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"disqusTitle": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
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"content": "\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"title": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the latest video from the Lexicon of Sustainability's Douglas Gayeton, \"Antibiotic-Free,\" Bill and Nicolette Niman of BN Ranchshare their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bracing For A Battle, Vermont Passes GMO Labeling Bill",
"title": "Bracing For A Battle, Vermont Passes GMO Labeling Bill",
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"content": "\u003cfigure id=\"attachment_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy",
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"content": "\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fields And Farm Jobs Dry Up With California's Worsening Drought",
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"content": "\u003cfigure id=\"attachment_80739\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\" alt=\"Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\" width=\"1671\" height=\"941\" class=\"size-full wp-image-80739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140422_me_fields_and_farm_jobs_dry_up_with_californias_worsening_drought.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>On a recent afternoon on the main drag of Orange Grove, Calif., about a dozen farm workers gather on the sidewalk in front of a mini-mart\u003cem>\u003c/em>.\u003c/p>\n\u003cp>One man sits on a milk crate sipping a beer. A few others scratch some lotto tickets. Salvador Perez paces back and forth with his hands stuffed in the pockets of his jeans.\u003c/p>\n\u003cp>If there is no water, there's no work, he says in Spanish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80739\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\" alt=\"Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\" width=\"1671\" height=\"941\" class=\"size-full wp-image-80739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banning Traditional Animal Slaughter, Denmark Stokes Religous Ire",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80290\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap111213114106_new_wide-60c229c306bcbb4f6673190ff8b64fc5f91ac936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap111213114106_new_wide-60c229c306bcbb4f6673190ff8b64fc5f91ac936.jpg\" alt=\"Ritually slaughtered lamb is delivered at a halal butcher shop in The Hague, Netherlands, in 2011. Denmark, Sweden and Norway are among the countries requiring animals to be stunned before slaughter. Dutch lawmakers took up the issue in 2012. Photo: Peter Dejong/AP\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ritually slaughtered lamb is delivered at a halal butcher shop in The Hague, Netherlands, in 2011. Denmark, Sweden and Norway are among the countries requiring animals to be stunned before slaughter. Dutch lawmakers took up the issue in 2012. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/09/291887381/banning-traditional-animal-slaughter-denmark-stokes-religous-ire\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140409_atc_denmark_stokes_religous_ire_by_banning_traditional_animal_slaughter.mp3\"] \u003c/p>\n\u003cp>by Sidsel Overgaard, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/09/291887381/banning-traditional-animal-slaughter-denmark-stokes-religous-ire\">The Salt at NPR Food\u003c/a> (4/9/14)\u003c/p>\n\u003cp>In a conflict that pits animal welfare against religious rights, Denmark has ordered that all food animals must be stunned before being killed. The move effectively bans the ritual slaughter methods prescribed in both Muslim and Jewish tradition.\u003c/p>\n\u003cfigure id=\"attachment_80291\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-09-at-2.45.06-pm_wide-dde6ae9779ff0fe7a6755a0b92a847afe49ffc27.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-09-at-2.45.06-pm_wide-dde6ae9779ff0fe7a6755a0b92a847afe49ffc27-290x162.png\" alt=\"Finn Schwarz, president of the Jewish Congregation in Copenhagen, and Benyones Essabar of Danish Halal discuss the new slaughter rule on Danish TV. Photo: Nyhedeme\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finn Schwarz, president of the Jewish Congregation in Copenhagen, and Benyones Essabar of Danish Halal discuss the new slaughter rule on Danish TV. Photo: \u003ca href=\"http://nyhederne.tv2.dk/2014-02-12-nu-er-det-slut-med-slagtning-uden-bed%C3%B8velse\">Nyhedeme\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>(Yes, this is the same country that recently made news for killing an \"extra male\" giraffe at the zoo and \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/10/274750447/copenhagen-zoos-scientific-director-defends-killing-giraffe\">dissecting it in public\u003c/a>.)