This week the EPA and the Department of Energy started requiring complete lab reports to review before approving products for Energy Star labels.(Photo courtesy of Energy Star)
The agencies in charge of the Energy Star Program are making it less vulnerable to fraud. Lester Graham reports, a covert investigation revealed corporate self-reporting could be faked.
Transcript
The agencies in charge of the Energy Star Program are making it less vulnerable to fraud. Lester Graham reports, a covert investigation revealed corporate self-reporting could be faked.
The Energy Star Program certifies whether appliances and other products lower energy costs. But, it was based on the honor system. If the company said its product qualified, it got the Energy Star label.
The Government Accountability Office submitted fake products to the Energy Star program. Jonathan Meyer was one of the investigators.
Meyer: We initiated our work by submitting fairly common products and those made it through the certification process without any real scrutiny, so we increased the level of, you know, ODD products toward the end of our investigation to see if there’s any type of information that would raise red flags.
Even a phony gas-powered alarm clock was certified as Energy Star compliant.
This week the EPA and the Department of Energy started requiring complete lab reports to review before approving products for Energy Star labels.
The government isn't requiring farms comply with its safety rules yet, but some grocery chains and food distributors are. (Photo courtesy of These Days in French Life CC-2.0)
More than year ago peanut butter made in the southern U.S. sickened hundreds of people and killed as many as nine.
The outbreak set off a scramble to make food safer and the impacts are starting to be felt on the farm.
But it’s not clear how much the push for “food safety” will change anything.
Peter Payette reports.
Transcript
More than year ago peanut butter made in the southern U.S. sickened hundreds of people and killed as many as nine.
The outbreak set off a scramble to make food safer and the impacts are starting to be felt on the farm.
But it’s not clear how much the push for “food safety” will change anything.
Peter Payette reports.
The government is not requiring farms comply with its safety rules yet, but some grocery chains and food distributors are.
Chris Alpers runs two farms in northern Michigan that grow both cherries and apples.
He figures he’ll spend $7,000 getting them certified.
When asked if that will make his fruit any safer he pauses.
“That’s a hard one to answer. I don’t think we’ve had any issues in the past, nor would we if we continue the way we are currently doing things. But I guess the possibility is there that something could happen so certain things they are requiring us to do might make the fruit a little safer I suppose.”
In fact, nobody has ever heard of this region’s main crop making anyone sick.
It’s hard to imagine tart cherries being a little safer.
They grow well off the ground. They’re not picked by hand and are soaked in water on the way to be processed.
Nevertheless, growers along the coast of Lake Michigan will line up this summer to pay inspectors ninety-two dollars an hour to make sure they’re following a list of rules.
These include things like making sure workers only water drink in the orchard and that they wash their hands properly.
Nobody complains the rules are unreasonable.
But Dave Edmondson says they’re impractical.
“They want me to sign a piece of paper that this is going to happen every single day. I can’t guarantee that!”
Edmondson says he’s happy to run his farm according to the new rules but there are limits.
“It’s like the Indy 500 come harvest time. You have to focus on the movement of the fruit and taking care of it.”
There’s also concern in this region about what new rules might do to the growing number of small farms.
There’s a trend here of farmers growing food to sell locally rather than for processing or to ship cross-country.
There’s even a distributor that supplies area restaurants, schools and grocers with local food.
That company, Cherry Capital Foods, is not requiring its farms be certified.
The manager Evan Smith says he doesn’t want to see the local food movement killed with new costs and paperwork.
Smith says they visit farms they work with and he thinks small farms selling to neighbors are not the problem.
“That’s not to say it can’t be better but I’m not sure we’re going to see a significant change in the amount of food-borne illnesses or a decrease in those because quite frankly we’re not seeing that occur right now.”
Still the dangers of a tomato or spinach leaf making someone sick are real.
That’s why Don Coe says it will be better if everyone tries show their farms are clean and safe.
