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"content": "\u003cp>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Amazon Says It Will Buy Whole Foods In $13.7 Billion Deal",
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"content": "\u003cp>Amazon is buying Whole Foods, in a merger that values Whole Foods stock at $42 a share — a premium over the price of around $33 at the close of trading on Thursday. The Internet retailer says it's buying the brick-and-mortar fixture in a deal that's valued at $13.7 billion.\u003c/p>\n\u003cp>Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 stores in North America and the U.K.\u003c/p>\n\u003cp>Amazon says that Whole Foods' CEO, co-founder John Mackey, will remain in that role, and that the grocer's headquarters will still be in Austin.\u003c/p>\n\u003cp>\"Whole Foods Market has been satisfying, delighting and nourishing customers for nearly four decades,\" said Jeff Bezos, Amazon founder and CEO, adding, \"they're doing an amazing job and we want that to continue.\"\u003c/p>\n\u003cp>The sale, which has not yet been approved by Whole Foods shareholders, is expected to be concluded in the second half of 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In its news release, Amazon says that Whole Foods stores will continue to operate under their own brand and will continue to source products \"from trusted vendors and partners around the world.\"\u003c/p>\n\u003cp>The most recent earnings report for Whole Foods came out in May. At the time, Mackey said, \"Our business is strong with record revenue of $15.7 billion, and over $1 billion in operating cash flow in 2016.\"\u003c/p>\n\u003cp>But Mackey also said, \"the operating environment remains challenging,\" and he promised to enact changes at the company to keep it competitive and profitable.\u003c/p>\n\u003cp>In April, activist investor Jana Partners announced it had \u003ca href=\"http://www.cnbc.com/2017/04/10/jana-partners-takes-whole-foods-stake-to-mull-sale-speed-turnaround.html\">bought nearly 9 percent\u003c/a> of Whole Foods' stock and was reportedly hoping the grocer would make changes to boost its value.\u003c/p>\n\u003cp>Mackey called his new investors at Jana Partners \"greedy bastards,\" in an interview that the \u003ca href=\"http://features.texasmonthly.com/editorial/shelf-life-john-mackey/\">Texas Monthly\u003c/a> published earlier this week.\u003c/p>\n\u003cp>\"These people, they just want to sell Whole Foods Market and make hundreds of millions of dollars, and they have to know that I'm going to resist that,\" Mackey told \u003cem>Texas Monthly\u003c/em>. \"That's my baby. I'm going to protect my kid, and they've got to knock Daddy out if they want to take it over.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amazon is buying Whole Foods, in a merger that values Whole Foods stock at $42 a share — a premium over the price of around $33 at the close of trading on Thursday. The Internet retailer says it's buying the brick-and-mortar fixture in a deal that's valued at $13.7 billion.\u003c/p>\n\u003cp>Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 stores in North America and the U.K.\u003c/p>\n\u003cp>Amazon says that Whole Foods' CEO, co-founder John Mackey, will remain in that role, and that the grocer's headquarters will still be in Austin.\u003c/p>\n\u003cp>\"Whole Foods Market has been satisfying, delighting and nourishing customers for nearly four decades,\" said Jeff Bezos, Amazon founder and CEO, adding, \"they're doing an amazing job and we want that to continue.\"\u003c/p>\n\u003cp>The sale, which has not yet been approved by Whole Foods shareholders, is expected to be concluded in the second half of 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In its news release, Amazon says that Whole Foods stores will continue to operate under their own brand and will continue to source products \"from trusted vendors and partners around the world.\"\u003c/p>\n\u003cp>The most recent earnings report for Whole Foods came out in May. At the time, Mackey said, \"Our business is strong with record revenue of $15.7 billion, and over $1 billion in operating cash flow in 2016.\"\u003c/p>\n\u003cp>But Mackey also said, \"the operating environment remains challenging,\" and he promised to enact changes at the company to keep it competitive and profitable.\u003c/p>\n\u003cp>In April, activist investor Jana Partners announced it had \u003ca href=\"http://www.cnbc.com/2017/04/10/jana-partners-takes-whole-foods-stake-to-mull-sale-speed-turnaround.html\">bought nearly 9 percent\u003c/a> of Whole Foods' stock and was reportedly hoping the grocer would make changes to boost its value.\u003c/p>\n\u003cp>Mackey called his new investors at Jana Partners \"greedy bastards,\" in an interview that the \u003ca href=\"http://features.texasmonthly.com/editorial/shelf-life-john-mackey/\">Texas Monthly\u003c/a> published earlier this week.\u003c/p>\n\u003cp>\"These people, they just want to sell Whole Foods Market and make hundreds of millions of dollars, and they have to know that I'm going to resist that,\" Mackey told \u003cem>Texas Monthly\u003c/em>. \"That's my baby. I'm going to protect my kid, and they've got to knock Daddy out if they want to take it over.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It",
