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"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
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"disqusTitle": "How Foster Farms Is Solving The Case Of The Mystery Salmonella",
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"content": "\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called \"greening,\" while consumers face dozens of other choices in the supermarket aisle.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Barnraiser Hopes to Change the Food System, One Project at a Time",
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"content": "\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
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"description": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap | KQED",
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"headline": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"datePublished": "2014-08-07T09:58:04-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eatwell Farm to Begin Breeding its Own Heritage Poultry",
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"content": "\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch Eatwell Farm's Barnraiser campaign video:\u003c/strong>\u003cbr>\n[vimeo 102347367]\u003c/p>\n\n",
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"excerpt": "At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won't need to rely on these hatcheries, and \"because it's the right thing to do.\" He's hoping others will follow suit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Should We Return The Nutrients In Our Pee Back To The Farm?",
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"content": "\u003cfigure id=\"attachment_85395\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\" alt=\"More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336564120/should-we-return-the-nutrients-in-our-pee-back-to-the-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>Let me guess how you feel about your urine: Get that smelly stuff away from me as fast as possible?\u003c/p>\n\u003cp>A small group of environmentalists in Vermont aren't as squeamish. Instead of flushing their pee down the drain, they're collecting it with special toilets that separate no. 1 and no. 2.\u003c/p>\n\u003cfigure id=\"attachment_85396\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\" alt=\"Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-85396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Then they're pooling the urine of the 170 volunteers in their pilot project (a quart or so, per person, daily) and eventually giving it to a farmer, who's putting it on her hay fields in place of synthetic fertilizer. The goal is to collect 6,000 gallons this year.\u003c/p>\n\u003cp>The logic driving this avant-garde project of the \u003ca href=\"http://richearthinstitute.org/\">Rich Earth Institute\u003c/a>, based in Brattleboro, Vt., is that it's foolish and wasteful to part with the precious nitrogen and phosphorus that moves from the food we eat right through us — especially when farmers have to buy fertilizer at great expense to put those very same nutrients back into the soil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What's more, founders \u003ca href=\"http://richearthinstitute.org/?page_id=253\">Abraham Noe-Hays and Kim Nace\u003c/a> tell The Salt, once our urine enters the wastewater system, drinking water carries it to a treatment facility, where the nutrients become pollutants that can contaminate waterways and cause \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=121588652\">algal blooms\u003c/a>, among other issues.\u003c/p>\n\u003cp>\"One goal is preventing the pollution caused by peeing in water — keeping pee out of the waterways and protecting water quality,\" says Noe-Hays. \"And we can also make agriculture more sustainable and resilient by returning these nutrients to the soil. Urine is an inherently local and renewable source of fertilizer.\"\u003c/p>\n\u003cp>The idea of \"pee-cycling\" has much in common with the \"night soil\" tradition, as well as the newer practice of using \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">biosolids\u003c/a>, or sewage sludge that's been transformed into soil amendment for farmers. Several wastewater treatment plants in the U.S. have been making and donating biosolids, which are regulated by the Environmental Protection Agency, to farmers for years. But the practice is controversial because some activists claim that even certified biosolids could contain harmful chemicals.