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"content": "\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
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"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Women Reviving Heirloom Grains and Flour",
"title": "The Women Reviving Heirloom Grains and Flour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"title": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School",
"title": "Republican Farm Bill Calls On Many SNAP Recipients To Work Or Go To School",
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"content": "\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. But Conaway did not\u003cem> \u003c/em>rule out that one could be added later.\u003c/p>\n\u003cp>\"It's not in the bill base text, but we have some members on the committee who are keenly interested in that,\" Conway said.\u003c/p>\n\u003cp>Earlier this week President Trump signed an \u003ca href=\"https://www.npr.org/2018/04/10/601332980/president-trump-turns-attention-to-welfare-programs\">executive order\u003c/a> calling on federal agencies to strengthen work requirements on public assistance programs.\u003c/p>\n\u003cp>SNAP helps more than \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/datastatistics/january-performance-report-2018.pdf\">40 million needy individuals\u003c/a>, and nutrition programs account for approximately \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-commodity-policy/projected-spending-under-the-2014-farm-bill/\">80 percent\u003c/a> of the cost of the current farm bill.\u003c/p>\n\u003cp>Conaway's draft bill does not mention the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/12/585130274/trump-administration-wants-to-decide-what-food-snap-recipients-will-get\">idea\u003c/a> — floated by the Trump administration — of distributing a portion of SNAP aid in the form of boxes of nonperishable food, rather than debit cards that people can use to buy food in supermarkets. That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. Public health advocates \u003ca href=\"https://www.heart.org/idc/groups/heart-public/@wcm/@adv/documents/downloadable/ucm_429110.pdf\">say\u003c/a> that government subsidies, if they exist at all, should promote the most nutritious crops, such as vegetables and fruit.\u003c/p>\n\u003cp>Environmentalists, meanwhile, are condemning a provision in Conaway's draft that would amend a completely separate law, one that governs pesticides. Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Republicans in Congress have released their version of a new Farm Bill. It imposes new requirements on low-income recipients of food assistance, but continues traditional subsidies for farmers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If Republicans in Congress have their way, millions of people who get food aid through the Supplemental Nutritional Assistance Program (SNAP) will have to find a job or attend job training classes for about 20 hours each week, or lose their benefits.\u003c/p>\n\u003cp>That's the biggest and most controversial part of a Republican-drafted \u003ca href=\"https://agriculture.house.gov/uploadedfiles/agriculture_and_nutrition_act_of_2018.pdf\">Farm Bill\u003c/a> unveiled this week by Michael Conaway, R-Texas, chairman of the Agriculture Committee in the House of Representatives. The rest of Conaway's proposal, however, represents continuity. Existing subsidies for farmers would continue in their current form.\u003c/p>\n\u003cp>Democrats — even those who support subsidies to farmers — are vowing to fight Conaway's draft bill because of its changes to the SNAP program. Collin Peterson D-Minn., the senior Democratic member of the House Agriculture Committee, said the SNAP changes would \"increase food insecurity and hardship.\" He accused his Republican colleagues of breaking up \"the long-standing, bipartisan, urban-rural ... alliance\" that has supported past farm bills.\u003c/p>\n\u003cp>Republicans, though, say the work requirement proposals are meant to assist those who may have fallen on hard times get back on their feet, off public assistance, and into the workforce.\u003c/p>\n\u003cp>\"We believe that breaking this poverty cycle is really important,\" Conaway told reporters at a news conference unveiling the bill Thursday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The legislation calls for able-bodied adults between the ages of 18 and 59 to work or be enrolled in a job-training program for at least 20 hours a week beginning in fiscal year 2021. That minimum number of hours would jump to 25 hours per week starting in fiscal year 2026.\u003c/p>\n\u003cp>Those who violate the work requirements could become ineligible for SNAP benefits for a 12-month period. Subsequent violations could result in three years of lost benefits, \"unless an individual obtains employment sufficient to meet the hourly requirement or is no longer subject to the work requirements at an earlier time,\" and other conditions, according to language in the summary of the bill.