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"content": "\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that. Their state-of-the-art ship makes fishing safer for crew and minimizes pain for fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>As a group of visiting scientists prepared to board a plane in Hawaii that would take them back home to China, U.S. customs agents found rice seeds in their luggage. Those seeds are likely to land at least one scientist in federal prison.\u003c/p>\n\u003cp>Agriculture today is a high-tech business, but as that technology has developed, so has the temptation to take shortcuts and steal trade secrets that could unlock huge profits. The FBI \u003ca href=\"https://ucr.fbi.gov/investigate/counterintelligence/agricultural-economic-espionage-brochure\">calls agricultural economic espionage \"a growing threat\"\u003c/a> and some are worried that biotech piracy can spell big trouble for a dynamic and growing U.S. industry.\u003c/p>\n\u003cp>\u003cstrong>Crime In The Lab\u003c/strong>\u003c/p>\n\u003cp>On the western outskirts of Junction City, Kan., just off of Interstate 70, sits an unassuming industrial building. The white lettering on the blue sign out front reads \"Ventria Bioscience,\" and driving by, it is hard to believe the nondescript building houses a cutting-edge research facility.\u003c/p>\n\u003cp>Scientists at Ventria have developed a way to genetically engineer rice so that it can be used to grow human proteins for medical uses. The process places a microscopic piece of synthetic DNA into the rice genome, which tells the growing plant to make the desired protein as it matures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ventria President and CEO Scott Deeter says the idea goes back 25 or 30 years, but his company was the first to commercialize it.\u003c/p>\n\u003cfigure id=\"attachment_118007\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d.jpg\" alt=\"Scott Deeter, president and CEO of Ventria Bioscience, says that Chinese theft of his technology could have driven him out of business.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-118007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Scott Deeter, president and CEO of Ventria Bioscience, says that Chinese theft of his technology could have driven him out of business. \u003ccite>(Bryan Thompson/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's really been the dream of our industry for a long time,\" Deeter says. \"The challenge has really been that the yield of the target product in the plant material was never high enough to make it cost-effective.\"\u003c/p>\n\u003cp>The company invested some $85 million in developing the technology, Deeter says, and he thinks it has the potential to generate upwards of $1 billion in annual revenue. But that potential could be undermined by foreign piracy.\u003c/p>\n\u003cp>Former Ventria rice breeder Weiqiang Zhang is awaiting sentencing in federal court in Kansas City for conspiring to steal the company's trade secrets. He hosted the delegation of visiting scientists from a Chinese crops research institute in whose luggage authorities found the rice seeds in 2013.\u003c/p>\n\u003cp>Had they succeeded in stealing the gene-spliced rice, the scientists may have been able to reverse-engineer it and ultimately undercut Ventria's market. Deeter says it could have driven his company out of business.\u003c/p>\n\u003cp>\u003cstrong>Crime In The Field\u003c/strong>\u003c/p>\n\u003cp>In 2011, a field manager for agribusiness giant Pioneer Hi-Bred International found a man on his knees in an Iowa field, digging up seed corn.\u003c/p>\n\u003cp>It was Mo Hailong—also known as Robert Mo—according to court documents. Hailong, who is originally from China, pleaded guilty in January 2016 to conspiring to steal trade secrets involving corn seed developed by Monsanto and Pioneer.\u003c/p>\n\u003cp>Jason Griess, the assistant U.S. Attorney for the Southern District of Iowa, says the investigation \u003ca href=\"http://www.reuters.com/article/us-usa-china-seeds-idUSKCN0X80D6\">began as a simple matter\u003c/a> of a farmer being suspicious about something he saw and reporting it. Digging up seeds in an open field may be simple, but it is difficult to put a precise value on the loss in cases involving trade secrets.\u003c/p>\n\u003cp>\"Without question, the value of the seed technology in our case was absolutely off the charts,\" Griess says. \"There's simply no disputing by anyone how valuable this is.\"\u003c/p>\n\u003cp>Intellectual property is often hard to protect, no matter what form it takes: films, books, consumer products. The technology used in our food system, however, presents a unique challenge.\u003c/p>\n\u003cp>\"Where the commodity in question is grown in open fields, it's sometimes difficult,\" Griess says. \"And this case is a testament to that.\"\u003c/p>\n\u003cp>The court cases in Kansas and Iowa are the only ones Griess is aware of that have been criminally prosecuted, but he says there have been a few other investigations.\u003c/p>\n\u003cp>\"There are countries in this world that are in dire need of this technology, and one of the ways you go about obtaining it is to steal it,\" Griess says.\u003c/p>\n\u003cp>\u003cstrong>Ties To China\u003c/strong>\u003c/p>\n\u003cp>Theft of intellectual property costs the U.S. economy hundreds of billions each year, according to a recent report from the \u003ca href=\"http://www.ipcommission.org/index.html\">Commission on the Theft of American Intellectual Property\u003c/a>, a Washington D.C.