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"content": "\u003cp>\u003cstrong>Listen to the story on NPR's \"The Salt\":\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/01/20160128_me_guest_workers_legal_yet_not_quite_free_pick_floridas_oranges.mp3\u003c/p>\n\u003cp>In citrus-growing areas, you see lots of old converted school buses on the road; these are company buses, carrying the workers who will harvest oranges and grapefruit. And in the evening, some of those buses roll into a truck stop on a two-lane country road south of the town of LaBelle. Young men scramble out, trot into the store and line up at the taco counter.\u003c/p>\n\u003cp>This is where I met Esteban Gonzalez and his brother Isaac, from the Mexican state of Veracruz.\u003c/p>\n\u003cp>They are part of a small army of \"guest\" workers who now pick most of Florida's citrus crop. Employers are allowed to bring in such seasonal farmworkers from other countries using a category of visa called H-2A.\u003c/p>\n\u003cp>For employers, the program involves some extra costs: They have to provide free housing for H-2A workers, and cover the costs of transportation here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They also have to pay a wage that the federal government considers fair. But the good thing — if you're an employer — is that workers on H-2As are only allowed to work for you.\u003c/p>\n\u003cfigure id=\"attachment_106362\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-400x277.jpg\" alt=\"Esteban Gonzalez has spent most of each year, for the past eight years, as a guest worker in Florida. His family remains back home in Veracruz, Mexico.\" width=\"400\" height=\"277\" class=\"size-thumbnail wp-image-106362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-1440x997.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-960x664.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esteban Gonzalez has spent most of each year, for the past eight years, as a guest worker in Florida. His family remains back home in Veracruz, Mexico.\u003c/figcaption>\u003c/figure>\n\u003cp>And this is the reason that the H-2A program has become increasingly popular, especially among citrus growers.\u003c/p>\n\u003cp>The way Justin Sorrells tells the story it began with a single moment, 17 years ago.\u003c/p>\n\u003cp>\"We were harvesting one of our family groves, with a harvesting crew,\" Sorrells says, \"and directly across the street, there was another grove owner who was having trouble getting labor. So he walked across the street, went to our harvest crew, and offered them a nickel more per box to pick his oranges instead of ours. And the crew did that.\"\u003c/p>\n\u003cp>\"And that was the day my father said, 'This is it. We have got to have more reliability in our labor force,' \" Sorrells says.\u003c/p>\n\u003cp>His father could have offered the workers who had defected a little more money. But Sorrells says that would have led to never-ending negotiations with every work crew.\u003c/p>\n\u003cp>\"We have been 100 percent H-2A since that day,\" Sorrells says. \"We were the first company in the state of Florida to utilize H-2A labor in citrus.\"\u003c/p>\n\u003cp>They were the first of many. Just in the past five years, use of H-2A workers has boomed. Sorrells estimates that 85 percent of the workers currently picking citrus crops in Florida are foreign guest workers. It's expanding into other crops, too. Nationwide, about 140,000 farm jobs were filled by H-2A workers last year; that's twice what it was four years ago.\u003c/p>\n\u003cp>Esteban Gonzalez says he accepted the offer to come to Florida because there's not much work back home. Here in Florida, he's guaranteed a wage of $10.70 an hour and can earn more if he's a fast picker.\u003c/p>\n\u003cp>He's done this for part of every year since 2007. This year, his contract calls for him to spend eight months in the U.S. During the last two months of his stay, a labor contractor will take him by bus to Georgia to pick melons, and then to Indiana to detassel corn (a labor-intensive step in the production of hybrid corn seed).\u003c/p>\n\u003cfigure id=\"attachment_106363\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-8_enl-d2574d18c6b05b42fb56d5543cd7367bf4088887-800x533.jpg\" alt=\"Some employers build special housing compounds just for their H-2A workers. About 300 workers live in this fenced compound.\" width=\"800\" height=\"533\" class=\"size-medium wp-image-106363\">\u003cfigcaption class=\"wp-caption-text\">Some employers build special housing compounds just for their H-2A workers. About 300 workers live in this fenced compound. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he's in Florida, he lives in a fenced housing compound behind the truck stop in LaBelle, in one of 30 identical yellow houses that were built to house H-2A workers.\u003c/p>\n\u003cp>In the back there's a room where 10 workers sleep. A couple of mattresses are just lying on the floor. In the front, there's a kitchen, but it's not very useful at the moment. The gas stove doesn't work at all, and the refrigerator isn't keeping things cool. There's a gallon container of milk, about a quarter full, sitting on the kitchen table.\u003c/p>\n\u003cp>Buses take these workers everywhere: to the citrus groves in the morning and back here again in the evening, with a stop along the way to pick up food.\u003c/p>\n\u003cp>It's an austere life, but Gonzalez says he's really only here to work. In fact, his main complaint is that there's not enough work. A disease called citrus greening has cut into Florida's harvest. \"Last year and this one have been very difficult,\" Gonzalez says.\u003c/p>\n\u003cp>On this particular day, for instance, his work crew was assigned to pick one section of a grove, and it took only three hours, so he earned only about $30 for the day.\u003c/p>\n\u003cp>That has happened a lot, he says, and he does feel a little trapped.\u003c/p>\n\u003cfigure id=\"attachment_106360\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-3_enl-4d00f6f8b1b60d31ad988fd9d873d9a6ac90dc62-800x533.jpg\" alt=\"Harvesting oranges near Arcadia, Fla. The sacks that workers carry weigh about 90 pounds when they are full of fruit.\" width=\"800\" height=\"533\" class=\"size-medium wp-image-106360\">\u003cfigcaption class=\"wp-caption-text\">Harvesting oranges near Arcadia, Fla. The sacks that workers carry weigh about 90 pounds when they are full of fruit. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is one of the biggest \u003ca href=\"https://www.farmworkerjustice.org/sites/default/files/documents/7.2.a.6%20No%20Way%20To%20Treat%20A%20Guest%20H-2A%20Report.pdf\">criticisms\u003c/a> of the guest worker program: that these workers are bound to work for a single employer, and are dependent on that employer for work, housing and transportation for the entire period of the contract. They can choose not to return next year. But for the term of their contract, they're stuck.