\u003c/p>\n\u003cp>The bill also aims to cut down on potential SNAP fraud. It calls for creating a Duplicative Enrollment Database\u003cstrong> \u003c/strong>that would determine who is eligible for benefits and \"to prevent supplemental nutrition assistance program participants from receiving duplicative benefits in multiple states,\" according to the text of the bill.\u003c/p>\n\u003cp>A plan to allow states to implement a \u003ca href=\"https://apnews.com/6f5adff5efeb4f9a9075f76bf9cf5572\">drug testing\u003c/a> program for certain food stamp recipients is not in the draft. But Conaway did not\u003cem> \u003c/em>rule out that one could be added later.\u003c/p>\n\u003cp>\"It's not in the bill base text, but we have some members on the committee who are keenly interested in that,\" Conway said.\u003c/p>\n\u003cp>Earlier this week President Trump signed an \u003ca href=\"https://www.npr.org/2018/04/10/601332980/president-trump-turns-attention-to-welfare-programs\">executive order\u003c/a> calling on federal agencies to strengthen work requirements on public assistance programs.\u003c/p>\n\u003cp>SNAP helps more than \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/datastatistics/january-performance-report-2018.pdf\">40 million needy individuals\u003c/a>, and nutrition programs account for approximately \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-commodity-policy/projected-spending-under-the-2014-farm-bill/\">80 percent\u003c/a> of the cost of the current farm bill.\u003c/p>\n\u003cp>Conaway's draft bill does not mention the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/12/585130274/trump-administration-wants-to-decide-what-food-snap-recipients-will-get\">idea\u003c/a> — floated by the Trump administration — of distributing a portion of SNAP aid in the form of boxes of nonperishable food, rather than debit cards that people can use to buy food in supermarkets. That idea, put forward in the president's most recent proposed federal budget, was widely criticized by anti-poverty advocates and grocery stores.\u003c/p>\n\u003cp>Traditional multi-billion-dollar programs aimed at supporting farmers, such as federally subsidized crop insurance, are preserved in Conaway's proposal. The vast majority of these subsidies go to the most widely planted crops: corn, cotton, peanuts, rice, soybeans, and wheat. The bill also maintains restrictions on sugar imports that prop up the price of domestically produced sugar.\u003c/p>\n\u003cp>These subsidies have come under increasing criticism in recent years. Public health advocates \u003ca href=\"https://www.heart.org/idc/groups/heart-public/@wcm/@adv/documents/downloadable/ucm_429110.pdf\">say\u003c/a> that government subsidies, if they exist at all, should promote the most nutritious crops, such as vegetables and fruit.\u003c/p>\n\u003cp>Environmentalists, meanwhile, are condemning a provision in Conaway's draft that would amend a completely separate law, one that governs pesticides. Conaway wants to eliminate a requirement that the Environmental Protection Agency consult with the other agencies, such as the Department of Interior, to determine whether a new pesticide could harm threatened or endangered species.\u003c/p>\n\u003cp>In a statement, the \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> said that this proposed change would \" ignore pesticides' harms to endangered species and eviscerate all meaningful protections for fish, animals and plants under the Endangered Species Act.\"\u003c/p>\n\u003cp>The draft bill proposes other small changes in farm policy that reflect new concerns. It authorizes an expansion in enforcement of the National Organic Program to prevent fraudulent labeling of imports as organic. If passed, it would also authorize more funding to promote farmers' markets, and to fight the growing problem of wild pigs that have been destroying crops in certain areas.\u003c/p>\n\u003cp>The Farm Bill traditionally comes up for renewal every five years. Congress passed the current version in 2014. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should California Winemakers Be Worried About China's Tariffs?",