\u003c/p>\n\u003cp>For biologist and animal welfare activist Peter Mollerup, the slaughter issue is pretty straightforward.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Danish legislation tells us that if you want to kill an animal, you should do it as quick and painless [as] possible,\" says Mollerup. And that simply can't be done if the animal is conscious when it's killed. For him, even if the difference between life and death is a matter of a few extra seconds, animal welfare must come before religion.\u003c/p>\n\u003cp>\"I have [deep] respect for those people and their way to think about God, but it must not hurt any living creature,\" he says.\u003c/p>\n\u003cp>Jews and Muslims, meanwhile, argue that there is evidence to suggest that, if done \u003ca href=\"http://www.grandin.com/ritual/kosher.slaugh.html\">correctly\u003c/a>, ritual slaughter can be just as humane as conventional slaughter. The Danish minister for agriculture has invited local religious leaders to submit that proof, which they promised to do.\u003c/p>\n\u003cp>On a practical level, the rule doesn't change much for Denmark's Jews and Muslims. The last Danish slaughterhouse willing to forgo stunning before slaughter shut down in 2004. Since then, Denmark's estimated 8,000 Jews have imported all kosher meat.\u003c/p>\n\u003cp>And while most Islamic authorities agree that stunning is not ideal, many say that animals stunned before slaughter are still considered halal as long as the concussion is not the cause of death. According to that interpretation, 99 percent of the poultry slaughtered in Denmark is, and will continue to be, halal. And while that works for many of Denmark's 230,000 Muslims, those with concerns about how carefully religious tradition is being followed can opt for imported meat.\u003c/p>\n\u003cp>Denmark is not the first country to invoke a stun first rule: Sweden and Norway have had similar bans on the books for decades. But Denmark's move is the most recent development in a discussion that seems to be growing louder in other parts of Europe. Dutch lawmakers took up the issue in 2012, and even Britain's top veterinarian is now making \u003ca href=\"http://www.theguardian.com/world/2014/mar/06/reform-of-kosher-and-halal-slaughter-practices\">headlines\u003c/a> by suggesting his country would do well to follow the Danish example.\u003c/p>\n\u003cp>As Europe grows more secular, says Finn Schwarz, president of the \u003ca href=\"http://www.eurojewcong.org/communities/denmark.html\">Jewish Congregation in Copenhagen\u003c/a>, \"religious tradition\" is no longer a valid argument for much of anything, he says.\u003c/p>\n\u003cp>Benyones Essabar with the group \u003ca href=\"http://www.danishhalal.com/\">Danish Halal\u003c/a> agrees.\u003c/p>\n\u003cp>\"Religion itself in Europe doesn't play the big role ... it does in other countries. So every time we speak about something that [has] to do with religion,\" he says, \"it will always be looked at as something from medieval times, and something that doesn't have any scientific place in our modern days.\"\u003c/p>\n\u003cp>The possibility that Denmark's rule could spread to other countries, or other traditions\u003cem>, \u003c/em>is Essabar's biggest fear.\u003c/p>\n\u003cp>\"Now they've banned the ritual slaughter,\" Essabar says. \"The next step they are debating is actually banning the circumcision of boys.\"\u003c/p>\n\u003cp>And yet both Schwarz and Essabar hesitate to use words like \"Islamophobia\" or \"anti-Semitism\" when discussing these issues. Essabar frames it as \"a lot of people afraid of different things,\" but Schwarz sees it as an easy way for politicians to score points with a mostly secular public.\u003c/p>\n\u003cp>\"Today we are ... living in a very complex world, and our problems in Denmark, like all other countries, are very complex,\" he says. \"What should we do with unemployment? What should we do with the kids that [don't] get an education? But these issues — the circumcision, the slaughtering — it's so easy\u003cem>.\u003c/em> And everyone can have their own opinion.\"\u003c/p>\n\u003cp>But there may be one bright spot for Denmark's religious minorities in all this. During one of the many recent TV debates featuring this Jew and Muslim on the same side of the table, Schwarz reached out to pat Essabar on the back.\u003c/p>\n\u003cp>\"I totally agree,\" Schwarz said. \"It's nice that we can agree on something once in a while.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The country's move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.",
