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"disqusTitle": "Chickpeas Sit In Silos As Trump's Trade Wars Wage On",
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"content": "\u003cp>On a recent rainy day, farmer Allen Druffel stands outside a silo shuffling his feet in the gravel. This co-op bin is where he stores his dried garbanzo beans in the tiny town of Colton, Wash. The place should be busy; trucks should be loading and hauling this year's crop to markets and international ports. But midafternoon, there's just the rain.\u003c/p>\n\u003cp>Since farmers like Druffel brought in this year's crops, hardly any garbanzos — or chickpeas — have moved.\u003c/p>\n\u003cp>\"Thirty to 40 percent of our total revenue is in the bin,\" Druffel says. \"And we're not sure what we want to do with it.\"\u003c/p>\n\u003cp>And it's bad times for lentils and peas, too. In the agriculture industry, these are all called pulse crops. The largest importers of U.S. pulse crops have slapped tariffs on them, and they've been sitting in silos ever since.\u003c/p>\n\u003cp>\u003cstrong>Bitter bumper\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. If you're talking real numbers, in February of 2018 I sold chickpeas for 50 cents a pound — and today they're trading at 18 cents a pound.\"\u003c/p>\n\u003cp>Dirk Hammond is an honest-to-goodness bean counter. He does the accounting at \u003ca href=\"https://gfbrocke.com/\">George F. Brocke & Sons\u003c/a>, a pulse crop exporter in Kendrick, Idaho.\u003c/p>\n\u003cp>\"I tell people this year, I feel like I'm the Grinch because of the prices,\" Hammond says. \"And it's, you know, nothing that we as a company, or any grower or landlord has done — it's just a circumstance of global politics and global trade.\"\u003c/p>\n\u003cp>At Brocke & Sons, high-tech systems sift through the harvest, sorting out the chaff and debris and packaging the pulse crops for shipment around the world. In the deafening facility, robots whiz and whirl, stacking hefty bags of garbanzo beans on wooden pallets.\u003c/p>\n\u003cp>Hammond says this year's pulse crops were nearly busting out of the bins. Farmers had plenty of moisture for their dryland or nonirrigated crops. So they had really great quality and yields. And across the nation, farmers planted more garbanzos than ever before — increasing the acres grown from about 600,000 acres to 800,000.\u003c/p>\n\u003cp>\u003cstrong>\"Real catastrophe\"\u003c/strong>\u003c/p>\n\u003cp>Down the road in Moscow, Idaho, Tim McGreevy is the head of the \u003ca href=\"https://www.usapulses.org/\">American Pulse Association\u003c/a>. He represents pulse crop growers across the country.\u003c/p>\n\u003cp>In the near 25 years he has held the job, McGreevy says he has never seen such a tough market. He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. Druffel tries to brush off this year's disappointment and his family's risk.\u003c/p>\n\u003cp>\"No, it doesn't bother me,\" Druffel says in a low voice. \"It's the game we chose to play. I do it 'cause I love it.\"\u003c/p>\n\u003cp>Pressed a bit more, Druffel smiles. Through welling tears, he reluctantly admits:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Oh, it hits home.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Northwest News Network. To see more, visit \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chickpeas+Sit+In+Silos+As+Trump%27s+Trade+Wars+Wage+On&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The largest importers of crops like lentils, garbanzos or peas — China and India — aren't buying because of trade wars and tariffs. But farmers already planted in anticipation of sales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent rainy day, farmer Allen Druffel stands outside a silo shuffling his feet in the gravel. This co-op bin is where he stores his dried garbanzo beans in the tiny town of Colton, Wash. The place should be busy; trucks should be loading and hauling this year's crop to markets and international ports. But midafternoon, there's just the rain.\u003c/p>\n\u003cp>Since farmers like Druffel brought in this year's crops, hardly any garbanzos — or chickpeas — have moved.\u003c/p>\n\u003cp>\"Thirty to 40 percent of our total revenue is in the bin,\" Druffel says. \"And we're not sure what we want to do with it.\"\u003c/p>\n\u003cp>And it's bad times for lentils and peas, too. In the agriculture industry, these are all called pulse crops. The largest importers of U.S. pulse crops have slapped tariffs on them, and they've been sitting in silos ever since.\u003c/p>\n\u003cp>\u003cstrong>Bitter bumper\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. If you're talking real numbers, in February of 2018 I sold chickpeas for 50 cents a pound — and today they're trading at 18 cents a pound.\"\u003c/p>\n\u003cp>Dirk Hammond is an honest-to-goodness bean counter. He does the accounting at \u003ca href=\"https://gfbrocke.com/\">George F. Brocke & Sons\u003c/a>, a pulse crop exporter in Kendrick, Idaho.\u003c/p>\n\u003cp>\"I tell people this year, I feel like I'm the Grinch because of the prices,\" Hammond says. \"And it's, you know, nothing that we as a company, or any grower or landlord has done — it's just a circumstance of global politics and global trade.\"\u003c/p>\n\u003cp>At Brocke & Sons, high-tech systems sift through the harvest, sorting out the chaff and debris and packaging the pulse crops for shipment around the world. In the deafening facility, robots whiz and whirl, stacking hefty bags of garbanzo beans on wooden pallets.\u003c/p>\n\u003cp>Hammond says this year's pulse crops were nearly busting out of the bins. Farmers had plenty of moisture for their dryland or nonirrigated crops. So they had really great quality and yields. And across the nation, farmers planted more garbanzos than ever before — increasing the acres grown from about 600,000 acres to 800,000.\u003c/p>\n\u003cp>\u003cstrong>\"Real catastrophe\"\u003c/strong>\u003c/p>\n\u003cp>Down the road in Moscow, Idaho, Tim McGreevy is the head of the \u003ca href=\"https://www.usapulses.org/\">American Pulse Association\u003c/a>. He represents pulse crop growers across the country.\u003c/p>\n\u003cp>In the near 25 years he has held the job, McGreevy says he has never seen such a tough market. He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. Druffel tries to brush off this year's disappointment and his family's risk.\u003c/p>\n\u003cp>\"No, it doesn't bother me,\" Druffel says in a low voice. \"It's the game we chose to play. I do it 'cause I love it.\"\u003c/p>\n\u003cp>Pressed a bit more, Druffel smiles. Through welling tears, he reluctantly admits:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Oh, it hits home.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Northwest News Network. To see more, visit \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chickpeas+Sit+In+Silos+As+Trump%27s+Trade+Wars+Wage+On&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Godfather of California Organics is Optimistic About the Future of Food",
"title": "The Godfather of California Organics is Optimistic About the Future of Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "After selling his legendary Star Route farms for $10 million to the University of San Francisco last year, Warren Weber is ready for his next gig.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Reyes: Building Dignity for the Homeless Through Farming",
"title": "Anthony Reyes: Building Dignity for the Homeless Through Farming",
