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"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Vineyards Pressed To Turn Less Water Into Wine",
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"content": "\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Dietary Guidelines Will Not Include Sustainability Goal",
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"content": "\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fancy A Fig? California's Growers Desperately Hope You Do",
"title": "Fancy A Fig? California's Growers Desperately Hope You Do",
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"content": "\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150924_me_scientists_tap_seed_vault_to_rebuild_a_vital_collection_stranded_by_war.mp3\u003c/p>\n\u003cp>Halfway between mainland Norway and the North Pole, there's an underground \u003ca href=\"https://www.croptrust.org/what-we-do/svalbard-global-seed-vault/\">vault\u003c/a> filled with seeds. It's sometimes called the \"doomsday vault.\"\u003c/p>\n\u003cp>For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.\u003c/p>\n\u003cp>Now, for the first time, they're about to bring some seeds back out.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.icarda.org/\">International Center for Agricultural Research in the Dry Areas\u003c/a> wants to make the withdrawal. ICARDA works in areas across North Africa, the Middle East and Central Asia and has an important collection of seeds in the vault — more than 135,000 different samples of crops that farmers have planted in these regions for thousands of years plus wild relatives of those crops. Among the most important are wheat, barley, chickpeas and lentils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.croptrust.org/luigi-guarino/\">Luigi Guarino\u003c/a>, a scientist with the \u003ca href=\"https://www.croptrust.org/\">Global Crop Diversity Trust\u003c/a>, which was set up to help secure seed collections around the world, says many of ICARDA's seeds were collected decades ago. Scientists would have a very hard time finding many of these varieties today. \"It's material that in many cases is no longer grown in the field,\" he says.\u003c/p>\n\u003cp>Plant breeders treasure these seeds. Hidden in collections like these, they may find plants that can survive new diseases, or thrive in a changing climate. These seeds could be the building blocks for new varieties that farmers may need in the future.\u003c/p>\n\u003cp>For decades, ICARDA stored its seeds in a refrigerated room at its headquarters and shared them with other researchers in other countries. A few years ago, it sent a backup copy of the whole collection to the doomsday vault.\u003c/p>\n\u003cp>This was \u003ca href=\"http://www.icarda.org/update/icarda-receives-gregor-mendel-innovation-prize-ensuring-safekeeping-its-genebank-collection#sthash.fDcFxx62.dpbs\">just in time\u003c/a>, because ICARDA is based in Aleppo, Syria, which has been caught up in that country's ongoing violence. Most of ICARDA's scientists have left the country.\u003c/p>\n\u003cp>Guarino says the seed collection is still in Aleppo, but it's really hard to use it. \"On occasion, staff from Aleppo do go there to retrieve seeds to fulfill requests, but that's just becoming too difficult now,\" he says.\u003c/p>\n\u003cp>So ICARDA has decided to rebuild its seed collection in Morocco. To do so, it's asking to retrieve part of its seed backup from that Arctic vault — officially called the Global Seed Vault. It's carved into the side of a frozen mountain in the Norwegian-controlled archipelago called Svalbard.\u003c/p>\n\u003cp>ICARDA could have reconstituted its collection from seeds that it had shared with other seed banks, but the backup copy at Svalbard had been generated more recently, and it was conveniently all in one place.\u003c/p>\n\u003cp>The keepers of the vault will haul out 130 boxes containing tens of thousands of small aluminum packets, each one filled with seeds.\u003c/p>\n\u003cp>ICARDA scientists in Morocco and Lebanon will grow new plants from those seeds harvesting duplicate copies.\u003c/p>\n\u003cp>Most will stay at ICARDA's new seed collection, available for sharing with plant breeders around the world. But one set will return to the vault in Svalbard — just in case there's another emergency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On a remote Arctic island, there's an underground vault filled with seeds. Now, for the first time, scientists are about to retrieve some of those seeds to replace a collection trapped in Syria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150924_me_scientists_tap_seed_vault_to_rebuild_a_vital_collection_stranded_by_war.mp3\u003c/p>\n\u003cp>Halfway between mainland Norway and the North Pole, there's an underground \u003ca href=\"https://www.croptrust.org/what-we-do/svalbard-global-seed-vault/\">vault\u003c/a> filled with seeds. It's sometimes called the \"doomsday vault.\"\u003c/p>\n\u003cp>For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.\u003c/p>\n\u003cp>Now, for the first time, they're about to bring some seeds back out.