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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Dry Farming Help Save California’s Vineyards?",
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"content": "\u003cp>\u003ci>by Lela Nargi\u003c/i>\u003c/p>\n\u003cp>California’s most recent drought lasted many long, parched years—eight in some regions—before ending in 2017 to the relief of everyone in and out of agriculture. For the state’s grape growers, it meant respite from parched vines putting out small berries and leaves and showing other signs of stress.\u003cbr>\n[aside postID='bayareabites_68996,bayareabites_130307' label='More on Dry Farming']\u003cbr>\n“It was hard to walk through some vineyards and see vines dying, and there was nothing you could do,” says Tegan Passalacqua, director of winemaking for \u003ca href=\"http://www.turleywinecellars.com/\">Turley Wine Cellars\u003c/a>. “Some vineyards lost 300 vines in one year. Talk to the old timers, and they’ll tell you—they never remember that happening.”\u003c/p>\n\u003cp>There was plenty of suffering to go around, but some vineyards fared less terribly than others—historic parcels east of San Francisco, in Contra Costa County, for example. Planted at the turn of the last century by Italian, Portuguese, and Spanish immigrants, they rely on a technique called dry farming rather than irrigation.\u003c/p>\n\u003cp>While these vineyards did not go unscathed during the drought, they did manage to “acclimatize,” says Charlie Tsegeletos, director of winemaking for \u003ca href=\"https://clinecellars.com/\">Cline Cellars\u003c/a>, which owns about 150 acres of heritage vineyards in the county and contracts from another 300 acres.\u003c/p>\n\u003cfigure id=\"attachment_135019\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750.jpg\" alt=\"Cline Family Cellars winemaker Charlie Tsegeletos.\" width=\"700\" height=\"750\" class=\"size-full wp-image-135019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750-160x171.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Cline Family Cellars winemaker Charlie Tsegeletos. \u003ccite>(Courtesy of Cline Family Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All around them, Contra Costa is experiencing an explosion of development. The allure of living amid the old vineyards’ leafy, picturesque rows is, ironically, \u003ca href=\"https://civileats.com/2009/08/10/farmland-conservation-the-important-lesson-of-brentwood-california/\">threatening their continued existence\u003c/a>. Tsegeletos says offers of hundreds of thousands of dollars per acre are hard to pass up for vineyard heirs with little interest in continuing the family business. With development has come concern that if these vineyards disappear, the knowledge the county’s dry farms can offer other wine-growing systems in fast-drying regions may also fade away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A critical lesson of dry farming “is that there are options,” says Matt Dees, winemaker at \u003ca href=\"https://www.jonata.com/\">Jonata Vineyard\u003c/a> in Southern California.\u003c/p>\n\u003cp>This has special relevance in light of the state’s \u003ca href=\"https://water.ca.gov/Programs/Groundwater-Management/SGMA-Groundwater-Management\">2014 Sustainable Groundwater Management Act\u003c/a> (SGMA), which will soon begin to \u003ca href=\"https://water.ca.gov/Programs/Groundwater-Management/SGMA-Groundwater-Management\">curtail the amount of water\u003c/a> that can be pumped from 21 critically over-drafted aquifers, several of which are in wine-producing regions. \u003ca href=\"https://www.usatoday.com/story/news/nation/2019/09/08/climate-change-threatens-worlds-wineries-which-grapes-saved/2136457001/\">Some in the industry are already preparing\u003c/a> by shading vineyards, cover-cropping, and seeking out new rootstocks.\u003c/p>\n\u003cp>Passalacqua says this past, balmy year in California was a “healing” time for vineyards, and sufficient winter rains allowed viticulturists to almost forget the specter of drought. But there’s no looking away from the changing climate. Vintners and winemakers are experiencing “a lot of urgency,” says Allison Jordan, executive director of the California Sustainable Winegrowing Alliance (CSWA). “I have great hope that we will find a way through.”\u003c/p>\n\u003ch2>The Tenets of Dry Farming\u003c/h2>\n\u003cp>Two years ago, while contemplating the extreme variability in recent rainfall, Dees planted two experimental acres of dry-farmed grapes in a Jonata vineyard in \u003ca href=\"https://www.ballardcanyonava.org/\">Ballard Canyon\u003c/a>. He’d gotten to thinking, “What if the drought continues? What if nine inches of rain a year is the new normal? We’d better be ready.”\u003c/p>\n\u003cp>Dry farming, a method that’s been used for centuries to grow grapes, almonds, and olives in Mediterranean countries, requires soils with enough structure to hold moisture from \u003ca href=\"https://water.ca.gov/LegacyFiles/floodmgmt/hafoo/csc/docs/CA_Precipitation_2pager.pdf\">seasonal rains\u003c/a> for months at a time—in California, these rains happen between October and April. One method is to plant young vines that are grafted to vigorous rootstocks relatively far apart and water them for only their first two years in the ground. The point is to encourage their roots to dig deep into the dirt from which they’ll pull stored rainwater starting in year three.\u003c/p>\n\u003cfigure id=\"attachment_135020\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468.jpg\" alt=\"Dry farmed grape vineyards\" width=\"700\" height=\"468\" class=\"size-full wp-image-135020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468-160x107.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Dry farmed grape vineyards \u003ccite>(Courtesy of Jonata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In dry farming, you’re putting resistance into the system,” says Stephen Gliessman, an emeritus agroecologist at the University of Santa Cruz who also co-owns the dry-farmed vineyard \u003ca href=\"http://www.condorshope.com/\">Condor’s Hope\u003c/a> in the Cuyama Valley of northern Santa Barbara County.\u003c/p>\n\u003cp>Though plenty of wine grape growers in the state practice dry farming, the method represents a drop in the bucket of a $70 billion business. Tightly spaced, high-yield, drip-irrigated vineyards are much in favor; their practices encourage roots to hang out near the surface of the soil, where they expect to find water—and they can’t survive without a frequent fix.\u003c/p>\n\u003cp>Dry-farming yields per acre can be lower; \u003ca href=\"http://www.caff.org/wp-content/uploads/2011/08/Dry-Farming-BMP-Guide_web.pdf\">some estimates\u003c/a> put them at two to three tons per acre, versus three to four tons for premium grapes. Fans of wines made from dry-farmed grapes, however, extoll their more complex flavors. “But vineyards today are too focused on maximizing yields rather than adapting to local conditions so they’re not so dependent on water,” Gliessman says. “They’re using a limited resource, and climate change makes it worse.”\u003c/p>\n\u003ch2>Small Farms Experimenting with New (Old) Methods\u003c/h2>\n\u003cp>Gliessman and his neighbors in the near-desert of Cuyama could watch this scenario play out at a vineyard \u003ca href=\"https://www.thecrimson.com/article/2019/3/6/hmc-vineyard-environmental-review/\">owned by the company\u003c/a> that manages Harvard University’s endowment. North Fork Vineyard’s irrigation system is drawing what Gliessman calls “excessive” groundwater from one of those 21 critically over-drafted aquifers. This water use has raised the hackles of residents, who are waiting to see how SGMA, which spurred \u003ca href=\"http://cuyamabasin.org/assets/pdf/Cuyama-GSP-Section-4-Monitoring-Networks.pdf\">Cuyama’s Groundwater Management Plan\u003c/a>, will affect the valley starting next year.\u003c/p>\n\u003cp>Harvard’s vineyard, says Gliessman, is a prime example—although certainly not the only one—of grapes being planted in a manner that is not appropriate for the land and the available water. “Companies growing grapes industrially have to start accepting the fact that water-intensive systems are going to have to change.”\u003c/p>\n\u003cp>At the moment, though, it’s smaller wineries that seem most open to adapting. This is partly to do with finances. Big companies can afford to shell out for increasingly expensive water rights where needed, or purchase additional acres in cooler places, like British Columbia, says David Runsten, policy director of sustainability advocacy organization \u003ca href=\"https://www.caff.org/\">Community Alliance with Family Farmers\u003c/a> (CAFF). Smaller operations, he says, “are stuck where they are. But can they dry farm?”