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"content": "\u003cp>Anthony Reyes found his calling working at the intersection of farming and social justice with organizations such as the \u003ca href=\"http://www.seattletilth.org/\">Tilth Alliance\u003c/a> in Seattle, the youth education program \u003ca href=\"http://commonthreadsfarm.org/\">Common Threads Farm\u003c/a> in Bellingham, and now with the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a> in Santa Cruz. Reyes credits his college days at the University of California, Santa Cruz, for his passion for sustainable agriculture with a food justice focus. Reyes, a biracial Millennial with Mexican-American roots, always wanted to return to the area, a hub for farming with a mission. In 2017, he returned to the community where he first learned to grow food and view agricultural systems through a justice lens.\u003c/p>\n\u003cp>In his first year at the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a>, Anthony Reyes says he was asked about every stereotype imaginable when working with this marginalized population. Chief among them: \u003ci>Do homeless people really work?\u003c/i> There’s a lot of stigma associated with this population, he says. “For the record, the crews here are some of the most hardworking people I’ve ever met,” says Reyes of the participants in the non-profit’s year-long employment-training program at Natural Bridges Farm.\u003c/p>\n\u003cp>The project serves people in Santa Cruz County who are homeless or formerly homeless, who have experienced barriers to employment, and who want to maintain a stable productive place in society. “The crew tackles every task seriously with passion and heart.”\u003c/p>\n\u003cp>Reyes spends his days on the farm bouncing between different posts—whether the field, greenhouse, farm stand, or kitchen—helping crews with their tasks on the 3.5-acre farm, which grows row crops and flowers. He’s also in charge of the organization’s three-pronged Community Supported Agriculture program. CSAs, an alternative marketing model that features a direct relationship between farmer and consumer, accounts for about 10 percent of the 25-year-old institution’s income.\u003c/p>\n\u003cp>The program includes a traditional CSA, a U-pick version, and a scholarship fund, where people can donate to a CSA program for 10 local organizations serving the needy. Flowers go to a local hospice program and the program includes a value-added enterprise making and selling jams, dried herbs, and floral wreaths, which are sold at their downtown store, in a new shop in nearby Capitola, and online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Relationships are central to Reyes’s job, he says, and inform every aspect of work on the farm, which is slated to expand to a 9-acre permanent site expected to be fully operational in 2020. The 28-year-old strives to treat each crew member with care, compassion, and respect. He says he learns as much from his 17-member crew as they learn from him. “Every single day they inspire me. The farm itself is such a place of radical inclusivity. Everyone is embraced and welcomed,” he says. “And that is reflected in the pride people take in the work and the collaboration on the farm. It’s really a beautiful thing to witness on a day-to-day basis.”\u003c/p>\n\u003cp>Reyes has farming in his blood: Wisconsin dairy farmers make up his mother’s side of the family. His father is of Mexican heritage and his paternal grandfather ran a “mow and blow” business in Los Angeles. The smell of grass and a four-stroke engine is embedded in childhood memories, he says, and he looked up to his grandfather, a gentle soul. In college, Reyes says his studies helped him begin to see agriculture and outside work though a social justice lens. A key mentor on campus: a UC Santa Cruz lead groundskeeper whom he worked with, Jose Sanchez.\u003c/p>\n\u003cfigure id=\"attachment_130046\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg\" alt=\"Anthony in the garden\" width=\"700\" height=\"577\" class=\"size-full wp-image-130046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-520x429.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Anthony in the garden \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His “juiciest” days, Reyes says, are whenever he can get his hands in the earth. “I make some of the deepest connections with our crew members simply working alongside them,” he says. “Working the soil creates a safe space for people to be seen and heard for who they are.”\u003c/p>\n\u003cp>Reyes has seen first-hand what a difference growing food can make in someone’s life. “There’s something very restorative and transformative about planting a seed and watering it and watching it grow into a flourishing plant that can provide sustenance,” he says. “From a little speck in your hand to the harvest for your lunch: That has a calming, therapeutic effect.”\u003c/p>\n\u003cp>Crew members see the fruits of their labor and the value that it brings. “There are very real, tangible benefits at the end of the day, whether someone has spent it building a bed, weeding, or picking. You can see the difference you’ve made,” says Reyes. “There’s ownership and a sense of accomplishment.”\u003c/p>\n\u003cp>As Reyes points out, homelessness and joblessness go hand in hand. Lack of job skills, a spotty work history, an absent social support network, and low self-esteem can all make the transition out of homelessness more difficult. The Homeless Garden Project’s program is designed to address these concerns, in addition to the challenges that come with substance abuse, mental health issues, physical or developmental disability, and the unique problems faced by veterans—all obstacles that disproportionately impact the homeless community.\u003c/p>\n\u003cp>Housing is one of the most immediate problems. Some of the Homeless Garden Project’s clientele live in shelters, while others camp outside or in cars, or reside in tenuous subsidized housing situations. A team of social work interns help garden crew members find stable employment and housing. The interns also help the crew find resources to address other obstacles like transportation, substance abuse, and mental health problems.\u003c/p>\n\u003cfigure id=\"attachment_130047\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg\" alt=\"Feeding people at the Homeless Garden Project\" width=\"700\" height=\"666\" class=\"size-full wp-image-130047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-240x228.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-375x357.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-520x495.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feeding people at the Homeless Garden Project \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Every single person on the crew has personal challenges they’re trying to work through. We very much meet people where they are,” says Reyes. In a region known for exorbitant rents and real estate, Reyes is well aware that many residents of the greater community—including some farm project volunteers—are just a paycheck or two away from homelessness themselves.\u003c/p>\n\u003cp>Measuring success comes in multiple ways. More than 90 percent of participants in the program find stable housing and employment at the end of their garden project tenure. There’s also the less quantifiable personal growth that Reyes observes in his crews over time: “I watch people try new things and come out of their shell.”\u003c/p>\n\u003cp>His own on-the-job goals? “I remind myself constantly to show up, and what it means to be present. I’ve learned so much about myself in this line of work,” he says. “It’s also given me more confidence and allowed me to be okay with, and find strength in, vulnerability. It’s not just me. Every single person who steps onto the farm is changed by it.”\u003c/p>\n\u003cp>\u003ci>Reprinted with permission from \u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Photos: Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co/\">The Understory\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/07/27/anthony-reyes-building-dignity-for-the-homeless-through-farming/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Reyes found his calling working at the intersection of farming and social justice with organizations such as the \u003ca href=\"http://www.seattletilth.org/\">Tilth Alliance\u003c/a> in Seattle, the youth education program \u003ca href=\"http://commonthreadsfarm.org/\">Common Threads Farm\u003c/a> in Bellingham, and now with the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a> in Santa Cruz. Reyes credits his college days at the University of California, Santa Cruz, for his passion for sustainable agriculture with a food justice focus. Reyes, a biracial Millennial with Mexican-American roots, always wanted to return to the area, a hub for farming with a mission. In 2017, he returned to the community where he first learned to grow food and view agricultural systems through a justice lens.