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"content": "\u003cp>The Environmental Protection Agency \u003ca href=\"https://www.epa.gov/pesticides/epa-and-states-collective-efforts-lead-regulatory-action-dicamba\">announced\u003c/a> Friday that it will let farmers keep spraying the weedkilling chemical dicamba on Monsanto's new dicamba-tolerant soybeans and cotton. The decision is a victory for the biotech giant and the farmers who want to use the company's newest weedkilling technology.\u003c/p>\n\u003cp>Farmers across the Midwest and Mid-South have been waiting for the EPA's decision for months ever since it became clear that dicamba was \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">drifting\u003c/a> into thousands of fields where it didn't belong and damaging those crops. Some \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/4744/public-interest-groups-farmers-file-lawsuit-challenging-monsantos-toxic-pesticides\">groups\u003c/a> have called on the EPA to ban the most troublesome uses of dicamba, following the \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">lead\u003c/a> of regulators in Arkansas.\u003c/p>\n\u003cp>The EPA, however, decided that the problems that occurred this past summer can be solved simply by adding a few new restrictions on how dicamba is used. In the future, applying dicamba will require special training; it can't be applied if the wind speed is greater than 10 mph and farmers will be asked to pay more attention to the risk that dicamba spraying may pose to nearby orchards and vegetable fields.\u003c/p>\n\u003cp>Farmers have used dicamba for decades, but this past summer, they got permission to use it in a new way, spraying it over the top of soybean and cotton crops that Monsanto has genetically modified to tolerate the chemical. This meant that more dicamba was sprayed, and it was being applied in the heat of summer, which makes chemicals more likely to turn into a vapor and drift.\u003c/p>\n\u003cp>Scott Partridge, Monsanto's vice president of global strategy, welcomed the EPA's decision. \"We're very excited about it,\" he said. \"It directly addresses what we found to be the causes of the off-target movement in 2017, and we think it sets the stage for all growers and applicators to have a positive experience in 2018.\"\u003c/p>\n\u003cfigure id=\"attachment_121652\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg\" alt=\"Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-121652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With this green light from the EPA, farmers are expected to plant even more dicamba-tolerant soybeans next summer. According to Partridge, farmers planted about 20 million acres of dicamba-tolerant soybeans this summer. He expects that number to double next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The demand for it is overwhelming,\" Partridge says. \"The need to control these difficult-to-manage weeds is huge.\"\u003c/p>\n\u003cp>The new restrictions on dicamba use, however, do not appear to address the problem of \"volatilization\" — when dicamba evaporates from soil or plants where it was sprayed and drifts in unpredictable directions. Many independent scientists say that this vapor drift was a major cause of damage to neighboring fields this summer.\u003c/p>\n\u003cp>Last year, Missouri did impose most of the restrictions that the EPA is set to require, and farmers in the state still saw widespread damage from drifting dicamba.\u003c/p>\n\u003cp>Bob Scott, a weed scientist at the University of Arkansas, recently showed me some experiments that he and his colleagues conducted. They sprayed trays of soil with dicamba, then placed those trays in a field of soybeans far from any dicamba spraying. The soybean plants next to the dicamba-treated soil showed clear signs of exposure to the chemical.\u003c/p>\n\u003cp>\"We had a lot of volatility in these trials, a lot of movement\" in unpredictable directions, Scott says. It wasn't what they were hoping to see, Scott says, but the results \"do help explain why we had 966 complaints in our state.\"\u003c/p>\n\u003cp>In fact, fear of dicamba drift from neighboring farms may persuade some farmers to buy Monsanto's dicamba-tolerant seeds next year because those soybeans won't be vulnerable to windblown dicamba.\u003c/p>\n\u003cp>Brent Henderson, who farms near Weona, Ark., is one of those farmers. \"If it's going to be legal to use and neighbors are planting it, I'm going to have to plant [dicamba-tolerant soybeans] to protect myself,\" he says. \"It's very annoying. It's a property rights issue. My neighbor should not dictate what I do on my farm.\"\u003c/p>\n\u003cp>Partridge, the Monsanto executive, continues to insist that vapor drift was not responsible for any of the damage that farmers saw this past summer. And he also does not believe that farmers are buying dicamba-tolerant soybeans to defend themselves.\u003c/p>\n\u003cp>\"When I talk to growers and ask them why they are deciding to buy our dicamba-tolerant Xtendimax seeds, they say it's because it's the highest-yielding seed out there,\" he says. \u003c/p>\n\u003cp>\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": "The EPA says farmers can still spray dicamba on their crops next year — with some new restrictions. The weedkiller has been blamed for drifting into fields, damaging millions of acres of crops.",
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"description": "The EPA says farmers can still spray dicamba on their crops next year — with some new restrictions. The weedkiller has been blamed for drifting into fields, damaging millions of acres of crops.",
"title": "With OK From EPA, Use Of Controversial Weedkiller Is Expected To Double | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency \u003ca href=\"https://www.epa.gov/pesticides/epa-and-states-collective-efforts-lead-regulatory-action-dicamba\">announced\u003c/a> Friday that it will let farmers keep spraying the weedkilling chemical dicamba on Monsanto's new dicamba-tolerant soybeans and cotton. The decision is a victory for the biotech giant and the farmers who want to use the company's newest weedkilling technology.\u003c/p>\n\u003cp>Farmers across the Midwest and Mid-South have been waiting for the EPA's decision for months ever since it became clear that dicamba was \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">drifting\u003c/a> into thousands of fields where it didn't belong and damaging those crops. Some \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/4744/public-interest-groups-farmers-file-lawsuit-challenging-monsantos-toxic-pesticides\">groups\u003c/a> have called on the EPA to ban the most troublesome uses of dicamba, following the \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">lead\u003c/a> of regulators in Arkansas.\u003c/p>\n\u003cp>The EPA, however, decided that the problems that occurred this past summer can be solved simply by adding a few new restrictions on how dicamba is used. In the future, applying dicamba will require special training; it can't be applied if the wind speed is greater than 10 mph and farmers will be asked to pay more attention to the risk that dicamba spraying may pose to nearby orchards and vegetable fields.\u003c/p>\n\u003cp>Farmers have used dicamba for decades, but this past summer, they got permission to use it in a new way, spraying it over the top of soybean and cotton crops that Monsanto has genetically modified to tolerate the chemical. This meant that more dicamba was sprayed, and it was being applied in the heat of summer, which makes chemicals more likely to turn into a vapor and drift.\u003c/p>\n\u003cp>Scott Partridge, Monsanto's vice president of global strategy, welcomed the EPA's decision. \"We're very excited about it,\" he said. \"It directly addresses what we found to be the causes of the off-target movement in 2017, and we think it sets the stage for all growers and applicators to have a positive experience in 2018.\"\u003c/p>\n\u003cfigure id=\"attachment_121652\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg\" alt=\"Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-121652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With this green light from the EPA, farmers are expected to plant even more dicamba-tolerant soybeans next summer. According to Partridge, farmers planted about 20 million acres of dicamba-tolerant soybeans this summer. He expects that number to double next year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The demand for it is overwhelming,\" Partridge says. \"The need to control these difficult-to-manage weeds is huge.\"\u003c/p>\n\u003cp>The new restrictions on dicamba use, however, do not appear to address the problem of \"volatilization\" — when dicamba evaporates from soil or plants where it was sprayed and drifts in unpredictable directions. Many independent scientists say that this vapor drift was a major cause of damage to neighboring fields this summer.\u003c/p>\n\u003cp>Last year, Missouri did impose most of the restrictions that the EPA is set to require, and farmers in the state still saw widespread damage from drifting dicamba.\u003c/p>\n\u003cp>Bob Scott, a weed scientist at the University of Arkansas, recently showed me some experiments that he and his colleagues conducted. They sprayed trays of soil with dicamba, then placed those trays in a field of soybeans far from any dicamba spraying. The soybean plants next to the dicamba-treated soil showed clear signs of exposure to the chemical.\u003c/p>\n\u003cp>\"We had a lot of volatility in these trials, a lot of movement\" in unpredictable directions, Scott says. It wasn't what they were hoping to see, Scott says, but the results \"do help explain why we had 966 complaints in our state.\"\u003c/p>\n\u003cp>In fact, fear of dicamba drift from neighboring farms may persuade some farmers to buy Monsanto's dicamba-tolerant seeds next year because those soybeans won't be vulnerable to windblown dicamba.\u003c/p>\n\u003cp>Brent Henderson, who farms near Weona, Ark., is one of those farmers. \"If it's going to be legal to use and neighbors are planting it, I'm going to have to plant [dicamba-tolerant soybeans] to protect myself,\" he says. \"It's very annoying. It's a property rights issue. My neighbor should not dictate what I do on my farm.\"\u003c/p>\n\u003cp>Partridge, the Monsanto executive, continues to insist that vapor drift was not responsible for any of the damage that farmers saw this past summer. And he also does not believe that farmers are buying dicamba-tolerant soybeans to defend themselves.\u003c/p>\n\u003cp>\"When I talk to growers and ask them why they are deciding to buy our dicamba-tolerant Xtendimax seeds, they say it's because it's the highest-yielding seed out there,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'They're Scared': Immigration Fears Exacerbate Migrant Farmworker Shortage",
"title": "'They're Scared': Immigration Fears Exacerbate Migrant Farmworker Shortage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/552636014/554057404\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nOn a recent, perfect morning at Johnson Farms in northern Michigan, workers climb wooden ladders high up into the trees, picking bags strapped across their bodies. The branches are heavy with fruit that glows in the morning sun. Their fingers are a blur, nimbly plucking fruit and filling bushel bags: about 50 pounds per load. It's hard, sweaty work.\u003c/p>\n\u003cp>Apple season was just getting underway on Old Mission Peninsula, a finger of land poking into Lake Michigan, dotted with lush farms.\u003c/p>\n\u003cp>The pickers range in age from 21 to 65, and all of them are Mexican. As in the rest of the U.S., growers in heavily agricultural northern Michigan rely overwhelmingly on migrant laborers to work the fields and orchards.\u003c/p>\n\u003cp>According to the farm owners, the workers either came from Mexico on temporary H2A visas or they have paperwork showing they are in the U.S. legally.\u003c/p>\n\u003cp>Farmers from Georgia to California say they have a problem: not enough workers to harvest their crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's estimated anywhere from\u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#legalstatus\"> half\u003c/a> to \u003ca href=\"http://asi.ucdavis.edu/programs/sarep/publications/food-and-society/researchagendaforfarmworkers-2013.pdf\">three-quarters\u003c/a> of farmworkers are in this country illegally, and some growers say that President Trump's anti-immigrant rhetoric has made a \u003ca href=\"http://www.newamericaneconomy.org/research/vanishing-breed-decline-u-s-farm-laborers-last-decade-hurt-u-s-economy-slowed-production-american-farms/\">chronic worker shortage\u003c/a> even worse.\u003c/p>\n\u003cp>Johnson Farms' owner, Dean Johnson, 67, says it's just about impossible to find Americans to do this work. \"We've tried. We really have,\" he says. \"Sometimes people come out on a day like today and they'll pick one box, and then they're gone. They just don't want to do it.\"\u003c/p>\n\u003cp>\"It's really sad,\" adds Johnson's daughter, Heatherlyn Johnson Reamer, 44, who manages the farm. \"They'll come, they'll check it out, and usually they're gone within a day or two.