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"description": "The country's move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80290\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap111213114106_new_wide-60c229c306bcbb4f6673190ff8b64fc5f91ac936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap111213114106_new_wide-60c229c306bcbb4f6673190ff8b64fc5f91ac936.jpg\" alt=\"Ritually slaughtered lamb is delivered at a halal butcher shop in The Hague, Netherlands, in 2011. Denmark, Sweden and Norway are among the countries requiring animals to be stunned before slaughter. Dutch lawmakers took up the issue in 2012. Photo: Peter Dejong/AP\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ritually slaughtered lamb is delivered at a halal butcher shop in The Hague, Netherlands, in 2011. Denmark, Sweden and Norway are among the countries requiring animals to be stunned before slaughter. Dutch lawmakers took up the issue in 2012. Photo: Peter Dejong/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/09/291887381/banning-traditional-animal-slaughter-denmark-stokes-religous-ire\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Sidsel Overgaard, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/09/291887381/banning-traditional-animal-slaughter-denmark-stokes-religous-ire\">The Salt at NPR Food\u003c/a> (4/9/14)\u003c/p>\n\u003cp>In a conflict that pits animal welfare against religious rights, Denmark has ordered that all food animals must be stunned before being killed. The move effectively bans the ritual slaughter methods prescribed in both Muslim and Jewish tradition.\u003c/p>\n\u003cfigure id=\"attachment_80291\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-09-at-2.45.06-pm_wide-dde6ae9779ff0fe7a6755a0b92a847afe49ffc27.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-09-at-2.45.06-pm_wide-dde6ae9779ff0fe7a6755a0b92a847afe49ffc27-290x162.png\" alt=\"Finn Schwarz, president of the Jewish Congregation in Copenhagen, and Benyones Essabar of Danish Halal discuss the new slaughter rule on Danish TV. Photo: Nyhedeme\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finn Schwarz, president of the Jewish Congregation in Copenhagen, and Benyones Essabar of Danish Halal discuss the new slaughter rule on Danish TV. Photo: \u003ca href=\"http://nyhederne.tv2.dk/2014-02-12-nu-er-det-slut-med-slagtning-uden-bed%C3%B8velse\">Nyhedeme\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>(Yes, this is the same country that recently made news for killing an \"extra male\" giraffe at the zoo and \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/10/274750447/copenhagen-zoos-scientific-director-defends-killing-giraffe\">dissecting it in public\u003c/a>.)\u003c/p>\n\u003cp>For biologist and animal welfare activist Peter Mollerup, the slaughter issue is pretty straightforward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Danish legislation tells us that if you want to kill an animal, you should do it as quick and painless [as] possible,\" says Mollerup. And that simply can't be done if the animal is conscious when it's killed. For him, even if the difference between life and death is a matter of a few extra seconds, animal welfare must come before religion.\u003c/p>\n\u003cp>\"I have [deep] respect for those people and their way to think about God, but it must not hurt any living creature,\" he says.\u003c/p>\n\u003cp>Jews and Muslims, meanwhile, argue that there is evidence to suggest that, if done \u003ca href=\"http://www.grandin.com/ritual/kosher.slaugh.html\">correctly\u003c/a>, ritual slaughter can be just as humane as conventional slaughter. The Danish minister for agriculture has invited local religious leaders to submit that proof, which they promised to do.\u003c/p>\n\u003cp>On a practical level, the rule doesn't change much for Denmark's Jews and Muslims. The last Danish slaughterhouse willing to forgo stunning before slaughter shut down in 2004. Since then, Denmark's estimated 8,000 Jews have imported all kosher meat.\u003c/p>\n\u003cp>And while most Islamic authorities agree that stunning is not ideal, many say that animals stunned before slaughter are still considered halal as long as the concussion is not the cause of death. According to that interpretation, 99 percent of the poultry slaughtered in Denmark is, and will continue to be, halal. And while that works for many of Denmark's 230,000 Muslims, those with concerns about how carefully religious tradition is being followed can opt for imported meat.