\u003c/p>\n\u003cp>In his first year at the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a>, Anthony Reyes says he was asked about every stereotype imaginable when working with this marginalized population. Chief among them: \u003ci>Do homeless people really work?\u003c/i> There’s a lot of stigma associated with this population, he says. “For the record, the crews here are some of the most hardworking people I’ve ever met,” says Reyes of the participants in the non-profit’s year-long employment-training program at Natural Bridges Farm.\u003c/p>\n\u003cp>The project serves people in Santa Cruz County who are homeless or formerly homeless, who have experienced barriers to employment, and who want to maintain a stable productive place in society. “The crew tackles every task seriously with passion and heart.”\u003c/p>\n\u003cp>Reyes spends his days on the farm bouncing between different posts—whether the field, greenhouse, farm stand, or kitchen—helping crews with their tasks on the 3.5-acre farm, which grows row crops and flowers. He’s also in charge of the organization’s three-pronged Community Supported Agriculture program. CSAs, an alternative marketing model that features a direct relationship between farmer and consumer, accounts for about 10 percent of the 25-year-old institution’s income.\u003c/p>\n\u003cp>The program includes a traditional CSA, a U-pick version, and a scholarship fund, where people can donate to a CSA program for 10 local organizations serving the needy. Flowers go to a local hospice program and the program includes a value-added enterprise making and selling jams, dried herbs, and floral wreaths, which are sold at their downtown store, in a new shop in nearby Capitola, and online.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Relationships are central to Reyes’s job, he says, and inform every aspect of work on the farm, which is slated to expand to a 9-acre permanent site expected to be fully operational in 2020. The 28-year-old strives to treat each crew member with care, compassion, and respect. He says he learns as much from his 17-member crew as they learn from him. “Every single day they inspire me. The farm itself is such a place of radical inclusivity. Everyone is embraced and welcomed,” he says. “And that is reflected in the pride people take in the work and the collaboration on the farm. It’s really a beautiful thing to witness on a day-to-day basis.”\u003c/p>\n\u003cp>Reyes has farming in his blood: Wisconsin dairy farmers make up his mother’s side of the family. His father is of Mexican heritage and his paternal grandfather ran a “mow and blow” business in Los Angeles. The smell of grass and a four-stroke engine is embedded in childhood memories, he says, and he looked up to his grandfather, a gentle soul. In college, Reyes says his studies helped him begin to see agriculture and outside work though a social justice lens. A key mentor on campus: a UC Santa Cruz lead groundskeeper whom he worked with, Jose Sanchez.\u003c/p>\n\u003cfigure id=\"attachment_130046\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg\" alt=\"Anthony in the garden\" width=\"700\" height=\"577\" class=\"size-full wp-image-130046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-520x429.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Anthony in the garden \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His “juiciest” days, Reyes says, are whenever he can get his hands in the earth. “I make some of the deepest connections with our crew members simply working alongside them,” he says. “Working the soil creates a safe space for people to be seen and heard for who they are.”\u003c/p>\n\u003cp>Reyes has seen first-hand what a difference growing food can make in someone’s life. “There’s something very restorative and transformative about planting a seed and watering it and watching it grow into a flourishing plant that can provide sustenance,” he says. “From a little speck in your hand to the harvest for your lunch: That has a calming, therapeutic effect.”\u003c/p>\n\u003cp>Crew members see the fruits of their labor and the value that it brings. “There are very real, tangible benefits at the end of the day, whether someone has spent it building a bed, weeding, or picking. You can see the difference you’ve made,” says Reyes. “There’s ownership and a sense of accomplishment.”\u003c/p>\n\u003cp>As Reyes points out, homelessness and joblessness go hand in hand. Lack of job skills, a spotty work history, an absent social support network, and low self-esteem can all make the transition out of homelessness more difficult. The Homeless Garden Project’s program is designed to address these concerns, in addition to the challenges that come with substance abuse, mental health issues, physical or developmental disability, and the unique problems faced by veterans—all obstacles that disproportionately impact the homeless community.\u003c/p>\n\u003cp>Housing is one of the most immediate problems. Some of the Homeless Garden Project’s clientele live in shelters, while others camp outside or in cars, or reside in tenuous subsidized housing situations. A team of social work interns help garden crew members find stable employment and housing. The interns also help the crew find resources to address other obstacles like transportation, substance abuse, and mental health problems.\u003c/p>\n\u003cfigure id=\"attachment_130047\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg\" alt=\"Feeding people at the Homeless Garden Project\" width=\"700\" height=\"666\" class=\"size-full wp-image-130047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-240x228.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-375x357.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-520x495.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feeding people at the Homeless Garden Project \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Every single person on the crew has personal challenges they’re trying to work through. We very much meet people where they are,” says Reyes. In a region known for exorbitant rents and real estate, Reyes is well aware that many residents of the greater community—including some farm project volunteers—are just a paycheck or two away from homelessness themselves.\u003c/p>\n\u003cp>Measuring success comes in multiple ways. More than 90 percent of participants in the program find stable housing and employment at the end of their garden project tenure. There’s also the less quantifiable personal growth that Reyes observes in his crews over time: “I watch people try new things and come out of their shell.”\u003c/p>\n\u003cp>His own on-the-job goals? “I remind myself constantly to show up, and what it means to be present. I’ve learned so much about myself in this line of work,” he says. “It’s also given me more confidence and allowed me to be okay with, and find strength in, vulnerability. It’s not just me. Every single person who steps onto the farm is changed by it.”\u003c/p>\n\u003cp>\u003ci>Reprinted with permission from \u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Photos: Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co/\">The Understory\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/07/27/anthony-reyes-building-dignity-for-the-homeless-through-farming/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