\"\u003c/p>\n\u003cfigure id=\"attachment_121081\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c.jpg\" alt=\"Farm manager Heatherlyn Johnson Reamer is pictured with her father, Dean Johnson, who owns Johnson Farms. Without migrant workers to pick the crops, Reamer says, "There wouldn't be food. It's just as simple as that."\" width=\"2765\" height=\"1843\" class=\"size-full wp-image-121081\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-520x347.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Farm manager Heatherlyn Johnson Reamer is pictured with her father, Dean Johnson, who owns Johnson Farms. Without migrant workers to pick the crops, Reamer says, \"There wouldn't be food. It's just as simple as that.\" \u003ccite>(Melissa Block/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What's behind the farmworker shortage?\u003c/p>\n\u003cp>For one, a stronger U.S. economy is driving many seasonal workers into better-paying, year-round work, like construction.\u003c/p>\n\u003cp>\"There's a huge need in the trades,\" Reamer says, \"especially when we have natural disasters like we've seen these last few years with the hurricanes and everything. And we've actually lost workers who said, 'Hey, I got a job. I'm gonna go work for this construction company in Florida.' And they would leave.\"\u003c/p>\n\u003cp>Another factor: The children of migrants are upwardly mobile and are leaving the fields behind. Many are going to college and finding better work opportunities in professions outside agriculture.\u003c/p>\n\u003cp>Add to that Trump's crackdown on immigration, which many growers complain is crimping their labor supply. \"As we all know, there's a pretty good number of workers in this country illegally,\" Dean Johnson says. \"They're scared. Those people don't want to travel anymore. They're in Florida and Texas. They won't come up from Mexico.\"\u003c/p>\n\u003cp>\u003cstrong>\"There wouldn't be food\"\u003c/strong>\u003c/p>\n\u003cp>Johnson says even though Trump's aggressive stance on immigration hurts him as a grower, he did vote for him last November. \"I was in favor of change,\" he says. \"There's other things involved, besides the immigration issues.\"\u003c/p>\n\u003cp>His daughter, Heatherlyn, disagrees. \"I was actually very disappointed that Michigan voted for [Trump],\" she says. \"We need someone who supports agriculture, someone who supports diversity in this country.\"\u003c/p>\n\u003cp>The president's talk about building the border wall leaves her cold: \"When we heard that, I said, 'You can't say things like that.' There are so many migrant workers in this country. You just wonder, do you really see who your population is?\"\u003c/p>\n\u003cp>Without migrant workers to pick the crops, Reamer says, \"There wouldn't be food. It's just as simple as that.\" She mentions Michigan's asparagus crop of 2016, which had to be mowed under because there weren't enough workers to pick it.\u003c/p>\n\u003cp>Looking around her orchard, Reamer says, \"The one thing the population doesn't understand, for farmers like us — without the migrant labor, this doesn't happen. You won't have apples in your supermarkets; they just won't get picked. Because, unfortunately, the average Joe in the United States doesn't want to go out and do this job for 10 hours a day.\"\u003c/p>\n\u003cfigure id=\"attachment_121082\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0.jpg\" alt=\"Migrant worker Daniel Avellaneda unloads a bushel bag of McIntosh apples on Michigan's Old Mission Peninsula. Each bag weighs about 50 pounds per load.\" width=\"2250\" height=\"2898\" class=\"size-full wp-image-121082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-800x1030.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-768x989.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-1180x1520.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-960x1236.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-240x309.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-375x483.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-520x670.jpg 520w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Migrant worker Daniel Avellaneda unloads a bushel bag of McIntosh apples on Michigan's Old Mission Peninsula. Each bag weighs about 50 pounds per load. \u003ccite>(Melissa Block/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because of the farm labor shortage, many farms across the country are relying more heavily on workers from Mexico, brought in through the \u003ca href=\"https://www.uscis.gov/working-united-states/temporary-workers/h-2a-temporary-agricultural-workers\">H2A temporary visa program\u003c/a>. The workers earn $12.75 an hour, at minimum, plus transportation and housing.\u003c/p>\n\u003cp>Farmers complain that the program is cumbersome. There's a lot of red tape, with multiple federal agencies involved, and it's expensive: It can cost about $2,000 in fees for each worker they bring in. But the growers need the help. Nationwide, the H2A program has grown by 81 percent over the past five years.\u003c/p>\n\u003cp>\u003cstrong>Workers are afraid and \"nobody wants to come\" \u003c/strong>\u003c/p>\n\u003cp>Across Grand Traverse Bay, a migrant worker named Marcelino — who asks that we not use his last name because he fears being deported — is at home in the trailer he shares with his two daughters and his wife, Leticia, who is busy making tortillas for dinner.\u003c/p>\n\u003cp>Marcelino and Leticia are both undocumented; they work side-by-side in the fields. Their daughters are U.S. citizens, born in Michigan.\u003c/p>\n\u003cp>Marcelino tells me he grew up in the Mexican state of Guerrero. \"My home is in the rural, rural place,\" he says, a village of 20 homes, so small it doesn't even have a name.\u003c/p>\n\u003cp>He crossed the border illegally in 1989, when he was just 14, to work in the fields. He has lived in this country ever since.\u003c/p>\n\u003cp>In the winter, the family lives in Florida, where Marcelino and his wife pick oranges.\u003c/p>\n\u003cp>Come March, they head north to Michigan for field work — cherries, grapes and apples. The girls switch schools, back and forth.\u003c/p>\n\u003cp>Marcelino has been making the trip for 28 years now. In the past, he says, migrant families would drive north in a long caravan, seven or eight vehicles, all filled with workers. Now, he says, \"Nobody wants to come.\" They're too afraid, Marcelino says, and he's fearful, too. His friends in Florida tell him he's crazy to make the trip, but he needs the work, and, he says, he doesn't want fear to rule his life.\u003c/p>\n\u003cp>Asked what he would say to people who argue that the U.S. is a nation of laws, and that undocumented workers are taking jobs away from Americans, Marcelino says:\u003c/p>\n\u003cp>\"I'd tell them, come work with us, and if you like the work, and if you produce as much as we do, then here is your job.\"\u003c/p>\n\u003cp>He notes that one of his bosses tells him he would need to hire 10 people to do the work he does.\u003c/p>\n\u003cp>Looking ahead, Marcelino dreams of a better life for his daughters, who have a boost up as American citizens. One wants to be a police officer; the other, a surgeon.\u003c/p>\n\u003cp>He warns his girls: Pay attention in school and study hard, or else you could end up like us, coming home from the fields, all dirty and stinky.\u003c/p>\n\u003cp>He pushes them, he says, because \"I want them to be better than us.\" \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": "Some growers say that President Trump's anti-immigrant rhetoric has made a chronic worker shortage even worse.",
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"description": "Some growers say that President Trump's anti-immigrant rhetoric has made a chronic worker shortage even worse.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/552636014/554057404\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nOn a recent, perfect morning at Johnson Farms in northern Michigan, workers climb wooden ladders high up into the trees, picking bags strapped across their bodies. The branches are heavy with fruit that glows in the morning sun. Their fingers are a blur, nimbly plucking fruit and filling bushel bags: about 50 pounds per load. It's hard, sweaty work.\u003c/p>\n\u003cp>Apple season was just getting underway on Old Mission Peninsula, a finger of land poking into Lake Michigan, dotted with lush farms.\u003c/p>\n\u003cp>The pickers range in age from 21 to 65, and all of them are Mexican. As in the rest of the U.S., growers in heavily agricultural northern Michigan rely overwhelmingly on migrant laborers to work the fields and orchards.\u003c/p>\n\u003cp>According to the farm owners, the workers either came from Mexico on temporary H2A visas or they have paperwork showing they are in the U.S. legally.\u003c/p>\n\u003cp>Farmers from Georgia to California say they have a problem: not enough workers to harvest their crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's estimated anywhere from\u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#legalstatus\"> half\u003c/a> to \u003ca href=\"http://asi.ucdavis.edu/programs/sarep/publications/food-and-society/researchagendaforfarmworkers-2013.pdf\">three-quarters\u003c/a> of farmworkers are in this country illegally, and some growers say that President Trump's anti-immigrant rhetoric has made a \u003ca href=\"http://www.newamericaneconomy.org/research/vanishing-breed-decline-u-s-farm-laborers-last-decade-hurt-u-s-economy-slowed-production-american-farms/\">chronic worker shortage\u003c/a> even worse.\u003c/p>\n\u003cp>Johnson Farms' owner, Dean Johnson, 67, says it's just about impossible to find Americans to do this work. \"We've tried. We really have,\" he says. \"Sometimes people come out on a day like today and they'll pick one box, and then they're gone. They just don't want to do it.\"\u003c/p>\n\u003cp>\"It's really sad,\" adds Johnson's daughter, Heatherlyn Johnson Reamer, 44, who manages the farm. \"They'll come, they'll check it out, and usually they're gone within a day or two.\"\u003c/p>\n\u003cfigure id=\"attachment_121081\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c.jpg\" alt=\"Farm manager Heatherlyn Johnson Reamer is pictured with her father, Dean Johnson, who owns Johnson Farms. Without migrant workers to pick the crops, Reamer says, "There wouldn't be food. It's just as simple as that."\" width=\"2765\" height=\"1843\" class=\"size-full wp-image-121081\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7278_slide-c4001d1d6458e965afd1d03687896a059f7d1d6c-520x347.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Farm manager Heatherlyn Johnson Reamer is pictured with her father, Dean Johnson, who owns Johnson Farms. Without migrant workers to pick the crops, Reamer says, \"There wouldn't be food. It's just as simple as that.\" \u003ccite>(Melissa Block/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What's behind the farmworker shortage?\u003c/p>\n\u003cp>For one, a stronger U.S. economy is driving many seasonal workers into better-paying, year-round work, like construction.\u003c/p>\n\u003cp>\"There's a huge need in the trades,\" Reamer says, \"especially when we have natural disasters like we've seen these last few years with the hurricanes and everything. And we've actually lost workers who said, 'Hey, I got a job. I'm gonna go work for this construction company in Florida.' And they would leave.\"\u003c/p>\n\u003cp>Another factor: The children of migrants are upwardly mobile and are leaving the fields behind. Many are going to college and finding better work opportunities in professions outside agriculture.\u003c/p>\n\u003cp>Add to that Trump's crackdown on immigration, which many growers complain is crimping their labor supply. \"As we all know, there's a pretty good number of workers in this country illegally,\" Dean Johnson says. \"They're scared. Those people don't want to travel anymore. They're in Florida and Texas. They won't come up from Mexico.\"\u003c/p>\n\u003cp>\u003cstrong>\"There wouldn't be food\"\u003c/strong>\u003c/p>\n\u003cp>Johnson says even though Trump's aggressive stance on immigration hurts him as a grower, he did vote for him last November. \"I was in favor of change,\" he says. \"There's other things involved, besides the immigration issues.\"\u003c/p>\n\u003cp>His daughter, Heatherlyn, disagrees. \"I was actually very disappointed that Michigan voted for [Trump],\" she says. \"We need someone who supports agriculture, someone who supports diversity in this country.\"\u003c/p>\n\u003cp>The president's talk about building the border wall leaves her cold: \"When we heard that, I said, 'You can't say things like that.' There are so many migrant workers in this country. You just wonder, do you really see who your population is?\"\u003c/p>\n\u003cp>Without migrant workers to pick the crops, Reamer says, \"There wouldn't be food. It's just as simple as that.\" She mentions Michigan's asparagus crop of 2016, which had to be mowed under because there weren't enough workers to pick it.