Coe owns a winery and is a Michigan agriculture commissioner.
He says one illness caused by a small farm selling locally would smear the movement.
“That’s my concern, is that we have to have an acceptable level of compliance with good food handling systems. We have to back it up with some kind of inspection service. It doesn’t have to be as rigid as foods going into the major food channels.”
The U.S. Congress might soon decide who needs to pass what sort of safety tests.
Under legislation now pending a farmer selling a few bags of spinach at a farmers market could be subject to the same standards as huge processing plant.
When doing home improvement projects, WaterSense, EnergyStar, GREENGUARD, and FSC certifications are some to keep an eye out for.
(Photo by Michelle Miller-Freeck, courtesy of FEMA)
When you’re planning a home
improvement project, you can
be overwhelmed with decisions
about the right materials, the
right quality, and the right
design. Trying to keep it eco-
friendly on top of everything
else just adds to the confusion.
Lester Graham reports it can be
as simple as finding a label:
Transcript
When you’re planning a home
improvement project, you can
be overwhelmed with decisions
about the right materials, the
right quality, and the right
design. Trying to keep it eco-
friendly on top of everything
else just adds to the confusion.
Lester Graham reports it can be
as simple as finding a label:
Julia Weinert and her boyfriend like the idea of making their place nice, but even something as simple as painting causes concerns.
JW: “We want to support environmentally friendly options and we just don’t want to be smelling it for three days out and have to be running the fans. We just want it to be convenient and we think it would be an easy thing to do.”
LG: “Well, you’re in luck. We’re at the local Home Depot and we just happen to have Greenovation.TV’s Matt Grocoff here. Matt, you’ve got some advice for her.”
MG: “And it’s really, really simple. When you’re trying to find a paint that’s healthy for you or another product, you shouldn’t have to be a chemist when you go to the store. There’s a really simple thing you can look for. Just look for the simple GREENGUARD label. GREENGUARD is an independent organization that lets you know with a simple label that that product is safe for you.”
So, none of the really strong paint smells that mean polluting chemicals are being released. GREENGUARD Environmental Institute sets indoor air standards for products and buildings. Julia and I sniffed a can of paint WITH the GREENGUARD label, and then one without.
LG: “I’ll let you sniff first.”
JW: Okay. Oh! Yeah! Oh my gosh! That is ridiculous. I mean, it smells so much stronger than this one. You can’t even smell that one compared to this one.”
A gallon of paint with the GREENGUARD label DOES cost a few dollars more, maybe as much as ten bucks.
Matt then herded us to another part of the store, the plumbing section, where Julia and I were confronted by all kinds of shiny chrome and brass faucets.
JW: “There’s a whole wall, a whole aisle of faucets here and I just don’t know which ones to look for.”
LG: “So, Matt. You got any fancy labels here?”
MG: “Absolutely. Again, if you’re looking for that eco-friendly option, a way to save yourself some money and some water, it’s simple. Just look for the WaterSense label. The EPA does EnergyStar labels for appliances. The EPA also does WaterSense label for plumbing fixtures.”
WaterSense means the fixture – whether a faucet, shower head or toilet – will use less water but still works well.
As we wandered over to the lumber section of the store, Matt told us the last label he wanted to show us is the most ignored label – and it might just be the most important one.
MG: “FSC stands for the Forest Stewardship Council. And what that means is they’ve made a commitment that they’re not going to be tearing down forest and clear-cutting them in order for you to build some bookshelves in your home. This is one of the biggest causes of greenhouse gases is that we don’t have these forests capturing this carbon any more. Instead of having to have a PhD in forest management, you can just simply look for a piece of wood that has an FSC label on it.”
So, labels. Julia says, works for her.
JW: “It’s going to be great, taking my boyfriend around the store and showing him all these cool things I can get to make our home improvements a little more cheap and environmentally-friendly.”
LG: “Alright remind me, go over this again. What am I supposed to be looking for?”
