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"content": "\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's How Young Farmers Looking For Land Are Getting Creative",
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"content": "\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75877,75879,75881,75882,75883,75884\"]\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Across the country, there's a wave of interest in local food, and a new generation of young farmers wants to grow it. But many aren't buying land. Instead, they're renting it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "2013 Was The Year Bills To Criminalize Animal Cruelty Videos Failed",
"title": "2013 Was The Year Bills To Criminalize Animal Cruelty Videos Failed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75752\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/pigs-fffe58b09c339d9d1e979a71f2aa749b25bbf20f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/pigs-fffe58b09c339d9d1e979a71f2aa749b25bbf20f.jpg\" alt=\"A Humane Society investigation of a Wyoming pig breeding facility to the introduction of an ag-gag bill in Wyoming, which eventually failed. Photo: Courtesy of Humane Society of the U.S.\" width=\"1024\" height=\"767\" class=\"size-full wp-image-75752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Humane Society investigation of a Wyoming pig breeding facility to the introduction of an ag-gag bill in Wyoming, which eventually failed. Photo: Courtesy of Humane Society of the U.S.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255549796/2013-was-the-year-every-new-ag-gag-bill-failed\">The Salt at NPR Food\u003c/a> (12/27/13)\u003c/p>\n\u003cp>The past year was a busy one for the animal welfare activists who've turned their hidden cameras on confinement facilities where huge numbers of food animals are raised.\u003c/p>\n\u003cp>Livestock producers — and the policymakers they influence — were just as busy trying to make it illegal for activists to enter these facilities undercover.\u003c/p>\n\u003cp>You see, for the last several years, groups like the Humane Society of the U.S. and Mercy for Animals have caught some workers abusing animals red-handed. The groups say this abuse happens regularly out of view of the public and the law, and to expose it, they have to send in activists posing as ordinary workers, armed with video cameras.\u003c/p>\n\u003cp>The shocking videos made public have rankled animal agriculture groups, and strained their relationships with retailers. They \u003ca href=\"http://nationalhogfarmer.com/blog/when-bad-videos-happen-good-pork-producers\">typically respond\u003c/a> that the videos aren't representative — they merely show one employee, doing the wrong thing at the wrong time. Industry groups, in turn, have pressured legislators in several states to introduce measures intended to protect them from these kinds of incursions into their business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The colloquial term for this legislation is ag-gag. It refers to laws that make it illegal to photograph or shoot videos of internal operations of farms where food animals are being raised. And awareness of such laws is growing: \"Ag gag\" was featured as one of the \u003ca href=\"http://www.nytimes.com/2013/12/22/opinion/sunday/a-wordnado-of-words-in-2013.html\">words of the year\u003c/a> in Sunday's \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>Three states signed ag-gag bill into law in 2011 and 2012, setting new legal precedents. This year, a flurry of legislation — 15 ag-gag bills — was introduced in 11 states, but interestingly, \u003cem>not a single one passed.\u003c/em> (Indeed, in some states, more than one measure was introduced: Tennessee and Arkansas each had two, while Indiana had three.)\u003c/p>\n\u003cp>What explains the failure of these bills, which either didn't get enough votes or were vetoed by governors? For details, we turned to \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-dominguez.html\">Matt Dominguez\u003c/a>, who spent 2013 traveling around the U.S. fighting various ag-gag bills for the Humane Society of the U.S.\u003c/p>\n\u003cp>According to Dominguez, ag-gag laws failed this year because of a large and broad coalition opposing them that tapped its grass-roots network to hammer legislators with emails, phone calls and online campaigns. The coalition included animal welfare groups, of course, but also environmental groups like Food and Water Watch, and organizations that advocate for a free press, like the National Press Photographers Association, and legal issues, like the American Civil Liberties Union.