\u003c/p>\n\u003cp>Looking around her orchard, Reamer says, \"The one thing the population doesn't understand, for farmers like us — without the migrant labor, this doesn't happen. You won't have apples in your supermarkets; they just won't get picked. Because, unfortunately, the average Joe in the United States doesn't want to go out and do this job for 10 hours a day.\"\u003c/p>\n\u003cfigure id=\"attachment_121082\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0.jpg\" alt=\"Migrant worker Daniel Avellaneda unloads a bushel bag of McIntosh apples on Michigan's Old Mission Peninsula. Each bag weighs about 50 pounds per load.\" width=\"2250\" height=\"2898\" class=\"size-full wp-image-121082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-800x1030.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-768x989.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-1180x1520.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-960x1236.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-240x309.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-375x483.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/img_7112_custom-ddbb0d5dbcc0d0875178abf344f07d4bad713cd0-520x670.jpg 520w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Migrant worker Daniel Avellaneda unloads a bushel bag of McIntosh apples on Michigan's Old Mission Peninsula. Each bag weighs about 50 pounds per load. \u003ccite>(Melissa Block/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because of the farm labor shortage, many farms across the country are relying more heavily on workers from Mexico, brought in through the \u003ca href=\"https://www.uscis.gov/working-united-states/temporary-workers/h-2a-temporary-agricultural-workers\">H2A temporary visa program\u003c/a>. The workers earn $12.75 an hour, at minimum, plus transportation and housing.\u003c/p>\n\u003cp>Farmers complain that the program is cumbersome. There's a lot of red tape, with multiple federal agencies involved, and it's expensive: It can cost about $2,000 in fees for each worker they bring in. But the growers need the help. Nationwide, the H2A program has grown by 81 percent over the past five years.\u003c/p>\n\u003cp>\u003cstrong>Workers are afraid and \"nobody wants to come\" \u003c/strong>\u003c/p>\n\u003cp>Across Grand Traverse Bay, a migrant worker named Marcelino — who asks that we not use his last name because he fears being deported — is at home in the trailer he shares with his two daughters and his wife, Leticia, who is busy making tortillas for dinner.\u003c/p>\n\u003cp>Marcelino and Leticia are both undocumented; they work side-by-side in the fields. Their daughters are U.S. citizens, born in Michigan.\u003c/p>\n\u003cp>Marcelino tells me he grew up in the Mexican state of Guerrero. \"My home is in the rural, rural place,\" he says, a village of 20 homes, so small it doesn't even have a name.\u003c/p>\n\u003cp>He crossed the border illegally in 1989, when he was just 14, to work in the fields. He has lived in this country ever since.\u003c/p>\n\u003cp>In the winter, the family lives in Florida, where Marcelino and his wife pick oranges.\u003c/p>\n\u003cp>Come March, they head north to Michigan for field work — cherries, grapes and apples. The girls switch schools, back and forth.\u003c/p>\n\u003cp>Marcelino has been making the trip for 28 years now. In the past, he says, migrant families would drive north in a long caravan, seven or eight vehicles, all filled with workers. Now, he says, \"Nobody wants to come.\" They're too afraid, Marcelino says, and he's fearful, too. His friends in Florida tell him he's crazy to make the trip, but he needs the work, and, he says, he doesn't want fear to rule his life.\u003c/p>\n\u003cp>Asked what he would say to people who argue that the U.S. is a nation of laws, and that undocumented workers are taking jobs away from Americans, Marcelino says:\u003c/p>\n\u003cp>\"I'd tell them, come work with us, and if you like the work, and if you produce as much as we do, then here is your job.\"\u003c/p>\n\u003cp>He notes that one of his bosses tells him he would need to hire 10 people to do the work he does.\u003c/p>\n\u003cp>Looking ahead, Marcelino dreams of a better life for his daughters, who have a boost up as American citizens. One wants to be a police officer; the other, a surgeon.\u003c/p>\n\u003cp>He warns his girls: Pay attention in school and study hard, or else you could end up like us, coming home from the fields, all dirty and stinky.\u003c/p>\n\u003cp>He pushes them, he says, because \"I want them to be better than us.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dolores Huerta: The Civil Rights Icon Who Showed Farmworkers 'Sí Se Puede'",
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"content": "\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \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": "A key architect of the nationwide grape boycott that galvanized the farmworkers' rights movement, her legacy has long been overshadowed. A new film aims to change that. Huerta speaks with NPR.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Aquaponics Farmers Band Together to Set Their Industry Apart",
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"content": "\u003cp>\u003cem>Growers that add fish to their vegetable mix say they're combining the benefits of an ecosystem with the resource-efficiency of an water-based operation.\u003c/em>\u003c/p>\n\u003cp>Kimberly Aney, a recent graduate of the agriculture program at \u003ca href=\"http://www.cobleskill.edu/home.asp\">SUNY Cobleskill\u003c/a> in Upstate New York, has dreams of building a small farm that grows fish and lettuce in concert with one another. She says she sees the practice, known as aquaponics, as a cheap, clean, and compact alternative to the inefficiencies she observed on the dairy farm on which she grew up.\u003c/p>\n\u003cp>In southern Oregon, Michael Hasey extends the growing season of his 40-acre organic farm with an aquaponics system that produces greens and tilapia throughout the winter. It’s a way to squeak out an extra margin, rest his fields, and, he believes, improve both his own soil and the environment at large.\u003c/p>\n\u003cp>And, in New Orleans, Marianne Cufone uses her in-ground aquaponics system—in which ponds full of fish provide nutrients for the trays of herbs, cucumbers, and melons floating above them, and vice versa—partly as an educational tool. She wants more people to know about the myriad benefits she’s reaped while farming this way: about the hyper-local crops, the reliable fresh food in flood-prone regions, and the minimal waste inherent in the system.\u003c/p>\n\u003cfigure id=\"attachment_120330\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg\" alt=\"Diagram courtesy of Aquaponics Phillipines.\" width=\"768\" height=\"668\" class=\"size-full wp-image-120330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-375x326.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-520x452.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Diagram courtesy of \u003ca href=\"http://aquaponicsphilippines.com/\">Aquaponics Phillipines.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike modern hydroponic farms, which can feed plants regular quantities of synthetic fertilizers, aquaponics harks back to early growing methods developed in Asia and South America that blend aquaculture (or fish farming) with agriculture. The practice functions in an ecosystem in which the fish eat things like duckweed and, when they’re housed outside, insects; their waste feeds the plants; and the plants filter the water for the fish. Any remaining waste is composted and, as in the case of Hasey’s farm, added back to the soil in which he grows his row crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cufone also has a larger goal. What began as a community-based mission has expanded into a national effort as she seeks to drum up awareness about aquaponic farming in her role as executive director of the \u003ca href=\"http://www.recirculatingfarms.org/\">Recirculating Farms Coalition\u003c/a> (RFC), and to mobilize other farmers using the technology to become more vocal about its virtues and its future.\u003c/p>\n\u003cp>First, though, she has to find them.\u003c/p>\n\u003cfigure id=\"attachment_120331\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg\" alt=\"Marianne Cufone.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-120331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Marianne Cufone. \u003ccite>(Dulce Fernandes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Even though [aquaponic farmers] have been operating in the U.S. for more than 30 years, we don’t have a good count,” Cufone says. That applies both to commercial operations such as Hasey’s that sell to regional supermarkets and also to backyard, or “recreational,” farms like the one Aney would like to set up. The latter are especially difficult to track. RFC wants to see aquaculture acknowledged as a positive addition to American agriculture and thereby boost its lobbying power. Haney, an RFC member, calls aquaponics, “the answer” to generating year-round income for farmers constrained by the seasons.\u003c/p>\n\u003cp>Cufone is currently working on a map of the larger outfits, and reaching out to organizations that keep track of the smaller ones. So far, estimates put the number of commercial aquafarms operating nationally at between 40 and 100, although Cufone says it’s likely higher if one includes backyard operations.\u003c/p>\n\u003cp>Cufone’s work comes at a critical juncture for American aquaculture. For over a decade, the USDA Organic label, through some third-party licensing organizations like Oregon Tilth, has been conferred upon compliant aquaponic and hydroponic farms. Recently, traditional “dirt first” organic farmers have been pushing the USDA’s National Organic Standards Board (NOSB) to make aquaponics and hydroponics ineligible for the Organic label.\u003c/p>\n\u003cp>Some opposed to the change, \u003ca href=\"http://civileats.com/2015/04/13/why-you-cant-have-organic-food-without-soil/\">such as Maine farmer and author Eliot Coleman\u003c/a>, say that food that isn’t grown in “biologically active, fertile soil” doesn’t deserve to use the moniker for which generations of farmers have built up a market.\u003c/p>\n\u003cp>One of the biggest targets of some dirt-first lobbyists is scaled-up operations that raise hydroponic produce in places like Mexico. They say these vast international operations siphon off revenue from American farmers as they drive down the price of organics. Aquaponic farmers, who claim to use best organic practices and challenge the assertion that their farms do not give back directly to the soil, may be caught in the crossfire of a bigger, thornier debate.\u003c/p>\n\u003cp>“Aquaponic farmers employ microbiology in their systems, in the same way dirt farmers do, and the waste [from it] builds beautiful topsoil,” says Hasey. In the process, “We grow copious amounts of food without taxing the land. It’s incredibly sustainable.” Sustainability is also Cufone’s virtue of choice when discussing aquaponics—both for lowering water and energy usage in produce growing as well as for raising fish. Cufone began her career in fisheries management and has seen aquaponics develop to the point where she thinks it now provides a viable, clean way for fishermen to grow some of the protein they can no longer catch in \u003ca href=\"https://www.ecowatch.com/one-third-of-commercial-fish-stocks-fished-at-unsustainable-levels-1910593830.html\">depleted oceans\u003c/a>.\u003c/p>\n\u003cp>Stacy Tollefson is a professor of agricultural and biosystems engineering at the University of Arizona. Along with Cufone, she was part of the most recent task force advising NOSB on the organic certification of aquaponic and hydroponic farms. The way she sees it, what organics-seeking consumers want most of all is pesticide-free produce.\u003c/p>\n\u003cp>And water-based systems “open the doors to more people getting access to that,” she says. “The traditional agriculture approach says organics have to be grown in soil—but that was when there was no other way to do it. There are still old-school philosophical folks who say, ‘You’re not saving the soil!’ But I think we are doing a lot to \u003cem>not\u003c/em> damage the earth.” (The dirt first response to this: That still doesn’t mean it fits the historical definition of \u003cem>organic\u003c/em>; they’re contemplating changing their own labeling if hydroponic and aquaponic farmers continue to be able to earn “organic” status.)\u003c/p>\n\u003cp>Cufone agrees with Tollefson, and also cites what she sees as another overlooked benefit to aquaponics. “The U.S. Department of Agriculture is always talking about attracting new people to farming. Well, this is one part of the industry that’s growing,” she says. She hopes RFC will play a pivotal role in bringing aquaponics further into the mainstream. “When I first learned about recirculating systems, I brought a bunch of people together in a room and had a conversation about the viability of the industry. At the end of two days I asked, ‘If you had $1 million, what would you do?’ And every one of them said, ‘Start an organization that would advertise our industry, and help change policy about it.