\u003c/p>\n\u003cp>The average human generates 8 pounds of nitrogen and almost 1 pound of phosphorous in a year's worth of urine. And those nutrients come in a form that plants can use. Though Rich Earth is the only legally authorized and publicly documented urine reuse project in the U.S., many other countries — rich and poor alike — have recognized its potential, and are conducting their own research.\u003c/p>\n\u003cp>Urine from a healthy person is sterile. So using it on farmland is considered safe: Even the World Health Organization has \u003ca href=\"http://www.who.int/water_sanitation_health/wastewater/urineguidelines.pdf\">guidelines\u003c/a> for reusing urine in agriculture.\u003c/p>\n\u003cp>The problem, though, is that with the \u003ca href=\"http://richearthinstitute.org/?page_id=305#UD\">urine-diverting toilets,\u003c/a> which some of the REI volunteers are using (others have waterless urinals with removable containers), the pee may get contaminated. So to kill off germs, Nace and Noe-Hays are testing two sanitization methods: pasteurization and storing it for a month or more, which allows the alkalinity to develop over time and kill microbes.\u003c/p>\n\u003cp>They are also trying to determine if there are medicines in the waste that might wind up in plants grown for food. So they're sending samples to researchers at the University of Buffalo and the EPA to find out.\u003c/p>\n\u003cp>So far the only farmer using the product grows hay as a forage crop for animals. When the Rich Earth team measured the impact of the urine applied to her hay fields in 2013, they found that yields increased dramatically. And word has gotten around their community; they now have a waiting list.\u003c/p>\n\u003cfigure id=\"attachment_85397\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\" alt=\"Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have more farmers who want urine brought to them than infrastructure to do it,\" says Nace. \"But we can only begin to service this region. We would like to have enough [scientific] documentation that it could be replicated at the state level.\"\u003c/p>\n\u003cp>Scaling up such a project isn't just a hope of hippie Vermonters. \u003ca href=\"http://www.zef.de/index.php?id=2232&tx_zefportal_staff%5Bref%5D=2306&tx_zefportal_staff%5Buid%5D=1614&cHash=84825984fd451f8dfa7ecdbacb2515df\">Samantha Antonini\u003c/a>, a researcher at the Center for Development Research at the University of Bonn in Germany, assessed two rather complex and expensive technologies for turning urine into fertilizer and \u003ca href=\"http://hss.ulb.uni-bonn.de/2013/3214/3214.htm.\">found\u003c/a> that agricultural yields with urine fertilizers were comparable to those achieved with commercial fertilizers.\u003c/p>\n\u003cp>Europeans, and particularly \u003ca href=\"http://www.swedenviro.se/gemensamma_se/documents/Urinsep_eng.pdf\">the Swedes\u003c/a>, are intrigued by the idea. But, Antonini tells us in an email, \"there's a long way to go before you can even think of using urine as a commercial fertilizer given the rather stringent regulations in the EU.\"\u003c/p>\n\u003cp>In the developing world, however, she thinks these systems could be especially helpful who don't currently have access to any sanitation. But so far, there isn't much demand for it. Still, \"ecological sanitation\" is becoming a bit of a buzz word — the wonky version of \"pee-cycling.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85395\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\" alt=\"More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336564120/should-we-return-the-nutrients-in-our-pee-back-to-the-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>Let me guess how you feel about your urine: Get that smelly stuff away from me as fast as possible?\u003c/p>\n\u003cp>A small group of environmentalists in Vermont aren't as squeamish. Instead of flushing their pee down the drain, they're collecting it with special toilets that separate no. 1 and no. 2.\u003c/p>\n\u003cfigure id=\"attachment_85396\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\" alt=\"Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-85396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Then they're pooling the urine of the 170 volunteers in their pilot project (a quart or so, per person, daily) and eventually giving it to a farmer, who's putting it on her hay fields in place of synthetic fertilizer. The goal is to collect 6,000 gallons this year.