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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \u003c/em> \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/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \u003c/em> \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": "California Matters: Mark Bittman's Online Video Series Premieres with 'Take a Walk on the Wild (Edibles) Side'",
"title": "California Matters: Mark Bittman's Online Video Series Premieres with 'Take a Walk on the Wild (Edibles) Side'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=4n1PvH4B1Vo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\n\u003cp>https://youtu.be/F8BLU3iaLgM\u003c/p>\n\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n",
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"excerpt": "Find out what’s in store as New York Times food columnist Mark Bittman hits the road in California for his new online series. Watch the first episode about foraging in the East Bay: \u003cem>Take a Walk on the Wild (Edibles) Side\u003c/em>. \r\n\r\n",
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"description": "Find out what’s in store as New York Times food columnist Mark Bittman hits the road in California for his new online series. Watch the first episode about foraging in the East Bay: Take a Walk on the Wild (Edibles) Side. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/F8BLU3iaLgM'\n title='//www.youtube.com/embed/F8BLU3iaLgM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drought May Cost California's Farmers Almost $3 Billion In 2015",
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"content": "\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Just Eat It' Demonstrates a Widespread System of Food Waste",
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"content": "\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\n\u003cp>https://youtu.be/zkASAZGIuu0\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/zkASAZGIuu0'\n title='//www.youtube.com/embed/zkASAZGIuu0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Something's Spawning On Appalachia's Forest Farms",
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"content": "\u003cp>Many farmers in Appalachia are cultivating food not in big open fields but deep in the forest — where ramps, hazelnuts and maple trees for syrup thrive.\u003c/p>\n\u003cp>But some would like to see the region producing even more forest-grown products — in particular, mushrooms — to meet growing demand at specialty food stores and restaurants that serve local ingredients.\u003c/p>\n\u003cp>The catch? Cultivating mushrooms is labor-intensive, and if you want to sell them to the public, you'll need to show proof that they're edible and safe.\u003c/p>\n\u003cp>A handful of people in Appalachia have been growing shiitake mushrooms for decades.\u003c/p>\n\u003cp>Just outside the town of Milton, W.Va., Bob Maslowski owns a 140-acre forest where he grows and collects 21 different edible types of mushrooms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maslowski and his wife Susan have what is called a forest farm. Aside from mushrooms, they also harvest elderberries, raspberries, and wild onions called ramps from their forest.\u003c/p>\n\u003cp>This doesn't look like a traditional farm with rows of crops. This is full of tall shadows from the trees, with birds chirping above our heads. It's quite idyllic, and not a tractor in sight.\u003c/p>\n\u003cp>But sometimes you might hear the sound of Maslowski drilling holes into oak logs, on the edge of the forest. He uses the logs to grow shiitake mushrooms.\u003c/p>\n\u003cp>Maslowski orders shiitake spawn from Wisconsin. The plugs look like little erasers from a pencil, and inside each one are tiny dormant mushrooms.\u003c/p>\n\u003cp>He then sticks these plugs into an oak log from his forest. He says the logs last between four to six years and give him several spawns of shiitake each year.\u003c/p>\n\u003cp>Maslowski has been growing shiitake mushrooms for about two decades. This is all mostly a hobby for him and his wife, Susan.\u003c/p>\n\u003cp>\"Basically, when we have a really good spawn run, we'll take 9-10 bags to the farmers market,\" he says. They sell the three-ounce bags for about $3 each.\u003c/p>\n\u003cp>The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. They share their latest inspirations at dinner parties and potluck gatherings with friends who also grow and cook local shiitakes.\u003c/p>\n\u003cfigure id=\"attachment_96482\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-96482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg\" alt=\"The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup.\" width=\"960\" height=\"636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-800x530.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup. \u003ccite>(Courtesy of Susan Maslowski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from a few customers at the farmers' market, and friends who also grow shiitakes, Maslowski says he doesn't meet many people who've tried specialty mushrooms – except for those who know and love morels.\u003c/p>\n\u003cp>\"Appalachians really love the morels. And they'll pick them just deep fry them.\" In Kentucky, he says, that dish is called Dry Land Fish.\u003c/p>\n\u003cp>But Maslowski says he isn't supposed to sell wild mushrooms at farmers markets because to the Health Department can't inspect them to make sure they are safe for human consumption.\u003c/p>\n\u003cp>He's allowed to sell cultivated shiitake and oyster mushrooms is because they are grown from spores. At the farmers' market, he has to show proof that he bought the spores — and that his mushrooms didn't grow wild in the forest.\u003c/p>\n\u003cp>Maslowski collects morels on his own land along with other wild mushrooms, like chanterelles. But he doesn't sell those. They're too precious. He only collects enough for him and his wife to eat.\u003c/p>\n\u003cp>His hope is to encourage more farmers to start growing shiitakes because he'd like to see the community of mushroom farmers continue to grow in West Virginia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wvstateu.edu/Land-Grant/Administration-Staff.aspx\">Brad Cochran\u003c/a> is an extension agent with West Virginia State University who's working to encourage more farmers to grow shiitake mushrooms, which he says could be perfect for West Virginians who are looking to make a bit of extra cash.\u003c/p>\n\u003cp>\"There is a lot of demand, especially here in the Charleston-Huntington metro area, because there are so many up and coming restaurants and really cool chefs around town that are just dying to get a hold of some good locally grown mushrooms,\" Cochran says.\u003c/p>\n\u003cp>Cochran says there are more and more studies being done that show the health benefits for eating mushrooms.\u003c/p>\n\u003cp>His favorite recipe is the most basic: sautéed mushrooms in some butter with a little garlic.\u003c/p>\n\u003cp>He'll use shiitakes from the grocery store, if he has to. But he says the dish is really the best when the mushrooms come from a local forest, or even his own back yard log.