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/emeriti/philip-martin/\">Philip Martin\u003c/a>, an economist at the University of California, Davis, who has spent most of his professional life studying the situation of farmworkers, says the freedom to find a better deal can be really important.\u003c/p>\n\u003cp>\"The biggest thing that has helped farmworkers has not been unions,\" he says. \"It's been cellphones. Because they can call each other and say, 'Hey this guy's paying a little more per bin than over there,' and workers can move.\"\u003c/p>\n\u003cp>Martin expects the number of H-2A workers to keep growing. He thinks they already make up about 10 percent of the agricultural workforce and could reach 20 percent, even though employers are expected to hire U.S. workers first.\u003c/p>\n\u003cp>It means that these two groups — foreign guest workers and domestic workers — will increasingly work side-by-side, while living very different lives.\u003c/p>\n\u003cp>Many domestic farmworkers also came to the U.S. from other countries. It's estimated, in fact, that about half of them are in the U.S. illegally.\u003c/p>\n\u003cp>And it's actually hard to say who's better off: The H-2A worker or the undocumented domestic worker.\u003c/p>\n\u003cp>I met one of those U.S. workers, named Jaime. He spent 15 years working in citrus, but switched this year to other crops, in part because citrus greening disease has made the citrus harvest less attractive for workers.\u003c/p>\n\u003cp>Unlike an H-2A worker, he gets to decide how much he'll work, and where he'll work. Also, he points out, he has a real life here, and a family.\u003c/p>\n\u003cp>He pulls out his smartphone and plays me a recording of his daughter practicing for a presentation at school. This daughter was born here; she is a citizen.\u003c/p>\n\u003cp>We listen together as his daughter talks about her dreams. \"My ultimate goal is to become a pediatrician,\" she says. \"I like helping people out, whether it's dedicating my free hours to help out in the community, at my church, and helping to tutor younger children after school.\"\u003c/p>\n\u003cp>But another aspect of his life is fear — enough fear that he did not want me to use his full name. He and a couple of his other children are not here legally.\u003c/p>\n\u003cp>On the H-2A side of this divide, Esteban Gonzalez, from Veracruz, says he prefers being here in the country legally. \"Just to have papers; it's better to be legal,\" he says. He pulls out his passport, and shows me the visa that's proof of his right to be here.\u003c/p>\n\u003cp>Gonzalez has a family, too. That family, back in Veracruz, is a big reason why he's here. \"I have a son in university, and a daughter in high school,\" he says. If I was there, I wouldn't be able to pay her semester fees, his university fees. I'm able to help the kids get ahead, that's what the U.S. allows me to do.\"\u003c/p>\n\u003cp>I asked each of these workers, \"Which of you has a better life?\"\u003c/p>\n\u003cp>And each worker preferred his own life.\u003c/p>\n\u003cp>But each one also said that what he'd really like would be to live here legally, yet also have the freedom to choose his own job. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Most workers who are picking oranges in Florida are temporary \"guest\" workers from Mexico. They have signed contracts to work only for growers who arranged their visas and provide their housing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on NPR's \"The Salt\":\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/01/20160128_me_guest_workers_legal_yet_not_quite_free_pick_floridas_oranges.mp3\u003c/p>\n\u003cp>In citrus-growing areas, you see lots of old converted school buses on the road; these are company buses, carrying the workers who will harvest oranges and grapefruit. And in the evening, some of those buses roll into a truck stop on a two-lane country road south of the town of LaBelle. Young men scramble out, trot into the store and line up at the taco counter.\u003c/p>\n\u003cp>This is where I met Esteban Gonzalez and his brother Isaac, from the Mexican state of Veracruz.\u003c/p>\n\u003cp>They are part of a small army of \"guest\" workers who now pick most of Florida's citrus crop. Employers are allowed to bring in such seasonal farmworkers from other countries using a category of visa called H-2A.\u003c/p>\n\u003cp>For employers, the program involves some extra costs: They have to provide free housing for H-2A workers, and cover the costs of transportation here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They also have to pay a wage that the federal government considers fair. But the good thing — if you're an employer — is that workers on H-2As are only allowed to work for you.\u003c/p>\n\u003cfigure id=\"attachment_106362\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-400x277.jpg\" alt=\"Esteban Gonzalez has spent most of each year, for the past eight years, as a guest worker in Florida. His family remains back home in Veracruz, Mexico.\" width=\"400\" height=\"277\" class=\"size-thumbnail wp-image-106362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-1440x997.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/citrus-7_enl-998cb65e2bd10740c0dcd3999804eba3e3d6d8d6-960x664.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esteban Gonzalez has spent most of each year, for the past eight years, as a guest worker in Florida. His family remains back home in Veracruz, Mexico.\u003c/figcaption>\u003c/figure>\n\u003cp>And this is the reason that the H-2A program has become increasingly popular, especially among citrus growers.\u003c/p>\n\u003cp>The way Justin Sorrells tells the story it began with a single moment, 17 years ago.\u003c/p>\n\u003cp>\"We were harvesting one of our family groves, with a harvesting crew,\" Sorrells says, \"and directly across the street, there was another grove owner who was having trouble getting labor. So he walked across the street, went to our harvest crew, and offered them a nickel more per box to pick his oranges instead of ours. And the crew did that.\"\u003c/p>\n\u003cp>\"And that was the day my father said, 'This is it. We have got to have more reliability in our labor force,' \" Sorrells says.\u003c/p>\n\u003cp>His father could have offered the workers who had defected a little more money. But Sorrells says that would have led to never-ending negotiations with every work crew.\u003c/p>\n\u003cp>\"We have been 100 percent H-2A since that day,\" Sorrells says. \"We were the first company in the state of Florida to utilize H-2A labor in citrus.