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By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Vi Zahajszky | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vizahajszky"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"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_116656":{"type":"posts","id":"bayareabites_116656","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116656","score":null,"sort":[1491588309000]},"guestAuthors":[],"slug":"marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","publishDate":1491588309,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n","blocks":[],"excerpt":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","status":"publish","parent":0,"modified":1491588666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1522},"headData":{"title":"Marin County Decision to Allow Local Slaughter Fires Up a Debate | KQED","description":"In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116656 https://ww2.kqed.org/bayareabites/?p=116656","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/07/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate/","disqusTitle":"Marin County Decision to Allow Local Slaughter Fires Up a Debate","nprByline":"\u003ca href=\"http://civileats.com/author/aorlowski/\">Aaron Orlowski\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\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>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\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>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116656/marin-county-decision-to-allow-local-slaughter-fires-up-a-debate","authors":["byline_bayareabites_116656"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_15153","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_9887","bayareabites_243","bayareabites_8967"],"featImg":"bayareabites_116659","label":"bayareabites"},"bayareabites_111350":{"type":"posts","id":"bayareabites_111350","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111350","score":null,"sort":[1470928355000]},"guestAuthors":[],"slug":"fines-for-meat-industrys-safety-problems-are-embarrassingly-low","title":"Fines For Meat Industry's Safety Problems Are 'Embarrassingly Low'","publishDate":1470928355,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3\u003c/p>\n\u003cp>On the worst day of Greta Horner's life, she was dressed in a burlap robe, waiting by the window for her husband to come home from work.\u003c/p>\n\u003cp>Ralph Horner, or Ed as his family calls him, should've been pulling in the driveway any minute that morning in June 2014, home from his overnight shift as a maintenance employee at the beef plant in Greeley, Colorado. It's owned by JBS, the world's largest meatpacker, with its North American headquarters a short drive from the Horners' home.\u003c/p>\n\u003cp>Instead, three cars – one from the coroner's office, one from the sheriff's office, one from JBS – turned down the long, dirt driveway.\u003c/p>\n\u003cp>\"They seemed to be going so slowly, and I thought this isn't good,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She met the cars at the gate, already filled with dread.\u003c/p>\n\u003cp>\"They introduced themselves and I just said, 'Don't tell me. I don't even want to know. Don't tell me. Don't tell me.' Because I just knew.\"\u003c/p>\n\u003cp>Ed had died a few hours earlier. He was working alone deep in the bowels of the plant on a piece of equipment. It caught his hair and the sleeve of his shirt and pulled him in. His clothing bunched up around his neck and mouth. There, trapped under a conveyor belt, he suffocated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.legacy.com/obituaries/journal-advocate/obituary.aspx?pid=171302993\">He was 54\u003c/a>, and left behind his wife, three sons and a grandchild.\u003c/p>\n\u003cp>For the hundreds of thousands of people who prepare beef, pork and poultry in this country, the workplace is a hazardous place. \u003ca href=\"http://www.gao.gov/extracts/e6f051ceecfbe6208fc92de4fd782ed1/rId20_image2.png\">Meat and poultry processing plants are safer\u003c/a> than they were a decade ago, government statistics show. But in today's slaughterhouses, some workers pay a steep price to produce our meat, sometimes with their lives.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The \u003c/em>(Modern) \u003cem>Jungle\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Today's beef, pork, and poultry plants function though a sort of organized chaos.\u003c/p>\n\u003cp>Workers use a mix of hydraulic saws, industrial blenders, marinade pumps, steel hooks, metal chains and conveyor belts to disassemble cattle, chickens and hogs, turning whole animals into cuts of meat. Line employees don smocks and chainmail to keep from cutting themselves or their coworkers. Mats line the floors to avoid slips on blood or water.\u003c/p>\n\u003cp>\u003ca href=\"http://jbssa.com/about/locations/?cat=beef\">The Greeley facility\u003c/a>, which \u003ca href=\"http://jbssa.com/about/history/\">JBS took over in 2007\u003c/a> with its purchase of Swift Foods, is a behemoth in the beef processing industry. Originally built in 1958, the facility's employees are able to slaughter and process upward of 5,600 head of cattle each day. It takes more 3,000 people to keep it up and running.\u003c/p>\n\u003cp>\"You're trying to manage a small city,\" says Doug Schult, a JBS USA human resources executive. \"When you take machinery and all those people, and those knives, you've got an environment that is risky. So you've got to accept that the risk is there. You don't have to accept that people get hurt along with it though.\"\u003c/p>\n\u003cp>The industry has changed drastically since the 1906 publication of \u003cem>The Jungle\u003c/em>, Upton Sinclair's muckraking novel that revealed poor food safety and workplace conditions in the Chicago stockyards. But people still get hurt or get killed.\u003c/p>\n\u003cp>Some 151 meat and poultry workers suffered fatal injuries from 2004 to 2013, according to \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">a recent Government Accountability Office report \u003c/a>,\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>w\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">h\u003c/a>i\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>h\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>a\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">l\u003c/a>s\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">o\u003c/a> \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">f\u003c/a>o\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>u\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">s\u003c/a>e\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">d\u003c/a> on the underreporting of injuries in this industry. Compare that to \u003ca href=\"http://www.bls.gov/iif/oshwc/cfoi/all_worker.pdf\">the 3,737 manufacturing facility workers \u003c/a> who died on the job during that same period, according to the U.S. Bureau of Labor Statistics.\u003c/p>\n\u003cp>Meat and poultry plants consistently report higher injury rates than the manufacturing industry overall, with beef and pork workers sustaining a higher rate of injuries and illnesses than poultry workers, according to U.S. Department of Labor data.\u003c/p>\n\u003cfigure id=\"attachment_111352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg\" alt='Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home.' width=\"2000\" height=\"1332\" class=\"size-full wp-image-111352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home. \u003ccite>(Dan Boyce/Rocky Mountain PBS for Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Government safety regulators recognize the risk inherent in meatpacking. The Greeley plant is under the jurisdiction of the Occupational Safety and Health Administration's Denver office, and a subject for the team of inspectors there who check workplaces for violations of federal safety standards.\u003c/p>\n\u003cp>\u003cstrong>'Embarrassingly Low' Fines\u003c/strong>\u003c/p>\n\u003cp>Ed Horner's death triggered a flurry of activity for those government regulators.\u003c/p>\n\u003cp>The law required the conveyor belt he was working on to be covered with a guard, meant to prevent such accidents. If OSHA catches it on an inspection, an absent guard brings a fine. A missing machine guard remains a highly cited violation from OSHA, especially in heavy industries like manufacturing, construction, and meatpacking. Both OSHA officials and industry representatives agree, they're easy to miss.\u003c/p>\n\u003cp>In Horner's case, \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=27114\">OSHA scolded JBS in a press release\u003c/a> after the incident, saying the company should have known better. His death could've been prevented, the release said.\u003c/p>\n\u003cp>Even with the strong language, the final fine for the violations that led to Ed Horner's death totaled $38,500.