\u003c/p>\n\u003cp>\u003cem>A version of this story was first published by West Virginia Public Broadcasting's show, \u003ca href=\"http://wvpublic.org/programs/inside-appalachia\">Inside Appalachia\u003c/a>, as part of a new food segment called \u003ca href=\"http://wvpublic.org/term/appetite-appalachia\">Appetite Appalachia\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Agriculture experts say the forests of West Virginia are perfect for cultivating mushrooms. They're urging more people to farm shiitakes to meet demand at specialty food stores and restaurants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many farmers in Appalachia are cultivating food not in big open fields but deep in the forest — where ramps, hazelnuts and maple trees for syrup thrive.\u003c/p>\n\u003cp>But some would like to see the region producing even more forest-grown products — in particular, mushrooms — to meet growing demand at specialty food stores and restaurants that serve local ingredients.\u003c/p>\n\u003cp>The catch? Cultivating mushrooms is labor-intensive, and if you want to sell them to the public, you'll need to show proof that they're edible and safe.\u003c/p>\n\u003cp>A handful of people in Appalachia have been growing shiitake mushrooms for decades.\u003c/p>\n\u003cp>Just outside the town of Milton, W.Va., Bob Maslowski owns a 140-acre forest where he grows and collects 21 different edible types of mushrooms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maslowski and his wife Susan have what is called a forest farm. Aside from mushrooms, they also harvest elderberries, raspberries, and wild onions called ramps from their forest.\u003c/p>\n\u003cp>This doesn't look like a traditional farm with rows of crops. This is full of tall shadows from the trees, with birds chirping above our heads. It's quite idyllic, and not a tractor in sight.\u003c/p>\n\u003cp>But sometimes you might hear the sound of Maslowski drilling holes into oak logs, on the edge of the forest. He uses the logs to grow shiitake mushrooms.\u003c/p>\n\u003cp>Maslowski orders shiitake spawn from Wisconsin. The plugs look like little erasers from a pencil, and inside each one are tiny dormant mushrooms.\u003c/p>\n\u003cp>He then sticks these plugs into an oak log from his forest. He says the logs last between four to six years and give him several spawns of shiitake each year.\u003c/p>\n\u003cp>Maslowski has been growing shiitake mushrooms for about two decades. This is all mostly a hobby for him and his wife, Susan.\u003c/p>\n\u003cp>\"Basically, when we have a really good spawn run, we'll take 9-10 bags to the farmers market,\" he says. They sell the three-ounce bags for about $3 each.\u003c/p>\n\u003cp>The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. They share their latest inspirations at dinner parties and potluck gatherings with friends who also grow and cook local shiitakes.\u003c/p>\n\u003cfigure id=\"attachment_96482\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-96482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg\" alt=\"The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup.\" width=\"960\" height=\"636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-800x530.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup. \u003ccite>(Courtesy of Susan Maslowski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from a few customers at the farmers' market, and friends who also grow shiitakes, Maslowski says he doesn't meet many people who've tried specialty mushrooms – except for those who know and love morels.\u003c/p>\n\u003cp>\"Appalachians really love the morels. And they'll pick them just deep fry them.\" In Kentucky, he says, that dish is called Dry Land Fish.\u003c/p>\n\u003cp>But Maslowski says he isn't supposed to sell wild mushrooms at farmers markets because to the Health Department can't inspect them to make sure they are safe for human consumption.\u003c/p>\n\u003cp>He's allowed to sell cultivated shiitake and oyster mushrooms is because they are grown from spores. At the farmers' market, he has to show proof that he bought the spores — and that his mushrooms didn't grow wild in the forest.\u003c/p>\n\u003cp>Maslowski collects morels on his own land along with other wild mushrooms, like chanterelles. But he doesn't sell those. They're too precious. He only collects enough for him and his wife to eat.\u003c/p>\n\u003cp>His hope is to encourage more farmers to start growing shiitakes because he'd like to see the community of mushroom farmers continue to grow in West Virginia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wvstateu.edu/Land-Grant/Administration-Staff.aspx\">Brad Cochran\u003c/a> is an extension agent with West Virginia State University who's working to encourage more farmers to grow shiitake mushrooms, which he says could be perfect for West Virginians who are looking to make a bit of extra cash.\u003c/p>\n\u003cp>\"There is a lot of demand, especially here in the Charleston-Huntington metro area, because there are so many up and coming restaurants and really cool chefs around town that are just dying to get a hold of some good locally grown mushrooms,\" Cochran says.\u003c/p>\n\u003cp>Cochran says there are more and more studies being done that show the health benefits for eating mushrooms.\u003c/p>\n\u003cp>His favorite recipe is the most basic: sautéed mushrooms in some butter with a little garlic.\u003c/p>\n\u003cp>He'll use shiitakes from the grocery store, if he has to. But he says the dish is really the best when the mushrooms come from a local forest, or even his own back yard log.\u003c/p>\n\u003cp>\u003cem>A version of this story was first published by West Virginia Public Broadcasting's show, \u003ca href=\"http://wvpublic.org/programs/inside-appalachia\">Inside Appalachia\u003c/a>, as part of a new food segment called \u003ca href=\"http://wvpublic.org/term/appetite-appalachia\">Appetite Appalachia\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
"title": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The most hyper-local grower in the Bay Area must surely be Kevin Lynch, \"The Mulberry Guy,\" who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who Is Behind Those Water Signs On I-5?",
"title": "Who Is Behind Those Water Signs On I-5?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=myTQOHKPj-Q\u003c/p>\n\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n",
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"excerpt": "The signs, \"Congress Created Dust Bowl,\" \"No Water=No Jobs,\" are the work of Families Protecting The Valley, a group of farmers desperate to get your attention. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/myTQOHKPj-Q'\n title='//www.youtube.com/embed/myTQOHKPj-Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why California Farmers Are Conflicted About Using Less Water",