\"\u003c/p>\n\u003cp>They were the first of many. Just in the past five years, use of H-2A workers has boomed. Sorrells estimates that 85 percent of the workers currently picking citrus crops in Florida are foreign guest workers. It's expanding into other crops, too. Nationwide, about 140,000 farm jobs were filled by H-2A workers last year; that's twice what it was four years ago.\u003c/p>\n\u003cp>Esteban Gonzalez says he accepted the offer to come to Florida because there's not much work back home. Here in Florida, he's guaranteed a wage of $10.70 an hour and can earn more if he's a fast picker.\u003c/p>\n\u003cp>He's done this for part of every year since 2007. This year, his contract calls for him to spend eight months in the U.S. During the last two months of his stay, a labor contractor will take him by bus to Georgia to pick melons, and then to Indiana to detassel corn (a labor-intensive step in the production of hybrid corn seed).\u003c/p>\n\u003cfigure id=\"attachment_106363\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-8_enl-d2574d18c6b05b42fb56d5543cd7367bf4088887-800x533.jpg\" alt=\"Some employers build special housing compounds just for their H-2A workers. About 300 workers live in this fenced compound.\" width=\"800\" height=\"533\" class=\"size-medium wp-image-106363\">\u003cfigcaption class=\"wp-caption-text\">Some employers build special housing compounds just for their H-2A workers. About 300 workers live in this fenced compound. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he's in Florida, he lives in a fenced housing compound behind the truck stop in LaBelle, in one of 30 identical yellow houses that were built to house H-2A workers.\u003c/p>\n\u003cp>In the back there's a room where 10 workers sleep. A couple of mattresses are just lying on the floor. In the front, there's a kitchen, but it's not very useful at the moment. The gas stove doesn't work at all, and the refrigerator isn't keeping things cool. There's a gallon container of milk, about a quarter full, sitting on the kitchen table.\u003c/p>\n\u003cp>Buses take these workers everywhere: to the citrus groves in the morning and back here again in the evening, with a stop along the way to pick up food.\u003c/p>\n\u003cp>It's an austere life, but Gonzalez says he's really only here to work. In fact, his main complaint is that there's not enough work. A disease called citrus greening has cut into Florida's harvest. \"Last year and this one have been very difficult,\" Gonzalez says.\u003c/p>\n\u003cp>On this particular day, for instance, his work crew was assigned to pick one section of a grove, and it took only three hours, so he earned only about $30 for the day.\u003c/p>\n\u003cp>That has happened a lot, he says, and he does feel a little trapped.\u003c/p>\n\u003cfigure id=\"attachment_106360\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/citrus-3_enl-4d00f6f8b1b60d31ad988fd9d873d9a6ac90dc62-800x533.jpg\" alt=\"Harvesting oranges near Arcadia, Fla. The sacks that workers carry weigh about 90 pounds when they are full of fruit.\" width=\"800\" height=\"533\" class=\"size-medium wp-image-106360\">\u003cfigcaption class=\"wp-caption-text\">Harvesting oranges near Arcadia, Fla. The sacks that workers carry weigh about 90 pounds when they are full of fruit. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is one of the biggest \u003ca href=\"https://www.farmworkerjustice.org/sites/default/files/documents/7.2.a.6%20No%20Way%20To%20Treat%20A%20Guest%20H-2A%20Report.pdf\">criticisms\u003c/a> of the guest worker program: that these workers are bound to work for a single employer, and are dependent on that employer for work, housing and transportation for the entire period of the contract. They can choose not to return next year. But for the term of their contract, they're stuck.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/emeriti/philip-martin/\">Philip Martin\u003c/a>, an economist at the University of California, Davis, who has spent most of his professional life studying the situation of farmworkers, says the freedom to find a better deal can be really important.\u003c/p>\n\u003cp>\"The biggest thing that has helped farmworkers has not been unions,\" he says. \"It's been cellphones. Because they can call each other and say, 'Hey this guy's paying a little more per bin than over there,' and workers can move.\"\u003c/p>\n\u003cp>Martin expects the number of H-2A workers to keep growing. He thinks they already make up about 10 percent of the agricultural workforce and could reach 20 percent, even though employers are expected to hire U.S. workers first.\u003c/p>\n\u003cp>It means that these two groups — foreign guest workers and domestic workers — will increasingly work side-by-side, while living very different lives.\u003c/p>\n\u003cp>Many domestic farmworkers also came to the U.S. from other countries. It's estimated, in fact, that about half of them are in the U.S. illegally.\u003c/p>\n\u003cp>And it's actually hard to say who's better off: The H-2A worker or the undocumented domestic worker.\u003c/p>\n\u003cp>I met one of those U.S. workers, named Jaime. He spent 15 years working in citrus, but switched this year to other crops, in part because citrus greening disease has made the citrus harvest less attractive for workers.\u003c/p>\n\u003cp>Unlike an H-2A worker, he gets to decide how much he'll work, and where he'll work. Also, he points out, he has a real life here, and a family.\u003c/p>\n\u003cp>He pulls out his smartphone and plays me a recording of his daughter practicing for a presentation at school. This daughter was born here; she is a citizen.\u003c/p>\n\u003cp>We listen together as his daughter talks about her dreams. \"My ultimate goal is to become a pediatrician,\" she says. \"I like helping people out, whether it's dedicating my free hours to help out in the community, at my church, and helping to tutor younger children after school.\"\u003c/p>\n\u003cp>But another aspect of his life is fear — enough fear that he did not want me to use his full name. He and a couple of his other children are not here legally.\u003c/p>\n\u003cp>On the H-2A side of this divide, Esteban Gonzalez, from Veracruz, says he prefers being here in the country legally. \"Just to have papers; it's better to be legal,\" he says. He pulls out his passport, and shows me the visa that's proof of his right to be here.\u003c/p>\n\u003cp>Gonzalez has a family, too. That family, back in Veracruz, is a big reason why he's here. \"I have a son in university, and a daughter in high school,\" he says. If I was there, I wouldn't be able to pay her semester fees, his university fees. I'm able to help the kids get ahead, that's what the U.S. allows me to do.\"\u003c/p>\n\u003cp>I asked each of these workers, \"Which of you has a better life?\"\u003c/p>\n\u003cp>And each worker preferred his own life.\u003c/p>\n\u003cp>But each one also said that what he'd really like would be to live here legally, yet also have the freedom to choose his own job. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Antibiotic Use On Farms Is Up, Despite Promises To Kick The Drugs",