\u003c/p>\n\u003cp>Denmark is not the first country to invoke a stun first rule: Sweden and Norway have had similar bans on the books for decades. But Denmark's move is the most recent development in a discussion that seems to be growing louder in other parts of Europe. Dutch lawmakers took up the issue in 2012, and even Britain's top veterinarian is now making \u003ca href=\"http://www.theguardian.com/world/2014/mar/06/reform-of-kosher-and-halal-slaughter-practices\">headlines\u003c/a> by suggesting his country would do well to follow the Danish example.\u003c/p>\n\u003cp>As Europe grows more secular, says Finn Schwarz, president of the \u003ca href=\"http://www.eurojewcong.org/communities/denmark.html\">Jewish Congregation in Copenhagen\u003c/a>, \"religious tradition\" is no longer a valid argument for much of anything, he says.\u003c/p>\n\u003cp>Benyones Essabar with the group \u003ca href=\"http://www.danishhalal.com/\">Danish Halal\u003c/a> agrees.\u003c/p>\n\u003cp>\"Religion itself in Europe doesn't play the big role ... it does in other countries. So every time we speak about something that [has] to do with religion,\" he says, \"it will always be looked at as something from medieval times, and something that doesn't have any scientific place in our modern days.\"\u003c/p>\n\u003cp>The possibility that Denmark's rule could spread to other countries, or other traditions\u003cem>, \u003c/em>is Essabar's biggest fear.\u003c/p>\n\u003cp>\"Now they've banned the ritual slaughter,\" Essabar says. \"The next step they are debating is actually banning the circumcision of boys.\"\u003c/p>\n\u003cp>And yet both Schwarz and Essabar hesitate to use words like \"Islamophobia\" or \"anti-Semitism\" when discussing these issues. Essabar frames it as \"a lot of people afraid of different things,\" but Schwarz sees it as an easy way for politicians to score points with a mostly secular public.\u003c/p>\n\u003cp>\"Today we are ... living in a very complex world, and our problems in Denmark, like all other countries, are very complex,\" he says. \"What should we do with unemployment? What should we do with the kids that [don't] get an education? But these issues — the circumcision, the slaughtering — it's so easy\u003cem>.\u003c/em> And everyone can have their own opinion.\"\u003c/p>\n\u003cp>But there may be one bright spot for Denmark's religious minorities in all this. During one of the many recent TV debates featuring this Jew and Muslim on the same side of the table, Schwarz reached out to pat Essabar on the back.\u003c/p>\n\u003cp>\"I totally agree,\" Schwarz said. \"It's nice that we can agree on something once in a while.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
"title": "Newbie Urban Gardeners May Not Be Aware Of Soil's Dirty Legacy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they're clueless about how to avoid other types of contaminants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
"title": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
"title": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
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"content": "\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FAT26-WWffs]\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FAT26-WWffs'\n title='//www.youtube.com/embed/FAT26-WWffs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace",
"title": "Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace",
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"content": "\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yv0XPeIU0ms]\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yv0XPeIU0ms'\n title='//www.youtube.com/embed/yv0XPeIU0ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct",
"title": "How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct",
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"content": "\u003cfigure id=\"attachment_79365\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\" alt=\"Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Many animal lovers have made peace with their decision to eat meat.\u003c/p>\n\u003cp>But the Center for Biological Diversity has a new \u003ca href=\"http://www.takeextinctionoffyourplate.com/\">campaign\u003c/a> that hopes to persuade them that a hamburger habit does wildlife a disservice.\u003c/p>\n\u003cp>\"We need to see a drastic reduction in meat consumption to protect land, water and wildlife,\" \u003ca href=\"http://www.biologicaldiversity.org/about/staff/index.html\">Stephanie Feldstein\u003c/a>, population and sustainability director for the Center for Biological Diversity, tells The Salt.