\u003c/p>\n\u003cfigure id=\"attachment_135021\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff.jpg\" alt=\"Dry-farmed grapevines with cover crops.\" width=\"640\" height=\"631\" class=\"size-full wp-image-135021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff-160x158.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dry-farmed grapevines with cover crops. \u003ccite>(Courtesy of CAFF)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jonata’s Dees is not the only one trying. More than half of Turley’s 50 vineyards across the state practice dry farming. Cline is experimenting with own-rooted—as opposed to grafted—vines on some near-dry-farmed blocks at its home base in Sonoma; Tsegeletos calls it “risky” due to pest concerns. \u003ca href=\"https://tablascreek.com/\">Tablas Creek\u003c/a>, in Paso Robles, mostly dry farms its roughly 120 acres and has set up 30 acres the “old-fashioned California way,” with vines far apart and no irrigation system installed, according to general manager Jason Haas. He says in those blocks, “Getting into harvest season in the drought years, it looked like there was no drought at all.”\u003c/p>\n\u003cp>A grower can’t just one day decide to up and dry farm. “It requires thinking [in advance] about how to get vines to generate a deep root system,” says Haas; as vineyard parcels come to the end of their lives, though, they can be replaced. Dry farming also isn’t right if soils and rainfall aren’t a match.\u003c/p>\n\u003cp>But Haas, Runsten, and Gliessman all think more vineyards could adopt the practice. In Mendocino County, says Runsten, many wineries irrigate their vines, “and I can’t understand why. They’re next to the Russian River and get plenty of rain.” He blames convention—the idea that “this is the way things are done”—and the risk-averse nature of vineyard consultants.\u003c/p>\n\u003cp>“As you go farther north and closer to the coast, dry farming becomes more viable,” says Haas. Some winemakers argue that it could even work for \u003ca href=\"http://agwaterstewards.org/practices/dry_farming/\">all of landlocked Napa\u003c/a>, where \u003ca href=\"https://www.sfchronicle.com/wine/article/Napa-wineries-confront-climate-change-by-planting-14308512.php\">the San Francisco Chronicle\u003c/a> reported recently that climate-slammed vineyards are scrambling to try out heat-hardy varietals.\u003c/p>\n\u003ch2>Spreading the Dry-Farming Gospel\u003c/h2>\n\u003cp>Tablas Creek and other vineyards have hosted seminars presented by CAFF to offer up research and help viticulturists think about adjusting the way they grow grapes. Runsten says there’s been a general pooh-poohing of some of CAFF’s projected climate models. On the flip side, Haas sees grower interest in dry farming increasing. “All over, there are people who are terrified” about the shifting climate, he says; to prepare, many of them are willing to try something new to them.\u003c/p>\n\u003cfigure id=\"attachment_135022\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525.jpg\" alt=\"Matt Dees (center), with assistant winemaker Drew Pickering (left) and vineyard manager Ruben Solorzano (right).\" width=\"350\" height=\"525\" class=\"size-full wp-image-135022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525-160x240.jpg 160w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Matt Dees (center), with assistant winemaker Drew Pickering (left) and vineyard manager Ruben Solorzano (right). \u003ccite>(Courtesy of Jonata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years into his dry-farming experiment, Jonata’s Dees is not a card-carrying convert. “There are people who are taking up the dry-farming torch and saying the old vines are the ideal, but it’s not black and white to me,” he says. He thinks an “integrated” approach that reduces reliance on irrigation but also increases soil health, might be more viable for a lot of vineyards. California’s \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/10/Healthy-Soils-Fact-Sheet-2018.pdf\">Healthy Soils Program makes grants\u003c/a> to wine grape growers for just that latter purpose.\u003c/p>\n\u003cp>Still, watching the young vines in his experimental block dig deep to find water has been eye opening, he says, and perhaps indicates that they’re stronger than he gave them credit for. There’s also “a feeling you get sometimes in vineyards, and this feels really good.”\u003c/p>\n\u003cp>CAFF received grant money from the California Department of Water Resources (DWR) to run seminars a few years ago and continues to conduct them when it can. DWR funds other water-use efficiency programs for vineyards, although they are mostly focused on irrigation systems, according to information shared by the department.\u003c/p>\n\u003cp>The CSWA supports water use reduction goals, too, including improved irrigation systems and monitoring with technology such as drones; encouraging best practices such as cover crop management; and third-party sustainability certification that includes a water component. The Alliance partnered with CAFF to produce some dry-farming case studies, says CSWA’s Jordan, who believes, too, that dry farming could expand in California. “In places where it’s appropriate, I think additional education will help increase rates” of adoption, she says.\u003c/p>\n\u003cp>But even beyond the focus of dry farming, Dees says, “Grumpy old farmers are getting together to talk about [sustainability]. That says a ton.”\u003c/p>\n\u003cp>In Contra Costa County, efforts to preserve the old vineyards continue. Cline’s Tsegeletos says that the city of Oakley seems genuinely interested in trying to keep them around, offering some rent-free acres. But should development amp up throughout the county, Gliessman says there will be repercussions, and not just for the vineyards. Swimming pools and lawns use a lot of groundwater; pavement “affects the capacity of systems to take in water, get it into the soil system, and help maintain groundwater—it all runs off instead.” Whoever’s left behind to use that water, they’ll have less of it.\u003c/p>\n\u003cp>Beyond that, Gliessman sees something urgent yet less visible at stake. “Taking the place of these small operations are large-scale industrial [ones],” he said. “What we’re losing are people who live on the land, work it, know it and its history, and are committed to sustainability. And that is what the future of agriculture should be.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/10/03/can-dry-farming-help-save-californias-vineyards/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“It was hard to walk through some vineyards and see vines dying, and there was nothing you could do,” says Tegan Passalacqua, director of winemaking for \u003ca href=\"http://www.turleywinecellars.com/\">Turley Wine Cellars\u003c/a>. “Some vineyards lost 300 vines in one year. Talk to the old timers, and they’ll tell you—they never remember that happening.”\u003c/p>\n\u003cp>There was plenty of suffering to go around, but some vineyards fared less terribly than others—historic parcels east of San Francisco, in Contra Costa County, for example. Planted at the turn of the last century by Italian, Portuguese, and Spanish immigrants, they rely on a technique called dry farming rather than irrigation.\u003c/p>\n\u003cp>While these vineyards did not go unscathed during the drought, they did manage to “acclimatize,” says Charlie Tsegeletos, director of winemaking for \u003ca href=\"https://clinecellars.com/\">Cline Cellars\u003c/a>, which owns about 150 acres of heritage vineyards in the county and contracts from another 300 acres.\u003c/p>\n\u003cfigure id=\"attachment_135019\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750.jpg\" alt=\"Cline Family Cellars winemaker Charlie Tsegeletos.\" width=\"700\" height=\"750\" class=\"size-full wp-image-135019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-4-Charlie-Tsegeletos-700x750-160x171.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Cline Family Cellars winemaker Charlie Tsegeletos. \u003ccite>(Courtesy of Cline Family Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All around them, Contra Costa is experiencing an explosion of development. The allure of living amid the old vineyards’ leafy, picturesque rows is, ironically, \u003ca href=\"https://civileats.com/2009/08/10/farmland-conservation-the-important-lesson-of-brentwood-california/\">threatening their continued existence\u003c/a>. Tsegeletos says offers of hundreds of thousands of dollars per acre are hard to pass up for vineyard heirs with little interest in continuing the family business. With development has come concern that if these vineyards disappear, the knowledge the county’s dry farms can offer other wine-growing systems in fast-drying regions may also fade away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A critical lesson of dry farming “is that there are options,” says Matt Dees, winemaker at \u003ca href=\"https://www.jonata.com/\">Jonata Vineyard\u003c/a> in Southern California.