\u003c/p>\n\u003cp>The logic driving this avant-garde project of the \u003ca href=\"http://richearthinstitute.org/\">Rich Earth Institute\u003c/a>, based in Brattleboro, Vt., is that it's foolish and wasteful to part with the precious nitrogen and phosphorus that moves from the food we eat right through us — especially when farmers have to buy fertilizer at great expense to put those very same nutrients back into the soil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's more, founders \u003ca href=\"http://richearthinstitute.org/?page_id=253\">Abraham Noe-Hays and Kim Nace\u003c/a> tell The Salt, once our urine enters the wastewater system, drinking water carries it to a treatment facility, where the nutrients become pollutants that can contaminate waterways and cause \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=121588652\">algal blooms\u003c/a>, among other issues.\u003c/p>\n\u003cp>\"One goal is preventing the pollution caused by peeing in water — keeping pee out of the waterways and protecting water quality,\" says Noe-Hays. \"And we can also make agriculture more sustainable and resilient by returning these nutrients to the soil. Urine is an inherently local and renewable source of fertilizer.\"\u003c/p>\n\u003cp>The idea of \"pee-cycling\" has much in common with the \"night soil\" tradition, as well as the newer practice of using \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">biosolids\u003c/a>, or sewage sludge that's been transformed into soil amendment for farmers. Several wastewater treatment plants in the U.S. have been making and donating biosolids, which are regulated by the Environmental Protection Agency, to farmers for years. But the practice is controversial because some activists claim that even certified biosolids could contain harmful chemicals.\u003c/p>\n\u003cp>The average human generates 8 pounds of nitrogen and almost 1 pound of phosphorous in a year's worth of urine. And those nutrients come in a form that plants can use. Though Rich Earth is the only legally authorized and publicly documented urine reuse project in the U.S., many other countries — rich and poor alike — have recognized its potential, and are conducting their own research.\u003c/p>\n\u003cp>Urine from a healthy person is sterile. So using it on farmland is considered safe: Even the World Health Organization has \u003ca href=\"http://www.who.int/water_sanitation_health/wastewater/urineguidelines.pdf\">guidelines\u003c/a> for reusing urine in agriculture.\u003c/p>\n\u003cp>The problem, though, is that with the \u003ca href=\"http://richearthinstitute.org/?page_id=305#UD\">urine-diverting toilets,\u003c/a> which some of the REI volunteers are using (others have waterless urinals with removable containers), the pee may get contaminated. So to kill off germs, Nace and Noe-Hays are testing two sanitization methods: pasteurization and storing it for a month or more, which allows the alkalinity to develop over time and kill microbes.\u003c/p>\n\u003cp>They are also trying to determine if there are medicines in the waste that might wind up in plants grown for food. So they're sending samples to researchers at the University of Buffalo and the EPA to find out.\u003c/p>\n\u003cp>So far the only farmer using the product grows hay as a forage crop for animals. When the Rich Earth team measured the impact of the urine applied to her hay fields in 2013, they found that yields increased dramatically. And word has gotten around their community; they now have a waiting list.\u003c/p>\n\u003cfigure id=\"attachment_85397\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\" alt=\"Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have more farmers who want urine brought to them than infrastructure to do it,\" says Nace. \"But we can only begin to service this region. We would like to have enough [scientific] documentation that it could be replicated at the state level.\"\u003c/p>\n\u003cp>Scaling up such a project isn't just a hope of hippie Vermonters. \u003ca href=\"http://www.zef.de/index.php?id=2232&tx_zefportal_staff%5Bref%5D=2306&tx_zefportal_staff%5Buid%5D=1614&cHash=84825984fd451f8dfa7ecdbacb2515df\">Samantha Antonini\u003c/a>, a researcher at the Center for Development Research at the University of Bonn in Germany, assessed two rather complex and expensive technologies for turning urine into fertilizer and \u003ca href=\"http://hss.ulb.uni-bonn.de/2013/3214/3214.htm.\">found\u003c/a> that agricultural yields with urine fertilizers were comparable to those achieved with commercial fertilizers.\u003c/p>\n\u003cp>Europeans, and particularly \u003ca href=\"http://www.swedenviro.se/gemensamma_se/documents/Urinsep_eng.pdf\">the Swedes\u003c/a>, are intrigued by the idea. But, Antonini tells us in an email, \"there's a long way to go before you can even think of using urine as a commercial fertilizer given the rather stringent regulations in the EU.\"\u003c/p>\n\u003cp>In the developing world, however, she thinks these systems could be especially helpful who don't currently have access to any sanitation. But so far, there isn't much demand for it. Still, \"ecological sanitation\" is becoming a bit of a buzz word — the wonky version of \"pee-cycling.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"title": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that's not yet approved in China, and the Chinese government struck back.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?",
