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The Government Accountability Office is complaining again about the inadequacies of the American food safety system, and with good reason.

Its 2012 Annual Report, Opportunities to Reduce Duplication, Overlap and Fragmentation, Achieve Savings, and Enhance Revenue, says that the food safety system is:

fragmented and results in inconsistent oversight, ineffective coordination, and inefficient use of resources.

In 2007, GAO added food safety to its list of high-risk areas that warrant attention by Congress and the executive branch.

More recently GAO found that this fragmentation extends to the responsibilities across multiple agencies to defend food and agricultural systems against terrorist attacks and natural disasters…Many of these activities are everyday functions or part of the broader food and agriculture defense initiative and would be difficult for the agencies to separately quantify.

This report repeats what the GAO has been saying since the early 1990s:

there is no centralized coordination to oversee the federal government’s overall progress in implementing the nation’s food and agriculture defense policy.

Because the responsibilities outlined in this policy (HSPD-9) are fragmented and cut across at least nine different agencies, centralized oversight is important to ensure that efforts are coordinated to overcome this fragmentation, efficiently use scarce funds, and promote the overall effectiveness of the federal government.

Reminder: the present food safety system is mainly divided between two agencies: USDA (meat and poultry) and FDA (everything else).

Centralized oversight of food safety?  What a concept.

The noise about lean finely textured beef (LFTB), commonly known as “pink slime,” is bringing attention to some of the more unsavory aspects of the U.S. political system—public relations spin, the revolving door, and other aspects of power politics.  Here are some recent examples:

According to the Sioux City Journal:

Gov. Terry Branstad on Monday called for a congressional investigation into the source of what he called a “smear campaign” meant to discredit the Lean, Finely Textured Beef made by a Siouxland company.

“Clearly, this is a safe product, it is a lean product, it helps reduce obesity, and there is a spurious attack being levied against it by some groups who are against it…And you can suspect who they might be — people who don’t like meat.”

Helena Bottemiller of Food Safety News reports that Branstad’s colleague, Steve King (Rep-Iowa) explains how the hearings will work:

Witnesses would be under oath and they’re of course obligated by law to tell the truth, those who have been the ones who have perpetrated this smear campaign against one of the stellar companies in the country…I think they’ll have an obligation then to explain themselves why they could not base their allegations on facts and what they’ve done to damage an industry.

Perhaps King will call on Representative Chellie Pingree (Dem-Maine) who has submitted a bill calling for labeling of LFTB. The the Sioux City Journa quotes Branstad’s comments about her:

Pingree is guilty of spreading “bogus misinformation” about lean, finely textured beef along with celebrity chefs and “media elites.”

Pingree should have no trouble explaining why she wrote the bill:

Consumers have made it pretty clear they don’t want this stuff in their food…If a product contains connective tissue and beef scraps and has been treated with ammonia, you ought to be able to know that when you pick it up in the grocery store.

Calling people up before congressional committees is harassment, given how rude congressional committee members typically are to witnesses.

On a lesser scale, Bettina Siegel, the school lunch advocate who initially wrote the USDA to stop using LFTB, has been so harassed by nasty comments on her blog that she has had to set up a filtering system (I’m considering doing the same).

The Concord Monitor reports that USDA undersecretary Joann Smith, the official who approved LFTB for use in school hamburger, was an appointee of President George H.W. Bush and formerly a beef industry advocate.

When Smith left government, she was appointed to the board of directors of Beef Products Inc., the maker of LFTB, which paid her $1.2 million over 17 years [actually, she was on the board of IBP, a supplier of BPI].

Republic Report says that Beef Products Inc. retains a team of lobbyists from the firm Olsson, Frank & Weeda. One lobbyist employed by the firm is Stephanie Herseth Sandlin, a former congresswoman from South Dakota and leader of the “Blue Dog Caucus” of pro-corporate Democrats.

It’s enough to make anyone start buying organics.

Addition, April 16: Food Safety News has published an excellent timeline on the history of the “pink slime” crisis.

Addition, May 10: Legal scholars weigh in on whether pink slime should be labeled.  No, they say, requiring labeling would violate the First Amendment.

Apparently as a result of a need to cut costs, the USDA is changing the way its inspectors oversee chicken processing.