-based ad-hoc panel formed to study \u003ca href=\"http://www.ipcommission.org/report/IP_Commission_Report_Update_2017.pdf\">intellectual property theft\u003c/a>. China, the authors say, is the biggest offender.\u003c/p>\n\u003cp>\"In the last five to seven years, the majority of the cases the government has brought have involved espionage by the Chinese,\" says Peter Toren, an intellectual property attorney in Washington, D.C. Toren was not involved in the IP Commission Report, but as a federal prosecutor in the Computer Crime and Intellectual Property Section of the Justice Department, he won one of the first cases ever prosecuted under the Economic Espionage Act of 1996.\u003c/p>\n\u003cp>It should come as no surprise, he says, that scientists in China would be interested in technology related to agriculture.\u003c/p>\n\u003cp>\"Whether it's in agriculture or any other field, they need access to the technology,\" Toren says. \"And, certainly, if you have 1.4 billion people, access to better seeds is something that you're going to be very interested in.\"\u003c/p>\n\u003cp>Ventria's Scott Deeter hopes that China will crack down on these cases, and that scientists across the world will respect each other's innovations.\u003c/p>\n\u003cp>\"I think the world is better off with that, I mean you get more creativity,\" Deeter says. \"If you make creativity a commodity and something to be stolen, and don't respect it, you won't have very much. It will go away. And that's the risk.\"\u003c/p>\n\u003cp>For now, Deeter says his company has to continue to innovate in order to stay one step ahead of the thieves.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003cem>This story comes to us from the \u003ca href=\"http://kcur.org/term/kansas-news-service#stream/0\">Kansas News Service\u003c/a>, a collaboration covering health, education and politics across the state. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a group of visiting scientists prepared to board a plane in Hawaii that would take them back home to China, U.S. customs agents found rice seeds in their luggage. Those seeds are likely to land at least one scientist in federal prison.\u003c/p>\n\u003cp>Agriculture today is a high-tech business, but as that technology has developed, so has the temptation to take shortcuts and steal trade secrets that could unlock huge profits. The FBI \u003ca href=\"https://ucr.fbi.gov/investigate/counterintelligence/agricultural-economic-espionage-brochure\">calls agricultural economic espionage \"a growing threat\"\u003c/a> and some are worried that biotech piracy can spell big trouble for a dynamic and growing U.S. industry.\u003c/p>\n\u003cp>\u003cstrong>Crime In The Lab\u003c/strong>\u003c/p>\n\u003cp>On the western outskirts of Junction City, Kan., just off of Interstate 70, sits an unassuming industrial building. The white lettering on the blue sign out front reads \"Ventria Bioscience,\" and driving by, it is hard to believe the nondescript building houses a cutting-edge research facility.\u003c/p>\n\u003cp>Scientists at Ventria have developed a way to genetically engineer rice so that it can be used to grow human proteins for medical uses. The process places a microscopic piece of synthetic DNA into the rice genome, which tells the growing plant to make the desired protein as it matures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ventria President and CEO Scott Deeter says the idea goes back 25 or 30 years, but his company was the first to commercialize it.\u003c/p>\n\u003cfigure id=\"attachment_118007\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d.jpg\" alt=\"Scott Deeter, president and CEO of Ventria Bioscience, says that Chinese theft of his technology could have driven him out of business.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-118007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/060117_tradesecrets_deeter-6adf7ab82efe77a4cfed378936a4f714ccb22c3d-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Scott Deeter, president and CEO of Ventria Bioscience, says that Chinese theft of his technology could have driven him out of business. \u003ccite>(Bryan Thompson/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's really been the dream of our industry for a long time,\" Deeter says. \"The challenge has really been that the yield of the target product in the plant material was never high enough to make it cost-effective.\"\u003c/p>\n\u003cp>The company invested some $85 million in developing the technology, Deeter says, and he thinks it has the potential to generate upwards of $1 billion in annual revenue. But that potential could be undermined by foreign piracy.\u003c/p>\n\u003cp>Former Ventria rice breeder Weiqiang Zhang is awaiting sentencing in federal court in Kansas City for conspiring to steal the company's trade secrets. He hosted the delegation of visiting scientists from a Chinese crops research institute in whose luggage authorities found the rice seeds in 2013.\u003c/p>\n\u003cp>Had they succeeded in stealing the gene-spliced rice, the scientists may have been able to reverse-engineer it and ultimately undercut Ventria's market. Deeter says it could have driven his company out of business.\u003c/p>\n\u003cp>\u003cstrong>Crime In The Field\u003c/strong>\u003c/p>\n\u003cp>In 2011, a field manager for agribusiness giant Pioneer Hi-Bred International found a man on his knees in an Iowa field, digging up seed corn.