\u003c/p>\n\u003cp>\"Yes, it's embarrassingly low,\" says \u003ca href=\"http://www.nelp.org/expert/senior-fellow-worker-safety-health/\">Debbie Berkowitz\u003c/a>, a fellow with the National Employment Law Project, and a former senior OSHA official. \"And because of that it's unclear what kind of deterrent effect it really has.\"\u003c/p>\n\u003cp>Compare that to other federal agencies that levy fines, Berkowitz says. If that same plant was found to be polluting a nearby river, the fines from the Environmental Protection Agency could be in the hundreds of thousands of dollars.\u003c/p>\n\u003cp>The Greeley plant had a history of missing or lacking machine guards. \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=311908982\">During an inspection in 2008\u003c/a>, the facility racked up serious violations for lacking machine guards, among other citations. Fines for those violations totaled $22,000, settled down from an original fine of $32,100. Inspectors recorded machine guard violations in 2012 as well, earning the company \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=24132\">$83,414 in penalties\u003c/a>. After contesting the violations, JBS \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=794801.015\">ended up paying $64,668\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://relatorioanual.jbs.com.br/en/scenario/\">In 2014, JBS S.A\u003c/a>., the Brazilian parent company for its North American arm, reported about $38 billion in net revenue, and earned about $650 million in profit.\u003c/p>\n\u003cp>OSHA decided to make the company's problems with machine guarding even more public in 2016. As a part of the settlement related to Ed Horner's death, OSHA placed the company on a publicly-available list of companies that have \"demonstrated indifference\" to federal safety standards, called the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=DIRECTIVES&p_id=4503\">Severe Violator Enforcement Program\u003c/a>. JBS will remain on it for three years and be subject to more inspections and more OSHA oversight.\u003c/p>\n\u003cp>The $38,500 fine JBS paid for the violations that led to Ed Horner's death was higher than most, says Herb Gibson, OSHA area director for its Denver office.\u003c/p>\n\u003cp>The agency assesses fines based on violations to the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owasrch.search_form%3Fp_doc_type=OSHACT\">Occupational Safety and Health Act of 1970\u003c/a>, not based on injuries or fatalities, Gibson says.\u003c/p>\n\u003cp>For the first time in 25 years, OSHA fines are \u003ca href=\"https://www.osha.gov/penalties.html\">set to increase in August 2016\u003c/a>. In 1990 other federal agencies were given permission to raise penalty amounts tied to the rate of inflation. OSHA wasn't given that permission, and Berkowitz says that's left the agency unable to financially punish bad actors. Any increase to OSHA penalties must go through Congress.\u003c/p>\n\u003cp>As for acting as a watchdog to the country's hundreds of meat and poultry plants, large and small, OSHA officials, current and past, say they're limited by the agency's tight resources. About 2,000 inspectors are tasked with keeping the country's millions of workplaces safe and illness-free.\u003c/p>\n\u003cp>\"Unfortunately, it would take OSHA a hundred years to get to every workplace, just once to inspect,\" Debbie Berkowitz says. \"So really a lot is up to the company.\"\u003c/p>\n\u003cp>\u003cstrong>Four Deaths\u003c/strong>\u003c/p>\n\u003cp>Early in 2014, JBS executives in Greeley were looking over their injury rates and feeling optimistic.\u003c/p>\n\u003cp>Over the last several years they'd been able to limit certain problems, measured using a rate based on how many serious injuries workers sustained and caused them to miss work. Since JBS took over the Greeley plant in 2007, the rate had been declining. It was good news.\u003c/p>\n\u003cp>Then came the summer of 2014, when JBS and its affiliated companies in North America had four worker deaths in a five-month span, stretching from the summer into early fall.\u003c/p>\n\u003cp>\"The summer of 2014 told us that while the figures said one thing, something more systemic, more foundational broke,\" says \u003ca href=\"http://jbssa.com/about/leadership/\">Chris Gaddis\u003c/a>, a JBS human resources executive.\u003c/p>\n\u003cp>Two months after Ed Horner's death in Colorado, tragedy struck again at the Pilgrim's Pride poultry plant in Nacogdoches, Texas, when employee Bobby Beall \u003ca href=\"http://www.meatpoultry.com/articles/news_home/Business/2014/08/Pilgrims_worker_dies_at_plant.aspx?ID=%7BCECF99F6-B7FA-4BCE-A221-FF919C28091B%7D\">was electrocuted\u003c/a>. JBS USA owns a controlling interest in the poultry processor with plants scattered across the southern U.S. \u003ca href=\"http://www.obitsforlife.com/obituary/955604/Beall-Bobby-Joe.php\">Beall's obituary\u003c/a> notes he enjoyed hunting and fishing, and was known around the poultry facility for sharing candy with his coworkers.\u003c/p>\n\u003cp>One month later in September, a JBS employee in Alberta, Canada, Christopher Harper, succumbed to severe burns he sustained from \u003ca href=\"http://www.calgarysun.com/2014/08/21/pipe-burst-wounds-employee-at-brooks-plant\">a burst steam pipe\u003c/a> while working at the company's beef plant in the small town of Brooks. Being a devout hockey fan, \u003ca href=\"http://www.hffs.com/memsol.cgi?user_id=1427096\">Harper's obituary\u003c/a> requests donations in his memory be sent to the local junior league, the Brooks Bandits.\u003c/p>\n\u003cp>In October, Pablo Lopez Romero of Mount Pleasant, Texas died while working at the Pilgrim's Pride plant there. \u003ca href=\"http://bizwest.com/employee-killed-pilgrims-pride-texas-plant/\">A large piece of ice\u003c/a> fell on Romero's neck and chest, killing him. \u003ca href=\"http://www.currywelborn.com/fh/obituaries/obituary.cfm?o_id=2752298&fh_id=12129\">Lopez Romero's obituary\u003c/a> says he left behind a wife of 35 years and two grandchildren.\u003c/p>\n\u003cp>It was a string of tragic events, each one exposing hazards and safety lapses at the plants involved, and a problem that would take much longer to address than simply adding new guards to machinery or rolling out a new training regimen. JBS had a cultural problem, and executives agreed it would take more than additional OSHA visits to fix it.\u003c/p>\n\u003cp>\"No fine could've created as much change and momentum towards improvement as losing a team member,\" Gaddis says.\u003c/p>\n\u003cp>\"We don't need OSHA to come in and find this stuff, we need to find it ourselves,\" Schult adds.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Blind Spots In The Plant\u003c/strong>\u003c/p>\n\u003cp>Ed Horner died in a secluded maintenance room, tucked away in a portion of the plant few employees move through. He had climbed underneath a moving conveyor belt. JBS supervisors and executives simply hadn't identified it as a hazard.\u003c/p>\n\u003cp>\"It involved guarding of a piece of equipment that we had not, frankly, focused on in the past,\" Schult says.\u003c/p>\n\u003cp>Not only was JBS losing workers in that fivemonth span in 2014, but safety blind spots were staying hidden until tragedy struck.\u003c/p>\n\u003cp>Realizing that a certain amount of complacency and comfort in their own safety protocols may have led to a situation that put a worker at risk, Chris Gaddis, the HR exec, says the company reacted, calling in a third-party risk assessment team to find additional hazards, and looked at changing internal policies to encourage reporting safety problems, rather than stifle them.\u003c/p>\n\u003cp>For years JBS had functioned under a \"cardinal rule\" policy, where a list of rules guided employees on what to do to stay safe on the job. Break a rule, and you're fired. Zero tolerance.\u003c/p>\n\u003cp>But employees were understandably hesitant to come forward if they saw or participated in unsafe activities, knowing their report could get themselves, or their coworkers terminated. That led to a situation where injuries and unsafe actions were covered up and underreported.\u003c/p>\n\u003cp>\"[The cardinal rule policy] was intended to create an environment that upheld safety, but it had this unintended consequence of undermining safety,\" Gaddis says.\u003c/p>\n\u003cp>Now employees are given a strike when breaking one of the rules, and instead of being fired they're given the ability to learn from a mistake, even act as a safety ambassador for other employees.\u003c/p>\n\u003cp>The company also realized that to find unseen, lurking hazards it needed to be less insular, more welcoming of new sets of eyes. The Greeley plant has often been a tour stop for Colorado business groups. In June 2015 it was opened \u003ca href=\"http://www.kunc.org/post/inside-world-s-largest-food-company-you-ve-probably-never-heard\">for the first time\u003c/a> to a sizable group of journalists. More eyes, more inspections, more points of view should mean a safer plant, Schult says.