\u003c/p>\n\u003cp>The conservation group claims that some species of grizzly bears and wolves have already been driven extinct by the livestock industry, and another 175 threatened or endangered species, like the prairie dog, could be next. Most of this drama is playing out on federal lands, where the needs of wildlife conflict with the needs of grazing cattle, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The federal government has for decades promoted and subsidized cattle grazing on 270 million acres of public lands in 11 Western states. According to Feldstein, one of the hotspots of livestock-wildlife conflict is when predator species like wolves and bears prey on cattle.\u003c/p>\n\u003cp>The California grizzly, for example, \u003ca href=\"http://www.lib.berkeley.edu/give/bene61/bene61story5.html\">was driven extinct\u003c/a> in the 1920s by hunters assisting farmers and ranchers, according to historical documents at the University of California, Berkeley.\u003c/p>\n\u003cp>Ranchers also all but\u003cstrong> \u003c/strong>wiped out the Mexican gray wolf, the most endangered wolf species in the world, in the U.S. (A few survived in Mexico and in zoos, and scientists have been trying to bring them back through breeding, the group Defenders of Wildlife \u003ca href=\"http://www.defenders.org/mexican-gray-wolf/mexican-gray-wolves-101\">says\u003c/a>.)\u003c/p>\n\u003cp>\"The anti-wolf policies we've seen are heavily driven by ranching interests, and while some populations of wolves are being rebuilt, they're still highly endangered,\" says Feldstein.\u003c/p>\n\u003cp>Environmental activists aren't the only ones who've pinned the demise of some species on the livestock industry. A \u003ca href=\"https://www.sciencemag.org/content/343/6167/1241484\">study\u003c/a> published in January in the journal \u003cem>Science\u003c/em> linked the population declines of large carnivores — think pumas, lions, and sea otters — around the world to our growing demand for meat.\u003c/p>\n\u003cp>The cattle industry has vigorously defended its right to kill wolves to protect the business interests of ranchers. As NPR's Nathan Rott \u003ca href=\"http://apps.npr.org/wolves/\">reported\u003c/a> in February, Montana state officials say wolves killed at least 67 cattle and 37 sheep in 2012, and many more elk. Losing those animals can be costly for ranchers: One calf can be worth $1,000 or more.\u003c/p>\n\u003cp>\"The main reason I hunt wolves is because I've seen what they do to other animals,\" Bruce Stell, a Montana outdoorsman and hunter, told Rott. \"They're killers. I want to do my part in managing them.\"\u003c/p>\n\u003cp>Feldstein says grazing cattle also degrade grassland habitat for the prairie dog, elk and many other threatened and endangered species. Grazing destroys vegetation and damages soils and stream banks, the CBD \u003ca href=\"http://www.takeextinctionoffyourplate.com/meat_and_wildlife.html\">notes\u003c/a>. (As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/24/report-meat-producers-ignore-pleas-for-health-environmental-reform/\">reported\u003c/a>, the livestock industry has been implicated in a number of other troubling ecological trends: greenhouse gas emissions contributing to climate change, water pollution and excessive waste, to name a few.)\u003c/p>\n\u003cp>And if you think \u003ca href=\"http://www.npr.org/2010/04/08/125722082/the-truth-about-grass-fed-beef\">grass-fed\u003c/a> beef is a more \"sustainable\" choice, think again, says the CBD. Grazing cattle on grass has more negative impacts on the land than any other land use, the group \u003ca href=\"http://www.takeextinctionoffyourplate.com/faq.html#organic\">says\u003c/a>.\u003c/p>\n\u003cp>Instead, we could replace meat with plants, even one day a week. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">Meatless Monday\u003c/a>, perhaps? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79365\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hrose-2-_slide-873e05b0b4ee7098c8d5e52f1559a529e13d034e.jpg\" alt=\"Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancher Denny Johnson, looks over his cattle in Joseph, Ore., in 2011. Conservationists say ranchers raising beef cattle are responsible for the decline of some wildlife. Photo: Rick Bowmer/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Many animal lovers have made peace with their decision to eat meat.\u003c/p>\n\u003cp>But the Center for Biological Diversity has a new \u003ca href=\"http://www.takeextinctionoffyourplate.com/\">campaign\u003c/a> that hopes to persuade them that a hamburger habit does wildlife a disservice.