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"content": "\u003cfigure id=\"attachment_82704\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ebt-d54ca6986ebae6cf55d7ecbae321d1370eb8f60d.jpg\" alt=\"A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman and her daughter shop at a Greenmarket in New York City using Electronic Benefits Transfer, or food stamps. Government data show that fewer people were receiving the benefits in February 2014 than at the peak in December 2012. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140529_atc_the_number_of_people_on_food_stamps_is_dropping.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/29/317060656/economic-upswing-has-fewer-americans-receiving-food-stamps\">The Salt at NPR Food\u003c/a> (5/29/14)\u003c/p>\n\u003cp>Critics of the food stamp program have been alarmed in recent years by its rapid growth. Last year, about 1 in 7 people in the U.S. received food stamps, or SNAP benefits, as they're called. That's almost 48 million people, a record high.\u003c/p>\n\u003cp>But the numbers \u003ca href=\"http://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">have started\u003c/a> to drop. In February, the last month for which figures were available, 1.6 million fewer people received food stamps than at the peak in December 2012, according to the U.S. Department of Agriculture, which runs the program.\u003c/p>\n\u003cp>\"It's really showing that the program is doing what it's designed to do,\" says \u003ca href=\"http://centeronbudget.org/experts/index.cfm?fa=view&id=36\">Dorothy Rosenbaum\u003c/a>, a senior fellow at the Center on Budget and Policy Priorities, a left-leaning think tank. \"It expanded when the economy was weak and when unemployment was on the rise. And now, as the economy is improving, it's starting to decline.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says that's just what her group and others predicted would happen as the economy improved. They expected there would be some delay as the benefits of the recovery began to be felt by more low-income Americans.\u003c/p>\n\u003cp>Rosenbaum says the trend is strong. Caseloads are falling in 47 states, and she anticipates that will continue as more and more people find work, and better-paying jobs.\u003c/p>\n\u003cp>\"I was able to find a new job, where I was making more money with a few more hours,\" says Katje Hopkins, of Portland, Ore. She, her husband and their infant son started receiving food stamps last year after her hours at a luxury car dealership were cut to only eight a week.\u003c/p>\n\u003cp>Hopkins says they recently stopped getting SNAP benefits because their economic situation had improved. Not only did she get a better job, her husband got a raise at the hardware store where he's assistant manager.\u003c/p>\n\u003cp>Still, Hopkins says the $150 a month in food stamps was a big help when they needed it.\u003c/p>\n\u003cp>\"It took care of about two weeks' worth of groceries out of the month,\" she says. \"And we were eating a lot at the time. I was nursing my son, and so my appetite had skyrocketed. ... So it really helped us get through that rough spot.\"\u003c/p>\n\u003cp>But Hopkins also noticed in November that her benefits dropped by about $30 a month. On Nov. 1, all food stamp recipients \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">had their benefits cut\u003c/a> when Congress failed to extend an increase approved at the height of the recession.\u003c/p>\n\u003cp>And that change — along with declining enrollment — is making a big dent in the bottom line. The food stamp program is now costing taxpayers about half a billion dollars less a month than it did last year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cato.org/people/michael-tanner\">Michael Tanner\u003c/a> of the libertarian CATO Institute thinks that's good, but not great, news.\u003c/p>\n\u003cp>\"I think we shouldn't get too excited over short-term trends, up or down. What we need to do is look at the long-term projections,\" he says.\u003c/p>\n\u003cp>Tanner notes that the nonpartisan Congressional Budget Office \u003ca href=\"http://www.cbo.gov/sites/default/files/cbofiles/attachments/44211-2014-04-SNAP.pdf\">predicts\u003c/a> that food stamp spending will still be high — about $71 billion a year — a decade from now.\u003c/p>\n\u003cp>\"We expected some decline. We're seeing that,\" says Tanner. \"The problem is we don't go back to pre-recession levels.\"\u003c/p>\n\u003cp>He and many Republicans complain that the program has grown out of control, in part because states waived work requirements for recipients during the recession. There's also been an aggressive effort by the government to sign up everyone who's eligible for help.\u003c/p>\n\u003cp>Still, Rosenbaum says only 79 percent of those eligible for food stamps receive them. She thinks there's another reason enrollment is down. As monthly benefits drop, some people might decide it's not worth the trouble applying. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Drought Isn't Making Food Cost More. Here's Why",
