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"content": "\u003cfigure id=\"attachment_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \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_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \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": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"title": "Listeria Outbreak Still Haunts Colorado's Cantaloupe Growers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68251\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\" alt=\"A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130814_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The contaminated fruit that killed 33 people and sickened at least 147 others in 2011 came from a farm 90 miles from Rocky Ford, Colo. But the town's many melon farmers took a huge hit nonetheless, and are still trying to convince the public their cantaloupes are safe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68251\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/listeria-full.jpg\" alt=\"A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A melon washing station sprays cantaloupes with clean water and sanitizer. Photo: Kristin Kidd/Colorado Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eric Whitney, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">The Salt at NPR Food\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>Two years after cantaloupe were linked to one of the worst foodborne\u003ca href=\"http://www.foodsafetynews.com/2012/04/the-ten-deadliest-outbreaks-in-history-revisited/#.UgqI7NKKK5I\"> outbreaks\u003c/a> in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.\u003c/p>\n\u003cp>Only \u003ca href=\"http://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/index.html\">one Colorado farm\u003c/a> supplied cantaloupes contaminated with the listeria bacteria that killed 33 people and sickened at least 147 more in 28 states in 2011.\u003c/p>\n\u003cp>But that farmer sold his fruit as coming from Rocky Ford, Colo., and the longtime family farmers there, and the whole town, took a huge hit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The whole community is very proud of the cantaloupe. The Rocky Ford high school mascot is \u003ca href=\"http://www.rockyford.k12.co.us/district/RFHSbanner.jpg\">the 'Meloneer,'\u003c/a>\" says \u003ca href=\"http://hirakatafarms.com/\">Mike Hirakata,\u003c/a> a fourth generation melon grower here, \"very proud to be Meloneers.\"\u003c/p>\n\u003cp>The tainted fruit \u003ca href=\"http://www.cpr.org/article/Sleuthing_Colorados_Listeria_Outbreak\">came from a farm 90 miles away\u003c/a>, but Rocky Ford farmers had never trademarked their local name and couldn't keep others from using it. That had never been a problem until 2011. The area's farmers have now \u003ca href=\"http://www.rockyfordgrowersassociation.com/\">legally protected their name\u003c/a>, and they're taking other measures to convince the public that the cantaloupe they've built a 100-year reputation on are safe.\u003c/p>\n\u003cp>\"If we wanted to keep going, we figured we needed to make changes that were for the better for our industry and for the customers,\" Hirakata says on a tour of his packing shed, newly refurbished with hundreds of thousands of dollars in new equipment.\u003c/p>\n\u003cp>He shows off the melon washing station that sprays his cantaloupes with clean water and sanitizer before the fruit are sent to an enormous cooling room. There, the melons are rapidly chilled to further inhibit the growth of any bacteria that might have survived the bath.\u003c/p>\n\u003cp>Farmers and the state of Colorado also invested in research that found that consumers play an important role in preventing cantaloupe-related outbreaks.\u003c/p>\n\u003cp>Their survey found that \"more than half of consumers weren't washing cantaloupe at all before consuming them,\" says Marisa Bunning, a food safety researcher at Colorado State University.\u003c/p>\n\u003cp>\"It already looked clean, and they weren't going to be eating the rind. It didn't occur to them to wash it,\" she says.\u003c/p>\n\u003cp>But researchers now believe that the deadly bacteria that caused the outbreak didn't penetrate the fruit until consumers cut into it, pushing listeria from the outer rind into the flesh they would eat with each pass of a knife.\u003c/p>\n\u003cp>\"The knife needs to be washed between cuts,\" Bunning says, \"just to be assured you're not causing any cross-contamination from the rind to the flesh.\"\u003c/p>\n\u003cp>Rocky Ford cantaloupe growers hired a public relations firm to help get that word out, and to tell people about the new safety measures they're taking to make sure that what happened at the one bad farm in 2011 will never happen at their facilities.\u003c/p>\n\u003cp>Farmer Hirakata says he never wants to go through something like that again, and not just because of the financial losses his family suffered. For over a week after the outbreak was first identified, he wasn't sure whether melons from his farm were making people sick.\u003c/p>\n\u003cp>\"It was just kind of a sick-to-your-stomach feeling for that whole time, a lot of sleepless nights,\" he recalls.\u003c/p>\n\u003cp>Consumers appear to be forgiving, so far. Last year, Rocky Ford growers sold every cantaloupe they harvested, but they only planted 20 percent of a normal crop. This year they're planting more, but still not enough to send any out of state.\u003c/p>\n\u003cp>At an urban farmers market recently, several native Coloradans echoed shopper Bob Purvine's sentiment about the outbreak.\u003c/p>\n\u003cp>\"It had us all a little paranoid,\" he said, but \"probably wouldn't prevent me from buying the cantaloupe when it comes time again.\"\u003c/p>\n\u003cp>Why? Rocky Ford melons, he says, are the \"best cantaloupe ever.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.cpr.org\">Colorado Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Colorado Vault is Fort Knox for the World's Seeds",
"title": "Colorado Vault is Fort Knox for the World's Seeds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130813_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "At Colorado State University, billions of seeds and other genetic material sit inside a giant storage vault. They're kept there in case of a loss of plant or animal life on a regional or global scale. But the investigation into GMO wheat in Oregon has raised questions about security at the facility.",
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"description": "At Colorado State University, billions of seeds and other genetic material sit inside a giant storage vault. They're kept there in case of a loss of plant or animal life on a regional or global scale. But the investigation into GMO wheat in Oregon has raised questions about security at the facility.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">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://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Did Tyson Ban Doping Cows with Zilmax to Boost Foreign Sales?",