\u003c/p>\n\u003cfigure id=\"attachment_111353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg\" alt=\"An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-111353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh. \u003ccite>(Luke Runyon/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me that was the biggest learning that came out of this. We're still missing some of these things that we should be seeing, how can we not be seeing them?\"\u003c/p>\n\u003cp>\u003cstrong>More Than A Statistic\u003c/strong>\u003c/p>\n\u003cp>All it took was one unseen trap for Ed Horner to lose his life. One piece of wire mesh over that spinning conveyor belt could've saved his life.\u003c/p>\n\u003cp>The Horners' lives were intimately connected to meatpacking. The couple met in a beef plant back in the early 1980s, both working on the floor of a small plant in Sterling, Colorado. Greta took the job because it paid better than waiting tables or clerking at a gas station. Yes, it had added dangers, but it paid the bills, and gave her a living wage, the same calculation the hundreds of thousands of meatpacking workers make today.\u003c/p>\n\u003cp>After years of working as an electrician outside the beef industry, that's inevitably what took Ed back to the business shortly before he died.\u003c/p>\n\u003cp>Ultimately what surprised her the most was just how preventable her husband's death actually was. She hopes leaders at JBS learn a lesson.\u003c/p>\n\u003cp>\"They need to realize that everybody that works there is a human being with a life and it's not just a statistic, it's a person,\" she says.\u003c/p>\n\u003cp>\"Their employees aren't cattle that go through the chutes. They're people with families.\"\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and is based at member station KUNC in Greeley, Colo.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Slaughterhouses, while safer than decades ago, are some of the country's most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.","status":"publish","parent":0,"modified":1470928355,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":67,"wordCount":2339},"headData":{"title":"Fines For Meat Industry's Safety Problems Are 'Embarrassingly Low' | KQED","description":"Slaughterhouses, while safer than decades ago, are some of the country's most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111350 http://ww2.kqed.org/bayareabites/?p=111350","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/11/fines-for-meat-industrys-safety-problems-are-embarrassingly-low/","disqusTitle":"Fines For Meat Industry's Safety Problems Are 'Embarrassingly Low'","nprImageCredit":"Dan Boyce","nprByline":"Luke Runyon, Harvest Public Media at NPR Food","nprImageAgency":"Rocky Mountain PBS for Harvest Public Media","nprStoryId":"489468457","nprApiLink":"http://api.npr.org/query?id=489468457&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low?ft=nprml&f=489468457","nprRetrievedStory":"1","nprPubDate":"Thu, 11 Aug 2016 09:40:00 -0400","nprStoryDate":"Wed, 10 Aug 2016 18:54:00 -0400","nprLastModifiedDate":"Thu, 11 Aug 2016 09:40:22 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3?orgId=1&topicId=1053&d=309&p=2&story=489468457&t=progseg&e=489436098&seg=5&ft=nprml&f=489468457","nprAudioM3u":"http://api.npr.org/m3u/1489531827-7c9ba4.m3u?orgId=1&topicId=1053&d=309&p=2&story=489468457&t=progseg&e=489436098&seg=5&ft=nprml&f=489468457","path":"/bayareabites/111350/fines-for-meat-industrys-safety-problems-are-embarrassingly-low","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3?orgId=1&topicId=1053&d=309&p=2&story=489468457&t=progseg&e=489436098&seg=5&ft=nprml&f=489468457","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3\u003c/p>\n\u003cp>On the worst day of Greta Horner's life, she was dressed in a burlap robe, waiting by the window for her husband to come home from work.\u003c/p>\n\u003cp>Ralph Horner, or Ed as his family calls him, should've been pulling in the driveway any minute that morning in June 2014, home from his overnight shift as a maintenance employee at the beef plant in Greeley, Colorado. It's owned by JBS, the world's largest meatpacker, with its North American headquarters a short drive from the Horners' home.\u003c/p>\n\u003cp>Instead, three cars – one from the coroner's office, one from the sheriff's office, one from JBS – turned down the long, dirt driveway.\u003c/p>\n\u003cp>\"They seemed to be going so slowly, and I thought this isn't good,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She met the cars at the gate, already filled with dread.\u003c/p>\n\u003cp>\"They introduced themselves and I just said, 'Don't tell me. I don't even want to know. Don't tell me. Don't tell me.' Because I just knew.\"\u003c/p>\n\u003cp>Ed had died a few hours earlier. He was working alone deep in the bowels of the plant on a piece of equipment. It caught his hair and the sleeve of his shirt and pulled him in. His clothing bunched up around his neck and mouth. There, trapped under a conveyor belt, he suffocated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.legacy.com/obituaries/journal-advocate/obituary.aspx?pid=171302993\">He was 54\u003c/a>, and left behind his wife, three sons and a grandchild.\u003c/p>\n\u003cp>For the hundreds of thousands of people who prepare beef, pork and poultry in this country, the workplace is a hazardous place. \u003ca href=\"http://www.gao.gov/extracts/e6f051ceecfbe6208fc92de4fd782ed1/rId20_image2.png\">Meat and poultry processing plants are safer\u003c/a> than they were a decade ago, government statistics show. But in today's slaughterhouses, some workers pay a steep price to produce our meat, sometimes with their lives.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The \u003c/em>(Modern) \u003cem>Jungle\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Today's beef, pork, and poultry plants function though a sort of organized chaos.\u003c/p>\n\u003cp>Workers use a mix of hydraulic saws, industrial blenders, marinade pumps, steel hooks, metal chains and conveyor belts to disassemble cattle, chickens and hogs, turning whole animals into cuts of meat. Line employees don smocks and chainmail to keep from cutting themselves or their coworkers. Mats line the floors to avoid slips on blood or water.\u003c/p>\n\u003cp>\u003ca href=\"http://jbssa.com/about/locations/?cat=beef\">The Greeley facility\u003c/a>, which \u003ca href=\"http://jbssa.com/about/history/\">JBS took over in 2007\u003c/a> with its purchase of Swift Foods, is a behemoth in the beef processing industry. Originally built in 1958, the facility's employees are able to slaughter and process upward of 5,600 head of cattle each day. It takes more 3,000 people to keep it up and running.\u003c/p>\n\u003cp>\"You're trying to manage a small city,\" says Doug Schult, a JBS USA human resources executive. \"When you take machinery and all those people, and those knives, you've got an environment that is risky. So you've got to accept that the risk is there. You don't have to accept that people get hurt along with it though.\"\u003c/p>\n\u003cp>The industry has changed drastically since the 1906 publication of \u003cem>The Jungle\u003c/em>, Upton Sinclair's muckraking novel that revealed poor food safety and workplace conditions in the Chicago stockyards. But people still get hurt or get killed.\u003c/p>\n\u003cp>Some 151 meat and poultry workers suffered fatal injuries from 2004 to 2013, according to \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">a recent Government Accountability Office report \u003c/a>,\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>w\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">h\u003c/a>i\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>h\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>a\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">l\u003c/a>s\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">o\u003c/a> \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">f\u003c/a>o\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>u\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">s\u003c/a>e\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">d\u003c/a> on the underreporting of injuries in this industry. Compare that to \u003ca href=\"http://www.bls.gov/iif/oshwc/cfoi/all_worker.pdf\">the 3,737 manufacturing facility workers \u003c/a> who died on the job during that same period, according to the U.S. Bureau of Labor Statistics.\u003c/p>\n\u003cp>Meat and poultry plants consistently report higher injury rates than the manufacturing industry overall, with beef and pork workers sustaining a higher rate of injuries and illnesses than poultry workers, according to U.S. Department of Labor data.\u003c/p>\n\u003cfigure id=\"attachment_111352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg\" alt='Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home.' width=\"2000\" height=\"1332\" class=\"size-full wp-image-111352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home. \u003ccite>(Dan Boyce/Rocky Mountain PBS for Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Government safety regulators recognize the risk inherent in meatpacking. The Greeley plant is under the jurisdiction of the Occupational Safety and Health Administration's Denver office, and a subject for the team of inspectors there who check workplaces for violations of federal safety standards.