MG: “It’s very simple. If you’re looking for paint, look for GREENGUARD. For plumbing, WaterSense. For lumber, FSC, Forest Stewardship Council certified.”
LG: “That’s Matt Grocoff, Greenovation.TV. Thanks again, Matt.
Some organic watchdog groups say the National Organics Program has been too loose with its rules.
(Photo courtesy of the National Cancer Institute)
Congress wants to dig deeper into an ongoing investigation of the National Organics Program. The program puts the little green “USDA Organic” label on products. Mark Brush has more:
Transcript
Congress wants to dig deeper into an ongoing investigation of the National Organics Program. The program puts the little green “USDA Organic” label on products. Mark Brush has more:
Congress passed a bill that will put more money toward investigating the USDA’s organic program.
Some organic watchdog groups say the National Organics Program has been too loose with its rules.
Mark Kastel is with the Cornucopia Institute. He’s one of those critics.
“They have been accused by reputable independent auditors of having ignored the will of Congress in how they are managing the organic program – favoring large factory farms – favoring unscrutinized products being imported from China – all this competing with our family farmers here in the United States.”
Kastel says that’s not the way it’s supposed to work.
But he says the USDA organic label is still the gold standard. And most producers follow the law.
He and some leaders in Congress say an expanded review of the program will make sure that little green label keeps its credibility.
LEED buildings get points for green things like bike racks and good energy use, but it doesn’t actually enforce energy efficiency (Photo by Lester Graham)
The biggest energy users in America are not cars and trucks – they’re buildings. Buildings use about 40% of the nation’s energy. In 2000, the US Green Building Council introduced a program that certifies “green” buildings. It’s called LEED. That stands for Leadership in Energy and Environmental Design. A new version of the LEED standards is being released today, April 27. But Samara Freemark reports some critics see serious flaws in the LEED program:
Transcript
The biggest energy users in America are not cars and trucks – they’re buildings. Buildings use about 40% of the nation’s energy. In 2000, the US Green Building Council introduced a program that certifies “green” buildings. It’s called LEED. That stands for Leadership in Energy and Environmental Design. A new version of the LEED standards is being released today, April 27. But Samara Freemark reports some critics see serious flaws in the LEED program:
Before LEED came around in 2000, developers didn’t really spend a lot of time worrying about whether their buildings were green. They were designing and constructing buildings they could market. Green just wasn’t a priority.
“It was always the last thing on the agenda for the staff meeting, because nobody really understood what success looked like.”
Brendan Owens is a LEED spokesman. He says the people who came up with LEED wanted to change the culture of building in America. Make building ‘green’ marketable.
And they realized that to do that, they’d have to define what a green building looked like.
So they created a checklist. Install solar panels and you get points. Bike racks: more points. Get a green roof – somewhere you can grow plants — add some points.
Enough points and the developer gets a LEED certification. Certified buildings get a plaque. Developers get the PR boost that comes from building green. The public gets a more sustainable building. That’s the idea, anyway.
The program really caught on. More than 10,000 projects are currently going through the LEED process. And universities, municipalities, even the federal government are writing the standards into their own codes.
But critics say the system might be spreading too fast.
“The people who are writing the LEED Standards are in effect writing our country’s most important laws.”
That’s Henry Gifford. He’s a building engineer in NYC. He’s also one of LEED’s most outspoken critics.
Gifford says it’s possible to earn LEED certification – and cash in on the PR benefits of being green – without actually fixing a building’s biggest environmental problem.
“The 3 most important things to make a building environmentally friendly, are energy use, energy use, energy use. All the other things in the LEED checklist, which I think are wisely chosen and very important, they pale in comparison to the energy use.”
The LEED checklist does give points for good energy use- a lot of them, actually. But it doesn’t enforce energy efficiency.
Instead, developers win points by predicting their buildings will perform well. Developers do have to submit energy use data once their building is up and running. But if the building turns out not to save any energy? Brendan Owens says…
“What we do, is we notify the building that they’re not performing up to their potential.”