\u003c/p>\n\u003cp>This has special relevance in light of the state’s \u003ca href=\"https://water.ca.gov/Programs/Groundwater-Management/SGMA-Groundwater-Management\">2014 Sustainable Groundwater Management Act\u003c/a> (SGMA), which will soon begin to \u003ca href=\"https://water.ca.gov/Programs/Groundwater-Management/SGMA-Groundwater-Management\">curtail the amount of water\u003c/a> that can be pumped from 21 critically over-drafted aquifers, several of which are in wine-producing regions. \u003ca href=\"https://www.usatoday.com/story/news/nation/2019/09/08/climate-change-threatens-worlds-wineries-which-grapes-saved/2136457001/\">Some in the industry are already preparing\u003c/a> by shading vineyards, cover-cropping, and seeking out new rootstocks.\u003c/p>\n\u003cp>Passalacqua says this past, balmy year in California was a “healing” time for vineyards, and sufficient winter rains allowed viticulturists to almost forget the specter of drought. But there’s no looking away from the changing climate. Vintners and winemakers are experiencing “a lot of urgency,” says Allison Jordan, executive director of the California Sustainable Winegrowing Alliance (CSWA). “I have great hope that we will find a way through.”\u003c/p>\n\u003ch2>The Tenets of Dry Farming\u003c/h2>\n\u003cp>Two years ago, while contemplating the extreme variability in recent rainfall, Dees planted two experimental acres of dry-farmed grapes in a Jonata vineyard in \u003ca href=\"https://www.ballardcanyonava.org/\">Ballard Canyon\u003c/a>. He’d gotten to thinking, “What if the drought continues? What if nine inches of rain a year is the new normal? We’d better be ready.”\u003c/p>\n\u003cp>Dry farming, a method that’s been used for centuries to grow grapes, almonds, and olives in Mediterranean countries, requires soils with enough structure to hold moisture from \u003ca href=\"https://water.ca.gov/LegacyFiles/floodmgmt/hafoo/csc/docs/CA_Precipitation_2pager.pdf\">seasonal rains\u003c/a> for months at a time—in California, these rains happen between October and April. One method is to plant young vines that are grafted to vigorous rootstocks relatively far apart and water them for only their first two years in the ground. The point is to encourage their roots to dig deep into the dirt from which they’ll pull stored rainwater starting in year three.\u003c/p>\n\u003cfigure id=\"attachment_135020\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468.jpg\" alt=\"Dry farmed grape vineyards\" width=\"700\" height=\"468\" class=\"size-full wp-image-135020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-1-jonata-vineyards-700x468-160x107.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Dry farmed grape vineyards \u003ccite>(Courtesy of Jonata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In dry farming, you’re putting resistance into the system,” says Stephen Gliessman, an emeritus agroecologist at the University of Santa Cruz who also co-owns the dry-farmed vineyard \u003ca href=\"http://www.condorshope.com/\">Condor’s Hope\u003c/a> in the Cuyama Valley of northern Santa Barbara County.\u003c/p>\n\u003cp>Though plenty of wine grape growers in the state practice dry farming, the method represents a drop in the bucket of a $70 billion business. Tightly spaced, high-yield, drip-irrigated vineyards are much in favor; their practices encourage roots to hang out near the surface of the soil, where they expect to find water—and they can’t survive without a frequent fix.\u003c/p>\n\u003cp>Dry-farming yields per acre can be lower; \u003ca href=\"http://www.caff.org/wp-content/uploads/2011/08/Dry-Farming-BMP-Guide_web.pdf\">some estimates\u003c/a> put them at two to three tons per acre, versus three to four tons for premium grapes. Fans of wines made from dry-farmed grapes, however, extoll their more complex flavors. “But vineyards today are too focused on maximizing yields rather than adapting to local conditions so they’re not so dependent on water,” Gliessman says. “They’re using a limited resource, and climate change makes it worse.”\u003c/p>\n\u003ch2>Small Farms Experimenting with New (Old) Methods\u003c/h2>\n\u003cp>Gliessman and his neighbors in the near-desert of Cuyama could watch this scenario play out at a vineyard \u003ca href=\"https://www.thecrimson.com/article/2019/3/6/hmc-vineyard-environmental-review/\">owned by the company\u003c/a> that manages Harvard University’s endowment. North Fork Vineyard’s irrigation system is drawing what Gliessman calls “excessive” groundwater from one of those 21 critically over-drafted aquifers. This water use has raised the hackles of residents, who are waiting to see how SGMA, which spurred \u003ca href=\"http://cuyamabasin.org/assets/pdf/Cuyama-GSP-Section-4-Monitoring-Networks.pdf\">Cuyama’s Groundwater Management Plan\u003c/a>, will affect the valley starting next year.\u003c/p>\n\u003cp>Harvard’s vineyard, says Gliessman, is a prime example—although certainly not the only one—of grapes being planted in a manner that is not appropriate for the land and the available water. “Companies growing grapes industrially have to start accepting the fact that water-intensive systems are going to have to change.”\u003c/p>\n\u003cp>At the moment, though, it’s smaller wineries that seem most open to adapting. This is partly to do with finances. Big companies can afford to shell out for increasingly expensive water rights where needed, or purchase additional acres in cooler places, like British Columbia, says David Runsten, policy director of sustainability advocacy organization \u003ca href=\"https://www.caff.org/\">Community Alliance with Family Farmers\u003c/a> (CAFF). Smaller operations, he says, “are stuck where they are. But can they dry farm?”\u003c/p>\n\u003cfigure id=\"attachment_135021\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff.jpg\" alt=\"Dry-farmed grapevines with cover crops.\" width=\"640\" height=\"631\" class=\"size-full wp-image-135021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-3-grapes-with-cover-crops-caff-160x158.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dry-farmed grapevines with cover crops. \u003ccite>(Courtesy of CAFF)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jonata’s Dees is not the only one trying. More than half of Turley’s 50 vineyards across the state practice dry farming. Cline is experimenting with own-rooted—as opposed to grafted—vines on some near-dry-farmed blocks at its home base in Sonoma; Tsegeletos calls it “risky” due to pest concerns. \u003ca href=\"https://tablascreek.com/\">Tablas Creek\u003c/a>, in Paso Robles, mostly dry farms its roughly 120 acres and has set up 30 acres the “old-fashioned California way,” with vines far apart and no irrigation system installed, according to general manager Jason Haas. He says in those blocks, “Getting into harvest season in the drought years, it looked like there was no drought at all.”\u003c/p>\n\u003cp>A grower can’t just one day decide to up and dry farm. “It requires thinking [in advance] about how to get vines to generate a deep root system,” says Haas; as vineyard parcels come to the end of their lives, though, they can be replaced. Dry farming also isn’t right if soils and rainfall aren’t a match.\u003c/p>\n\u003cp>But Haas, Runsten, and Gliessman all think more vineyards could adopt the practice. In Mendocino County, says Runsten, many wineries irrigate their vines, “and I can’t understand why. They’re next to the Russian River and get plenty of rain.” He blames convention—the idea that “this is the way things are done”—and the risk-averse nature of vineyard consultants.\u003c/p>\n\u003cp>“As you go farther north and closer to the coast, dry farming becomes more viable,” says Haas. Some winemakers argue that it could even work for \u003ca href=\"http://agwaterstewards.org/practices/dry_farming/\">all of landlocked Napa\u003c/a>, where \u003ca href=\"https://www.sfchronicle.com/wine/article/Napa-wineries-confront-climate-change-by-planting-14308512.php\">the San Francisco Chronicle\u003c/a> reported recently that climate-slammed vineyards are scrambling to try out heat-hardy varietals.