\u003c/p>\n\u003cp>\u003cstrong>'Embarrassingly Low' Fines\u003c/strong>\u003c/p>\n\u003cp>Ed Horner's death triggered a flurry of activity for those government regulators.\u003c/p>\n\u003cp>The law required the conveyor belt he was working on to be covered with a guard, meant to prevent such accidents. If OSHA catches it on an inspection, an absent guard brings a fine. A missing machine guard remains a highly cited violation from OSHA, especially in heavy industries like manufacturing, construction, and meatpacking. Both OSHA officials and industry representatives agree, they're easy to miss.\u003c/p>\n\u003cp>In Horner's case, \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=27114\">OSHA scolded JBS in a press release\u003c/a> after the incident, saying the company should have known better. His death could've been prevented, the release said.\u003c/p>\n\u003cp>Even with the strong language, the final fine for the violations that led to Ed Horner's death totaled $38,500.\u003c/p>\n\u003cp>\"Yes, it's embarrassingly low,\" says \u003ca href=\"http://www.nelp.org/expert/senior-fellow-worker-safety-health/\">Debbie Berkowitz\u003c/a>, a fellow with the National Employment Law Project, and a former senior OSHA official. \"And because of that it's unclear what kind of deterrent effect it really has.\"\u003c/p>\n\u003cp>Compare that to other federal agencies that levy fines, Berkowitz says. If that same plant was found to be polluting a nearby river, the fines from the Environmental Protection Agency could be in the hundreds of thousands of dollars.\u003c/p>\n\u003cp>The Greeley plant had a history of missing or lacking machine guards. \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=311908982\">During an inspection in 2008\u003c/a>, the facility racked up serious violations for lacking machine guards, among other citations. Fines for those violations totaled $22,000, settled down from an original fine of $32,100. Inspectors recorded machine guard violations in 2012 as well, earning the company \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=24132\">$83,414 in penalties\u003c/a>. After contesting the violations, JBS \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=794801.015\">ended up paying $64,668\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://relatorioanual.jbs.com.br/en/scenario/\">In 2014, JBS S.A\u003c/a>., the Brazilian parent company for its North American arm, reported about $38 billion in net revenue, and earned about $650 million in profit.\u003c/p>\n\u003cp>OSHA decided to make the company's problems with machine guarding even more public in 2016. As a part of the settlement related to Ed Horner's death, OSHA placed the company on a publicly-available list of companies that have \"demonstrated indifference\" to federal safety standards, called the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=DIRECTIVES&p_id=4503\">Severe Violator Enforcement Program\u003c/a>. JBS will remain on it for three years and be subject to more inspections and more OSHA oversight.\u003c/p>\n\u003cp>The $38,500 fine JBS paid for the violations that led to Ed Horner's death was higher than most, says Herb Gibson, OSHA area director for its Denver office.\u003c/p>\n\u003cp>The agency assesses fines based on violations to the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owasrch.search_form%3Fp_doc_type=OSHACT\">Occupational Safety and Health Act of 1970\u003c/a>, not based on injuries or fatalities, Gibson says.\u003c/p>\n\u003cp>For the first time in 25 years, OSHA fines are \u003ca href=\"https://www.osha.gov/penalties.html\">set to increase in August 2016\u003c/a>. In 1990 other federal agencies were given permission to raise penalty amounts tied to the rate of inflation. OSHA wasn't given that permission, and Berkowitz says that's left the agency unable to financially punish bad actors. Any increase to OSHA penalties must go through Congress.\u003c/p>\n\u003cp>As for acting as a watchdog to the country's hundreds of meat and poultry plants, large and small, OSHA officials, current and past, say they're limited by the agency's tight resources. About 2,000 inspectors are tasked with keeping the country's millions of workplaces safe and illness-free.\u003c/p>\n\u003cp>\"Unfortunately, it would take OSHA a hundred years to get to every workplace, just once to inspect,\" Debbie Berkowitz says. \"So really a lot is up to the company.\"\u003c/p>\n\u003cp>\u003cstrong>Four Deaths\u003c/strong>\u003c/p>\n\u003cp>Early in 2014, JBS executives in Greeley were looking over their injury rates and feeling optimistic.\u003c/p>\n\u003cp>Over the last several years they'd been able to limit certain problems, measured using a rate based on how many serious injuries workers sustained and caused them to miss work. Since JBS took over the Greeley plant in 2007, the rate had been declining. It was good news.\u003c/p>\n\u003cp>Then came the summer of 2014, when JBS and its affiliated companies in North America had four worker deaths in a five-month span, stretching from the summer into early fall.\u003c/p>\n\u003cp>\"The summer of 2014 told us that while the figures said one thing, something more systemic, more foundational broke,\" says \u003ca href=\"http://jbssa.com/about/leadership/\">Chris Gaddis\u003c/a>, a JBS human resources executive.\u003c/p>\n\u003cp>Two months after Ed Horner's death in Colorado, tragedy struck again at the Pilgrim's Pride poultry plant in Nacogdoches, Texas, when employee Bobby Beall \u003ca href=\"http://www.meatpoultry.com/articles/news_home/Business/2014/08/Pilgrims_worker_dies_at_plant.aspx?ID=%7BCECF99F6-B7FA-4BCE-A221-FF919C28091B%7D\">was electrocuted\u003c/a>. JBS USA owns a controlling interest in the poultry processor with plants scattered across the southern U.S. \u003ca href=\"http://www.obitsforlife.com/obituary/955604/Beall-Bobby-Joe.php\">Beall's obituary\u003c/a> notes he enjoyed hunting and fishing, and was known around the poultry facility for sharing candy with his coworkers.\u003c/p>\n\u003cp>One month later in September, a JBS employee in Alberta, Canada, Christopher Harper, succumbed to severe burns he sustained from \u003ca href=\"http://www.calgarysun.com/2014/08/21/pipe-burst-wounds-employee-at-brooks-plant\">a burst steam pipe\u003c/a> while working at the company's beef plant in the small town of Brooks. Being a devout hockey fan, \u003ca href=\"http://www.hffs.com/memsol.cgi?user_id=1427096\">Harper's obituary\u003c/a> requests donations in his memory be sent to the local junior league, the Brooks Bandits.\u003c/p>\n\u003cp>In October, Pablo Lopez Romero of Mount Pleasant, Texas died while working at the Pilgrim's Pride plant there. \u003ca href=\"http://bizwest.com/employee-killed-pilgrims-pride-texas-plant/\">A large piece of ice\u003c/a> fell on Romero's neck and chest, killing him. \u003ca href=\"http://www.currywelborn.com/fh/obituaries/obituary.cfm?o_id=2752298&fh_id=12129\">Lopez Romero's obituary\u003c/a> says he left behind a wife of 35 years and two grandchildren.\u003c/p>\n\u003cp>It was a string of tragic events, each one exposing hazards and safety lapses at the plants involved, and a problem that would take much longer to address than simply adding new guards to machinery or rolling out a new training regimen. JBS had a cultural problem, and executives agreed it would take more than additional OSHA visits to fix it.\u003c/p>\n\u003cp>\"No fine could've created as much change and momentum towards improvement as losing a team member,\" Gaddis says.\u003c/p>\n\u003cp>\"We don't need OSHA to come in and find this stuff, we need to find it ourselves,\" Schult adds.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Blind Spots In The Plant\u003c/strong>\u003c/p>\n\u003cp>Ed Horner died in a secluded maintenance room, tucked away in a portion of the plant few employees move through. He had climbed underneath a moving conveyor belt. JBS supervisors and executives simply hadn't identified it as a hazard.\u003c/p>\n\u003cp>\"It involved guarding of a piece of equipment that we had not, frankly, focused on in the past,\" Schult says.\u003c/p>\n\u003cp>Not only was JBS losing workers in that fivemonth span in 2014, but safety blind spots were staying hidden until tragedy struck.\u003c/p>\n\u003cp>Realizing that a certain amount of complacency and comfort in their own safety protocols may have led to a situation that put a worker at risk, Chris Gaddis, the HR exec, says the company reacted, calling in a third-party risk assessment team to find additional hazards, and looked at changing internal policies to encourage reporting safety problems, rather than stifle them.\u003c/p>\n\u003cp>For years JBS had functioned under a \"cardinal rule\" policy, where a list of rules guided employees on what to do to stay safe on the job. Break a rule, and you're fired. Zero tolerance.