\u003c/p>\n\u003cp>It was Mo Hailong—also known as Robert Mo—according to court documents. Hailong, who is originally from China, pleaded guilty in January 2016 to conspiring to steal trade secrets involving corn seed developed by Monsanto and Pioneer.\u003c/p>\n\u003cp>Jason Griess, the assistant U.S. Attorney for the Southern District of Iowa, says the investigation \u003ca href=\"http://www.reuters.com/article/us-usa-china-seeds-idUSKCN0X80D6\">began as a simple matter\u003c/a> of a farmer being suspicious about something he saw and reporting it. Digging up seeds in an open field may be simple, but it is difficult to put a precise value on the loss in cases involving trade secrets.\u003c/p>\n\u003cp>\"Without question, the value of the seed technology in our case was absolutely off the charts,\" Griess says. \"There's simply no disputing by anyone how valuable this is.\"\u003c/p>\n\u003cp>Intellectual property is often hard to protect, no matter what form it takes: films, books, consumer products. The technology used in our food system, however, presents a unique challenge.\u003c/p>\n\u003cp>\"Where the commodity in question is grown in open fields, it's sometimes difficult,\" Griess says. \"And this case is a testament to that.\"\u003c/p>\n\u003cp>The court cases in Kansas and Iowa are the only ones Griess is aware of that have been criminally prosecuted, but he says there have been a few other investigations.\u003c/p>\n\u003cp>\"There are countries in this world that are in dire need of this technology, and one of the ways you go about obtaining it is to steal it,\" Griess says.\u003c/p>\n\u003cp>\u003cstrong>Ties To China\u003c/strong>\u003c/p>\n\u003cp>Theft of intellectual property costs the U.S. economy hundreds of billions each year, according to a recent report from the \u003ca href=\"http://www.ipcommission.org/index.html\">Commission on the Theft of American Intellectual Property\u003c/a>, a Washington D.C.-based ad-hoc panel formed to study \u003ca href=\"http://www.ipcommission.org/report/IP_Commission_Report_Update_2017.pdf\">intellectual property theft\u003c/a>. China, the authors say, is the biggest offender.\u003c/p>\n\u003cp>\"In the last five to seven years, the majority of the cases the government has brought have involved espionage by the Chinese,\" says Peter Toren, an intellectual property attorney in Washington, D.C. Toren was not involved in the IP Commission Report, but as a federal prosecutor in the Computer Crime and Intellectual Property Section of the Justice Department, he won one of the first cases ever prosecuted under the Economic Espionage Act of 1996.\u003c/p>\n\u003cp>It should come as no surprise, he says, that scientists in China would be interested in technology related to agriculture.\u003c/p>\n\u003cp>\"Whether it's in agriculture or any other field, they need access to the technology,\" Toren says. \"And, certainly, if you have 1.4 billion people, access to better seeds is something that you're going to be very interested in.\"\u003c/p>\n\u003cp>Ventria's Scott Deeter hopes that China will crack down on these cases, and that scientists across the world will respect each other's innovations.\u003c/p>\n\u003cp>\"I think the world is better off with that, I mean you get more creativity,\" Deeter says. \"If you make creativity a commodity and something to be stolen, and don't respect it, you won't have very much. It will go away. And that's the risk.\"\u003c/p>\n\u003cp>For now, Deeter says his company has to continue to innovate in order to stay one step ahead of the thieves.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003cem>This story comes to us from the \u003ca href=\"http://kcur.org/term/kansas-news-service#stream/0\">Kansas News Service\u003c/a>, a collaboration covering health, education and politics across the state. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.kcur.org/\">KCUR 89.3\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Less Meat: A Small Change with a Big Impact",
"title": "Eat Less Meat: A Small Change with a Big Impact",
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"content": "\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg\" alt=\"\" width=\"700\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg\" alt=\"\" width=\"700\" height=\"876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-520x651.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg\" alt=\"\" width=\"700\" height=\"616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-240x211.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-375x330.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-520x458.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg\" alt=\"\" width=\"700\" height=\"1324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-160x303.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-240x454.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-375x709.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-520x984.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-240x269.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-375x420.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-520x582.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat11.gif\" alt=\"\" width=\"700\" height=\"937\">\u003cimg class=\"aligncenter size-full wp-image-117925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg\" alt=\"\" width=\"700\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-160x351.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-240x526.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-375x822.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-520x1140.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg\" alt=\"\" width=\"700\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-160x288.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-240x431.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-375x674.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-520x935.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg\" alt=\"\" width=\"700\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-160x376.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-240x564.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-375x881.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n",