\u003c/p>\n\u003cp>The coalition also had public opinion on its side. A 2012 nationwide \u003ca href=\"http://www.aspca.org/about-us/press-releases/aspca-research-shows-americans-overwhelmingly-support-investigations-expose\">poll\u003c/a> commissioned by the American Society for the Prevention of Cruelty to Animals showed that 71 percent of Americans support undercover investigative efforts by animal welfare organizations to expose animal abuse on industrial farms, and 64 percent oppose making such efforts illegal.\u003c/p>\n\u003cp>Another advantage was high-profile media coverage from \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?_r=0\">The New York Times\u003c/a>,\u003ca href=\"http://www.motherjones.com/environment/2013/06/ag-gag-laws-mowmar-farms\"> Mother Jones\u003c/a> and \u003ca href=\"http://www.rollingstone.com/feature/belly-beast-meat-factory-farms-animal-activists?src=longreads\">Rolling Stone\u003c/a>, plus dozens of editorials in newspapers condemning ag-gag, says Dominguez.\u003c/p>\n\u003cp>Despite the vociferous opposition, the trend seems to be towards more bills, not fewer, especially if investigations continue to paint damaging portraits of the industry.\u003c/p>\n\u003cp>\"We do an investigation that shows cruelty, and a legislator introduces one of these bills to criminalize investigations themselves,\" says Dominguez. He cited the example of the 2012 HSUS \u003ca href=\"http://www.humanesociety.org/news/press_releases/2012/05/wyoming_pig_investigation_050812.html#id=album-142&num=content-2668\">investigation\u003c/a> that showed workers throwing piglets at Wyoming Premium Farms, which prompted Wyoming state legislator Sue Wallis to introduce an ag-gag bill in 2013.\u003c/p>\n\u003cp>What's more, says Dominguez, lawmakers are trying to find new ways to keep activists off the farm. The original ag-gag bills made it illegal to take photos and video, but now some states are instead attempting to pass mandatory reporting bills. They would require anyone who witnesses and videotapes abuse on a farm to turn recordings over to the state within 24 to 48 hours.\u003c/p>\n\u003cp>\"It seems like it would be pro-animal, but it means you can't document a series of abuses,\" Dominguez says. \"And then the industry can say, 'This is an isolated incident.' \"\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/11/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants/\">reported\u003c/a> earlier in the year, California introduced a measure that would have required that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours. It failed.\u003c/p>\n\u003cp>So, what might next year hold for animal activists fighting ag-gag laws?\u003c/p>\n\u003cp>Dominguez expects that 2014 will be a lot like 2013, and that 10 to 15 bills will come back in various states, since many legislators work on a two-year cycle.\u003c/p>\n\u003cp>\"They'll likely come back in the states where we've been fighting, and in new states,\" says Dominguez. \"Lawmakers view it that they were beat by animal rights groups. They'll tweak the bills, make them more like animal protection bills to dupe the public.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "This year, 15 bills in 11 states attempted to make undercover videos on farms illegal. Not a single one passed. Activists say a broad-based coalition that tapped the grass-roots concern for animal welfare helped defeat the measures.",
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"description": "This year, 15 bills in 11 states attempted to make undercover videos on farms illegal. Not a single one passed. Activists say a broad-based coalition that tapped the grass-roots concern for animal welfare helped defeat the measures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75752\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/pigs-fffe58b09c339d9d1e979a71f2aa749b25bbf20f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/pigs-fffe58b09c339d9d1e979a71f2aa749b25bbf20f.jpg\" alt=\"A Humane Society investigation of a Wyoming pig breeding facility to the introduction of an ag-gag bill in Wyoming, which eventually failed. Photo: Courtesy of Humane Society of the U.S.\" width=\"1024\" height=\"767\" class=\"size-full wp-image-75752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Humane Society investigation of a Wyoming pig breeding facility to the introduction of an ag-gag bill in Wyoming, which eventually failed. Photo: Courtesy of Humane Society of the U.S.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255549796/2013-was-the-year-every-new-ag-gag-bill-failed\">The Salt at NPR Food\u003c/a> (12/27/13)\u003c/p>\n\u003cp>The past year was a busy one for the animal welfare activists who've turned their hidden cameras on confinement facilities where huge numbers of food animals are raised.