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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\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 surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Ractopamine: A Muscle Drug For Pigs Comes Out Of The Shadows",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Green Pie In The Sky? Vertical Farming Is On The Rise In Newark",
"title": "Green Pie In The Sky? Vertical Farming Is On The Rise In Newark",
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"content": "\u003cfigure id=\"attachment_99060\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg\" alt=\"Rendering of future interior growing room at the AeroFarms facility still under construction.\" width=\"800\" height=\"425\" class=\"size-full wp-image-99060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom-400x213.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rendering of future interior growing room at the AeroFarms facility still under construction. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150805_atc_farming_in_newark_is_getting_vertical_.mp3\u003c/p>\n\u003cp>From the outside, the AeroFarms headquarters looks like any other rundown building in downtown Newark, N.J. It used to be a store, and more recently a nightclub. Now it's a test farm.\u003c/p>\n\u003cp>\"My favorite is the mustard green that's called a Ruby Streak, which is this leaf right here,\" says AeroFarms CEO \u003ca href=\"http://aerofarms.com/about/\">David Rosenberg\u003c/a>, sampling some of the company's greens. \"And my second favorite is cress, watercress, which is this guy right here.\"\u003c/p>\n\u003cp>The company's products come in dozens of shades of green and purple. They grow in long, narrow beds stacked seven layers high, more than 30 feet up in the air. They're all under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\u003c/p>\n\u003cfigure id=\"attachment_99054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarms-system-rendering.jpg_custom-5c42f8c871c51a88ac0ecfd5094a2f7d44eca601-e1438825343609.jpe\" alt=\"A diagram showing AeroFarms' patented aeroponic indoor growing technology.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-99054\">\u003cfigcaption class=\"wp-caption-text\">A diagram showing AeroFarms' patented aeroponic indoor growing technology. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The plants are really getting a white-glove lifestyle experience,\" says Rosenberg. \"They have people catering to their every need.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosenberg says AeroFarms can control the light, temperature and nutrition these plants receive. The company plans to apply what it learns here at a new, 70,000-square-foot, $39 million facility location at a former steel mill in Newark, currently under construction. When completed, it could be the largest indoor vertical farm in the world, AeroFarms says.\u003c/p>\n\u003cp>AeroFarms joins a growing list of working vertical farms in \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/20/341623536/urban-farms-build-resilience-in-singapore-s-food-system\">Asia\u003c/a>, Europe and the U.S. The idea was first popularized a decade ago by \u003ca href=\"https://www.linkedin.com/pub/dr-despommier/7/60/233\">Dickson Despommier\u003c/a>, professor emeritus at Columbia University and the author of a book called \u003cem>The Vertical Farm: Feeding the World in the 21st Century\u003c/em>.\u003c/p>\n\u003cp>\"The best reason for doing this, of course, is to supply fresh produce for people who live next to where you farm it,\" says Despommier. \"And the less impact on the land, the better.\"\u003c/p>\n\u003cfigure id=\"attachment_99052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsledgrowing.jpg_custom-c4a39d9a02f4b08bb2064398b04e40ae1e4c578a-e1438825027337.jpe\" alt=\"AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-99052\">\u003cfigcaption class=\"wp-caption-text\">AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Supporters of vertical farming say it uses less energy transporting food to market, while also requiring less water and pesticides than traditional agriculture. But skeptics say there's one glaring problem.\u003c/p>\n\u003cp>\"The fact that plants need sunlight to grow has not changed,\" says \u003ca href=\"http://www.brightfarms.com/s/#!/about_us/our_history\">Ted Caplow\u003c/a>, an entrepreneur and co-founder of the company BrightFarms. BrightFarms is a competitor to AeroFarms in the sense that it's also focused on growing leafy greens indoors. But rather than using LED lights, it's using the natural light of the sun. And Caplow says vertical farmers who use these lights are turning their backs on a free source of energy that plants have been using for millions of years.\u003c/p>\n\u003cp>\"If you wind up using more energy to light the plant than it would've cost to truck them across the country,\" Caplow says, \"then at least from an energy standpoint, you're not coming out ahead.\"\u003c/p>\n\u003cp>Vertical farmers counter that they can get their crops to grow faster than farmers who depend on the sun. They add that LED bulbs are getting more efficient all the time.\u003c/p>\n\u003cp>But vertical farmers still face some other big questions too, like: Can they control pests? And can they afford enough workers to harvest the crops?\u003c/p>\n\u003cp>So far, vertical farms tend to specialize in only a few crops. \"It's always leafy greens,\" says \u003ca href=\"https://landinstitute.org/about-us/staff\">Stan Cox\u003c/a>, a senior scientist at the Land Institute, a nonprofit organization in Kansas devoted to sustainable agriculture. \"The reason is, if you try to grow grains or fruits or vegetables, like beans, tomatoes, potatoes, indoors out of the sunlight, the energy requirements for lighting become impossible.