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"content": "\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140523_atc_californias_drought_isnt_making_food_cost_more_heres_why.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces most of America's vegetables and nuts. Yet there's little sign the drought there is creating food shortages in the U.S., because farmers are rationing water and draining aquifers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit",
"title": "Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.",
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"description": "Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Lexicon of Sustainability: Land Trust",
"title": "The Lexicon of Sustainability: Land Trust",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"excerpt": "With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Double Trouble for Coffee: Drought and Disease Send Prices Up",
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"content": "\u003cfigure id=\"attachment_82378\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-1_wide-ad8637b94b7112eed8796278b9e1b45e7a68a5c5.jpg\" alt=\"A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fully formed coffee berry, left, is shown next to a damaged coffee berry due to drought, at a coffee farm in Santo Antonio do Jardim, Brazil on Feb. 6. Photo: Paulo Whitaker/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140521_me_double_trouble_for_coffee_drought_and_disease_send_prices_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314237064/double-trouble-for-coffee-drought-and-disease-send-prices-up\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>If you're drinking a cup of coffee right now, treasure it. The global supply of coffee beans may soon shrink because of problems in coffee-growing areas of Brazil and Central America.\u003c/p>\n\u003cp>With supply threatened and demand strong, prices are \u003ca href=\"http://www.bloomberg.com/news/2014-04-22/coffee-surges-to-highest-in-26-months-on-global-supply-outlook.html\">taking flight\u003c/a>. Wholesale coffee prices are up more than 60 percent since January — from $1.25 per pound of bulk \u003cem>Coffea arabica\u003c/em> beans to $1.85 this week.\u003c/p>\n\u003cp>The biggest market-moving \u003ca href=\"http://www.worldcoffeepress.com/5544/volcafes-predictions-spike-coffee-prices-upwards/\">force\u003c/a> is a drought in Brazil, the world's biggest coffee producer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.greenmountaincoffee.com/CSTM_Bio_lindsey.aspx\">Lindsey Bolger\u003c/a>, vice president of coffee sourcing for \u003ca href=\"https://www.greenmountaincoffee.com/\">Green Mountain Coffee Roasters\u003c/a>, says the damage left behind by the drought is not always obvious.\u003c/p>\n\u003cp>\"If you were to do a drive-by in some of the leading regions in Brazil, you would see what appears to be healthy-looking fruit, and a lot of it,\" she says. But when people cut that fruit open, they're discovering beans that aren't fully formed. Many are twisted and folded in on themselves. They're calling them \"origami beans.\"\u003c/p>\n\u003cfigure id=\"attachment_82379\" class=\"wp-caption aligncenter\" style=\"max-width: 1768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/coffee-drought-2_wide-60fa1e1821ba8ebf5a4d8fcebd91a0ee74b8c3a1.jpg\" alt=\"Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\" width=\"1768\" height=\"995\" class=\"size-full wp-image-82379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worker Rigoberto Umul turns up leaves on a coffee bush at a farm near San Pedro Yepocapa, Guatemala, to show the leaf rust that is decimating Central American coffee crops, on May 20, 2013. Photo: Tim Johnson/MCT/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Making matters worse is the continuing scourge of leaf rust, a disease that's been attacking coffee trees across Central America and Peru, cutting into production in those regions, too.\u003c/p>\n\u003cp>In January, coffee traders suddenly took notice. After two years of steadily declining prices for coffee, a bidding war erupted and prices shot up.\u003c/p>\n\u003cp>Eventually, this will make coffee more expensive at the supermarket and your local espresso bar — but the impact may be muted. For one thing, most large coffee roasters manage to keep their costs under control by buying coffee well in advance. In addition, raw beans are only a small part of the cost of that latte.