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"content": "\u003cp>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carbon Farming Gets A Nod At Paris Climate Conference",
"title": "Carbon Farming Gets A Nod At Paris Climate Conference",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This week, world leaders \u003ca href=\"http://www.npr.org/2015/12/07/458742069/talks-in-paris-to-reach-a-treaty-on-global-warming-enter-final-week\">are hashing out\u003c/a> a binding agreement in Paris at the 2015 U.N. Climate Change Conference for curbing greenhouse gas emissions. And for the first time, \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">they've made\u003c/a> the capture of carbon in soil a formal part of the global response to the climate crisis.\u003c/p>\n\u003cp>\"This is a game changer because soil carbon is now central to how the world manages climate change. I am stunned,\" says \u003ca href=\"http://www.ifoam.bio/en/andre-leu\">André Leu\u003c/a>, president of IFOAM — Organics International, an organization that promotes organic agriculture and carbon farming worldwide.\u003c/p>\n\u003cp>Leu is referring to the United Nations Lima-Paris Action Agenda, a sort of side deal aimed at \"robust global action towards low carbon and resilient societies.\" On Dec. 1, countries, businesses and NGOs signed on to a series of new commitments under the agenda, including several on agriculture.\u003c/p>\n\u003cp>Currently, the Earth's atmosphere contains about 400 parts per million of carbon dioxide. Eric Toensmeier, a lecturer at Yale and the author of \u003ca href=\"http://www.chelseagreen.com/the-carbon-farming-solution\">The Carbon Farming Solution\u003c/a>, a book due out in February, says the atmosphere's carbon dioxide levels must be cut to 350 parts per million or lower to curb climate change.\u003c/p>\n\u003cp>Toensmeier and Leu are among a growing number of environmental advocates who say one of the best opportunities for drawing carbon back to Earth is for farmers and other land managers to try to sequester more carbon in the soil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Reducing emissions is essential, but eventually it still gets us to catastrophic climate change,\" says Toensmeier, who's attending the Paris talks on behalf of the group \u003ca href=\"http://www.drawdown.org/\">Project Drawdown\u003c/a>. \"The level of emissions in the atmosphere now is already past a tipping point. That means we have to sequester carbon.\"\u003c/p>\n\u003cp>Using photosynthesis, plants draw carbon from the air and deposit it in the soil. And farming is a simple way of growing crops and managing soil that, under the right conditions, encourages the buildup of carbon in the ground. In addition to countering global warming, carbon-rich soil can be more productive and hold water better than soil with lower carbon content.\u003c/p>\n\u003cp>https://youtu.be/NxqBzrx9yIE\u003c/p>\n\u003cp>There are two basic ways for farmers to capture it, says \u003ca href=\"http://www.appleseedpermaculture.com/about/team/\">Connor Stedman\u003c/a>, an agricultural consultant in the Hudson Valley with the firm AppleSeed Permaculture.\u003c/p>\n\u003cp>\"You can put carbon in soil, and you can put carbon in long-lived perennial plants, especially trees,\" says Stedman.\u003c/p>\n\u003cp>And you can start, according to Torri Estrada, managing director with the \u003ca href=\"http://www.carboncycle.org/\">Carbon Cycle Institute\u003c/a> in northern California, by disturbing the land as little as possible.\u003c/p>\n\u003cp>In conventional industrial agriculture, the soil is often tilled or plowed to disrupt weeds and prepare the land for planting. But turning the soil this way (or overgrazing animals on rangelands) introduces oxygen to the carbon. The carbon and oxygen then can bond into carbon dioxide – a greenhouse gas.\u003c/p>\n\u003cp>As food production has intensified, between 50 and 80 percent of the soil carbon has been lost around the world, \u003ca href=\"http://www.sciencefriday.com/articles/a-savior-in-soil/\">according to\u003c/a> researchers at the Ohio State University's Carbon Management and Sequestration Center.\u003c/p>\n\u003cp>Gabe Brown grows oats, alfalfa, peas, clover and other field crops in North Dakota. He says that when he bought his land in 1991, his soil's carbon level registered at a dismal 1.9 percent on average. \"It was a tan, lifeless powder,\" says Brown, who delivers seminars around the nation on carbon farming and has become a sort of guru of the movement.\u003c/p>\n\u003cp>But then he decided not to till or plow to boost carbon levels in his soil. And his efforts have paid off. \"Now, [the soil] looks like black cottage cheese,\" he says, adding that his yields are as much as 25 percent greater than those of conventional farms nearby, and his soil is up to 6 percent carbon on average.\u003c/p>\n\u003cp>According to Stedman, healthy, undisturbed soil rich in organic matter can contain anywhere from 8 to 20 percent carbon. In addition to minimal tilling and plowing, another way to sequester carbon in soil is to add compost. Cover crops add carbon, too, and also reduce erosion.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>But to make a real dent in the carbon dioxide emissions – and climate change — with carbon farming, Stedman says farmers globally would have to deposit on average just over 25 tons of atmospheric carbon into each acre of the Earth's arable land. That could take decades. And that assumes carbon emissions could also be halted and that all farmers in the world actually participate. Stedman says that, realistically, since only some farmers will be actively trying to sequester carbon in coming decades, it may require depositing much more than 25 tons per acre.\u003c/p>\n\u003cp>There's another possible wrinkle in the scheme, says\u003cstrong> \u003c/strong>Peter Donovan, a board member of the \u003ca href=\"http://soilcarboncoalition.org/\">Soil Carbon Coalition\u003c/a>. As carbon is drawn from the atmosphere and into the Earth, the ocean will release some of its own carbon into the air, which could substantially offset the progress of sequestration.\u003c/p>\n\u003cp>Ecologist \u003ca href=\"http://oaec.org/about-us/staff/brock-dolman/\">Brock Dolman\u003c/a> agrees the task at hand is massive.\u003c/p>\n\u003cp>\"Business as usual with conventional agriculture is just contributing to greenhouse gases, soil erosion, ocean dead zones, all of the above,\" says Dolman, co-founder of the Occidental Arts and Ecology Center in northern California, which promotes sustainable agriculture. \"But to not move forward with carbon farming ... well, somebody would have to tell me what else we are going to do.