\"\u003c/p>\n\u003cp>It also helps that baby kale and \u003ca href=\"http://www.npr.org/sections/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microgreens\u003c/a> fetch top dollar at high-end grocery stores and restaurants. But AeroFarms' Rosenberg insists his company wants to feed more than just foodies across the Hudson River in New York City.\u003c/p>\n\u003cp>\"We set out to build AeroFarms not to build one farm, not to build a farm for just the rich, but to really change the way we source of food for humanity,\" Rosenberg says.\u003c/p>\n\u003cp>In the meantime, the company is aiming to get its first crops to market this fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A former steel mill in New Jersey is getting a new lease on life as an indoor farm. AeroFarms is betting it can turn a profit growing greens with lights, using far less water than a traditional farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99060\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg\" alt=\"Rendering of future interior growing room at the AeroFarms facility still under construction.\" width=\"800\" height=\"425\" class=\"size-full wp-image-99060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom-400x213.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rendering of future interior growing room at the AeroFarms facility still under construction. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150805_atc_farming_in_newark_is_getting_vertical_.mp3\u003c/p>\n\u003cp>From the outside, the AeroFarms headquarters looks like any other rundown building in downtown Newark, N.J. It used to be a store, and more recently a nightclub. Now it's a test farm.\u003c/p>\n\u003cp>\"My favorite is the mustard green that's called a Ruby Streak, which is this leaf right here,\" says AeroFarms CEO \u003ca href=\"http://aerofarms.com/about/\">David Rosenberg\u003c/a>, sampling some of the company's greens. \"And my second favorite is cress, watercress, which is this guy right here.\"\u003c/p>\n\u003cp>The company's products come in dozens of shades of green and purple. They grow in long, narrow beds stacked seven layers high, more than 30 feet up in the air. They're all under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\u003c/p>\n\u003cfigure id=\"attachment_99054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarms-system-rendering.jpg_custom-5c42f8c871c51a88ac0ecfd5094a2f7d44eca601-e1438825343609.jpe\" alt=\"A diagram showing AeroFarms' patented aeroponic indoor growing technology.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-99054\">\u003cfigcaption class=\"wp-caption-text\">A diagram showing AeroFarms' patented aeroponic indoor growing technology. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The plants are really getting a white-glove lifestyle experience,\" says Rosenberg. \"They have people catering to their every need.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosenberg says AeroFarms can control the light, temperature and nutrition these plants receive. The company plans to apply what it learns here at a new, 70,000-square-foot, $39 million facility location at a former steel mill in Newark, currently under construction. When completed, it could be the largest indoor vertical farm in the world, AeroFarms says.\u003c/p>\n\u003cp>AeroFarms joins a growing list of working vertical farms in \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/20/341623536/urban-farms-build-resilience-in-singapore-s-food-system\">Asia\u003c/a>, Europe and the U.S. The idea was first popularized a decade ago by \u003ca href=\"https://www.linkedin.com/pub/dr-despommier/7/60/233\">Dickson Despommier\u003c/a>, professor emeritus at Columbia University and the author of a book called \u003cem>The Vertical Farm: Feeding the World in the 21st Century\u003c/em>.\u003c/p>\n\u003cp>\"The best reason for doing this, of course, is to supply fresh produce for people who live next to where you farm it,\" says Despommier. \"And the less impact on the land, the better.\"\u003c/p>\n\u003cfigure id=\"attachment_99052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsledgrowing.jpg_custom-c4a39d9a02f4b08bb2064398b04e40ae1e4c578a-e1438825027337.jpe\" alt=\"AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-99052\">\u003cfigcaption class=\"wp-caption-text\">AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Supporters of vertical farming say it uses less energy transporting food to market, while also requiring less water and pesticides than traditional agriculture. But skeptics say there's one glaring problem.\u003c/p>\n\u003cp>\"The fact that plants need sunlight to grow has not changed,\" says \u003ca href=\"http://www.brightfarms.com/s/#!/about_us/our_history\">Ted Caplow\u003c/a>, an entrepreneur and co-founder of the company BrightFarms. BrightFarms is a competitor to AeroFarms in the sense that it's also focused on growing leafy greens indoors. But rather than using LED lights, it's using the natural light of the sun. And Caplow says vertical farmers who use these lights are turning their backs on a free source of energy that plants have been using for millions of years.\u003c/p>\n\u003cp>\"If you wind up using more energy to light the plant than it would've cost to truck them across the country,\" Caplow says, \"then at least from an energy standpoint, you're not coming out ahead.\"\u003c/p>\n\u003cp>Vertical farmers counter that they can get their crops to grow faster than farmers who depend on the sun. They add that LED bulbs are getting more efficient all the time.