\u003c/p>\n\u003cp>Some coffee traders expect prices to go even higher — perhaps even to $3 a pound. They're waiting to see just how much coffee Brazil will produce this year, and whether the trees have been so badly damaged that next year's harvest also will be compromised. This will become clearer when the main harvest gets underway next month.\u003c/p>\n\u003cp>Meanwhile, the U.S. Agency for International Development \u003ca href=\"http://www.feedthefuture.gov/article/usaid-texas-am-invest-5-million-combat-coffee-rust-crisis\">announced\u003c/a> this week that it will put an additional $5 million into an effort to breed and distribute new genetic lines of coffee trees that can withstand leaf rust disease. The effort is being coordinated by \u003ca href=\"http://worldcoffeeresearch.org/\">World Coffee Research\u003c/a>, a non-profit consortium set up by the coffee industry, based at Texas A&M University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With Cartels on the Run, Mexican Lime Farmers Keep More of the Green",
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"content": "\u003cfigure id=\"attachment_82316\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\" alt=\"Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140519_atc_with_cartel_on_the_run_mexican_lime_farmers_see_green.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100701/carrie-kahn\" target=\"_blank\">Carrie Kahn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>If the prices of a margarita or guacamole have been too high for you lately, blame it on a key ingredient of the Mexican treats — the lime. Prices for limes, imported almost exclusively from Mexico, hit record highs this year, and demand remains high. But now the price is dropping and farmers couldn't be happier.\u003c/p>\n\u003cp>You can see it firsthand at the outdoor wholesale lime market in Apatzingan, Michoacan. Dozens of buyers stand in the dirt parking lot waiting for beat-up pickup trucks to roll in. The men rush to the backs of the trucks, filled high with crates of limes. Here the round fruit is known as green gold.\u003c/p>\n\u003cp>Lime buyer Geraldo Fernandez scrambles up the back of the crates and peers over the top. \"The trucks barely stop and the limes are sold ... they're selling like hotcakes,\" he says in Spanish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Mexico's other lime-producing states were hit hard by bad weather and a fungal outbreak earlier this year, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/26/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">reported\u003c/a>, the orchards in Michoacan have been flourishing, netting record profits for the state's farmers.\u003c/p>\n\u003cp>But with every boom comes the bust. And prices are falling fast.\u003c/p>\n\u003cp>Better weather and a bountiful spring crop in the state of Veracruz have supplies back to normal.\u003c/p>\n\u003cp>Fernandez thumbs through another box of limes. He tells the driver he'll give him 80 pesos — about six bucks for the whole 40-pound box. He says just a month or two ago he was paying these guys as much as $35 a box.\u003c/p>\n\u003cp>Prices in the U.S. are dropping, too. Last week the U.S. Department of Agriculture said consumers paid on average \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">30 cents\u003c/a> a lime, compared with 90 a few months ago.\u003c/p>\n\u003cp>Michoacan farmers aren't complaining about the precipitous price drop, though; most are still enjoying their record profits. But the biggest boon to them is that for the first time in a decade, many say they are no longer at the mercy of Mexico's ruthless drug cartels.\u003c/p>\n\u003cfigure id=\"attachment_82317\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\" alt=\"Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For more than 10 years, every part of the lime business was controlled by one drug gang or another. The last few seasons have been controlled by the Knights Templar cartel, says buyer and farm manager Efrain Hernandez Vazquez.\u003c/p>\n\u003cp>\"You'd make the money and they would take it, they charged so-called taxes, quotas on everything,\" says Hernandez. The drug gang told farmers where and when they could sell their crops and — most important — at what price. He estimates he paid about $2,000 a week, or 10 percent of his sales, to the Knights Templar.\u003c/p>\n\u003cp>But since a federal police crackdown in the state and the emergence of civilian militias, the cartel has been on the run. Several top leaders have been either killed or arrested, and \u003ca href=\"http://news.yahoo.com/mexico-ruling-party-official-arrested-suspicion-gang-links-220002640.html\">three mayors\u003c/a> and a former governor of Michoacan have been arrested on charges of colluding with organized crime.