\u003c/p>\n\u003cp>But employees were understandably hesitant to come forward if they saw or participated in unsafe activities, knowing their report could get themselves, or their coworkers terminated. That led to a situation where injuries and unsafe actions were covered up and underreported.\u003c/p>\n\u003cp>\"[The cardinal rule policy] was intended to create an environment that upheld safety, but it had this unintended consequence of undermining safety,\" Gaddis says.\u003c/p>\n\u003cp>Now employees are given a strike when breaking one of the rules, and instead of being fired they're given the ability to learn from a mistake, even act as a safety ambassador for other employees.\u003c/p>\n\u003cp>The company also realized that to find unseen, lurking hazards it needed to be less insular, more welcoming of new sets of eyes. The Greeley plant has often been a tour stop for Colorado business groups. In June 2015 it was opened \u003ca href=\"http://www.kunc.org/post/inside-world-s-largest-food-company-you-ve-probably-never-heard\">for the first time\u003c/a> to a sizable group of journalists. More eyes, more inspections, more points of view should mean a safer plant, Schult says.\u003c/p>\n\u003cfigure id=\"attachment_111353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg\" alt=\"An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-111353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh. \u003ccite>(Luke Runyon/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me that was the biggest learning that came out of this. We're still missing some of these things that we should be seeing, how can we not be seeing them?\"\u003c/p>\n\u003cp>\u003cstrong>More Than A Statistic\u003c/strong>\u003c/p>\n\u003cp>All it took was one unseen trap for Ed Horner to lose his life. One piece of wire mesh over that spinning conveyor belt could've saved his life.\u003c/p>\n\u003cp>The Horners' lives were intimately connected to meatpacking. The couple met in a beef plant back in the early 1980s, both working on the floor of a small plant in Sterling, Colorado. Greta took the job because it paid better than waiting tables or clerking at a gas station. Yes, it had added dangers, but it paid the bills, and gave her a living wage, the same calculation the hundreds of thousands of meatpacking workers make today.\u003c/p>\n\u003cp>After years of working as an electrician outside the beef industry, that's inevitably what took Ed back to the business shortly before he died.\u003c/p>\n\u003cp>Ultimately what surprised her the most was just how preventable her husband's death actually was. She hopes leaders at JBS learn a lesson.\u003c/p>\n\u003cp>\"They need to realize that everybody that works there is a human being with a life and it's not just a statistic, it's a person,\" she says.\u003c/p>\n\u003cp>\"Their employees aren't cattle that go through the chutes. They're people with families.\"\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and is based at member station KUNC in Greeley, Colo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111350/fines-for-meat-industrys-safety-problems-are-embarrassingly-low","authors":["byline_bayareabites_111350"],"categories":["bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_15558","bayareabites_15559","bayareabites_8967"],"featImg":"bayareabites_111351","label":"bayareabites"},"bayareabites_109733":{"type":"posts","id":"bayareabites_109733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109733","score":null,"sort":[1464280239000]},"guestAuthors":[],"slug":"we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why","title":"We Don't Know How Many Workers Are Injured At Slaughterhouses. Here's Why","publishDate":1464280239,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A slaughterhouse is a safer place to work than it used to be, \u003ca href=\"http://www.gao.gov/products/GAO-16-337\">according to a new government report\u003c/a>. But data gathered by federal regulators doesn't likely capture all the risks faced by meat and poultry workers.\u003c/p>\n\u003cp>In an update to a \u003ca href=\"http://www.gao.gov/products/GAO-05-96\">2005 report criticizing safety conditions\u003c/a> for workers in the meat industry, the Government Accountability Office says injuries and illnesses are still common. From 2004 to 2013, 151 meat and poultry workers died from injuries sustained at work. The injury rate for meat workers is higher than the rest of the manufacturing industry.\u003c/p>\n\u003cp>But injuries in the meat industry are also likely to be underreported.\u003c/p>\n\u003cp>The GAO found several situations that may keep reported numbers from packing plants lower than reality. Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>Sanitary workers who clean machinery in meat plants have suffered amputated limbs and severed fingers. Some have died on the job. But their cases are not always counted with meat and poultry industry data because many work for third-party contractors.\u003c/li>\n\u003cli>Medical staff at on-site clinics have encouraged workers to return to the line without seeing a doctor for pain. GAO cited a case where a worker made 90 visits to a nursing station before being referred to a physician.\u003c/li>\n\u003cli>Meat and poultry workers are often immigrants or refugees. They may downplay or not report injuries to protect their jobs and livelihoods. Language barriers can also prevent workers from receiving proper safety training.\u003c/li>\n\u003c/ul>\n\u003cp>\"These limitations in [the Department of Labor's] data collection raise questions about whether the federal government is doing all it can to collect the data it needs to support worker protection and workplace safety,\" the GAO report said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The GAO says safety researchers at the Centers for Disease Control and Prevention should do more to study sanitation worker injuries and regulators should count those injuries alongside those sustained by other meat workers.\u003c/p>\n\u003cp>Worker advocates say they have long been suspicious of the injury rates reported by meat companies. For instance, \u003ca href=\"https://www.cdc.gov/niosh/hhe/reports/pdfs/2014-0040-3232.pdf\">a recent study at a Maryland poultry\u003c/a> plant by the National Institute for Occupational Safety and Health (NIOSH) found that one-third of workers had injuries that meet the definition of carpal tunnel, but only a handful of injuries had been reported to OSHA.\u003c/p>\n\u003cp>When injuries aren't reported and treated, advocates say, they get worse.\u003c/p>\n\u003cp>\"It has profound consequences for the workers,\" says Celeste Monforton, an occupational health researcher at George Washington University. \"Their injuries are exacerbated, some beyond repair.\"\u003c/p>\n\u003cp>In recent years, groups like Nebraska Appleseed and the Southern Poverty Law Center have highlighted working conditions that they say continue to put people at risk, such as \u003ca href=\"https://neappleseed.org/download/17886/\">fast line speeds\u003c/a> that can cause repetitive motion injuries. And Oxfam found that poultry workers are often \u003ca href=\"https://www.oxfamamerica.org/explore/research-publications/no-relief/\">denied mandatory bathroom breaks\u003c/a> during the workday. Workers said they ended up wearing adult diapers.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.meatinstitute.org/\">North American Meat Institute\u003c/a>, a trade group, issued a statement defending the meat industry's record on worker safety record. It said that OSHA has reviewed injury recordkeeping and did not find underreporting to be a regular problem at meatpacking facilities. NAMI also said that the rate of reported injuries is at an all-time low.\u003c/p>\n\u003cp>In an interview before the report was released, NAMI safety director Dan McCausland said the meat industry has made strides in safety over the last few decades.\u003c/p>\n\u003cp>\"If you go back to the late 80s, early 90s - particularly in slaughtering facilities - it was not uncommon to have a third of the employees have an injury significant enough to wind up on the OSHA 300 log every year,\" McCausland said, referring to the OSHA form used to report workplace injuries. \"Now it's down in the 10 percent and below [range]. We have many facilities running 3 percent or less.\"\u003c/p>\n\u003cp>McCausland says the industry continues to look for ways to automate packing plants to take some of the load off of workers' shoulders.