"title": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85294\" class=\"wp-caption aligncenter\" style=\"max-width: 4288px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\" alt=\"Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\" width=\"4288\" height=\"2848\" class=\"size-full wp-image-85294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>by Rashmee Roshan Lall, \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">OZY\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336142998/could-specialty-cocoa-be-haitis-golden-ticket-to-prosperity\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/14)\u003c/p>\n\u003cp>In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means \"mother cacao tree.\" His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity — and his country's chance to cash in on surging chocolate demand around the world.\u003c/p>\n\u003cp>Maman Pye is one of about 600 \"supertrees\" scattered throughout northern Haiti. Supertrees are not unique to Haiti. They don't even seem remarkable, until you look closer. These mamas can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. What's more, their fruitful ways are easily spread, largely by grafting.\u003c/p>\n\u003cp>All of which makes Maman Pye and its sisters key to realizing a long-cherished dream in Haiti: to rev up cacao production and gain a foothold in the high-end global chocolate market, says Philippe Mathieu, a chocolate lover and former agriculture minister who now directs USAID's cacao program. \"We are looking to find a niche market, because Haiti can provide chocolate for the connoisseur,\" he says.\u003c/p>\n\u003cp>In some ways, it's a modest goal. Beset by historically low yields and poor farm-to-market infrastructure, Haiti doesn't yet expect to become a commodity player or for cacao to single-handedly transform the economy. Instead, Mathieu and others hope that cacao supertrees will improve standards of living in the long-struggling country, which has a per capita gross national income of less than $800 a year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's certainly plenty of room for a niche producer. The World Cocoa Foundation says global demand for Theobroma cacao, literally \"food of the gods,\" is rising 3.1 percent a year. The reason? Citizens of emerging economies are becoming chocoholics. Hershey, for instance, predicts China will be its second-largest market (after the United States) by 2017. Cacao supply, however, is notoriously erratic. Crops in West Africa, which produces 70 percent of the world's cacao, are vulnerable to extreme weather, pests and disease.\u003c/p>\n\u003cp>Haiti wouldn't need huge plantations to compete: Unlike large, industrialized crops, 90 percent of the world's cocoa comes from small, family-run farms like the ones Haiti has.\u003c/p>\n\u003cp>Those are sweet macroeconomic fundamentals, but how does the Haitian stuff taste? Singular, according to the experts: sweetly seductive rather than bitter, even in its natural form. Haitians swear by their \u003cem>chokola,\u003c/em> richened with cinnamon, vanilla and nutmeg. Mathieu, who has written copiously about Haitian cocoa, says it's \"unbeatable.\"\u003c/p>\n\u003cblockquote>\u003cp>\"Specialists in big chocolate companies came here and loved our cocoa so much, they said they would buy everything we had — 10 times more, 100 times more,\" he says. \"But we didn't have it. The quantity we produce is not enough right now.\"\u003c/p>\u003c/blockquote>\n\u003cp>Haiti's cacao results from the remarkable union of Criollo and Trinitario, varieties championed throughout the world. They arrived on Hispaniola, the island Haiti shares with the Dominican Republic, with French and Spanish conquerors in the mid-16th century. For a while during the colonial era, cacao was exported in abundance by sharp-eyed Europeans looking to make their fortunes.\u003c/p>\n\u003cp>Their legacy of quality cocoa may mean riches for Haitians 500 years on. Right now, the low yields and weak infrastructure render Haitian chocolate almost wholly absent from groceries and confectioners worldwide. Connoisseurs, including those from Paris' prestigious Salon du Chocolat, wish it weren't.