\u003c/p>\n\u003cp>Hernandez says now, it's just pure happiness.\u003c/p>\n\u003cp>At his farm, about 20 minutes outside Apatzingan, a worker is plowing the fields. Hernandez says he just bought 30 more acres with his profits and will plant Persian limes here — the fat, seedless ones most favored by U.S. consumers.\u003c/p>\n\u003cp>Hernandez walks over to a line of lush lime trees teeming with Persian limes. He tells me to take in a deep breath and smell the sweetness. They are the best, he says, and jokes, \"and they smell like green dollars, don't they?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Thanks to a big spring crop in Veracruz and police crackdowns on drug cartels, high prices for Mexican limes are falling earthward, just in time for summer cocktails. Mexican farmers are celebrating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82316\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-1_wide-262506e6f4a0845ef3f9d572fa98cf6205a63139.jpg\" alt=\"Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\" width=\"1800\" height=\"1011\" class=\"size-full wp-image-82316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers sort through key limes at a packaging house in Apatzingan, Michoacan. More than 90 percent of limes imported into the U.S. come from Mexico. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100701/carrie-kahn\" target=\"_blank\">Carrie Kahn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/19/313020751/with-cartel-on-the-run-mexican-lime-farmers-keep-more-of-the-green\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>If the prices of a margarita or guacamole have been too high for you lately, blame it on a key ingredient of the Mexican treats — the lime. Prices for limes, imported almost exclusively from Mexico, hit record highs this year, and demand remains high. But now the price is dropping and farmers couldn't be happier.\u003c/p>\n\u003cp>You can see it firsthand at the outdoor wholesale lime market in Apatzingan, Michoacan. Dozens of buyers stand in the dirt parking lot waiting for beat-up pickup trucks to roll in. The men rush to the backs of the trucks, filled high with crates of limes. Here the round fruit is known as green gold.\u003c/p>\n\u003cp>Lime buyer Geraldo Fernandez scrambles up the back of the crates and peers over the top. \"The trucks barely stop and the limes are sold ... they're selling like hotcakes,\" he says in Spanish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Mexico's other lime-producing states were hit hard by bad weather and a fungal outbreak earlier this year, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/26/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">reported\u003c/a>, the orchards in Michoacan have been flourishing, netting record profits for the state's farmers.\u003c/p>\n\u003cp>But with every boom comes the bust. And prices are falling fast.\u003c/p>\n\u003cp>Better weather and a bountiful spring crop in the state of Veracruz have supplies back to normal.\u003c/p>\n\u003cp>Fernandez thumbs through another box of limes. He tells the driver he'll give him 80 pesos — about six bucks for the whole 40-pound box. He says just a month or two ago he was paying these guys as much as $35 a box.\u003c/p>\n\u003cp>Prices in the U.S. are dropping, too. Last week the U.S. Department of Agriculture said consumers paid on average \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">30 cents\u003c/a> a lime, compared with 90 a few months ago.\u003c/p>\n\u003cp>Michoacan farmers aren't complaining about the precipitous price drop, though; most are still enjoying their record profits. But the biggest boon to them is that for the first time in a decade, many say they are no longer at the mercy of Mexico's ruthless drug cartels.\u003c/p>\n\u003cfigure id=\"attachment_82317\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mexico-limes-2-ddeabe6d077ec156356c533bf75d3f74e0811a68.jpg\" alt=\"Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Efrain Hernandez Vazquez's profits this year will allow him to purchase 30 more acres and expand his lime operation. Photo: Carrie Kahn/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For more than 10 years, every part of the lime business was controlled by one drug gang or another. The last few seasons have been controlled by the Knights Templar cartel, says buyer and farm manager Efrain Hernandez Vazquez.