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"description": "Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n",
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"nprByline": "\u003ca href=\"http://civileats.com/author/scagle/\">Susie Cagle\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" 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class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" 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https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Pink Slime' Trial Begins, But It's The News Media Under The Microscope",
"title": "'Pink Slime' Trial Begins, But It's The News Media Under The Microscope",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170531_atc_jury_selection_begins_in_south_dakota_pink_slime_defamation_lawsuit.mp3\u003c/p>\n\u003cp>In a South Dakota court room, ABC News will defend a series of stories it reported five years ago in a defamation law suit. Jury selection started Wednesday.\u003c/p>\n\u003cp>It's a trial that could prove to be a measure of public attitudes toward the media.\u003c/p>\n\u003cp>Back in 2012, ABC Correspondent Jim Avila reported on a practice of a South Dakota-based company called Beef Products, Inc.\u003c/p>\n\u003cp>To lower the fat content of its ground beef, the company added something it called finely textured beef product, made from the trimmings of the cow – lean bits derived from muscle and connective tissue — after it was butchered.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Seventy percent of the ground beef we buy at the supermarket contains something he calls pink slime,\" Avila said in a clip from the original reporting – using the name for the substance that former USDA scientist microbiologist Gerald Zirnstein had given it: \"pink slime.\"\u003c/p>\n\u003cp>ABC News pointed out in its stories that the addition of \"pink slime\" was common and not unsafe to eat, but was not labelled on meat packages.\u003c/p>\n\u003cp>Beef Products, Inc. says sudden public awareness of something with such an unappetizing name cost it business, leading it to close three plants and lay off more than 700 workers. In the wake of the ABC News reports, fast-food chains severed ties with the company, and hundreds of thousands of people signed petitions to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/15/148685884/usda-to-give-schools-more-ground-beef-choices-after-outcry-over-pink-slime\">keep pink slime\" out of school lunches\u003c/a>. In 2012, Beef Products, Inc. brought the suit that is just now coming to trial.\u003c/p>\n\u003cp>\u003cem>All Things Considered\u003c/em> host Robert Siegel discussed the case with Jane Kirtley, director of the Silha Center for the Study of Media Ethics and Law at the University of Minnesota. A transcript of their conversation follows, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What does the company, Beef Products, Inc., have to show to win a defamation judgment against ABC News?\u003c/strong>\u003c/p>\n\u003cp>If what they're suing under is the agricultural disparagement law in South Dakota, they have to prove that ABC News said the beef product was unsafe to consume. If it's a common, garden-variety libel case, they have to prove that what was published about them was false. Moreover, they have to show that ABC News acted with what is called actual malice.\u003c/p>\n\u003cp>\u003cstrong>Is the company bringing this action under both laws?\u003c/strong>\u003c/p>\n\u003cp>It's suing under everything under the sun – product disparagement, interference with business operations and a variety of other claims.\u003c/p>\n\u003cp>\u003cstrong>Can Beef Products, Inc. argue successfully that by being the only company that was described doing this — even though it was done by many other companies — that this constituted defamation in some way?\u003c/strong>\u003c/p>\n\u003cp>One of the questions about the agricultural disparagement law is whether it deals with the company or with the product itself. BPI has claimed that essentially what ABC News has said is that the company was complicit in mislabeling or not labeling when [finely textured beef product] was included in beef that was sold to consumers in grocery stores.\u003c/p>\n\u003cp>\u003cstrong>This case reminds me of Bismarck's line that people who want to savor either sausage or the law shouldn't watch the process of making either one. Making beef can look pretty ugly here. Is that essentially the essence of the lawsuit?\u003c/strong>\u003c/p>\n\u003cp>ABC News actually did some reporting at BPI and showed what it characterized as a pristine plant with pristine processing. But the mere use of the phrase pink slime was something that captured the public imagination and I think, frankly, escalated the ick factor.