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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/01/20180118_atc_a_peak_inside_the_black_box_of_soil_microbes.mp3\u003c/p>\n\u003cp>A tablespoon of soil contains billions of microscopic organisms. Life on Earth, especially the growing of food, depends on these microbes, but scientists don't even have names for most of them, much less a description.\u003c/p>\n\u003cp>That's changing, slowly, thanks to researchers like \u003ca href=\"https://www.colorado.edu/ebio/noah-fierer\">Noah Fierer\u003c/a>, at the University of Colorado, Boulder. Fierer think microbes have lived in obscurity for too long. \"They do a lot of important things for us, directly or indirectly, and I hope they get the respect they deserve,\" he says.\u003c/p>\n\u003cp>These microbes create fertile soils, help plants grow, consume and release carbon dioxide, oxygen and other vital elements. But they do it all anonymously. Scientists haven't identified most of these species and don't know much else about them, either, such as \"what they're doing in soil, how they're surviving, what they look like,\" Fierer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Fierer, they've been extremely difficult to study, in part, because most of them refuse to grow anywhere but in the dirt, \"so we can't take them out of soil and study them in the lab.\"\u003c/p>\n\u003cp>Some scientists call the community of soil microbes a \"black box.\" You can't see inside.\u003c/p>\n\u003cp>Fierer and other scientists, however, have come up with new ways to open up that box just a little. They collect samples of soil and extract all the DNA contained in that sample, from all the organisms living there. That's a lot of diversity, even in a small sample. \"Thousands of bacterial species can be found in a given teaspoon of soil,\" Fierer says.\u003c/p>\n\u003cp>They study the DNA in each sample. They look, specifically, at a particular region of DNA that's common to all living organisms. And by making a catalog of all the different versions of that region, they can tell how many different kinds of microbes live in that sample. They also can tell how common each type of microbe is. There's a huge consortium of scientists, called the \u003ca href=\"http://www.earthmicrobiome.org/\">Earth Microbiome Project\u003c/a>, using this approach to study soil microbes.\u003c/p>\n\u003cp>Fierer, who's a member of that collaboration, \u003ca href=\"http://science.sciencemag.org/content/359/6373/320\">discovered\u003c/a> that even though there may be millions of soil microbes, there's a relatively small group that seems to dominate. The microbes show up in large numbers in soil samples from deserts, grassy prairies and forests. Fierer's report appears this week in the journal \u003cem>Science.\u003c/em>\u003c/p>\n\u003cp>Fierer made a list of 500 bacteria that often account for almost half of all soil bacteria. In the quest to understand the soil ecosystem, he says, it makes sense to start by focusing on these dominant species. He calls it a \"most-wanted list,\" but it's also a list of question marks.\u003c/p>\n\u003cp>\"Most of the microorganisms that made our most-wanted list — they don't have a species name,\" he says. \"They're un-described.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pnnl.gov/science/staff/staff_info.asp?staff_num=8138\">Janet Jansson\u003c/a>, a top scientist at the Pacific Northwest National Laboratory in Richland, Wash., is helping to lead the Earth Microbiome Project. She says scientists will be looking closely at these commonly found microbes.\u003c/p>\n\u003cp>\"They probably play an important role, because they are dominant and ubiquitous, so I think that's what the next step has to be: Characterizing what they do, and how they are impacted by change — climate change, for example,\" she says.\u003c/p>\n\u003cp>Jansson also says it may be possible to piece together the entire genetic sequence of these microbes, so that even if you can't grow the microbes in a lab, scientists may be able to figure out what they're doing just from looking at their genes.\u003c/p>\n\u003cp>These soil microbes, whether they're common or rare, could also be the source of important new discoveries, she says, including biotechnologies like \"new enzymes that remain to be discovered. Novel antibiotics that remain to be discovered.\"\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tablespoon of soil contains billions of microscopic organisms. Life on Earth, especially the growing of food, depends on these microbes, but scientists don't even have names for most of them, much less a description.\u003c/p>\n\u003cp>That's changing, slowly, thanks to researchers like \u003ca href=\"https://www.colorado.edu/ebio/noah-fierer\">Noah Fierer\u003c/a>, at the University of Colorado, Boulder. Fierer think microbes have lived in obscurity for too long. \"They do a lot of important things for us, directly or indirectly, and I hope they get the respect they deserve,\" he says.\u003c/p>\n\u003cp>These microbes create fertile soils, help plants grow, consume and release carbon dioxide, oxygen and other vital elements. But they do it all anonymously. Scientists haven't identified most of these species and don't know much else about them, either, such as \"what they're doing in soil, how they're surviving, what they look like,\" Fierer says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Fierer, they've been extremely difficult to study, in part, because most of them refuse to grow anywhere but in the dirt, \"so we can't take them out of soil and study them in the lab.\"\u003c/p>\n\u003cp>Some scientists call the community of soil microbes a \"black box.\" You can't see inside.\u003c/p>\n\u003cp>Fierer and other scientists, however, have come up with new ways to open up that box just a little. They collect samples of soil and extract all the DNA contained in that sample, from all the organisms living there. That's a lot of diversity, even in a small sample. \"Thousands of bacterial species can be found in a given teaspoon of soil,\" Fierer says.\u003c/p>\n\u003cp>They study the DNA in each sample. They look, specifically, at a particular region of DNA that's common to all living organisms. And by making a catalog of all the different versions of that region, they can tell how many different kinds of microbes live in that sample. They also can tell how common each type of microbe is. There's a huge consortium of scientists, called the \u003ca href=\"http://www.earthmicrobiome.org/\">Earth Microbiome Project\u003c/a>, using this approach to study soil microbes.\u003c/p>\n\u003cp>Fierer, who's a member of that collaboration, \u003ca href=\"http://science.sciencemag.org/content/359/6373/320\">discovered\u003c/a> that even though there may be millions of soil microbes, there's a relatively small group that seems to dominate. The microbes show up in large numbers in soil samples from deserts, grassy prairies and forests. Fierer's report appears this week in the journal \u003cem>Science.\u003c/em>\u003c/p>\n\u003cp>Fierer made a list of 500 bacteria that often account for almost half of all soil bacteria. In the quest to understand the soil ecosystem, he says, it makes sense to start by focusing on these dominant species. He calls it a \"most-wanted list,\" but it's also a list of question marks.\u003c/p>\n\u003cp>\"Most of the microorganisms that made our most-wanted list — they don't have a species name,\" he says. \"They're un-described.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pnnl.gov/science/staff/staff_info.asp?staff_num=8138\">Janet Jansson\u003c/a>, a top scientist at the Pacific Northwest National Laboratory in Richland, Wash., is helping to lead the Earth Microbiome Project. She says scientists will be looking closely at these commonly found microbes.\u003c/p>\n\u003cp>\"They probably play an important role, because they are dominant and ubiquitous, so I think that's what the next step has to be: Characterizing what they do, and how they are impacted by change — climate change, for example,\" she says.\u003c/p>\n\u003cp>Jansson also says it may be possible to piece together the entire genetic sequence of these microbes, so that even if you can't grow the microbes in a lab, scientists may be able to figure out what they're doing just from looking at their genes.\u003c/p>\n\u003cp>These soil microbes, whether they're common or rare, could also be the source of important new discoveries, she says, including biotechnologies like \"new enzymes that remain to be discovered. Novel antibiotics that remain to be discovered.\"\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\u003c/div>\u003c/p>",
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"disqusTitle": "Turning Soybeans Into Diesel Fuel is Costing Us Billions",
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"content": "\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, trucks and other heavy-duty motors in America will burn some 3 billion gallons of diesel fuel that was made from soybean oil. They're doing it, though, not because it's cheaper or better, but because they're required to, by law.\u003c/p>\n\u003cp>The law is the Renewable Fuel Standard, or RFS. For some, especially Midwestern farmers, it's the key to creating clean energy from American soil and sun. For others — like many economists — it's a wasteful misuse of resources.\u003c/p>\n\u003cp>And the most wasteful part of the RFS, according to some, is biodiesel. It's different from ethanol, a fuel that's made from corn and mixed into gasoline, also as required by the RFS. In fact, gasoline companies \u003ca href=\"https://www.npr.org/sections/thesalt/2016/02/10/466010209/the-shocking-truth-about-americas-ethanol-law-it-doesnt-matter-for-now\">probably\u003c/a> would use ethanol even if there were no law requiring it, because ethanol is a useful fuel additive. That's not true of biodiesel.\u003c/p>\n\u003cp>\"This is an easy one, economically. Biodiesel is very expensive, relative to petroleum diesel,\" says Scott Irwin, an economist at the University of Illinois, who follows biofuel markets closely. He calculates that the extra cost for biodiesel comes to about $1.80 per gallon right now, meaning that the biofuel law is costing Americans about $5.4 billion a year.\u003c/p>\n\u003cp>Irwin explains that use of biodiesel is driven by three different parts of the Renewable Fuel Standard. The law includes a quota for biodiesel use, but in addition to that, biodiesel also is used in order to meet the law's demand for \"advanced biofuels.