As Dana Milbank of the Washington Post puts it, this is

a proposal to allow chicken slaughterhouses to inspect themselves — eliminating those pesky federal monitors who have the annoying habit of taking diseased birds out of the food supply.

Even if the Obama administration were inclined to bring down capitalism with an orgy of overregulation, there isn’t enough money in the budget to enforce the rules on the books.  That’s what the chicken fight is about: Spending cuts…are a form of de facto deregulation (my emphasis).

The New York Times account of this policy change notes that inspectors:

had observed numerous instances of poultry plant employees allowing birds contaminated with fecal matter or other substances to pass. And even when the employees try to remove diseased birds, they face reprimands….

The Agriculture Department proposal allows poultry plants to speed up their assembly lines to about 200 birds per minute from 140, hampering any effort to examine birds for defects.

But that’s not all.  The Center for Livable Future at Johns Hopkins  reports that meal made from chicken by-products (in this case, feathers) contains arsenic and antibiotics such as fluoroquinolones that have been banned by the FDA for use in poultry.

A study published in Environmental Science & Technology found fluoroquinolone antibiotics in 8 of 12 samples of feather meal collected from six states and China.

A second study found arsenic in every sample of feather meal tested.

These findings indicate that poultry producers are using these drugs, even though they are not allowed to.

The U.S. poultry industry raises about 9 billion chickens and 80 million turkeys for human consumption each year.  Meal made from their feathers is commonly added to feed for chickens, pigs, cattle, and fish.  This could be a reentry route into the human food supply for such drugs.

Nicholas Kristof explains in the New York Times that these studies also found feather meal to contain

an antihistamine that is the active ingredient of Benadryl…[and] acetaminophen, the active ingredient in Tylenol.  And feather-meal samples from China contained an antidepressant that is the active ingredient in Prozac.

Poultry-growing literature has recommended Benadryl to reduce anxiety among chickens, apparently because stressed chickens have tougher meat and grow more slowly. Tylenol and Prozac presumably serve the same purpose.

Such findings indicate some of the worst problems with industrial poultry production.  They result from pressures to produce chickens cheaply.  The faster chickens can be pushed to grow, the less feed they consume and the cheaper they are to raise.

I don’t know what the best system for inspection might be, but I’m quite sure that leaving food safety oversight to the discretion of the packers is not a good idea.  Neither is speeding up the line.  And neither is feeding chickens drugs that can affect human health.

Here is even more evidence for the need for an overhaul of our food safety system.

A single food safety system anyone?

The “pink slime” furor gets curiouser and curiouser.  It’s hard to keep up (see yesterday’s post) but here’s my summary of where we are with this for the moment.

What is the furor about?

The best place to start is with Michael Moss’s December 30, 2009 investigative report in the New York Time on the ammonia process used by Beef Products, Inc to make LFTB (lean finely textured beef).

The article contains the first mention of the term “pink slime” as a pejorative for this product.

Moss provides confidential documents detailing the effects of the ammonia processing of LFTB, and revelations of the discrepancy between USDA’s standards for beef safety and those of its school lunch program.

How much LFTB is used in ground beef?

According to a report in the Wall Street Journal (March 28), Cargill Inc. estimates about 850 million pounds per year.

What is the “pink slime” crisis going to cost the beef industry?

According to the business press, meat packers are likely to lose a record $101 per head as a result of the pink slime crisis. Multiply that by the 34 million head of cattle slaughtered each year for food. And then there’s the economy:

Margins for meat packers have been declining for several months as consumers began to push back against high prices at retail in order to cope with rising gas prices. In response, processors have reduced slaughter rates in an effort to maintain beef prices [see Addition at the bottom of this post].

Who supports BPI and why?

BPI is a strong supporter of the Republican party and its candidates. But it is also generous elsewhere.

See, for example, BPI’s full-page ad in the Wall Street Journal, March 23, 2012. It quotes from “In defense of food safety leadership,” by Nancy Donley. Donley is a founder of STOP (Safe Tables Our Priority), an organization of mothers whose children died from eating contaminated hamburger.

After what I personally experienced watching my son suffer and die, I am very skeptical and cynical about for-profit meat companies and their professed commitment to food safety. Not all companies ‘walk their talk.’ BPI does.

BPI is well known to be the donor of the anonymous gifts to STOP of $250,000 last year and $500,000 the year before (see the tax forms posted on STOP’s website).

What is the USDA’s position on LFTB and BPI?