\u003c/p>\n\u003ch2>Spreading the Dry-Farming Gospel\u003c/h2>\n\u003cp>Tablas Creek and other vineyards have hosted seminars presented by CAFF to offer up research and help viticulturists think about adjusting the way they grow grapes. Runsten says there’s been a general pooh-poohing of some of CAFF’s projected climate models. On the flip side, Haas sees grower interest in dry farming increasing. “All over, there are people who are terrified” about the shifting climate, he says; to prepare, many of them are willing to try something new to them.\u003c/p>\n\u003cfigure id=\"attachment_135022\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525.jpg\" alt=\"Matt Dees (center), with assistant winemaker Drew Pickering (left) and vineyard manager Ruben Solorzano (right).\" width=\"350\" height=\"525\" class=\"size-full wp-image-135022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/190923-dry-farming-grapes-vineyards-california-wine-2-jonata-matt-dees-drew-pickering-ruben-solorzano-350x525-160x240.jpg 160w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Matt Dees (center), with assistant winemaker Drew Pickering (left) and vineyard manager Ruben Solorzano (right). \u003ccite>(Courtesy of Jonata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years into his dry-farming experiment, Jonata’s Dees is not a card-carrying convert. “There are people who are taking up the dry-farming torch and saying the old vines are the ideal, but it’s not black and white to me,” he says. He thinks an “integrated” approach that reduces reliance on irrigation but also increases soil health, might be more viable for a lot of vineyards. California’s \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/10/Healthy-Soils-Fact-Sheet-2018.pdf\">Healthy Soils Program makes grants\u003c/a> to wine grape growers for just that latter purpose.\u003c/p>\n\u003cp>Still, watching the young vines in his experimental block dig deep to find water has been eye opening, he says, and perhaps indicates that they’re stronger than he gave them credit for. There’s also “a feeling you get sometimes in vineyards, and this feels really good.”\u003c/p>\n\u003cp>CAFF received grant money from the California Department of Water Resources (DWR) to run seminars a few years ago and continues to conduct them when it can. DWR funds other water-use efficiency programs for vineyards, although they are mostly focused on irrigation systems, according to information shared by the department.\u003c/p>\n\u003cp>The CSWA supports water use reduction goals, too, including improved irrigation systems and monitoring with technology such as drones; encouraging best practices such as cover crop management; and third-party sustainability certification that includes a water component. The Alliance partnered with CAFF to produce some dry-farming case studies, says CSWA’s Jordan, who believes, too, that dry farming could expand in California. “In places where it’s appropriate, I think additional education will help increase rates” of adoption, she says.\u003c/p>\n\u003cp>But even beyond the focus of dry farming, Dees says, “Grumpy old farmers are getting together to talk about [sustainability]. That says a ton.”\u003c/p>\n\u003cp>In Contra Costa County, efforts to preserve the old vineyards continue. Cline’s Tsegeletos says that the city of Oakley seems genuinely interested in trying to keep them around, offering some rent-free acres. But should development amp up throughout the county, Gliessman says there will be repercussions, and not just for the vineyards. Swimming pools and lawns use a lot of groundwater; pavement “affects the capacity of systems to take in water, get it into the soil system, and help maintain groundwater—it all runs off instead.” Whoever’s left behind to use that water, they’ll have less of it.\u003c/p>\n\u003cp>Beyond that, Gliessman sees something urgent yet less visible at stake. “Taking the place of these small operations are large-scale industrial [ones],” he said. “What we’re losing are people who live on the land, work it, know it and its history, and are committed to sustainability. And that is what the future of agriculture should be.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/10/03/can-dry-farming-help-save-californias-vineyards/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages",
"title": "If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133954,science_1922099,bayareabites_133521' label='More Food Science News']\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"title": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_116520' label='The Science of Wine Tasting']\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can This Breakfast Cereal Help Save The Planet?",
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"content": "\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2019/04/20190413_wesat_can_this_breakfast_cereal_help_save_the_planet.mp3\u003cbr>\n[aside postID=\"bayareabites_112980\" label=\"More About Kernza\"]\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Some environmentalists say food production needs a fundamental reboot, with crops that stay rooted in the soil for years, like Kernza, a prairie grass. Even General Mills says it likes the idea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Not Just For Cows Anymore: New Cottonseed Is Safe For People To Eat",
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"content": "\u003cp>You probably don't think of cotton as food.\u003c/p>\n\u003cp>There's a good reason for that. Farmers grow it mostly for the fluffy white fibers that turn into T-shirts or sheets. Cotton plants do produce seeds, but those seeds are poisonous, at least to humans.\u003c/p>\n\u003cp>This week, though,the U.S. Department of Agriculture \u003ca href=\"https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/brs-news-and-information/2018_brs_news/texas_am_low_gossypol_cotton\">approved\u003c/a> a new kind of cotton — one that's been genetically engineered so that the seeds are safe to eat.\u003c/p>\n\u003cp>The invention promises to open new markets for cottonseed, and it could give cotton farming a big boost. Because cotton plants are prodigious seed producers: Every pound of cotton fiber, or lint, comes with 1.6 pounds of seed.\u003c/p>\n\u003cp>\"You're getting more cottonseed than you are lint,\" says Greg Holt, who leads research on cotton production and processing at a USDA research station in Lubbock, Texas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each seed is the size of a small peanut. In principle, it could be highly nutritious. It contains lots of oil and protein. \u003c/p>\n\u003cp>The problem is that the seeds, like the cotton plant's leaves, contain little dark glands full of something called gossypol. \u003c/p>\n\u003cp>\"Gossypol in and of itself is a toxin,\" explains Holt. It's helpful for the cotton plant, because it helps fend off insect pests. But it makes the seed unhealthy for people to eat. It's toxic to most animals, too.\u003c/p>\n\u003cp>So there are limited options for the 40 million tons of cottonseed that stream out of cotton gins around the world each year. \u003c/p>\n\u003cp>\"Seed can go in one of two directions,\" Holt says. \"You're either going to the dairy industry, or you're going to the oil mill.\" \u003c/p>\n\u003cp>Cows don't mind gossypol; their digestive systems can handle it. And the oil mills are set up to crush the seed and then purify the oil, removing the gossypol, so you can use it in human food.\u003c/p>\n\u003cp>But \u003ca href=\"https://ipgb.tamu.edu/people/rathore-keerti-s/\">Keerti Rathore\u003c/a> wanted to expand those options. So 23 years ago, when he arrived at Texas A&M University, he set out to make a cotton plant with seeds that people can eat. \"This was my first project, and hopefully it's coming to an end, and a good conclusion,\" he says.\u003c/p>\n\u003cp>Rathore inserted a new piece of DNA into the cotton plant. In the plant's seeds, it turned off a key gene, the one responsible for producing gossypol. The gene stayed active in the rest of the plant.\u003c/p>\n\u003cp>And it \u003ca href=\"https://today.tamu.edu/2018/10/16/edible-cottonseed-research-at-texas-am-receives-usda-approval/\">worked\u003c/a>. There's still gossypol in leaves of this genetically engineered plant, to protect against insects. But the seeds are almost completely gossypol-free. They're safe to eat. Cut them open, and they even look different. They don't have those little dark glands. Researchers at Texas A&M tested the plants in greenhouses and small field plots. They also roasted a few and ate them. Rathore says they taste like chickpeas.