\" Finally, there's an overall quota for biofuels of all sorts, and companies are using biodiesel to meet that quota as well because they've run into limits on their ability to blend ethanol into gasoline.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Defenders of biodiesel \u003ca href=\"https://unitedsoybean.org/media-center/issue-briefs/biodiesel/\">insist\u003c/a> that it's a much cleaner fuel than regular diesel, because it doesn't come from the ground, but from soybean plants that capture carbon dioxide from the air as they grow. In fact, by the EPA's calculations, replacing petroleum-based fuel with biodiesel will cut greenhouse emissions at least in half.\u003c/p>\n\u003cp>A growing number of environmentalists, however, say that this calculation is dead wrong. They say that if more soybeans are needed to make fuel in addition to food, it inevitably means that people somewhere on Earth will have to plow up grasslands or cut down forests in order to grow that additional supply — and clearing such land releases huge amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>Two environmental groups — ActionAid USA and Mighty Earth — just released a \u003ca href=\"https://www.actionaidusa.org/wp-content/uploads/2018/01/AAUSA_MightyEarth_Burned_FINAL_web.pdf\">report\u003c/a> connecting America's biodiesel demands directly to deforestation in Argentina.\u003c/p>\n\u003cp>Investigators from the two groups documented widespread clearing of Argentine forests in order to expand cultivation of soybeans. Simultaneously, Argentina expanded its exports of soybean-derived biodiesel to the United States. In 2016, in fact, Argentina shipped more than 400 million gallons of biodiesel to the U.S., equivalent to almost 15 percent of all the biodiesel that Americans consumed.\u003c/p>\n\u003cp>The story, however, is more complicated than it seems. For one thing, that boom in Argentine biodiesel exports is over, at least for now. Last summer, the the United States accused Argentina of subsidizing its biodiesel producers and \"dumping\" cheap biodiesel on the world market. In retaliation, the U.S. \u003ca href=\"https://enforcement.trade.gov/download/factsheets/factsheet-multiple-biodiesel-cvd-prelim-082217.pdf\">imposed\u003c/a> hefty taxes on on all biodiesel from Argentina. Overnight, those imports ceased. Americans now will have to rely on biodiesel produced here in the U.S. — which also is more expensive. (In a way, Argentina was doing the U.S. a favor, helping it satisfy its biodiesel demands more cheaply.)\u003c/p>\n\u003cp>In addition, the most powerful factor driving demand for soybeans these days is China's appetite for soy meal, to feed its pigs and chickens, rather than America's need for soy oil to make fuel.\u003c/p>\n\u003cp>\"The big story is China's demand,\" says Irwin of the University of Illinois. \"If anything is related to tearing up pastures in Argentina to grow soybeans, it's China and not biodiesel.\"\u003c/p>\n\u003cp>In fact, China wants so much soy meal that it's boosted global supplies of soy oil, because soybeans, when they're crushed, yield both meal and oil. By satisfying China's demand for meal, soy processors inevitably end up with plenty of oil to sell, too. (Interestingly, this is a reversal of the situation a century ago, when soybeans were mainly grown for their oil, and producers struggled to find uses for the meal.)\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\u003c/div>\u003c/p>",
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"disqusTitle": "After Devastating Cyclone, Fiji Farmers Plant For A Changed Climate",
"title": "After Devastating Cyclone, Fiji Farmers Plant For A Changed Climate",
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"content": "\u003cp>Inside a bustling market in the north coast town of Tavua on Fiji's largest island, farmer Adi Alesi Nacoba stacks her produce of the day. She carefully lays out eggplants, chilies, and papayas at her newspaper-lined table.\u003c/p>\n\u003cp>The Tavua Municipal Market is a large, warehouse-like space with long rows of vendors competing fiercely for customers' attention. A few Indian-Fijian customers wander from the street towards her booth, and Nacoba, an indigenous Fijian, greets them in Hindi. She manages to sell them a pile of her green and red chili peppers, a popular ingredient for Indo-Fijian cooking.\u003c/p>\n\u003cp>A former policewoman in her late 40s, Nacoba switched to farming about five years ago to be her own boss and earn money daily instead of waiting for bi-monthly paychecks. Then, in February 2016, the most powerful and destructive cyclone ever recorded in the Southern Hemisphere struck Fiji's islands. According to the United Nations, the storm \u003ca href=\"https://reliefweb.int/report/fiji/fiji-severe-tropical-cyclone-winston-situation-report-no-19-23-march-2016\">destroyed\u003c/a> more than 30,000 homes and displaced more than 150,000 people.\u003c/p>\n\u003cp>Cyclone Winston, a Category 5 storm, wiped out entire villages, including Nacoba's. Powerful 200 mph gusts of wind blew the roof off her home and left her farm in shambles. \"Everything I planted, it was all gone,\" Nacoba says. \"My farm was all gone.\"\u003c/p>\n\u003cp>Even after the cyclone passed, the rain did not let up, leading to flooding, major landslides and soil erosion. Scientists say \u003ca href=\"http://newsroom.unfccc.int/cop-23-bonn/how-fiji-is-impacted-by-climate-change/\">warmer ocean temperatures\u003c/a> in the South Pacific are creating more intense storms and flooding. Low-lying islands like Fiji's face some of the most severe effects of climate change. As the country begins to feel these effects, farmers there are re-thinking how they plant.\u003c/p>\n\u003cfigure id=\"attachment_124350\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba.jpg\">\u003cimg class=\"size-large wp-image-124350\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1020x765.jpg\" alt=\"A selection of eggplant for sale at the Tavua Municipal Market in Fiji.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of eggplant for sale at the Tavua Municipal Market in Fiji. \u003ccite>(Sonia Narang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Diversifying crops for food security\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the storm and flooding passed, Nacoba spent the next six months getting her farm back in shape. As she rebuilt, she adopted climate-resilient techniques she learned about after attending workshops led by the United Nations Women \u003ca href=\"http://asiapacific.unwomen.org/en/digital-library/publications/2016/02/markets-for-change\">Markets for Change\u003c/a> program.\u003c/p>\n\u003cp>For starters, she significantly diversified her crops by planting 27 different kinds of fruits and vegetables, making it more likely for something to survive. \"I'm trying to plant two acres of cassava, \u003cem>komala\u003c/em> [sweet potato], a big tree of fruits, mango, \u003cem>bele\u003c/em> [a Fijian leafy vegetable], eggplant, chilies, papaya, \u003cem>bora\u003c/em> [long green beans full of cowpeas], and \u003cem>dalo\u003c/em> (also known as taro).\"\u003c/p>\n\u003cp>Planting a variety of crops is essential to climate-smart farming, says Vikash Kumar, a Fiji-based agricultural coordinator with the \u003ca href=\"https://www.facebook.com/UNDP.Pacific/posts/1025758417479227:0\">UN Development Program\u003c/a>. \"Farmers are considering a triple-layered integrated farming system with some short term crops of three to four-month maturity, medium term crops such as taro and cassava, and long term crops,\" Kumar says.\u003c/p>\n\u003cp>Despite the expert's fancy-sounding description, this technique is actually an ancient Fijian farming method. Farmers are also going back to older varieties of the popular root crop taro, which can grow more easily in a harsh climate.\u003c/p>\n\u003cp>They are learning to adapt in other ways, too. Nacoba now staggers the planting of various crops and keeps meticulous planting records. \"I never did that before, but now I record the date that I sow the seeds, and I plan out when to harvest each one,\" she says. \"I've changed everything I do.\"\u003c/p>\n\u003cp>\u003cstrong>Banking seeds and money\u003c/strong>\u003c/p>\n\u003cp>Kumar says it's much better for farmers to save their seeds rather than planting all of them at once. \"They must plant in phases, so that if extreme conditions happen, they do not lose huge amounts of crops,\" he says. \"Small phased planting also ensures that seeds are not wasted, and there's enough seeds left for quick planting after disasters.\"\u003c/p>\n\u003cp>Farmers are not only banking seeds, but also banking money in this new era of climate unpredictability. At Tavua market, local farmer Vasenai Ralulu took it upon herself to set up a co-op banking system for her fellow farmers.\u003c/p>\n\u003cp>\"When I came to know that some of them are not banking, but putting their money at home, I explained they can keep aside some money in a safe place,\" Ralulu says. \"Especially with climate change or cyclones or floods, they know that the money put inside the bank is safe for them.\"\u003c/p>\n\u003cp>Sandra Bernklau, a regional specialist with UN Women in Fiji says she's seen the rise of savings clubs after the cyclone. \"I know that a lot of women farmers are saving more. They're much more conscious of having some money in the bank when things go wrong,\" she says.\u003c/p>\n\u003cp>Another new development is terrace farming, which involves planting on the gentle slopes of hills, by creating a gradual staircase or terraces. It allows farmers to grow at different elevations.\u003c/p>\n\u003cp>\"They have started terracing to make sure if the short crops die because of floods, there are tall crops available. If tall crops are affected by wind, there are short crops available,\" says Sashi Kiran, founder of the Fijian non-profit \u003ca href=\"http://friendfiji.com\">Foundation for Rural Integrated Enterprises & Development\u003c/a> (FRIEND), which supports local farmers.\u003c/p>\n\u003cp>\"Everybody recognizes that disaster is a fact of life for us. It's very much in our face, and we can't turn around,\" Kiran says. As farmers continue learning how to harvest in a quickly changing climate, their adaptations offer a model for other storm-prone communities worldwide.\u003c/p>\n\u003cp>Even veteran farmers at the Tavua market are beginning to adapt. Sugarcane farmer Sushil Gounder says sugarcane has passed down through her family for generations, from her grandparents all the way to her granddaughter. But excessive flooding and rising waters on her family's six acres of coastal farmland have deluged her crop.\u003c/p>\n\u003cp>\"Half of the land is in the seawater,\" Gounder says. \"We have dug a drain, but now the drain is full. When it is high tide, all the water rises to a high level.\"\u003c/p>\n\u003cp>So she's been relying on a back-up garden, where she grows eggplant, tomatoes, and chilies. Agricultural expert Kumar says this is a smart move — a \"food bank for disasters,\" he says.\u003c/p>\n\u003cp>As the Tavua market wraps up for the day, Nacoba packs up her leftover produce after a long, hot day of slower-than-usual sales. But she'll get right back to work on her farm at 7 a.m. tomorrow.\u003c/p>\n\u003cp>\"I have to stand on my own two feet, I have to plant,\" Nacoba says. \"Since God gave us two hands and two legs to work and earn a living, I have to do that.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sonianarang\">\u003cem>Sonia Narang\u003c/em>\u003c/a>\u003cem> is a journalist based in Los Angeles. Follow her on Instagram @\u003c/em>\u003ca href=\"https://www.instagram.com/sonianarang\">\u003cem>sonianarang\u003c/em>\u003c/a>\u003cem>. This story was reported with support from the International Women's Media Foundation.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/div>\n\n",