"title": "Should California Winemakers Be Worried About China's Tariffs?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces about 85 percent of American wine, which is worth about $1.5 billion in exports. As of now, China imports little U.S. wine, but it's one of the world's fastest-growing markets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China.\u003c/p>\n\u003cp>Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce \u003ca href=\"https://www.nytimes.com/2018/04/01/world/asia/china-tariffs-united-states.html\">reciprocated\u003c/a> by introducing new tariffs on 128 U.S. products, including an additional 15 percent import tariff on wine.\u003c/p>\n\u003cp>Wine producers in California are concerned about the immediate and longer-term implications of this new tariff, on top of those already in place. \u003ca href=\"http://www.lodinews.com/news/article_cb943f44-395d-11e8-9d3b-5b199814232a.html\">Reports have already begun to circulate\u003c/a> about orders being canceled, redirected or renegotiated as a result.\u003c/p>\n\u003cp>How worried should U.S. winemakers be?\u003c/p>\n\u003cp>\u003cstrong>The U.S. wine industry\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The U.S. is a major player in the global wine industry both in terms of consumption and production.\u003c/p>\n\u003cp>Americans \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">consumed 3.59 billion liters of wine\u003c/a> in 2016, or about 11.1 liters per person. About a third of that was imported.\u003c/p>\n\u003cp>In terms of production, the U.S. \u003ca href=\"http://www.wineinstitute.org/files/World_Wine_Production_by_Country_2015.pdf\">ranks fourth\u003c/a> after Italy, France and Spain — \u003ca href=\"https://www.wineinstitute.org/resources/statistics/article83\">making more than 3 billion liters\u003c/a> in 2016. California produced about 85 percent of that.\u003c/p>\n\u003cp>While the vast majority of U.S. wine is consumed domestically, about 10 percent is shipped overseas. In 2017, the U.S. \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/united-states/F91DB4F30BC37145AC9B92F37C2AA5D7\">exported 380 million liters\u003c/a> of wine worth $1.46 billion. Canada was the top destination, importing 28 percent of the total, followed by the U.K. with 15 percent, Hong Kong at 8 percent and Japan with 6 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png\" alt=\"Biggest consumers of US Wine\" width=\"1458\" height=\"762\" class=\"aligncenter size-full wp-image-126757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM.png 1458w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-160x84.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-800x418.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-768x401.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1020x533.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1200x627.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-1180x617.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-960x502.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-240x125.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-375x196.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.14.54-PM-520x272.png 520w\" sizes=\"(max-width: 1458px) 100vw, 1458px\">\u003c/p>\n\u003cp>\u003cstrong>China's small share\u003c/strong>\u003c/p>\n\u003cp>China, for its part, imports quite a bit of wine. Very little, however, comes from the U.S.\u003c/p>\n\u003cp>China imported some $2.37 billion worth of wine in 2016, most of which came from the European Union. Only \u003ca href=\"https://atlas.media.mit.edu/en/visualize/tree_map/hs92/export/usa/show/2204/2016/\">$76 million\u003c/a>, or 2.2 percent, was American.\u003c/p>\n\u003cp>That puts China sixth among top destinations for U.S. wine exports, with a share of about 5 percent.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png\" alt=\"China Loves French Wine\" width=\"1476\" height=\"794\" class=\"aligncenter size-full wp-image-126759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM.png 1476w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-160x86.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-800x430.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-768x413.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1020x549.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1200x646.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-1180x635.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-960x516.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-240x129.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-375x202.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.21.58-PM-520x280.png 520w\" sizes=\"(max-width: 1476px) 100vw, 1476px\">\u003c/p>\n\u003cp>These \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">figures underestimate\u003c/a> the true value somewhat because more than half of Hong Kong's imports are then shipped or smuggled to China. Even allowing for these adjustments, Chinese consumption of U.S. wine makes up less than 1 percent of the total value of American production.\u003c/p>\n\u003cp>It's clear that at the moment China is not all that important to most California wine producers. Why then are U.S. wine producers anxious about new tariffs disrupting trade to this relatively minor market?