\u003c/p>\n\u003cp>Part of USAID's $88 million \u003ca href=\"http://www.feedthefuture.gov/country/haiti-0\">Feed the Future North program\u003c/a>, the cacao project aims to double yields within a decade, so that by 2024, Haiti will produce 400 kilograms per hectare. That would bring Haitian cacao production up to the world average. While USAID has had some success with cacao yields in the past, it now sees the supertrees as critical to taking Haiti's cacao even further.\u003c/p>\n\u003cp>In Mamonvil's garden, grafts from Maman Pye have been applied to low branches of ordinary cocoa trees. When they take, the grafts will transfer Maman Pye's fruitful genes to younger trees. The younger trees will mature more quickly than trees grown from seedlings, producing pods within just three years — and many more pods than their ordinary brethren.\u003c/p>\n\u003cp>The program isn't relying wholly on supertrees and grafts, though. It also teaches farmers the basics: how to prune correctly, protect delicate seedlings using big-leaved banana plants for shade, share tips and tricks at farm field schools, and graft from supertrees. Nearly 2 million seedlings will also be planted.\u003c/p>\n\u003cp>If the program hits its targets, Haiti will produce some 10,000 tons of cacao per year. It'll be a tiny bit of the total worldwide output, which is currently 10 million tons, but enough to gain a foothold as a niche producer of luxury chocolate. There's no guarantee it will succeed, of course; little is easy in Haiti. But if Haiti can produce enough of its specialty cocoa, then rising demand and chocolate prices would, in theory, do the rest.\u003c/p>\n\u003cp>Back in his garden in Robillard, Mamonvil says he is hopeful for the first time in years. \"One of my sons has just finished studying agronomy. He'll help, of course, but it's funny,\" he says, \"all my six children tell me they will always return, no matter what they do, to take care of the cocoa trees.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">Ozy.com\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Cacao \"supertrees\" in the north produce more pods with more seeds than ordinary cacao trees. A USAID project hopes to capitalize on that so Haiti can gain a foothold in the high-end chocolate market.",
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"description": "Cacao "supertrees" in the north produce more pods with more seeds than ordinary cacao trees. A USAID project hopes to capitalize on that so Haiti can gain a foothold in the high-end chocolate market.",
"title": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity? | KQED",
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"headline": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85294\" class=\"wp-caption aligncenter\" style=\"max-width: 4288px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\" alt=\"Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\" width=\"4288\" height=\"2848\" class=\"size-full wp-image-85294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>by Rashmee Roshan Lall, \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">OZY\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336142998/could-specialty-cocoa-be-haitis-golden-ticket-to-prosperity\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/14)\u003c/p>\n\u003cp>In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means \"mother cacao tree.\" His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity — and his country's chance to cash in on surging chocolate demand around the world.\u003c/p>\n\u003cp>Maman Pye is one of about 600 \"supertrees\" scattered throughout northern Haiti. Supertrees are not unique to Haiti. They don't even seem remarkable, until you look closer. These mamas can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. What's more, their fruitful ways are easily spread, largely by grafting.\u003c/p>\n\u003cp>All of which makes Maman Pye and its sisters key to realizing a long-cherished dream in Haiti: to rev up cacao production and gain a foothold in the high-end global chocolate market, says Philippe Mathieu, a chocolate lover and former agriculture minister who now directs USAID's cacao program. \"We are looking to find a niche market, because Haiti can provide chocolate for the connoisseur,\" he says.\u003c/p>\n\u003cp>In some ways, it's a modest goal. Beset by historically low yields and poor farm-to-market infrastructure, Haiti doesn't yet expect to become a commodity player or for cacao to single-handedly transform the economy. Instead, Mathieu and others hope that cacao supertrees will improve standards of living in the long-struggling country, which has a per capita gross national income of less than $800 a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's certainly plenty of room for a niche producer. The World Cocoa Foundation says global demand for Theobroma cacao, literally \"food of the gods,\" is rising 3.1 percent a year. The reason? Citizens of emerging economies are becoming chocoholics. Hershey, for instance, predicts China will be its second-largest market (after the United States) by 2017. Cacao supply, however, is notoriously erratic. Crops in West Africa, which produces 70 percent of the world's cacao, are vulnerable to extreme weather, pests and disease.