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"excerpt": "As the Pacific island archipelago of Fiji faces a warming planet, the country's farmers are turning to more climate-resilient techniques that other storm-prone communities worldwide could model.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Inside a bustling market in the north coast town of Tavua on Fiji's largest island, farmer Adi Alesi Nacoba stacks her produce of the day. She carefully lays out eggplants, chilies, and papayas at her newspaper-lined table.\u003c/p>\n\u003cp>The Tavua Municipal Market is a large, warehouse-like space with long rows of vendors competing fiercely for customers' attention. A few Indian-Fijian customers wander from the street towards her booth, and Nacoba, an indigenous Fijian, greets them in Hindi. She manages to sell them a pile of her green and red chili peppers, a popular ingredient for Indo-Fijian cooking.\u003c/p>\n\u003cp>A former policewoman in her late 40s, Nacoba switched to farming about five years ago to be her own boss and earn money daily instead of waiting for bi-monthly paychecks. Then, in February 2016, the most powerful and destructive cyclone ever recorded in the Southern Hemisphere struck Fiji's islands. According to the United Nations, the storm \u003ca href=\"https://reliefweb.int/report/fiji/fiji-severe-tropical-cyclone-winston-situation-report-no-19-23-march-2016\">destroyed\u003c/a> more than 30,000 homes and displaced more than 150,000 people.\u003c/p>\n\u003cp>Cyclone Winston, a Category 5 storm, wiped out entire villages, including Nacoba's. Powerful 200 mph gusts of wind blew the roof off her home and left her farm in shambles. \"Everything I planted, it was all gone,\" Nacoba says. \"My farm was all gone.\"\u003c/p>\n\u003cp>Even after the cyclone passed, the rain did not let up, leading to flooding, major landslides and soil erosion. Scientists say \u003ca href=\"http://newsroom.unfccc.int/cop-23-bonn/how-fiji-is-impacted-by-climate-change/\">warmer ocean temperatures\u003c/a> in the South Pacific are creating more intense storms and flooding. Low-lying islands like Fiji's face some of the most severe effects of climate change. As the country begins to feel these effects, farmers there are re-thinking how they plant.\u003c/p>\n\u003cfigure id=\"attachment_124350\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba.jpg\">\u003cimg class=\"size-large wp-image-124350\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1020x765.jpg\" alt=\"A selection of eggplant for sale at the Tavua Municipal Market in Fiji.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggplants-at-market_credit-sonia-narang-35f8585a9a3965bcb4fffd92772ca7c05b6befba-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of eggplant for sale at the Tavua Municipal Market in Fiji. \u003ccite>(Sonia Narang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Diversifying crops for food security\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the storm and flooding passed, Nacoba spent the next six months getting her farm back in shape. As she rebuilt, she adopted climate-resilient techniques she learned about after attending workshops led by the United Nations Women \u003ca href=\"http://asiapacific.unwomen.org/en/digital-library/publications/2016/02/markets-for-change\">Markets for Change\u003c/a> program.\u003c/p>\n\u003cp>For starters, she significantly diversified her crops by planting 27 different kinds of fruits and vegetables, making it more likely for something to survive. \"I'm trying to plant two acres of cassava, \u003cem>komala\u003c/em> [sweet potato], a big tree of fruits, mango, \u003cem>bele\u003c/em> [a Fijian leafy vegetable], eggplant, chilies, papaya, \u003cem>bora\u003c/em> [long green beans full of cowpeas], and \u003cem>dalo\u003c/em> (also known as taro).\"\u003c/p>\n\u003cp>Planting a variety of crops is essential to climate-smart farming, says Vikash Kumar, a Fiji-based agricultural coordinator with the \u003ca href=\"https://www.facebook.com/UNDP.Pacific/posts/1025758417479227:0\">UN Development Program\u003c/a>. \"Farmers are considering a triple-layered integrated farming system with some short term crops of three to four-month maturity, medium term crops such as taro and cassava, and long term crops,\" Kumar says.\u003c/p>\n\u003cp>Despite the expert's fancy-sounding description, this technique is actually an ancient Fijian farming method. Farmers are also going back to older varieties of the popular root crop taro, which can grow more easily in a harsh climate.\u003c/p>\n\u003cp>They are learning to adapt in other ways, too. Nacoba now staggers the planting of various crops and keeps meticulous planting records. \"I never did that before, but now I record the date that I sow the seeds, and I plan out when to harvest each one,\" she says. \"I've changed everything I do.\"\u003c/p>\n\u003cp>\u003cstrong>Banking seeds and money\u003c/strong>\u003c/p>\n\u003cp>Kumar says it's much better for farmers to save their seeds rather than planting all of them at once. \"They must plant in phases, so that if extreme conditions happen, they do not lose huge amounts of crops,\" he says. \"Small phased planting also ensures that seeds are not wasted, and there's enough seeds left for quick planting after disasters.\"\u003c/p>\n\u003cp>Farmers are not only banking seeds, but also banking money in this new era of climate unpredictability. At Tavua market, local farmer Vasenai Ralulu took it upon herself to set up a co-op banking system for her fellow farmers.\u003c/p>\n\u003cp>\"When I came to know that some of them are not banking, but putting their money at home, I explained they can keep aside some money in a safe place,\" Ralulu says. \"Especially with climate change or cyclones or floods, they know that the money put inside the bank is safe for them.\"\u003c/p>\n\u003cp>Sandra Bernklau, a regional specialist with UN Women in Fiji says she's seen the rise of savings clubs after the cyclone. \"I know that a lot of women farmers are saving more. They're much more conscious of having some money in the bank when things go wrong,\" she says.\u003c/p>\n\u003cp>Another new development is terrace farming, which involves planting on the gentle slopes of hills, by creating a gradual staircase or terraces. It allows farmers to grow at different elevations.\u003c/p>\n\u003cp>\"They have started terracing to make sure if the short crops die because of floods, there are tall crops available. If tall crops are affected by wind, there are short crops available,\" says Sashi Kiran, founder of the Fijian non-profit \u003ca href=\"http://friendfiji.com\">Foundation for Rural Integrated Enterprises & Development\u003c/a> (FRIEND), which supports local farmers.\u003c/p>\n\u003cp>\"Everybody recognizes that disaster is a fact of life for us. It's very much in our face, and we can't turn around,\" Kiran says. As farmers continue learning how to harvest in a quickly changing climate, their adaptations offer a model for other storm-prone communities worldwide.\u003c/p>\n\u003cp>Even veteran farmers at the Tavua market are beginning to adapt. Sugarcane farmer Sushil Gounder says sugarcane has passed down through her family for generations, from her grandparents all the way to her granddaughter. But excessive flooding and rising waters on her family's six acres of coastal farmland have deluged her crop.\u003c/p>\n\u003cp>\"Half of the land is in the seawater,\" Gounder says. \"We have dug a drain, but now the drain is full. When it is high tide, all the water rises to a high level.\"\u003c/p>\n\u003cp>So she's been relying on a back-up garden, where she grows eggplant, tomatoes, and chilies. Agricultural expert Kumar says this is a smart move — a \"food bank for disasters,\" he says.\u003c/p>\n\u003cp>As the Tavua market wraps up for the day, Nacoba packs up her leftover produce after a long, hot day of slower-than-usual sales. But she'll get right back to work on her farm at 7 a.m. tomorrow.\u003c/p>\n\u003cp>\"I have to stand on my own two feet, I have to plant,\" Nacoba says. \"Since God gave us two hands and two legs to work and earn a living, I have to do that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sonianarang\">\u003cem>Sonia Narang\u003c/em>\u003c/a>\u003cem> is a journalist based in Los Angeles. Follow her on Instagram @\u003c/em>\u003ca href=\"https://www.instagram.com/sonianarang\">\u003cem>sonianarang\u003c/em>\u003c/a>\u003cem>. This story was reported with support from the International Women's Media Foundation.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"title": "A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass",