\u003c/p>\n\u003cp>\u003cstrong>This case comes to trial at a time when the so-called mainstream media, which would include ABC News, are routinely attacked for purveying fake news and the president of the United States complains about lax libel laws. Could this case possibly move the standard for defamation?\u003c/strong>\u003c/p>\n\u003cp>It's only a trial decision at this point, so of course, it would have no precedential value. But I do think it's a bellwether in the sense that it raises two very critical issues. One is that BPI claims that ABC News was basically on a disinformation campaign, which is another way of saying fake news. The other goes at the heart of what the media are supposed to be doing, which is informing the public about things that might be matters of interest to them but which corporate America might not be interested in sharing with them. And I think that was ABC's justification for doing this story – simply to let people know that this substance was in their ground beef.\u003c/p>\n\u003cp>\u003cem>NPR senior editor and Salt host Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The icky name refers to cow trimmings added to ground beef to lower its fat content. In 2012 ABC News revealed the practice. Now a beef company's defamation suit for those reports is finally in court.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a South Dakota court room, ABC News will defend a series of stories it reported five years ago in a defamation law suit. Jury selection started Wednesday.\u003c/p>\n\u003cp>It's a trial that could prove to be a measure of public attitudes toward the media.\u003c/p>\n\u003cp>Back in 2012, ABC Correspondent Jim Avila reported on a practice of a South Dakota-based company called Beef Products, Inc.\u003c/p>\n\u003cp>To lower the fat content of its ground beef, the company added something it called finely textured beef product, made from the trimmings of the cow – lean bits derived from muscle and connective tissue — after it was butchered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Seventy percent of the ground beef we buy at the supermarket contains something he calls pink slime,\" Avila said in a clip from the original reporting – using the name for the substance that former USDA scientist microbiologist Gerald Zirnstein had given it: \"pink slime.\"\u003c/p>\n\u003cp>ABC News pointed out in its stories that the addition of \"pink slime\" was common and not unsafe to eat, but was not labelled on meat packages.\u003c/p>\n\u003cp>Beef Products, Inc. says sudden public awareness of something with such an unappetizing name cost it business, leading it to close three plants and lay off more than 700 workers. In the wake of the ABC News reports, fast-food chains severed ties with the company, and hundreds of thousands of people signed petitions to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/15/148685884/usda-to-give-schools-more-ground-beef-choices-after-outcry-over-pink-slime\">keep pink slime\" out of school lunches\u003c/a>. In 2012, Beef Products, Inc. brought the suit that is just now coming to trial.\u003c/p>\n\u003cp>\u003cem>All Things Considered\u003c/em> host Robert Siegel discussed the case with Jane Kirtley, director of the Silha Center for the Study of Media Ethics and Law at the University of Minnesota. A transcript of their conversation follows, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>What does the company, Beef Products, Inc., have to show to win a defamation judgment against ABC News?\u003c/strong>\u003c/p>\n\u003cp>If what they're suing under is the agricultural disparagement law in South Dakota, they have to prove that ABC News said the beef product was unsafe to consume. If it's a common, garden-variety libel case, they have to prove that what was published about them was false. Moreover, they have to show that ABC News acted with what is called actual malice.\u003c/p>\n\u003cp>\u003cstrong>Is the company bringing this action under both laws?\u003c/strong>\u003c/p>\n\u003cp>It's suing under everything under the sun – product disparagement, interference with business operations and a variety of other claims.\u003c/p>\n\u003cp>\u003cstrong>Can Beef Products, Inc. argue successfully that by being the only company that was described doing this — even though it was done by many other companies — that this constituted defamation in some way?\u003c/strong>\u003c/p>\n\u003cp>One of the questions about the agricultural disparagement law is whether it deals with the company or with the product itself. BPI has claimed that essentially what ABC News has said is that the company was complicit in mislabeling or not labeling when [finely textured beef product] was included in beef that was sold to consumers in grocery stores.\u003c/p>\n\u003cp>\u003cstrong>This case reminds me of Bismarck's line that people who want to savor either sausage or the law shouldn't watch the process of making either one. Making beef can look pretty ugly here. Is that essentially the essence of the lawsuit?\u003c/strong>\u003c/p>\n\u003cp>ABC News actually did some reporting at BPI and showed what it characterized as a pristine plant with pristine processing. But the mere use of the phrase pink slime was something that captured the public imagination and I think, frankly, escalated the ick factor.