\u003c/p>\n\u003cp>Haiti wouldn't need huge plantations to compete: Unlike large, industrialized crops, 90 percent of the world's cocoa comes from small, family-run farms like the ones Haiti has.\u003c/p>\n\u003cp>Those are sweet macroeconomic fundamentals, but how does the Haitian stuff taste? Singular, according to the experts: sweetly seductive rather than bitter, even in its natural form. Haitians swear by their \u003cem>chokola,\u003c/em> richened with cinnamon, vanilla and nutmeg. Mathieu, who has written copiously about Haitian cocoa, says it's \"unbeatable.\"\u003c/p>\n\u003cblockquote>\u003cp>\"Specialists in big chocolate companies came here and loved our cocoa so much, they said they would buy everything we had — 10 times more, 100 times more,\" he says. \"But we didn't have it. The quantity we produce is not enough right now.\"\u003c/p>\u003c/blockquote>\n\u003cp>Haiti's cacao results from the remarkable union of Criollo and Trinitario, varieties championed throughout the world. They arrived on Hispaniola, the island Haiti shares with the Dominican Republic, with French and Spanish conquerors in the mid-16th century. For a while during the colonial era, cacao was exported in abundance by sharp-eyed Europeans looking to make their fortunes.\u003c/p>\n\u003cp>Their legacy of quality cocoa may mean riches for Haitians 500 years on. Right now, the low yields and weak infrastructure render Haitian chocolate almost wholly absent from groceries and confectioners worldwide. Connoisseurs, including those from Paris' prestigious Salon du Chocolat, wish it weren't.\u003c/p>\n\u003cp>Part of USAID's $88 million \u003ca href=\"http://www.feedthefuture.gov/country/haiti-0\">Feed the Future North program\u003c/a>, the cacao project aims to double yields within a decade, so that by 2024, Haiti will produce 400 kilograms per hectare. That would bring Haitian cacao production up to the world average. While USAID has had some success with cacao yields in the past, it now sees the supertrees as critical to taking Haiti's cacao even further.\u003c/p>\n\u003cp>In Mamonvil's garden, grafts from Maman Pye have been applied to low branches of ordinary cocoa trees. When they take, the grafts will transfer Maman Pye's fruitful genes to younger trees. The younger trees will mature more quickly than trees grown from seedlings, producing pods within just three years — and many more pods than their ordinary brethren.\u003c/p>\n\u003cp>The program isn't relying wholly on supertrees and grafts, though. It also teaches farmers the basics: how to prune correctly, protect delicate seedlings using big-leaved banana plants for shade, share tips and tricks at farm field schools, and graft from supertrees. Nearly 2 million seedlings will also be planted.\u003c/p>\n\u003cp>If the program hits its targets, Haiti will produce some 10,000 tons of cacao per year. It'll be a tiny bit of the total worldwide output, which is currently 10 million tons, but enough to gain a foothold as a niche producer of luxury chocolate. There's no guarantee it will succeed, of course; little is easy in Haiti. But if Haiti can produce enough of its specialty cocoa, then rising demand and chocolate prices would, in theory, do the rest.\u003c/p>\n\u003cp>Back in his garden in Robillard, Mamonvil says he is hopeful for the first time in years. \"One of my sons has just finished studying agronomy. He'll help, of course, but it's funny,\" he says, \"all my six children tell me they will always return, no matter what they do, to take care of the cocoa trees.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">Ozy.com\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n[vimeo 102581161]\u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
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"description": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going | KQED",
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"headline": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"datePublished": "2014-07-28T07:37:56-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deploying Drones To Get An Overview Of Factory Farms",
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"content": "\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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