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"content": "\u003cfigure id=\"attachment_67977\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlefull.jpg\" alt='A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media' width=\"1120\" height=\"629\" class=\"size-full wp-image-67977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pen at a feedlot in central Kansas that houses 30,000 cattle. Feedlots are where cattle are \"finished\" before slaughter, often with the use of growth-promoting drugs like zilpaterol. Photo: Peggy Lowe, Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130809_atc_17.mp3\"] \u003c/p>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>Tyson Foods Inc. announced this week that it would soon suspend purchases of cattle that had been treated with a controversial drug, citing animal welfare concerns.\u003c/p>\n\u003cp>But many in the industry wonder if the real reason is the battle for sales in other countries, where certain drugs that make livestock grow faster are banned.\u003c/p>\n\u003cp>\"I really do think this is more of a marketing ploy from Tyson to raise some awareness so they can garner some export business from our overseas export partners,\" says Dan Norcini, an independent commodities broker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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": "Tyson Foods said it will stop using the controversial drug, which fattens cattle, because of potential animal welfare issues. But many in the beef industry say the company is just interested in boosting exports to countries like China and the European Union, where growth-promoting drugs for meat production are banned.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210538430/did-tyson-drop-zilmax-fed-beef-to-appease-foreign-buyers\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>Tyson Foods Inc. announced this week that it would soon suspend purchases of cattle that had been treated with a controversial drug, citing animal welfare concerns.\u003c/p>\n\u003cp>But many in the industry wonder if the real reason is the battle for sales in other countries, where certain drugs that make livestock grow faster are banned.\u003c/p>\n\u003cp>\"I really do think this is more of a marketing ploy from Tyson to raise some awareness so they can garner some export business from our overseas export partners,\" says Dan Norcini, an independent commodities broker.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surprising many in the industry, Tyson sent a letter to cattle feeders saying that as of Sept. 6, the company would no longer buy animals that had been treated with \u003ca href=\"http://www.zilmax.com/\">Zilmax\u003c/a>, a drug that bulks up cattle by as much as 30 pounds just before slaughter. Tyson controls 26 percent of the U.S. beef supply and is the first company in the industry to make this change.\u003c/p>\n\u003cp>The letter cited recent reports of cattle being delivered for processing that couldn't walk or move.\u003c/p>\n\u003cp>\"We do not know the specific cause of these problems, but some animal health experts have suggested that the use of the feed supplement Zilmax, also known as zilpaterol, is one possible cause,\" the letter said, adding that it wasn't a food safety issue.\u003c/p>\n\u003cp>The company that manufactures Zilmax, Merck Animal Health, issued a \u003ca href=\"http://www.merck-animal-health-usa.com/news/2013-8-8.aspx\">statement\u003c/a> saying the product is safe.\u003c/p>\n\u003cp>\"We are surprised by Tyson's letter,\" the statement said. \"We are confident that, based on all of the available data on Zilmax, the experience reported by Tyson is not attributable to Zilmax.\"\u003c/p>\n\u003cp>Zilmax, approved by the FDA for use in livestock, is a beta-agonist and acts as a steroid, turning fat into muscle. As the \u003cem>Chronicle of Higher Education\u003c/em> \u003ca href=\"http://chronicle.com/article/As-Beef-Cattle-Become/131480/\">reported\u003c/a> in 2012, the drug can make meat tough and tasteless. But new reports have surfaced recently suggesting that cattle are growing so large — up to 1,300 pounds — that they can't walk.\u003c/p>\n\u003cp>Lilly Callaway, an animal scientist who works for JBS, the largest beef-producing company in the world, told a meeting of cattle producers in Denver this week that her company is seeing increasing reports of animals fed beta-agonists as stressed.\u003c/p>\n\u003cp>\"Truck drivers have indicated that there is a difference between loading cattle depending on the beta-agonist status of the diet,\" she told \u003ca href=\"http://feedstuffs.com/story-tyson-stops-buying-cattle-fed-popular-beta-agonist-45-101133\">Feedstuffs\u003c/a>, a weekly agribusiness newspaper. \"Our plants have indicated that particular lots of cattle are showing up as 'tender-footed' — they do not want to move, seem lethargic and stiff, and have no energy.\"\u003c/p>\n\u003cp>Mike Callicrate, a Kansas cattle rancher and president of the \u003ca href=\"http://www.competitivemarkets.com/\">Organization for Competitive Markets\u003c/a>, a small group of beef producers fighting consolidation of the industry, says he wasn't surprised by Tyson's move. Consumers are growing increasingly aware of how their food is produced, he says, and they don't like what the use of what he calls \"performance-enhancing drugs\" to dope livestock.\u003c/p>\n\u003cp>\"The Lance Armstrong, baseball-player type of compounds are precisely the same compounds being used in livestock production,\" he says. \"We have killed our export markets with the use of all these growth-promoting, growth-enhancing, performance-enhancing type drugs.\"\u003c/p>\n\u003cp>China, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/12/why-russia-is-saying-nyet-to-u-s-meat-imports/\">Russia\u003c/a> and many countries in the European Union have banned the use of these drugs in meat production. In May, Smithfield Foods, the largest pork producer in the world, announced it would cut in half its purchase of animals raised with a similar drug, ractopamine. Just a week later, Smithfield \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/29/187029237/smithfield-foods-to-be-sold-to-chinese-firm-for-4-72-billion\">announced\u003c/a> its sale to a Chinese company.\u003c/p>\n\u003cp>Patty Lovera, assistant director of Food and Water Watch in Washington, D.C., says she hopes that large companies' barring the use of such drugs will become a trend.\u003c/p>\n\u003cp>\"It's a little bit unfortunate that it takes other countries having good standards to make an improvement in the U.S. marketplace,\" she said, \"but at this point we'll take what we can get, I think, when it comes to how we look at the drugs that are allowed to be given to food animals.\"\u003c/p>\n\u003cp>But not everyone is happy about Tyson's decision. The last few years have been tough on cattle ranchers and farmers. They've suffered through \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/\">drought\u003c/a> drying up their hay and grass, then watched as that weather killed off corn and sent feed prices sky high.\u003c/p>\n\u003cp>Norcini, the commodities broker, says Zilmax was a godsend to producers, allowing them to feed the cattle less and get a better price thanks to the added pounds. He thinks Tyson is taking a big risk.\u003c/p>\n\u003cp>\"They may appease or they may keep some people happy in ... the animal rights front. They may gain some followers and some accolades from that,\" he says. \"But I think the cattle industry as a whole is not going to look at this particularly in a good light.\"\u003c/p>\n\u003cp>Meanwhile, Lovera and others wonder if Tyson is simply sending a message to all those countries now negotiating two large trade agreements with the U.S.\u003c/p>\n\u003cp>\"This stuff is front and center in these trade negotiations so I just think it's really interesting to see a big player like this volunteer some change, probably to make export markets happy,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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 Picking Your Berries for $8,000 a Year Hurts a Lot",
