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"content": "\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Environmental Cost Of Growing Food",
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"content": "\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition",
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"content": "\u003cp>When orchardist \u003ca href=\"https://elizapples.com/tag/eliza-greenman/\">Eliza Greenman\u003c/a> walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. \"I'm absolutely infatuated with the idea of stress in an orchard,\" says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.\u003c/p>\n\u003cp>In an unofficial experiment, Greenman tested scabbed and unscabbed Parma apples, a high-sugar variety native to southwestern Virginia, and found the scarred apples had a 2 to 5 percent higher sugar content than unmarred apples from the same tree. More sugar means a higher alcohol content once fermented, producing a tastier hard cider.\u003c/p>\n\u003cp>But she loves these ugly apples for another reason: They may be more nutritious and have a higher antioxidant content. Says Greenman: \"I believe stress can help create a super fruit.\"\u003c/p>\n\u003cp>Ugly fruits and vegetables are today's pocked and scaly, dimpled, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\">misshapen darlings\u003c/a> — and there is a\u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462429929/ugly-fruit-is-ripe-for-a-close-up-as-shark-tank-takes-on-food-waste\"> growing movement\u003c/a> to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\">44 skyscrapers\u003c/a> each year. Why waste perfectly good food? This April \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/08/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods/\">a handful of Whole Foods\u003c/a> stores in California will sell the cosmetically marred but nutritious produce for the first time.\u003c/p>\n\u003cp>But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Why are some fruits and veggies born ugly? Fighting off fungus, heat and pests can leave blemishes. Some researchers think these battle scars may boost the antioxidant content in produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When orchardist \u003ca href=\"https://elizapples.com/tag/eliza-greenman/\">Eliza Greenman\u003c/a> walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. \"I'm absolutely infatuated with the idea of stress in an orchard,\" says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.\u003c/p>\n\u003cp>In an unofficial experiment, Greenman tested scabbed and unscabbed Parma apples, a high-sugar variety native to southwestern Virginia, and found the scarred apples had a 2 to 5 percent higher sugar content than unmarred apples from the same tree. More sugar means a higher alcohol content once fermented, producing a tastier hard cider.\u003c/p>\n\u003cp>But she loves these ugly apples for another reason: They may be more nutritious and have a higher antioxidant content. Says Greenman: \"I believe stress can help create a super fruit.\"\u003c/p>\n\u003cp>Ugly fruits and vegetables are today's pocked and scaly, dimpled, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\">misshapen darlings\u003c/a> — and there is a\u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462429929/ugly-fruit-is-ripe-for-a-close-up-as-shark-tank-takes-on-food-waste\"> growing movement\u003c/a> to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\">44 skyscrapers\u003c/a> each year. Why waste perfectly good food? This April \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/08/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods/\">a handful of Whole Foods\u003c/a> stores in California will sell the cosmetically marred but nutritious produce for the first time.\u003c/p>\n\u003cp>But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
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"content": "\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunting and Fishing at the SF Green Film Festival",
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"content": "\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the coming weeks, major brands including General Mills, Kellogg and Mars will start labeling foods produced with genetic engineering. That's all because of a Vermont law set to take effect July 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em",
"title": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>[soundcloud url=\"https://api.soundcloud.com/tracks/256846544\" params=\"color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.",
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"description": "A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.",
"title": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/256846544&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false'\n title='https://api.soundcloud.com/tracks/256846544'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"title": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.",
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"title": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Upside To Climate Change? Better French Wine",
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"content": "\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These 27 Solutions Could Help The U.S. Slash Food Waste",