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the six years since RFC was founded, Hasey has come to rely on it to represent him and his needs. “As a farmer, I spend all day with my head in the plants. I just don’t have time to go out and campaign and get involved in issues,” he says. Both he and Cufone hope the organization will provide their segment of the farm industry with the necessary traction to grow, and thrive.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Growers that add fish to their vegetable mix say they're combining the benefits of an ecosystem with the resource-efficiency of an water-based operation.\u003c/em>\u003c/p>\n\u003cp>Kimberly Aney, a recent graduate of the agriculture program at \u003ca href=\"http://www.cobleskill.edu/home.asp\">SUNY Cobleskill\u003c/a> in Upstate New York, has dreams of building a small farm that grows fish and lettuce in concert with one another. She says she sees the practice, known as aquaponics, as a cheap, clean, and compact alternative to the inefficiencies she observed on the dairy farm on which she grew up.\u003c/p>\n\u003cp>In southern Oregon, Michael Hasey extends the growing season of his 40-acre organic farm with an aquaponics system that produces greens and tilapia throughout the winter. It’s a way to squeak out an extra margin, rest his fields, and, he believes, improve both his own soil and the environment at large.\u003c/p>\n\u003cp>And, in New Orleans, Marianne Cufone uses her in-ground aquaponics system—in which ponds full of fish provide nutrients for the trays of herbs, cucumbers, and melons floating above them, and vice versa—partly as an educational tool. She wants more people to know about the myriad benefits she’s reaped while farming this way: about the hyper-local crops, the reliable fresh food in flood-prone regions, and the minimal waste inherent in the system.\u003c/p>\n\u003cfigure id=\"attachment_120330\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg\" alt=\"Diagram courtesy of Aquaponics Phillipines.\" width=\"768\" height=\"668\" class=\"size-full wp-image-120330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-375x326.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170830-aquaponics-figure-768x668-520x452.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Diagram courtesy of \u003ca href=\"http://aquaponicsphilippines.com/\">Aquaponics Phillipines.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike modern hydroponic farms, which can feed plants regular quantities of synthetic fertilizers, aquaponics harks back to early growing methods developed in Asia and South America that blend aquaculture (or fish farming) with agriculture. The practice functions in an ecosystem in which the fish eat things like duckweed and, when they’re housed outside, insects; their waste feeds the plants; and the plants filter the water for the fish. Any remaining waste is composted and, as in the case of Hasey’s farm, added back to the soil in which he grows his row crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cufone also has a larger goal. What began as a community-based mission has expanded into a national effort as she seeks to drum up awareness about aquaponic farming in her role as executive director of the \u003ca href=\"http://www.recirculatingfarms.org/\">Recirculating Farms Coalition\u003c/a> (RFC), and to mobilize other farmers using the technology to become more vocal about its virtues and its future.\u003c/p>\n\u003cp>First, though, she has to find them.\u003c/p>\n\u003cfigure id=\"attachment_120331\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg\" alt=\"Marianne Cufone.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-120331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/180828-aquaponic-farming-cufone-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Marianne Cufone. \u003ccite>(Dulce Fernandes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Even though [aquaponic farmers] have been operating in the U.S. for more than 30 years, we don’t have a good count,” Cufone says. That applies both to commercial operations such as Hasey’s that sell to regional supermarkets and also to backyard, or “recreational,” farms like the one Aney would like to set up. The latter are especially difficult to track. RFC wants to see aquaculture acknowledged as a positive addition to American agriculture and thereby boost its lobbying power. Haney, an RFC member, calls aquaponics, “the answer” to generating year-round income for farmers constrained by the seasons.\u003c/p>\n\u003cp>Cufone is currently working on a map of the larger outfits, and reaching out to organizations that keep track of the smaller ones. So far, estimates put the number of commercial aquafarms operating nationally at between 40 and 100, although Cufone says it’s likely higher if one includes backyard operations.\u003c/p>\n\u003cp>Cufone’s work comes at a critical juncture for American aquaculture. For over a decade, the USDA Organic label, through some third-party licensing organizations like Oregon Tilth, has been conferred upon compliant aquaponic and hydroponic farms. Recently, traditional “dirt first” organic farmers have been pushing the USDA’s National Organic Standards Board (NOSB) to make aquaponics and hydroponics ineligible for the Organic label.\u003c/p>\n\u003cp>Some opposed to the change, \u003ca href=\"http://civileats.com/2015/04/13/why-you-cant-have-organic-food-without-soil/\">such as Maine farmer and author Eliot Coleman\u003c/a>, say that food that isn’t grown in “biologically active, fertile soil” doesn’t deserve to use the moniker for which generations of farmers have built up a market.\u003c/p>\n\u003cp>One of the biggest targets of some dirt-first lobbyists is scaled-up operations that raise hydroponic produce in places like Mexico. They say these vast international operations siphon off revenue from American farmers as they drive down the price of organics. Aquaponic farmers, who claim to use best organic practices and challenge the assertion that their farms do not give back directly to the soil, may be caught in the crossfire of a bigger, thornier debate.\u003c/p>\n\u003cp>“Aquaponic farmers employ microbiology in their systems, in the same way dirt farmers do, and the waste [from it] builds beautiful topsoil,” says Hasey. In the process, “We grow copious amounts of food without taxing the land. It’s incredibly sustainable.” Sustainability is also Cufone’s virtue of choice when discussing aquaponics—both for lowering water and energy usage in produce growing as well as for raising fish. Cufone began her career in fisheries management and has seen aquaponics develop to the point where she thinks it now provides a viable, clean way for fishermen to grow some of the protein they can no longer catch in \u003ca href=\"https://www.ecowatch.com/one-third-of-commercial-fish-stocks-fished-at-unsustainable-levels-1910593830.html\">depleted oceans\u003c/a>.\u003c/p>\n\u003cp>Stacy Tollefson is a professor of agricultural and biosystems engineering at the University of Arizona. Along with Cufone, she was part of the most recent task force advising NOSB on the organic certification of aquaponic and hydroponic farms. The way she sees it, what organics-seeking consumers want most of all is pesticide-free produce.\u003c/p>\n\u003cp>And water-based systems “open the doors to more people getting access to that,” she says. “The traditional agriculture approach says organics have to be grown in soil—but that was when there was no other way to do it. There are still old-school philosophical folks who say, ‘You’re not saving the soil!’ But I think we are doing a lot to \u003cem>not\u003c/em> damage the earth.” (The dirt first response to this: That still doesn’t mean it fits the historical definition of \u003cem>organic\u003c/em>; they’re contemplating changing their own labeling if hydroponic and aquaponic farmers continue to be able to earn “organic” status.)\u003c/p>\n\u003cp>Cufone agrees with Tollefson, and also cites what she sees as another overlooked benefit to aquaponics. “The U.S. Department of Agriculture is always talking about attracting new people to farming. Well, this is one part of the industry that’s growing,” she says. She hopes RFC will play a pivotal role in bringing aquaponics further into the mainstream. “When I first learned about recirculating systems, I brought a bunch of people together in a room and had a conversation about the viability of the industry. At the end of two days I asked, ‘If you had $1 million, what would you do?’ And every one of them said, ‘Start an organization that would advertise our industry, and help change policy about it.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the six years since RFC was founded, Hasey has come to rely on it to represent him and his needs. “As a farmer, I spend all day with my head in the plants. I just don’t have time to go out and campaign and get involved in issues,” he says. Both he and Cufone hope the organization will provide their segment of the farm industry with the necessary traction to grow, and thrive.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\u003c/p>\n\n",
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"nprByline": " \u003ca href=\"http://civileats.com/author/lschwabe/\">Liesl Schwabe,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change",
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"content": "\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So",
"title": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So",
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"content": "\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People have so many questions because nobody’s heard about it,” he said.\u003c/p>\n\n",
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"excerpt": "Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could \"veganic\" farming be the next trend? The couple behind \"Lazy Millennial Farms\" hope so. ",
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"description": "Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could "veganic" farming be the next trend? The couple behind "Lazy Millennial Farms" hope so. ",
"title": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So | KQED",
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"headline": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can San Jose Revitalize Local Food and Farms in Silicon Valley?",
"title": "Can San Jose Revitalize Local Food and Farms in Silicon Valley?",
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"content": "\u003cp>\u003cem>Amidst scarce housing and vanishing farmland, a new report charts a course for better co-existence for tech and ag by 2040.\u003c/em>\u003c/p>\n\u003cp>San Jose, California is a sprawling city of contradictions. Once a bedroom suburb for San Francisco commuters, in recent years it has exploded to a city of more than a million people. Now San Jose serves as a home to both wealthy tech workers and working-class families sardined into whatever apartments they can find and afford. Its climate was perfect for apricot, cherry, and plum orchards and the canning factories that employed thousands of residents in the first half of the 20th Century, but those have long since been replaced with tech campuses.\u003c/p>\n\u003cp>With the idea that building up a local food system in San Jose would improve the city’s economy, community healthy, livability, and environment, the nonprofit Sustainable Agriculture Education (SAGE) recently hosted a kickoff event for \u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">a report\u003c/a> that details the state of the San Jose food system and offer solutions to create a thriving local food system.\u003c/p>\n\u003cp>The Food Works report analyzes how food production, processing, distribution, and restaurants fit into San Jose’s vision of itself for 2040 and the economic impact of food businesses on the city economy. It offers a blueprint for San Jose’s food entrepreneurs, farmers, and eaters, recommending 31 action items‚ including assessing food businesses’ labor needs, studying the feasibility of a wholesale food market, planning for food retail in “urban village” housing developments, and establishing a Food Policy Council.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg\" alt=\"Food Works\" width=\"700\" height=\"906\" class=\"aligncenter size-full wp-image-119323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-375x485.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-520x673.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists at the kickoff event described how the city is working to make food an important part of its plans for the future, even though historically San Jose has not been a food destination like San Francisco.\u003c/p>\n\u003cp>Sibella Kraus, SAGE’s executive director and the founder of the San Francisco Ferry Plaza Farmers Market, noted that her work in San Jose has recently been met with the response: “Is there anything there?”