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.icarda.org/\">International Center for Agricultural Research in the Dry Areas\u003c/a> wants to make the withdrawal. ICARDA works in areas across North Africa, the Middle East and Central Asia and has an important collection of seeds in the vault — more than 135,000 different samples of crops that farmers have planted in these regions for thousands of years plus wild relatives of those crops. Among the most important are wheat, barley, chickpeas and lentils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.croptrust.org/luigi-guarino/\">Luigi Guarino\u003c/a>, a scientist with the \u003ca href=\"https://www.croptrust.org/\">Global Crop Diversity Trust\u003c/a>, which was set up to help secure seed collections around the world, says many of ICARDA's seeds were collected decades ago. Scientists would have a very hard time finding many of these varieties today. \"It's material that in many cases is no longer grown in the field,\" he says.\u003c/p>\n\u003cp>Plant breeders treasure these seeds. Hidden in collections like these, they may find plants that can survive new diseases, or thrive in a changing climate. These seeds could be the building blocks for new varieties that farmers may need in the future.\u003c/p>\n\u003cp>For decades, ICARDA stored its seeds in a refrigerated room at its headquarters and shared them with other researchers in other countries. A few years ago, it sent a backup copy of the whole collection to the doomsday vault.\u003c/p>\n\u003cp>This was \u003ca href=\"http://www.icarda.org/update/icarda-receives-gregor-mendel-innovation-prize-ensuring-safekeeping-its-genebank-collection#sthash.fDcFxx62.dpbs\">just in time\u003c/a>, because ICARDA is based in Aleppo, Syria, which has been caught up in that country's ongoing violence. Most of ICARDA's scientists have left the country.\u003c/p>\n\u003cp>Guarino says the seed collection is still in Aleppo, but it's really hard to use it. \"On occasion, staff from Aleppo do go there to retrieve seeds to fulfill requests, but that's just becoming too difficult now,\" he says.\u003c/p>\n\u003cp>So ICARDA has decided to rebuild its seed collection in Morocco. To do so, it's asking to retrieve part of its seed backup from that Arctic vault — officially called the Global Seed Vault. It's carved into the side of a frozen mountain in the Norwegian-controlled archipelago called Svalbard.\u003c/p>\n\u003cp>ICARDA could have reconstituted its collection from seeds that it had shared with other seed banks, but the backup copy at Svalbard had been generated more recently, and it was conveniently all in one place.\u003c/p>\n\u003cp>The keepers of the vault will haul out 130 boxes containing tens of thousands of small aluminum packets, each one filled with seeds.\u003c/p>\n\u003cp>ICARDA scientists in Morocco and Lebanon will grow new plants from those seeds harvesting duplicate copies.\u003c/p>\n\u003cp>Most will stay at ICARDA's new seed collection, available for sharing with plant breeders around the world. But one set will return to the vault in Svalbard — just in case there's another emergency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco",
"title": "Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "It's Time To Get Serious About Reducing Food Waste, Feds Say",
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"content": "\u003cp>Word that Americans throw away about one third of our available food has been getting around.\u003c/p>\n\u003cp>Now there's an official goal aimed at reducing that waste.\u003c/p>\n\u003cp>Today, the U.S. Department of Agriculture and the Environmental Protection Agency — along with many private-sector and food bank partners — announced the first ever national target for food waste.\u003c/p>\n\u003cp>\"[We're] basically challenging the country to reduce food waste by 50 percent by the year 2030,\" Agriculture Secretary Tom Vilsack tells The Salt.\u003c/p>\n\u003cp>Currently, Vilsack says an estimated 133 billion pounds of food is wasted each year. And if that's hard to fathom, picture this: \"It's enough to fill the Sears Tower [technically now called the Willis Tower] 44 times,\" Vilsack says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for who's responsible? Well, pretty much everyone who eats.\u003c/p>\n\u003cp>We consumers let a lot of food wilt or go sour in our refrigerators. And we may toss out items when they pass their sell-by dates — even though the food is still safe to consume.\u003c/p>\n\u003cp>On farms, there's a lot of waste generated — as we documented in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">this story \u003c/a>about lettuce grown in California — when food not quite up to cosmetic standards isn't harvested. Often times, food also ends up in landfills because it won't stay fresh long enough to be shipped across the country.\u003c/p>\n\u003cfigure id=\"attachment_100677\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/us-food-loss.png\" alt=\"About 1,249 calories per American per day are wasted, according to U.S. Close to three-quarters of this calorie loss came from added fats and oils, grain products and added sugars and sweeteners, partly reflecting the high caloric density of these foods relative to other food groups.\" width=\"800\" height=\"712\" class=\"size-full wp-image-100677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/us-food-loss.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/us-food-loss-400x356.png 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">About 1,249 calories per American per day are wasted, according to U.S. Close to three-quarters of this calorie loss came from added fats and oils, grain products and added sugars and sweeteners, partly reflecting the high caloric density of these foods relative to other food groups. \u003ccite>(\u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=43749&ref=collection\">USDA Economic Research Service\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/27/165907972/for-restaurants-food-waste-is-seen-as-low-priority\">Restaurants\u003c/a> and grocery stores generate a lot of waste, too.