Obamafoodorama (March 29) reports on USDA Secretary Tom Vilsack’s press conference in Iowa on March 28. He joined Governor Terry Bransted, a Republican, in defense of LFTB.

Here’s what Obamafoodorama says Secretary Vilsack said:

• The product is crucial to fighting childhood obesity.
• This product is safe…There’s no question about it. We’ve said that hundreds of times and we’ll continue to say it.
• It is a “leaner product” than regular ground beef, and crucial for the battle to end childhood obesity. That’s one of the reasons we’ve made it a staple of the school lunch program.
• We are…concerned about obesity levels, and this is an opportunity for us to ensure that youngsters are receiving a product that is lean and contains less fat.
• “Historically” the product is less expensive than other products…For that reason it’s been part of the school lunch program.”
• [It] doesn’t have to be labeled when it is included in ground beef because “it is safe.”

Obamafoodorama’s report concludes:

Somewhat disappointingly, the Secretary’s efforts to defend lean, finely textured beef did not include him digging into a plate of the product and eating it on camera.

Why is a Democratic USDA Secretary going to bat for a private company well known for supporting Mitt Romney in particular and Republicans in general?

I can only speculate that it has something to do with Tom Vilsack’s wife, Christie, who is running for Iowa’s 4th Congressional District. In Iowa, BPI has bipartisan support, and Christie Vilsack says:

LFTB is safe…it is the women in our community who can put BPI back on it’s feet.

I think one of the biggest strengths in this audience today are all the women here, because we tend to be the ones who go to the grocery stores, and we’re the ones who choose the products that we bring home and feed to our families.

No concerns at all. It’s a safe product, and these are wonderful people who work there.

Who stands to benefit from the “pink slime” furor?

Wendy’s for one. I saw the company’s full-page ad in USA Today and the New York Times (March 30):

Where’s the pure beef? At Wendy’s that’s where! We use nothing but pure, 100% fresh, never-frozen North American beef.

We’ve never used fillers, additives, preservatives, flavor boosters, or ammonia treatments.

We’ve never used ‘pink slime,’ and we never will.

If LFTB is safe, isn’t it acceptable?

I’ve heard this argument before. It’s the same one used for GMOs. As I discuss in my book Safe Food, even if technological processes like this are safe, they are not necessarily acceptable—especially if they are not labeled and do not give consumers a choice.

What should BPI and other companies do when caught in a crisis like this?

Bill Marler has an explanation and some suggestions. This CEO:

• Did not trust consumers with the truth.
• Did not openly explain how the food product was made and what additives and ingredients it contained.
• Ignored dissenting expert opinions in memos and emails.

To rebuild public trust and sales, Marler advises, do not:

• Shoot the messenger.
• Threaten legal action.
• Play the political card.
• Make political supporters eat your product or say how safe it is in front of the national media.

What should companies do? Simple:

• Just tell the truth.
• Tell consumers what they already know.
• Tell the public how the product is made and what is in it.
• Tell consumers the real benefits of the product.
• Post test results online.
• Invite the public, not politicians, to your plant for a tour and a taste test.
• Bottom line: If you have nothing to hide, hide nothing.

My last questions for now:

• Why are we allowing the school lunch program to be the dumping ground for cheap food?
• Why don’t we have a food safety system in place that requires beef to be safe in the first place—so it doesn’t have to be treated with ammonia?

We should all be asking these questions and demand that our elected leaders ask them too—and insist on answers.

Addition: AFA, a competitor of BPI, filed for bankruptcy, because of reduced demand for all beef products.

I don’t think I’ve ever been the target of a concerted lobbying campaign before, but efforts to restore the public image of pink slime—a.k.a. Lean Finely Textured Beef—have even gotten to me.

This week, while I was working on my column on pink slime for the Sunday, April 1 San Francisco Chronicle, I received e-mail messages from:

• Dr. Michael Osterholm, the Minnesota-based food safety authority who I have never met but know about through his expertise and strong support for irradiation as a beef safety measure
• Bruce Smith, the Environmental Health and Safety officer of Beef Products, Inc (BPI), the company that makes pink slime
• Bruce Silverglade, the lawyer who now represents BPI but for many years was chief counsel for Center for Science in the Public Interest

All wanted me to know that pink slime was being treated unfairly because it is safe, nutritious and healthy, and getting rid of it will make ground beef more dangerous.