\u003c/p>\n\u003cp>\"You'd make the money and they would take it, they charged so-called taxes, quotas on everything,\" says Hernandez. The drug gang told farmers where and when they could sell their crops and — most important — at what price. He estimates he paid about $2,000 a week, or 10 percent of his sales, to the Knights Templar.\u003c/p>\n\u003cp>But since a federal police crackdown in the state and the emergence of civilian militias, the cartel has been on the run. Several top leaders have been either killed or arrested, and \u003ca href=\"http://news.yahoo.com/mexico-ruling-party-official-arrested-suspicion-gang-links-220002640.html\">three mayors\u003c/a> and a former governor of Michoacan have been arrested on charges of colluding with organized crime.\u003c/p>\n\u003cp>Hernandez says now, it's just pure happiness.\u003c/p>\n\u003cp>At his farm, about 20 minutes outside Apatzingan, a worker is plowing the fields. Hernandez says he just bought 30 more acres with his profits and will plant Persian limes here — the fat, seedless ones most favored by U.S. consumers.\u003c/p>\n\u003cp>Hernandez walks over to a line of lush lime trees teeming with Persian limes. He tells me to take in a deep breath and smell the sweetness. They are the best, he says, and jokes, \"and they smell like green dollars, don't they?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Farmers Finagle A Fig For All Seasons",
"title": "California Farmers Finagle A Fig For All Seasons",
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"content": "\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Wal-Mart Really Make Organic Food Cheap For Everyone?",
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"content": "\u003cfigure id=\"attachment_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
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"content": "\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FAT26-WWffs]\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FAT26-WWffs'\n title='//www.youtube.com/embed/FAT26-WWffs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_79507\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap823905112805_wide-add3bdaadda52a755b5af36d6b34ae4a0eb39670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap823905112805_wide-add3bdaadda52a755b5af36d6b34ae4a0eb39670.jpg\" alt=\"A worker unloads a truck full of Mexican limes at a citrus packing plant in La Ruana, in the state of Michoacan, Mexico. Photo: Dario Lopez-Mills/AP\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker unloads a truck full of Mexican limes at a citrus packing plant in La Ruana, in the state of Michoacan, Mexico. Photo: Dario Lopez-Mills/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294413761/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140326_me_in_mexico_and_us_lime_lovers_feel_squeezed_by_high_prices.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100701/carrie-kahn\">Carrie Kahn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294413761/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">The Salt at NPR Food\u003c/a> (3/26/14)\u003c/p>\n\u003cp>Has the price of your margarita cocktail shot up? Guacamole more expensive? Blame it on limes.\u003c/p>\n\u003cp>About 98 percent of limes consumed in the U.S. come from Mexico. But our neighbors to the south are feeling seriously squeezed by a shortage of the beloved citrus fruit.\u003c/p>\n\u003cp>At a Mexico City outdoor market, vendor Alberto Reyes Stanislao tries to entice passersby to buy his limes with sweet talk and coaxing. But with limes going for 50 pesos a kilo — about $1.75 a pound, or three times the normal price — his sales have plummeted 50 percent. And he says he's getting an earful from customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They say I'm selling green gold. One customer told me that instead of eating the limes, she was going to wear them as a necklace,\" says Reyes.\u003c/p>\n\u003cp>In the U.S., grocery stores are now charging an average of 53 cents for a single lime, compared to 21 cents per fruit at this time last year, according to the \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">latest data\u003c/a> from the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A combination of factors has affected Mexican production. Heavy rains late last year in the states of Michoacan, Guerrero and Veracruz hurt the crop. And in Colima, a big lime-producing state, a bacterium is infecting trees.\u003c/p>\n\u003cp>With supply tight at home, exports across the border are getting more and more expensive.\u003c/p>\n\u003cp>\"This year, we are in unchartered waters with limes, says Raul Millan of New Jersey-based \u003ca href=\"http://www.visionimportgroup.com/\">Vision Import Group\u003c/a>. \"I've never seen limes at these prices.