\u003c/p>\n\u003cp>It's all about the future. Although per capita consumption of wine in China remains very low, China is the world's fastest-growing wine market and is expected to soon become the second largest, after the U.S.\u003c/p>\n\u003cp>From 2000 to 2016, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Chinese wine consumption soared\u003c/a> from 219 million liters in 2000 to 1.24 billion liters in 2016. \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">Some observers estimate\u003c/a> growth was even higher. Much of that consumption was imported — especially in the premium wine segment.\u003c/p>\n\u003cp>Economists \u003ca href=\"https://www.cambridge.org/core/books/wine-globalization/asia-and-other-emerging-regions/85F1403DA98F8B4BB57F837734D91589\">who have studied these markets\u003c/a> project further significant growth in China's demand for wine, including premium wine imports.\u003c/p>\n\u003cp>This would make getting pushed out of China especially troubling at a time when global per-capita wine consumption has been declining, especially in Europe.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png\" alt=\"Surging Wine Import\" width=\"1482\" height=\"750\" class=\"aligncenter size-full wp-image-126758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM.png 1482w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1200x607.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-1180x597.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-960x486.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Screen-Shot-2018-04-14-at-3.22.14-PM-520x263.png 520w\" sizes=\"(max-width: 1482px) 100vw, 1482px\">\u003c/p>\n\u003cp>\u003cstrong>Already at a disadvantage\u003c/strong>\u003c/p>\n\u003cp>Even without the new tax, U.S. exporters were facing a tilted playing field that would have constrained the potential for increasing California's market share.\u003c/p>\n\u003cp>Without the new tariffs, China already collected a tariff of 14 percent on most U.S. wine — though it can reach as high as 20 percent in some categories. In contrast, \u003ca href=\"https://www.adelaide.edu.au/wine-econ/pubs/working_papers/WP0517.pdf\">wine from some countries\u003c/a>, such as Chile, Georgia, New Zealand and, starting next year, Australia, enter China duty-free.\u003c/p>\n\u003cp>With the new tariff in effect, most American wines will incur duties of 29 percent.\u003c/p>\n\u003cp>Hong Kong, however, does offer a back door to U.S. wine. The China-governed island phased out its own steep tariffs on wine imports a decade ago. This has created an incentive for smuggling.\u003c/p>\n\u003cp>\u003cstrong>A market lost?\u003c/strong>\u003c/p>\n\u003cp>So what does all this mean?\u003c/p>\n\u003cp>Given the small share of total U.S. wine currently going to China, the new tariff would not likely have a material effect on the American wine industry, whether in terms of domestic prices or producer bottom lines. Still, it will be disruptive for particular businesses especially in the near term.\u003c/p>\n\u003cp>The real concern for American wine producers is that high tariffs applied today may make U.S. wine too expensive and cause them to miss out as hundreds of millions of Chinese middle-income consumers increase their wine consumption over the next decade.\u003c/p>\n\u003cp>More broadly, if the trade spat escalates to a trade war, serious damage will be done to all of U.S. agriculture, including grape and wine producers. Even more troubling, if the loss of trade causes broader damage to the U.S. economy, it could even affect demand for California wine in its most important market: the United States.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community.\u003c/em> \u003cem>Julian M. Alsten is director of the Robert Mondavi Institute Center for Wine Economics, University of California, Davis. Daniel Sumner is a Frank H. Buck, Jr., distinguished professor of Agricultural and Resource Economics, University of California, Davis. Olena Sambucci is a postdoctoral scholar in Agricultural and Resource Economics, University of California, Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"title": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "America's farmers are digging soil like never before. A movement for \"regenerative agriculture\" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
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"description": "America's farmers are digging soil like never before. A movement for "regenerative agriculture" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
"title": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Robots Milk Cows, Farm Families Taste Freedom",
"title": "When Robots Milk Cows, Farm Families Taste Freedom",