"title": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Every morning, JoHanna Symons quietly rides her sorrel Quarter Horse through dusty pens packed with young cattle at her ranch in Madras, Ore.\u003c/p>\n\u003cp>She's looking for the ones that cough or are injured so she can doctor them.\u003c/p>\n\u003cp>But when it comes to international trade wars, Symons and her husband, Jeremy, are at the mercy of bigger forces.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180705_me_northwest_ranchers_have_beef_with_trumps_trade_wars_but_still_support_him.mp3\u003c/p>\n\u003cp>\"I feel like some of us little guys,\" Symons says, \"our hands are just tied.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just in time for that Fourth of July burger, tariffs are hitting U.S. beef exports this week. And tariffs mean lots of prime cuts could get dumped back on the domestic market, lowering prices. Symons, and other ranchers across the West, are bracing to lose money — but many still proudly support President Donald Trump.\u003c/p>\n\u003cp>Symons breeds cattle and raises them on a \u003ca href=\"http://www.symonsbeefcompany.com/\">4,500 feedlot\u003c/a>. People call it \"Gate-to-plate.\" She and her husband also butcher the cattle and even deliver to restaurants.\u003c/p>\n\u003cp>As a Republican and a business owner, Symons likes Donald Trump and was happy he won. Then the trade wars heated up, and beef was one of the targets.\u003c/p>\n\u003cp>From China, a 25 percent tariff starts July 6; Canada slapped 10 percent on some beef products July 1.\u003c/p>\n\u003cp>Symons doesn't regret her vote, but she has started to worry. \"We're at the mercy of overseas and at the mercy of the bigger players in the game,\" she says.\u003c/p>\n\u003cp>Kent Bacus, who heads trade for the \u003ca href=\"http://www.beefusa.org/\">National Cattlemen's Beef Association\u003c/a>, says, \"We're hopeful that the administration is going to be successful, but we need them to be successful very soon.\"\u003c/p>\n\u003cp>He says a year ago, China was a new and promising market for certain cuts of beef not popular in America.\u003c/p>\n\u003cp>But now he says the whole industry is discouraged. He calls some of the tariffs retaliatory. And he says it means governments are picking winners and losers.\u003c/p>\n\u003cp>\"We need to solve these trade problems,\" Bacus says. \"But we don't need to do it on the backs of America's farmers and ranchers.\"\u003c/p>\n\u003cp>Outside of remote Diamond, Ore., Buck Taylor runs around 1,000 Red Angus\u003cstrong> \u003c/strong>mother cows. He doesn't blame Trump for the tariffs that might cost him.\u003c/p>\n\u003cp>\"Any hit that we take now will be superseded by some accomplishments that he will probably make to make up for it,\" Taylor says.\u003c/p>\n\u003cp>Taylor rests his hand on a metal field gate, smiling. It opens wide to an expansive hay field flanked by dramatic flat-top mesas. The day after the presidential election, he and his four grandchildren spray-painted it into an American flag — reflectors for stars.\u003c/p>\n\u003cp>\"We're proud of it,\" he says softly chuckling.\u003c/p>\n\u003cp>And he's proud of the Trump flag that flies at the head of his driveway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just in time for that Fourth of July burger, tariffs are hitting U.S. beef exports this week. And tariffs mean lots of prime cuts could get dumped back on the domestic market, lowering prices. Symons, and other ranchers across the West, are bracing to lose money — but many still proudly support President Donald Trump.\u003c/p>\n\u003cp>Symons breeds cattle and raises them on a \u003ca href=\"http://www.symonsbeefcompany.com/\">4,500 feedlot\u003c/a>. People call it \"Gate-to-plate.\" She and her husband also butcher the cattle and even deliver to restaurants.\u003c/p>\n\u003cp>As a Republican and a business owner, Symons likes Donald Trump and was happy he won. Then the trade wars heated up, and beef was one of the targets.\u003c/p>\n\u003cp>From China, a 25 percent tariff starts July 6; Canada slapped 10 percent on some beef products July 1.\u003c/p>\n\u003cp>Symons doesn't regret her vote, but she has started to worry. \"We're at the mercy of overseas and at the mercy of the bigger players in the game,\" she says.\u003c/p>\n\u003cp>Kent Bacus, who heads trade for the \u003ca href=\"http://www.beefusa.org/\">National Cattlemen's Beef Association\u003c/a>, says, \"We're hopeful that the administration is going to be successful, but we need them to be successful very soon.\"\u003c/p>\n\u003cp>He says a year ago, China was a new and promising market for certain cuts of beef not popular in America.\u003c/p>\n\u003cp>But now he says the whole industry is discouraged. He calls some of the tariffs retaliatory. And he says it means governments are picking winners and losers.\u003c/p>\n\u003cp>\"We need to solve these trade problems,\" Bacus says. \"But we don't need to do it on the backs of America's farmers and ranchers.\"\u003c/p>\n\u003cp>Outside of remote Diamond, Ore., Buck Taylor runs around 1,000 Red Angus\u003cstrong> \u003c/strong>mother cows. He doesn't blame Trump for the tariffs that might cost him.\u003c/p>\n\u003cp>\"Any hit that we take now will be superseded by some accomplishments that he will probably make to make up for it,\" Taylor says.\u003c/p>\n\u003cp>Taylor rests his hand on a metal field gate, smiling. It opens wide to an expansive hay field flanked by dramatic flat-top mesas. The day after the presidential election, he and his four grandchildren spray-painted it into an American flag — reflectors for stars.\u003c/p>\n\u003cp>\"We're proud of it,\" he says softly chuckling.\u003c/p>\n\u003cp>And he's proud of the Trump flag that flies at the head of his driveway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry",
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"content": "\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "As Carbon Dioxide Levels Rise, Major Crops Are Losing Nutrients",
"title": "As Carbon Dioxide Levels Rise, Major Crops Are Losing Nutrients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180619_me_as_carbon_dioxide_levels_rise_major_crops_are_losing_nutrients.mp3\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the level of carbon dioxide in the air rises because of human activity, scientists are trying to pin down how plants are affected. There's evidence that it's changing many important plants we eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Growing California Rice and Almonds Against the Grain",
"title": "Growing California Rice and Almonds Against the Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"description": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dkim/\">Dakota Kim\u003c/a>, \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet the Farmworkers Leading the #MeToo Fight for Workers Everywhere",
"title": "Meet the Farmworkers Leading the #MeToo Fight for Workers Everywhere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>“Never again will we allow ourselves to be silenced as women … We will not permit our children’s lives to be limited by the greed of others because our children deserve a better future.\u003c/em>” ~ Lupe Gonzalo, Coalition of Immokalee Workers leader, at the \u003ca href=\"https://civileats.com/2018/03/19/floridas-farmworkers-take-their-fight-to-park-avenue/\">Time’s Up Wendy’s March\u003c/a>\u003c/p>\n\u003cp>Raquel,* 12, is the daughter of tomato pickers in Immokalee, Florida. In March, she and her sister Maria* travelled to New York City with the Coalition of Immokalee Workers’ (CIW) five-day\u003ca href=\"http://www.boycott-wendys.org/why-we-fast/\"> Freedom Fast\u003c/a>, where they joined 100 farmworkers and 24 children of farmworkers in an effort to bring attention to the group’s \u003ca href=\"https://civileats.com/2018/03/19/floridas-farmworkers-take-their-fight-to-park-avenue/\">campaign to urge Wendy’s to sign on to their Fair Food Program\u003c/a>.\u003c/p>\n\u003cp>The group fasted on Park Avenue in Midtown Manhattan, sometimes chanting loudly, sometimes silently, some with their mouths covered by wide black tape. Even while hungry in the snow and rain, the fasters displayed bravery, conviction, and a grounded strength.\u003c/p>\n\u003cp>Raquel and Maria don’t work in the fields, although they did try it out when they were eight and 10. Their father disapproved of the idea, but the girls persisted and went to harvest tomatoes one day. “I thought I would like it but after the first day, I was like ‘No. I can’t believe people are doing this,’” Raquel says. “It’s like a nightmare.”