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"content": "\u003cfigure id=\"attachment_67958\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\" alt=\"Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\" width=\"1120\" height=\"742\" class=\"size-full wp-image-67958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/209925420/why-picking-your-berries-for-8-000-a-year-hurts-a-lot\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>As the supply chain that delivers our food to us gets longer and more complicated, many consumers want to understand – and control – where their food comes from.\u003c/p>\n\u003cp>But even if we meet farmers at the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/30/160303008/on-the-farmers-market-frontier-its-not-just-about-profit\">farmers market\u003c/a>, urban consumers are still largely divorced from the people who grow, pick and package our food. And we may even willfully ignore their suffering, argues \u003ca href=\"http://sph.berkeley.edu/faculty/holmes.php\">Seth Holmes\u003c/a>, a medical anthropologist and professor of health and social behavior at the University of California, Berkeley, in his provocative new book, \u003cem>\u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520275140\">Fresh Fruit, Broken Bodies\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>For two summers between 2003 and 2005, Holmes lived on a farm in the Skagit Valley of Washington state. The farm produces strawberries, apples, raspberries and blueberries to sell to berry companies like Driscoll and dairy companies like Häagen-Dazs. He traveled there with a group of Triqui Indians, across the border from their hometown of San Miguel in Oaxaca, Mexico. As Holmes soon learned, the Triquis make up the very bottom rung of the agricultural labor ladder and earn between $5,000-$8,000 a year.\u003c/p>\n\u003cp>Holmes stayed in the camp with the other laborers, in a shack with a tin roof and no insulation. Over the winter, he traveled with the Triquis to Madera, Calif., to prune grapevines in a vineyard. In 2005, Holmes went back to medical school, but he has continued to visit the same workers nearly every year since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the berry farm, Holmes picked fruit once or twice a week; the Triqui workers picked seven days a week, rain or shine, without a day off. And that took a heavy toll on their bodies: back and knee pain, slipped disks, type 2 diabetes, premature births. As one Triqui worker he calls Abelino told him, \"You pick with your hands bent over kneeling, your back hurts; you get knee pains and [hip] pains ... You suffer a lot.\"\u003c/p>\n\u003cp>We talked to Holmes about his time with the Triquis; here's part of our conversation, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What was the most surprising or shocking aspect of the food system that you uncovered in your research?\u003c/strong>\u003c/p>\n\u003cp>\"Before I did the research, I had a sense of the hierarchy of people involved in the food labor chain. But over the course of the first five months, it became clear that the hierarchy is much more detailed and subtle. There are indigenous Mexicans [like the Triqui] who occupy the rung with the most demanding physical labor – they're the ones who are bent over picking. The \u003cem>mestizos\u003c/em> operate the machines – that's not quite as demanding. Then the U.S.-born Latinos are in charge of some things, and use English and Spanish. The white Americans have the most control.\u003c/p>\n\u003cp>\"What was troubling was that people on every rung of hierarchy are legitimizing and justifying it. Farmworkers are doing that, too.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that hierarchy is representative of farms in other states in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"I think it is. The indigenous people from Mexico and Central America have the least powerful position. The system is different in California, because farms tend to hire \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4865345\">a contractor\u003c/a> to get big fields picked or pruned. The contractor goes out and finds laborers, and in my field research, I found that system to be worse in the sense that farmworkers are not paid directly by the farm. There's no paper trail. When we were in California, every time we pruned, we were paid less than minimum wage. With that system, labor laws are less likely to be enforced. But in Washington state, the farmworkers were hired directly by farmers, who were more likely to pay minimum wage.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that the American public cares about the labor required to produce our food?\u003c/strong>\u003c/p>\n\u003cp>\"We talk so little about the people who do the work that gives us the fresh fruit and vegetables that we want. Farmworkers are pretty hidden, and there's a concept from John Paul Sarte, the French philosopher, called \u003ca href=\"http://plato.stanford.edu/entries/sartre/\">bad faith\u003c/a>, meaning self-deception. My simplified version of that is that we consciously hide from ourselves the difficult realities of the workers. We somewhat know them, but we don't think about them much. In that way it seems like 'communal bad faith.' \"\u003c/p>\n\u003cp>\u003cstrong>Why do you think the people in the food movement calling for changes in the industrial food system don't talk \u003cstrong>much\u003c/strong> about the labor issues?\u003c/strong>\u003c/p>\n\u003cp>\"On some level, a lot of the food movement is concerned with, \"How does this food affect me and my body? Are there hormones in it? \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">Antibiotics\u003c/a>? Pesticides?\" But the workers who are harvesting the food and spraying the pesticides — their bodies are human, too. Ideally, we would think about them and what's going into that work. If there are ways that we, as consumers, can lend a voice towards farmworkers having health care that will protect the bodies that are working so hard to give us the healthy food we can eat, I think that's really important.\"\u003c/p>\n\u003cp>\u003cstrong>So you think the health care available to farmworkers is deficient?\u003c/strong>\u003c/p>\n\u003cp>\"In Washington State and California, the people I met were pretty lucky to have independently run, grant-funded non-profit clinics to go to. But it's unclear what will happen with the Affordable Care Act. The law is wonderful in lots of ways, and will increase access for a lot of people, but there are no provisions for immigrants. Meanwhile, immigration reform \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=203361077\">is stalled\u003c/a>, and it looks like part of the reason is that several representatives won't vote for reform unless newly legalized immigrants will not be eligible for full health care. But the people who are getting sick to help us get a healthy diet deserve health care.\"\u003c/p>\n\u003cp>\u003cstrong>It's clear from the book that you don't really blame the farm owners for the poor living and working conditions of berry pickers. As you write, \"The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm ... many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individuals.\"\u003c/strong>\u003c/p>\n\u003cp>\"Sometimes it is fair for us to blame farm owners. But sometimes it isn't. We also have to look at the North American Free Trade Agreement, and other free trade agreements. In general, the problems in agriculture are long-standing.\"\u003c/p>\n\u003cp>\u003cstrong>What do you think is the most important thing for consumers to know about the people behind their food?\u003c/strong>\u003c/p>\n\u003cp>\"Farmworkers help us be healthy by harvesting fruits and vegetables, and they're helping the health of our economy by paying sales taxes and Social Security. But we are not prone to value their health or bodies or well-being. That seems disrespectful and unfair.\" \u003c/p>\n\u003cp>[ad floatright]\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_67958\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/farmworkers.jpeg\" alt=\"Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\" width=\"1120\" height=\"742\" class=\"size-full wp-image-67958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcelina, a Triqui Mexican, picks strawberries at a farm in Washington State. Photo: Courtesy of Seth M. Holmes\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/209925420/why-picking-your-berries-for-8-000-a-year-hurts-a-lot\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>As the supply chain that delivers our food to us gets longer and more complicated, many consumers want to understand – and control – where their food comes from.