These efforts to educate me must be understood as a tiny fraction of the effort that is going into lobbying in favor of BPI and its product.  Yesterday, the governors and lieutenant governors of five states toured BPI’s facilities and participated in a heated press conference, which also included the undersecretary of USDA for food safety.

This is breathtakingly high-level—and perhaps unprecedented—support for the public relations troubles of a private food company.

Helena  Bottemiller of Food Safety News has a terrific report on these events.   She quotes the remarks of Iowa Governor Terry  Branstad:

We need to stand together to clear up the misinformation that has been circulating in the media…These accusations [against pink slime] are totally unfounded… I am proud to say that for 20 years I and my family have been eating it.

Here’s his instant classic: “Dude, it’s beef!”

The press conference also featured Nancy Donley, the founder and president of STOP Foodborne Illness, and mother of a child who died from eating a contaminated hamburger in 1993.

I had seen Ms. Donley’s letter about her son and the need for safe beef in a BPI advertisement in the Wall Street Journal on March 23.  It contained one eye-popping statement:

BPI has generously supported STOP and has never asked for anything in return.

Really?  I’d say BPI has gotten plenty of return on this particular investment.

STOP posts its tax statements online and these reveal a few small contributions from named private donors ($5000 to $10,000) but one of $250,000 from “a donor who wishes to remain anonymous.”

It doesn’t take much to deduce that this must be from Eldon Roth, the owner of BPI.

My comment to Food Safety News sums all this up:

Evidently, BPI has the political clout to pull in governors, USDA officials, and even food safety advocates on its behalf. I can’t help wondering whether their support for pink slime derives from a genuine belief that the public has treated BPI unfairly, or whether they are responding to the generous campaign contributions and charitable donations by BPI’s owner…I’m willing to grant that pink slime is safe, but that doesn’t make it acceptable [see note below].

Caroline Scott-Thomas writes in NutraIngredients that pink slime is “safe, nutritious—and icky” and that the food industry needs to take action “to avoid being at the mercy of the next consumer scare.”  She suggests:

• Tell people what you’re selling them, no matter how unsavory it may seem.
• Spend more time preempting consumer concerns, rather than reacting to them.
• When industry does need to react, it should – quickly and with honesty.
• The idea of “pink slime” might be icky, but it has definite advantages, and we should have heard about them before.

Good advice. Watch for my comments on the pink slime situation in the San Francisco Chronicle on Sunday.

Note added, April 4: Michael Osterholm has no financial or other ties to BPI (see post of April 4).

I don’t ordinarily reprint or comment on discussions of my work but Perishable Pundit Jim Prevor’s response to my recent post on organics is worth a read.  I reprint his piece with his permission.  Skip the flattering comments about my work and scroll right down to his discussion of the downside of the organic community’s deal with the USDA.   

Our piece, Organics, Crop Yields And Feeding The World, brought many letters and public comments, including an article from one of the most prominent food analysts writing today.

Marion Nestle, the Paulette Goddard Professor in the Department of Nutrition, Food Studies and Public Health at New York University and the author of many food and food policy related books, is often perceived by many in the trade as an enemy of the food industry. We find her enormously thoughtful and willing to ask many questions that are sometimes uncomfortable for the trade to address. We don’t always come down on the same side as her, but we always find reading her to be a wise investment of our time.

She recently wrote a piece titled, The Endless Controversy Over Organics, which focused on our interview with Dr. Steve Savage. As usual, Professor Nestle was open to the evidence presented — in this case regarding the relative yield between conventional and organic production. In the end, though, she threw up her hands at the conflicting research:

What impresses me about research on organic productivity is that its interpretation can be predicted by who is doing the interpreting. I’ve seen, and review in my book,What to Eat,plenty of research demonstrating that organics are only slightly less productive than industrial agriculture and at much lower cost to soil and the environment.

We think this is where most people will end up. The problem is that it is relatively easy to do research that will show organic production to be competitive. This is because as long as organic has only a tiny share of production, producers have the option to grow organic in a location that is optimized for organic production.

The yields in these optimized locations can sometimes be competitive with those of conventional production. This has, though, almost no relationship to the question of whether if all production was converted to organic, would the yields be competitive.