\u003c/p>\n\u003cp>But the girls aren’t just disturbed by long days spent doing back-breaking labor. “Rape is one of my biggest fears,” says Raquel. “I’m haunted by the idea of it.” Maria says she is, too. And they’re not alone.\u003c/p>\n\u003cfigure id=\"attachment_128568\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg\">\u003cimg class=\"size-full wp-image-128568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg\" alt=\"The 2,000-person Time’s Up Wendy’s March outside the Manhattan office of Nelson Peltz, Wendy’s board chair\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2,000-person Time’s Up Wendy’s March outside the Manhattan office of Nelson Peltz, Wendy’s board chair \u003ccite>(Vera Liang Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>\u003cstrong>Sexual Violence in Agriculture\u003c/strong>\u003c/h4>\n\u003cp>An estimated\u003ca href=\"https://www.pbs.org/wgbh/frontline/film/rape-in-the-fields/\"> 500,000 women labor in U.S. fields\u003c/a>. On many of the farms where Raquel’s parents worked up and down the East Coast, farmworkers describe coercion, catcalls, groping, and assault from crew leaders, supervisors, and even fellow workers as their “\u003ca href=\"http://ciw-online.org/blog/2017/10/letter-farmworker-women-to-wendys-ceo/\">daily bread\u003c/a>” in the fields. A\u003ca href=\"http://journals.sagepub.com/doi/abs/10.1177/1077801209360857\"> study \u003c/a>found that four out of five female farmworkers experience sexual violence at work. Women are often dependent on male supervisors for employment, housing, and transportation. Claims against harassers are largely processed by male managers, police officers, and judges, and retaliation for complaints is the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Isolating physically and socially, the informal work environment of commercial agriculture on many farms creates a “hustle culture” that threatens workers’ immediate safety and long-term health. In crop work, for example, portable toilets are often placed far from the fields, a tactic that keeps them from taking breaks, said Nely Rodriguez, a CIW leader. Workers must obtain permission to use the bathroom, which creates uncomfortable situations as women find themselves alone with crew leaders. “It’s easy for unwanted things to happen between the rows. You’re in their territory, so it’s easy for them to find and entrap you. I saw this in my own case,” Rodriguez says, who felt corralled because her former boss carried a pistol.\u003c/p>\n\u003cp>The advent of CIW’s \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> has changed that culture significantly; alongside the #MeToo and \u003ca href=\"https://www.timesupnow.com/\">Time’s Up\u003c/a> movements, the Fair Food Program is sparking change for workers and women in many industries.\u003c/p>\n\u003cp>CIW has sought to secure workers’ rights through the legal system and individual compensation. “We tried that first,” CIW leader Cruz Salucio explained during a workshop that he conducted with Silvia Perez on the Park Avenue sidewalk during the picket. “There were just [a small number of labor] inspectors in Florida monitoring the fields. They let farms know when they’d be visiting, so growers cleaned up the bathrooms and lunch areas before they came. Women didn’t feel comfortable raising problems with the monitors.” Salucio expressed similar concerns about corporate social responsibility programs that can fail to monitor and enforce standards.\u003c/p>\n\u003cp>The Freedom Fast called on Wendy’s—which has gone to great lengths to avoid signing on to the Fair Food Program, including \u003ca href=\"https://civileats.com/2016/03/17/tomato-workers-call-for-wendys-boycott-after-the-chain-shifts-its-sourcing-to-mexico/\">shifting their supply chain to Mexico\u003c/a>—to join farmworkers who have improved working conditions and wages in Florida’s $650 million tomato industry and in seven other states.\u003c/p>\n\u003cp>The vision of this immigrant worker-led human rights organization—to create a world without victims—also seeks to eradicate gender-based violence in U.S. agriculture and other industries throughout the world. Its Fair Food Program has been hailed in the Equal Employment Opportunity Commission’s\u003ca href=\"https://onlabor.org/wp-content/uploads/2016/11/report.pdf\"> Select Task Force on the Study of Harassment in the Workplace\u003c/a>.\u003c/p>\n\u003ch4>\u003cstrong>Fair Food Program: Protecting Women Farmworkers\u003c/strong>\u003c/h4>\n\u003cp>The program is also the first full-functioning example of a new model for protecting human rights for low-wage workers, dubbed “worker-driven social responsibility” (or “WSR” to distinguish it from the long-established practice of corporate social responsibility, “CSR”). CIW’s initiative was \u003ca href=\"https://civileats.com/2014/01/17/labor-takes-historic-stride-forward-as-walmart-joins-fair-food-program/\">recognized by the United Nations Working Group on Business and Human Rights\u003c/a> for its “smart mix” of tools, and received a 2015 \u003ca href=\"https://obamawhitehouse.archives.gov/blog/2015/01/29/combating-human-trafficking-supply-chains\">Presidential Medal\u003c/a> from President Obama.\u003c/p>\n\u003cp>The WSR approach is distinguished from CSR by the fact that its design emerges from the very community most affected by the exploitation it was created to prevent and extinguish. In Immokalee’s case, the Fair Food Program was built by and for workers like Rodriguez, Salucio, and Perez. This is important not so much for ideological as for practical reasons.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg\">\u003cimg class=\"alignright size-full wp-image-128567\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg\" alt=\"\" width=\"700\" height=\"870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-375x466.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-520x646.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>“The myriad ways in which perpetrators can be abusive is spectacularly creative—if you stop abuse in one place it pops up in another,” said Cathy Albisa, director of the\u003ca href=\"https://www.nesri.org/about/staff\"> National Economic & Social Rights Initiative\u003c/a>, which houses a growing \u003ca href=\"https://wsr-network.org/\">WSR Network\u003c/a>, a coalition of worker and human rights organizations. “Only the worker knows all the different ways this happens and how to design a program that stops it.”\u003c/p>\n\u003cp>Despite its goal of ending sexual harassment, the Fair Food Program was not designed as a sexual harassment program. “While counterintuitive, you can’t end gender-based violence by working directly on gender-based violence,” Albisa explained. “You can only end gender-based violence by working on structural issues that enable it, and those also shape the wider array of abuses affecting the whole community.”\u003c/p>\n\u003cp>By rectifying long-standing power imbalances, WSR drills into the foundation of the problem, addressing multiple abuses simultaneously. No gender-based violence programs have achieved the same amount of leverage in fostering change, noted Albisa, who has been working in women’s and social justice movements for the past two decades.\u003c/p>\n\u003cp>A central mechanism of WSR is the enforcement of its standards through the application of strict market consequences for the most egregious human rights violations. In the case of the Fair Food Program, “zero tolerance” for abuses like slavery and sexual assault is backed up by a system of enforcement. Since the program was launched in 2011, seven growers were suspended for violations, 12 supervisors were terminated for sexual harassment, and 36 supervisors were disciplined for sexual harassment.\u003c/p>\n\u003cp>As Cruz Salucio explained, “It’s like we have a basket of apples, and we keep on removing the bad ones,” so the culture of worker health and safety keeps getting stronger. Credible threats of lost employment and business are potent incentives for industry-wide compliance that can lead to structural change. Disciplinary actions, supervisor re-training, and effective human resources stop the recurrence of violence, according to the\u003ca href=\"http://www.fairfoodstandards.org/\"> Fair Food Standards Council\u003c/a>, the program’s third-party monitoring body led by a former New York State Supreme Court Justice.