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"content": "\u003cp>\u003cstrong>Listen to the story from NPR's \"All Things Considered.\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3\u003c/p>\n\u003cp>The drought across much of the Western U.S. is now in its fourth year. In California — where it's the most intense — farms are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/07/398106067/calif-s-farmers-gulp-most-of-states-water-but-say-theyve-cut-back\">not under the same strict orders to conserve\u003c/a> as cities are.\u003c/p>\n\u003cp>And inside the agriculture industry, farmers are quietly debating how best to respond to the drought. Given uncertainty around pending state regulations, some say there may be an incentive to not invest in water-saving technologies right now.\u003c/p>\n\u003cp>In the world of water conservation, there are a few no-brainer solutions. Take drip irrigation.\u003c/p>\n\u003cp>In the Salinas Valley — known as the Salad Bowl of the World — a big green, creaky tractor rolls over the acres of empty fields. It's not planting seeds. It's laying down a long thin rubber tube — called drip tape.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Michael Antle, farm manager with \u003ca href=\"http://www.taproduce.com/consumer/our-story.php\">Tanimura & Antle\u003c/a>, points to the levers that pull the tape, like a sewing machine pulls thread from a wheel, and inject it into the ground. \"The weight of the soil on top of the tape holds it in,\" he explains.\u003c/p>\n\u003cp>Drip irrigation is not new tech; it's just tried and true tech. The co-founder of Antle's grandfather's farm, George Tanimura, introduced this method for lettuce decades ago. (The drip method was used as far back as \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377400001190\">1st century B.C. China\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_96096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96096\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/20150506_144550-dd4aa12ee1c71e6c1f90358d4f3ceabe73f81373-e1431542949356.jpg\" alt=\"Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley. \u003ccite>( Aarti Shahani/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tape has little slits. Turn on the faucet and water seeps out, gradually, close to the seeds. It's the farmer's version of a low-flow toilet — and a nice way to save water in windy Salinas Valley.\u003c/p>\n\u003cp>Scott Rossi, another manager here, says regular sprinklers are constantly missing their mark in this wind. \"It's blowing pretty good, I'd say 12 miles an hour,\" he says. \"We're pretty much slaves to the weather.\"\u003c/p>\n\u003cp>\u003cstrong>Drill Versus Drip\u003c/strong>\u003c/p>\n\u003cp>Tanimura & Antle uses drip in nearly all its fields. But about 40 percent of farmland in Salinas doesn't do any drip irrigation at all, according to the Monterey County Farm Bureau. And a \u003ca href=\"http://ascelibrary.org/doi/abs/10.1061/%28ASCE%29IR.1943-4774.0000538?journalCode=jidedh\" target=\"_blank\" rel=\"noopener\">recent statewide survey\u003c/a> found that farmland using drip (and another water-conserving technique called micro-irrigation) increased by just 5 percent in the decade ended in 2010.\u003c/p>\n\u003cp>Rossi says many farmers have decided to drill instead of drip — to go deeper into their wells, even if it hurts the overall supply of groundwater — because in the short term it's cheaper. That bugs him.\u003c/p>\n\u003cp>\"You're saving, and then your neighbor's well next door to you is pumping and there's the sprinkler again,\" Rossi says. \"But they'll follow suit here soon or they're gonna have to follow suit soon.\"\u003c/p>\n\u003cp>\u003cstrong>Incentive To Not Conserve\u003c/strong>\u003c/p>\n\u003cp>What farms will have to do is actually a matter of huge debate — and some say there is an incentive to not conserve.\u003c/p>\n\u003cp>As part of the implementation of California's 2014 Sustainable Groundwater Management Act, new agencies are being formed across California to set baselines. Norm Groot, director of the \u003ca href=\"http://montereycfb.com/index.php?page=what-we-do\">Monterey County Farm Bureau\u003c/a>, says many farmers fear if they take less groundwater now, the baselines set for them will be smaller.\u003c/p>\n\u003cp>\"It is very much a tricky situation,\" he says. \"You're asking people to conserve. And then you're establishing a further number that they have to conserve. And that's where the pain starts, is that they do the easy parts first, and then they don't get credit for that later on.\"\u003c/p>\n\u003cp>It's that economics problem, game theory. In a zero-sum game, where there's only so much to go around, you don't want to lose your piece of the pie.\u003c/p>\n\u003cp>Groot adds that farms have already taken steps to conserve, investing in drip irrigation where it's practicable for the crops being grown, installing soil moisture censors, and even using weather station data to determine when a plant is most receptive to watering.\u003c/p>\n\u003cp>While giant farms like Tanimura & Antle can afford to lose a crop because of reduced water supplies, Groot says the small, family-owned farms will shut down. So they're fighting for survival. \"What choice do they have but to say, 'No, don't take my water, because it takes water to grow my crops'?\"\u003c/p>\n\u003cp>\u003cstrong>A \u003c/strong>\u003cstrong>Bigger Pie?\u003c/strong>\u003c/p>\n\u003cp>Local optimists say one choice is to make the pie bigger.\u003c/p>\n\u003cp>At a water recycling plant in Monterey County, Gary Petersen, the head of public works for the city of Salinas, explains how sewer water is purified into a source that isn't quite potable, but can be used for crops.\u003c/p>\n\u003cp>Last year, his team realized it could take the water used to wash lettuce in the factories — hundreds of millions of gallons — and divert it here, to be recycled. Otherwise, it was just going into a pool that evaporated.\u003c/p>\n\u003cp>Petersen says while water from the operation can't feed an entire valley, it matters because the farmers, who often work on their own, joined hands to make it happen.\u003c/p>\n\u003cp>\"What we're seeing, especially with the continued drought, is that if we don't get together on this, there's going to be some really big losers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Cities in California have been ordered to cut water use. Farms have not, yet. Inside the industry, there's a quiet debate: Does it makes sense to invest in water-conserving tech now — or later?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from NPR's \"All Things Considered.\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3\u003c/p>\n\u003cp>The drought across much of the Western U.S. is now in its fourth year. In California — where it's the most intense — farms are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/07/398106067/calif-s-farmers-gulp-most-of-states-water-but-say-theyve-cut-back\">not under the same strict orders to conserve\u003c/a> as cities are.\u003c/p>\n\u003cp>And inside the agriculture industry, farmers are quietly debating how best to respond to the drought. Given uncertainty around pending state regulations, some say there may be an incentive to not invest in water-saving technologies right now.