\u003c/p>\n\u003cp>This week, the U.S. Department of Agriculture gave this new cotton a green light. Anybody in the U.S. can grow them.\u003c/p>\n\u003cp>Before the seeds can be sold as food or feed, they'll need approval from the Food and Drug Administration. If that happens, all kind of doors will open. Cottonseed could be used to feed chickens, or fish. The meal could go into protein bars.\u003c/p>\n\u003cp>Rathore's real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren't eating well. \"A lot of these countries that do suffer from malnutrition are also cotton producers,\" he says. \"So I think that those countries may benefit much more from this technology.\" China and India are the world's two top cotton-growing countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Texas A&M is already talking to seed companies that could breed this new genetic trait into cotton varieties that they sell to farmers in the U.S. and abroad. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Not+Just+For+Cows+Anymore%3A+New+Cottonseed+Is+Safe+For+People+To+Eat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Cottonseed is full of protein but toxic to humans and most animals. The USDA has approved a genetically engineered cotton with edible seeds. They could eventually feed chickens, fish — or even people.",
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"description": "Cottonseed is full of protein but toxic to humans and most animals. The USDA has approved a genetically engineered cotton with edible seeds. They could eventually feed chickens, fish — or even people.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't think of cotton as food.\u003c/p>\n\u003cp>There's a good reason for that. Farmers grow it mostly for the fluffy white fibers that turn into T-shirts or sheets. Cotton plants do produce seeds, but those seeds are poisonous, at least to humans.\u003c/p>\n\u003cp>This week, though,the U.S. Department of Agriculture \u003ca href=\"https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/brs-news-and-information/2018_brs_news/texas_am_low_gossypol_cotton\">approved\u003c/a> a new kind of cotton — one that's been genetically engineered so that the seeds are safe to eat.\u003c/p>\n\u003cp>The invention promises to open new markets for cottonseed, and it could give cotton farming a big boost. Because cotton plants are prodigious seed producers: Every pound of cotton fiber, or lint, comes with 1.6 pounds of seed.\u003c/p>\n\u003cp>\"You're getting more cottonseed than you are lint,\" says Greg Holt, who leads research on cotton production and processing at a USDA research station in Lubbock, Texas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each seed is the size of a small peanut. In principle, it could be highly nutritious. It contains lots of oil and protein. \u003c/p>\n\u003cp>The problem is that the seeds, like the cotton plant's leaves, contain little dark glands full of something called gossypol. \u003c/p>\n\u003cp>\"Gossypol in and of itself is a toxin,\" explains Holt. It's helpful for the cotton plant, because it helps fend off insect pests. But it makes the seed unhealthy for people to eat. It's toxic to most animals, too.\u003c/p>\n\u003cp>So there are limited options for the 40 million tons of cottonseed that stream out of cotton gins around the world each year. \u003c/p>\n\u003cp>\"Seed can go in one of two directions,\" Holt says. \"You're either going to the dairy industry, or you're going to the oil mill.\" \u003c/p>\n\u003cp>Cows don't mind gossypol; their digestive systems can handle it. And the oil mills are set up to crush the seed and then purify the oil, removing the gossypol, so you can use it in human food.\u003c/p>\n\u003cp>But \u003ca href=\"https://ipgb.tamu.edu/people/rathore-keerti-s/\">Keerti Rathore\u003c/a> wanted to expand those options. So 23 years ago, when he arrived at Texas A&M University, he set out to make a cotton plant with seeds that people can eat. \"This was my first project, and hopefully it's coming to an end, and a good conclusion,\" he says.\u003c/p>\n\u003cp>Rathore inserted a new piece of DNA into the cotton plant. In the plant's seeds, it turned off a key gene, the one responsible for producing gossypol. The gene stayed active in the rest of the plant.\u003c/p>\n\u003cp>And it \u003ca href=\"https://today.tamu.edu/2018/10/16/edible-cottonseed-research-at-texas-am-receives-usda-approval/\">worked\u003c/a>. There's still gossypol in leaves of this genetically engineered plant, to protect against insects. But the seeds are almost completely gossypol-free. They're safe to eat. Cut them open, and they even look different. They don't have those little dark glands. Researchers at Texas A&M tested the plants in greenhouses and small field plots. They also roasted a few and ate them. Rathore says they taste like chickpeas.\u003c/p>\n\u003cp>This week, the U.S. Department of Agriculture gave this new cotton a green light. Anybody in the U.S. can grow them.\u003c/p>\n\u003cp>Before the seeds can be sold as food or feed, they'll need approval from the Food and Drug Administration. If that happens, all kind of doors will open. Cottonseed could be used to feed chickens, or fish. The meal could go into protein bars.\u003c/p>\n\u003cp>Rathore's real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren't eating well. \"A lot of these countries that do suffer from malnutrition are also cotton producers,\" he says. \"So I think that those countries may benefit much more from this technology.\" China and India are the world's two top cotton-growing countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Texas A&M is already talking to seed companies that could breed this new genetic trait into cotton varieties that they sell to farmers in the U.S. and abroad. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Not+Just+For+Cows+Anymore%3A+New+Cottonseed+Is+Safe+For+People+To+Eat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"description": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sacramento Is Making Urban Agriculture a Way of Life",
"title": "Sacramento Is Making Urban Agriculture a Way of Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As the food movement gains strength and farm-to-fork practices become increasingly popular, many cities across the United States are investing in urban agriculture, both to attract tourists and to improve community health. For example, \u003ca href=\"https://www.thrillist.com/eat/nation/erasing-detroits-food-desert-narrative\">in Detroit\u003c/a>, which \u003ci>The Washington Post\u003c/i> has dubbed a “food mecca,” advocates are using urban farms and community gardens to help ease food insecurity. And, in Boston, legislation to make urban farming easier has contributed to the city’s reputation as a “haven for organic food” and helped make local produce more available to low-income residents.\u003c/p>\n\u003cp>Yet few places have been more vocal in their efforts to expand urban agriculture as Sacramento, California. In fact, if you Google “\u003ca href=\"https://www.google.com/search?q=%E2%80%9Cfarm+to+fork%E2%80%9D\">farm to fork\u003c/a>,” the top result will take you to a \u003ca href=\"https://www.farmtofork.com/\">website\u003c/a> about Sacramento’s initiatives to support local food.\u003c/p>\n\u003cp>“Farm-to-Fork isn’t a passing fad or a marketing slogan in the Sacramento region—it’s the way we live,” \u003ca href=\"https://www.farmtofork.com/what-we-do/why-sacramento/\">the website explains\u003c/a>, noting that the area’s ideal climate, ability to grow food year-round, and 1.5 million acres of active farmland make it an agricultural leader nationally and globally.\u003c/p>\n\u003cp>Now, as \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">a recent case study\u003c/a> from the Berkeley Media Studies Group (a program of \u003ca href=\"http://www.phi.org/\">the Public Health Institute\u003c/a>) shows, advocates are working to expand that narrative. Instead of focusing on primarily on food, they aim to highlight the people who grow and sell it—and to make sure that everyone benefits equally from the area’s bounty.\u003c/p>\n\u003cfigure id=\"attachment_130552\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg\" alt=\"Martin Luther King Jr. community garden of Sacramento.\" width=\"1200\" height=\"575\" class=\"size-full wp-image-130552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-800x383.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-768x368.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1020x489.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1180x565.