\u003c/p>\n\u003cp>\u003ca href=\"http://fairfoodstandards.org/2017-annual-report.pdf\">Grievance data\u003c/a> on farms participating in the program reveal that, although the number of complaints has not gone down since the beginning of the program, the severity of complaints has lessened. Fair Food Standards Council investigators say that in the last eight years, they have received and investigated over 2,000 worker complaints and that the program has brought an end to impunity for discrimination and other forms of gender-based violence on participating farms.\u003c/p>\n\u003cp>Their just-released \u003ca href=\"http://www.fairfoodstandards.org/reports/\">report\u003c/a> indicates that there have been no reported cases of rape and attempted rape since the 2011 season, when the program was put in place, and cases of sexual harassment with physical contact by supervisors have been virtually eliminated (only one such case has been reported since 2013). Spending time with workers during Fair Food Standards Council audits reveals their confidence and eloquence as they speak to issues that concern them.\u003c/p>\n\u003ch4>\u003cstrong>WSR in Other Industries\u003c/strong>\u003c/h4>\n\u003cp>The Fair Food Program is not only improving the lives of farmworkers in Florida; it’s also serving as a blueprint for change in other industries.\u003c/p>\n\u003cp>Vermont’s\u003ca href=\"https://migrantjustice.net/\"> Migrant Justice\u003c/a>, a worker-led human rights organization, \u003ca href=\"https://civileats.com/2017/10/04/ben-jerrys-pledges-to-protect-dairy-workers-rights/\">recently launched\u003c/a>\u003ca href=\"http://milkwithdignity.org/\"> Milk with Dignity\u003c/a>, the program’s first major adaptation, and the group is already working with its first corporate partner, global ice cream maker Ben & Jerry’s. Migrant Justice’s history offers insight into the shift from traditional legal and corporate social responsibility approaches to the WSR regulatory model.\u003c/p>\n\u003cp>When Migrant Justice was founded in response to the \u003ca href=\"https://civileats.com/2015/05/11/will-ben-and-jerrys-help-improve-conditions-for-dairy-workers/\">workplace death of a 20-year old dairy worker in 2009\u003c/a>, it started with \u003cem>Teleayuda,\u003c/em> a phone help line. Worker calls about abuse resulted in cumbersome processes with such obstacles as a lack of direct service providers, interpreters, farm access, and leverage with managers. Migrant Justice organizer Marita Canedo described the prior dynamic: “If something happens to you at work, call us and we can \u003cem>maybe\u003c/em> do something.”\u003c/p>\n\u003cp>“Now,” she continues, “if there’s harassment or any kind of violence, workers can call the Milk with Dignity hotline, a Milk with Dignity Standards Council investigator will answer the phone in a language they understand and address the problem immediately. There are systems in place.”\u003c/p>\n\u003cfigure id=\"attachment_128566\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg\">\u003cimg class=\"size-full wp-image-128566\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg\" alt=\"A look inside of a Vermont dairy barn.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A look inside of a Vermont dairy barn. \u003ccite>(Vera Liang Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Migrant Justice staffers report that the working conditions in Vermont’s dairy industry are rapidly improving. With Milk with Dignity, it will be safer for women to be on farms, so the organization brought on more women field organizers to educate and raise awareness about sexual violence. “I can feel the change in attitude and responses of women to abuses. It’s a new day. It’s really amazing,” added Canedo.\u003c/p>\n\u003cp>On the heels of Migrant Justice’s WSR launch,\u003ca href=\"http://modelalliance.org/\"> Model Alliance\u003c/a>—an advocacy organization focused on combating sexual assault of the fashion industry—is consulting with CIW and the \u003ca href=\"https://www.workersrights.org/\">Worker Rights Consortium\u003c/a> in the development of a \u003ca href=\"http://modelalliance.org/conde-nast-announces-code-of-conduct\">code of conduct and enforcement regime\u003c/a> based on the Fair Food Program. Though farm laborers and fashion models have very different work environments, women’s experiences of sexual misconduct are similar across industries.\u003c/p>\n\u003cp>“Unlike farmworkers, fashion models are highly visible, and while their job appears to be glamorous, the reality of models’ working lives can be far from it,” Model Alliance’s Executive Director Sara Ziff told Civil Eats. Working models experience chronic harassment, pressures to sacrifice their health to be thin, and lack of financial transparency and timely pay. In some cases, models are children working in debt to agencies. “Without clear penalties for violations and proper complaint and enforcement mechanisms, [efforts] fall short of protecting the people who are vulnerable to abuse.”\u003c/p>\n\u003cp>Echoing CIW leaders’ worries, Ziff observes that neither legal protections nor companies’ internal policies introduced in the wake of the #MeToo and Time’s Up movements have proven adequate to prevent assault. Model Alliance is turning to WSR as a model because of its legally binding commitments, education on rights and responsibilities, and productive complaint channels.\u003c/p>\n\u003ch4>\u003cstrong>After the Freedom Fast\u003c/strong>\u003c/h4>\n\u003cp>Despite the Fair Food Program’s proven track record for eliminating human rights violations in Florida’s tomato industry and the growing support and praise for the WSR model, Wendy’s board chairman Nelson Peltz refused to meet with CIW leaders during the five-day Freedom Fast. Peltz allowed his security guards to accept only two armfuls of petitions, a fraction of the 103,000 total. (CIW’s change.org \u003ca href=\"https://www.change.org/p/wendy-s-we-re-boycotting-you-until-you-support-human-rights-for-farmworkers-boycottwendys\">petition\u003c/a> now has over 117,000 signatures.)\u003c/p>\n\u003cp>Huddled against the cold in parkas and ponchos, Raquel was adamant about what brought her to the Freedom Fast. “My hope for women is that one day they will be able to find their voices, like us,” she said, “and take off the tape that’s preventing them from speaking… about the nightmare they’re going through.”\u003c/p>\n\u003cp>\u003cem>* The names of these girls have been changed to protect their privacy.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/05/21/meet-the-farmworkers-leading-the-metoo-fight-for-workers-everywhere/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/vliangchang/\">Vera Liang Chang,\u003c/a>\u003ca href=\"https://civileats.com/2018/05/21/meet-the-farmworkers-leading-the-metoo-fight-for-workers-everywhere/\"> Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>“Never again will we allow ourselves to be silenced as women … We will not permit our children’s lives to be limited by the greed of others because our children deserve a better future.\u003c/em>” ~ Lupe Gonzalo, Coalition of Immokalee Workers leader, at the \u003ca href=\"https://civileats.com/2018/03/19/floridas-farmworkers-take-their-fight-to-park-avenue/\">Time’s Up Wendy’s March\u003c/a>\u003c/p>\n\u003cp>Raquel,* 12, is the daughter of tomato pickers in Immokalee, Florida. In March, she and her sister Maria* travelled to New York City with the Coalition of Immokalee Workers’ (CIW) five-day\u003ca href=\"http://www.boycott-wendys.org/why-we-fast/\"> Freedom Fast\u003c/a>, where they joined 100 farmworkers and 24 children of farmworkers in an effort to bring attention to the group’s \u003ca href=\"https://civileats.com/2018/03/19/floridas-farmworkers-take-their-fight-to-park-avenue/\">campaign to urge Wendy’s to sign on to their Fair Food Program\u003c/a>.\u003c/p>\n\u003cp>The group fasted on Park Avenue in Midtown Manhattan, sometimes chanting loudly, sometimes silently, some with their mouths covered by wide black tape. Even while hungry in the snow and rain, the fasters displayed bravery, conviction, and a grounded strength.