\u003c/p>\n\u003cp>In the world of water conservation, there are a few no-brainer solutions. Take drip irrigation.\u003c/p>\n\u003cp>In the Salinas Valley — known as the Salad Bowl of the World — a big green, creaky tractor rolls over the acres of empty fields. It's not planting seeds. It's laying down a long thin rubber tube — called drip tape.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Michael Antle, farm manager with \u003ca href=\"http://www.taproduce.com/consumer/our-story.php\">Tanimura & Antle\u003c/a>, points to the levers that pull the tape, like a sewing machine pulls thread from a wheel, and inject it into the ground. \"The weight of the soil on top of the tape holds it in,\" he explains.\u003c/p>\n\u003cp>Drip irrigation is not new tech; it's just tried and true tech. The co-founder of Antle's grandfather's farm, George Tanimura, introduced this method for lettuce decades ago. (The drip method was used as far back as \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377400001190\">1st century B.C. China\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_96096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96096\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/20150506_144550-dd4aa12ee1c71e6c1f90358d4f3ceabe73f81373-e1431542949356.jpg\" alt=\"Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley. \u003ccite>( Aarti Shahani/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tape has little slits. Turn on the faucet and water seeps out, gradually, close to the seeds. It's the farmer's version of a low-flow toilet — and a nice way to save water in windy Salinas Valley.\u003c/p>\n\u003cp>Scott Rossi, another manager here, says regular sprinklers are constantly missing their mark in this wind. \"It's blowing pretty good, I'd say 12 miles an hour,\" he says. \"We're pretty much slaves to the weather.\"\u003c/p>\n\u003cp>\u003cstrong>Drill Versus Drip\u003c/strong>\u003c/p>\n\u003cp>Tanimura & Antle uses drip in nearly all its fields. But about 40 percent of farmland in Salinas doesn't do any drip irrigation at all, according to the Monterey County Farm Bureau. And a \u003ca href=\"http://ascelibrary.org/doi/abs/10.1061/%28ASCE%29IR.1943-4774.0000538?journalCode=jidedh\" target=\"_blank\" rel=\"noopener\">recent statewide survey\u003c/a> found that farmland using drip (and another water-conserving technique called micro-irrigation) increased by just 5 percent in the decade ended in 2010.\u003c/p>\n\u003cp>Rossi says many farmers have decided to drill instead of drip — to go deeper into their wells, even if it hurts the overall supply of groundwater — because in the short term it's cheaper. That bugs him.\u003c/p>\n\u003cp>\"You're saving, and then your neighbor's well next door to you is pumping and there's the sprinkler again,\" Rossi says. \"But they'll follow suit here soon or they're gonna have to follow suit soon.\"\u003c/p>\n\u003cp>\u003cstrong>Incentive To Not Conserve\u003c/strong>\u003c/p>\n\u003cp>What farms will have to do is actually a matter of huge debate — and some say there is an incentive to not conserve.\u003c/p>\n\u003cp>As part of the implementation of California's 2014 Sustainable Groundwater Management Act, new agencies are being formed across California to set baselines. Norm Groot, director of the \u003ca href=\"http://montereycfb.com/index.php?page=what-we-do\">Monterey County Farm Bureau\u003c/a>, says many farmers fear if they take less groundwater now, the baselines set for them will be smaller.\u003c/p>\n\u003cp>\"It is very much a tricky situation,\" he says. \"You're asking people to conserve. And then you're establishing a further number that they have to conserve. And that's where the pain starts, is that they do the easy parts first, and then they don't get credit for that later on.\"\u003c/p>\n\u003cp>It's that economics problem, game theory. In a zero-sum game, where there's only so much to go around, you don't want to lose your piece of the pie.\u003c/p>\n\u003cp>Groot adds that farms have already taken steps to conserve, investing in drip irrigation where it's practicable for the crops being grown, installing soil moisture censors, and even using weather station data to determine when a plant is most receptive to watering.\u003c/p>\n\u003cp>While giant farms like Tanimura & Antle can afford to lose a crop because of reduced water supplies, Groot says the small, family-owned farms will shut down. So they're fighting for survival. \"What choice do they have but to say, 'No, don't take my water, because it takes water to grow my crops'?\"\u003c/p>\n\u003cp>\u003cstrong>A \u003c/strong>\u003cstrong>Bigger Pie?\u003c/strong>\u003c/p>\n\u003cp>Local optimists say one choice is to make the pie bigger.\u003c/p>\n\u003cp>At a water recycling plant in Monterey County, Gary Petersen, the head of public works for the city of Salinas, explains how sewer water is purified into a source that isn't quite potable, but can be used for crops.\u003c/p>\n\u003cp>Last year, his team realized it could take the water used to wash lettuce in the factories — hundreds of millions of gallons — and divert it here, to be recycled. Otherwise, it was just going into a pool that evaporated.\u003c/p>\n\u003cp>Petersen says while water from the operation can't feed an entire valley, it matters because the farmers, who often work on their own, joined hands to make it happen.\u003c/p>\n\u003cp>\"What we're seeing, especially with the continued drought, is that if we don't get together on this, there's going to be some really big losers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>America's biggest food production companies face a growing threat of water scarcity, according to a \u003ca href=\"http://www.ceres.org/issues/water/water-and-esg-risk\">new report\u003c/a> from Ceres, an environmental sustainability group.\u003c/p>\n\u003cp>Producing food, after all, requires more water than almost any other business on Earth. And the outlook isn't pretty: One-third of food is grown in areas of high or extremely high water stress, while pollution and climate change are further limiting supplies of clean water around the world.\u003c/p>\n\u003cp>And yet two-thirds of the 37 U.S. food companies assessed in the report aren't even engaging farmers on this issue, says \u003ca href=\"http://www.ceres.org/about-us/who-we-are/ceres-staff/brooke-barton\">Brooke Barton\u003c/a>, co-author of the report and leader of Ceres' water program.\u003c/p>\n\u003cp>Farming can be a major contributor to water pollution through runoff from chemicals and manure. Because food companies depend on clean water, they have an incentive to help farmers keep water in mind.\u003c/p>\n\u003cp>\"A lot of the food companies are frankly asleep at the wheel,\" Barton says. \"Many have not even begun to look at the water impacts associated with the farmers, the dairies, and the ranches that they source from.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Which may be surprising, since water is already having a significant financial impact on many of these food companies. Among the examples cited by the report: Cargill reported a 12 percent drop in 2014 fourth-quarter profits linked to the drought's impact on beef production and Coca-Cola decided in April 2015 not to build an $81 million bottling plant in southern India because local farmers said it might exhaust groundwater supplies.