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"content": "\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/04/20180407_wesat_when_robots_milk_cows_farm_families_taste_freedom.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In response to the Trump administration's threats to place tariffs on $50 billion in Chinese goods, China has threatened to sanction $50 billion in U.S. exports, including airplanes, cars and chemicals. These tariffs would also target some of America's most successful exporters — farmers.\u003c/p>\n\u003cp>As the sun was coming up Wednesday, farmers at Betty's Truck Stop near Sweet Springs, Mo., took their coffee with a serving of bad news.\u003c/p>\n\u003cp>\"Beans are down 50 cents overnight, and corn's down 14 [cents] because of this trade thing with China,\" says corn and soybean farmer Jim Bridges. He takes a seat at a large table in the center of the restaurant.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180404_atc_farmers_hardest_hit_by_chinese_tariffs.mp3\u003cbr>\nBridges makes a few calculations and reckons his potential losses are about $50,000.\u003c/p>\n\u003cp>China has threatened to slap tariffs on some of the biggest U.S. crops: corn, soybeans, wheat, cotton and beef. But, Charles Tuckwiller, sitting next to Bridges in a worn jacket, says it's too early to accurately tally the losses.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could have an impact on us. Weather probably plays more of a role than that tariff is going to. We have always survived,\" says Tuckwiller with a sigh.\u003c/p>\n\u003cp>The farmers at this table are survivors. They've weathered downturns and massive consolidation in agriculture to become some of the world's most efficient producers. But their survival strategy depends on exports.\u003c/p>\n\u003cp>\"Exports are very important to U.S. agriculture,\" says \u003ca href=\"https://www.econ.iastate.edu/people/david-swenson\">David Swenson\u003c/a>, an economist at Iowa State University. \"We produce significantly more than we can consume here in the United States, and farmers across the United States in all sectors of agriculture depend on exports to maintain price levels.\"\u003c/p>\n\u003cp>China has become the \u003ca href=\"https://www.fas.usda.gov/data/top-us-agricultural-exports-2017\">largest customer\u003c/a> for America's farm products, buying well over $20 billion per year. China bought more than $1 billion in U.S. pork last year. But this week, it threatened a 25 percent tariff on that pork and 15 percent tariffs on a host of farm products grown across a wide swath of the country, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">including nuts\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americanpistachios.org\">Richard Matoian\u003c/a>, executive director of American Pistachio Growers, says that 70 percent of U.S. pistachios go into the export market and that more than half of those go straight to China. China also buys a big chunk of the California almond crop, which will be hit hard by tariffs.\u003c/p>\n\u003cp>\"We are generally free traders. We believe in open and free trade,\" says Matoian.\u003c/p>\n\u003cp>And that is a conviction shared by many U.S. farmers from coast to coast. Dr. Ron Prestage is a veterinarian in Camden, S.C., but he also runs Prestage Farms, one of the largest pork and poultry producers in the Unites States. Prestage Farms has been expanding, building a new pork packing plant in Iowa, but projected demand for pork has dropped since the tariff fight began.\u003c/p>\n\u003cp>\"Do I enjoy being in the crosshairs and caught in the middle of this dispute?\" Prestage asks rhetorically. \"[T]he short answer is 'No.' But I understand it.\"\u003c/p>\n\u003cp>Prestage says American farmers and pork producers in particular are automatic targets in trade disputes because they are such strong competitors in the world market.\u003c/p>\n\u003cp>\"And that's not by luck,\" says Prestage. \"That's through a lot of hard work.\"\u003c/p>\n\u003cp>U.S. farm groups have worked long and hard to chip away at trade barriers, and some worry these tariff fights could upend decades of progress.\u003c/p>\n\u003cp>\"Right now we're in a trade skirmish, but probably not in a war. But the concern is, that skirmish could escalate,\" says \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Christopher Hurt\u003c/a>, a professor of agricultural economics at Purdue University in Indiana.\u003c/p>\n\u003cp>And a trade war with China isn't farmers' only worry. If President Trump follows through with threats to walk away from the North American Free Trade Agreement, U.S. farmers could be pinned down in a trade war on two very punishing fronts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "China's retaliatory tariffs would hit farmers, who rely on exports to keep their business models going, harder than any other group, especially those raising hogs, nuts and fruit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In response to the Trump administration's threats to place tariffs on $50 billion in Chinese goods, China has threatened to sanction $50 billion in U.S. exports, including airplanes, cars and chemicals. These tariffs would also target some of America's most successful exporters — farmers.