\u003c/p>\n\u003cp>Livestock producers — and the policymakers they influence — were just as busy trying to make it illegal for activists to enter these facilities undercover.\u003c/p>\n\u003cp>You see, for the last several years, groups like the Humane Society of the U.S. and Mercy for Animals have caught some workers abusing animals red-handed. The groups say this abuse happens regularly out of view of the public and the law, and to expose it, they have to send in activists posing as ordinary workers, armed with video cameras.\u003c/p>\n\u003cp>The shocking videos made public have rankled animal agriculture groups, and strained their relationships with retailers. They \u003ca href=\"http://nationalhogfarmer.com/blog/when-bad-videos-happen-good-pork-producers\">typically respond\u003c/a> that the videos aren't representative — they merely show one employee, doing the wrong thing at the wrong time. Industry groups, in turn, have pressured legislators in several states to introduce measures intended to protect them from these kinds of incursions into their business.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The colloquial term for this legislation is ag-gag. It refers to laws that make it illegal to photograph or shoot videos of internal operations of farms where food animals are being raised. And awareness of such laws is growing: \"Ag gag\" was featured as one of the \u003ca href=\"http://www.nytimes.com/2013/12/22/opinion/sunday/a-wordnado-of-words-in-2013.html\">words of the year\u003c/a> in Sunday's \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>Three states signed ag-gag bill into law in 2011 and 2012, setting new legal precedents. This year, a flurry of legislation — 15 ag-gag bills — was introduced in 11 states, but interestingly, \u003cem>not a single one passed.\u003c/em> (Indeed, in some states, more than one measure was introduced: Tennessee and Arkansas each had two, while Indiana had three.)\u003c/p>\n\u003cp>What explains the failure of these bills, which either didn't get enough votes or were vetoed by governors? For details, we turned to \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-dominguez.html\">Matt Dominguez\u003c/a>, who spent 2013 traveling around the U.S. fighting various ag-gag bills for the Humane Society of the U.S.\u003c/p>\n\u003cp>According to Dominguez, ag-gag laws failed this year because of a large and broad coalition opposing them that tapped its grass-roots network to hammer legislators with emails, phone calls and online campaigns. The coalition included animal welfare groups, of course, but also environmental groups like Food and Water Watch, and organizations that advocate for a free press, like the National Press Photographers Association, and legal issues, like the American Civil Liberties Union.\u003c/p>\n\u003cp>The coalition also had public opinion on its side. A 2012 nationwide \u003ca href=\"http://www.aspca.org/about-us/press-releases/aspca-research-shows-americans-overwhelmingly-support-investigations-expose\">poll\u003c/a> commissioned by the American Society for the Prevention of Cruelty to Animals showed that 71 percent of Americans support undercover investigative efforts by animal welfare organizations to expose animal abuse on industrial farms, and 64 percent oppose making such efforts illegal.\u003c/p>\n\u003cp>Another advantage was high-profile media coverage from \u003ca href=\"http://www.nytimes.com/2013/04/07/us/taping-of-farm-cruelty-is-becoming-the-crime.html?_r=0\">The New York Times\u003c/a>,\u003ca href=\"http://www.motherjones.com/environment/2013/06/ag-gag-laws-mowmar-farms\"> Mother Jones\u003c/a> and \u003ca href=\"http://www.rollingstone.com/feature/belly-beast-meat-factory-farms-animal-activists?src=longreads\">Rolling Stone\u003c/a>, plus dozens of editorials in newspapers condemning ag-gag, says Dominguez.\u003c/p>\n\u003cp>Despite the vociferous opposition, the trend seems to be towards more bills, not fewer, especially if investigations continue to paint damaging portraits of the industry.\u003c/p>\n\u003cp>\"We do an investigation that shows cruelty, and a legislator introduces one of these bills to criminalize investigations themselves,\" says Dominguez. He cited the example of the 2012 HSUS \u003ca href=\"http://www.humanesociety.org/news/press_releases/2012/05/wyoming_pig_investigation_050812.html#id=album-142&num=content-2668\">investigation\u003c/a> that showed workers throwing piglets at Wyoming Premium Farms, which prompted Wyoming state legislator Sue Wallis to introduce an ag-gag bill in 2013.\u003c/p>\n\u003cp>What's more, says Dominguez, lawmakers are trying to find new ways to keep activists off the farm. The original ag-gag bills made it illegal to take photos and video, but now some states are instead attempting to pass mandatory reporting bills. They would require anyone who witnesses and videotapes abuse on a farm to turn recordings over to the state within 24 to 48 hours.