But no one’s coming around to unscrew that accreditation plaque. The building gets to keeps its certification.
On average LEED buildings seem to do better than others on energy use. But there are plenty of LEED-certified buildings that do use more energy than comparable non-certified ones.
Gifford says that’s unacceptable. No energy hogs, no matter how many bike racks or green roofs they have – should be allowed to call themselves green.
“It’s a scandal to have any underperforming building win or retain a rating for being green. I’m sorry. Every building labeled as green should have very good energy performance. Until we get there, we’re making believe.”
LEED doesn’t claim that certified buildings are perfect. Instead, Brendan Owens says the standard is meant to provide a holistic measure of greenness.
“I’ve heard LEED certified buildings described as sustainable. And there are a few, but the lions share of those projects haven’t achieved it. But that doesn’t necessarily mean that the rating system is flawed. It just means that people are misunderstanding what it’s about.”
In other words, people are reading more into certification than they should. Critics like Henry Gifford worry that will lead to complacency when it comes to truly greening buildings.
Organic steak is hard to find, partly because so few slaughterhouses are certified organic. (Photo by David Benbennick, Courtesy of Wikimedia Commons)
Organic farmers would love to have you dig into more of their pork, chicken and beef. It’s not just because they’re proud about how they raise their animals – it’s because certified organic meat fetches high prices. But organic meat is harder to find than you’d expect, and it’s partly because there are few organically-certified slaughterhouses.
Shawn Allee found a farming community that came up with a solution:
Transcript
Organic farmers would love to have you dig into more of their pork, chicken and beef.
It’s not just because they’re proud about how they raise their animals – it’s because certified organic meat fetches high prices.
But organic meat is harder to find than you’d expect, and it’s partly because there are few organically-certified slaughterhouses.
Shawn Allee found a farming community that came up with a solution:
Dennis and Emily Wettstein turned their Illinois farm organic a while ago, mostly because conventional farming wasn’t practical for them.
“All the money seemed to go to pay for the fertilizers and the chemicals. And then I was more or less allergic to the chemicals. And so we were interested in getting away from that, especially if we were going to raise a family out here.”
The Wettsteins didn’t just raise grain organically – they kept chemicals and hormones out of their cattle.
“We started raising meat for ourselves and our families. Then, pretty soon, just word of mouth, friends and neighbors wanted meat.”
And, they found people who’d pay top dollar for their meat.
“We sell at the Oak Park farmers market.”
That’s just west of Chicago.
“Right. The Oak Park market managers, they are working on all the farmers to go towards organic.”
And that worked for the Wettsteins – they had USDA certified organic chicken.
“There’s one other meat vendor there – it’s not organic. So, we have no competition. We feel that, with that label on there, we can set our price to where we can make a profit.”
But Emily Wettstein says that term – organic – gave them trouble when it came to beef and other meat.
“We were getting a little bit pressured from other people, ‘Well, you can’t call your item organic. You don’t have a processing facility with the term of certified organic.'”
Here was the problem: For meat to get labeled USDA certified organic, it’s gotta be certified from the farm to the slaughterhouse.
The Wettsteins had someone to process organic chicken, but they were out of luck with pigs and cows.
There was no certified slaughterhouse for beef or pork in Illinois.
So, the Wettsteins and some relatives prodded meat lockers to get certified.
There was one taker.
“I’m inside a meat locker that’s about a fifteen minute drive from the Wettstein farm. It’s owned by Scott Bittner, and I’m here to understand what organic certification means for his business. How do I put this, there’s a headless, hoofless, skinless cow hanging from your ceiling. Where are we exactly?”
We’re on the kill floor. We had seventeen, eighteen cattle today. Seven of those were organic.
So, walk me through how you have to treat that organic cow differently.
It’s the first thing we did this morning – that’s one thing. Other than that, it’s segregating it in the cooler from the non-organic product and then processing it at a later time, which, again, you have to do first thing in the morning.