\u003c/p>\n\u003cp>Some companies are working with producers to improve water efficiency and limit pollution, Ceres notes. \u003ca href=\"http://www.unilever.com/\">Unilever\u003c/a>, the producer of Hellmann's mayonnaise, is paying their Iowa soybean farmers ten cents a bushel to adopt sustainable water practices, Barton says.\u003c/p>\n\u003cp>As water supplies risk becoming increasingly depleted and polluted in major agricultural growing regions, traditional risk management approaches — like geographic diversification — are less effective.\u003c/p>\n\u003cp>\"There's not a lot of growing area left and we are pushing up against the limits of available water supply,\" Barton says. \"So, this is a time to invest in the supply chain. To invest in watersheds and in agriculture. Not a time to run and hide.\"\u003c/p>\n\u003cp>The report cites drought, aquifer depletion, and competition from cities as additional reasons for water worries.\u003c/p>\n\u003cp>\u003cem>This \u003ca href=\"http://harvestpublicmedia.org/article/us-ranchers-counting-labels-stand-apart-global-competition\">story\u003c/a> comes to us via\u003c/em> \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003cem>,\u003c/em>\u003c/a>\u003cem> a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>America's biggest food production companies face a growing threat of water scarcity, according to a \u003ca href=\"http://www.ceres.org/issues/water/water-and-esg-risk\">new report\u003c/a> from Ceres, an environmental sustainability group.\u003c/p>\n\u003cp>Producing food, after all, requires more water than almost any other business on Earth. And the outlook isn't pretty: One-third of food is grown in areas of high or extremely high water stress, while pollution and climate change are further limiting supplies of clean water around the world.\u003c/p>\n\u003cp>And yet two-thirds of the 37 U.S. food companies assessed in the report aren't even engaging farmers on this issue, says \u003ca href=\"http://www.ceres.org/about-us/who-we-are/ceres-staff/brooke-barton\">Brooke Barton\u003c/a>, co-author of the report and leader of Ceres' water program.\u003c/p>\n\u003cp>Farming can be a major contributor to water pollution through runoff from chemicals and manure. Because food companies depend on clean water, they have an incentive to help farmers keep water in mind.\u003c/p>\n\u003cp>\"A lot of the food companies are frankly asleep at the wheel,\" Barton says. \"Many have not even begun to look at the water impacts associated with the farmers, the dairies, and the ranches that they source from.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Which may be surprising, since water is already having a significant financial impact on many of these food companies. Among the examples cited by the report: Cargill reported a 12 percent drop in 2014 fourth-quarter profits linked to the drought's impact on beef production and Coca-Cola decided in April 2015 not to build an $81 million bottling plant in southern India because local farmers said it might exhaust groundwater supplies.\u003c/p>\n\u003cp>Some companies are working with producers to improve water efficiency and limit pollution, Ceres notes. \u003ca href=\"http://www.unilever.com/\">Unilever\u003c/a>, the producer of Hellmann's mayonnaise, is paying their Iowa soybean farmers ten cents a bushel to adopt sustainable water practices, Barton says.\u003c/p>\n\u003cp>As water supplies risk becoming increasingly depleted and polluted in major agricultural growing regions, traditional risk management approaches — like geographic diversification — are less effective.\u003c/p>\n\u003cp>\"There's not a lot of growing area left and we are pushing up against the limits of available water supply,\" Barton says. \"So, this is a time to invest in the supply chain. To invest in watersheds and in agriculture. Not a time to run and hide.\"\u003c/p>\n\u003cp>The report cites drought, aquifer depletion, and competition from cities as additional reasons for water worries.\u003c/p>\n\u003cp>\u003cem>This \u003ca href=\"http://harvestpublicmedia.org/article/us-ranchers-counting-labels-stand-apart-global-competition\">story\u003c/a> comes to us via\u003c/em> \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003cem>,\u003c/em>\u003c/a>\u003cem> a public radio reporting collaboration that focuses on agriculture and food production issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>At the height of Black farming in the U.S., a million farmers owned almost 17 million acres of land. Between 1920 and 1996, however, Black land ownership dropped by 70 percent and in 2012, there \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\" target=\"_blank\">were only 44,000 Black farmers in the nation\u003c/a>.\u003c/p>\n\u003cp>Thanks to evidence uncovered in a landmark lawsuit \u003ca href=\"http://en.wikipedia.org/wiki/Pigford_v._Glickman\" target=\"_blank\">Pigford v. Glickman\u003c/a>, we now know that the U.S. Department of Agriculture (USDA) denied credit and benefits to Black farmers and gave preferential treatment to White farmers, essentially forcing Black farmers out of agriculture. By 1992, the number of Black farmers in America had declined by 98 percent.\u003c/p>\n\u003cp>But that’s not all. Across the board, people of color are under-represented in today’s agricultural landscape. According to the \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/beginning-disadvantaged-farmers/socially-disadvantaged-farmers-race,-hispanic-origin,-and-gender.aspx#.VEaDsRax39V\" target=\"_blank\">latest USDA agriculture census\u003c/a>, Latinos make up 3.2 percent of today’s farm owners, American Indians or Alaska natives make up 1.8 percent, Black or African people make up 1.6 percent, and Asians constitute less that 1 percent.\u003c/p>\n\u003cp>These are the kinds of facts that propelled me to write \u003cem>\u003ca href=\"http://thecolorofood.com/order-book/\" target=\"_blank\">The Color of Food: Stories of Race, Resilience, and Farming\u003c/a>\u003c/em>. When I joined the food and agricultural movement as a woman of color, I was immediately struck by the glaring racial disparities that live, not only in the food system regarding food access and health, but in the good food movement itself.