"title": "Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A few years ago, Kansas City restaurateur Anton Kotar surveyed the local and national restaurant scenes and concluded his town's reputation as a steakhouse paradise had slipped.\u003c/p>\n\u003cp>The problem, he says, is the way conventional beef is raised – bulked up with grain on feedlots, making it cheap and plentiful and changing what Americans expect to taste.\u003c/p>\n\u003cp>\"I think some of our best steakhouses chased the quality of the beef to the bottom,\" Kotar says.\u003c/p>\n\u003cfigure id=\"attachment_124319\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6.jpe\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe\" alt=\"\" width=\"640\" height=\"480\" class=\"size-large wp-image-124319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-520x390.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a meat locker in the basement of his Kansas City restaurant, Anton Kotar show off the sides of grass-fed beef that become the steaks he features on his menu. \u003ccite>(Alex Smith/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_AntonKotar.JPG\"> \u003c/a>So, he opened a steakhouse that's focused on bringing grass-fed steaks to tables — meat he and a skyrocketing segment of beef consumers believe is both healthier to eat and healthier for the environment. But if the idea that more grass equals better steaks is true, there's trouble on the prairie that could affect cattle nutrition and the already-high price of the valued cuts of meat.\u003c/p>\n\u003cp>One hundred and twenty miles west of Kansas City, researcher Joe Craine kneels in the Tallgrass Prairie National Preserve to grab a handful of grasses.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the road, this looks like an unbroken wave of green. A close look at Craine's hand shows a variety of grasses, a small sample of the preserve's hundreds of different species.\u003c/p>\n\u003cp>The prairie is so diverse, in fact, that to study it, Craine and researchers from Texas A&M University don't actually study the plants themselves. They study poop, collected between 1994 and 2016 everywhere from Texas to Kansas to Montana.\u003c/p>\n\u003cp>\"Somewhere on the order of 50,000 cow pies got shipped to Texas for this study,\" says Craine, who co-owns Boulder, Colorado-based Jonah Ventures.\u003c/p>\n\u003cp>What he's found is a trend in the nutritional quality of grasses that grass-fed cattle (and young cattle destined for grain-heavy feedlots) are eating. Since the mid-90s, levels of crude protein in the plants, which cattle need to grow, have dropped by nearly 20 percent.\u003c/p>\n\u003cp>\"If we were still back at the forage quality that we would've had 25 years ago, no less 100 years ago, our animals would be gaining a lot more weight,\" Craine says.\u003c/p>\n\u003cp>Craine thinks part of the problem may be related to moving cattle to feedlots. When cattle are taken from the prairie, their manure, which delivers nutrients into the soil, is removed.\u003c/p>\n\u003cp>But he has a sneaking suspicion that rising carbon dioxide levels in the atmosphere are contributing as well. Increased CO2 levels have been linked to fewer nutrients in plants like rice, wheat and potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_JoeCraine.JPG\"> \u003c/a>Craine thinks this may be happening on a large scale in the prairie, and that it's just a matter of time before prairie grasses simply don't have enough protein to support grazing.\u003c/p>\n\u003cp>\"Pretty soon you're at the point where the protein concentrations are too low for too long a period for the animals to gain any weight,\" Craine says.\u003c/p>\n\u003cp>It's an idea that Jerry Voleski, a professor and range and forage research with the University of Nebraska-Lincoln, is a bit skeptical of.\u003c/p>\n\u003cp>\"It is an interesting hypothesis,\" Voleski says.\u003c/p>\n\u003cp>He says he's unsure about studying manure for nutritional trends, and instead favors a method that takes samples of what cattle are eating directly from their digestive system.\u003c/p>\n\u003cp>But he thinks Craine may have a point about rising carbon dioxide levels: The more carbon dioxide, the bigger the plant, but the amount of nitrogen, which makes plants nutritious for cattle, doesn't change.\u003c/p>\n\u003cp>\"On a native rangeland or grassland, nitrogen is the nutrient that is the most limiting,\" Voleski says. \"There just seems to be enough to get by with each year.\"\u003c/p>\n\u003cp>Craine hasn't made an official determination of why nutrients in grasses are dropping, but if the trends he has noticed continue, beef producers may need dump huge amounts of nitrogen across the Great Plains.\u003c/p>\n\u003cp>Extreme measures might be necessary, considering how quickly demand is growing for grass-fed beef. Sales have soared from $17 million in 2012 to $272 million in 2016. And industry analysts say grass-fed beef could make up 30 percent of the market within 10 years.\u003c/p>\n\u003cp>Feeding that demand, however, could be a lot more complicated — and expensive — if prairie grass' nutrient problems aren't solved.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\" rel=\"noopener\" target=\"_blank\">KCUR\u003c/a> 89.3. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Since the mid-'90s, levels of crude protein in the plants, which cattle need to grow, have dropped nearly 20 percent, and it may just be a matter of time before prairie grasses can't support grazing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years ago, Kansas City restaurateur Anton Kotar surveyed the local and national restaurant scenes and concluded his town's reputation as a steakhouse paradise had slipped.\u003c/p>\n\u003cp>The problem, he says, is the way conventional beef is raised – bulked up with grain on feedlots, making it cheap and plentiful and changing what Americans expect to taste.\u003c/p>\n\u003cp>\"I think some of our best steakhouses chased the quality of the beef to the bottom,\" Kotar says.\u003c/p>\n\u003cfigure id=\"attachment_124319\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6.jpe\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe\" alt=\"\" width=\"640\" height=\"480\" class=\"size-large wp-image-124319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-520x390.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a meat locker in the basement of his Kansas City restaurant, Anton Kotar show off the sides of grass-fed beef that become the steaks he features on his menu. \u003ccite>(Alex Smith/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_AntonKotar.JPG\"> \u003c/a>So, he opened a steakhouse that's focused on bringing grass-fed steaks to tables — meat he and a skyrocketing segment of beef consumers believe is both healthier to eat and healthier for the environment. But if the idea that more grass equals better steaks is true, there's trouble on the prairie that could affect cattle nutrition and the already-high price of the valued cuts of meat.\u003c/p>\n\u003cp>One hundred and twenty miles west of Kansas City, researcher Joe Craine kneels in the Tallgrass Prairie National Preserve to grab a handful of grasses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the road, this looks like an unbroken wave of green. A close look at Craine's hand shows a variety of grasses, a small sample of the preserve's hundreds of different species.\u003c/p>\n\u003cp>The prairie is so diverse, in fact, that to study it, Craine and researchers from Texas A&M University don't actually study the plants themselves. They study poop, collected between 1994 and 2016 everywhere from Texas to Kansas to Montana.\u003c/p>\n\u003cp>\"Somewhere on the order of 50,000 cow pies got shipped to Texas for this study,\" says Craine, who co-owns Boulder, Colorado-based Jonah Ventures.\u003c/p>\n\u003cp>What he's found is a trend in the nutritional quality of grasses that grass-fed cattle (and young cattle destined for grain-heavy feedlots) are eating. Since the mid-90s, levels of crude protein in the plants, which cattle need to grow, have dropped by nearly 20 percent.\u003c/p>\n\u003cp>\"If we were still back at the forage quality that we would've had 25 years ago, no less 100 years ago, our animals would be gaining a lot more weight,\" Craine says.\u003c/p>\n\u003cp>Craine thinks part of the problem may be related to moving cattle to feedlots. When cattle are taken from the prairie, their manure, which delivers nutrients into the soil, is removed.\u003c/p>\n\u003cp>But he has a sneaking suspicion that rising carbon dioxide levels in the atmosphere are contributing as well. Increased CO2 levels have been linked to fewer nutrients in plants like rice, wheat and potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_JoeCraine.JPG\"> \u003c/a>Craine thinks this may be happening on a large scale in the prairie, and that it's just a matter of time before prairie grasses simply don't have enough protein to support grazing.\u003c/p>\n\u003cp>\"Pretty soon you're at the point where the protein concentrations are too low for too long a period for the animals to gain any weight,\" Craine says.\u003c/p>\n\u003cp>It's an idea that Jerry Voleski, a professor and range and forage research with the University of Nebraska-Lincoln, is a bit skeptical of.\u003c/p>\n\u003cp>\"It is an interesting hypothesis,\" Voleski says.\u003c/p>\n\u003cp>He says he's unsure about studying manure for nutritional trends, and instead favors a method that takes samples of what cattle are eating directly from their digestive system.\u003c/p>\n\u003cp>But he thinks Craine may have a point about rising carbon dioxide levels: The more carbon dioxide, the bigger the plant, but the amount of nitrogen, which makes plants nutritious for cattle, doesn't change.\u003c/p>\n\u003cp>\"On a native rangeland or grassland, nitrogen is the nutrient that is the most limiting,\" Voleski says. \"There just seems to be enough to get by with each year.\"\u003c/p>\n\u003cp>Craine hasn't made an official determination of why nutrients in grasses are dropping, but if the trends he has noticed continue, beef producers may need dump huge amounts of nitrogen across the Great Plains.\u003c/p>\n\u003cp>Extreme measures might be necessary, considering how quickly demand is growing for grass-fed beef. Sales have soared from $17 million in 2012 to $272 million in 2016. And industry analysts say grass-fed beef could make up 30 percent of the market within 10 years.\u003c/p>\n\u003cp>Feeding that demand, however, could be a lot more complicated — and expensive — if prairie grass' nutrient problems aren't solved.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\" rel=\"noopener\" target=\"_blank\">KCUR\u003c/a> 89.3. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fire Ecology’s Lessons for a More Resilient Future",
"title": "Fire Ecology’s Lessons for a More Resilient Future",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.",