So, the basic idea is segregation?
Yeah, it is. The whole way through. Exactly.
Bittner’s simplifying things, but not much.
He has to clean or swap equipment between batches of organic and conventional meat.
There are rules on the kinds of chemicals he can use. And he hires a certification company to monitor his paper work.
Bittner says overall, it’s easy, and he’s surprised more slaughterhouses haven’t done it.
“Here we’re doing all our fabricating – grinding sausage, ground beef. Cutting some chops, ribs.”
“How does it feel to be the only guy who can process an organic side of beef?”
“I want to keep it quiet – I don’t want too many people to get started doing what I’m doing because it’s nice. I get two or three customers every year that I didn’t have before. When you go to bed at night and think about this economy being the way it is, every little bit helps.”
Bittner says farmers drive animals up to four hours to slaughter their animals here.
He says he’s proud of his work but can’t take too much credit; he knows he’s got a local organic slaughtering monopoly going.
That might change some day, but for now it’s reason enough to keep his knives sharp.
Produce section of a supermarket in VA.
(Photo by Ken Hammond, courtesy of USDA)
More companies are importing organic
products from China and other countries. But
contaminated pet food, tainted toothpaste,
and unauthorized antibiotics in fish have been
imported to the U.S. from China. Now, some people are
concerned about organic foods from China. Julie
Grant reports:
Transcript
More companies are importing organic
products from China and other countries. But
contaminated pet food, tainted toothpaste,
and unauthorized antibiotics in fish have been
imported to the U.S. from China. Now, some people are
concerned about organic foods from China. Julie
Grant reports:
When you see that round USDA organic seal on a carton of
milk, boxed foods, or bananas , it means that on some farm,
somewhere, something like this happened:
(farm inspection sound)
Inspector: “All righty. Anything under the box on the far
right.”
Farmer: “That’s the burnout. Which I haven’t used for 3 or 4
years.”
An inspector walks around looking at the greenhouse, the
barn and the fields, in the greenhouse, and in the barn. He
works for an agency that’s accredited by the USDA to certify
farms as organic. He’s making sure nothing is happening on
the farm that’s prohibited by the National Organic Standards.
But small farms like this one are no longer the norm in
organics. Organic products have become a big business all
around the world.
So people are wondering… who inspects those farms?
(store sound)
Sheila Rombach is a buyer for a small natural foods store.
Like a lot of people, she’s a little nervous about the safety of
food coming from China. Last year’s pet food scare and
poisonous toothpaste are still fresh in many people’s minds.
Rombach’s customers pay a premium for ‘organic’ foods.
She wonders how the USDA can certify that farms all the
way in China are following organic rules.
“I guess it crossed mind because of all the negative publicity
about things manufactured in China. I want to be sure that
the items grown under the organic label are truly organic.”
It’s such a concern that one large health food chain, Trader
Joe’s, is taking all Chinese imports off its shelves. Trader
Joe’s plans to have Chinese garlic, ginger, and all other
single-ingredient foods out of its 300 stores this spring.
But the U.S. Department of Agriculture maintains if it says
organic, it’s truly organic. Barbara Robinson is chief
administrator of the USDA’s National Organic Program. She
says foreign products go through the same process as those
grown here.
“So, if the product is coming from India, or the product is
coming from Australia, and you want to market in the United States – then
you need a certifying agent who is accredited by us.”
Robinson says all certifying agents accredited by the USDA
should be enforcing the same organic rules. If a product has
that little round seal, Robinson says consumers can trust it
meets the U.S.’s National Organic Standards.
But enforcing the rules isn’t always that easy. The USDA is
having difficulty making sure those rules are consistently
applied on U.S. farms. So how can the agency be so
confident about farms in other countries?
One expert on Chinese agriculture and politics says that’s a
good question. Paul Thiers is a political science professor at
Washington State University who’s been visiting farms in
China since the early 1990s.