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-960x460.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-240x115.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-375x180.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-520x249.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Martin Luther King Jr. community garden of Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sacramento has branded itself as America’s farm-to-fork capital,” Robyn Krock, project manager at \u003ca href=\"https://valleyvision.org/\">Valley Vision\u003c/a>, a regional nonprofit that works to improve the livability of the Sacramento region, said at a recent city council meeting. “But,” she added, “the question that gets repeatedly asked is, ‘are we farm-to-every-fork?’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Krock is just one of many local advocates who are highly committed to equity. They see urban agriculture not just as a feel-good trend for those with money and time to participate, but as a tool for promoting social justice.\u003c/p>\n\u003cp>Make no mistake: Krock and many other advocates and policymakers are working to ensure the new narrative is not just lip service, that it is rooted in robust community organizing and policy change. The strategies they have undertaken, supported by \u003ca href=\"http://www.calendow.org/places/\">an infusion of funds from The California Endowment\u003c/a>, have helped coalitions of local advocates transform Sacramento’s urban farming landscape in recent years to better support healthy food programs and access.\u003c/p>\n\u003cp>“I know that this is important,” Brenda Ruiz, a mother, a chef, and a longtime Sacramento resident who is active in \u003ca href=\"https://www.facebook.com/SlowFoodSacramento/?timeline_context_item_type=intro_card_work&timeline_context_item_source=100000201451071&fref=tag\">the city’s Slow Food chapter\u003c/a>, said at a council meeting when \u003ca href=\"https://www.sacbee.com/news/local/article16244966.html\">an ordinance\u003c/a> that would reduce barriers to participating in urban farming was up for a vote. “It’s important for families to have access to fresh food; it’s important for families to consider their neighborhoods walkable and social areas where they can convene and share stories around a garden space; it’s important for our kids and young people to see this as normal for folks to be growing food and exchanging over that.”\u003c/p>\n\u003cp>Following strong organizing efforts from advocates, the council approved that ordinance in 2015, making it legal for people to grow and sell produce to consumers directly from their properties and from temporary farm stands as large as 120 square feet. A few months later, the council passed another ordinance offering tax incentives for people to convert vacant lots for agricultural use. And in January 2017, following the city’s lead, Sacramento County passed similar regulations, allowing all residents in urban and suburban areas to legally grow and sell produce, as well as keep bees, chickens, and ducks on small lots.\u003c/p>\n\u003cfigure id=\"attachment_130553\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg\" alt=\"The Fremont Community Garden in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Fremont Community Garden in Sacramento. \u003ccite>(Annie & John / Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you don’t have food in your bellies, you can’t do anything else, so I look at it as the foundation of society,” said Chanowk Yisrael, whose family runs \u003ca href=\"http://yisraelfamilyfarm.net/\">an urban farm\u003c/a> from their home in Sacramento’s South Oak Park neighborhood.\u003c/p>\n\u003ch2>Crafting the Message, Shaping the Policy\u003c/h2>\n\u003cp>Yisrael and other advocates have been following this foundational approach in their work to make sure that urban ag policies and programs are inclusive, especially for Sacramento residents who live in neighborhoods with less access to fresh, affordable food.\u003c/p>\n\u003cp>For example, although the city ultimately approved the urban agriculture ordinances, that did not happen without a strong push from local organizers, including through the ordinance language itself. Advocates crafted the language to maximize selling hours and participation—a task that involved rewriting 70-80 pages of zoning code. Although they could have approached the city and asked them to draft an ordinance, that posed some risks.\u003c/p>\n\u003cp>“[The city’s] first draft is probably going to be more conservative than your goal as an advocate,” said Matt Read, one of the ordinance’s authors. He also noted that the process of drafting and passing policies can help people develop skills in advocating for themselves and their communities. “It’s a really good opportunity for people to learn about local government and the laws that affect the built environment,” he said.\u003c/p>\n\u003cp>With draft language in hand, advocates then crafted messaging materials, pitched stories to local media, arranged meetings with public officials to get their buy-in, and used a combination of traditional organizing tactics and social media to get a wide range of residents—including immigrant farmers—engaged and willing to testify at council meetings in support of the urban ag ordinances. Advocates delivered 300 signatures in favor of the ordinances and testified about how the policy changes could improve health, equity, and community sustainability, among other issues.\u003c/p>\n\u003cp>“Right now, barriers such as zoning restrictions and limited land use hinder our communities’ ability to farm and contribute to the local economy,” Sue Vang, who works with \u003ca href=\"https://hipcalifornia.com/\">Hmong Innovating Politics\u003c/a>, a grassroots organization that works with local leaders and underserved communities, especially Hmong and Southeast Asian communities, told the council.\u003c/p>\n\u003cp>“The urban ag ordinance can help mitigate these barriers and revitalize low-income neighborhoods, provide solutions to blight caused by unmaintained vacant lots, and, most importantly, connect the very diverse—linguistically, racially, ethnically—communities within Sacramento.” Vang also spoke more personally: “It would also give my family the opportunity to sell the produce that my mom grows in her backyard.”\u003c/p>\n\u003cfigure id=\"attachment_130554\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg\" alt=\"Broadway Sol Gardens in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Broadway Sol Gardens in Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As advocates work to make sure that their policy wins translate into increased participation in urban agriculture, they are simultaneously running youth programs to develop the next generation of advocates and make the future of urban farming more robust, diverse, and inclusive.\u003c/p>\n\u003cp>These include a variety of after-school programs, school gardens, and the development of a new \u003ca href=\"http://www.scusd.edu/school-program/luther-burbank-urban-agriculture-academy\">Urban Agriculture Academy\u003c/a>, or core learning trajectory, at Luther Burbank High School, which has a student body that is 97 percent youth of color, according to \u003ca href=\"https://www.cde.ca.gov/sdprofile/details.aspx?cds=34674393431012\">California Department of Education\u003c/a> data. Launched in September 2017, the Academy provides a stronger foundation for students who want to enter an agriculture-related career, gives young entrepreneurs the knowledge and skills they need to set up their own small businesses, and increases opportunities for students of color.\u003c/p>\n\u003cp>“Culturally, we need diversity for the field to innovate and excel,” said Todd McPherson, who was instrumental in creating the Academy and currently works as its coordinator.\u003c/p>\n\u003ch2>Urban Ag Lessons from Sacramento\u003c/h2>\n\u003cp>While more work remains in their effort to increase access to healthy food—and \u003ca href=\"https://www.sacbee.com/food-drink/article216194270.html\">region-wide farming\u003c/a> changes may halt the growth of farm-to-fork in Sacramento—advocates have made tremendous progress over the past few years. How, then, can other places push for similar changes? Below are a few lessons from those on the ground in Sacramento.\u003c/p>\n\u003cp>\u003cb>Collaborate. Collaborate. Collaborate.