\u003c/p>\n\u003cp>I could see that the face of the movement was not representing communities of color, the very same communities most heavily impacted by a broken food system. I felt like these voices were missing in the discussions about organic farming, rural homesteading, and even food justice and the urban farming projects that were sprouting up across the nation. It seemed the role of people of color in food and agriculture was misrepresented and defined solely in statistics about inequity. I knew our story was richer than that and I thought storytelling from farmers and food activists of color was the perfect way to share it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While farming full time on a small CSA farm, I began putting The Color of Food storytelling project together. I spent almost two years reaching out to farmers and food activists and building relationships with people I was meeting at conferences like the Black Farmers and Urban Gardeners Conference or Growing Food and Justice for All’s Annual Gathering. After \u003ca href=\"https://www.indiegogo.com/projects/the-color-of-food\" target=\"_blank\">fundraising on IndieGoGo\u003c/a>, with the support of family, friends, and other farmers and activists nationwide I raised over $10,000 for the book, which allowed me to get on the road and start collecting stories.\u003c/p>\n\u003cp>I interviewed over 75 farmers from the Southeast to the Northwest. When I transcribed these stories after five months on the road, I was instantly transported back to the farms where I might have been sitting in the farmer’s living room looking at old family photos, or riding in a truck listening to a farmer tell me why growing food was so important to them, or kneeling in the sunshine harvesting side by side as they told me the history of the very land we had our hands in.\u003c/p>\n\u003cp>Our conversations would run from family histories to historic discrimination in their communities; land love and loss; barriers to successes; and traditional foodways they are trying to preserve in their communities.\u003c/p>\n\u003cp>So many topics ran out like roots from these conversations, and this was the hardest part of putting the book together. Each story carried its own power and individuality, but many of them centered around land, power, resilience, community, and culture, which was how I decided to organize the book, with an additional section dedicated to women and young farmers.\u003c/p>\n\u003cp>The Color of Food takes you on a journey–a journey that started out on a personal note as I worked to understand my place in the food movement, but ended up being far bigger than that. For people of color, The Color of Food is about reclaiming our agrarian identity.\u003c/p>\n\u003cp>It’s purpose is to remind us of all the less-visible communities that steward the land and the foodways and farming practices we carry. It’s also about digging into the untold stories of the land before we can dig into the soil itself.\u003c/p>\n\u003cp>\u003cem>Civil Eats will share excerpts of The Color of Food throughout the month of April. Read the \u003ca href=\"http://civileats.com/2015/04/14/the-color-of-food-building-autonomy-as-african-american-farmers//\" target=\"_blank\">first one here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nNatasha is a writer, farmer and food justice activist. She is the author of \u003cem>\u003ca href=\"http://thecolorofood.com/order-book//\" target=\"_blank\">The Color of Food\u003c/a>\u003c/em>, a book that focuses on the intersection of race and food by amplifying the voices of farms and food work led by people of color. Natasha also blogs at \u003ca href=\"http://browngirlfarming.com/\" target=\"_blank\">Brown.Girl.Farming\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the height of Black farming in the U.S., a million farmers owned almost 17 million acres of land. Between 1920 and 1996, however, Black land ownership dropped by 70 percent and in 2012, there \u003ca href=\"http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Black_Farmers/Highlights_Black_Farmers.pdf\" target=\"_blank\">were only 44,000 Black farmers in the nation\u003c/a>.\u003c/p>\n\u003cp>Thanks to evidence uncovered in a landmark lawsuit \u003ca href=\"http://en.wikipedia.org/wiki/Pigford_v._Glickman\" target=\"_blank\">Pigford v. Glickman\u003c/a>, we now know that the U.S. Department of Agriculture (USDA) denied credit and benefits to Black farmers and gave preferential treatment to White farmers, essentially forcing Black farmers out of agriculture. By 1992, the number of Black farmers in America had declined by 98 percent.\u003c/p>\n\u003cp>But that’s not all. Across the board, people of color are under-represented in today’s agricultural landscape. According to the \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/beginning-disadvantaged-farmers/socially-disadvantaged-farmers-race,-hispanic-origin,-and-gender.aspx#.VEaDsRax39V\" target=\"_blank\">latest USDA agriculture census\u003c/a>, Latinos make up 3.2 percent of today’s farm owners, American Indians or Alaska natives make up 1.8 percent, Black or African people make up 1.6 percent, and Asians constitute less that 1 percent.\u003c/p>\n\u003cp>These are the kinds of facts that propelled me to write \u003cem>\u003ca href=\"http://thecolorofood.com/order-book/\" target=\"_blank\">The Color of Food: Stories of Race, Resilience, and Farming\u003c/a>\u003c/em>. When I joined the food and agricultural movement as a woman of color, I was immediately struck by the glaring racial disparities that live, not only in the food system regarding food access and health, but in the good food movement itself.\u003c/p>\n\u003cp>I could see that the face of the movement was not representing communities of color, the very same communities most heavily impacted by a broken food system. I felt like these voices were missing in the discussions about organic farming, rural homesteading, and even food justice and the urban farming projects that were sprouting up across the nation. It seemed the role of people of color in food and agriculture was misrepresented and defined solely in statistics about inequity. I knew our story was richer than that and I thought storytelling from farmers and food activists of color was the perfect way to share it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While farming full time on a small CSA farm, I began putting The Color of Food storytelling project together. I spent almost two years reaching out to farmers and food activists and building relationships with people I was meeting at conferences like the Black Farmers and Urban Gardeners Conference or Growing Food and Justice for All’s Annual Gathering. After \u003ca href=\"https://www.indiegogo.com/projects/the-color-of-food\" target=\"_blank\">fundraising on IndieGoGo\u003c/a>, with the support of family, friends, and other farmers and activists nationwide I raised over $10,000 for the book, which allowed me to get on the road and start collecting stories.\u003c/p>\n\u003cp>I interviewed over 75 farmers from the Southeast to the Northwest. When I transcribed these stories after five months on the road, I was instantly transported back to the farms where I might have been sitting in the farmer’s living room looking at old family photos, or riding in a truck listening to a farmer tell me why growing food was so important to them, or kneeling in the sunshine harvesting side by side as they told me the history of the very land we had our hands in.\u003c/p>\n\u003cp>Our conversations would run from family histories to historic discrimination in their communities; land love and loss; barriers to successes; and traditional foodways they are trying to preserve in their communities.