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from Harvest Public Media, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\">Nebraska Public Radio Network\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Injuries in the meat industry are likely to be under-reported, a new GAO report finds. Workers may be sent back to the line without seeing a doctor, or may not report out of fear of losing their jobs.","status":"publish","parent":0,"modified":1464280239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":677},"headData":{"title":"We Don't Know How Many Workers Are Injured At Slaughterhouses. Here's Why | KQED","description":"Injuries in the meat industry are likely to be under-reported, a new GAO report finds. Workers may be sent back to the line without seeing a doctor, or may not report out of fear of losing their jobs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109733 http://ww2.kqed.org/bayareabites/?p=109733","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/26/we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why/","disqusTitle":"We Don't Know How Many Workers Are Injured At Slaughterhouses. Here's Why","nprImageCredit":"Nati Harnik","nprByline":"Grant Gerlock, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"479509221","nprApiLink":"http://api.npr.org/query?id=479509221&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/25/479509221/we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why?ft=nprml&f=479509221","nprRetrievedStory":"1","nprPubDate":"Wed, 25 May 2016 17:12:00 -0400","nprStoryDate":"Wed, 25 May 2016 17:11:00 -0400","nprLastModifiedDate":"Wed, 25 May 2016 17:12:13 -0400","path":"/bayareabites/109733/we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A slaughterhouse is a safer place to work than it used to be, \u003ca href=\"http://www.gao.gov/products/GAO-16-337\">according to a new government report\u003c/a>. But data gathered by federal regulators doesn't likely capture all the risks faced by meat and poultry workers.\u003c/p>\n\u003cp>In an update to a \u003ca href=\"http://www.gao.gov/products/GAO-05-96\">2005 report criticizing safety conditions\u003c/a> for workers in the meat industry, the Government Accountability Office says injuries and illnesses are still common. From 2004 to 2013, 151 meat and poultry workers died from injuries sustained at work. The injury rate for meat workers is higher than the rest of the manufacturing industry.\u003c/p>\n\u003cp>But injuries in the meat industry are also likely to be underreported.\u003c/p>\n\u003cp>The GAO found several situations that may keep reported numbers from packing plants lower than reality. Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>Sanitary workers who clean machinery in meat plants have suffered amputated limbs and severed fingers. Some have died on the job. But their cases are not always counted with meat and poultry industry data because many work for third-party contractors.\u003c/li>\n\u003cli>Medical staff at on-site clinics have encouraged workers to return to the line without seeing a doctor for pain. GAO cited a case where a worker made 90 visits to a nursing station before being referred to a physician.\u003c/li>\n\u003cli>Meat and poultry workers are often immigrants or refugees. They may downplay or not report injuries to protect their jobs and livelihoods. Language barriers can also prevent workers from receiving proper safety training.\u003c/li>\n\u003c/ul>\n\u003cp>\"These limitations in [the Department of Labor's] data collection raise questions about whether the federal government is doing all it can to collect the data it needs to support worker protection and workplace safety,\" the GAO report said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The GAO says safety researchers at the Centers for Disease Control and Prevention should do more to study sanitation worker injuries and regulators should count those injuries alongside those sustained by other meat workers.\u003c/p>\n\u003cp>Worker advocates say they have long been suspicious of the injury rates reported by meat companies. For instance, \u003ca href=\"https://www.cdc.gov/niosh/hhe/reports/pdfs/2014-0040-3232.pdf\">a recent study at a Maryland poultry\u003c/a> plant by the National Institute for Occupational Safety and Health (NIOSH) found that one-third of workers had injuries that meet the definition of carpal tunnel, but only a handful of injuries had been reported to OSHA.\u003c/p>\n\u003cp>When injuries aren't reported and treated, advocates say, they get worse.\u003c/p>\n\u003cp>\"It has profound consequences for the workers,\" says Celeste Monforton, an occupational health researcher at George Washington University. \"Their injuries are exacerbated, some beyond repair.\"\u003c/p>\n\u003cp>In recent years, groups like Nebraska Appleseed and the Southern Poverty Law Center have highlighted working conditions that they say continue to put people at risk, such as \u003ca href=\"https://neappleseed.org/download/17886/\">fast line speeds\u003c/a> that can cause repetitive motion injuries. And Oxfam found that poultry workers are often \u003ca href=\"https://www.oxfamamerica.org/explore/research-publications/no-relief/\">denied mandatory bathroom breaks\u003c/a> during the workday. Workers said they ended up wearing adult diapers.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.meatinstitute.org/\">North American Meat Institute\u003c/a>, a trade group, issued a statement defending the meat industry's record on worker safety record. It said that OSHA has reviewed injury recordkeeping and did not find underreporting to be a regular problem at meatpacking facilities. NAMI also said that the rate of reported injuries is at an all-time low.\u003c/p>\n\u003cp>In an interview before the report was released, NAMI safety director Dan McCausland said the meat industry has made strides in safety over the last few decades.\u003c/p>\n\u003cp>\"If you go back to the late 80s, early 90s - particularly in slaughtering facilities - it was not uncommon to have a third of the employees have an injury significant enough to wind up on the OSHA 300 log every year,\" McCausland said, referring to the OSHA form used to report workplace injuries. \"Now it's down in the 10 percent and below [range]. We have many facilities running 3 percent or less.\"\u003c/p>\n\u003cp>McCausland says the industry continues to look for ways to automate packing plants to take some of the load off of workers' shoulders.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from Harvest Public Media, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\">Nebraska Public Radio Network\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109733/we-dont-know-how-many-workers-are-injured-at-slaughterhouses-heres-why","authors":["byline_bayareabites_109733"],"categories":["bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_8967"],"featImg":"bayareabites_109734","label":"bayareabites"},"bayareabites_79025":{"type":"posts","id":"bayareabites_79025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79025","score":null,"sort":[1394633709000]},"guestAuthors":[],"slug":"saving-the-local-slaughterhouse","title":"Saving the Local Slaughterhouse","publishDate":1394633709,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79029\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/msf_cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/msf_cows.jpg\" alt=\"Cows grazing in Northern California. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-79029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows grazing in Northern California. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/saving-local-slaughterhouse\" target=\"_blank\">CUESA \u003c/a>(3/7/2014)\u003c/p>\n\u003cp>On February 8, Rancho Feed Corporation issued a recall on more than 8.7 million pounds of meat that had been processed in its facility over the last year. No illnesses have been reported, but the Petaluma-based slaughterhouse allegedly defied the law and \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">circumvented USDA inspections\u003c/a>, slaughtering and selling meat from diseased cows.\u003c/p>\n\u003cp>Sustainable ranchers like David Evans of \u003ca href=\"http://www.cuesa.org/seller/marin-sun-farms\" target=\"_blank\">Marin Sun Farms\u003c/a>, who have made their livelihoods out of raising healthy, pasture-raised animals under humane conditions, were not spared in the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\">blanket recall\u003c/a>, even though their meat did not commingle with the diseased animals in question. Marin Sun Farms had to pull more than $100,000 worth of product from the market, which remains unsaleable while the recall is under federal criminal investigation. “There are conversations taking place about potentially revising the recall, but it’s in the hands of the USDA,” David says.\u003c/p>\n\u003cp>Bill and Nicolette Hahn Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> are \u003ca href=\"http://www.ptreyeslight.com/article/nimans-fight-blanket-recall\" target=\"_blank\">appealing the recall\u003c/a> while 100,000 pounds of their frozen grass-fed beef sits in limbo. The Nimans point out the difference between their carefully handled beef and the diseased commodity meats that Rancho was also processing. Noting the devastation of having to destroy this meat, Nicolette has \u003ca href=\"http://www.nytimes.com/2014/03/02/opinion/sunday/support-your-local-slaughterhouse.html?_r=2\" target=\"_blank\">spoken out\u003c/a> in favor of increased transparency and traceability in slaughterhouses.\u003c/p>\n\u003cp>“We want to emphasize the distinction between these two separate channels of trade that Rancho was engaged in,” she says, “and that the meat that people have been buying through their CSA, farmers market, and directly from their farms like us is as safe and wholesome as they thought it was.”