“There is some difficulty, I think, in expecting people from
outside of China to really get far enough in and understand
what’s going on in political and economic conditions of rural
China.”
Thiers says many Chinese farms are run by the local
government. Others are run by private managers with
peasant farmers working the land.
“In some places, peasant farmers who were purported to be
part of organic production, who were on land that was
certified, couldn’t tell me what organic was, had no
conception of different production standards. And all they
said was, ‘we just sell our product to the government’.”
Thiers says at that time, five or ten years ago, farmers were
probably using chemicals, even though they were selling
food labeled organic.
Thiers expects that China’s organic farming practices are
improving, though. He says people in Chinese cities are becoming
concerned about food safety and want to buy organics. But
the USDA has to rely on organic certifiers in China. And with
the rapid growth of organic farms, no one is sure they’re
actually meeting U.S. standards.
Thiers says there is one consolation. At least organic farms
are inspected by someone. Conventional farms don’t get
those kinds of visits from inspectors.
Having a plaque like this on the outside of a building means that the construction, materials, and utilities of the building are eco-friendly. "Green" building has started to increase in popularity. (Photo courtesy of the U.S. Green Building Council)
The Chicago skyline as seen on a beautiful day from the roof of the Chicago Center for Green Technology. (Photo courtesy of the City of Chicago, Department of Environment)
Screened by native plants, this cistern is one of four at the Chicago Center for Green Technology collecting over 12,000 gallons of rainwater off of the roof. The water is stored and used to irrigate the
landscape. (Photo courtesy of the City of Chicago, Department of Environment)
Buildings consume 70 percent of the electricity and create
most of the landfill waste in the U.S. Some cities are looking at “green building” methods to lessen the burden on the environment. The mayor of one major city has set “green” standards for all new buildings, using a mix of mandates and incentives. The Great Lakes Radio Consortium’s Robbie Harris reports on the economic tug of war over building green:
Transcript
Buildings consume 70% of the electricity and create most of the landfill waste in the U.S. Some cities are looking at “green building“ methods to lessen the burden on the environment. The mayor of one major city has set “green” standards for all new buildings, using a mix of mandates and incentives. Robbie Harris reports on the economic tug of war over building green.
(sound of PA system)
Last year, the first green police station opened in Chicago. It will use 20% less energy, and 30% less water than a typical police station. It’s built of recycled and locally available materials. But it looks pretty much like the other newer police stations you see around the city. Officer Jeffrey Bella who has worked here since it opened, says most people have no idea this is what’s known as a “high performance green building.”
“…and the fact that nobody talks about it and nobody notices it is pretty much a testament to how well it does work.”
This is the first police station in the country to earn a LEED Silver rating from the US green building council. LEED – that’s L-E–E-D- for Leadership in Energy and Environmental Design, is a rating system that awards points for features such as energy conservation, site usage, indoor air quality, light pollution reduction, even proximity to public transit. Levels range from basic certification to silver, gold and platinum.
Last spring, Chicago Mayor Richard Daley announced every new building built by the city, must meet basic LEED standards. Private developers aren’t required to meet LEED standards but they must meet the less stringent city Energy conservation code.
Even that has the development community concerned about higher costs. The Mayor had this to say at the Building and Design conference in February.
“Here in the city of Chicago we have to really educate architects, and engineers and I mean you talk about challenges, that alone – and contractors- because they look at money. Money is the source of their profession, like any other profession. How much money… developers, engineers, archiects, contractors, and subcontractors …so green technology to them means money, it doesn’t mean the technology that maybe you and I think about.”
Even the mayor wouldn’t dispute that most LEED certified construction costs more up front. Washington D.C. economist Greg Kats puts it at roughly 2 percent more. Kats ran a performance study of 40 LEED-certified buildings around the country and found higher initial costs were offset ten fold by a variety of benefits.