\"\u003c/p>\n\u003cp>There are signs beyond the \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">Lima-Paris Action Agenda\u003c/a>, announced in Paris on Dec. 1, that the carbon farming movement is moving forward.\u003c/p>\n\u003cp>The Carbon Cycle Institute is working with local governments to teach the basics of carbon farming to growers and ranchers around California.\u003c/p>\n\u003cp>In France, the Ministry of Agriculture, Agrifood and Forestry has launched an international \u003ca href=\"http://newsroom.unfccc.int/media/408539/4-per-1000-initiative.pdf\">campaign\u003c/a> to increase soil carbon content.\u003c/p>\n\u003cp>There are \u003ca href=\"http://www3.epa.gov/climatechange/ccs/\">other ways\u003c/a> to sequester carbon besides agriculture and forestry, such as capturing emissions from power plants and piping the carbon to underground storage spaces.\u003c/p>\n\u003cp>But Estrada says doing so by farming makes the most sense.\u003c/p>\n\u003cp>\"Photosynthesis and soil has been working for billions of years,\" he says. \"It's the longest running [research and development] project around, so why not use the simple, well proven one that we know works?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Using farmland to capture carbon rather than release it into the atmosphere is called carbon farming. The idea is taking off and countries and institutions have endorsed a new agenda promoting it.",
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"description": "Using farmland to capture carbon rather than release it into the atmosphere is called carbon farming. The idea is taking off and countries and institutions have endorsed a new agenda promoting it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, world leaders \u003ca href=\"http://www.npr.org/2015/12/07/458742069/talks-in-paris-to-reach-a-treaty-on-global-warming-enter-final-week\">are hashing out\u003c/a> a binding agreement in Paris at the 2015 U.N. Climate Change Conference for curbing greenhouse gas emissions. And for the first time, \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">they've made\u003c/a> the capture of carbon in soil a formal part of the global response to the climate crisis.\u003c/p>\n\u003cp>\"This is a game changer because soil carbon is now central to how the world manages climate change. I am stunned,\" says \u003ca href=\"http://www.ifoam.bio/en/andre-leu\">André Leu\u003c/a>, president of IFOAM — Organics International, an organization that promotes organic agriculture and carbon farming worldwide.\u003c/p>\n\u003cp>Leu is referring to the United Nations Lima-Paris Action Agenda, a sort of side deal aimed at \"robust global action towards low carbon and resilient societies.\" On Dec. 1, countries, businesses and NGOs signed on to a series of new commitments under the agenda, including several on agriculture.\u003c/p>\n\u003cp>Currently, the Earth's atmosphere contains about 400 parts per million of carbon dioxide. Eric Toensmeier, a lecturer at Yale and the author of \u003ca href=\"http://www.chelseagreen.com/the-carbon-farming-solution\">The Carbon Farming Solution\u003c/a>, a book due out in February, says the atmosphere's carbon dioxide levels must be cut to 350 parts per million or lower to curb climate change.\u003c/p>\n\u003cp>Toensmeier and Leu are among a growing number of environmental advocates who say one of the best opportunities for drawing carbon back to Earth is for farmers and other land managers to try to sequester more carbon in the soil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Reducing emissions is essential, but eventually it still gets us to catastrophic climate change,\" says Toensmeier, who's attending the Paris talks on behalf of the group \u003ca href=\"http://www.drawdown.org/\">Project Drawdown\u003c/a>. \"The level of emissions in the atmosphere now is already past a tipping point. That means we have to sequester carbon.\"\u003c/p>\n\u003cp>Using photosynthesis, plants draw carbon from the air and deposit it in the soil. And farming is a simple way of growing crops and managing soil that, under the right conditions, encourages the buildup of carbon in the ground. In addition to countering global warming, carbon-rich soil can be more productive and hold water better than soil with lower carbon content.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NxqBzrx9yIE'\n title='//www.youtube.com/embed/NxqBzrx9yIE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>There are two basic ways for farmers to capture it, says \u003ca href=\"http://www.appleseedpermaculture.com/about/team/\">Connor Stedman\u003c/a>, an agricultural consultant in the Hudson Valley with the firm AppleSeed Permaculture.\u003c/p>\n\u003cp>\"You can put carbon in soil, and you can put carbon in long-lived perennial plants, especially trees,\" says Stedman.\u003c/p>\n\u003cp>And you can start, according to Torri Estrada, managing director with the \u003ca href=\"http://www.carboncycle.org/\">Carbon Cycle Institute\u003c/a> in northern California, by disturbing the land as little as possible.\u003c/p>\n\u003cp>In conventional industrial agriculture, the soil is often tilled or plowed to disrupt weeds and prepare the land for planting. But turning the soil this way (or overgrazing animals on rangelands) introduces oxygen to the carbon. The carbon and oxygen then can bond into carbon dioxide – a greenhouse gas.\u003c/p>\n\u003cp>As food production has intensified, between 50 and 80 percent of the soil carbon has been lost around the world, \u003ca href=\"http://www.sciencefriday.com/articles/a-savior-in-soil/\">according to\u003c/a> researchers at the Ohio State University's Carbon Management and Sequestration Center.\u003c/p>\n\u003cp>Gabe Brown grows oats, alfalfa, peas, clover and other field crops in North Dakota. He says that when he bought his land in 1991, his soil's carbon level registered at a dismal 1.9 percent on average. \"It was a tan, lifeless powder,\" says Brown, who delivers seminars around the nation on carbon farming and has become a sort of guru of the movement.\u003c/p>\n\u003cp>But then he decided not to till or plow to boost carbon levels in his soil. And his efforts have paid off. \"Now, [the soil] looks like black cottage cheese,\" he says, adding that his yields are as much as 25 percent greater than those of conventional farms nearby, and his soil is up to 6 percent carbon on average.\u003c/p>\n\u003cp>According to Stedman, healthy, undisturbed soil rich in organic matter can contain anywhere from 8 to 20 percent carbon. In addition to minimal tilling and plowing, another way to sequester carbon in soil is to add compost. Cover crops add carbon, too, and also reduce erosion.