\u003c/p>\n\u003cp>There are a lot of initiatives already underway to address food waste. For instance, the \u003ca href=\"http://www.epa.gov/foodrecoverychallenge/\">Food Recovery Challenge\u003c/a> at the EPA is helping food manufacturers and grocers donate more food.\u003c/p>\n\u003cp>And, increasingly, as we showed in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">this video\u003c/a>, grocery stores are buying and selling imperfect, or ugly, produce. In addition, restaurants are turning to new \u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">technology\u003c/a> to help them track and identify opportunities to cut waste.\u003c/p>\n\u003cp>Vilsack says food waste isn't just an economic issue — it also is a big contributor of methane, a potent greenhouse gas that fuels climate change. Think about where most of it tossed: \"Basically, it ends up in landfills,\" Vilsack says. And it's the single greatest contributor to municipal landfills, according to USDA.\u003c/p>\n\u003cfigure id=\"attachment_100672\" class=\"wp-caption aligncenter\" style=\"max-width: 2100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f.jpg\" alt=\"Food waste in biodegradable bags in a dumpster at Portland International Airport in Portland, Ore., Thursday Nov. 20, 2008.\" width=\"2100\" height=\"1431\" class=\"size-full wp-image-100672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f.jpg 2100w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-1440x981.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-960x654.jpg 960w\" sizes=\"(max-width: 2100px) 100vw, 2100px\">\u003cfigcaption class=\"wp-caption-text\">Food waste in biodegradable bags in a dumpster at Portland International Airport in Portland, Ore., Thursday Nov. 20, 2008. \u003ccite>(Greg Wahl-Stephens/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here's another way to understand the significance of food waste: Tossing out food wastes fossil fuels used to grow and ship food.\u003c/p>\n\u003cp>\"When you look at the oil that's used in producing food that's wasted, it's 70 times the amount of oil that we lost in the Deepwater Horizon disaster,\" Vilsack says.\u003c/p>\n\u003cp>For now, the national 50 percent waste reduction goal will be voluntary. But to meet it, Vilsack says, many of the initiatives already underway can be scaled up. \"Rather than pitch [food], let's figure out how to redirect it,\" and salvage it, says Vilsack.\u003c/p>\n\u003cp>For instance, Americans need more education on how to shop and cook in ways that reduce the losses in our own refrigerators. (We'll have more tips on this tomorrow.)\u003c/p>\n\u003cp>And schools, institutions and local governments can do a lot more to cut back on, recover and recycle food waste. In some states and cities, they're already required to. As we've reported, \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\u003c/a> now fines homeowners for not sorting their garbage. And \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\">Massachusetts\u003c/a> has implemented a food waste ban for certain institutions, with a handful of other states following suit.\u003c/p>\n\u003cp>As for what Congress might be able to help with, Vilsack says it's mulling legislation that would increase tax deductions for farmers and other big wasters who donate food to the needy.\u003c/p>\n\u003cp>Vilsack says the public awareness needed around food waste reminds him of another problem our nation tackled back in the 1960s and 1970s: litter.\u003c/p>\n\u003cp>There was a time when people rolled down their windows and tossed trash on to highways. \"It was quite common when I was a kid,\" Vilsack says.\u003c/p>\n\u003cp>But now, this is not culturally acceptable. That's because there was a massive public education campaign. School kids were told to tell their parents to stop littering. And, Vilsack says, it was successful.\u003c/p>\n\u003cp>Now, he says, the goal is to \"create a generation of Americans that are sensitive to food waste.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The U.S. Department of Agriculture and the Environmental Protection Agency are challenging the nation to reduce food waste by 50 percent by 2030. It's the first-ever national target for food loss.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Word that Americans throw away about one third of our available food has been getting around.\u003c/p>\n\u003cp>Now there's an official goal aimed at reducing that waste.\u003c/p>\n\u003cp>Today, the U.S. Department of Agriculture and the Environmental Protection Agency — along with many private-sector and food bank partners — announced the first ever national target for food waste.\u003c/p>\n\u003cp>\"[We're] basically challenging the country to reduce food waste by 50 percent by the year 2030,\" Agriculture Secretary Tom Vilsack tells The Salt.\u003c/p>\n\u003cp>Currently, Vilsack says an estimated 133 billion pounds of food is wasted each year. And if that's hard to fathom, picture this: \"It's enough to fill the Sears Tower [technically now called the Willis Tower] 44 times,\" Vilsack says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for who's responsible? Well, pretty much everyone who eats.