\u003c/p>\n\u003cp>Raquel and Maria don’t work in the fields, although they did try it out when they were eight and 10. Their father disapproved of the idea, but the girls persisted and went to harvest tomatoes one day. “I thought I would like it but after the first day, I was like ‘No. I can’t believe people are doing this,’” Raquel says. “It’s like a nightmare.”\u003c/p>\n\u003cp>But the girls aren’t just disturbed by long days spent doing back-breaking labor. “Rape is one of my biggest fears,” says Raquel. “I’m haunted by the idea of it.” Maria says she is, too. And they’re not alone.\u003c/p>\n\u003cfigure id=\"attachment_128568\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg\">\u003cimg class=\"size-full wp-image-128568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg\" alt=\"The 2,000-person Time’s Up Wendy’s March outside the Manhattan office of Nelson Peltz, Wendy’s board chair\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-project-protest1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2,000-person Time’s Up Wendy’s March outside the Manhattan office of Nelson Peltz, Wendy’s board chair \u003ccite>(Vera Liang Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>\u003cstrong>Sexual Violence in Agriculture\u003c/strong>\u003c/h4>\n\u003cp>An estimated\u003ca href=\"https://www.pbs.org/wgbh/frontline/film/rape-in-the-fields/\"> 500,000 women labor in U.S. fields\u003c/a>. On many of the farms where Raquel’s parents worked up and down the East Coast, farmworkers describe coercion, catcalls, groping, and assault from crew leaders, supervisors, and even fellow workers as their “\u003ca href=\"http://ciw-online.org/blog/2017/10/letter-farmworker-women-to-wendys-ceo/\">daily bread\u003c/a>” in the fields. A\u003ca href=\"http://journals.sagepub.com/doi/abs/10.1177/1077801209360857\"> study \u003c/a>found that four out of five female farmworkers experience sexual violence at work. Women are often dependent on male supervisors for employment, housing, and transportation. Claims against harassers are largely processed by male managers, police officers, and judges, and retaliation for complaints is the norm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Isolating physically and socially, the informal work environment of commercial agriculture on many farms creates a “hustle culture” that threatens workers’ immediate safety and long-term health. In crop work, for example, portable toilets are often placed far from the fields, a tactic that keeps them from taking breaks, said Nely Rodriguez, a CIW leader. Workers must obtain permission to use the bathroom, which creates uncomfortable situations as women find themselves alone with crew leaders. “It’s easy for unwanted things to happen between the rows. You’re in their territory, so it’s easy for them to find and entrap you. I saw this in my own case,” Rodriguez says, who felt corralled because her former boss carried a pistol.\u003c/p>\n\u003cp>The advent of CIW’s \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> has changed that culture significantly; alongside the #MeToo and \u003ca href=\"https://www.timesupnow.com/\">Time’s Up\u003c/a> movements, the Fair Food Program is sparking change for workers and women in many industries.\u003c/p>\n\u003cp>CIW has sought to secure workers’ rights through the legal system and individual compensation. “We tried that first,” CIW leader Cruz Salucio explained during a workshop that he conducted with Silvia Perez on the Park Avenue sidewalk during the picket. “There were just [a small number of labor] inspectors in Florida monitoring the fields. They let farms know when they’d be visiting, so growers cleaned up the bathrooms and lunch areas before they came. Women didn’t feel comfortable raising problems with the monitors.” Salucio expressed similar concerns about corporate social responsibility programs that can fail to monitor and enforce standards.\u003c/p>\n\u003cp>The Freedom Fast called on Wendy’s—which has gone to great lengths to avoid signing on to the Fair Food Program, including \u003ca href=\"https://civileats.com/2016/03/17/tomato-workers-call-for-wendys-boycott-after-the-chain-shifts-its-sourcing-to-mexico/\">shifting their supply chain to Mexico\u003c/a>—to join farmworkers who have improved working conditions and wages in Florida’s $650 million tomato industry and in seven other states.\u003c/p>\n\u003cp>The vision of this immigrant worker-led human rights organization—to create a world without victims—also seeks to eradicate gender-based violence in U.S. agriculture and other industries throughout the world. Its Fair Food Program has been hailed in the Equal Employment Opportunity Commission’s\u003ca href=\"https://onlabor.org/wp-content/uploads/2016/11/report.pdf\"> Select Task Force on the Study of Harassment in the Workplace\u003c/a>.\u003c/p>\n\u003ch4>\u003cstrong>Fair Food Program: Protecting Women Farmworkers\u003c/strong>\u003c/h4>\n\u003cp>The program is also the first full-functioning example of a new model for protecting human rights for low-wage workers, dubbed “worker-driven social responsibility” (or “WSR” to distinguish it from the long-established practice of corporate social responsibility, “CSR”). CIW’s initiative was \u003ca href=\"https://civileats.com/2014/01/17/labor-takes-historic-stride-forward-as-walmart-joins-fair-food-program/\">recognized by the United Nations Working Group on Business and Human Rights\u003c/a> for its “smart mix” of tools, and received a 2015 \u003ca href=\"https://obamawhitehouse.archives.gov/blog/2015/01/29/combating-human-trafficking-supply-chains\">Presidential Medal\u003c/a> from President Obama.\u003c/p>\n\u003cp>The WSR approach is distinguished from CSR by the fact that its design emerges from the very community most affected by the exploitation it was created to prevent and extinguish. In Immokalee’s case, the Fair Food Program was built by and for workers like Rodriguez, Salucio, and Perez. This is important not so much for ideological as for practical reasons.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg\">\u003cimg class=\"alignright size-full wp-image-128567\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg\" alt=\"\" width=\"700\" height=\"870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-375x466.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-program-protest-2-700x870-520x646.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>“The myriad ways in which perpetrators can be abusive is spectacularly creative—if you stop abuse in one place it pops up in another,” said Cathy Albisa, director of the\u003ca href=\"https://www.nesri.org/about/staff\"> National Economic & Social Rights Initiative\u003c/a>, which houses a growing \u003ca href=\"https://wsr-network.org/\">WSR Network\u003c/a>, a coalition of worker and human rights organizations. “Only the worker knows all the different ways this happens and how to design a program that stops it.”\u003c/p>\n\u003cp>Despite its goal of ending sexual harassment, the Fair Food Program was not designed as a sexual harassment program. “While counterintuitive, you can’t end gender-based violence by working directly on gender-based violence,” Albisa explained. “You can only end gender-based violence by working on structural issues that enable it, and those also shape the wider array of abuses affecting the whole community.”\u003c/p>\n\u003cp>By rectifying long-standing power imbalances, WSR drills into the foundation of the problem, addressing multiple abuses simultaneously. No gender-based violence programs have achieved the same amount of leverage in fostering change, noted Albisa, who has been working in women’s and social justice movements for the past two decades.\u003c/p>\n\u003cp>A central mechanism of WSR is the enforcement of its standards through the application of strict market consequences for the most egregious human rights violations. In the case of the Fair Food Program, “zero tolerance” for abuses like slavery and sexual assault is backed up by a system of enforcement. Since the program was launched in 2011, seven growers were suspended for violations, 12 supervisors were terminated for sexual harassment, and 36 supervisors were disciplined for sexual harassment.