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"nprByline": "\u003ca href=\"https://civileats.com/author/lclark/\">Leilani Clark\u003c/a>, \u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In the wake of California wildfire’s mass destruction, ecologists see radical hope in regeneration.\u003c/em>\u003c/p>\n\u003cp>A few times a year, Edward Willie tends to the last remaining \u003ca href=\"https://plants.usda.gov/core/profile?symbol=APCA\">dogbane\u003c/a> patch in Sonoma County. Situated on a three-acre preserve bordering Highway 101 in northern Santa Rosa, the patch is \u003ca href=\"http://landpaths.org/landpaths-blog/blog/2016/dogbane-preserve,-a-cultural-treasure.aspx\">estimated\u003c/a> to be centuries old and once spanned a five-mile radius. Neighboring tribes—mainly Pomo and Wapo—cultivated the fibrous, stalky native plants to \u003ca href=\"http://www.ppnenvironmental.com/wp-content/uploads/2014/07/Dogbane-Handout.pdf\">make cordage \u003c/a>for hunting and fishing nets and other tools.\u003c/p>\n\u003cp>In October, the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1867\">Tubbs Fire\u003c/a> burned hot and fast through the preserve on its way to hopping the six-lane highway, leaving behind a scorched landscape of Himalayan blackberry roots and the black skeletons of wild plum trees and coyote bush. Yet, for the most part, the dogbane survived. In some formerly vegetation-choked areas of the preserve, the spindly plants are all that remain.\u003c/p>\n\u003cp>“The dogbane needs fire—that’s what makes it grow tall and strong,” says Willie, a native Pomo, Walaeki, and Wintu teacher and a core organizer of the \u003ca href=\"http://buckeyegathering.net/programs/vision/\">Buckeye Gathering\u003c/a>, an annual nature-based, paleo-technology meeting in Northern California. Researchers have found that dogbane \u003ca href=\"https://books.google.com/books?id=qIg2AQAAMAAJ&pg=PA188&lpg=PA188&dq=is+dogbane+fire-resistant?&source=bl&ots=edA6-xLh9v&sig=uPUloLnXMkG7Cfe4Swm_i9ZmSrU&hl=en&sa=X&ved=0ahUKEwi7kMP8g8_XAhXJ-lQKHcmpBcEQ6AEIUzAH%252523v=onepage&q&f=false#v=onepage&q\">sprouts\u003c/a>quickly after fire and can become more abundant. Burning actually \u003ca href=\"https://www.parks.ca.gov/pages/486/files/plantreferenceguide2014_03_03_14.pdf\">stimulates new, straight growth.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_124296\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\">\u003cimg class=\"size-full wp-image-124296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg\" alt=\"\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-edward-willie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edward Willie \u003ccite>(Leilani Clark/Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Less than a mile away from the preserve, block after block of ruined homes, businesses, and cars stand as a reminder of the \u003ca href=\"https://www.youtube.com/watch?time_continue=371&v=k7Udu6hh-9U\">conflagration\u003c/a> that wreaked havoc across three Northern California counties. Despite the scope of the tragedy, Willie sees regeneration and even radical hope in the region’s fire ecology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s a happy [dogbane] patch now,” he says, as he demonstrates how to peel the taut fibers from the plant’s stalk. “It’s filled with life. New sprouts are already coming up. It’s a California plant, a fire plant. It was made to survive this.”\u003c/p>\n\u003cp>There is no silver lining to a fire like those that struck Sonoma and Napa counties in October, or the \u003ca href=\"http://www.ksby.com/story/37184880/thomas-fire-update\">still-burning\u003c/a> Thomas Fire in Southern California, which has \u003ca href=\"https://inciweb.nwcg.gov/incident/article/5670/42411/\">burned 281,900 acres\u003c/a> to become the largest California wildfire in modern recorded history. But for people like Willie and Erik Ohlsen, an ecological designer and director of the \u003ca href=\"http://www.permacultureskillscenter.org/\">Permaculture Skills Center \u003c/a>in Sebastopol, the North Bay fires are a wake-up call, a chance to proactively address the way the plants and animals of Northern California, and most of the Golden State, have \u003ca href=\"https://www.egret.org/fire-ecology-program\">co-evolved with fire\u003c/a>—and to rebuild these communities with fire in mind.\u003c/p>\n\u003cp>Others go further, saying that \u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa?artslide=0\">poor planning \u003c/a>and \u003ca href=\"https://californiachaparralblog.wordpress.com/2017/10/31/a-plea-to-journalists-wildfires-in-california-please-investigate-poor-land-planning-rather-than-denigrating-the-regions-iconic-native-ecosystem/\">land management practices\u003c/a> turned a natural feature of chaparral landscapes into a catastrophic force, leaving in its wake \u003ca href=\"http://www.pressdemocrat.com/business/7584318-181/official-north-bay-fires-have?gallery=7567866&artslide=0\">$3 billion in estimated damages\u003c/a>. The city of Santa Rosa alone has already \u003ca href=\"http://www.pressdemocrat.com/news/7637027-181/cost-of-wildfires-for-city?artslide=0\">blown through\u003c/a> $5 million from their general fund to fight the fires and the massive recovery effort has just begun.\u003c/p>\n\u003ch4>\u003cstrong>Fight Fire with Fire\u003c/strong>\u003c/h4>\n\u003cp>At a panel on Fire Resilient Landscapes and Management at the Sebastopol Grange in early November, Ohlsen told a group of farmers, land managers, and slow-food advocates that it was time for Californians to reckon with the relationship between humans, land, and fire. “It seems that as a culture we’ve forgotten what it’s like to live in a fire ecology,” he said at the event. “How can we avoid having such destructive wake-up calls?”\u003c/p>\n\u003cp>His assertion is shared by \u003ca href=\"https://www.egret.org/key-program-staff-bios\">Sasha Berleman\u003c/a>, a fire ecologist with the \u003ca href=\"https://www.egret.org/\">Audubon Canyon Ranch \u003c/a>(ACR), an environmental conservation and education organization headquartered at Bouverie Preserve in the Sonoma County town of Glen Ellen. “All of our plant communities depend on fire as part of their life-cycle,” says Berleman. “Many of them depend on fire that occurs more frequently than we’ve allowed it to burn.”\u003c/p>\n\u003cfigure id=\"attachment_124295\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\">\u003cimg class=\"size-full wp-image-124295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg\" alt=\"\" width=\"700\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180104-fire-ecology-dogbane-700x934-520x694.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dogbane stalks \u003ccite>(Courtesy of Edward Willie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Native Americans knew this, Berleman says, and used fire to manage landscapes for food and textile production. As David Carle writes in \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520255777\">Introduction to Fire in California\u003c/a>\u003c/em>, indigenous California tribes set fire to the landscape to reduce the threat of wildfires to their villages, to stimulate the sprouting of the stick-straight dogbane stems needed for basketry and tools, to control insects, fungus, and pathogens, and to encourage the growth of seeds.\u003c/p>\n\u003cp>Berleman was in the early stages of launching a fire ecology program at ACR when the \u003ca href=\"http://www.fire.ca.gov/current_incidents/incidentdetails/Index/1868\">Nuns Fire\u003c/a> swept through the Bouverie Preserve on October 9, destroying 80 percent of the organization’s structures. A trained wildland firefighter, Berleman spent hours successfully defending architect David Bouverie’s former home along with the Last House, where famed cookbook author M.F.K. Fisher spent her final years. Last May, Berleman conducted a few initial small, \u003ca href=\"https://www.fs.fed.us/fire/management/rx.html\">prescribed burns\u003c/a> to reduce the fuel load on grasslands on the preserve. An early, informal assessment \u003ca href=\"https://egret.org/fire\">showed\u003c/a> that these areas burned less intensely than other parts, and helped moderate the fire’s progression.\u003c/p>\n\u003cp>“Fire can’t be prevented, it can only be postponed,” says Berleman. She advocates for two solutions to future fire threats. First, an “all hands on deck” cooperative approach to fuels treatments on private and public land: prescribed fire, \u003ca href=\"https://www.blm.gov/or/resources/fire/prescribedburns/burn_terminology.php\">broadcast burning\u003c/a>, \u003ca href=\"https://www.usda.gov/media/blog/2012/07/26/prescribed-burning-and-mechanical-thinning-pose-little-risk-forest-ecology\">mechanical thinning\u003c/a>, and grazing. Second, improved public education on the integral role of fire in California ecosystems. Recently, the state provided her funding to establish a highly trained, interagency fire crew to implement technically approved prescribed fuels treatments and controlled burns on private land in Sonoma County starting in the fall of 2018.\u003c/p>\n\u003cp>“We have a chance to reactivate our stewardship role,” she says. Now, she just needs to get fire-averse landowners and a smoke-wary public on board.\u003c/p>\n\u003ch4>\u003cstrong>Grazing: Land Management’s Missing Link?\u003c/strong>\u003c/h4>\n\u003cp>Marie Hoff, a sheep owner and grazer in Mendocino County, says that grazing is the missing link in managing rangelands for fire safety. For centuries, the California landscape was populated by large grazing animals like deer and elk, but those \u003ca href=\"http://www.deerfriendly.com/decline-of-deer-populations\">populations have severely declined \u003c/a>with widespread human settlement.\u003c/p>\n\u003cp>“If you don’t graze, it creates tinder,” says Hoff.\u003c/p>\n\u003cp>Hoff shepherds 20 \u003ca href=\"http://www.ouessantsheep.net/breed.html\">Ouessants\u003c/a>, a primitive breed from France with a preference for dry, brushy environments. Hoff’s \u003ca href=\"http://www.capellagrazing.com/\">grazing operation\u003c/a> has two distinct functions. Summer through fall, the sheep reduce fuel loads in hilly open rangeland. Come October and rain, they transition into weed abatement on agricultural land: vineyards, orchards, and farms. In the spring, Hoff breeds the sheep and processes their fleece into wool.\u003c/p>\n\u003cfigure id=\"attachment_124294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\">\u003cimg class=\"size-full wp-image-124294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg\" alt=\"\" width=\"1000\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/180103-fire-ecology-sheep-grazing-150x150.