\u003c/p>\n\u003cp>One reason for that reputation could be that food has not yet been a major force in city planning. “It’s not typically on the list of what you think of as the sectors driving the Silicon Valley area,” said Kim Walesh, a deputy city manager and San Jose’s director of economic development.\u003c/p>\n\u003cp>However, plans for a new food hub at\u003ca href=\"http://veggielution.org/\">Veggielution\u003c/a>, an urban farm on the east side, and the passage last year of \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=5320\">Urban Agriculture Incentive Zones\u003c/a>, which give tax breaks to property owners who allow community gardening on their land, could indicate a shift in San Jose’s approach.\u003c/p>\n\u003cp>\u003cstrong>Can Food Systems Withstand Development Pressures?\u003c/strong>\u003c/p>\n\u003cp>In the ultra-hot Silicon Valley real estate market, fights over land use have been ugly. County Supervisor Ken Yeager described the industrial “assault” on farmland in the north Coyote Valley in far southern San Jose. The area, zoned for industrial use despite its potential for food production, is a target for tech data centers and warehouses, which would require paving over prime farmland. The SAGE Food Works report recommends that city leaders “re-evaluate” that zoning to create a permanent “urban-edge food belt” to make better use of the excellent soil and climate in that area, which is also home to 45 percent of the water supply for Silicon Valley.\u003c/p>\n\u003cp>Protecting Coyote Valley farmland against industrial growth could also protect against some of the effects of climate change, reducing the downstream flood risk and disasters like \u003ca href=\"http://www.sanjoseinside.com/2017/03/01/floodgate-new-details-on-how-the-water-district-city-officials-failed-the-residents-of-san-jose/\">the February flood\u003c/a> that forced the evacuation of 14,000 San Jose residents. “Food systems may be the connective tissue to save this last-chance landscape,” said Andrea Mackenzie, general manager of the \u003ca href=\"http://www.openspaceauthority.org/\">Santa Clara Valley Open Space Authority\u003c/a>.\u003c/p>\n\u003cp>Silicon Valley’s difficulty in preserving its foodshed “is what separates us from Santa Cruz,” said Yeager. In that hippie-filled, oceanfront neighboring city, restaurant menus are full of the names of farms from nearby Watsonville and the Santa Cruz mountains.\u003c/p>\n\u003cp>But farmland closer to San Jose, once bountiful, is now a target for industrial growth from the tech industry. The Open Space Authority recently proposed \u003ca href=\"http://www.mercurynews.com/2017/06/15/new-80-million-plan-to-preserve-san-joses-coyote-valley/\">raising $80 million to protect\u003c/a> the north Coyote Valley from development, showing how seriously they plan to fight tech companies that want to build in the food-growing belt.\u003c/p>\n\u003cp>Silicon Valley chefs often struggle to find local fruits and vegetables for several reasons. They are a little further removed from small and organic farm hot spots like Marin and the Capay Valley northwest of Sacramento. Even the nearby farm communities of the South Coast, just over the mountains to the west of San Jose, suffer from \u003ca href=\"https://www.theatlantic.com/business/archive/2017/06/silicon-valley-pescadero/531423/\">a lack of basic infrastructure\u003c/a> even as the cost of living climbs higher from the encroaching tech industry.\u003c/p>\n\u003cp>What’s more, the culture in San Jose has also been a little slower to prioritize farm-to-table sourcing than the rest of the Bay Area. Chef Jessica Carreira of Adega—the first \u003ca href=\"http://www.mercurynews.com/2016/10/25/michelin-adega-earns-star-for-portuguese-cuisine-san-jose/\">Michelin-starred restaurant\u003c/a> in San Jose—said that her top priority, apart from keeping her employees and customers happy, is “more diversity of products.”\u003c/p>\n\u003cp>Finding that diversity might continue to be difficult as the city struggles to build demand and supply at the same time. Last year, the fledgling farmers’ market that opened up 30 blocks south of Adega shut down because efforts to build it up weren’t “translating into sustainable business opportunities for farmers,” according to an email from \u003ca href=\"http://www.pcfma.org/\">the Pacific Coast Farmers Market Association\u003c/a>. The nearest farmers’ market to the now-closed East Santa Clara Street Farmers’ Market is Le Marché at Santana Row, an upscale outdoor mall on the west side of town, which is operated by \u003ca href=\"http://www.cafarmersmkts.com/santanarow-farmers-market\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.cafarmersmkts.com/santanarow-farmers-market&source=gmail&ust=1500495954598000&usg=AFQjCNGsq26sM-YmWLRVJVj_YgBabdP5sA\">the California Farmers’ Markets Association\u003c/a>, and is ostensibly aimed at higher-end shoppers.\u003c/p>\n\u003cp>The South Bay is about to lose another pillar of urban farming: Sunnyvale-based Full Circle Farm recently announced that \u003ca href=\"http://www.mercurynews.com/2017/05/05/full-circle-farm-to-cease-operation-in-august/\">it will shut down\u003c/a> at the end of July after a decade, due in part to problems supporting its labor force. “We couldn’t have interns live on the farm; we had to pay Silicon Valley rent,” garden manager Dan Hafeman told \u003cem>The Mercury News\u003c/em> in May.\u003c/p>\n\u003cp>\u003cstrong>High Cost of Living Also Hurts Food Workers\u003c/strong>\u003c/p>\n\u003cp>Until last month, San Jose, which outranked San Francisco and Oakland as the country’s \u003ca href=\"http://www.mercurynews.com/2017/04/13/sjm-shortage-0414/\">most competitive housing market\u003c/a> in April, was the only Bay Area city in which landlords could evict tenants without a reason. “People have to make dreadful choices to live here,” said Jacky Morales-Ferrand, housing director for the city of San Jose. “How could we do more in this area to help people survive?”\u003c/p>\n\u003cp>Skyrocketing rent has affected the food industry all over the Bay Area; as is the case in \u003ca href=\"http://ediblesanfrancisco.ediblecommunities.com/wanted-san-francisco-cooks\">San Francisco\u003c/a>, the people who make food in San Jose can’t afford to live there. In 2016, \u003cem>The New York Times\u003c/em> found that \u003ca href=\"https://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html?_r=1\">tech boom housing prices\u003c/a> had driven away the area’s supply of restaurant workers, and multiple panelists at the Food Works event cited labor as a barrier to their businesses’ success.\u003c/p>\n\u003cp>Dan Bassian from San Jose-based meat wholesalers \u003ca href=\"http://bassianfarms.com/\">Bassian Farms\u003c/a> told attendees that what keeps him up at night is “finding enough good, able-bodied employees.” He added that some Bassian Farms workers commute two hours each way from cheaper housing in the Central Valley.\u003c/p>\n\u003cp>The Food Works report cited 40,000 jobs that create $2.8 billion for San Jose each year, but those jobs pay low wages. A line cook could expect to make $31,000 a year in 2013, according to the report, while bakers averaged $26,600, and even head chefs—at the top of the ladder—were paid only $45,000 on average. And since most San Jose families earning less than $50,000 a year \u003ca href=\"http://www.sanjoseinside.com/2017/04/17/san-jose-to-hold-historic-vote-on-tenant-protections-evictions/\">spend more than half their income\u003c/a> on rent, food service workers are likely to feel the burden.\u003c/p>\n\u003cp>But food entrepreneurship could be a way to bolster food access; a weekend food cart, for example, could help a low-income family pay the rent. \u003ca href=\"http://veggielution.org/eastside-grange/\">Veggielution’s Eastside Grange,\u003c/a> envisioned as a place for community building, technical assistance, and workshops for small food businesses, aims to support that type of income patching and build on many East Side residents’ “extremely deep connection to agriculture and culinary traditions,” said Cayce Hill, executive director at Veggielution.\u003c/p>\n\u003cp>The city is also piloting a sped-up permitting program for new restaurants, which aims to decrease the lag time between renting restaurant space and opening to the public. The streamlined process, similar to the city’s 15-year-old expedited program for tech companies, would mean that restaurants could get all their permits in one 90-minute meeting.\u003c/p>\n\u003cp>Keeping food businesses open will likely still be a challenge in San Jose. “I’ve watched over the last 15 years, family businesses get bought up or leave the area,” said Lee Bassian, president of Bassian Farms, who wants to keep the family’s farm in San Jose, where it’s been since the 1960s. But, he adds, “the math is getting harder.”\u003c/p>\n\u003cp>With San Jose’s population expected to rise 50 percent in the next 25 years, to 1.5 million, the SAGE report encourages the city to incorporate food into its vision for 2040. “We have a moment in time now and the leadership to look at this differently,” said the Open Space Authority’s Mackenzie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now there’s a roadmap for city leaders to do just that.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://civileats.com/author/tori-truscheit/\">Tori Truscheit,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Amidst scarce housing and vanishing farmland, a new report charts a course for better co-existence for tech and ag by 2040.\u003c/em>\u003c/p>\n\u003cp>San Jose, California is a sprawling city of contradictions. Once a bedroom suburb for San Francisco commuters, in recent years it has exploded to a city of more than a million people. Now San Jose serves as a home to both wealthy tech workers and working-class families sardined into whatever apartments they can find and afford. Its climate was perfect for apricot, cherry, and plum orchards and the canning factories that employed thousands of residents in the first half of the 20th Century, but those have long since been replaced with tech campuses.\u003c/p>\n\u003cp>With the idea that building up a local food system in San Jose would improve the city’s economy, community healthy, livability, and environment, the nonprofit Sustainable Agriculture Education (SAGE) recently hosted a kickoff event for \u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">a report\u003c/a> that details the state of the San Jose food system and offer solutions to create a thriving local food system.\u003c/p>\n\u003cp>The Food Works report analyzes how food production, processing, distribution, and restaurants fit into San Jose’s vision of itself for 2040 and the economic impact of food businesses on the city economy. It offers a blueprint for San Jose’s food entrepreneurs, farmers, and eaters, recommending 31 action items‚ including assessing food businesses’ labor needs, studying the feasibility of a wholesale food market, planning for food retail in “urban village” housing developments, and establishing a Food Policy Council.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg\" alt=\"Food Works\" width=\"700\" height=\"906\" class=\"aligncenter size-full wp-image-119323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-375x485.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-520x673.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Panelists at the kickoff event described how the city is working to make food an important part of its plans for the future, even though historically San Jose has not been a food destination like San Francisco.\u003c/p>\n\u003cp>Sibella Kraus, SAGE’s executive director and the founder of the San Francisco Ferry Plaza Farmers Market, noted that her work in San Jose has recently been met with the response: “Is there anything there?”\u003c/p>\n\u003cp>One reason for that reputation could be that food has not yet been a major force in city planning. “It’s not typically on the list of what you think of as the sectors driving the Silicon Valley area,” said Kim Walesh, a deputy city manager and San Jose’s director of economic development.\u003c/p>\n\u003cp>However, plans for a new food hub at\u003ca href=\"http://veggielution.org/\">Veggielution\u003c/a>, an urban farm on the east side, and the passage last year of \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=5320\">Urban Agriculture Incentive Zones\u003c/a>, which give tax breaks to property owners who allow community gardening on their land, could indicate a shift in San Jose’s approach.\u003c/p>\n\u003cp>\u003cstrong>Can Food Systems Withstand Development Pressures?\u003c/strong>\u003c/p>\n\u003cp>In the ultra-hot Silicon Valley real estate market, fights over land use have been ugly. County Supervisor Ken Yeager described the industrial “assault” on farmland in the north Coyote Valley in far southern San Jose. The area, zoned for industrial use despite its potential for food production, is a target for tech data centers and warehouses, which would require paving over prime farmland. The SAGE Food Works report recommends that city leaders “re-evaluate” that zoning to create a permanent “urban-edge food belt” to make better use of the excellent soil and climate in that area, which is also home to 45 percent of the water supply for Silicon Valley.