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>But to make a real dent in the carbon dioxide emissions – and climate change — with carbon farming, Stedman says farmers globally would have to deposit on average just over 25 tons of atmospheric carbon into each acre of the Earth's arable land. That could take decades. And that assumes carbon emissions could also be halted and that all farmers in the world actually participate. Stedman says that, realistically, since only some farmers will be actively trying to sequester carbon in coming decades, it may require depositing much more than 25 tons per acre.\u003c/p>\n\u003cp>There's another possible wrinkle in the scheme, says\u003cstrong> \u003c/strong>Peter Donovan, a board member of the \u003ca href=\"http://soilcarboncoalition.org/\">Soil Carbon Coalition\u003c/a>. As carbon is drawn from the atmosphere and into the Earth, the ocean will release some of its own carbon into the air, which could substantially offset the progress of sequestration.\u003c/p>\n\u003cp>Ecologist \u003ca href=\"http://oaec.org/about-us/staff/brock-dolman/\">Brock Dolman\u003c/a> agrees the task at hand is massive.\u003c/p>\n\u003cp>\"Business as usual with conventional agriculture is just contributing to greenhouse gases, soil erosion, ocean dead zones, all of the above,\" says Dolman, co-founder of the Occidental Arts and Ecology Center in northern California, which promotes sustainable agriculture. \"But to not move forward with carbon farming ... well, somebody would have to tell me what else we are going to do.\"\u003c/p>\n\u003cp>There are signs beyond the \u003ca href=\"http://newsroom.unfccc.int/lpaa/agriculture/press-release-lpaa-focus-agriculture-at-cop21/\">Lima-Paris Action Agenda\u003c/a>, announced in Paris on Dec. 1, that the carbon farming movement is moving forward.\u003c/p>\n\u003cp>The Carbon Cycle Institute is working with local governments to teach the basics of carbon farming to growers and ranchers around California.\u003c/p>\n\u003cp>In France, the Ministry of Agriculture, Agrifood and Forestry has launched an international \u003ca href=\"http://newsroom.unfccc.int/media/408539/4-per-1000-initiative.pdf\">campaign\u003c/a> to increase soil carbon content.\u003c/p>\n\u003cp>There are \u003ca href=\"http://www3.epa.gov/climatechange/ccs/\">other ways\u003c/a> to sequester carbon besides agriculture and forestry, such as capturing emissions from power plants and piping the carbon to underground storage spaces.\u003c/p>\n\u003cp>But Estrada says doing so by farming makes the most sense.\u003c/p>\n\u003cp>\"Photosynthesis and soil has been working for billions of years,\" he says. \"It's the longest running [research and development] project around, so why not use the simple, well proven one that we know works?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to Local Dairies and Creameries",
"title": "Bay Area Bites Guide to Local Dairies and Creameries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102413,102412,102411,102409,102410,102408,102415,102414\"]\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102421,102422,102416,102417,102418,102419,102420,102423\"]\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102431,102430,102427,102428,102424,102425,102426,102432,102429\"]\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102435,102436,102444,102440,102439,102437,102438,102443,102434\"]\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n",
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"excerpt": "With so many dairies, it should be easy to find local, organic milk. But it can get a bit complicated.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\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>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunpreme: The Grape That Could Revolutionize The Raisin Industry",
"title": "Sunpreme: The Grape That Could Revolutionize The Raisin Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Grapes, including raisins, are the third largest crop in California grossing almost $6 billion in 2014. Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Harvesting grapes usually takes thousands of workers. But a new raisin grape variety bred in Central California could dramatically cut down on the need for labor.",
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"title": "Sunpreme: The Grape That Could Revolutionize The Raisin Industry | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grapes, including raisins, are the third largest crop in California grossing almost $6 billion in 2014. Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fancy A Fig? California's Growers Desperately Hope You Do",
"title": "Fancy A Fig? California's Growers Desperately Hope You Do",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Isabelle Cnudde of Los Altos has two cats and one dog. She also had three hens. And when one died, she thought about replacing her by going to a farm where she had initially purchased them. But then she thought better of it.\u003c/p>\n\u003cp>“It’s not right to just go and buy chickens, so I started to look for adopted chickens,” she said. “I found \u003ca href=\"http://animalplace.org\" target=\"_blank\">Animal Place\u003c/a>, learned I could adopt chickens from them and thought, ‘What a great thing to do.’” She adopted two chickens earlier this year.\u003c/p>\n\u003cp>Animal Place rescues farm animals when they are deemed no longer as productive as they once were and would normally be “depopulated,” a euphemism that farmers use for killing them. Every so often they team up with local SPCA chapters and hold adoption events. Such an event is taking place for chickens on Sunday, \u003cdel datetime=\"2015-09-24T16:00:22+00:00\">September 27\u003c/del> October 18 at the \u003ca href=\"http://www.eastbayspca.org/locations\" target=\"_blank\">East Bay SPCA in Oakland\u003c/a> from 12pm to 2pm.\u003c/p>\n\u003cp>While it’s called an adoption event, it’s really more of a “pick-up,” event, as adopters \u003ca href=\"http://animalplace.org/adoptable-chickens/\" target=\"_blank\">apply on Animal Place’s website\u003c/a> and get approved before the actual day of pick-up.\u003c/p>\n\u003cp>Adopters pay $10 a chicken (if they’re adopting between one and four); $7 a chicken (if they’re adopting between five and nine), and $5 each if they adopt between 10 and 15.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We call those who apply and have a few questions that we go over with them, and then we bring as many chickens as are being adopted that day to the site,” said Jacinda Virgin, Animal Place’s adoption coordinator.