Here at the Pundit, we are in touch with too many growers who have tried to grow organic to have many doubts. Most of these growers were very motivated, they tried to grow organic because they thought they could make money doing so. Yet the results are in… demand or not, East Coast organic apples will remain a rarity.

This issue is not a trivial one. Professor Nestle highlights that organic growing operates at “much lower cost to soil and the environment.” This is controversial. Organic growing utilizes all kinds of substances, and it is not easy to establish that utilizing, say, copper, is more beneficial for than environment than synthetic substances.

Even if true, however, the environmental benefit would depend crucially on the ability to use the same area of land to raise food. If we were compelled to, say, destroy the rain forest to increase acreage for food production, it would be very difficult to make the case that the net benefit of organic production was beneficial to the environment.

One area we find ourselves in sympathy with Professor Nestle is in her critique of the interactions between the organic community and the US government:

The USDA has long been an uncomfortable host forThe National Organic Program. This agency’s job is to support industrial agriculture, and organics are indeed small in comparison.

But organic production is anexplicitcritique of industrial agricultural systems. Organics get higher prices. And their sales are increasing.

No wonder USDA and representatives of industrial systems don’t like organics much and do everything they can to find fault with it.

Sure there are faults to find:

• Weak and inadequately enforced standards
• Endless pressure to add industrial chemicals to the approved list and further weaken the standards
• Expenses that few small farmers can afford
• Inadequate protection from contamination with genetically modified crops
• Suspicions about the equivalency of standards for imported organic foods
• Bad apples who make things difficult for farmers who are doing things right

USDA ought to be doing all it can to work with organic producers to fix these problems. To its credit, USDA recruited undersecretary Kathleen Merrigan to try.

We think most at USDA would dispute her characterization of the agency, saying instead that its responsibility is to promote US agriculture, and since 99% of that agriculture is not organic, it should mostly promote the agriculture we actually have, rather than the agriculture organic advocates might wish we had.

That doesn’t mean that USDA doesn’t want to help organic farmers. As Professor Nestle notes, there is now an “agreement between the U.S. and the E.U. to recognize each other’s organic standards, thereby opening the European market to American organics. USDA reports that the organic industry is delighted with the opportunity for new market possibilities.”

Although Professor Nestle sees a problem in USDA hosting the program, we would say the organic community made a deal they will find difficult to live with in asking the government — any agency of the government — to manage this effort.

Obviously, organic advocates could have gone out and registered a trademark and could have kept organic standards pure and enforcement rigorous.

The minute the government is involved, though, politics is involved. And in politics, the organic community faces a difficult state of affairs. As long as organic is a tiny and insignificant industry, it could probably make its own rules without much interference. After all, who would care enough to fight?

Yet as organic grows, it becomes a more significant business opportunity and then General Mills, Kraft, etc., become more interested. As they become more interested, they also will look to see that the rules established meet their needs.

Now, obviously, there is no upside for them in tarnishing the organic “brand” — after all they want to profit from the brand. Still, over time, if organic becomes a substantial part of the food business, since organic growers are not the most powerful political force in the food industry, we will see the standards and enforcement change in a way that will benefit larger, more politically powerful companies.

This is not a function of USDA misbehaving. It is a function of tying one’s hopes to political forces. Of course, we don’t have to lecture to Professor Nestle on that subject… she is the author of Food Politics: How the Food Industry Influences Nutrition and Health.

According to the Organic Trade Association, organic sales totaled nearly $27 billion in 2010, and constituted 11% of produce sales. Is this “tiny and insignificant”? I don’t think so.

Is the National Organic Program really a pact with the devil?  Organic producers worked long and hard—fully 12 years—to get organic standards codified in 2002.  Was this a mistake?

I am a big fan of the Perishable Pundit, Jim Prevor, whose opinions on the produce industry I think are always worth reading whether I agree with them or not.  I check his site regularly.

I am also a big fan of organics.  I think research shows that organic production methods are kinder to soil, climate, and animals than industrial production methods.

So I was interested to read Perishable Pundit’s interview with Dr. Steve Savage, an agricultural consultant in San Diego.

Q: Your detailed analysis of U.S. organic crops rattles the generally accepted notions about the size and potential growth of the organic market. Based on the latest USDA-NASS data, you make four key points:

• Organic is a very small part of US agriculture.
• Organic is significantly less productive on a per area basis.
• Organic acreage, and to a greater extent, organic production, is skewed to the dry, Western states.
• Farmers are paid higher prices for organic commodities, but when combined with lower productivity, gross income per acre is not always much higher and even sometimes lower.