\u003c/p>\n\u003cp>But even if we meet farmers at the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/30/160303008/on-the-farmers-market-frontier-its-not-just-about-profit\">farmers market\u003c/a>, urban consumers are still largely divorced from the people who grow, pick and package our food. And we may even willfully ignore their suffering, argues \u003ca href=\"http://sph.berkeley.edu/faculty/holmes.php\">Seth Holmes\u003c/a>, a medical anthropologist and professor of health and social behavior at the University of California, Berkeley, in his provocative new book, \u003cem>\u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520275140\">Fresh Fruit, Broken Bodies\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>For two summers between 2003 and 2005, Holmes lived on a farm in the Skagit Valley of Washington state. The farm produces strawberries, apples, raspberries and blueberries to sell to berry companies like Driscoll and dairy companies like Häagen-Dazs. He traveled there with a group of Triqui Indians, across the border from their hometown of San Miguel in Oaxaca, Mexico. As Holmes soon learned, the Triquis make up the very bottom rung of the agricultural labor ladder and earn between $5,000-$8,000 a year.\u003c/p>\n\u003cp>Holmes stayed in the camp with the other laborers, in a shack with a tin roof and no insulation. Over the winter, he traveled with the Triquis to Madera, Calif., to prune grapevines in a vineyard. In 2005, Holmes went back to medical school, but he has continued to visit the same workers nearly every year since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the berry farm, Holmes picked fruit once or twice a week; the Triqui workers picked seven days a week, rain or shine, without a day off. And that took a heavy toll on their bodies: back and knee pain, slipped disks, type 2 diabetes, premature births. As one Triqui worker he calls Abelino told him, \"You pick with your hands bent over kneeling, your back hurts; you get knee pains and [hip] pains ... You suffer a lot.\"\u003c/p>\n\u003cp>We talked to Holmes about his time with the Triquis; here's part of our conversation, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What was the most surprising or shocking aspect of the food system that you uncovered in your research?\u003c/strong>\u003c/p>\n\u003cp>\"Before I did the research, I had a sense of the hierarchy of people involved in the food labor chain. But over the course of the first five months, it became clear that the hierarchy is much more detailed and subtle. There are indigenous Mexicans [like the Triqui] who occupy the rung with the most demanding physical labor – they're the ones who are bent over picking. The \u003cem>mestizos\u003c/em> operate the machines – that's not quite as demanding. Then the U.S.-born Latinos are in charge of some things, and use English and Spanish. The white Americans have the most control.\u003c/p>\n\u003cp>\"What was troubling was that people on every rung of hierarchy are legitimizing and justifying it. Farmworkers are doing that, too.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that hierarchy is representative of farms in other states in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"I think it is. The indigenous people from Mexico and Central America have the least powerful position. The system is different in California, because farms tend to hire \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4865345\">a contractor\u003c/a> to get big fields picked or pruned. The contractor goes out and finds laborers, and in my field research, I found that system to be worse in the sense that farmworkers are not paid directly by the farm. There's no paper trail. When we were in California, every time we pruned, we were paid less than minimum wage. With that system, labor laws are less likely to be enforced. But in Washington state, the farmworkers were hired directly by farmers, who were more likely to pay minimum wage.\"\u003c/p>\n\u003cp>\u003cstrong>Do you think that the American public cares about the labor required to produce our food?\u003c/strong>\u003c/p>\n\u003cp>\"We talk so little about the people who do the work that gives us the fresh fruit and vegetables that we want. Farmworkers are pretty hidden, and there's a concept from John Paul Sarte, the French philosopher, called \u003ca href=\"http://plato.stanford.edu/entries/sartre/\">bad faith\u003c/a>, meaning self-deception. My simplified version of that is that we consciously hide from ourselves the difficult realities of the workers. We somewhat know them, but we don't think about them much. In that way it seems like 'communal bad faith.' \"\u003c/p>\n\u003cp>\u003cstrong>Why do you think the people in the food movement calling for changes in the industrial food system don't talk \u003cstrong>much\u003c/strong> about the labor issues?\u003c/strong>\u003c/p>\n\u003cp>\"On some level, a lot of the food movement is concerned with, \"How does this food affect me and my body? Are there hormones in it? \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">Antibiotics\u003c/a>? Pesticides?\" But the workers who are harvesting the food and spraying the pesticides — their bodies are human, too. Ideally, we would think about them and what's going into that work. If there are ways that we, as consumers, can lend a voice towards farmworkers having health care that will protect the bodies that are working so hard to give us the healthy food we can eat, I think that's really important.\"\u003c/p>\n\u003cp>\u003cstrong>So you think the health care available to farmworkers is deficient?\u003c/strong>\u003c/p>\n\u003cp>\"In Washington State and California, the people I met were pretty lucky to have independently run, grant-funded non-profit clinics to go to. But it's unclear what will happen with the Affordable Care Act. The law is wonderful in lots of ways, and will increase access for a lot of people, but there are no provisions for immigrants. Meanwhile, immigration reform \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=203361077\">is stalled\u003c/a>, and it looks like part of the reason is that several representatives won't vote for reform unless newly legalized immigrants will not be eligible for full health care. But the people who are getting sick to help us get a healthy diet deserve health care.\"\u003c/p>\n\u003cp>\u003cstrong>It's clear from the book that you don't really blame the farm owners for the poor living and working conditions of berry pickers. As you write, \"The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm ... many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individuals.\"\u003c/strong>\u003c/p>\n\u003cp>\"Sometimes it is fair for us to blame farm owners. But sometimes it isn't. We also have to look at the North American Free Trade Agreement, and other free trade agreements. In general, the problems in agriculture are long-standing.\"\u003c/p>\n\u003cp>\u003cstrong>What do you think is the most important thing for consumers to know about the people behind their food?\u003c/strong>\u003c/p>\n\u003cp>\"Farmworkers help us be healthy by harvesting fruits and vegetables, and they're helping the health of our economy by paying sales taxes and Social Security. But we are not prone to value their health or bodies or well-being. That seems disrespectful and unfair.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Massachusetts Revives the Lost Art of Making Sea Salt",
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"content": "\u003cfigure id=\"attachment_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3\"] \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Farmers are mining the sea for salt on the same shore where the salt industry boomed 170 years ago. Fans of local food are buying up the favorite condiment collected close to home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \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": "After Immigration Bust, Herb Grower Tries a New Path",