\u003c/p>\n\u003cp>\"We need to see a drastic reduction in meat consumption to protect land, water and wildlife,\" \u003ca href=\"http://www.biologicaldiversity.org/about/staff/index.html\">Stephanie Feldstein\u003c/a>, population and sustainability director for the Center for Biological Diversity, tells The Salt.\u003c/p>\n\u003cp>The conservation group claims that some species of grizzly bears and wolves have already been driven extinct by the livestock industry, and another 175 threatened or endangered species, like the prairie dog, could be next. Most of this drama is playing out on federal lands, where the needs of wildlife conflict with the needs of grazing cattle, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The federal government has for decades promoted and subsidized cattle grazing on 270 million acres of public lands in 11 Western states. According to Feldstein, one of the hotspots of livestock-wildlife conflict is when predator species like wolves and bears prey on cattle.\u003c/p>\n\u003cp>The California grizzly, for example, \u003ca href=\"http://www.lib.berkeley.edu/give/bene61/bene61story5.html\">was driven extinct\u003c/a> in the 1920s by hunters assisting farmers and ranchers, according to historical documents at the University of California, Berkeley.\u003c/p>\n\u003cp>Ranchers also all but\u003cstrong> \u003c/strong>wiped out the Mexican gray wolf, the most endangered wolf species in the world, in the U.S. (A few survived in Mexico and in zoos, and scientists have been trying to bring them back through breeding, the group Defenders of Wildlife \u003ca href=\"http://www.defenders.org/mexican-gray-wolf/mexican-gray-wolves-101\">says\u003c/a>.)\u003c/p>\n\u003cp>\"The anti-wolf policies we've seen are heavily driven by ranching interests, and while some populations of wolves are being rebuilt, they're still highly endangered,\" says Feldstein.\u003c/p>\n\u003cp>Environmental activists aren't the only ones who've pinned the demise of some species on the livestock industry. A \u003ca href=\"https://www.sciencemag.org/content/343/6167/1241484\">study\u003c/a> published in January in the journal \u003cem>Science\u003c/em> linked the population declines of large carnivores — think pumas, lions, and sea otters — around the world to our growing demand for meat.\u003c/p>\n\u003cp>The cattle industry has vigorously defended its right to kill wolves to protect the business interests of ranchers. As NPR's Nathan Rott \u003ca href=\"http://apps.npr.org/wolves/\">reported\u003c/a> in February, Montana state officials say wolves killed at least 67 cattle and 37 sheep in 2012, and many more elk. Losing those animals can be costly for ranchers: One calf can be worth $1,000 or more.\u003c/p>\n\u003cp>\"The main reason I hunt wolves is because I've seen what they do to other animals,\" Bruce Stell, a Montana outdoorsman and hunter, told Rott. \"They're killers. I want to do my part in managing them.\"\u003c/p>\n\u003cp>Feldstein says grazing cattle also degrade grassland habitat for the prairie dog, elk and many other threatened and endangered species. Grazing destroys vegetation and damages soils and stream banks, the CBD \u003ca href=\"http://www.takeextinctionoffyourplate.com/meat_and_wildlife.html\">notes\u003c/a>. (As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/24/report-meat-producers-ignore-pleas-for-health-environmental-reform/\">reported\u003c/a>, the livestock industry has been implicated in a number of other troubling ecological trends: greenhouse gas emissions contributing to climate change, water pollution and excessive waste, to name a few.)\u003c/p>\n\u003cp>And if you think \u003ca href=\"http://www.npr.org/2010/04/08/125722082/the-truth-about-grass-fed-beef\">grass-fed\u003c/a> beef is a more \"sustainable\" choice, think again, says the CBD. Grazing cattle on grass has more negative impacts on the land than any other land use, the group \u003ca href=\"http://www.takeextinctionoffyourplate.com/faq.html#organic\">says\u003c/a>.\u003c/p>\n\u003cp>Instead, we could replace meat with plants, even one day a week. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">Meatless Monday\u003c/a>, perhaps? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why 500 Million U.S. Seafood Meals Get Dumped In The Sea",
"title": "Why 500 Million U.S. Seafood Meals Get Dumped In The Sea",
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"content": "\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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