\u003c/p>\n\u003cp>Protecting Coyote Valley farmland against industrial growth could also protect against some of the effects of climate change, reducing the downstream flood risk and disasters like \u003ca href=\"http://www.sanjoseinside.com/2017/03/01/floodgate-new-details-on-how-the-water-district-city-officials-failed-the-residents-of-san-jose/\">the February flood\u003c/a> that forced the evacuation of 14,000 San Jose residents. “Food systems may be the connective tissue to save this last-chance landscape,” said Andrea Mackenzie, general manager of the \u003ca href=\"http://www.openspaceauthority.org/\">Santa Clara Valley Open Space Authority\u003c/a>.\u003c/p>\n\u003cp>Silicon Valley’s difficulty in preserving its foodshed “is what separates us from Santa Cruz,” said Yeager. In that hippie-filled, oceanfront neighboring city, restaurant menus are full of the names of farms from nearby Watsonville and the Santa Cruz mountains.\u003c/p>\n\u003cp>But farmland closer to San Jose, once bountiful, is now a target for industrial growth from the tech industry. The Open Space Authority recently proposed \u003ca href=\"http://www.mercurynews.com/2017/06/15/new-80-million-plan-to-preserve-san-joses-coyote-valley/\">raising $80 million to protect\u003c/a> the north Coyote Valley from development, showing how seriously they plan to fight tech companies that want to build in the food-growing belt.\u003c/p>\n\u003cp>Silicon Valley chefs often struggle to find local fruits and vegetables for several reasons. They are a little further removed from small and organic farm hot spots like Marin and the Capay Valley northwest of Sacramento. Even the nearby farm communities of the South Coast, just over the mountains to the west of San Jose, suffer from \u003ca href=\"https://www.theatlantic.com/business/archive/2017/06/silicon-valley-pescadero/531423/\">a lack of basic infrastructure\u003c/a> even as the cost of living climbs higher from the encroaching tech industry.\u003c/p>\n\u003cp>What’s more, the culture in San Jose has also been a little slower to prioritize farm-to-table sourcing than the rest of the Bay Area. Chef Jessica Carreira of Adega—the first \u003ca href=\"http://www.mercurynews.com/2016/10/25/michelin-adega-earns-star-for-portuguese-cuisine-san-jose/\">Michelin-starred restaurant\u003c/a> in San Jose—said that her top priority, apart from keeping her employees and customers happy, is “more diversity of products.”\u003c/p>\n\u003cp>Finding that diversity might continue to be difficult as the city struggles to build demand and supply at the same time. Last year, the fledgling farmers’ market that opened up 30 blocks south of Adega shut down because efforts to build it up weren’t “translating into sustainable business opportunities for farmers,” according to an email from \u003ca href=\"http://www.pcfma.org/\">the Pacific Coast Farmers Market Association\u003c/a>. The nearest farmers’ market to the now-closed East Santa Clara Street Farmers’ Market is Le Marché at Santana Row, an upscale outdoor mall on the west side of town, which is operated by \u003ca href=\"http://www.cafarmersmkts.com/santanarow-farmers-market\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.cafarmersmkts.com/santanarow-farmers-market&source=gmail&ust=1500495954598000&usg=AFQjCNGsq26sM-YmWLRVJVj_YgBabdP5sA\">the California Farmers’ Markets Association\u003c/a>, and is ostensibly aimed at higher-end shoppers.\u003c/p>\n\u003cp>The South Bay is about to lose another pillar of urban farming: Sunnyvale-based Full Circle Farm recently announced that \u003ca href=\"http://www.mercurynews.com/2017/05/05/full-circle-farm-to-cease-operation-in-august/\">it will shut down\u003c/a> at the end of July after a decade, due in part to problems supporting its labor force. “We couldn’t have interns live on the farm; we had to pay Silicon Valley rent,” garden manager Dan Hafeman told \u003cem>The Mercury News\u003c/em> in May.\u003c/p>\n\u003cp>\u003cstrong>High Cost of Living Also Hurts Food Workers\u003c/strong>\u003c/p>\n\u003cp>Until last month, San Jose, which outranked San Francisco and Oakland as the country’s \u003ca href=\"http://www.mercurynews.com/2017/04/13/sjm-shortage-0414/\">most competitive housing market\u003c/a> in April, was the only Bay Area city in which landlords could evict tenants without a reason. “People have to make dreadful choices to live here,” said Jacky Morales-Ferrand, housing director for the city of San Jose. “How could we do more in this area to help people survive?”\u003c/p>\n\u003cp>Skyrocketing rent has affected the food industry all over the Bay Area; as is the case in \u003ca href=\"http://ediblesanfrancisco.ediblecommunities.com/wanted-san-francisco-cooks\">San Francisco\u003c/a>, the people who make food in San Jose can’t afford to live there. In 2016, \u003cem>The New York Times\u003c/em> found that \u003ca href=\"https://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html?_r=1\">tech boom housing prices\u003c/a> had driven away the area’s supply of restaurant workers, and multiple panelists at the Food Works event cited labor as a barrier to their businesses’ success.\u003c/p>\n\u003cp>Dan Bassian from San Jose-based meat wholesalers \u003ca href=\"http://bassianfarms.com/\">Bassian Farms\u003c/a> told attendees that what keeps him up at night is “finding enough good, able-bodied employees.” He added that some Bassian Farms workers commute two hours each way from cheaper housing in the Central Valley.\u003c/p>\n\u003cp>The Food Works report cited 40,000 jobs that create $2.8 billion for San Jose each year, but those jobs pay low wages. A line cook could expect to make $31,000 a year in 2013, according to the report, while bakers averaged $26,600, and even head chefs—at the top of the ladder—were paid only $45,000 on average. And since most San Jose families earning less than $50,000 a year \u003ca href=\"http://www.sanjoseinside.com/2017/04/17/san-jose-to-hold-historic-vote-on-tenant-protections-evictions/\">spend more than half their income\u003c/a> on rent, food service workers are likely to feel the burden.\u003c/p>\n\u003cp>But food entrepreneurship could be a way to bolster food access; a weekend food cart, for example, could help a low-income family pay the rent. \u003ca href=\"http://veggielution.org/eastside-grange/\">Veggielution’s Eastside Grange,\u003c/a> envisioned as a place for community building, technical assistance, and workshops for small food businesses, aims to support that type of income patching and build on many East Side residents’ “extremely deep connection to agriculture and culinary traditions,” said Cayce Hill, executive director at Veggielution.\u003c/p>\n\u003cp>The city is also piloting a sped-up permitting program for new restaurants, which aims to decrease the lag time between renting restaurant space and opening to the public. The streamlined process, similar to the city’s 15-year-old expedited program for tech companies, would mean that restaurants could get all their permits in one 90-minute meeting.\u003c/p>\n\u003cp>Keeping food businesses open will likely still be a challenge in San Jose. “I’ve watched over the last 15 years, family businesses get bought up or leave the area,” said Lee Bassian, president of Bassian Farms, who wants to keep the family’s farm in San Jose, where it’s been since the 1960s. But, he adds, “the math is getting harder.”\u003c/p>\n\u003cp>With San Jose’s population expected to rise 50 percent in the next 25 years, to 1.5 million, the SAGE report encourages the city to incorporate food into its vision for 2040. “We have a moment in time now and the leadership to look at this differently,” said the Open Space Authority’s Mackenzie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now there’s a roadmap for city leaders to do just that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates",
"title": "What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \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": "Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nonprofit Helps California's Asian-American Farmers Grow Their Business",
"title": "Nonprofit Helps California's Asian-American Farmers Grow Their Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up, Youa Yang did not envision himself taking over his family's business. His parents were Hmong refugees from Laos who arrived in Fresno, Calif., in the late 1980s and settled down to become farmers. He went to college for economics and mathematics and found himself knee-deep in the finance industry immediately after graduating.\u003c/p>\n\u003cp>But, while doing volunteer work, Yang crossed paths with Kyle Tsukahira, a program manager at \u003ca href=\"http://apifm.org/\">Asian Pacific Islander Forward Movement\u003c/a> (API), a non-profit dedicated to bringing culturally relevant produce to the Asian enclaves of Los Angeles. It was API that helped Yang see that his family farm had a lot more potential to grow – and gave him the tools to do it, like counseling in marketing, how to obtain organic certifications and the latest farming policies.\u003c/p>\n\u003cp>Now, Yang, 29, helps his parents run Padao Farms, a 15-acre plot that specializes in traditional Asian greens.\u003c/p>\n\u003cp>Then Yang went from client to consultant. He's fluent in Hmong and he helps translate the organization's workshops for his fellow Hmong farmers in the Central Valley.\u003c/p>\n\u003cp>\"It made me think about what I really wanted to do in life and the blessings that I had,\" he says. \"What I realized is that my parents are farming in Fresno and that they could use my talents and abilities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yang's family farm grows a wide variety of produce catering specifically to an Asian palate. On a late spring day at the farm, one might find water spinach, with hollow stems that soak in the flavor of the garlic, and yam leaves, which are best gently sautéed with a dash of salt. There's bitter melon, which pairs well with black beans, and daikon roots, which are ideally pickled with a bit of white vinegar and sugar. The well-known bok choy is also available and is especially tasty when married to garlic, with a bit of salt and pepper.\u003c/p>\n\u003cp>In addition to farmers' markets across California, Yang's produce is distributed through \u003ca href=\"rootscsa.org\">Roots\u003c/a>, API's Los Angeles-based community-supported agriculture program, which he says has generated significant extra revenue for his farm and provided much-needed marketing assistance.\u003c/p>\n\u003cfigure id=\"attachment_119072\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg\" alt=\"A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"What is most difficult about farmers' market for farmers is not only the number [of] trips that it takes, but that they're not guaranteed to sell [their produce] or make the trip worth it,\" says API's Tsukahira.\u003c/p>\n\u003cp>Founded in 2013, API works directly with Asian farmers like Yang across California to provide local and healthy food to the Asian and Pacific Islander population in Los Angeles.\u003c/p>\n\u003cp>According to the 2010 census, the greater Los Angeles metropolitan area has the highest concentration of Asian-Americans in the United States. Over the years, grocery store chains have popped up to serve this population. For Chinese-Americans, that's 99 Ranch and 168 Market. Mitsuwa, Nijiya and Marukai markets, which are three separate market chains, cater to Japanese-Americans, and Galleria and Zion markets target Korean-Americans.\u003c/p>\n\u003cp>\"Not every Asian enclave has access to a grocery store that's selling culturally relevant produce,\" says Tsukahira, noting that L.A.'s Historic Filipinotown is considered a food desert.\u003c/p>\n\u003cp>\"There are more liquor stores and fast food restaurants than grocery stores, and many community members have to take public transit for about an hour to get to a supermarket,\" Paul Nguyen, a program coordinator at API, notes of the area.\u003c/p>\n\u003cp>And for the communities that do have access to a supermarket selling Asian greens, the issue is transparency and localism. While conventional Asian grocery stores are decent at labeling the countries from which they source, the exact suppliers are not divulged and the geographic range is international — anywhere from Mexico to China to Vietnam.\u003c/p>\n\u003cp>\"The thing is that we don't know where they're getting their produce from,\" Tsukahira says, adding, \"What we're trying to do is work with small, local farmers in California.\"\u003c/p>\n\u003cp>Over the years, API has worked with dozens of farms through its workshops. Additionally, it works directly with seven farms to distribute produce in the greater Los Angeles area. It's a small operation and the group also dedicates a lot of attention to fostering the Hmong farming community in Frenso County. According to a \u003ca href=\"http://www.ucanr.org/sites/Small_Farms_and_Specialty_Crop/files/88377.pdf\" target=\"_blank\">2007 survey\u003c/a>, there are roughly 1,500 small farms operated by southeast Asian farmers in Fresno County; about 900 of those are Hmong. They're part of a wave of immigrants who came to the United States in the 1980s and later because of persecution following the Vietnam War.