\u003c/p>\n\u003cp>But vertical farmers still face some other big questions too, like: Can they control pests? And can they afford enough workers to harvest the crops?\u003c/p>\n\u003cp>So far, vertical farms tend to specialize in only a few crops. \"It's always leafy greens,\" says \u003ca href=\"https://landinstitute.org/about-us/staff\">Stan Cox\u003c/a>, a senior scientist at the Land Institute, a nonprofit organization in Kansas devoted to sustainable agriculture. \"The reason is, if you try to grow grains or fruits or vegetables, like beans, tomatoes, potatoes, indoors out of the sunlight, the energy requirements for lighting become impossible.\"\u003c/p>\n\u003cp>It also helps that baby kale and \u003ca href=\"http://www.npr.org/sections/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microgreens\u003c/a> fetch top dollar at high-end grocery stores and restaurants. But AeroFarms' Rosenberg insists his company wants to feed more than just foodies across the Hudson River in New York City.\u003c/p>\n\u003cp>\"We set out to build AeroFarms not to build one farm, not to build a farm for just the rich, but to really change the way we source of food for humanity,\" Rosenberg says.\u003c/p>\n\u003cp>In the meantime, the company is aiming to get its first crops to market this fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"title": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A judge ruled Monday that an Idaho law criminalizing undercover investigations of farms is unconstitutional. Seven other states have similar laws, but legal experts say they may not stand much longer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Bay Area Bites Guide to 10 Farmers Markets in the North Bay",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98488,98487,98486,98485,98489,98490\"]\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98343,98349,98344,98345,98346,98347,98348\"]\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98503,98493,98492,98494,98495,98496,98497,98498,98499,98500,98501,98502\"]\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98504,98506,98507,98509,98508,98505\"]\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98546,98544,98547,98545,98543,98542\"]\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98552,98551,98549,98550\"]\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"98519,98529,98527,98528,98526,98523,98524,98520,98525,98521,98522\"]\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98530,98535,98533,98534,98531,98532,98537,98536,98538,98540\"]\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98553,98556,98554,98555,98558,98560,98561,98562\"]\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98512,98513,98511,98514,98517,98516,98515,98518\"]\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://napafarmersmarket.org/\" target=\"_blank\">Napa Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot across from the Oxbow Public Market [\u003ca href=\"http://goo.gl/RD84tE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n610 1st St\u003cbr>\nNapa, CA 94559\u003cbr>\nHours: Tuesdays and Saturdays, 8 a.m.-12:30 p.m. April 15-Nov. 21\u003cbr>\nNumber of vendors: Over 100, with about 60-70 on Saturdays\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NapaFarmersMarket\" target=\"_blank\">Napa Farmers Markets\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/napafarmersmkt/\" target=\"_blank\">napafarmersmkt\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://napafarmersmarket.org/\" target=\"_blank\">Napa Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot across from the Oxbow Public Market [\u003ca href=\"http://goo.gl/RD84tE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n610 1st St\u003cbr>\nNapa, CA 94559\u003cbr>\nHours: Tuesdays and Saturdays, 8 a.m.-12:30 p.m. April 15-Nov. 21\u003cbr>\nNumber of vendors: Over 100, with about 60-70 on Saturdays\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NapaFarmersMarket\" target=\"_blank\">Napa Farmers Markets\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/napafarmersmkt/\" target=\"_blank\">napafarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"title": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "How Buying Smaller Fruit Could Save California’s Drought-Stricken Family Farms",
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"content": "\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"title": "Local Food Is Still A Niche. Can It Grow Beyond That?",
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"content": "\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\"Local\" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
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"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
"title": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Organic Farmers Call Foul On Whole Foods' Produce Rating System",
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"content": "\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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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"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": "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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"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": "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.",
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"possible": {
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"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.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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