"title": "These 27 Solutions Could Help The U.S. Slash Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By now, you probably know that Americans waste \u003cem>a lot\u003c/em> of food.\u003c/p>\n\u003cp>Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates. That's enough to fill 44 skyscrapers. And tons of it ends up in landfills, where it emits methane, a greenhouse gas.\u003c/p>\n\u003cp>The Obama administration has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">set a goal\u003c/a> of reducing food waste by 50 percent by 2030. And, as we've reported, there are lots of efforts underway — from sales of ugly produce to the EPA's \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-challenge-frc\">Food Recovery Challenge\u003c/a>, aimed at diverting excess food from landfills to hungry mouths and other uses, like composting. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste\">Even religious groups \u003c/a>are joining the battle against food waste.\u003c/p>\n\u003cp>But, what's been lacking is a comprehensive plan to identify the most cost-effective approaches.\u003c/p>\n\u003cp>Now, a new data-driven \u003ca href=\"http://www.refed.com/downloads/ReFED_Report_2016.pdf?mc_cid=1c10ce6033&mc_eid=56f456c1e3\">road map\u003c/a> to reduce food waste aims to fill the void. The road map is the creation of a big group of collaborators — including food businesses, environmentalists, anti-hunger organizations, policy-makers, and investors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The U.S. wastes 133 billion pounds of food annually. Cutting that by 50 percent by 2020 is going to take a serious action plan. A new data-driven report ranks approaches that could get the job done.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By now, you probably know that Americans waste \u003cem>a lot\u003c/em> of food.\u003c/p>\n\u003cp>Each year, an estimated 133 billion pounds of food that farmers grow never makes it to our plates. That's enough to fill 44 skyscrapers. And tons of it ends up in landfills, where it emits methane, a greenhouse gas.\u003c/p>\n\u003cp>The Obama administration has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">set a goal\u003c/a> of reducing food waste by 50 percent by 2030. And, as we've reported, there are lots of efforts underway — from sales of ugly produce to the EPA's \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-challenge-frc\">Food Recovery Challenge\u003c/a>, aimed at diverting excess food from landfills to hungry mouths and other uses, like composting. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste\">Even religious groups \u003c/a>are joining the battle against food waste.\u003c/p>\n\u003cp>But, what's been lacking is a comprehensive plan to identify the most cost-effective approaches.\u003c/p>\n\u003cp>Now, a new data-driven \u003ca href=\"http://www.refed.com/downloads/ReFED_Report_2016.pdf?mc_cid=1c10ce6033&mc_eid=56f456c1e3\">road map\u003c/a> to reduce food waste aims to fill the void. The road map is the creation of a big group of collaborators — including food businesses, environmentalists, anti-hunger organizations, policy-makers, and investors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Reducing food waste is one of the most tangible ways we can all help contribute to a healthier planet,\" says Sarah Vared, interim director of ReFED, the group that created the road map. \"It [the road map] identifies actions that can be taken today,\" says Vared.\u003c/p>\n\u003cfigure id=\"attachment_107717\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart1.png\" alt=\"Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton.\" width=\"700\" height=\"384\" class=\"size-full wp-image-107717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart1-400x219.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Financial Benefit: ReFED defines this as a strategy's aggregate financial benefit to society (consumers, businesses, governments, and other stakeholders), minus all investment and costs per ton of food waste diverted. It shows the amount of benefit received per ton of reduction and is calculated as the economic value per ton. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The road map ranks 27 strategies. On the \u003ca href=\"http://www.refed.com/\">ReFED site\u003c/a>, you can scroll through the tabs of the interactive chart to explore the different metrics you can use to rank the effectiveness of a strategy – from to emissions reduced to water saved to jobs created to economic benefit per ton of waste. (Warning: You can spend some serious time toggling through these graphs!)\u003c/p>\n\u003cp>So, what's at the top of the list for its potential to divert food waste? No. 1 is centralized composting. (Think of a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/26/381586856/tossing-out-food-in-the-trash-in-seattle-you-ll-be-fined-for-that\">Seattle-style approach\u003c/a>, where food waste doesn't go into trash, but to composting facilities.)\u003c/p>\n\u003cfigure id=\"attachment_107718\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart2.png\" alt=\"You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \" width=\"700\" height=\"365\" class=\"size-full wp-image-107718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart2-400x209.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">You know about backyard composting? Well, creating a centralized version — where all food scraps end up as humus, not trash — could make a big difference, ReFED says. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Food waste recycling solutions like large-scale composting and anaerobic digestion have the potential to divert 9.5 million tons of food scraps from landfills every year,\" says Chris Hunt, who serves on ReFED's advisory council. He's written an \u003ca href=\"http://www.gracelinks.org/blog/6743/how-to-save-the-planet-reduce-hunger-and-generate-100-billi\">analysis\u003c/a> of the road map that explains how reducing food waste can also reduce the environmental impacts.