\u003c/p>\n\u003cp>As Cruz Salucio explained, “It’s like we have a basket of apples, and we keep on removing the bad ones,” so the culture of worker health and safety keeps getting stronger. Credible threats of lost employment and business are potent incentives for industry-wide compliance that can lead to structural change. Disciplinary actions, supervisor re-training, and effective human resources stop the recurrence of violence, according to the\u003ca href=\"http://www.fairfoodstandards.org/\"> Fair Food Standards Council\u003c/a>, the program’s third-party monitoring body led by a former New York State Supreme Court Justice.\u003c/p>\n\u003cp>\u003ca href=\"http://fairfoodstandards.org/2017-annual-report.pdf\">Grievance data\u003c/a> on farms participating in the program reveal that, although the number of complaints has not gone down since the beginning of the program, the severity of complaints has lessened. Fair Food Standards Council investigators say that in the last eight years, they have received and investigated over 2,000 worker complaints and that the program has brought an end to impunity for discrimination and other forms of gender-based violence on participating farms.\u003c/p>\n\u003cp>Their just-released \u003ca href=\"http://www.fairfoodstandards.org/reports/\">report\u003c/a> indicates that there have been no reported cases of rape and attempted rape since the 2011 season, when the program was put in place, and cases of sexual harassment with physical contact by supervisors have been virtually eliminated (only one such case has been reported since 2013). Spending time with workers during Fair Food Standards Council audits reveals their confidence and eloquence as they speak to issues that concern them.\u003c/p>\n\u003ch4>\u003cstrong>WSR in Other Industries\u003c/strong>\u003c/h4>\n\u003cp>The Fair Food Program is not only improving the lives of farmworkers in Florida; it’s also serving as a blueprint for change in other industries.\u003c/p>\n\u003cp>Vermont’s\u003ca href=\"https://migrantjustice.net/\"> Migrant Justice\u003c/a>, a worker-led human rights organization, \u003ca href=\"https://civileats.com/2017/10/04/ben-jerrys-pledges-to-protect-dairy-workers-rights/\">recently launched\u003c/a>\u003ca href=\"http://milkwithdignity.org/\"> Milk with Dignity\u003c/a>, the program’s first major adaptation, and the group is already working with its first corporate partner, global ice cream maker Ben & Jerry’s. Migrant Justice’s history offers insight into the shift from traditional legal and corporate social responsibility approaches to the WSR regulatory model.\u003c/p>\n\u003cp>When Migrant Justice was founded in response to the \u003ca href=\"https://civileats.com/2015/05/11/will-ben-and-jerrys-help-improve-conditions-for-dairy-workers/\">workplace death of a 20-year old dairy worker in 2009\u003c/a>, it started with \u003cem>Teleayuda,\u003c/em> a phone help line. Worker calls about abuse resulted in cumbersome processes with such obstacles as a lack of direct service providers, interpreters, farm access, and leverage with managers. Migrant Justice organizer Marita Canedo described the prior dynamic: “If something happens to you at work, call us and we can \u003cem>maybe\u003c/em> do something.”\u003c/p>\n\u003cp>“Now,” she continues, “if there’s harassment or any kind of violence, workers can call the Milk with Dignity hotline, a Milk with Dignity Standards Council investigator will answer the phone in a language they understand and address the problem immediately. There are systems in place.”\u003c/p>\n\u003cfigure id=\"attachment_128566\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg\">\u003cimg class=\"size-full wp-image-128566\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg\" alt=\"A look inside of a Vermont dairy barn.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/180521-fair-food-farmer-dairy-worker1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A look inside of a Vermont dairy barn. \u003ccite>(Vera Liang Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Migrant Justice staffers report that the working conditions in Vermont’s dairy industry are rapidly improving. With Milk with Dignity, it will be safer for women to be on farms, so the organization brought on more women field organizers to educate and raise awareness about sexual violence. “I can feel the change in attitude and responses of women to abuses. It’s a new day. It’s really amazing,” added Canedo.\u003c/p>\n\u003cp>On the heels of Migrant Justice’s WSR launch,\u003ca href=\"http://modelalliance.org/\"> Model Alliance\u003c/a>—an advocacy organization focused on combating sexual assault of the fashion industry—is consulting with CIW and the \u003ca href=\"https://www.workersrights.org/\">Worker Rights Consortium\u003c/a> in the development of a \u003ca href=\"http://modelalliance.org/conde-nast-announces-code-of-conduct\">code of conduct and enforcement regime\u003c/a> based on the Fair Food Program. Though farm laborers and fashion models have very different work environments, women’s experiences of sexual misconduct are similar across industries.\u003c/p>\n\u003cp>“Unlike farmworkers, fashion models are highly visible, and while their job appears to be glamorous, the reality of models’ working lives can be far from it,” Model Alliance’s Executive Director Sara Ziff told Civil Eats. Working models experience chronic harassment, pressures to sacrifice their health to be thin, and lack of financial transparency and timely pay. In some cases, models are children working in debt to agencies. “Without clear penalties for violations and proper complaint and enforcement mechanisms, [efforts] fall short of protecting the people who are vulnerable to abuse.”\u003c/p>\n\u003cp>Echoing CIW leaders’ worries, Ziff observes that neither legal protections nor companies’ internal policies introduced in the wake of the #MeToo and Time’s Up movements have proven adequate to prevent assault. Model Alliance is turning to WSR as a model because of its legally binding commitments, education on rights and responsibilities, and productive complaint channels.\u003c/p>\n\u003ch4>\u003cstrong>After the Freedom Fast\u003c/strong>\u003c/h4>\n\u003cp>Despite the Fair Food Program’s proven track record for eliminating human rights violations in Florida’s tomato industry and the growing support and praise for the WSR model, Wendy’s board chairman Nelson Peltz refused to meet with CIW leaders during the five-day Freedom Fast. Peltz allowed his security guards to accept only two armfuls of petitions, a fraction of the 103,000 total. (CIW’s change.org \u003ca href=\"https://www.change.org/p/wendy-s-we-re-boycotting-you-until-you-support-human-rights-for-farmworkers-boycottwendys\">petition\u003c/a> now has over 117,000 signatures.)\u003c/p>\n\u003cp>Huddled against the cold in parkas and ponchos, Raquel was adamant about what brought her to the Freedom Fast. “My hope for women is that one day they will be able to find their voices, like us,” she said, “and take off the tape that’s preventing them from speaking… about the nightmare they’re going through.”\u003c/p>\n\u003cp>\u003cem>* The names of these girls have been changed to protect their privacy.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/05/21/meet-the-farmworkers-leading-the-metoo-fight-for-workers-everywhere/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Washington Politics Adding To Mental Health Crisis Among Farmers",
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"content": "\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180516_atc_suicide_is_rising_among_american_farmers_as_they_struggle_to_keep_afloat.mp3\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \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>\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/05/20180506_wesun_milk_the_most_over-argued_food_in_history.mp3\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