\u003c/p>\n\u003cp>\"It seems like it would be pro-animal, but it means you can't document a series of abuses,\" Dominguez says. \"And then the industry can say, 'This is an isolated incident.' \"\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/11/a-legal-twist-in-the-effort-to-ban-cameras-from-livestock-plants/\">reported\u003c/a> earlier in the year, California introduced a measure that would have required that anyone who videotapes or records animal abuse turn over a copy of the evidence to police within 48 hours. It failed.\u003c/p>\n\u003cp>So, what might next year hold for animal activists fighting ag-gag laws?\u003c/p>\n\u003cp>Dominguez expects that 2014 will be a lot like 2013, and that 10 to 15 bills will come back in various states, since many legislators work on a two-year cycle.\u003c/p>\n\u003cp>\"They'll likely come back in the states where we've been fighting, and in new states,\" says Dominguez. \"Lawmakers view it that they were beat by animal rights groups. They'll tweak the bills, make them more like animal protection bills to dupe the public.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A City Turns To Lettuce Fields To Grow High-Tech Startups",
"title": "A City Turns To Lettuce Fields To Grow High-Tech Startups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131219_atc_salinas_tech.mp3\"] \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n",
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"excerpt": "Salinas, Calif., is just an hour from Silicon Valley, but production at many local lettuce farms is decidedly low-tech. City officials here decided it's time for an upgrade — and have hired a venture capital firm to help Salinas transition into a high-tech agricultural hub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3\"] \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5r_3J8MVkX0]\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r_3J8MVkX0'\n title='//www.youtube.com/embed/5r_3J8MVkX0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
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"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Many can't afford to buy the fresh produce that grows all around them, and some areas that grow enormous amounts of produce are among the highest in the nation when it comes to food insecurity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"title": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "When it comes to making livestock agriculture more sustainable, there's no one-size-fits-all approach. That's the conclusion of a study of livestock around the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why $7-Per-Gallon Milk Looms Once Again",
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"content": "\u003cfigure id=\"attachment_74755\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141-1024x575.jpg\" alt=\"Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving",
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"content": "\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74603,74605,74608,74599,74597,74606,74594,74578,74582,74583,74592\"]\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74598,74607,74609,74587,74586,74602\"]\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74589,74588,74610,74601,74595,74613\"]\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>12. When pie is done, remove from oven and let cool on a rack for at least 2 hours before cutting.\u003c/p>\n\n",
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"excerpt": "It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ",
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"description": "It's not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you've ever made before. ",
"title": "All-American Dessert Recipe: Classic Apple Pie for Thanksgiving | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74575\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\">\u003cimg class=\"size-full wp-image-74575\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-final1000a.jpg\" alt=\"Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Be gone, Mrs. Smith! A frozen pie may fill your pie-hole any other day of the year. But for Thanksgiving, on this celebratory day of gratitude, as close as we get to a ritual harvest festival, make a real pie. Yes, from scratch. Because, with our step-by-step approach, you can turn apples, sugar, flour, butter, and spices into a better pie that you or your friends have ever tasted, much less made.