\u003c/p>\n\u003cp>One example: a recycling and composting \u003ca href=\"https://www.assumption.edu/about/sustainability-programs/green-campusinstitutional-commitment\">program at Assumption College\u003c/a> in Massachusetts resulted in a reduction of 90 tons of refuse from landfills, according to Deborah Hecker, vice president at Sodexo, a multinational food services company, which is part of the ReFED collaboration.\u003c/p>\n\u003cp>Another approach that could potentially lower our grocery bills: standardized date labeling on food packages.\u003c/p>\n\u003cp>You know all those sell-by, best-by, and best-before dates stamped on food labels? As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">reported,\u003c/a> those dates indicate when a food tastes best — they have nothing to do with food safety. But many consumers don't know that, and that confusion leads Americans to toss out about $29 billion worth of perfectly good food each year, according to ReFED's estimates.\u003c/p>\n\u003cfigure id=\"attachment_107719\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/foodwaste-chart3.png\" alt=\"Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \" width=\"700\" height=\"333\" class=\"size-full wp-image-107719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3.png 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/foodwaste-chart3-400x190.png 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Date Labeling: Current date labeling practices on food can confuse consumers about when an item is still safe to eat. Up to 90 percent of Americans occasionally throw out still-fresh food, according to ReFED. \u003ccite>(Courtesy of ReFED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For instance, who knew that eggs are often good for three to five weeks after the date stamped on the box? (There are lots \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">more tips\u003c/a> for consumers here.)\u003c/p>\n\u003cp>\"Giving people ... information to make small changes to waste less can actually add up to make a huge difference,\" says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a>, the author of the \u003cem>Waste-Free Kitchen Handbook.\u003c/em>\u003c/p>\n\u003cp>Gunders says there are a lot of efforts underway to address date labels. Wal-Mart has devised its own standardized labeling for private-label products (such as its Great Value house brand). And the Grocery Manufacturers Association and other food industry groups may help create voluntary guidelines for date labels. U.S. Congresswoman Chellie Pingree, a Democrat from Maine, has introduced \u003ca href=\"https://pingree.house.gov/foodwaste\">legislation\u003c/a> aimed at creating a standard date-labeling guideline for food.\u003c/p>\n\u003cp>Entrepreneurs and investors, take note: Some solutions to food waste identified in the road map lend themselves to business innovation and investment, rather than consumer action.\u003c/p>\n\u003cp>For instance, there's modifying food packaging to optimize consumption. One idea: How about creating compostable salad bags, so that \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">plastic bags of lettuce \u003c/a>don't end up in landfills?\u003c/p>\n\u003cp>Another idea: developing value-added processing facilities that turn surplus foods that might otherwise be wasted into products such as soups, sauces and jams. For example, Whole Foods already makes smoothies from ugly and excess fruits, but the ReFED folks can foresee large-scale operations that focus on these efforts.\u003c/p>\n\u003cp>There are a lot of ways to create economic value by thinking anew about these challenges, says \u003ca href=\"http://www.arabellaadvisors.com/about-us/our-people/staff-directory/eric-kessler/\">Eric Kessler\u003c/a>, head of Arabella Advisors' food practice, a consultancy for philanthropists and investors in the food sector.\u003c/p>\n\u003cp>\"From building \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/26/395160156/think-nobody-wants-to-buy-ugly-fruits-and-veggies-think-again\">demand for ugly produce\u003c/a> to collecting spent brewery grains and selling it as animal feed, solving the food waste crisis should be an economic and employment windfall,\" Kessler tells us.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Plastic makes great food packaging. It's waterproof and flexible. And best of all, it's impervious to all known bacteria — until now. Researchers have found a bacterium in the debris fields around a recycling plant in Japan that can feed off a common type of plastic used in clothing, plastic bottles and food packaging.\u003c/p>\n\u003cp>The bacterium is a new species called \u003cem>Ideonella sakaiensis\u003c/em>, named for the Japanese city Sakai where it was found growing on plastic debris made from a type of plastic called PET or polyethylene terephthalate. \"It's the most unique thing. This bacterium can degrade PET and then make their body from PET,\" says Shosuke Yoshida, a microbiologist at Kyoto University and lead author on the study published in \u003ca href=\"http://science.sciencemag.org/content/351/6278/1196\">Science\u003c/a> on Thursday.\u003c/p>\n\u003cp>Most plastics are insurmountable obstacles for microbes because plastics are large chains of repeating molecules called polymers. The entire chain is far larger than the individual microbe. \"So the organism can't take it inside the cell to metabolize it,\" says \u003ca href=\"http://coateslab.berkeley.edu/\">John Coates\u003c/a>, a microbiologist at the University of California, Berkeley who was not involved with the work. Imagine a baby trying to eat an enormous pizza from the middle. It can't do it. The pie is too big.