\u003c/p>\n\u003cp>\"A lot of them are first-generation immigrants and they're not informed about the rules and regulations and how to get into the farmers' markets,\" Nguyen says. \"We work with them to help get their story out.\"\u003c/p>\n\u003cp>Workshop topics include irrigation, food safety, bookkeeping, marketing, and organic certification.\u003c/p>\n\u003cfigure id=\"attachment_119074\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg\" alt=\"Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The irrigation workshop, Yang noted, was one of the most helpful and generated the most interest from farmers.\u003c/p>\n\u003cp>\"They taught us the best time to water so you don't get charged as much. And it helped me schedule my water more effectively,\" Yang says. \"The other farmers were really interested because they could finally see why the bills were so high.\"\u003c/p>\n\u003cp>Aside from helping farmers with logistics, the ultimate goal for API is to create a food hub — a distribution network in Los Angeles that will provide traditional Asian produce to restaurants, schools, hospitals, community institutions and stores, so that small farmers won't have to make the cumbersome trip into the city on a weekly basis. Even as generations continue to become more Americanized, the produce is a way to maintain cultural relevancy and diversity.\u003c/p>\n\u003cp>API is also gearing up to start a farmer incubation program, in which the organization will purchase land, obtain all the proper certifications for organic labeling and then lease plots out to the farmers.\u003c/p>\n\u003cp>On the consumer end, API is offering subsidized vegetables and fruits for low-income families, and cooking and nutrition workshops at affordable housing units.\u003c/p>\n\u003cp>The focus, ultimately, is the Asian-American community, which makes up 14.7 percent of the metropolitan Los Angeles population. Leafy greens for sautéing, crisp daikon roots for pickling, and mustard greens for salting are an integral part of the population's cultural identity. Yang says his biggest concern isn't a lack of demand for Asian produce, but a lack of farmers to feed that demand.\u003c/p>\n\u003cp>\"We've gotten to a point where people are so disconnected [from] their food and their groceries. With that said, it's one of my favorite things to meet the mothers that show up for our produce,\" Yang says. \"They feed their families with recipes that they grew up with. And it's a huge benefit for them to have access to a price that they're used to.\" \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": "Traditional Asian greens like crisp daikon roots for pickling are an integral part of Asian-American cultural identity. A nonprofit is helping small farmers meet high demand in Asian enclaves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, Youa Yang did not envision himself taking over his family's business. His parents were Hmong refugees from Laos who arrived in Fresno, Calif., in the late 1980s and settled down to become farmers. He went to college for economics and mathematics and found himself knee-deep in the finance industry immediately after graduating.\u003c/p>\n\u003cp>But, while doing volunteer work, Yang crossed paths with Kyle Tsukahira, a program manager at \u003ca href=\"http://apifm.org/\">Asian Pacific Islander Forward Movement\u003c/a> (API), a non-profit dedicated to bringing culturally relevant produce to the Asian enclaves of Los Angeles. It was API that helped Yang see that his family farm had a lot more potential to grow – and gave him the tools to do it, like counseling in marketing, how to obtain organic certifications and the latest farming policies.\u003c/p>\n\u003cp>Now, Yang, 29, helps his parents run Padao Farms, a 15-acre plot that specializes in traditional Asian greens.\u003c/p>\n\u003cp>Then Yang went from client to consultant. He's fluent in Hmong and he helps translate the organization's workshops for his fellow Hmong farmers in the Central Valley.\u003c/p>\n\u003cp>\"It made me think about what I really wanted to do in life and the blessings that I had,\" he says. \"What I realized is that my parents are farming in Fresno and that they could use my talents and abilities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yang's family farm grows a wide variety of produce catering specifically to an Asian palate. On a late spring day at the farm, one might find water spinach, with hollow stems that soak in the flavor of the garlic, and yam leaves, which are best gently sautéed with a dash of salt. There's bitter melon, which pairs well with black beans, and daikon roots, which are ideally pickled with a bit of white vinegar and sugar. The well-known bok choy is also available and is especially tasty when married to garlic, with a bit of salt and pepper.\u003c/p>\n\u003cp>In addition to farmers' markets across California, Yang's produce is distributed through \u003ca href=\"rootscsa.org\">Roots\u003c/a>, API's Los Angeles-based community-supported agriculture program, which he says has generated significant extra revenue for his farm and provided much-needed marketing assistance.\u003c/p>\n\u003cfigure id=\"attachment_119072\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg\" alt=\"A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"What is most difficult about farmers' market for farmers is not only the number [of] trips that it takes, but that they're not guaranteed to sell [their produce] or make the trip worth it,\" says API's Tsukahira.\u003c/p>\n\u003cp>Founded in 2013, API works directly with Asian farmers like Yang across California to provide local and healthy food to the Asian and Pacific Islander population in Los Angeles.\u003c/p>\n\u003cp>According to the 2010 census, the greater Los Angeles metropolitan area has the highest concentration of Asian-Americans in the United States. Over the years, grocery store chains have popped up to serve this population. For Chinese-Americans, that's 99 Ranch and 168 Market. Mitsuwa, Nijiya and Marukai markets, which are three separate market chains, cater to Japanese-Americans, and Galleria and Zion markets target Korean-Americans.\u003c/p>\n\u003cp>\"Not every Asian enclave has access to a grocery store that's selling culturally relevant produce,\" says Tsukahira, noting that L.A.'s Historic Filipinotown is considered a food desert.\u003c/p>\n\u003cp>\"There are more liquor stores and fast food restaurants than grocery stores, and many community members have to take public transit for about an hour to get to a supermarket,\" Paul Nguyen, a program coordinator at API, notes of the area.\u003c/p>\n\u003cp>And for the communities that do have access to a supermarket selling Asian greens, the issue is transparency and localism. While conventional Asian grocery stores are decent at labeling the countries from which they source, the exact suppliers are not divulged and the geographic range is international — anywhere from Mexico to China to Vietnam.\u003c/p>\n\u003cp>\"The thing is that we don't know where they're getting their produce from,\" Tsukahira says, adding, \"What we're trying to do is work with small, local farmers in California.\"\u003c/p>\n\u003cp>Over the years, API has worked with dozens of farms through its workshops. Additionally, it works directly with seven farms to distribute produce in the greater Los Angeles area. It's a small operation and the group also dedicates a lot of attention to fostering the Hmong farming community in Frenso County. According to a \u003ca href=\"http://www.ucanr.org/sites/Small_Farms_and_Specialty_Crop/files/88377.pdf\" target=\"_blank\">2007 survey\u003c/a>, there are roughly 1,500 small farms operated by southeast Asian farmers in Fresno County; about 900 of those are Hmong. They're part of a wave of immigrants who came to the United States in the 1980s and later because of persecution following the Vietnam War.\u003c/p>\n\u003cp>\"A lot of them are first-generation immigrants and they're not informed about the rules and regulations and how to get into the farmers' markets,\" Nguyen says. \"We work with them to help get their story out.\"\u003c/p>\n\u003cp>Workshop topics include irrigation, food safety, bookkeeping, marketing, and organic certification.\u003c/p>\n\u003cfigure id=\"attachment_119074\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg\" alt=\"Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The irrigation workshop, Yang noted, was one of the most helpful and generated the most interest from farmers.\u003c/p>\n\u003cp>\"They taught us the best time to water so you don't get charged as much. And it helped me schedule my water more effectively,\" Yang says. \"The other farmers were really interested because they could finally see why the bills were so high.\"\u003c/p>\n\u003cp>Aside from helping farmers with logistics, the ultimate goal for API is to create a food hub — a distribution network in Los Angeles that will provide traditional Asian produce to restaurants, schools, hospitals, community institutions and stores, so that small farmers won't have to make the cumbersome trip into the city on a weekly basis. Even as generations continue to become more Americanized, the produce is a way to maintain cultural relevancy and diversity.\u003c/p>\n\u003cp>API is also gearing up to start a farmer incubation program, in which the organization will purchase land, obtain all the proper certifications for organic labeling and then lease plots out to the farmers.\u003c/p>\n\u003cp>On the consumer end, API is offering subsidized vegetables and fruits for low-income families, and cooking and nutrition workshops at affordable housing units.\u003c/p>\n\u003cp>The focus, ultimately, is the Asian-American community, which makes up 14.7 percent of the metropolitan Los Angeles population. Leafy greens for sautéing, crisp daikon roots for pickling, and mustard greens for salting are an integral part of the population's cultural identity. Yang says his biggest concern isn't a lack of demand for Asian produce, but a lack of farmers to feed that demand.\u003c/p>\n\u003cp>\"We've gotten to a point where people are so disconnected [from] their food and their groceries. With that said, it's one of my favorite things to meet the mothers that show up for our produce,\" Yang says. \"They feed their families with recipes that they grew up with. And it's a huge benefit for them to have access to a price that they're used to.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>From reducing waste to amending soil, fungi might be a farmer’s new best friend.\u003c/em>\u003c/p>\n\u003cp>It’s a lot easier to grow mushrooms today than it ever has been. For decades, most of the mushrooms we ate came from giant farms using lab-based cultivation practices that required expensive equipment and demanding degrees of precision. In recent years, however, small farmers and home growers have had access to more accessible and efficient practices—and they’re helping to spread those practices by \u003ca href=\"https://mycotopia.net/forum/180-fungi-all-edible-medicinal-and-other-fungi/\">sharing them online\u003c/a>.\u003c/p>\n\u003cp>But what most people don’t know is that mushrooms are more than a popular food. They can also be grown in ways that improve the overall health and efficiency of plant and animal systems. Here are six ways in which mushrooms are more than just a superfood.\u003c/p>\n\u003cp>\u003cstrong>1. Creating Food from Waste\u003c/strong>\u003c/p>\n\u003cp>Most farms produce tons of agricultural waste that is often burned or composted. But as nature’s great recyclers, fungi are able to break down nearly any carbon-based material, from woody trees to \u003ca href=\"https://link.springer.com/article/10.1186/s13568-014-0029-8\">industrial pollutants\u003c/a>. Multiple commercial mushroom species \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=GdVHViGBqogC&oi=fnd&pg=PA3&dq=mushroom+200+agricultural+wastes&ots=N4Ba6KILjz&sig=pg24G7R9HJCGvJm_z0MfTga6s3Y#v=onepage&q=mushroom%20200%20agricultural%20wastes&f=false\">have been shown to grow\u003c/a> on over 200 agricultural residues, including corncobs, bamboo shoots, potato leaves, soybean hulls, and peanut shells. Rather than placing all the value on the seed or fruit of a given crop, farmers could start to see that the other 80 to 90 percent of the plant as food for another crop entirely: edible and medicinal mushrooms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Filling the Downtime\u003c/strong>\u003c/p>\n\u003cp>Though mushrooms can be grown year-round, it’s especially ideal to grow them during the winter months when other local foods are only minimally available in most of the U.S. Not only is this a time when farmers are looking for a bump in revenue, it’s also perfect for growing mushrooms, as the cooler temperatures and higher humidity levels are ideal growing conditions. Their growing cycles take 1 to 3 months, depending on the species, allowing farmers to time their mushroom crops around their harvest season. Mushrooms can be also be grown indoors with minimum infrastructural investment during the summer months between planting and harvesting vegetable crops.