\"\u003c/p>\n\u003cp>Millan says he can still recall a time when a 40-pound box of the so-called Mexican Persian variety went for as little as $4. This week, he paid 25 times that much.\u003c/p>\n\u003cp>\"I'm surprised that demand is still there, even at $100 a box,\" he says.\u003c/p>\n\u003cp>With prices that high, Millan says organized crime thieves in Mexico are stealing truckloads of limes. He says his producers in Veracruz have had to hire armed security guards for the trip to the border.\u003c/p>\n\u003cp>In Mexico, authorities say lime production should pick up in the coming months, as yields go up with the arrival of spring, and prices will hopefully fall back down.\u003c/p>\n\u003cp>That's good news to Ruben Jacobo, who's grilling up rib eye, \u003cem>carne asada\u003c/em> and chicken at his street taco stand. He says a taco without a squeeze of lime on it is just not a taco. And the high prices are cutting into his already small profit margin.\u003c/p>\n\u003cp>\"Unfortunately,\" Jacobo tells me, \"it seems the more expensive something is, the more people want it.\"\u003c/p>\n\u003cp>Last week, he caught a woman emptying his complimentary plate of lime wedges straight into her bag. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "It's enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.",
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"description": "It's enough to leave you crying in your margarita: Lime prices are so high these days that in Mexico, organized gangs have even started stealing the fruit. Prices are no better stateside.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79507\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap823905112805_wide-add3bdaadda52a755b5af36d6b34ae4a0eb39670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap823905112805_wide-add3bdaadda52a755b5af36d6b34ae4a0eb39670.jpg\" alt=\"A worker unloads a truck full of Mexican limes at a citrus packing plant in La Ruana, in the state of Michoacan, Mexico. Photo: Dario Lopez-Mills/AP\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker unloads a truck full of Mexican limes at a citrus packing plant in La Ruana, in the state of Michoacan, Mexico. Photo: Dario Lopez-Mills/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294413761/in-mexico-and-u-s-lime-lovers-feel-squeezed-by-high-prices\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They say I'm selling green gold. One customer told me that instead of eating the limes, she was going to wear them as a necklace,\" says Reyes.\u003c/p>\n\u003cp>In the U.S., grocery stores are now charging an average of 53 cents for a single lime, compared to 21 cents per fruit at this time last year, according to the \u003ca href=\"http://www.ams.usda.gov/mnreports/fvwretail.pdf\">latest data\u003c/a> from the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A combination of factors has affected Mexican production. Heavy rains late last year in the states of Michoacan, Guerrero and Veracruz hurt the crop. And in Colima, a big lime-producing state, a bacterium is infecting trees.\u003c/p>\n\u003cp>With supply tight at home, exports across the border are getting more and more expensive.\u003c/p>\n\u003cp>\"This year, we are in unchartered waters with limes, says Raul Millan of New Jersey-based \u003ca href=\"http://www.visionimportgroup.com/\">Vision Import Group\u003c/a>. \"I've never seen limes at these prices.\"\u003c/p>\n\u003cp>Millan says he can still recall a time when a 40-pound box of the so-called Mexican Persian variety went for as little as $4. This week, he paid 25 times that much.\u003c/p>\n\u003cp>\"I'm surprised that demand is still there, even at $100 a box,\" he says.\u003c/p>\n\u003cp>With prices that high, Millan says organized crime thieves in Mexico are stealing truckloads of limes. He says his producers in Veracruz have had to hire armed security guards for the trip to the border.\u003c/p>\n\u003cp>In Mexico, authorities say lime production should pick up in the coming months, as yields go up with the arrival of spring, and prices will hopefully fall back down.\u003c/p>\n\u003cp>That's good news to Ruben Jacobo, who's grilling up rib eye, \u003cem>carne asada\u003c/em> and chicken at his street taco stand. He says a taco without a squeeze of lime on it is just not a taco. And the high prices are cutting into his already small profit margin.\u003c/p>\n\u003cp>\"Unfortunately,\" Jacobo tells me, \"it seems the more expensive something is, the more people want it.\"\u003c/p>\n\u003cp>Last week, he caught a woman emptying his complimentary plate of lime wedges straight into her bag. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
"title": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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