\u003c/p>\n\u003ch3>Squeezing Small Ranchers Out\u003c/h3>\n\u003cp>Meanwhile, the facility has closed its doors, creating a huge gap in the local food system. As the only beef slaughterhouse in the Bay Area, it was a critical resource for local meat producers. The case has brought to light the importance not only of food safety and transparency, but also the availability and accessibility of federally inspected slaughterhouses for small-scale and sustainable ranchers. Without the seal of USDA inspection, ranchers cannot bring their meat to market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s nowhere else to go,” says David. “The next nearest slaughterhouse is in Modesto. This is the gateway to market access. It’s how you bring livestock to market in the Bay Area, and without it, the sheer distance of traveling to the next nearest facility would drive prices up considerably.” For small livestock producers, the increased transportation costs and added stress to their animals could be prohibitive.\u003c/p>\n\u003cp>While the demand for local, organic, grass-fed, and humanely raised meat has grown in recent years, dwindling access to regional slaughtering and processing facilities has created a bottleneck for bringing such meats to market. From 1980 to 2010, the number of federally inspected slaughterhouses \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/06/18/AR2010061803509.html\" target=\"_blank\">dropped from 1,627 to 1,051.\u003c/a> Today it is estimated that four corporations process roughly 80% of US beef.\u003c/p>\n\u003cp>Complicating matters, large slaughterhouses often require binding contracts and are reluctant to deal with small, independently owned ranchers. “If you have a small number of animals, there are very few slaughterhouses that want to work with you,” says Nicolette. “Rancho was kind of unusual in that it was quite openly available for small farmers and ranchers.”\u003c/p>\n\u003ch3>Rebuilding Local Infrastructure\u003c/h3>\n\u003cfigure id=\"attachment_79028\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/david_evans_msf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/david_evans_msf.jpg\" alt=\"David Evans Photo: Marin Sun Farms\" width=\"250\" height=\"250\" class=\"size-full wp-image-79028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Evans Photo: Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a silver lining to what has become a devastating situation for local ranchers, Marin Sun Farms has \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2014/02/marin-sun-farms-buys-rancho-feeding-beef.html?page=all\" target=\"_blank\">purchased the closed Petaluma facility\u003c/a> and is now awaiting approval from the USDA, with hopes to begin operation within the next couple months.\u003c/p>\n\u003cp>Careful to distance itself from its predecessor’s unsafe practices, Marin Sun Farms plans a complete overhaul of the facility. “We’re starting over from scratch,” David says. “We’re rewriting all of the \u003ca href=\"http://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points\" target=\"_blank\">HACCP\u003c/a> (hazard analysis and critical control points) plans and rethinking how everything gets handled through the facility to guarantee that there are checkpoints, traceability, and transparency.” Under USDA rules, each slaughterhouse writes its own HACCP safety plan, which federal inspectors oversee while ensuring that animals are healthy and properly slaughtered.\u003c/p>\n\u003cp>Marin Sun Farms will also be offering \u003ca href=\"http://www.marinsunfarms.com/pages/faq\" target=\"_blank\">an “à la carte” menu\u003c/a> of custom services for local farmers, from livestock hauling, slaughtering, and cutting to meat packaging, distribution, and sales. There is also talk of diversifying to pigs, lamb, and goat, as well as having the facility certified organic, so that organic ranchers will be able to bring certified organic meat to market.\u003c/p>\n\u003ch3>An Open Door\u003c/h3>\n\u003cp>While the news of Marin Sun Farms’ acquisition has been well received by many, there have also been concerns among some ranchers about whether there may be a conflict of interest in having a direct competitor operate the only slaughterhouse in the area.\u003c/p>\n\u003cp>Nicolette is reservedly optimistic about the change in ownership. “I think that the facility is an incredibly important part of the infrastructure for farmers and ranchers in Northern California, and it’s definitely good news that there’s movement afoot to keep it open,” she says, adding, “I also think it’s important that it be available to all the farmers and ranchers in this area.”\u003c/p>\n\u003cp>Cognizant of these concerns, David emphasizes that he intends to keep the facility open and accessible to local ranchers, focusing on small and sustainable livestock operations. “I’m looking forward to working with small ranchers in Northern California to allow them an easier path to bringing their products to market,” he says.\u003c/p>\n\u003cp>“With this effort, I’m hoping that we’re going to see a lot more accessibility for small producers,” he continues. “I think this will allow for greater participation in the marketplace, and we’ll get to help facilitate that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>You can support Marin Sun Farms on Saturdays at the Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The closure of the Rancho Feed Co. slaughterhouse has left a gaping hole in the Northern California food system. But, Marin Sun Farms' David Evans has purchased the facility and hopes to step up for local ranchers.","status":"publish","parent":0,"modified":1394597513,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1013},"headData":{"title":"Saving the Local Slaughterhouse | KQED","description":"The closure of the Rancho Feed Co. slaughterhouse has left a gaping hole in the Northern California food system. But, Marin Sun Farms' David Evans has purchased the facility and hopes to step up for local ranchers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79025 http://blogs.kqed.org/bayareabites/?p=79025","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/","disqusTitle":"Saving the Local Slaughterhouse","path":"/bayareabites/79025/saving-the-local-slaughterhouse","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79029\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/msf_cows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/msf_cows.jpg\" alt=\"Cows grazing in Northern California. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-79029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows grazing in Northern California. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/saving-local-slaughterhouse\" target=\"_blank\">CUESA \u003c/a>(3/7/2014)\u003c/p>\n\u003cp>On February 8, Rancho Feed Corporation issued a recall on more than 8.7 million pounds of meat that had been processed in its facility over the last year. No illnesses have been reported, but the Petaluma-based slaughterhouse allegedly defied the law and \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">circumvented USDA inspections\u003c/a>, slaughtering and selling meat from diseased cows.\u003c/p>\n\u003cp>Sustainable ranchers like David Evans of \u003ca href=\"http://www.cuesa.org/seller/marin-sun-farms\" target=\"_blank\">Marin Sun Farms\u003c/a>, who have made their livelihoods out of raising healthy, pasture-raised animals under humane conditions, were not spared in the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\">blanket recall\u003c/a>, even though their meat did not commingle with the diseased animals in question. Marin Sun Farms had to pull more than $100,000 worth of product from the market, which remains unsaleable while the recall is under federal criminal investigation. “There are conversations taking place about potentially revising the recall, but it’s in the hands of the USDA,” David says.\u003c/p>\n\u003cp>Bill and Nicolette Hahn Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> are \u003ca href=\"http://www.ptreyeslight.com/article/nimans-fight-blanket-recall\" target=\"_blank\">appealing the recall\u003c/a> while 100,000 pounds of their frozen grass-fed beef sits in limbo. The Nimans point out the difference between their carefully handled beef and the diseased commodity meats that Rancho was also processing. Noting the devastation of having to destroy this meat, Nicolette has \u003ca href=\"http://www.nytimes.com/2014/03/02/opinion/sunday/support-your-local-slaughterhouse.html?_r=2\" target=\"_blank\">spoken out\u003c/a> in favor of increased transparency and traceability in slaughterhouses.\u003c/p>\n\u003cp>“We want to emphasize the distinction between these two separate channels of trade that Rancho was engaged in,” she says, “and that the meat that people have been buying through their CSA, farmers market, and directly from their farms like us is as safe and wholesome as they thought it was.”