"title": "After Immigration Bust, Herb Grower Tries a New Path",
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"content": "\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130807_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67846\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration-full.jpg\" alt=\"Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celerino Sanchez, an H-2A worker from Guerrero, Mexico, weeds rows of mint at HerbCo International in Duvall, Wash. Photo: Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">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.kuow.org/people/liz-jones\">Liz Jones\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/207854285/after-immigration-bust-herb-grower-tries-a-new-path\">The Salt at NPR Food\u003c/a> (8/7/2013)\u003c/p>\n\u003cp>The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.\u003c/p>\n\u003cp>Ted Andrews, owner of \u003ca href=\"http://www.herbco.net/\">HerbCo International\u003c/a>, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: \"There are events that can destroy a business in the snap of a finger,\" he says. \"This was one of them.\"\u003c/p>\n\u003cp>In 2011, Andrews pleaded guilty in federal court to knowingly hiring illegal workers from Mexico. That came after an immigration inspection revealed that Andrews had employed more than 200 people without valid paperwork at his farm near Seattle.\u003c/p>\n\u003cfigure id=\"attachment_67845\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/immigration2.jpg\" alt=\"Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program improvements. Liz Jones/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>HerbCo International grows a variety of herbs on farms in five states. After the \"immigration event,\" as Andrews calls it, he struggled to find a stable and legal workforce at this farm. Hundreds of workers came and went, but few lasted long. So Andrews turned to the federal \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa program\u003c/a> to bring in more workers straight from Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're paid about $12 an hour, the same wages as the local crews. But the company also covers the guest workers' travel costs, housing and other fees. Altogether, Andrews ends up paying about $1.50 more per hour for each foreign worker.\u003c/p>\n\u003cp>But there is a big upside, Andrews says. \"They certainly are our very best employees. They come here willing and able to do the job. They're happy to come here and work and work and work.\"\u003c/p>\n\u003cp>That's not necessarily a good thing, says Andrea Schmitt, an attorney with \u003ca href=\"http://www.columbialegal.org/\">Columbia Legal Services\u003c/a> in Olympia, Wash., who focuses on farmworker rights. \"That's often described by growers as H-2A workers being 'good workers,' in quotes,\" she says. \"Sort of a euphemism for people who follow orders, no matter what.\"\u003c/p>\n\u003cp>While the H-2A program includes protections for workers, Schmitt says, these contract employees are still vulnerable to abuses because \"they're really far from home, they've been brought here by somebody else and are generally less aware of their rights.\"\u003c/p>\n\u003cp>The use of the H-2A visa program has steadily grown in recent years due in part to stepped-up immigration enforcement. Since 2009, the feds have more aggressively audited employers to ensure their workforces are legal. It's this audit process that led to HerbCo's criminal prosecution, massive staff turnover — and a $1 million fine.\u003c/p>\n\u003cp>\"At the end, we want to reduce the magnet for illegal immigration, and that is employers,\" says Waldemar Rodriguez, a deputy assistant director with U.S. Immigration and Customs Enforcement's Homeland Security Investigations.\u003c/p>\n\u003cp>Rodriguez says the agency's recent shift to targeting employers more than workers is paying off. Last year, the agency set a record for these immigration audits and subsequent criminal arrests.\u003c/p>\n\u003cp>Back at the HerbCo farm, Augustina Reyes waters row after row of basil plants inside an 85-degree greenhouse.\u003c/p>\n\u003cp>Reyes, who came here on the H-2A program from Oaxaca, Mexico, says the visa program is perfect for her. She used to sneak across the border for work, she says, but prefers the less-risky trip as a guest worker. \"It's better to come with the program because I don't have any trouble coming here,\" she explains.\u003c/p>\n\u003cp>Reyes is on a seven-month contract and expects to save up $4,000 to $5,000 to take home, after deducting her stateside expenses, such as cell phone bills and groceries.\u003c/p>\n\u003cp>Farm owner Ted Andrews hopes to see improvements in the guest worker program included in the immigration reform bill passed by the Senate and now stalled in the House. Most H-2A visas last 10 months or fewer, but Andrews would prefer to employ guest workers for an entire year. He's also had to hire extra staff to navigate the complex program and complete the required paperwork, he says, and has had guest workers arrive several weeks late. That's disruptive for growers who rely on a large labor force during a short harvest window, he says.\u003c/p>\n\u003cp>Despite these challenges, Andrews says, the biggest lesson from his immigration event makes the program well worth the effort: \"It's about the people. The people make the harvest.\"\u003c/p>\n\u003cp>If you take care of your employees, he says, they'll take care of you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kuow.org\">Puget Sound Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cotton Candy Grape: A Sweet Spin On Designer Fruit",
"title": "The Cotton Candy Grape: A Sweet Spin On Designer Fruit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ecologists Turn To Planned Grazing To Revive Grassland Soil",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130805_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67618\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing-feature.jpg\" alt=\"Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fox Ranch, outside Yuma County, Colo., is a 14,000-acre nature preserve and working commercial cattle ranch. The ranch is used by the Nature Conservancy to put into practice its panned grazing technique. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">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://kunc.org/people/luke-runyon\">Luke Runyon of KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">The Salt at NPR Food\u003c/a> (8/5/2013)\u003c/p>\n\u003cp>The world's soil is in trouble. Ecologists say without dramatic changes to how we manage land, vast swathes of grassland are at risk of turning into hard-packed desert. To make sure that doesn't happen, researchers are testing out innovative ways to keep moisture in the soil.\u003c/p>\n\u003cp>In eastern Colorado, one way could be in the plodding hooves of cattle.\u003c/p>\n\u003cp>Conventional wisdom tells you that if ranchland ground has less grass, the problem is too many cows. But that's not always the case. It depends on how you manage them, if you make sure they keep moving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Plants actually respond to grazing. It actually stimulates growth in some ways,\" said William Burnidge, an ecologist with the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a>. Burnidge runs the Conservancy's Colorado grassland program, which includes a 14,000-acre nature preserve and working commercial cattle ranch, \u003ca href=\"http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/colorado/placesweprotect/fox-ranch.xml\">the Fox Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_67616\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cattlegrazing2.jpg\" alt=\"Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist William Burnidge checks a map of Fox Ranch that details the different areas rancher Nathan Andrews can graze his cattle. Photo: Luke Runyon/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>A few miles west of the Kansas border in Yuma County, Colo., the land stretches north and south along a band of the Arikaree River, a tributary of the Republican River. The ranch, owned by the Nature Conservancy and leased to local rancher Nathan Andrews, is part of a grand experiment. Researchers are putting in practice something called holistic management, or planned grazing.