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoff’s sheep grazing in Sonoma County. \u003ccite>(Courtesy of \u003ca href=\"http://www.capellagrazing.com/projects/\">Capella Grazing\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the fire recovery phase in full swing, Hoff is working to bring together stakeholders like \u003ca href=\"http://cesonoma.ucanr.edu/\">University of California Cooperative Extension\u003c/a> to position agrarians as a solution to managing for a fire ecology on public lands, open spaces, and regional parks. Her small flock, while not big enough to address the scope of the need, will provide a model for projects in Mendocino and Sonoma counties, followed by larger-scale grazing contracts based on mapping for high fire-prone areas.\u003c/p>\n\u003cp>“I’d like to get some of that off the ground this year, which will hopefully lead to state funding for contract grazing,” says Hoff. “The fire season, and all that comes with it, is going to be more and more of an issue in the future. We need to manage our landscape.”\u003c/p>\n\u003ch4>\u003cstrong>Did Poor Planning Increase the Fire’s Devastation?\u003c/strong>\u003c/h4>\n\u003cp>Fuels treatment, or a lack thereof, isn’t the only factor that’s been blamed for the 2017 wildfires’ catastrophic impacts. The \u003ca href=\"https://www.wired.com/story/losangeles-wildfire-science/\">question of land use and development \u003c/a>in areas with high fire risk has also come up regularly. Gaye LeBaron, a columnist for the Santa Rosa \u003cem>Press-Democrat\u003c/em>, \u003ca href=\"https://www.washingtonpost.com/opinions/santa-rosa-ignored-natures-warning/2017/10/18/54240560-b425-11e7-be94-fabb0f1e9ffb_story.html?utm_term=.8e4769b1d7de\">wrote\u003c/a> in the \u003cem>Washington Post \u003c/em>about how Santa Rosa ignored nature’s warning by developing thousands of homes within the same footprint as the infamous \u003ca href=\"http://www.sfchronicle.com/thetake/article/Wine-Country-fire-of-1964-Eerie-similarities-to-12267643.php\">Hanly Fire of 1964\u003c/a>. The difference, wrote LeBaron, is that back then, “there were very few houses in the area that burned. As the city limits extended and the population increased by 135,000, the open land in that earlier fire corridor became a destination for developers.”\u003c/p>\n\u003cp>Despite protests, certain land planning rules were overlooked, including a ridge-top ordinance that prohibited development on the hills above Santa Rosa—\u003ca href=\"http://www.pressdemocrat.com/news/7572376-181/fire-scorched-fountaingrove-in-santa-rosa\">a debate that’s come back to haunt city planners and engineers\u003c/a>. Did these large homes built on tight lots contribute to the fire’s intensity?\u003c/p>\n\u003cp>“Bigger homes, closer together is a recipe for more fuel on the landscape,” says \u003ca href=\"https://clas.ucdenver.edu/directory/faculty-staff/gregory-simon\">Gregory L. Simon\u003c/a>, an associate professor of geography and environmental sciences at the University of Colorado and author of \u003cem>\u003ca href=\"https://www.ucpress.edu/book.php?isbn=9780520292796\">Flame and Fortune in the American West\u003c/a>\u003c/em>. “In my opinion, we shouldn’t be building homes in areas of high fire risk at all. It’s not a matter of building fire-safe construction or zoning in certain ways. Simply because of the loss of life involved and the risk to first responders.\u003c/p>\n\u003cp>At the same time, Simon doesn’t foresee any reduction in the demand for new homes in the Bay Area, fire risk or not. What’s more, developed land is worth much more than undeveloped land, whether to developers, who can subdivide it, or to city and county governments that benefit from property taxes. So what can be done?\u003c/p>\n\u003cp>From extensive \u003ca href=\"http://www.nytimes.com/1991/10/22/us/fire-in-oakland-ranks-as-worst-in-state-history.html\">study\u003c/a> of the Oakland/Berkeley Fire of 1991—formerly the most destructive fire, in terms of property damage in California history, but now \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">outranked\u003c/a> by the Tubbs Fire—Simon says homes rebuilt in fire risk zones should be constructed according to the most stringent standards, with the municipal infrastructure to handle wildfire events. Water pipes should be broad and able to accommodate the large amounts of water needed to fight a fire. Roads need to be wide enough to accommodate fire trucks. And above-ground, exposed power lines, which carry a host of hazards, from explosion to blocking roadways, should be moved underground.\u003c/p>\n\u003cp>The California State Public Utilities Commission has yet to identify what caused the Tubbs fire, but signs point to a malfunctioning power line, one owned either by Pacific Gas & Electric (PG&E) or a privately managed one, as the company \u003ca href=\"http://www.pressdemocrat.com/news/7620500-181/pge-contends-private-power-line?artslide=0\">contended\u003c/a> in a November 2017 court filing. \u003cem>[Update: On Jan. 3, a report from state regulators \u003ca href=\"http://www.pressdemocrat.com/news/7833312-181/pge-reports-detail-proximity-of\">detailed the proximity\u003c/a> of damaged PG&E equipment to the places where the Napa and Sonoma county fires began.]\u003c/em>\u003c/p>\n\u003cp>A group of residents in Ventura County, which was hard-hit by the Thomas Fire, \u003ca href=\"http://beta.latimes.com/local/lanow/la-me-ln-thomas-fire-lawsuit-20171219-story.html%23nt=oft13a-7gp1\">filed a lawsuit in December\u003c/a> alleging that Southern California Edison Co., the area’s largest electrical supplier, ”failed to maintain overhead electric and communications facilities,” which may have led, in part, to the ensuing firestorm.\u003c/p>\n\u003cp>“If we understand that an area has a fire risk, but, for whatever reason, the city wanted to develop that area, the least they should do is make sure that this municipal infrastructure components are fire-compatible,” says Simon.\u003c/p>\n\u003cp>For her part, fire ecologist Sasha Berleman says this is a crucial time for Californians to acknowledge the role of fire in the state’s ecology, wherever their home is located. Maybe it’s time to learn from the dogbane.\u003c/p>\n\u003cp>“We have an opportunity to change what happens next time,” says Berleman. “We live in a fire-adapted landscape and we need to make ourselves a fire-adapted people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/04/fire-ecology-lessons-for-a-more-resilient-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The U.S. Department of Agriculture predicts consumers will be paying less for beef, pork, lamb, chicken and turkey in early 2018 than at the start of 2017. Not so for eggs.\u003c/p>\n\u003cp>Egg prices during the first three months of 2018 are likely to be more than 35 percent higher than they were during the same period of 2017, USDA's Economic Research Service \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/86243/ldp-m-282.pdf?v=43087\">says\u003c/a>. The increase, from about 80 cents for a dozen grade A large eggs at the start of 2017 to predictions of $1.06 to $1.12 for a dozen, is due to several months of increased sales.\u003c/p>\n\u003cp>Iowa State University professor Hongwei Xin, who directs the school's Egg Industry Center, says domestic and international demand for U.S. eggs are on the rise.\u003c/p>\n\u003cp>\"We are at 273.7, about 274 eggs per capita per year,\" he says of U.S. consumption. \"This is the highest of the past 38 years.\" And he says it's expected to continue climbing.\u003c/p>\n\u003cp>Meanwhile, bird flu, which devastated the Midwest poultry sector in 2015, affected egg production this year in other countries, including South Korea, the Philippines, South Africa and the Netherlands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These AI (avian influenza) outbreaks in other countries, it's very unfortunate for them, but does benefit our industry somewhat,\" Xin says.\u003c/p>\n\u003cp>The European market was further dented in August, when an insecticide that's used to control fleas in pets may have been inappropriately used by cleaning crews in the Netherlands to reduce lice in chickens. The \u003ca href=\"http://www.bbc.com/news/world-europe-40878381\">BBC reported\u003c/a> that the European Union bans the use of the insecticide Fipronil in food animals and millions of eggs were pulled from the market.\u003c/p>\n\u003cp>U.S. egg producers appear to be increasing the size of their laying flocks, which ultimately will increase supply and potentially push prices down, the USDA says.\u003c/p>\n\u003cp>Xin also says it's important to take the long view of egg prices. From 2010-2014, the average price of a dozen eggs in the first quarter was $1.22 per dozen. That was before the avian flu outbreak wreaked havoc on the industry, so the projection for the next few months is below what consumers have weathered in the recent past.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://harvestpublicmedia.org/\" rel=\"noopener\" target=\"_blank\">Harvest Public Media\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "High demand, bird flu and insecticides have all driven prices higher, but there is a sunny side: U.S. producers appear to be increasing the size of their laying flocks, which may push costs down.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture predicts consumers will be paying less for beef, pork, lamb, chicken and turkey in early 2018 than at the start of 2017. Not so for eggs.\u003c/p>\n\u003cp>Egg prices during the first three months of 2018 are likely to be more than 35 percent higher than they were during the same period of 2017, USDA's Economic Research Service \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/86243/ldp-m-282.pdf?v=43087\">says\u003c/a>. The increase, from about 80 cents for a dozen grade A large eggs at the start of 2017 to predictions of $1.06 to $1.12 for a dozen, is due to several months of increased sales.\u003c/p>\n\u003cp>Iowa State University professor Hongwei Xin, who directs the school's Egg Industry Center, says domestic and international demand for U.S. eggs are on the rise.\u003c/p>\n\u003cp>\"We are at 273.7, about 274 eggs per capita per year,\" he says of U.S. consumption. \"This is the highest of the past 38 years.\" And he says it's expected to continue climbing.\u003c/p>\n\u003cp>Meanwhile, bird flu, which devastated the Midwest poultry sector in 2015, affected egg production this year in other countries, including South Korea, the Philippines, South Africa and the Netherlands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These AI (avian influenza) outbreaks in other countries, it's very unfortunate for them, but does benefit our industry somewhat,\" Xin says.\u003c/p>\n\u003cp>The European market was further dented in August, when an insecticide that's used to control fleas in pets may have been inappropriately used by cleaning crews in the Netherlands to reduce lice in chickens. The \u003ca href=\"http://www.bbc.com/news/world-europe-40878381\">BBC reported\u003c/a> that the European Union bans the use of the insecticide Fipronil in food animals and millions of eggs were pulled from the market.\u003c/p>\n\u003cp>U.S. egg producers appear to be increasing the size of their laying flocks, which ultimately will increase supply and potentially push prices down, the USDA says.\u003c/p>\n\u003cp>Xin also says it's important to take the long view of egg prices. From 2010-2014, the average price of a dozen eggs in the first quarter was $1.22 per dozen. That was before the avian flu outbreak wreaked havoc on the industry, so the projection for the next few months is below what consumers have weathered in the recent past.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://harvestpublicmedia.org/\" rel=\"noopener\" target=\"_blank\">Harvest Public Media\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Americans Love Spices. So Why Don't We Grow Them?",