\u003c/p>\n\u003cp>So many topics ran out like roots from these conversations, and this was the hardest part of putting the book together. Each story carried its own power and individuality, but many of them centered around land, power, resilience, community, and culture, which was how I decided to organize the book, with an additional section dedicated to women and young farmers.\u003c/p>\n\u003cp>The Color of Food takes you on a journey–a journey that started out on a personal note as I worked to understand my place in the food movement, but ended up being far bigger than that. For people of color, The Color of Food is about reclaiming our agrarian identity.\u003c/p>\n\u003cp>It’s purpose is to remind us of all the less-visible communities that steward the land and the foodways and farming practices we carry. It’s also about digging into the untold stories of the land before we can dig into the soil itself.\u003c/p>\n\u003cp>\u003cem>Civil Eats will share excerpts of The Color of Food throughout the month of April. Read the \u003ca href=\"http://civileats.com/2015/04/14/the-color-of-food-building-autonomy-as-african-american-farmers//\" target=\"_blank\">first one here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nNatasha is a writer, farmer and food justice activist. She is the author of \u003cem>\u003ca href=\"http://thecolorofood.com/order-book//\" target=\"_blank\">The Color of Food\u003c/a>\u003c/em>, a book that focuses on the intersection of race and food by amplifying the voices of farms and food work led by people of color. Natasha also blogs at \u003ca href=\"http://browngirlfarming.com/\" target=\"_blank\">Brown.Girl.Farming\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Aren’t Rock Stars, But They Might Be At the Next Music Festival",
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"content": "\u003cp>It was evening at \u003ca href=\"https://www.coachella.com/splash/\" target=\"_blank\">Coachella\u003c/a>, the massive music and cultural festival that just wrapped up outside of Palm Springs, and people were heading to the food tents. But instead of waiting in line for something fried to munch on, about 200 festival goers attended a sit-down, white tableclothed feast of organic food and biodynamic wine.\u003c/p>\n\u003cp>The meal was part of a series of dinners thrown by \u003ca href=\"http://www.outstandinginthefield.com/\" target=\"_blank\">Outstanding in the Field\u003c/a>, the organization that has been setting up long rows of tables in farm fields and other rural settings for the last 16 years. Coachella’s trampled-down grass and drug-friendly lighting scheme might have been a far cry from the bucolic settings they usually choose, but that didn’t mean that the produce wasn’t just as local. In this case, it was purchased from farmer David Retsky whose farm, \u003ca href=\"http://www.countylineharvest.com/\" target=\"_blank\">County Line Harvest\u003c/a>, has locations in both Northern California and the Coachella Valley.\u003c/p>\n\u003cp>“[David and I] walked along the festival table and he said, ‘My farm’s five blocks away, right over that fence. All those greens you’re eating now, that’s from me.’ People are turned on by that,” says Jim Denevan, who founded Outstanding in the Field in 1999. This was his second year hosting dinners over the two weekends of Coachella, which has become the most celebrity-studded music festival in the country.\u003c/p>\n\u003cp>Occasionally someone will \u003ca href=\"http://youngagrarians.org/jean-martin-fortier-nelson/\" target=\"_blank\">proclaim\u003c/a> farmers “\u003ca href=\"http://www.foodisthenewrock.com/post/99496133215/farmers-are-the-real-rock-stars\" target=\"_blank\">the new rock stars\u003c/a>,” and while the cultural capital of the nation’s food producers isn’t quite that of Drake or Billy Joel, there’s little doubt that they can draw a crowd. It may be a stretch to assume that farm-to-table food will spark real change among people who just want to dance to the next DJ set. And it remains to be seen whether the music festival is the best place to educate people about where their food comes from, but that hasn’t stopped quite a few people from trying. The farm and food policy footprints at festivals is getting bigger, not smaller.\u003c/p>\n\u003cp>Last year \u003ca href=\"http://www.bonnaroo.com/\" target=\"_blank\">Bonnaroo\u003c/a>, the music and arts festival that takes place every June in Tennessee, had a zero waste café along with its other food offerings for the first time. It also began hosting Community Dinners, which are similar to the Outstanding in the Field meals. All the produce for these multi-course, communal dinners is sourced within 200 miles of the festival, and herbs come from the onsite Bonnaroo Victory Garden, which provides festival goers with information about gardening, wild foraging, and composting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sxsw.com/interactive/conference/southbites\" target=\"_blank\">SouthBites\u003c/a>, a weekend-long event at \u003ca href=\"http://sxsw.com/\" target=\"_blank\">South by Southwest\u003c/a> Interactive (which takes place in the weeks leading up to the music portion of the festival), held its second year of panels about subjects like the future of grocery buying, food systems, and agricultural technology. They were hosted by some of the leading food thinkers in the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands\u003c/a>, which takes place every August in San Francisco is known for bringing in some of the Bay Area’s best chefs, and for dedicating “lands” to local wine and beer, beyond the festival sponsors. Last year it also had Farm Lands, a farmstand where \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> from the nearby Capay Valley sold melon slices, peaches, and other healthy snacks, and held composting workshops. Across the way, was Cheese Lands, a curated stand of farmstand cheeses from \u003ca href=\"http://culturecheesemag.com/\" target=\"_blank\">\u003cem>Culture\u003c/em> magazine\u003c/a>’s co-founder and cheesemonger Lassa Skinner.\u003c/p>\n\u003cfigure id=\"attachment_95333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg\" alt=\"Outside Lands farmers market\" width=\"1024\" height=\"768\" class=\"size-full wp-image-95333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outside Lands farmers market \u003ccite>(Anna Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all of these cases, farmers’ market regulars have the chance to brush shoulders with the uninitiated, whether it’s a quick stop between sets, or the $225 ticketed Outstanding in the Field dinner. In the case of the latter, LA Weekly restaurant critic \u003ca href=\"http://www.laweekly.com/restaurants/coachella-is-getting-serious-about-food-but-do-festivalgoers-care-5497737\" target=\"_blank\">Besha Rodell observed\u003c/a>, “all of them [were] having a blast.” \u003c/p>\n\u003cp>For Denevan, throwing all these people together speaks to the original spirit of Outstanding in the Field. “Mix up everybody, the true believers with the newbies. The conversations are more interesting,” he says. “If everyone’s from the same congregation it’s not as fun.”