\u003c/b> This includes working not only with other advocates but also with city or county officials and with residents, who should be involved as early in the process as possible. “As an organization that was beat down, but not defeated by the recession, I would say the main way that we survived as an organization was by sharing resources and coming together with other organizations to carry out a project,” said Davida Douglas, executive director of \u003ca href=\"http://alchemistcdc.org/\">Alchemist CDC\u003c/a>, a Sacramento-based nonprofit active in the food space. “I think for a lot of projects it’s necessary in terms of sustainability and feasibility.”\u003c/p>\n\u003cp>\u003cb>When creating solutions, context matters.\u003c/b> Without knowing the history or context of a problem, urban ag advocates risk developing solutions that are ill-informed or short-sighted.\u003c/p>\n\u003cfigure id=\"attachment_130555\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg\" alt=\"From Farm to Every Fork\" width=\"700\" height=\"885\" class=\"size-full wp-image-130555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">From Farm to Every Fork \u003ccite>(Berkeley Media Studies Group/California Endowment)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This lesson is especially crucial in regards to race. “Not all [advocates] are aware of structured racialization or institutional racism, and so you end up with unintended consequences,” Yisrael said, referring to zoning restrictions and other policies that have historically fueled segregation and led to the formation of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3482049/\">food deserts\u003c/a> and “food swamps,” which have an abundance of junk food and a dearth of healthier options, in many low-income neighborhoods and communities of color.\u003c/p>\n\u003cp>Yisrael recalled an example of advocates opening a farm stand without fully understanding the community space in which they were trying to operate. Although the farm stand offered healthy and affordable food options, it was surrounded by convenience stores like 7-11 and other vendors selling foods like fried chicken, doughnuts, and alcohol. “There was no way we could win that fight,” he said.\u003c/p>\n\u003cp>\u003cb>Stay focused on the big picture, despite setbacks.\u003c/b>\u003cbr>\nSocial change can take years or decades. Whether it’s establishing a new farmers’ market or passing a series of ordinances that help remove barriers and reshape people’s ideas about what is possible, McPherson emphasized that these victories speak to “the power of small groups” and show that they can accomplish major feats when they work together and persist in the face of adversity.\u003c/p>\n\u003cp>More lessons from and details about how Sacramento’s healthy food advocates are working to expand urban agriculture are available in the Berkeley Media Studies Group’s \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">full case study\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/12/sacramento-is-making-urban-agriculture-a-way-of-life/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "California’s capital city has become the nation’s farm-to-fork capital, and in the process is making food more accessible, equitable, and just.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the food movement gains strength and farm-to-fork practices become increasingly popular, many cities across the United States are investing in urban agriculture, both to attract tourists and to improve community health. For example, \u003ca href=\"https://www.thrillist.com/eat/nation/erasing-detroits-food-desert-narrative\">in Detroit\u003c/a>, which \u003ci>The Washington Post\u003c/i> has dubbed a “food mecca,” advocates are using urban farms and community gardens to help ease food insecurity. And, in Boston, legislation to make urban farming easier has contributed to the city’s reputation as a “haven for organic food” and helped make local produce more available to low-income residents.\u003c/p>\n\u003cp>Yet few places have been more vocal in their efforts to expand urban agriculture as Sacramento, California. In fact, if you Google “\u003ca href=\"https://www.google.com/search?q=%E2%80%9Cfarm+to+fork%E2%80%9D\">farm to fork\u003c/a>,” the top result will take you to a \u003ca href=\"https://www.farmtofork.com/\">website\u003c/a> about Sacramento’s initiatives to support local food.\u003c/p>\n\u003cp>“Farm-to-Fork isn’t a passing fad or a marketing slogan in the Sacramento region—it’s the way we live,” \u003ca href=\"https://www.farmtofork.com/what-we-do/why-sacramento/\">the website explains\u003c/a>, noting that the area’s ideal climate, ability to grow food year-round, and 1.5 million acres of active farmland make it an agricultural leader nationally and globally.\u003c/p>\n\u003cp>Now, as \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">a recent case study\u003c/a> from the Berkeley Media Studies Group (a program of \u003ca href=\"http://www.phi.org/\">the Public Health Institute\u003c/a>) shows, advocates are working to expand that narrative. Instead of focusing on primarily on food, they aim to highlight the people who grow and sell it—and to make sure that everyone benefits equally from the area’s bounty.\u003c/p>\n\u003cfigure id=\"attachment_130552\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg\" alt=\"Martin Luther King Jr. community garden of Sacramento.\" width=\"1200\" height=\"575\" class=\"size-full wp-image-130552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-800x383.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-768x368.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1020x489.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1180x565.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-960x460.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-240x115.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-375x180.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-520x249.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Martin Luther King Jr. community garden of Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sacramento has branded itself as America’s farm-to-fork capital,” Robyn Krock, project manager at \u003ca href=\"https://valleyvision.org/\">Valley Vision\u003c/a>, a regional nonprofit that works to improve the livability of the Sacramento region, said at a recent city council meeting. “But,” she added, “the question that gets repeatedly asked is, ‘are we farm-to-every-fork?’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Krock is just one of many local advocates who are highly committed to equity. They see urban agriculture not just as a feel-good trend for those with money and time to participate, but as a tool for promoting social justice.\u003c/p>\n\u003cp>Make no mistake: Krock and many other advocates and policymakers are working to ensure the new narrative is not just lip service, that it is rooted in robust community organizing and policy change. The strategies they have undertaken, supported by \u003ca href=\"http://www.calendow.org/places/\">an infusion of funds from The California Endowment\u003c/a>, have helped coalitions of local advocates transform Sacramento’s urban farming landscape in recent years to better support healthy food programs and access.\u003c/p>\n\u003cp>“I know that this is important,” Brenda Ruiz, a mother, a chef, and a longtime Sacramento resident who is active in \u003ca href=\"https://www.facebook.com/SlowFoodSacramento/?timeline_context_item_type=intro_card_work&timeline_context_item_source=100000201451071&fref=tag\">the city’s Slow Food chapter\u003c/a>, said at a council meeting when \u003ca href=\"https://www.sacbee.com/news/local/article16244966.html\">an ordinance\u003c/a> that would reduce barriers to participating in urban farming was up for a vote. “It’s important for families to have access to fresh food; it’s important for families to consider their neighborhoods walkable and social areas where they can convene and share stories around a garden space; it’s important for our kids and young people to see this as normal for folks to be growing food and exchanging over that.”\u003c/p>\n\u003cp>Following strong organizing efforts from advocates, the council approved that ordinance in 2015, making it legal for people to grow and sell produce to consumers directly from their properties and from temporary farm stands as large as 120 square feet. A few months later, the council passed another ordinance offering tax incentives for people to convert vacant lots for agricultural use. And in January 2017, following the city’s lead, Sacramento County passed similar regulations, allowing all residents in urban and suburban areas to legally grow and sell produce, as well as keep bees, chickens, and ducks on small lots.