“And those benefits pay back very quickly in the form of lower energy costs, lower water costs lower operations and maintenance costs, better building operations. And frankly, people are more happy, they’re more productive, kids’ test scores go up, asthma and allergy problem, which is a real concern for a lot of parents like me, tend to go away in green builings.”
On February 14th, one of the city’ largest real estate firms, LR Developers broke ground on what will be the first LEED-certified luxury high rise in Chicago. LR’s Kerry Dixon says, they built green to differentiate themselves in the luxury condo market, and although they’re not required to be LEED certified, they knew it would please the Mayor. But Dixon says it hasn’t exactly been an important selling point.
“We’re not getting feedback from the marketing and sales staff that yeah, everbody’s interested in it.”
If most condo-buyers are not showing much interest in green buildings, more and more large corporations that want to project greener images are.
“We are one of the nation’s largest energy producers. We are by far the nation’s larger operator of nuclear power plants. Some love us for that, and some are skeptical because of that.”
John Rowe is the CEO and chairman of Exelon. The company is looking to consolidate 3 corporate offices into one location and Rowe was fascinated with the idea of building a new green headquarters.
“But it basically worked out so that it would probably be cheaper. And that if we worked on being green we could probably get just as much credit for using an existing building as a new one.”
That’s because the U.S. Green Building Council also certifies commercial interiors. When it’s finished in 2007 Rowe is confident Exelon’s new corporate headquarters will qualify for LEED’s silver rating. He’s hoping it even makes gold.
For now, the Daley administration has chosen to LEED by example – and hope the private sector follows.
David Hammond's inspiration to experiment with a low-carb diet. (Self portrait by David Hammond)
Each year, Americans spend tens of billions of dollars on diets and diet aids. Low carbohydrate diets like South Beach, the Zone, and Atkins are all becoming household words and companies are scrambling to cash in. As part of an ongoing series called “Your Choice, Your Planet,” the Great Lakes Radio Consortium’s David Hammond looks in the mirror as he investigates the potential environmental impacts of the low-carb diet:
Transcript
Each year, Americans spend tens of billions of
dollars on diets and diet aids. Low carbohydrate
diets like South Beach, the Zone, and Atkins are all
becoming household words and companies are
scrambling to cash in. As part of an ongoing series
called “Your Choice, Your Planet,” the Great Lakes
Radio Consortium’s David Hammond looks in the
mirror as he investigates the potential
environmental impacts of the low-carb diet:
(sound of shower door closing, shower being turned on)
Every day it’s the same. As I wait for the shower to
warm up, I fight off an assault on my self-esteem.
First, there’s my naked reflection in the bathroom
mirror. (Ugh.) To my right, a stack of clothes that
don’t fit anymore. And in front of me, the most
damning thing of all… the bathroom scale.
I know I should ignore it, but its pull is irresistible.
Hammond: “Okay, here comes the big
moment of truth. Ohh… you gotta be kidding
me. Well, according to my scale, I am four pounds
heavier than yesterday. I don’t know how
that can be possible.”
You see, I’m fat. Not “oversized.” Not “full-figured.” Fat. I weigh 268 lbs and desperately need
to lose some weight. None of my clothes fit. My
cholesterol is through the roof. And my wife? Well, she
seems to have cornered the market on migraine
headaches.
(shower fades out)
But what kind of diet? I needed a diet that would
work within my lifestyle, not totally change it.
Because giving up meat wasn’t an option for me, I
figured low-carb was the way to go.
A recent Roper Report estimated that up to 40
million Americans were reducing their
carbohydrates.
40 million carb counters can’t be wrong, can they?
My gut told me that low-carb dieters must be
demanding more meat and poultry. But
was there an environmental impact?
For advice, I turned to the Sierra Club. They have a
program focused on concentrated animal feeding
operations — better known as factory
farms. These are operations where thousands of animals,
sometimes tens of thousands, are housed
together in relatively small spaces.
Environmentalists say the problem is their manure.