Dr. Savage backs up these statements with additional data in a slide show from USDA.  You can look up both links and decide for yourself if you agree with his conclusions.

What impresses me about research on organic productivity is that its interpretation can be predicted by who is doing the interpreting.  I’ve seen, and review in my book What to Eat, plenty of research demonstrating that organics are only slightly less productive than industrial agriculture and at much lower cost to soil and the environment.

The USDA has long been an uncomfortable host for the National Organic Program.   This agency’s job is to support industrial agriculture and organics are indeed small in comparison.

But organic production is an explicit critique of industrial agricultural systems.  Organics get higher prices.  And their sales are increasing.

No wonder USDA and representatives of industrial systems don’t like organics much and do everything they can to find fault with it.

Sure there are faults to find:

• Weak and inadequately enforced standards
• Endless pressure to add industrial chemicals to the approved list and further weaken the standards
• Expenses that few small farmers can afford
• Inadequate protection from contamination with genetically modified crops
• Suspicions about the equivalency of standards for imported organic foods
• Bad apples who make things difficult for farmers who are doing things right

USDA ought to be doing all it can to work with organic producers to fix these problems.  To its credit, USDA recruited undersecretary Kathleen Merrigan to try.

She just announced an agreement between the U.S. and the E.U. to recognize each other’s organic standards, thereby opening the European market to American organics.   USDA reports that the organic industry is delighted with the opportunity for new market possibilities.

Experts can argue whether organics are slightly or substantially less productive but they are demonstrably better for soil and the environment.  I think that matters.

Comments are welcome.

Michelle Obama and Tom Vilsack announced new nutrition standards for school meals yesterday, to what seems to be near-universal applause (the potato growers are still miffed, according to the New York Times).

The new standards are best understood in comparison to current standards (see chart).  They call for:

• More fruits and vegetables
• A greater range of vegetables
• A requirement for whole grains
• All milk to be 1% or less
• Only non-fat milk to be permitted to be flavored

This may not sound like much.  But given what it has taken USDA to get to this point, the new standards must be seen as a major step forward.

See, for example, the comparison of an old and new weekly menu (this has not changed since USDA’s original proposal in January last year).

The new one looks so much better.   Now it’s up to schools to make the new standards work, make the foods taste yummy, and get kids to be willing to try new foods.

To review the history: This all started when the USDA asked the Institute of Medicine to design nutrition standards that would:

• Increase the amount and variety of fruits, vegetables, and whole grains
• Set a minimum and maximum level of calories
• Focus more on reducing saturated fat and sodium

The new standards come pretty close to what the IOM recommended (see the earlier chart), with some now-famous exceptions.  The IOM proposed limits on starchy vegetables.  USDA then proposed to limit starchy vegetables to two servings a week.  It also set a minimum for the amount of tomato sauce on pizza that could count toward vegetable servings.

Under pressure from potato growers and suppliers of school pizza, Congress weighed in and overruled the USDA on both counts.

The result: pizza now counts as a vegetable.

To give some idea of the extent of lobbying on all sides of this issue, USDA’s January proposal elicited 132,000 public comments (these are someplace at www.regulations.gov and are addressed in the Federal Register notice).

I asked in a previous post whether this kind of congressional micromanagement made sense (absolutely not, in my view).  I also wrote previously about the intense lobbying efforts to make sure these standards would never be released.

Despite congressional and industry opposition, the standards are out.

Applause is very much in order for Mrs. Obama’s leadership on this issue.

Good work.  Now let’s get busy on the next challenges:

• Set nutrition standards for competitive foods in schools—those sold outside of the lunch program as snacks and meal replacements.
• Teach kids where food comes from
• Teach kids to cook

For the record:

The initial press release: It is headlined “First Lady to Announce New Nutrition Standards for Meals Served in America’s Schools: Public-Private Partnership Aims to Connect More Kids to Nutrition Programs.”  I’m not sure where the Public-Private Partnership comes into this.

USDA’s actual press announcement provides links to the Nutrition Standards home page and other relevant documents.

Additions: Dana Woldrow sends this link to shed some light on the curious business of private-public partnerships.  Here’s one where Goya foods is giving out teaching materials in schools.