\u003c/p>\n\u003cfigure id=\"attachment_130553\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg\" alt=\"The Fremont Community Garden in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Fremont Community Garden in Sacramento. \u003ccite>(Annie & John / Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you don’t have food in your bellies, you can’t do anything else, so I look at it as the foundation of society,” said Chanowk Yisrael, whose family runs \u003ca href=\"http://yisraelfamilyfarm.net/\">an urban farm\u003c/a> from their home in Sacramento’s South Oak Park neighborhood.\u003c/p>\n\u003ch2>Crafting the Message, Shaping the Policy\u003c/h2>\n\u003cp>Yisrael and other advocates have been following this foundational approach in their work to make sure that urban ag policies and programs are inclusive, especially for Sacramento residents who live in neighborhoods with less access to fresh, affordable food.\u003c/p>\n\u003cp>For example, although the city ultimately approved the urban agriculture ordinances, that did not happen without a strong push from local organizers, including through the ordinance language itself. Advocates crafted the language to maximize selling hours and participation—a task that involved rewriting 70-80 pages of zoning code. Although they could have approached the city and asked them to draft an ordinance, that posed some risks.\u003c/p>\n\u003cp>“[The city’s] first draft is probably going to be more conservative than your goal as an advocate,” said Matt Read, one of the ordinance’s authors. He also noted that the process of drafting and passing policies can help people develop skills in advocating for themselves and their communities. “It’s a really good opportunity for people to learn about local government and the laws that affect the built environment,” he said.\u003c/p>\n\u003cp>With draft language in hand, advocates then crafted messaging materials, pitched stories to local media, arranged meetings with public officials to get their buy-in, and used a combination of traditional organizing tactics and social media to get a wide range of residents—including immigrant farmers—engaged and willing to testify at council meetings in support of the urban ag ordinances. Advocates delivered 300 signatures in favor of the ordinances and testified about how the policy changes could improve health, equity, and community sustainability, among other issues.\u003c/p>\n\u003cp>“Right now, barriers such as zoning restrictions and limited land use hinder our communities’ ability to farm and contribute to the local economy,” Sue Vang, who works with \u003ca href=\"https://hipcalifornia.com/\">Hmong Innovating Politics\u003c/a>, a grassroots organization that works with local leaders and underserved communities, especially Hmong and Southeast Asian communities, told the council.\u003c/p>\n\u003cp>“The urban ag ordinance can help mitigate these barriers and revitalize low-income neighborhoods, provide solutions to blight caused by unmaintained vacant lots, and, most importantly, connect the very diverse—linguistically, racially, ethnically—communities within Sacramento.” Vang also spoke more personally: “It would also give my family the opportunity to sell the produce that my mom grows in her backyard.”\u003c/p>\n\u003cfigure id=\"attachment_130554\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg\" alt=\"Broadway Sol Gardens in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Broadway Sol Gardens in Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As advocates work to make sure that their policy wins translate into increased participation in urban agriculture, they are simultaneously running youth programs to develop the next generation of advocates and make the future of urban farming more robust, diverse, and inclusive.\u003c/p>\n\u003cp>These include a variety of after-school programs, school gardens, and the development of a new \u003ca href=\"http://www.scusd.edu/school-program/luther-burbank-urban-agriculture-academy\">Urban Agriculture Academy\u003c/a>, or core learning trajectory, at Luther Burbank High School, which has a student body that is 97 percent youth of color, according to \u003ca href=\"https://www.cde.ca.gov/sdprofile/details.aspx?cds=34674393431012\">California Department of Education\u003c/a> data. Launched in September 2017, the Academy provides a stronger foundation for students who want to enter an agriculture-related career, gives young entrepreneurs the knowledge and skills they need to set up their own small businesses, and increases opportunities for students of color.\u003c/p>\n\u003cp>“Culturally, we need diversity for the field to innovate and excel,” said Todd McPherson, who was instrumental in creating the Academy and currently works as its coordinator.\u003c/p>\n\u003ch2>Urban Ag Lessons from Sacramento\u003c/h2>\n\u003cp>While more work remains in their effort to increase access to healthy food—and \u003ca href=\"https://www.sacbee.com/food-drink/article216194270.html\">region-wide farming\u003c/a> changes may halt the growth of farm-to-fork in Sacramento—advocates have made tremendous progress over the past few years. How, then, can other places push for similar changes? Below are a few lessons from those on the ground in Sacramento.\u003c/p>\n\u003cp>\u003cb>Collaborate. Collaborate. Collaborate.\u003c/b> This includes working not only with other advocates but also with city or county officials and with residents, who should be involved as early in the process as possible. “As an organization that was beat down, but not defeated by the recession, I would say the main way that we survived as an organization was by sharing resources and coming together with other organizations to carry out a project,” said Davida Douglas, executive director of \u003ca href=\"http://alchemistcdc.org/\">Alchemist CDC\u003c/a>, a Sacramento-based nonprofit active in the food space. “I think for a lot of projects it’s necessary in terms of sustainability and feasibility.”\u003c/p>\n\u003cp>\u003cb>When creating solutions, context matters.\u003c/b> Without knowing the history or context of a problem, urban ag advocates risk developing solutions that are ill-informed or short-sighted.\u003c/p>\n\u003cfigure id=\"attachment_130555\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg\" alt=\"From Farm to Every Fork\" width=\"700\" height=\"885\" class=\"size-full wp-image-130555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">From Farm to Every Fork \u003ccite>(Berkeley Media Studies Group/California Endowment)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This lesson is especially crucial in regards to race. “Not all [advocates] are aware of structured racialization or institutional racism, and so you end up with unintended consequences,” Yisrael said, referring to zoning restrictions and other policies that have historically fueled segregation and led to the formation of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3482049/\">food deserts\u003c/a> and “food swamps,” which have an abundance of junk food and a dearth of healthier options, in many low-income neighborhoods and communities of color.\u003c/p>\n\u003cp>Yisrael recalled an example of advocates opening a farm stand without fully understanding the community space in which they were trying to operate. Although the farm stand offered healthy and affordable food options, it was surrounded by convenience stores like 7-11 and other vendors selling foods like fried chicken, doughnuts, and alcohol. “There was no way we could win that fight,” he said.\u003c/p>\n\u003cp>\u003cb>Stay focused on the big picture, despite setbacks.\u003c/b>\u003cbr>\nSocial change can take years or decades. Whether it’s establishing a new farmers’ market or passing a series of ordinances that help remove barriers and reshape people’s ideas about what is possible, McPherson emphasized that these victories speak to “the power of small groups” and show that they can accomplish major feats when they work together and persist in the face of adversity.\u003c/p>\n\u003cp>More lessons from and details about how Sacramento’s healthy food advocates are working to expand urban agriculture are available in the Berkeley Media Studies Group’s \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">full case study\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Godfather of California Organics is Optimistic About the Future of Food",
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"content": "\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Selected Shorts",
"info": "Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.",
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