\u003c/p>\n\u003cp>As the sun was coming up Wednesday, farmers at Betty's Truck Stop near Sweet Springs, Mo., took their coffee with a serving of bad news.\u003c/p>\n\u003cp>\"Beans are down 50 cents overnight, and corn's down 14 [cents] because of this trade thing with China,\" says corn and soybean farmer Jim Bridges. He takes a seat at a large table in the center of the restaurant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBridges makes a few calculations and reckons his potential losses are about $50,000.\u003c/p>\n\u003cp>China has threatened to slap tariffs on some of the biggest U.S. crops: corn, soybeans, wheat, cotton and beef. But, Charles Tuckwiller, sitting next to Bridges in a worn jacket, says it's too early to accurately tally the losses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It could have an impact on us. Weather probably plays more of a role than that tariff is going to. We have always survived,\" says Tuckwiller with a sigh.\u003c/p>\n\u003cp>The farmers at this table are survivors. They've weathered downturns and massive consolidation in agriculture to become some of the world's most efficient producers. But their survival strategy depends on exports.\u003c/p>\n\u003cp>\"Exports are very important to U.S. agriculture,\" says \u003ca href=\"https://www.econ.iastate.edu/people/david-swenson\">David Swenson\u003c/a>, an economist at Iowa State University. \"We produce significantly more than we can consume here in the United States, and farmers across the United States in all sectors of agriculture depend on exports to maintain price levels.\"\u003c/p>\n\u003cp>China has become the \u003ca href=\"https://www.fas.usda.gov/data/top-us-agricultural-exports-2017\">largest customer\u003c/a> for America's farm products, buying well over $20 billion per year. China bought more than $1 billion in U.S. pork last year. But this week, it threatened a 25 percent tariff on that pork and 15 percent tariffs on a host of farm products grown across a wide swath of the country, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">including nuts\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americanpistachios.org\">Richard Matoian\u003c/a>, executive director of American Pistachio Growers, says that 70 percent of U.S. pistachios go into the export market and that more than half of those go straight to China. China also buys a big chunk of the California almond crop, which will be hit hard by tariffs.\u003c/p>\n\u003cp>\"We are generally free traders. We believe in open and free trade,\" says Matoian.\u003c/p>\n\u003cp>And that is a conviction shared by many U.S. farmers from coast to coast. Dr. Ron Prestage is a veterinarian in Camden, S.C., but he also runs Prestage Farms, one of the largest pork and poultry producers in the Unites States. Prestage Farms has been expanding, building a new pork packing plant in Iowa, but projected demand for pork has dropped since the tariff fight began.\u003c/p>\n\u003cp>\"Do I enjoy being in the crosshairs and caught in the middle of this dispute?\" Prestage asks rhetorically. \"[T]he short answer is 'No.' But I understand it.\"\u003c/p>\n\u003cp>Prestage says American farmers and pork producers in particular are automatic targets in trade disputes because they are such strong competitors in the world market.\u003c/p>\n\u003cp>\"And that's not by luck,\" says Prestage. \"That's through a lot of hard work.\"\u003c/p>\n\u003cp>U.S. farm groups have worked long and hard to chip away at trade barriers, and some worry these tariff fights could upend decades of progress.\u003c/p>\n\u003cp>\"Right now we're in a trade skirmish, but probably not in a war. But the concern is, that skirmish could escalate,\" says \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Christopher Hurt\u003c/a>, a professor of agricultural economics at Purdue University in Indiana.\u003c/p>\n\u003cp>And a trade war with China isn't farmers' only worry. If President Trump follows through with threats to walk away from the North American Free Trade Agreement, U.S. farmers could be pinned down in a trade war on two very punishing fronts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Youth Farm In Hawaii Is Growing Food And Leaders",
"title": "Youth Farm In Hawaii Is Growing Food And Leaders",
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"content": "\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The program practices tough love — Hawaiians call it \u003cem>kuleana\u003c/em>, or a sense of personal responsibility. Kids commit to more than two years of work, and get free college tuition for their \"sweat equity.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