\u003c/p>\n\u003ch3>Squeezing Small Ranchers Out\u003c/h3>\n\u003cp>Meanwhile, the facility has closed its doors, creating a huge gap in the local food system. As the only beef slaughterhouse in the Bay Area, it was a critical resource for local meat producers. The case has brought to light the importance not only of food safety and transparency, but also the availability and accessibility of federally inspected slaughterhouses for small-scale and sustainable ranchers. Without the seal of USDA inspection, ranchers cannot bring their meat to market.\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>“There’s nowhere else to go,” says David. “The next nearest slaughterhouse is in Modesto. This is the gateway to market access. It’s how you bring livestock to market in the Bay Area, and without it, the sheer distance of traveling to the next nearest facility would drive prices up considerably.” For small livestock producers, the increased transportation costs and added stress to their animals could be prohibitive.\u003c/p>\n\u003cp>While the demand for local, organic, grass-fed, and humanely raised meat has grown in recent years, dwindling access to regional slaughtering and processing facilities has created a bottleneck for bringing such meats to market. From 1980 to 2010, the number of federally inspected slaughterhouses \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/06/18/AR2010061803509.html\" target=\"_blank\">dropped from 1,627 to 1,051.\u003c/a> Today it is estimated that four corporations process roughly 80% of US beef.\u003c/p>\n\u003cp>Complicating matters, large slaughterhouses often require binding contracts and are reluctant to deal with small, independently owned ranchers. “If you have a small number of animals, there are very few slaughterhouses that want to work with you,” says Nicolette. “Rancho was kind of unusual in that it was quite openly available for small farmers and ranchers.”\u003c/p>\n\u003ch3>Rebuilding Local Infrastructure\u003c/h3>\n\u003cfigure id=\"attachment_79028\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/david_evans_msf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/david_evans_msf.jpg\" alt=\"David Evans Photo: Marin Sun Farms\" width=\"250\" height=\"250\" class=\"size-full wp-image-79028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Evans Photo: Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a silver lining to what has become a devastating situation for local ranchers, Marin Sun Farms has \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2014/02/marin-sun-farms-buys-rancho-feeding-beef.html?page=all\" target=\"_blank\">purchased the closed Petaluma facility\u003c/a> and is now awaiting approval from the USDA, with hopes to begin operation within the next couple months.\u003c/p>\n\u003cp>Careful to distance itself from its predecessor’s unsafe practices, Marin Sun Farms plans a complete overhaul of the facility. “We’re starting over from scratch,” David says. “We’re rewriting all of the \u003ca href=\"http://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points\" target=\"_blank\">HACCP\u003c/a> (hazard analysis and critical control points) plans and rethinking how everything gets handled through the facility to guarantee that there are checkpoints, traceability, and transparency.” Under USDA rules, each slaughterhouse writes its own HACCP safety plan, which federal inspectors oversee while ensuring that animals are healthy and properly slaughtered.\u003c/p>\n\u003cp>Marin Sun Farms will also be offering \u003ca href=\"http://www.marinsunfarms.com/pages/faq\" target=\"_blank\">an “à la carte” menu\u003c/a> of custom services for local farmers, from livestock hauling, slaughtering, and cutting to meat packaging, distribution, and sales. There is also talk of diversifying to pigs, lamb, and goat, as well as having the facility certified organic, so that organic ranchers will be able to bring certified organic meat to market.\u003c/p>\n\u003ch3>An Open Door\u003c/h3>\n\u003cp>While the news of Marin Sun Farms’ acquisition has been well received by many, there have also been concerns among some ranchers about whether there may be a conflict of interest in having a direct competitor operate the only slaughterhouse in the area.\u003c/p>\n\u003cp>Nicolette is reservedly optimistic about the change in ownership. “I think that the facility is an incredibly important part of the infrastructure for farmers and ranchers in Northern California, and it’s definitely good news that there’s movement afoot to keep it open,” she says, adding, “I also think it’s important that it be available to all the farmers and ranchers in this area.”\u003c/p>\n\u003cp>Cognizant of these concerns, David emphasizes that he intends to keep the facility open and accessible to local ranchers, focusing on small and sustainable livestock operations. “I’m looking forward to working with small ranchers in Northern California to allow them an easier path to bringing their products to market,” he says.\u003c/p>\n\u003cp>“With this effort, I’m hoping that we’re going to see a lot more accessibility for small producers,” he continues. “I think this will allow for greater participation in the marketplace, and we’ll get to help facilitate that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>You can support Marin Sun Farms on Saturdays at the Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79025/saving-the-local-slaughterhouse","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_620","bayareabites_4159","bayareabites_13115","bayareabites_888","bayareabites_8967"],"featImg":"bayareabites_79029","label":"bayareabites"},"bayareabites_78659":{"type":"posts","id":"bayareabites_78659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78659","score":null,"sort":[1393528817000]},"guestAuthors":[],"slug":"what-to-do-about-your-recalled-meat","title":"What To Do About Your Recalled Meat","publishDate":1393528817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n","blocks":[],"excerpt":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","status":"publish","parent":0,"modified":1393996742,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":556},"headData":{"title":"What To Do About Your Recalled Meat | KQED","description":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78659 http://blogs.kqed.org/bayareabites/?p=78659","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/27/what-to-do-about-your-recalled-meat/","disqusTitle":"What To Do About Your Recalled Meat","path":"/bayareabites/78659/what-to-do-about-your-recalled-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\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>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78659/what-to-do-about-your-recalled-meat","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_620","bayareabites_13116","bayareabites_10021","bayareabites_1412","bayareabites_1852","bayareabites_4159","bayareabites_13115","bayareabites_8967"],"featImg":"bayareabites_78661","label":"bayareabites"},"bayareabites_22992":{"type":"posts","id":"bayareabites_22992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22992","score":null,"sort":[1297436440000]},"guestAuthors":[],"slug":"vegan-resources-for-beginners-oprahs-vegan-challenge","title":"Vegan Resources for Beginners + Oprah's Vegan Challenge","publishDate":1297436440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n","blocks":[],"excerpt":"A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ","status":"publish","parent":0,"modified":1304015719,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.oprah.com/common/omplayer_embed.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1325},"headData":{"title":"Vegan Resources for Beginners + Oprah's Vegan Challenge | KQED","description":"A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22992 http://blogs.kqed.org/bayareabites/?p=22992","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/11/vegan-resources-for-beginners-oprahs-vegan-challenge/","disqusTitle":"Vegan Resources for Beginners + Oprah's Vegan Challenge","path":"/bayareabites/22992/vegan-resources-for-beginners-oprahs-vegan-challenge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\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 the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22992/vegan-resources-for-beginners-oprahs-vegan-challenge","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1321","bayareabites_1865","bayareabites_1245","bayareabites_1875","bayareabites_2035","bayareabites_90","bayareabites_60","bayareabites_1593","bayareabites_1873","bayareabites_119"],"tags":["bayareabites_8956","bayareabites_8841","bayareabites_8964","bayareabites_8959","bayareabites_8966","bayareabites_8954","bayareabites_3897","bayareabites_8963","bayareabites_8961","bayareabites_8958","bayareabites_8955","bayareabites_8965","bayareabites_97","bayareabites_8957","bayareabites_8967","bayareabites_1871","bayareabites_8962","bayareabites_8634","bayareabites_8817","bayareabites_8960"],"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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