\u003c/p>\n\u003cp>\u003cstrong>This case comes to trial at a time when the so-called mainstream media, which would include ABC News, are routinely attacked for purveying fake news and the president of the United States complains about lax libel laws. Could this case possibly move the standard for defamation?\u003c/strong>\u003c/p>\n\u003cp>It's only a trial decision at this point, so of course, it would have no precedential value. But I do think it's a bellwether in the sense that it raises two very critical issues. One is that BPI claims that ABC News was basically on a disinformation campaign, which is another way of saying fake news. The other goes at the heart of what the media are supposed to be doing, which is informing the public about things that might be matters of interest to them but which corporate America might not be interested in sharing with them. And I think that was ABC's justification for doing this story – simply to let people know that this substance was in their ground beef.\u003c/p>\n\u003cp>\u003cem>NPR senior editor and Salt host Maria Godoy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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": "How New Roots Are Driving An Apple Renaissance",
"title": "How New Roots Are Driving An Apple Renaissance",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
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"description": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
"title": "How New Roots Are Driving An Apple Renaissance | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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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"content": "\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/Ovbe1pyaoko\u003c/p>\n\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \u003c/p>\n\u003cp>https://youtu.be/Cok4f84lrmE\u003c/p>\n\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/Ovbe1pyaoko'\n title='//www.youtube.com/embed/Ovbe1pyaoko'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \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/Cok4f84lrmE'\n title='//www.youtube.com/embed/Cok4f84lrmE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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": "Congress and Farmers Are Shocked By Proposed USDA Cuts",
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"content": "\u003cp>Top officials at the U.S. Department of Agriculture didn't even try to act enthusiastic as they unveiled details of their agency's proposed 2018 \u003ca href=\"https://www.usda.gov/sites/default/files/documents/USDA-Budget-Summary-2018.pdf\">budget\u003c/a>, which includes drastic cuts in spending. \"We're going to do the best we can,\" said Agriculture Secretary Sonny Perdue. \"It's my job to implement that plan.\"\u003c/p>\n\u003cp>The broad outlines of this budget, with its 20 percent cut in the USDA's discretionary spending, had been released two months ago. This week, it became clear exactly what the Trump administration wants to cut: agricultural research, food aid for the poor, and programs that benefit small rural communities.\u003c/p>\n\u003cp>The budget also includes a surprise that's particularly unwelcome to big Midwestern farmers. It proposes new restrictions on government-subsidized crop insurance, a program that is particular favorite of grain farmers. The changes, which would require congressional approval, would limit the ability of large farmers to take advantage of those programs and cut government subsidies by more than $2.5 billion each year.\u003c/p>\n\u003cp>In a statement, the American Farm Bureau Federation said that \"this budget fails agriculture and rural America.\" Similar criticism came from the \u003ca href=\"https://soygrowers.com/soy-growers-oppose-white-house-budget/\">American Soybean Association\u003c/a> and the \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2017/05/ncga-statement-on-presidents-proposed-fy18-budget\">National Corn Growers Association\u003c/a>.\u003c/p>\n\u003cp>The impact of those cuts, however, is dwarfed by proposed restrictions on the SNAP program, which helps the poor buy food. Those changes would cut SNAP spending by $4.6 billion in 2018, increasing to more than $20 billion annually by 2022.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The budget reduces funding for the Agricultural Research Service by $360 million, or 26 percent. This would mean closing the doors at 17 research centers.\u003c/p>\n\u003cp>It also completely eliminates the country's flagship program of international food aid, called Food For Peace. The current USDA budget includes $1.7 billion for that program.\u003c/p>\n\u003cp>All of this, of course, is merely a proposal for Congress to consider, and by all indications, Congress is inclined to reject much of it. The Republican chairmen of the agricultural committees in both the Senate and the House released a muted joint \u003ca href=\"https://www.agriculture.senate.gov/newsroom/rep/press/release/agriculture-chairmen-roberts-conaway-react-to-administrations-fy-2018-budget-proposal\">statement\u003c/a> that said nothing at all about the proposal itself, but promised to \"fight to ensure farmers have a strong safety net.\" They also pledged \"to take a look at our nutrition assistance programs to ensure that they are helping the most vulnerable in our society\" — a signal that they hope to revive the rural-urban coalition in Congress that has traditionally defended a package of food aid and farm subsidies.