\u003c/p>\n\u003cp>\u003cstrong>3. Provide Missing Nutrients\u003c/strong>\u003c/p>\n\u003cp>Cultivated varieties such as Shiitake and oyster mushrooms provide \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/10408398809527480\">many nutrients\u003c/a> that \u003ca href=\"http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-53.10.883?code=fopr-site\">other \u003c/a>vegetables are low in or lack entirely. Most mushrooms species are high in various B vitamins, while others contain an abundance of vitamin C. All mushrooms have \u003ca href=\"https://en.wikipedia.org/wiki/Ergosterol#As_a_vitamin_D2_precursor\">ergosterol\u003c/a>—a compound called a vitamin D precursor—in their cell walls. When fresh or dried mushrooms are placed in direct sunlight, this compound naturally converts to vitamin D, often to significant levels within just a few hours.\u003c/p>\n\u003cp>Mushrooms are also an excellent source of macronutrients like calcium, magnesium, sodium, potassium, and phosphorus, as well as the microelements copper, iron, selenium, manganese, and zinc. Unlike many health supplements, the minerals in mushrooms are often found in an ionic form that is easy for the body to assimilate. Mushrooms are also one of the few organic sources of germanium and selenium, elements that have been \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0140673600024909\">shown to\u003c/a> \u003ca href=\"http://cebp.aacrjournals.org/content/19/9/2407\">increase resistance\u003c/a> to diseases and combat harmful free radicals. When fresh, mushrooms contain around 3.5 to 4 percent protein and around 19 to 35 percent when dried. Many mushrooms contain all of the essential amino acids, with some species being among the highest natural sources of lysine.\u003c/p>\n\u003cp>Beyond their nutritional value, mushrooms are also highly regarded for their medicinal value. Cultivated mushrooms such as \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0215(19970317)70:6%3C699::AID-IJC12%3E3.0.CO;2-5/full\">Reishi\u003c/a> and \u003ca href=\"http://europepmc.org/abstract/med/1718146\">Turkey Tail\u003c/a> have also been found to stimulate and support immune function.\u003c/p>\n\u003cp>\u003cstrong>4. Improving Animal Feed\u003c/strong>\u003c/p>\n\u003cp>Once mushrooms have been harvested, the protein- and vitamin-rich fermented agricultural waste they grew on can be fed to ruminants and other farm animals. Many \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0044848611003759\">studies\u003c/a> have shown that \u003ca href=\"https://academic.oup.com/ps/article/89/2/303/1548160/Performance-and-antioxidant-status-of-broiler\">chickens\u003c/a>, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2095.2002.00215.x/full\">fish\u003c/a>, lambs, cattle, and other farm animals all benefit from eating mushrooms and their mycelium. Researchers found that these animals showed significant improvements in overall health, digestion, and disease resistance. When medicinal \u003cem>Cordyceps\u003c/em> mushrooms are fed to chickens, some of the medicinal compounds in the mushroom can also pass \u003ca href=\"https://wildsingaporenews.blogspot.com/2008/02/singapore-designer-eggs-with-cordyceps.html#.WVF5sBPyvq1\">into the animal’s eggs\u003c/a>, suggesting the future production of many novel medicinal mushroom-egg-based products.\u003c/p>\n\u003cp>\u003cstrong>5. Building Soil\u003c/strong>\u003c/p>\n\u003cp>Another use for cultivation leftovers is as a soil amendment. Some nurseries sell commercial \u003ca href=\"http://www.mushroomcompost.org/\">mushroom compost\u003c/a>, which is nothing more than the residues of the Portobello mushroom industry. The homemade version offers the same benefits, such as increased water holding capacity and nutrient availability. Most mushroom growers don’t use this “waste.” So even if you don’t grow mushrooms, you might be able to get some of these leftovers (known in the trade as “spent spawn”) for free.\u003c/p>\n\u003cp>\u003cstrong>6. Supporting Crops and Cutting Fertilizer\u003c/strong>\u003c/p>\n\u003cp>Lastly, mycorrhizal fungi can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0167880905004457\">significantly improve\u003c/a> the nutritional quality and overall health of crops. These important fungi connect with the roots of 90 to 95 percent of plants in the world, where they help acquire nutrients the plant roots cannot. This is most notable with phosphorus, which these fungi can make soluble (usable) from clays and rocks or through the digestion of organic matter. As a result, farmers can use significantly less fertilizer and produce the same quantity of food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are just a few examples of the many ways fungi can be integrated into modern and future food systems. We have already seen mushroom-growing play a role in creating high-quality foods, healthy soils, and new industries—what else will the mycocultural revolution bring?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>From reducing waste to amending soil, fungi might be a farmer’s new best friend.\u003c/em>\u003c/p>\n\u003cp>It’s a lot easier to grow mushrooms today than it ever has been. For decades, most of the mushrooms we ate came from giant farms using lab-based cultivation practices that required expensive equipment and demanding degrees of precision. In recent years, however, small farmers and home growers have had access to more accessible and efficient practices—and they’re helping to spread those practices by \u003ca href=\"https://mycotopia.net/forum/180-fungi-all-edible-medicinal-and-other-fungi/\">sharing them online\u003c/a>.\u003c/p>\n\u003cp>But what most people don’t know is that mushrooms are more than a popular food. They can also be grown in ways that improve the overall health and efficiency of plant and animal systems. Here are six ways in which mushrooms are more than just a superfood.\u003c/p>\n\u003cp>\u003cstrong>1. Creating Food from Waste\u003c/strong>\u003c/p>\n\u003cp>Most farms produce tons of agricultural waste that is often burned or composted. But as nature’s great recyclers, fungi are able to break down nearly any carbon-based material, from woody trees to \u003ca href=\"https://link.springer.com/article/10.1186/s13568-014-0029-8\">industrial pollutants\u003c/a>. Multiple commercial mushroom species \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=GdVHViGBqogC&oi=fnd&pg=PA3&dq=mushroom+200+agricultural+wastes&ots=N4Ba6KILjz&sig=pg24G7R9HJCGvJm_z0MfTga6s3Y#v=onepage&q=mushroom%20200%20agricultural%20wastes&f=false\">have been shown to grow\u003c/a> on over 200 agricultural residues, including corncobs, bamboo shoots, potato leaves, soybean hulls, and peanut shells. Rather than placing all the value on the seed or fruit of a given crop, farmers could start to see that the other 80 to 90 percent of the plant as food for another crop entirely: edible and medicinal mushrooms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Filling the Downtime\u003c/strong>\u003c/p>\n\u003cp>Though mushrooms can be grown year-round, it’s especially ideal to grow them during the winter months when other local foods are only minimally available in most of the U.S. Not only is this a time when farmers are looking for a bump in revenue, it’s also perfect for growing mushrooms, as the cooler temperatures and higher humidity levels are ideal growing conditions. Their growing cycles take 1 to 3 months, depending on the species, allowing farmers to time their mushroom crops around their harvest season. Mushrooms can be also be grown indoors with minimum infrastructural investment during the summer months between planting and harvesting vegetable crops.\u003c/p>\n\u003cp>\u003cstrong>3. Provide Missing Nutrients\u003c/strong>\u003c/p>\n\u003cp>Cultivated varieties such as Shiitake and oyster mushrooms provide \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/10408398809527480\">many nutrients\u003c/a> that \u003ca href=\"http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-53.10.883?code=fopr-site\">other \u003c/a>vegetables are low in or lack entirely. Most mushrooms species are high in various B vitamins, while others contain an abundance of vitamin C. All mushrooms have \u003ca href=\"https://en.wikipedia.org/wiki/Ergosterol#As_a_vitamin_D2_precursor\">ergosterol\u003c/a>—a compound called a vitamin D precursor—in their cell walls. When fresh or dried mushrooms are placed in direct sunlight, this compound naturally converts to vitamin D, often to significant levels within just a few hours.\u003c/p>\n\u003cp>Mushrooms are also an excellent source of macronutrients like calcium, magnesium, sodium, potassium, and phosphorus, as well as the microelements copper, iron, selenium, manganese, and zinc. Unlike many health supplements, the minerals in mushrooms are often found in an ionic form that is easy for the body to assimilate. Mushrooms are also one of the few organic sources of germanium and selenium, elements that have been \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0140673600024909\">shown to\u003c/a> \u003ca href=\"http://cebp.aacrjournals.org/content/19/9/2407\">increase resistance\u003c/a> to diseases and combat harmful free radicals. When fresh, mushrooms contain around 3.5 to 4 percent protein and around 19 to 35 percent when dried. Many mushrooms contain all of the essential amino acids, with some species being among the highest natural sources of lysine.\u003c/p>\n\u003cp>Beyond their nutritional value, mushrooms are also highly regarded for their medicinal value. Cultivated mushrooms such as \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0215(19970317)70:6%3C699::AID-IJC12%3E3.0.CO;2-5/full\">Reishi\u003c/a> and \u003ca href=\"http://europepmc.org/abstract/med/1718146\">Turkey Tail\u003c/a> have also been found to stimulate and support immune function.\u003c/p>\n\u003cp>\u003cstrong>4. Improving Animal Feed\u003c/strong>\u003c/p>\n\u003cp>Once mushrooms have been harvested, the protein- and vitamin-rich fermented agricultural waste they grew on can be fed to ruminants and other farm animals. Many \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0044848611003759\">studies\u003c/a> have shown that \u003ca href=\"https://academic.oup.com/ps/article/89/2/303/1548160/Performance-and-antioxidant-status-of-broiler\">chickens\u003c/a>, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2095.2002.00215.x/full\">fish\u003c/a>, lambs, cattle, and other farm animals all benefit from eating mushrooms and their mycelium. Researchers found that these animals showed significant improvements in overall health, digestion, and disease resistance. When medicinal \u003cem>Cordyceps\u003c/em> mushrooms are fed to chickens, some of the medicinal compounds in the mushroom can also pass \u003ca href=\"https://wildsingaporenews.blogspot.com/2008/02/singapore-designer-eggs-with-cordyceps.html#.WVF5sBPyvq1\">into the animal’s eggs\u003c/a>, suggesting the future production of many novel medicinal mushroom-egg-based products.\u003c/p>\n\u003cp>\u003cstrong>5. Building Soil\u003c/strong>\u003c/p>\n\u003cp>Another use for cultivation leftovers is as a soil amendment. Some nurseries sell commercial \u003ca href=\"http://www.mushroomcompost.org/\">mushroom compost\u003c/a>, which is nothing more than the residues of the Portobello mushroom industry. The homemade version offers the same benefits, such as increased water holding capacity and nutrient availability. Most mushroom growers don’t use this “waste.” So even if you don’t grow mushrooms, you might be able to get some of these leftovers (known in the trade as “spent spawn”) for free.\u003c/p>\n\u003cp>\u003cstrong>6. Supporting Crops and Cutting Fertilizer\u003c/strong>\u003c/p>\n\u003cp>Lastly, mycorrhizal fungi can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0167880905004457\">significantly improve\u003c/a> the nutritional quality and overall health of crops. These important fungi connect with the roots of 90 to 95 percent of plants in the world, where they help acquire nutrients the plant roots cannot. This is most notable with phosphorus, which these fungi can make soluble (usable) from clays and rocks or through the digestion of organic matter. As a result, farmers can use significantly less fertilizer and produce the same quantity of food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are just a few examples of the many ways fungi can be integrated into modern and future food systems. We have already seen mushroom-growing play a role in creating high-quality foods, healthy soils, and new industries—what else will the mycocultural revolution bring?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
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"description": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56 | KQED",
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"headline": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"datePublished": "2017-07-01T17:44:27-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
"source": "npr"
},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
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