\u003c/p>\n\u003cp>But \u003cem>Ideonella sakaiensis\u003c/em>, which we here at NPR have decided to call \"the polymer chomper,\" has two enzymes that can slice and dice the plastic polymer into smaller pieces. In other words, the baby gets a pizza cutter. The bacterium can then take the pieces and eat them, eventually converting the plastic into carbon dioxide and water.\u003c/p>\n\u003cp>After Yoshida and his colleagues isolated the polymer chomper, they were able to watch it disintegrate a plastic film in about six weeks. It would be great if we could culture the bacteria, spray landfills down with them and let them deal with our mountains of plastic refuse. But alas, that may never happen. \"It grows very fast,\" Yoshida explains, \"but it's likely not so useful in the field\" because it chomps very slowly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And if getting rid of our plastic waste were so easy, Coates notes, the bacterium would likely have already been found in landfills and anywhere you find mounds of plastic waste.\u003c/p>\n\u003cp>But with more research, Coates thinks that the bacterium might be engineered for such a purpose. \"It's certainly a move in the right direction. Having an organism that seems to be capable of biodegrading these components directly will help us develop a bioremediation technology,\" he says. Certain species of fungi have been found to be able to degrade plastics before, though none have been converted to landfill-munching purposes. The polymer chomper offers new hope, Coates says, because bacteria are easier to work with and engineer.\u003c/p>\n\u003cp>That doesn't mean we'll ever be able to toss our plastic without care. Recycling will likely remain a better option anyway, Coates adds. \"Environmentally, I would prefer recycling if it can be optimized and improved,\" he says. Biodegrading materials still releases carbon dioxide into the atmosphere, which would contribute to global warming. But in cases where recycling is not feasible, he says, maybe this little bacterium could one day prove a useful alternative. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plastic makes great food packaging. It's waterproof and flexible. And best of all, it's impervious to all known bacteria — until now. Researchers have found a bacterium in the debris fields around a recycling plant in Japan that can feed off a common type of plastic used in clothing, plastic bottles and food packaging.\u003c/p>\n\u003cp>The bacterium is a new species called \u003cem>Ideonella sakaiensis\u003c/em>, named for the Japanese city Sakai where it was found growing on plastic debris made from a type of plastic called PET or polyethylene terephthalate. \"It's the most unique thing. This bacterium can degrade PET and then make their body from PET,\" says Shosuke Yoshida, a microbiologist at Kyoto University and lead author on the study published in \u003ca href=\"http://science.sciencemag.org/content/351/6278/1196\">Science\u003c/a> on Thursday.\u003c/p>\n\u003cp>Most plastics are insurmountable obstacles for microbes because plastics are large chains of repeating molecules called polymers. The entire chain is far larger than the individual microbe. \"So the organism can't take it inside the cell to metabolize it,\" says \u003ca href=\"http://coateslab.berkeley.edu/\">John Coates\u003c/a>, a microbiologist at the University of California, Berkeley who was not involved with the work. Imagine a baby trying to eat an enormous pizza from the middle. It can't do it. The pie is too big.\u003c/p>\n\u003cp>But \u003cem>Ideonella sakaiensis\u003c/em>, which we here at NPR have decided to call \"the polymer chomper,\" has two enzymes that can slice and dice the plastic polymer into smaller pieces. In other words, the baby gets a pizza cutter. The bacterium can then take the pieces and eat them, eventually converting the plastic into carbon dioxide and water.\u003c/p>\n\u003cp>After Yoshida and his colleagues isolated the polymer chomper, they were able to watch it disintegrate a plastic film in about six weeks. It would be great if we could culture the bacteria, spray landfills down with them and let them deal with our mountains of plastic refuse. But alas, that may never happen. \"It grows very fast,\" Yoshida explains, \"but it's likely not so useful in the field\" because it chomps very slowly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if getting rid of our plastic waste were so easy, Coates notes, the bacterium would likely have already been found in landfills and anywhere you find mounds of plastic waste.\u003c/p>\n\u003cp>But with more research, Coates thinks that the bacterium might be engineered for such a purpose. \"It's certainly a move in the right direction. Having an organism that seems to be capable of biodegrading these components directly will help us develop a bioremediation technology,\" he says. Certain species of fungi have been found to be able to degrade plastics before, though none have been converted to landfill-munching purposes. The polymer chomper offers new hope, Coates says, because bacteria are easier to work with and engineer.\u003c/p>\n\u003cp>That doesn't mean we'll ever be able to toss our plastic without care. Recycling will likely remain a better option anyway, Coates adds. \"Environmentally, I would prefer recycling if it can be optimized and improved,\" he says. Biodegrading materials still releases carbon dioxide into the atmosphere, which would contribute to global warming. But in cases where recycling is not feasible, he says, maybe this little bacterium could one day prove a useful alternative. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves",
"title": "How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves",
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"content": "\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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