\u003c/p>\n\u003cp>Congressman Collin Peterson (D-MN) said in a statement that \"this budget is going nowhere on Capitol Hill but it is still a statement of priorities and should be of concern to all rural Americans.\" Sen. Debbie Stabenow (D-MI) called it \"harsh and short-sighted.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The Trump administration wants to cut both food aid to the poor and subsidies for the nation's farmers. Supporters of both programs are joining forces to fight the cuts in Congress.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Top officials at the U.S. Department of Agriculture didn't even try to act enthusiastic as they unveiled details of their agency's proposed 2018 \u003ca href=\"https://www.usda.gov/sites/default/files/documents/USDA-Budget-Summary-2018.pdf\">budget\u003c/a>, which includes drastic cuts in spending. \"We're going to do the best we can,\" said Agriculture Secretary Sonny Perdue. \"It's my job to implement that plan.\"\u003c/p>\n\u003cp>The broad outlines of this budget, with its 20 percent cut in the USDA's discretionary spending, had been released two months ago. This week, it became clear exactly what the Trump administration wants to cut: agricultural research, food aid for the poor, and programs that benefit small rural communities.\u003c/p>\n\u003cp>The budget also includes a surprise that's particularly unwelcome to big Midwestern farmers. It proposes new restrictions on government-subsidized crop insurance, a program that is particular favorite of grain farmers. The changes, which would require congressional approval, would limit the ability of large farmers to take advantage of those programs and cut government subsidies by more than $2.5 billion each year.\u003c/p>\n\u003cp>In a statement, the American Farm Bureau Federation said that \"this budget fails agriculture and rural America.\" Similar criticism came from the \u003ca href=\"https://soygrowers.com/soy-growers-oppose-white-house-budget/\">American Soybean Association\u003c/a> and the \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2017/05/ncga-statement-on-presidents-proposed-fy18-budget\">National Corn Growers Association\u003c/a>.\u003c/p>\n\u003cp>The impact of those cuts, however, is dwarfed by proposed restrictions on the SNAP program, which helps the poor buy food. Those changes would cut SNAP spending by $4.6 billion in 2018, increasing to more than $20 billion annually by 2022.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The budget reduces funding for the Agricultural Research Service by $360 million, or 26 percent. This would mean closing the doors at 17 research centers.\u003c/p>\n\u003cp>It also completely eliminates the country's flagship program of international food aid, called Food For Peace. The current USDA budget includes $1.7 billion for that program.\u003c/p>\n\u003cp>All of this, of course, is merely a proposal for Congress to consider, and by all indications, Congress is inclined to reject much of it. The Republican chairmen of the agricultural committees in both the Senate and the House released a muted joint \u003ca href=\"https://www.agriculture.senate.gov/newsroom/rep/press/release/agriculture-chairmen-roberts-conaway-react-to-administrations-fy-2018-budget-proposal\">statement\u003c/a> that said nothing at all about the proposal itself, but promised to \"fight to ensure farmers have a strong safety net.\" They also pledged \"to take a look at our nutrition assistance programs to ensure that they are helping the most vulnerable in our society\" — a signal that they hope to revive the rural-urban coalition in Congress that has traditionally defended a package of food aid and farm subsidies.\u003c/p>\n\u003cp>Congressman Collin Peterson (D-MN) said in a statement that \"this budget is going nowhere on Capitol Hill but it is still a statement of priorities and should be of concern to all rural Americans.\" Sen. Debbie Stabenow (D-MI) called it \"harsh and short-sighted.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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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"content": "\u003cp>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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": "Many Of California's Salmon Populations Unlikely To Survive The Century",
"title": "Many Of California's Salmon Populations Unlikely To Survive The Century",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.",
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"description": "Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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/",
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},
"fresh-air": {
"id": "fresh-air",
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"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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"meta": {
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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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"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",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"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/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"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.",
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