\u003c/p>\n\u003cp>\"When I learned about it, that style of grazing, the basis was everybody was producing more grass,\" said Andrews, a fifth-generation cattle rancher in eastern Colorado. \"It's hard, as a producer, to argue with more grass. Because we never have enough grass.\"\u003c/p>\n\u003cp>Farmers and ranchers know in a few decades they'll have to feed a lot more people, while at the same time, keep the soil healthy and make money doing it. That's the philosophy behind holistic management. Proponents say the focus is not just on the soil's health and the prevalence of grasslands, but also tout its ability to help a rancher's bottom line. And it's way more involved than your run-of-the-mill rotational grazing, which has been used by pastoralists for centuries and is still used by ranchers today.\u003c/p>\n\u003cp>Here's how planned grazing works: A detailed chart drives every decision made on the ranch. At the beginning of each season, you plot out your moves on the map, like a Monopoly board. If the grass is better on the eastern part of your ranch, the cattle should stay there longer, but not too long. The cattle have to keep moving. The animals' hooves push on the soil, helping it to retain more rainfall.\u003c/p>\n\u003cp>The most common word tied to the planned grazing movement is \"mimicry,\" as in mimicking the wild herds of large mammals that used to move across the Great Plains in tightly herded packs.\u003c/p>\n\u003cp>\"You're only ever approximating what wild animals did when there weren't any people or fences to tell them what to do,\" Burnidge said. \"But it's reasonable to think that they tried to stay on the forage that was best for them at the time.\"\u003c/p>\n\u003cp>What makes the Fox Ranch unique is its approach to documentation. The idea of planned grazing isn't new, but the Nature Conservancy wants evidence that it works before telling other ranchers to try it out.\u003c/p>\n\u003cp>The godfather of this grazing technique is Allan Savory, the creator of a few organizations that tout the ability of these methods to restore grasslands and pull ranchers across the world out of poverty. If his name sounds familiar you might have seen \u003ca href=\"http://www.youtube.com/watch?v=vpTHi7O66pI\">his TED talk\u003c/a> from earlier this year. The video went viral, currently at almost a half-million views, and introduced a whole new audience to the concept of holistic, or planned, grazing.\u003c/p>\n\u003cp>\"We really get the animals in the right place, at the right time, for the right reason, with the right behavior,\" Savory said. His style of grazing management focuses on the soil and how the cattle interact with it.\u003c/p>\n\u003cp>\"We're getting the rain that falls on the ground to soak in more, runoff less, but to remain in the soil and to leave the soil through the vegetation or to underground water sources,\" Savory said.\u003c/p>\n\u003cp>But if you think the entire range land community is singing kumbaya around holistic grazing, you're wrong. \u003ca href=\"http://www.slate.com/articles/life/food/2013/04/allan_savory_s_ted_talk_is_wrong_and_the_benefits_of_holistic_grazing_have.html\">Savory's methods are controversial.\u003c/a> Most of contemporary rangeland science says Savory's basic tenets, increased cattle numbers and rapid fire grazing, have no scientific basis. In fact, \u003ca href=\"https://journals.uair.arizona.edu/index.php/rangelands/article/view/11560/10833\">many rangeland ecologists say\u003c/a> the only way to improve grassland is to reduce, not increase, the number of animals on it.\u003c/p>\n\u003cp>Savory scoffed at claims that his work is faulty. He said mainstream science has been unable to turn his nuanced planning process into an academic, peer-reviewed study.\u003c/p>\n\u003cp>\"There is no study, and no range scientist has produced a study that says that planned grazing doesn't work,\" Savory said.\u003c/p>\n\u003cp>At the Fox Ranch, the experiment is just in its initial phases. Last year, even in the midst of drought, rancher Nathan Andrews was able to build up his herd, while many other ranchers were shedding their numbers. Granted, the Fox's cattle numbers were behind the local area average, but he still counts it as a success.\u003c/p>\n\u003cp>\"If we can benefit from it in two of the worst years on record, then I think moving forward with it will be even more beneficial than what we're seeing now,\" Andrews said.\u003c/p>\n\u003cp>Beneficial for his bottom line, and for the soil he depends on.\u003c/p>\n\u003cp>\u003cem>This is second part of a two-part report on innovative ways to revive the soil. \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/article/prairie-plants-help-restore-farmland-soil\">\u003cem>Click here\u003c/em>\u003c/a>\u003cem> to see part one on how Iowa farmers are using man-made prairies to keep soil healthy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Grassmilk: New Trend in Dairy has California Ties",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grassmilk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grassmilk1000.jpg\" alt=\"Organic Valley Grassmilk. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-67313\">\u003c/a>\u003c/p>\n\u003cp>School is almost back in session, and the consumption and purchase of milk will rise predictably, according to Mike Griffin, the California Pool Manager for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>. The company is the country’s largest dairy cooperative headquartered in Wisconsin and it recently marked its 25th anniversary. Organic Valley has a substantial number of farmer members in California and all the milk sold in California is produced by cows that reside in-state. Last year, Organic Valley launched an organic grassmilk product line, which consists of milk from cows fed a 100 percent grass diet. This milk is produced in Humboldt County, which has an exceptionally long grass season. When fresh grass is not available, the cows are fed dry forages like hay. \u003c/p>\n\u003cfigure id=\"attachment_67317\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cows1000.jpg\" alt=\"Grassmilk Jersey cows on the Regli farm. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-67317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grassmilk Jersey cows on the Regli farm. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Jim Regli, his wife Susan and their seven children are in the Organic Valley cooperative, and their farm has been in the family for several generations. The decision to try producing grassmilk made sense when Jim analyzed it: “We already had cows on pasture. The economics looked like we’d get a stable pay price with grassmilk.” Stability may be a draw even if this is the first wave of grassmilk production-- before joining Organic Valley, the Reglis were a part of the Humboldt Creamery, which went bankrupt. Regli saw in grassmilk “a perfect opportunity. I always wanted to do this and saw the economics as a way to be more profitable. Our grain bill was huge and grain prices continue to go up. Buying alfalfa pellets for the grass is half or two-thirds the cost of what our grain bill was.”