\u003c/p>\n\u003cp>So, let us begin. The first step, before you pick up a measuring cup, is to clear your mind. Are you stressed out by family demands? Worried about getting it all right? Put all this out of your head. A perfect turkey, a perfect pie, the most splendid gravy in the universe cannot ensure family harmony, just as even a sorry stuffing won't, by its underseasoned blandness or wayward lumpiness, ruin the day. (Not that you should settle for bad stuffing, not with Kim Laidlaw's fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">Sage and Chestnut Stuffing\u003c/a> recipe available here on this very blog.)\u003c/p>\n\u003cp>All too often, it seems, we placate our fears by obsessing over the minutia of kitchen work. Brine or dry rub? Breast up, breast down? Deep-fried or smoked? Should there been mac and cheese, and is adding \u003ca href=\"http://brokeassgourmet.com/articles/brown-butter-pumpkin-mac-and-cheese\">brown butter and pumpkin\u003c/a> brilliance or heresy? Here's what I can tell you, courtesy of years of writing Thanksgiving cooking advice: it is easier to worry about turkey, or cranberry sauce, or the flakiness of your pie crust than it is to be in the moment, with no distractions from the clamor of your own emotions, the ringing of your own wishful, overflowing, bruised or fearful heart.\u003c/p>\n\u003cp>Keep it in mind, then, as you seek to control in the kitchen what you may not be able to conquer in the dining room. More to the point, take heed of Fergus Henderson, chef and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0062282611/kqedorg-20\">The Complete Nose to Tail\u003c/a>, who advises, “Do not be afraid of cooking, as your ingredients will know, and misbehave.\" So, now that you're happy, and focused, and not leaning all the weight of your perfect-holiday expectations on one frangible crust, let's bake!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, the apples. I like farmers' market apples, where you can be sure of getting this season's fruit, still tangy and snappy-crunchy. You want apples with some complexity and density to them. Fujis and Galas are too sweet and too full of juice--they'll make a wet pie that's closer to applesauce. Granny Smiths are the opposite: too hard, too tart. I like to use a mix of whatever looks good. This pie was made with a combination of Black Twig and Pink Ladies, but Pippins, Jonagolds, Russets, Romes, and/or Braeburns would also work well.\u003c/p>\n\u003cfigure id=\"attachment_74580\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\">\u003cimg class=\"size-full wp-image-74580\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-apples1000.jpg\" alt=\"Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples: Black Twig and Pink Ladies. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The crust is easiest to handle if you let it chill before rolling, so it's wise to get your dough mixed before you start on the filling. Put your butter--preferably, a high-fat, European-style butter like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a> or Plugra--in the freezer to chill. You want it very cold and firm but not actually frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Whisk the sugar and salt into the flour.\u003c/p>\n\u003cp>Using the coarse holes on a box grater, grate in the butter. Grating transforms the butter into thin, near-translucent curls. Once you've lightly but thoroughly mixed them into the flour, carefully breaking up any butter clumps, you're almost done. The texture will be nubbly-perfect, and you'll hardly have touched it.\u003c/p>\n\u003cp>Quickly pour in about half your ice water (not including the cubes). Using a wooden spoon or a large fork, gently and quickly mix the water into the flour. Drizzle in remaining water as needed over any dry patches, about a tablespoon at a time. If you are using high-fat butter, which has a lower water content, you'll probably need more water than if you're using a regular supermarket brand. Stop when a handful of dough will just hold together when squeezed. A little crumbly is fine; it will get moister as it chills.\u003c/p>\n\u003cp>If you have time, it's a good idea to chill your dough before you roll it out. It's not crucial; I've gone straight from mixing to rolling to baking on occasion, and it worked just fine. However, chilling lets the butter firm up again before you roll, and cold butter leads to a flakier crust. Also, cold dough is less likely to turn into a a sticky, recalcitrant dough-child that flings itself face down onto the counter and refuses to come up without tearing once you start rolling.