\u003c/p>\n\u003cfigure id=\"attachment_101175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chickens-1920.jpg\" alt=\"Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them. \u003ccite>(Marji Beach for Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Potential adopters must have a fully-enclosed chicken coop already and must promise to keep the chickens after they are no longer laying eggs.\u003c/p>\n\u003cp>“While there’s no real way to enforce that, I’m a stickler for it,” said Virgin. “I really try to find out if you’re a person who really cares about the chickens.”\u003c/p>\n\u003cp>Furthermore, she added, “You also have to make sure they have food, water and shelter -- and promise that if they’re suffering in any way, you’ll take them to the vet.”\u003c/p>\n\u003cp>While Animal Place has been holding these events for around five years, the animal sanctuary is 25 years old. Its main sanctuary is in Grass Valley, but chickens and goats live at its adoption facility in Vacaville.\u003c/p>\n\u003cp>“We work with different egg farmers that we have good business relationships with,” said Virgin. “These chickens are mostly in battery cages, but some are free-range. Sometimes we get notified about really bad situations. But for the most part, farmers call us when they’re ‘depopulating,’ when the chickens are one-and-a-half to two-and-a-half years old. They’ve started seeing a decline in their egg production, and they don’t see them as profitable.”\u003c/p>\n\u003cp>The chickens have not stopped laying eggs altogether but have just slowed down a bit, Virgin emphasized, so adopters will definitely get eggs out of the deal.\u003c/p>\n\u003cp>Virgin said that the Vacaville facility always has hens up for adoption and wants the word to get out so people who want backyard chickens won’t buy chicks.\u003c/p>\n\u003cp>“We’re hoping that people will start to see it’s better to rescue and adopt chickens than breeding or buying chicks because it’s a really cruel industry,” she said. “Sadly, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\" target=\"_blank\">boy chicks are usually killed\u003c/a> before they even make it to be sold, since people only want female chickens for the eggs.”\u003c/p>\n\u003cp>Virgin said that most chicken owners are surprised to see how their personalities emerge.\u003c/p>\n\u003cp>“People fall in love with them as companion animals. They’re really sweet and have their own personalities like cats and dogs,” said Virgin. “There are plenty who need homes and they can be a fun companion at the same time.”\u003c/p>\n\u003cp>This was confirmed by Cnudde who said that the chickens she adopted from Animal Place are in fact more productive than those she raised herself.\u003c/p>\n\u003cp>“It’s shocking that the farms discard them after a year-and-a-half, as they still lay a lot of eggs,” she said. While the chickens she raised herself lay about one egg every three days, the hens she adopted lay an egg a day. Also since Cnudde is trying to eat a mostly vegan diet, she said, “I have to give them away, I can’t eat them all.”\u003c/p>\n\u003cp>When asked what Cnudde would say to those on the fence about adopting chickens, she said the benefits are many.\u003c/p>\n\u003cp>\"When you adopt a chicken from Animal Place, you make space for another chicken that can be saved from a farm,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_101176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6272-1920.jpg\" alt=\"Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog. \u003ccite>(Peter Cnudde)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the greatest enjoyment has come in the form of seeing her chickens “learning to be chickens at my house. They were in cages their whole lives, and to see them discovering new things was really amazing for me,” said Cnudde.\u003c/p>\n\u003cp>While her other chickens were already used to the kale or chard leaves she fed them from her garden, the new chickens would hesitantly try them while making faces. When they discovered they liked the new food, they’d run around with it and not share it with anyone.\u003c/p>\n\u003cp>Compared to her cats and dog, Cnudde said the chickens are practically no work at all. “Once you have a coop with nests for them, and it’s big enough for them to run around safely from predators, you only need to clean it and refill the feeder once a week. You can go on vacation and leave them for a week, while for the cats and dog I need a sitter. The chickens are much less maintenance.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update 9/24/15\u003c/em>\u003c/strong>: \u003cem>Animal Place does not endorse leaving chickens alone for a week without a proper caregiver.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Animal Place, a sanctuary for farm animals in Grass Valley, holds numerous adoption events each year. On October 18, the public is invited to come to Oakland to give some chickens new homes.",
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"description": "Animal Place, a sanctuary for farm animals in Grass Valley, holds numerous adoption events each year. On October 18, the public is invited to come to Oakland to give some chickens new homes.",
"title": "Thinking About Chickens? Adopting Them is More Humane Than Raising Them From Chicks, Advocates Say | KQED",
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"headline": "Thinking About Chickens? Adopting Them is More Humane Than Raising Them From Chicks, Advocates Say",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Isabelle Cnudde of Los Altos has two cats and one dog. She also had three hens. And when one died, she thought about replacing her by going to a farm where she had initially purchased them. But then she thought better of it.\u003c/p>\n\u003cp>“It’s not right to just go and buy chickens, so I started to look for adopted chickens,” she said. “I found \u003ca href=\"http://animalplace.org\" target=\"_blank\">Animal Place\u003c/a>, learned I could adopt chickens from them and thought, ‘What a great thing to do.’” She adopted two chickens earlier this year.\u003c/p>\n\u003cp>Animal Place rescues farm animals when they are deemed no longer as productive as they once were and would normally be “depopulated,” a euphemism that farmers use for killing them. Every so often they team up with local SPCA chapters and hold adoption events. Such an event is taking place for chickens on Sunday, \u003cdel datetime=\"2015-09-24T16:00:22+00:00\">September 27\u003c/del> October 18 at the \u003ca href=\"http://www.eastbayspca.org/locations\" target=\"_blank\">East Bay SPCA in Oakland\u003c/a> from 12pm to 2pm.\u003c/p>\n\u003cp>While it’s called an adoption event, it’s really more of a “pick-up,” event, as adopters \u003ca href=\"http://animalplace.org/adoptable-chickens/\" target=\"_blank\">apply on Animal Place’s website\u003c/a> and get approved before the actual day of pick-up.