So much of it is produced, in such a small area that
simply spreading it on nearby fields can lead to
severe water pollution.
Anne Woiwode is the Director of the Sierra Club’s
office in Lansing, MI. She said that manure is not
the only problem. A bigger threat may be the
antibiotics that the animals are given to promote
their growth.
“Up to 70% of the antibiotics used in
this country right now are being fed to animals so
that they are fattened quickly. And because
animals are consuming so many antibiotics, you
are actually creating super bugs or super
bacteria.”
As far as my diet is concerned, with all this talk
about manure, bacteria, and super bugs, I wasn’t
sure that I needed to diet after all. I’d pretty much
lost my appetite.
Well, almost… it is still barbeque season after
all.
What I need is a low-carb fix that I can feel good
about. A local butcher mentioned Roseland Farm.
It’s located in southwest Michigan, near the Indiana border.
They’re one of the region’s largest, certified organic
farms. It’s a family farm. Merrill Clark is one of
the owners.
“We’re a 1,800 acre certified organic beef farm, we also
raise some grains and other garden vegetables on
a smaller scale but we are mostly known for our
beef. We’ve been, I’ll say certified organic, for
nearly 20 years.”
Certified organic means that Clark and her family
feed their cattle with crops grown without pesticides
or synthetic fertilizers. They also don’t give their
cattle antibiotics or growth hormones.
Nearly a quarter of their farm is devoted to grazing,
so the Clarks avoid the manure problems of factory
farms. They just leave the manure where it drops
and it becomes natural fertilizer.
Natural grazing also reduces the need to feed the
cattle grains like corn and soybeans. When used for
cattle feed, those grains are usually inefficient and
expensive to produce.
Even though the Clark family runs a large organic
farm, they know that in the scheme of things, they are still very small.
Merrill Clark says that’s fine.
“If some major Kroger or Meijer’s wanted to buy all of our
meat, I don’t think we would want to. We sort of
feel connected to our label and our own name and
our identity. It’s just so interesting this way. You
meet great people. Because you’re face to face with
your own customers.”
In my case, Merrill and I didn’t actually meet face-
to-face, but we bonded. We talked long after the
interview was over. And I was impressed enough to buy
a 35-lb cooler full of ground sirloin, strips, and
fillets. Enough to get me through those first few
weeks of my diet.
So even though I’m still fat, and tomorrow, the
bathroom scale was going to be just as unforgiving,
I’m starting to feel a little bit better about myself. For
the first time, I feel connected to my food. I feel a
bond to the farmer. And I feel like I was supporting
something worthwhile. And you know what, it
feels good.
For the Great Lakes Radio Consortium, I’m David
Hammond.
The U.S. Department of Agriculture has withdrawn a “guidance statement” regarding organic food production. Some feared the directive was an attempt by the government to relax standards for organic foods. The Great Lakes Radio Consortium’s Erin Toner reports:
Transcript
The U.S. Department of Agriculture has withdrawn a “guidance statement” regarding
organic food production. Some feared the directive was an attempt by the government to
relax standards for organic foods. The Great Lakes Radio Consortium’s Erin Toner
reports:
Critics said the USDA’s “guidance statement” was actually a new policy that could
lead to more synthetic pesticides being used on organic farms. But USDA officials said
the statement only clarified an existing law, and was issued in response to questions from
people who certify organic operations.
The department has now withdrawn those new statements. Andrea Caroe is on the National Organics Standards Board. She says confusion over the issue raises some new questions.
“Perhaps the regulation is not suiting the community the way it should and that we
should look at the process to evaluate how we could improve the regulation or the law.”
Agriculture officials say they’ll work with the Organics Standards Board to find a way to
address producers’ concerns.
For the Great Lakes Radio Consortium, I’m Erin Toner.
This week the EPA and the Department of Energy started requiring complete lab reports to review before approving products for Energy Star labels.(Photo courtesy of Energy Star)