\u003c/p>\n\u003cp>Divide your dough into equal parts. Scoop the dough into two resealable plastic bags. Flatten each into a round, squeezing out any remaining air from the bag, and seal. Chill the dough for an hour in the freezer or 2 hours in the refrigerator. The dough can also be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take 1 bag of dough out the freezer or fridge, remove its bag, and pat the dough into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're rolling sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>If the dough keeps sticking to the rolling pin and/or counter, try rolling it out between two sheets of plastic wrap, waxed paper, or parchment paper. You can also sprinkle a small amount of flour over the dough, but be stingy.\u003c/p>\n\u003cp>Once you’ve got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Fold the extra dough inwards (towards the middle of the pie) to make a sort of flattened mesa or bulwark. Wrap the whole crust loosely in plastic wrap or waxed paper and return it to the fridge to chill while you make the filling.\u003c/p>\n\u003cp>Peel, core, and slice your apples. Toss with sugar, salt, and spices. Let stand for about 10 minutes, until there is a puddle of liquid at the bottom of the bowl. Pour the liquid into a small pan and boil, watching carefully, until it has cooked down to the consistency of maple syrup. Pour back into the bowl of apples. Sprinkle with flour and mix thoroughly.\u003c/p>\n\u003cp>Preheat the oven to 400ºF. Take the second bag out of the fridge, remove and roll like you did the first crust. When your large round of top crust is ready, take the bottom-crust-lined pie pan out of the fridge. Scoop your filling into the bottom crust. Drape the top crust over the filling, and trim off any extra so you have about 1/2 inch hanging over the edges. Tuck the excess crust under, pressing to join it to the bottom crust, making a thicker mesa/ridge this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're almost done, but not yet. Crimping--making a decorative edge around the crust--is the artistic part of pie-shaping, and there are many, many ways to do this. I like to gently pinch the edge between the thumb and forefinger of each hand. You move up with the left hand, down with the right, going neatly all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it’s just a plain or rolled ridge of dough along the edge. A good crimp will both keep any excess filling from spilling out and to make the pie look nice and finished. Too many pies just sort of peter out at the edges, with no definition--no, no, no. Define your boundaries, even if you're just flattening the two layers of dough together with fork tines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make the pastry leaves shown here, gather together your extra pastry scraps and roll out. Using a small, sharp knife, cut 4 or 5 leaf-shaped ovals. To make the leaf \"veins,\" use the knife to mark a line down the center of each oval, then mark matching diagonal lines on either side. Be careful not to cut all the way through the pastry. Arrange the pastry leaves on the center of the top crust. You can also add \"berries\" by rolling a few small balls of dough and adding them where the leaves come together at the center. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>If you want a little shine on your crust, brush with milk or half-and-half. Use a clean pastry brush if you have one (i.e., not the one you use to baste the turkey, which will be all clotted and stuck together with grease). If you're light-handed and very quick, you can dip your fingertips in the cream and brush it like that. You don't need to get into every crimp; just concentrate on the top dome.\u003c/p>\n\u003cp>Place your pie on a baking sheet. Bake for 45 to 60 minutes. Cover the edges with foil or a pie shield if they seem to getting too brown. The filling should be bubbling gently; sticky pie juices may drip out (hence the baking sheet). The apples within should be tender but not cooked to mush, and most importantly, the crust must be brown--distinctly golden on top, toasty around the edges. Having recently been a judge at \u003ca href=\"http://www.cuesa.org/article/congratulations-pie-contest-winners\">CUESA's Pie Contest\u003c/a>, sharing the duties at my table with professional bakers from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://threebabesbakeshop.com/\">3 Babes Bakeshop\u003c/a>, we saw, with disappointment, so many sadly underbaked crusts. If you're using a clear Pyrex pan, look at that bottom crust, and look for gold, not platinum. A pallid crust is a soft, dull crust. Don't be nervous.\u003c/p>\n\u003cp>Take it out, put it on a cooling rack, and walk away. It may seem lovely to launch right into your hot-from-the-oven pie, but like turkey, pie needs time to collect itself. A hot pie is a runny, runny pie. You will cut the first piece and wonder how you went so wrong as all the juices in the pie gush to fill the slice-shaped hole. But, let the pie sit for a couple of hours, til it's on the room temperature side of warm, and your patience will be rewarded: crisp, almost-shattering crust, melting apples, just enough cinnamon-fragrant juice to prove that no gelatinous glop went into the making of your perfect pie.