\u003c/p>\n\u003cp>Savvy grocery shoppers who are comfortable seeking out items like grass-fed beef, biodynamic wine and similar smaller batch items may want to keep a look out for this new product which shows signs of being a new trend. Look for the picture of an adorable and sweet looking brown Jersey cow in the dairy section and you’ve found it: organic grassmilk, which gets its name from the food source and has a suggested retail price of $5.49 for a half gallon. Not surprisingly, Whole Foods Markets nabbed first mover status for grassmilk, with an assist from the Northern California farmers in the Humboldt County of Ferndale that are a part of Organic Valley. Eleanor Bertino, who organized a media tour of Organic Valley, said “Most organic milk drinkers want their milk from grass-fed cows but demand outpaces supply.”\u003c/p>\n\u003cp>With beef, flavor and the animal’s health are among the reasons a consumer is willing to pay more for a grass-fed product. The theory there is that buying grass-fed beef gives eaters a meal without antibiotics and added hormones, and many find the meat flavor to be slightly sweeter and more nuanced with grass. In a similar fashion, the theory is that Organic Valley cows grazing on grass grown in quality soil will produce higher quality grassmilk. Griffin said that even the sweetness via the sugar levels of the grass can be measured with a field tool called a refractometer, to make sure the grass is appealing to the cows. These cows simply won't eat or touch the grass when the refractometer says the sugar levels are too low in the grass. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=HQYG3YmFmyo]\u003c/p>\n\u003cp>Organic Valley Grassmilk is from Jersey cows, which are known to produce milk that is higher in fat—expect a natural richness and subtle sweetness. The nutrients in grassmilk come from the cow’s ability to process the grass and forage on the dairy farm, which means there are naturally occurring omega-3s, conjugated linoleic acid (CLA) and calcium in each sip. Grassmilk is not raw milk. Organic Valley says the milk is minimally pasteurized and non-homogenized-—which is likely for good reason: raw milk has it’s share of proponents but is not even close to being mainstream (raw milk folks operate clandestine operations in some states to receive and distribute the product). \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">Without pasteurization\u003c/a> milk can harbor bacteria along the lines of Campylobacter, Listeria, and E. coli. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I sampled the grassmilk it had an old-fashioned and even wholesome feel brought on by a sweeter and richer taste than my usual 1% cow's milk or experiments with way-too-watery rice milk. Grassmilk reminded me of sneaking tastes while making butter in school when I was an East Bay youngster. The small buttery bits (you could honestly call some of them chunks) in grassmilk may at first be a surprise since they float to the top and are clearly visible. Take time to savor the bits, though, because they offer hints of sweet butter and even clotted cream. Dipping scones, thick cookies or other breakfast-y baked goods are a natural fit with grassmilk but it also tastes good with cereal or the other ways you routinely drink milk. If you really need to gild the dessert lily, there is at least one intriguing \u003ca href=\"http://www.examiner.com/article/organic-valley-grassmilk-rice-custard-recipe\">Grassmilk rice custard recipe\u003c/a> online, too. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grassmilk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grassmilk1000.jpg\" alt=\"Organic Valley Grassmilk. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-67313\">\u003c/a>\u003c/p>\n\u003cp>School is almost back in session, and the consumption and purchase of milk will rise predictably, according to Mike Griffin, the California Pool Manager for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>. The company is the country’s largest dairy cooperative headquartered in Wisconsin and it recently marked its 25th anniversary. Organic Valley has a substantial number of farmer members in California and all the milk sold in California is produced by cows that reside in-state. Last year, Organic Valley launched an organic grassmilk product line, which consists of milk from cows fed a 100 percent grass diet. This milk is produced in Humboldt County, which has an exceptionally long grass season. When fresh grass is not available, the cows are fed dry forages like hay. \u003c/p>\n\u003cfigure id=\"attachment_67317\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cows1000.jpg\" alt=\"Grassmilk Jersey cows on the Regli farm. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-67317\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grassmilk Jersey cows on the Regli farm. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Jim Regli, his wife Susan and their seven children are in the Organic Valley cooperative, and their farm has been in the family for several generations. The decision to try producing grassmilk made sense when Jim analyzed it: “We already had cows on pasture. The economics looked like we’d get a stable pay price with grassmilk.” Stability may be a draw even if this is the first wave of grassmilk production-- before joining Organic Valley, the Reglis were a part of the Humboldt Creamery, which went bankrupt. Regli saw in grassmilk “a perfect opportunity. I always wanted to do this and saw the economics as a way to be more profitable. Our grain bill was huge and grain prices continue to go up. Buying alfalfa pellets for the grass is half or two-thirds the cost of what our grain bill was.”\u003c/p>\n\u003cp>Savvy grocery shoppers who are comfortable seeking out items like grass-fed beef, biodynamic wine and similar smaller batch items may want to keep a look out for this new product which shows signs of being a new trend. Look for the picture of an adorable and sweet looking brown Jersey cow in the dairy section and you’ve found it: organic grassmilk, which gets its name from the food source and has a suggested retail price of $5.49 for a half gallon. Not surprisingly, Whole Foods Markets nabbed first mover status for grassmilk, with an assist from the Northern California farmers in the Humboldt County of Ferndale that are a part of Organic Valley. Eleanor Bertino, who organized a media tour of Organic Valley, said “Most organic milk drinkers want their milk from grass-fed cows but demand outpaces supply.”\u003c/p>\n\u003cp>With beef, flavor and the animal’s health are among the reasons a consumer is willing to pay more for a grass-fed product. The theory there is that buying grass-fed beef gives eaters a meal without antibiotics and added hormones, and many find the meat flavor to be slightly sweeter and more nuanced with grass. In a similar fashion, the theory is that Organic Valley cows grazing on grass grown in quality soil will produce higher quality grassmilk. Griffin said that even the sweetness via the sugar levels of the grass can be measured with a field tool called a refractometer, to make sure the grass is appealing to the cows. These cows simply won't eat or touch the grass when the refractometer says the sugar levels are too low in the grass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/HQYG3YmFmyo'\n title='//www.youtube.com/embed/HQYG3YmFmyo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Organic Valley Grassmilk is from Jersey cows, which are known to produce milk that is higher in fat—expect a natural richness and subtle sweetness. The nutrients in grassmilk come from the cow’s ability to process the grass and forage on the dairy farm, which means there are naturally occurring omega-3s, conjugated linoleic acid (CLA) and calcium in each sip. Grassmilk is not raw milk. Organic Valley says the milk is minimally pasteurized and non-homogenized-—which is likely for good reason: raw milk has it’s share of proponents but is not even close to being mainstream (raw milk folks operate clandestine operations in some states to receive and distribute the product). \u003ca href=\"http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm\">Without pasteurization\u003c/a> milk can harbor bacteria along the lines of Campylobacter, Listeria, and E. coli. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I sampled the grassmilk it had an old-fashioned and even wholesome feel brought on by a sweeter and richer taste than my usual 1% cow's milk or experiments with way-too-watery rice milk. Grassmilk reminded me of sneaking tastes while making butter in school when I was an East Bay youngster. The small buttery bits (you could honestly call some of them chunks) in grassmilk may at first be a surprise since they float to the top and are clearly visible. Take time to savor the bits, though, because they offer hints of sweet butter and even clotted cream. Dipping scones, thick cookies or other breakfast-y baked goods are a natural fit with grassmilk but it also tastes good with cereal or the other ways you routinely drink milk. If you really need to gild the dessert lily, there is at least one intriguing \u003ca href=\"http://www.examiner.com/article/organic-valley-grassmilk-rice-custard-recipe\">Grassmilk rice custard recipe\u003c/a> online, too. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm Laborers Get A Foothold With Their Own Organic Farms",
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"content": "\u003cfigure id=\"attachment_67026\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker.jpg\" alt=\"Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agricultural work, which is physically demanding, is also a risky business venture. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130731_me_17.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\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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"excerpt": "Thousands of seasonal workers come to California's Salinas Valley each year to pick crops, and many of them seem destined for a life in the fields. Now, a training program run by ALBA Organics is giving these workers the skills they need to be their own bosses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/20/151034145/rewash-that-pre-washed-bag-of-lettuce-dont-bother-probably\">lettuce\u003c/a>, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.\u003c/p>\n\u003cp>Murillo leases a 3-acre strawberry farm from a cooperative called \u003ca href=\"http://www.albafarmers.org/\" target=\"_blank\">ALBA Organics\u003c/a>. It trains longtime workers in organic farm management and helps with things like fertilizer and irrigation tools.\u003c/p>\n\u003cp>Murillo can sell his berries back to ALBA's cooperative, which does a brisk business with grocery stores in the nearby Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If God permits, he says, he'll continue turning a modest profit so he can hire more people who need the work. Under ALBA's rules, Murillo can lease this land at a subsidized rate only for a few years; after that he's on his own. But it's a risk he's willing to take even though he'd leave behind the steady paycheck he gets still working for big growers.\u003c/p>\n\u003cp>It's about being your own boss, instead of working for a foreman, he says. And at 45, he wants to try going out on his own before he gets too old.\u003c/p>\n\u003cp>Murillo's story is not unlike many of the 50 or so other farmers-in-training here at ALBA. Many have spent their entire lives in the fields, moving from one harvest to the next, from California down to Mexico, then back.\u003cbr>\nPost by \u003ca href=\"http://kunc.org/people/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/31/207028894/farm-laborers-get-a-foothold-with-their-own-organic-farms\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cfigure id=\"attachment_67027\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworker-alba-290x162.jpg\" alt=\"Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\" width=\"290\" height=\"162\" class=\"size-medium wp-image-67027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers at ALBA learn about production, marketing, management and organic farming in order to start their own farming businesses. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"So it gives them a chance to take a bit of control of their lives,and not have to work for somebody else,\" says Nathan Harkleroad, who is in charge of ALBA's training programs, which are run out of an airy, converted farm house.\u003c/p>\n\u003cp>\"You know, is everyone going to make it? Probably not,\" Harkleroad says.\u003c/p>\n\u003cp>Probably not because there are a lot of barriers. Language and the high price of land, to name just two. Still, since 2002, 90 ALBA graduates have managed to break through and start their own farms. And they're doing well today. Harkleroad attributes some of that to growing demand for local produce. But it's also due to a lot of hard work.\u003c/p>\n\u003cp>\"You know our farmers are here six days a week, and on their seventh day they're probably worrying about their crops here. So, you have to be willing to accept that. You have to be willing to accept a certain level of risk, too,\" he says. \"Farming is inherently a risky business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/in/gailwadsworth\">Gail Wadsworth\u003c/a>, head of the California Institute for Rural Studies, which advocates for farm worker rights, adds that \"the reward economically isn't that great.\"\u003c/p>\n\u003cp>She adds: \"I don't think that there are that many farmers that you can look at and say, 'Wow, you know, they've really made it.' \"\u003c/p>\n\u003cp>Wadsworth says ALBA's mission of empowerment and teaching business skills to long-marginalized farm workers is good. But she's not sure encouraging them to launch into farming on their own is a good idea.\u003c/p>\n\u003cp>\"Agricultural work is physically very demanding,\" she says. \"It's one of the most dangerous jobs in the U.S. But you're not risking everything that you own basically. You don't have the risk of owning land or a business.\"\u003c/p>\n\u003cp>That's why 23-year-old aspiring farmer Octavio Garcia has a backup plan. He's almost finished with the ALBA program. He's been able to hire three employees and is now looking for land to lease elsewhere in the valley.\u003c/p>\n\u003cp>\"I want to be my own boss. And when I came from Mexico, I came with the idea of doing something better,\" Garcia says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if Garcia can't find suitable land to lease soon, he'll head to school. He's just been accepted into a plant science program at Fresno State.\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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"disqusTitle": "Tucson Food Bank Helps The Needy Grow Their Own Food",
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"content": "\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130727_wesat_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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": "As the number of people seeking emergency food aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient. Some, like the Community Food Bank of Southern Arizona, are teaching people to grow food at community farms and helping them set up home gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\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/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \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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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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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",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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