\u003c/p>\n\u003cp>Adopters pay $10 a chicken (if they’re adopting between one and four); $7 a chicken (if they’re adopting between five and nine), and $5 each if they adopt between 10 and 15.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We call those who apply and have a few questions that we go over with them, and then we bring as many chickens as are being adopted that day to the site,” said Jacinda Virgin, Animal Place’s adoption coordinator.\u003c/p>\n\u003cfigure id=\"attachment_101175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chickens-1920.jpg\" alt=\"Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chickens-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Animal Place provides a sanctuary for chickens like these (or roosters) when they have nowhere else to go and farms don't want them. \u003ccite>(Marji Beach for Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Potential adopters must have a fully-enclosed chicken coop already and must promise to keep the chickens after they are no longer laying eggs.\u003c/p>\n\u003cp>“While there’s no real way to enforce that, I’m a stickler for it,” said Virgin. “I really try to find out if you’re a person who really cares about the chickens.”\u003c/p>\n\u003cp>Furthermore, she added, “You also have to make sure they have food, water and shelter -- and promise that if they’re suffering in any way, you’ll take them to the vet.”\u003c/p>\n\u003cp>While Animal Place has been holding these events for around five years, the animal sanctuary is 25 years old. Its main sanctuary is in Grass Valley, but chickens and goats live at its adoption facility in Vacaville.\u003c/p>\n\u003cp>“We work with different egg farmers that we have good business relationships with,” said Virgin. “These chickens are mostly in battery cages, but some are free-range. Sometimes we get notified about really bad situations. But for the most part, farmers call us when they’re ‘depopulating,’ when the chickens are one-and-a-half to two-and-a-half years old. They’ve started seeing a decline in their egg production, and they don’t see them as profitable.”\u003c/p>\n\u003cp>The chickens have not stopped laying eggs altogether but have just slowed down a bit, Virgin emphasized, so adopters will definitely get eggs out of the deal.\u003c/p>\n\u003cp>Virgin said that the Vacaville facility always has hens up for adoption and wants the word to get out so people who want backyard chickens won’t buy chicks.\u003c/p>\n\u003cp>“We’re hoping that people will start to see it’s better to rescue and adopt chickens than breeding or buying chicks because it’s a really cruel industry,” she said. “Sadly, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\" target=\"_blank\">boy chicks are usually killed\u003c/a> before they even make it to be sold, since people only want female chickens for the eggs.”\u003c/p>\n\u003cp>Virgin said that most chicken owners are surprised to see how their personalities emerge.\u003c/p>\n\u003cp>“People fall in love with them as companion animals. They’re really sweet and have their own personalities like cats and dogs,” said Virgin. “There are plenty who need homes and they can be a fun companion at the same time.”\u003c/p>\n\u003cp>This was confirmed by Cnudde who said that the chickens she adopted from Animal Place are in fact more productive than those she raised herself.\u003c/p>\n\u003cp>“It’s shocking that the farms discard them after a year-and-a-half, as they still lay a lot of eggs,” she said. While the chickens she raised herself lay about one egg every three days, the hens she adopted lay an egg a day. Also since Cnudde is trying to eat a mostly vegan diet, she said, “I have to give them away, I can’t eat them all.”\u003c/p>\n\u003cp>When asked what Cnudde would say to those on the fence about adopting chickens, she said the benefits are many.\u003c/p>\n\u003cp>\"When you adopt a chicken from Animal Place, you make space for another chicken that can be saved from a farm,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_101176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6272-1920.jpg\" alt=\"Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6272-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Isabelle Cnudde says taking care of chickens is much less maintenance than her cats or dog. \u003ccite>(Peter Cnudde)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the greatest enjoyment has come in the form of seeing her chickens “learning to be chickens at my house. They were in cages their whole lives, and to see them discovering new things was really amazing for me,” said Cnudde.\u003c/p>\n\u003cp>While her other chickens were already used to the kale or chard leaves she fed them from her garden, the new chickens would hesitantly try them while making faces. When they discovered they liked the new food, they’d run around with it and not share it with anyone.\u003c/p>\n\u003cp>Compared to her cats and dog, Cnudde said the chickens are practically no work at all. “Once you have a coop with nests for them, and it’s big enough for them to run around safely from predators, you only need to clean it and refill the feeder once a week. You can go on vacation and leave them for a week, while for the cats and dog I need a sitter. The chickens are much less maintenance.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update 9/24/15\u003c/em>\u003c/strong>: \u003cem>Animal Place does not endorse leaving chickens alone for a week without a proper caregiver.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks",
"title": "Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.",
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"description": "This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.",
"title": "Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"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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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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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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"id": "here-and-now",
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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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"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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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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": {
"site": "news",
"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/",
"meta": {
"site": "news",
"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": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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