\u003c/p>\n\u003cfigure id=\"attachment_74611\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\">\u003cimg class=\"size-full wp-image-74611\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple1000-open.jpg\" alt=\"An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An interior view of the Classic Apple Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Apple Pie\u003c/h3>\n\u003cp>Personally, I love an apple pie with raisins in it, but I know this is a minority view. You could add dried cranberries, though, or even a handful of fresh ones, in which case you may want to bump up the sugar a little, since fresh cranberries are quite sour.\u003c/p>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>8 oz (16 tablespoons/2 sticks) butter, preferably a high-fat, European style butter, chilled until very cold\u003c/li>\n\u003cli>6-8 tablespoons ice water\u003c/li>\n\u003cli>2 tsp apple cider vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lbs apples, 8-10 apples, depending on size\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>generous pinch of allspice\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 1/2 tablespoons flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For Shine on Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp milk or half-or-half, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into two rounds and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the first dough round, moving from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2″ bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>8. To make the filling, peel, core, and slice the apples. Toss with sugar, spices, and salt. Let sit for 10 minutes.\u003c/p>\n\u003cp>9. Pour accumulated liquid from apples into a small saucepan. Bring to a boil and cook, watching carefully, until liquid has reduced down to the consistency of maple syrup. Remove from heat and pour over apples. Sprinkle on flour and mix thoroughly.\u003c/p>\n\u003cp>10. Preheat oven to 400ºF. Remove second dough round from the fridge and roll out as above. Remove crust-lined pan from the fridge. Scoop filling into pan. Drape top crust over filling. Fold extra dough under to form a ridge around the edge of the pan. Crimp edges together. Brush lightly with milk or half-and-half, if desired. Using a sharp knife, slash top crust in several places to let steam escape.\u003c/p>\n\u003cp>11. Place pie on a baking sheet and bake for 45-60 minutes, covering edges with foil if they brown too fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pepsi Pressured To Fight Big Sugar's 'Land Grab'",
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"content": "\u003cfigure id=\"attachment_74382\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\" alt=\"Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\" width=\"1673\" height=\"941\" class=\"size-full wp-image-74382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/23/246753281/pepsi-pressured-to-fight-big-sugar-s-land-grab\">The Salt at NPR Food\u003c/a> (11/23/13)\u003c/p>\n\u003cp>The anti-poverty group Oxfam is \u003ca href=\"http://www.oxfam.org/en/grow/pressroom/pressrelease/2013-11-22/oxfam-files-shareholder-resolution-urging-pepsico-address-land-grabs\">asking\u003c/a> Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in \"land grabs\" that unfairly take land from the poor.\u003c/p>\n\u003cp>Pepsi's arch-rival has already announced its own anti-land grab initiative. Earlier this month, Coca-Cola \u003ca href=\"http://assets.coca-colacompany.com/6b/65/7f0d386040fcb4872fa136f05c5c/proposal-to-oxfam-on-land-tenure-and-sugar.pdf\">announced\u003c/a> a new initiative \"to use our influence to help protect the land rights of local communities.\" The company revealed its top three sugar suppliers and promised to launch an independent review of its operations in Brazil, Colombia, Guatemala, India, Philippines, Thailand and South Africa.\u003c/p>\n\u003cp>It's a major success for a \u003ca href=\"http://www.behindthebrands.org/en-us\">campaign\u003c/a> that Oxfam \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/26/oxfam-gives-big-food-companies-bad-behavior-grades/\">launched\u003c/a> earlier this year called \"Behind the Brands.\" The campaign attempts to embarrass, cajole and threaten the world's biggest food companies into protecting the environment and treating workers or local communities more fairly.