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"content": "\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Buying local fruit, vegetables, and meat has become increasingly popular in the United States, but we still import most of our spices. Some say homegrown spices are a growth opportunity for farmers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Farmers Are Sowing The Seeds Of Health And Empowerment",
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"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/12/20171216_wesat_black_farmers_are_sowing_the_seeds_of_health_and_empowerment.mp3\u003c/p>\n\u003cp>Chris Newman used to be a software engineering manager, well-paid, but he worked long hours, ate fast food and went to the doctor a lot.\u003c/p>\n\u003cp>Eventually, enough was enough. He and his wife moved from the Washington, D.C., area to Charlottesville, Va., to become farmers. Now he is healthier, has fewer stomach problems and can eat dairy products again. He raises pigs, ducks and chickens.\u003c/p>\n\u003cp>\"Because I grow all this stuff, I tend to eat it. I don't eat at Popeyes anymore. I think it's disgusting. I used to love Popeyes,\" Newman says. \"I have a really hard time eating bad meat. I'll eat a vegetarian dish at a restaurant if I didn't know where the meat's coming from.\"\u003c/p>\n\u003cp>For him, farming is about more than just his own health. Newman hopes to encourage more people of color to become farmers and push for sustainable farming practices so healthy food becomes accessible to those who can't afford it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's not just about our happy damn chickens. This is about: How do we fix this system?\" he says.\u003c/p>\n\u003cp>Newman says that when he switched careers, he realized how overwhelmingly white farming is in America — he felt alone as a person of color. \"You go into Whole Foods around here, you don't see black people,\" he says. \"You go to farmers markets, don't see that many black people. You go to farms, don't see any black people.\" Farming is more than 90 percent white — the second-whitest job in the United States, according to \u003ca href=\"https://www.bls.gov/cps/cpsaat11.htm\">2016 data from the Bureau of Labor Statistics.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_123766\" class=\"wp-caption aligncenter\" style=\"max-width: 3262px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88.jpg\" alt=\"Chickens roam in their floorless pen on Chris Newman's farm. Newman quit his desk job to take up farming. He hopes to encourage more people of color to become farmers and push for sustainable farming practices, so healthy food becomes accessible to those who can't afford it.\" width=\"3262\" height=\"2446\" class=\"size-full wp-image-123766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88.jpg 3262w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-520x390.jpg 520w\" sizes=\"(max-width: 3262px) 100vw, 3262px\">\u003cfigcaption class=\"wp-caption-text\">Chickens roam in their floorless pen on Chris Newman's farm. Newman quit his desk job to take up farming. He hopes to encourage more people of color to become farmers and push for sustainable farming practices, so healthy food becomes accessible to those who can't afford it. \u003ccite>( Alan Yu/WHYY)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newman's chickens spend most of their lives in a large floorless pen where they can run around and forage for bugs in the grass, fertilizing the land with their waste. By design, his chickens do their business all over the field, which makes the Virginia soil more fertile.\u003c/p>\n\u003cp>\"Animals have created this foundation where you can now, in that place, plant trees, plant crops, and they'll be healthy\" without the use of chemical fertilizers, \"because that soil is so healthy,\" Newman says.\u003c/p>\n\u003cp>But growing food that way is also expensive; his eggs sell for \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLScnxW076V3HT6_M1YZb9E3TR6fmnLO8ZdYiA8IaLF6Ud4YalA/viewform\">$5 a dozen\u003c/a>.\u003c/p>\n\u003cp>\"That is a huge thing that bothers me about what we do. ... A lot of my family, a lot of the people I grew up with — they can't afford this stuff,\" Newman says. \"If it's $10 a pound, it may as well be a million dollars a pound. What has to happen in order for this to be accessible to everyone is way bigger than me, is way bigger than this farm, way bigger than all the farms in central Virginia or the mid-Atlantic or anywhere else.\"\u003c/p>\n\u003cp>He wants a lot more people like him to grow food using these methods. Maybe it's a business, or maybe it's a hobby in a backyard or community garden so they can make money on the side.\u003c/p>\n\u003cp>Specifically, he wants to help more people of color get involved in farming, so they can feel the same connection to the land and health transformation that he has experienced.\u003c/p>\n\u003cp>African-Americans are \u003ca href=\"https://www.cdc.gov/features/africanamericanhistory/index.html\">1.5 times as likely\u003c/a> to be obese as white people, and they eat fewer vegetables than other racial groups.\u003c/p>\n\u003cp>To get more people of color interested in farming, Newman says, you first have to show them it's a viable career. But there is a more complicated, entrenched problem — one that the vast majority of farmers don't have, because they're white.\u003c/p>\n\u003cp>A couple years ago, he was driving past a rich neighborhood. He pulled his pickup truck over to the side of the road to eat his lunch.\u003c/p>\n\u003cp>\"This lady like jogs by, and she gives me this look, and every black man in America knows that look ... it's a mix of fear and incongruence, like, 'You don't belong, something's wrong,' \" he says. \"And as soon as she ran by and gave me that look, I'm like, 'The cops are going to be here in less than five minutes.' And lo and behold, five minutes later, here comes a cop — this is not part of your beat; this is not where cops drive — slows down, looks at me, doesn't quite stop, because again I know how to disarm white people. First thing you do is smile, you act like you own the place — you act white. [You] change your voice, to where you code switch, and you become a lot more articulate, you talk like kind of an intellectual. And smile, always smile.\"\u003c/p>\n\u003cp>That was \u003ca href=\"https://shift.newco.co/farming-while-black-ea3e2949e217\">not the only time\u003c/a> that someone called the police on Newman. It has happened while he was working the fields and when he was delivering food. Now he avoids those things.\u003c/p>\n\u003cp>Newman is working to address the lack of diversity among farmers by hiring interns, focusing on women, people of color and others from underrepresented communities.\u003c/p>\n\u003cp>\"It's about recognizing that there are barriers there for them that there aren't for other people and that we need that lift, because the world is not our oyster,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Farming as a political act\u003c/strong>\u003c/p>\n\u003cp>Leah Penniman is also working to diversify the farming community and reconnect people to their food. She is a farmer and activist at \u003ca href=\"http://soulfirefarm.org/\">Soul Fire Farm\u003c/a> on the eastern side of New York state.\u003c/p>\n\u003cp>A year after she started her farm, Penniman started getting calls mostly from black women across the country who told her, \"I just need to hear your voice and to know that I'm not alone and to know that it's possible to be a farmer.\"\u003c/p>\n\u003cp>In addition to farming, she runs a training program to teach black and Latino people basic farming skills. Demand is booming. She can train 120 people a year, and she has another 100 to 200 people on the waiting list for next year's program. And for the black farmers whom she knows, farming is not only a business — it's also a tool for social justice.\u003c/p>\n\u003cp>Penniman sells produce to about 260 people in her New York community. As part of her mission, she accepts food stamps and has developed a system where she can still make money while supporting 15 percent of her customer base — even if some can't pay in any given week.\u003c/p>\n\u003cp>Customers who can afford to pay more essentially help support those who don't have the budget. She says her low-income clients get a full box of vegetables each week no matter what.\u003c/p>\n\u003cp>\"Many people say if it weren't for that, they would just be eating boiled pasta, because that's the most calories for the least money,\" she says.\u003c/p>\n\u003cp>Newman says his farm just broke even, so now they can focus on expanding. He would like to help more people of color benefit from that and change the food system while they're doing it.\u003c/p>\n\u003cp>\"Looking out here, it's the perfect metaphor,\" he says. \"There's nothing but green fields ahead of us. There's just this open-ended economic opportunity that's just waiting for people to come back to the land.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alan Yu reports for WHYY's health and science show, \u003c/em>\u003ca href=\"https://whyy.org/programs/the-pulse/\">\u003cem>The Pulse\u003c/em>\u003c/a>\u003cem>. This story originally appeared on an episode of its podcast called \u003c/em>\u003ca href=\"https://whyy.org/episodes/politics-on-your-plate/\">\u003cem>Politics on Your Plate\u003c/em>\u003c/a>\u003cem>. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chris Newman used to be a software engineering manager, well-paid, but he worked long hours, ate fast food and went to the doctor a lot.\u003c/p>\n\u003cp>Eventually, enough was enough. He and his wife moved from the Washington, D.C., area to Charlottesville, Va., to become farmers. Now he is healthier, has fewer stomach problems and can eat dairy products again. He raises pigs, ducks and chickens.\u003c/p>\n\u003cp>\"Because I grow all this stuff, I tend to eat it. I don't eat at Popeyes anymore. I think it's disgusting. I used to love Popeyes,\" Newman says. \"I have a really hard time eating bad meat. I'll eat a vegetarian dish at a restaurant if I didn't know where the meat's coming from.\"\u003c/p>\n\u003cp>For him, farming is about more than just his own health. Newman hopes to encourage more people of color to become farmers and push for sustainable farming practices so healthy food becomes accessible to those who can't afford it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's not just about our happy damn chickens. This is about: How do we fix this system?\" he says.\u003c/p>\n\u003cp>Newman says that when he switched careers, he realized how overwhelmingly white farming is in America — he felt alone as a person of color. \"You go into Whole Foods around here, you don't see black people,\" he says. \"You go to farmers markets, don't see that many black people. You go to farms, don't see any black people.\" Farming is more than 90 percent white — the second-whitest job in the United States, according to \u003ca href=\"https://www.bls.gov/cps/cpsaat11.htm\">2016 data from the Bureau of Labor Statistics.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_123766\" class=\"wp-caption aligncenter\" style=\"max-width: 3262px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88.jpg\" alt=\"Chickens roam in their floorless pen on Chris Newman's farm. Newman quit his desk job to take up farming. He hopes to encourage more people of color to become farmers and push for sustainable farming practices, so healthy food becomes accessible to those who can't afford it.\" width=\"3262\" height=\"2446\" class=\"size-full wp-image-123766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88.jpg 3262w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/img_6422a-4f829efd61ad13b56516cab668a6ee4b95928f88-520x390.jpg 520w\" sizes=\"(max-width: 3262px) 100vw, 3262px\">\u003cfigcaption class=\"wp-caption-text\">Chickens roam in their floorless pen on Chris Newman's farm. Newman quit his desk job to take up farming. He hopes to encourage more people of color to become farmers and push for sustainable farming practices, so healthy food becomes accessible to those who can't afford it. \u003ccite>( Alan Yu/WHYY)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newman's chickens spend most of their lives in a large floorless pen where they can run around and forage for bugs in the grass, fertilizing the land with their waste. By design, his chickens do their business all over the field, which makes the Virginia soil more fertile.\u003c/p>\n\u003cp>\"Animals have created this foundation where you can now, in that place, plant trees, plant crops, and they'll be healthy\" without the use of chemical fertilizers, \"because that soil is so healthy,\" Newman says.\u003c/p>\n\u003cp>But growing food that way is also expensive; his eggs sell for \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLScnxW076V3HT6_M1YZb9E3TR6fmnLO8ZdYiA8IaLF6Ud4YalA/viewform\">$5 a dozen\u003c/a>.\u003c/p>\n\u003cp>\"That is a huge thing that bothers me about what we do. ... A lot of my family, a lot of the people I grew up with — they can't afford this stuff,\" Newman says. \"If it's $10 a pound, it may as well be a million dollars a pound. What has to happen in order for this to be accessible to everyone is way bigger than me, is way bigger than this farm, way bigger than all the farms in central Virginia or the mid-Atlantic or anywhere else.\"\u003c/p>\n\u003cp>He wants a lot more people like him to grow food using these methods. Maybe it's a business, or maybe it's a hobby in a backyard or community garden so they can make money on the side.\u003c/p>\n\u003cp>Specifically, he wants to help more people of color get involved in farming, so they can feel the same connection to the land and health transformation that he has experienced.\u003c/p>\n\u003cp>African-Americans are \u003ca href=\"https://www.cdc.gov/features/africanamericanhistory/index.html\">1.5 times as likely\u003c/a> to be obese as white people, and they eat fewer vegetables than other racial groups.\u003c/p>\n\u003cp>To get more people of color interested in farming, Newman says, you first have to show them it's a viable career. But there is a more complicated, entrenched problem — one that the vast majority of farmers don't have, because they're white.\u003c/p>\n\u003cp>A couple years ago, he was driving past a rich neighborhood. He pulled his pickup truck over to the side of the road to eat his lunch.\u003c/p>\n\u003cp>\"This lady like jogs by, and she gives me this look, and every black man in America knows that look ... it's a mix of fear and incongruence, like, 'You don't belong, something's wrong,' \" he says. \"And as soon as she ran by and gave me that look, I'm like, 'The cops are going to be here in less than five minutes.' And lo and behold, five minutes later, here comes a cop — this is not part of your beat; this is not where cops drive — slows down, looks at me, doesn't quite stop, because again I know how to disarm white people. First thing you do is smile, you act like you own the place — you act white. [You] change your voice, to where you code switch, and you become a lot more articulate, you talk like kind of an intellectual. And smile, always smile.\"\u003c/p>\n\u003cp>That was \u003ca href=\"https://shift.newco.co/farming-while-black-ea3e2949e217\">not the only time\u003c/a> that someone called the police on Newman. It has happened while he was working the fields and when he was delivering food. Now he avoids those things.\u003c/p>\n\u003cp>Newman is working to address the lack of diversity among farmers by hiring interns, focusing on women, people of color and others from underrepresented communities.\u003c/p>\n\u003cp>\"It's about recognizing that there are barriers there for them that there aren't for other people and that we need that lift, because the world is not our oyster,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Farming as a political act\u003c/strong>\u003c/p>\n\u003cp>Leah Penniman is also working to diversify the farming community and reconnect people to their food. She is a farmer and activist at \u003ca href=\"http://soulfirefarm.org/\">Soul Fire Farm\u003c/a> on the eastern side of New York state.\u003c/p>\n\u003cp>A year after she started her farm, Penniman started getting calls mostly from black women across the country who told her, \"I just need to hear your voice and to know that I'm not alone and to know that it's possible to be a farmer.\"\u003c/p>\n\u003cp>In addition to farming, she runs a training program to teach black and Latino people basic farming skills. Demand is booming. She can train 120 people a year, and she has another 100 to 200 people on the waiting list for next year's program. And for the black farmers whom she knows, farming is not only a business — it's also a tool for social justice.\u003c/p>\n\u003cp>Penniman sells produce to about 260 people in her New York community. As part of her mission, she accepts food stamps and has developed a system where she can still make money while supporting 15 percent of her customer base — even if some can't pay in any given week.\u003c/p>\n\u003cp>Customers who can afford to pay more essentially help support those who don't have the budget. She says her low-income clients get a full box of vegetables each week no matter what.\u003c/p>\n\u003cp>\"Many people say if it weren't for that, they would just be eating boiled pasta, because that's the most calories for the least money,\" she says.\u003c/p>\n\u003cp>Newman says his farm just broke even, so now they can focus on expanding. He would like to help more people of color benefit from that and change the food system while they're doing it.\u003c/p>\n\u003cp>\"Looking out here, it's the perfect metaphor,\" he says. \"There's nothing but green fields ahead of us. There's just this open-ended economic opportunity that's just waiting for people to come back to the land.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alan Yu reports for WHYY's health and science show, \u003c/em>\u003ca href=\"https://whyy.org/programs/the-pulse/\">\u003cem>The Pulse\u003c/em>\u003c/a>\u003cem>. This story originally appeared on an episode of its podcast called \u003c/em>\u003ca href=\"https://whyy.org/episodes/politics-on-your-plate/\">\u003cem>Politics on Your Plate\u003c/em>\u003c/a>\u003cem>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Despite the barriers, many individuals and non-profits are growing their own food in the city of Oakland. Oakland Museum's new exhibit \"Take Root\" introduces visitors to some of those people and organizations. ",
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"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland | KQED",
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"headline": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\n\u003cp>https://youtu.be/wEujJtZd9sE\u003c/p>\n\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
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"description": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals | KQED",
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"headline": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\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/wEujJtZd9sE'\n title='//www.youtube.com/embed/wEujJtZd9sE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"title": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n",
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"excerpt": "Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ",
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"description": "Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"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?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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