\u003c/p>\n\u003cp>Hopefully, by showcasing farms alongside some of the country’s best art and music, more wandering passers-by will join the choir.\u003c/p>\n\u003ch3>About the Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Anna Roth is the senior editor of Civil Eats. She was formerly the restaurant critic and food editor at SF Weekly, and her writing has also appeared in Best Food Writing 2014, Modern Farmer, Sunset, and her book, West Coast Road Eats. Anna lives in San Francisco. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was evening at \u003ca href=\"https://www.coachella.com/splash/\" target=\"_blank\">Coachella\u003c/a>, the massive music and cultural festival that just wrapped up outside of Palm Springs, and people were heading to the food tents. But instead of waiting in line for something fried to munch on, about 200 festival goers attended a sit-down, white tableclothed feast of organic food and biodynamic wine.\u003c/p>\n\u003cp>The meal was part of a series of dinners thrown by \u003ca href=\"http://www.outstandinginthefield.com/\" target=\"_blank\">Outstanding in the Field\u003c/a>, the organization that has been setting up long rows of tables in farm fields and other rural settings for the last 16 years. Coachella’s trampled-down grass and drug-friendly lighting scheme might have been a far cry from the bucolic settings they usually choose, but that didn’t mean that the produce wasn’t just as local. In this case, it was purchased from farmer David Retsky whose farm, \u003ca href=\"http://www.countylineharvest.com/\" target=\"_blank\">County Line Harvest\u003c/a>, has locations in both Northern California and the Coachella Valley.\u003c/p>\n\u003cp>“[David and I] walked along the festival table and he said, ‘My farm’s five blocks away, right over that fence. All those greens you’re eating now, that’s from me.’ People are turned on by that,” says Jim Denevan, who founded Outstanding in the Field in 1999. This was his second year hosting dinners over the two weekends of Coachella, which has become the most celebrity-studded music festival in the country.\u003c/p>\n\u003cp>Occasionally someone will \u003ca href=\"http://youngagrarians.org/jean-martin-fortier-nelson/\" target=\"_blank\">proclaim\u003c/a> farmers “\u003ca href=\"http://www.foodisthenewrock.com/post/99496133215/farmers-are-the-real-rock-stars\" target=\"_blank\">the new rock stars\u003c/a>,” and while the cultural capital of the nation’s food producers isn’t quite that of Drake or Billy Joel, there’s little doubt that they can draw a crowd. It may be a stretch to assume that farm-to-table food will spark real change among people who just want to dance to the next DJ set. And it remains to be seen whether the music festival is the best place to educate people about where their food comes from, but that hasn’t stopped quite a few people from trying. The farm and food policy footprints at festivals is getting bigger, not smaller.\u003c/p>\n\u003cp>Last year \u003ca href=\"http://www.bonnaroo.com/\" target=\"_blank\">Bonnaroo\u003c/a>, the music and arts festival that takes place every June in Tennessee, had a zero waste café along with its other food offerings for the first time. It also began hosting Community Dinners, which are similar to the Outstanding in the Field meals. All the produce for these multi-course, communal dinners is sourced within 200 miles of the festival, and herbs come from the onsite Bonnaroo Victory Garden, which provides festival goers with information about gardening, wild foraging, and composting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sxsw.com/interactive/conference/southbites\" target=\"_blank\">SouthBites\u003c/a>, a weekend-long event at \u003ca href=\"http://sxsw.com/\" target=\"_blank\">South by Southwest\u003c/a> Interactive (which takes place in the weeks leading up to the music portion of the festival), held its second year of panels about subjects like the future of grocery buying, food systems, and agricultural technology. They were hosted by some of the leading food thinkers in the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands\u003c/a>, which takes place every August in San Francisco is known for bringing in some of the Bay Area’s best chefs, and for dedicating “lands” to local wine and beer, beyond the festival sponsors. Last year it also had Farm Lands, a farmstand where \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> from the nearby Capay Valley sold melon slices, peaches, and other healthy snacks, and held composting workshops. Across the way, was Cheese Lands, a curated stand of farmstand cheeses from \u003ca href=\"http://culturecheesemag.com/\" target=\"_blank\">\u003cem>Culture\u003c/em> magazine\u003c/a>’s co-founder and cheesemonger Lassa Skinner.\u003c/p>\n\u003cfigure id=\"attachment_95333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg\" alt=\"Outside Lands farmers market\" width=\"1024\" height=\"768\" class=\"size-full wp-image-95333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outside Lands farmers market \u003ccite>(Anna Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all of these cases, farmers’ market regulars have the chance to brush shoulders with the uninitiated, whether it’s a quick stop between sets, or the $225 ticketed Outstanding in the Field dinner. In the case of the latter, LA Weekly restaurant critic \u003ca href=\"http://www.laweekly.com/restaurants/coachella-is-getting-serious-about-food-but-do-festivalgoers-care-5497737\" target=\"_blank\">Besha Rodell observed\u003c/a>, “all of them [were] having a blast.” \u003c/p>\n\u003cp>For Denevan, throwing all these people together speaks to the original spirit of Outstanding in the Field. “Mix up everybody, the true believers with the newbies. The conversations are more interesting,” he says. “If everyone’s from the same congregation it’s not as fun.”\u003c/p>\n\u003cp>Hopefully, by showcasing farms alongside some of the country’s best art and music, more wandering passers-by will join the choir.\u003c/p>\n\u003ch3>About the Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Anna Roth is the senior editor of Civil Eats. She was formerly the restaurant critic and food editor at SF Weekly, and her writing has also appeared in Best Food Writing 2014, Modern Farmer, Sunset, and her book, West Coast Road Eats. Anna lives in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Redistribute California's Water? Not Without A Fight",
"title": "Redistribute California's Water? Not Without A Fight",
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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/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \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": "What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.",
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"description": "What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.",
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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/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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