\u003c/p>\n\u003cp>Oxfam has taken particular aim at the sugar industry, with a \u003ca href=\"http://www.oxfam.org/sites/www.oxfam.org/files/bn-sugar-rush-land-supply-chains-food-beverage-companies-021013-en_1.pdf\">report\u003c/a> on land disputes involving large-scale sugar producers in Brazil and Cambodia. In these cases, impoverished local communities blame large sugar producers for forcing them from their traditional lands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There have been many reports of such \"land grabs\" in recent years, as rising food prices have increased investor interest in land around the world. The problem is especially acute in places where people don't have clear legal rights to the land that they depend on for their livelihoods, including many countries in Africa.\u003c/p>\n\u003cp>According to Oxfam, the three agricultural crops most often implicated in land grabs are sugar, soybeans and palm oil. Of the three, sugar production accounts for the most land — 75 million acres, an area the size of Italy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the U.S., Pepsi and Coke don't rely heavily on sugar, since corn-derived sweeteners are cheaper. But in the rest of the world, sugar remains the sweetener of choice.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74382\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\" alt=\"Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\" width=\"1673\" height=\"941\" class=\"size-full wp-image-74382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/23/246753281/pepsi-pressured-to-fight-big-sugar-s-land-grab\">The Salt at NPR Food\u003c/a> (11/23/13)\u003c/p>\n\u003cp>The anti-poverty group Oxfam is \u003ca href=\"http://www.oxfam.org/en/grow/pressroom/pressrelease/2013-11-22/oxfam-files-shareholder-resolution-urging-pepsico-address-land-grabs\">asking\u003c/a> Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in \"land grabs\" that unfairly take land from the poor.\u003c/p>\n\u003cp>Pepsi's arch-rival has already announced its own anti-land grab initiative. Earlier this month, Coca-Cola \u003ca href=\"http://assets.coca-colacompany.com/6b/65/7f0d386040fcb4872fa136f05c5c/proposal-to-oxfam-on-land-tenure-and-sugar.pdf\">announced\u003c/a> a new initiative \"to use our influence to help protect the land rights of local communities.\" The company revealed its top three sugar suppliers and promised to launch an independent review of its operations in Brazil, Colombia, Guatemala, India, Philippines, Thailand and South Africa.\u003c/p>\n\u003cp>It's a major success for a \u003ca href=\"http://www.behindthebrands.org/en-us\">campaign\u003c/a> that Oxfam \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/26/oxfam-gives-big-food-companies-bad-behavior-grades/\">launched\u003c/a> earlier this year called \"Behind the Brands.\" The campaign attempts to embarrass, cajole and threaten the world's biggest food companies into protecting the environment and treating workers or local communities more fairly.\u003c/p>\n\u003cp>Oxfam has taken particular aim at the sugar industry, with a \u003ca href=\"http://www.oxfam.org/sites/www.oxfam.org/files/bn-sugar-rush-land-supply-chains-food-beverage-companies-021013-en_1.pdf\">report\u003c/a> on land disputes involving large-scale sugar producers in Brazil and Cambodia. In these cases, impoverished local communities blame large sugar producers for forcing them from their traditional lands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There have been many reports of such \"land grabs\" in recent years, as rising food prices have increased investor interest in land around the world. The problem is especially acute in places where people don't have clear legal rights to the land that they depend on for their livelihoods, including many countries in Africa.\u003c/p>\n\u003cp>According to Oxfam, the three agricultural crops most often implicated in land grabs are sugar, soybeans and palm oil. Of the three, sugar production accounts for the most land — 75 million acres, an area the size of Italy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the U.S., Pepsi and Coke don't rely heavily on sugar, since corn-derived sweeteners are cheaper. But in the rest of the world, sugar remains the sweetener of choice.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"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.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"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/",
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},
"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": {
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"source": "American Public Media"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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