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"content": "\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"description": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
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"content": "\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on Weekend Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/01/20180127_wesat_honeybees_help_farmers_but_they_dont_help_the_environment.mp3\u003c/p>\n\u003cp>Honeybees are amazing and adorable, and they suffer when people spray pesticides or mow down wildflowers. We've heard plenty in recent years about collapsing bee colonies.\u003c/p>\n\u003cp>So Jonas Geldmann, at the University of Cambridge, says he understands how the honeybee became a symbol of environmental conservation.\u003c/p>\n\u003cp>But he still doesn't like it.\u003c/p>\n\u003cp>\"Lots of conservation organizations are promoting local honey, and even promoting sponsorships of honeybees and that kind of stuff, and that increasingly annoyed me,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It annoyed him because the honeybee is perhaps the one type of bee that we should worry about the least. Honeybee hives aren't natural, and they don't help the environment. In fact, they may harm it.\u003c/p>\n\u003cp>There are thousands of bee species. Almost all of them live in the wild, hiding away in the ground or in odd cavities, like hollow plant stems. They play a vital role in the ecosystem, pollinating flowering plants. Many are in peril; some species have disappeared.\u003c/p>\n\u003cp>Researcher \u003ca href=\"https://www.uoguelph.ca/ses/people/nigel-raine\">Nigel Raine\u003c/a> has a whole array of wild bees impaled on pins in his laboratory at the University of Guelph, in Canada. Many are tiny. Raine says that gardeners often assume they're flies. \"If you sit down and say, 'No, that's a small, solitary bee; that's a metallic green one' — when you show them a metallic green bee in their yard, they say, 'Wow! That's amazing!' \"\u003c/p>\n\u003cp>And then there's the honeybee: originally imported from Europe, raised and managed by beekeepers in order to make honey or to pollinate crops like almonds. It's an agricultural animal, in the same way that sheep and cattle are.\u003c/p>\n\u003cp>When flowers are abundant, there is plenty of pollen for both honeybees and their wild cousins. But in many landscapes, or when an orchard stops blooming, farmed honeybees can compete with wild bees for food, making it harder for wild species to survive.\u003c/p>\n\u003cp>Basically, a healthy environment needs bees — but not honeybees, Geldmann says. This week, he published a \u003ca href=\"http://science.sciencemag.org/content/359/6374/392\">commentary\u003c/a> in the journal \u003cem>Science\u003c/em> trying to spread the word to a wider audience. \"The way we're managing honeybees, in these hives, has nothing to do with nature conservation,\" he says.\u003c/p>\n\u003cp>Scientists who study bees already understand this. But they struggle with how to talk to the public about it.\u003c/p>\n\u003cp>\"We're on a learning curve, all of us,\" says \u003ca href=\"https://www.beelab.umn.edu/meet-us/dr-marla-spivak\">Marla Spivak\u003c/a>, at the University of Minnesota, one of the country's most prominent bee researchers. \"It's like honeybees were the portal — the door to much larger issues, conservation issues in general.\"\u003c/p>\n\u003cp>Concern for honeybees helped more people understand why it's important to have more land covered with wildflowers and trees — and free from pesticides, Spivak says. Such a landscape is good for both honeybees and wild bees.\u003c/p>\n\u003cp>\"My preference is not to pit one bee against another,\" Spivak says. \"I would prefer to live on a planet where there are bountiful flowers to support all of our bees.\"\u003c/p>\n\u003cp>But the bee that needs our help the most may be that tiny green bee in your garden and not the honeybee. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Maybe honeybees get too much attention. They are agricultural animals, like sheep or cattle, and they sometimes make life harder for wild bees. In fact, the bees in true peril are the wild ones.",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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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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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"meta": {
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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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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"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",
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