\u003c/p>\n\u003cp>We consumers let a lot of food wilt or go sour in our refrigerators. And we may toss out items when they pass their sell-by dates — even though the food is still safe to consume.\u003c/p>\n\u003cp>On farms, there's a lot of waste generated — as we documented in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime\">this story \u003c/a>about lettuce grown in California — when food not quite up to cosmetic standards isn't harvested. Often times, food also ends up in landfills because it won't stay fresh long enough to be shipped across the country.\u003c/p>\n\u003cfigure id=\"attachment_100677\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/us-food-loss.png\" alt=\"About 1,249 calories per American per day are wasted, according to U.S. Close to three-quarters of this calorie loss came from added fats and oils, grain products and added sugars and sweeteners, partly reflecting the high caloric density of these foods relative to other food groups.\" width=\"800\" height=\"712\" class=\"size-full wp-image-100677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/us-food-loss.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/us-food-loss-400x356.png 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">About 1,249 calories per American per day are wasted, according to U.S. Close to three-quarters of this calorie loss came from added fats and oils, grain products and added sugars and sweeteners, partly reflecting the high caloric density of these foods relative to other food groups. \u003ccite>(\u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=43749&ref=collection\">USDA Economic Research Service\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/27/165907972/for-restaurants-food-waste-is-seen-as-low-priority\">Restaurants\u003c/a> and grocery stores generate a lot of waste, too.\u003c/p>\n\u003cp>There are a lot of initiatives already underway to address food waste. For instance, the \u003ca href=\"http://www.epa.gov/foodrecoverychallenge/\">Food Recovery Challenge\u003c/a> at the EPA is helping food manufacturers and grocers donate more food.\u003c/p>\n\u003cp>And, increasingly, as we showed in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects\">this video\u003c/a>, grocery stores are buying and selling imperfect, or ugly, produce. In addition, restaurants are turning to new \u003ca href=\"http://www.npr.org/sections/thesalt/2012/11/28/165908394/no-simple-recipe-for-weighing-food-waste-at-mario-batalis-lupa\">technology\u003c/a> to help them track and identify opportunities to cut waste.\u003c/p>\n\u003cp>Vilsack says food waste isn't just an economic issue — it also is a big contributor of methane, a potent greenhouse gas that fuels climate change. Think about where most of it tossed: \"Basically, it ends up in landfills,\" Vilsack says. And it's the single greatest contributor to municipal landfills, according to USDA.\u003c/p>\n\u003cfigure id=\"attachment_100672\" class=\"wp-caption aligncenter\" style=\"max-width: 2100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f.jpg\" alt=\"Food waste in biodegradable bags in a dumpster at Portland International Airport in Portland, Ore., Thursday Nov. 20, 2008.\" width=\"2100\" height=\"1431\" class=\"size-full wp-image-100672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f.jpg 2100w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-1440x981.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ap_0811200197213_custom-7236b5f03b2058ba39549053bb8d643cdfd4ac8f-960x654.jpg 960w\" sizes=\"(max-width: 2100px) 100vw, 2100px\">\u003cfigcaption class=\"wp-caption-text\">Food waste in biodegradable bags in a dumpster at Portland International Airport in Portland, Ore., Thursday Nov. 20, 2008. \u003ccite>(Greg Wahl-Stephens/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here's another way to understand the significance of food waste: Tossing out food wastes fossil fuels used to grow and ship food.\u003c/p>\n\u003cp>\"When you look at the oil that's used in producing food that's wasted, it's 70 times the amount of oil that we lost in the Deepwater Horizon disaster,\" Vilsack says.\u003c/p>\n\u003cp>For now, the national 50 percent waste reduction goal will be voluntary. But to meet it, Vilsack says, many of the initiatives already underway can be scaled up. \"Rather than pitch [food], let's figure out how to redirect it,\" and salvage it, says Vilsack.\u003c/p>\n\u003cp>For instance, Americans need more education on how to shop and cook in ways that reduce the losses in our own refrigerators. (We'll have more tips on this tomorrow.)\u003c/p>\n\u003cp>And schools, institutions and local governments can do a lot more to cut back on, recover and recycle food waste. In some states and cities, they're already required to. As we've reported, \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\u003c/a> now fines homeowners for not sorting their garbage. And \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\">Massachusetts\u003c/a> has implemented a food waste ban for certain institutions, with a handful of other states following suit.\u003c/p>\n\u003cp>As for what Congress might be able to help with, Vilsack says it's mulling legislation that would increase tax deductions for farmers and other big wasters who donate food to the needy.\u003c/p>\n\u003cp>Vilsack says the public awareness needed around food waste reminds him of another problem our nation tackled back in the 1960s and 1970s: litter.\u003c/p>\n\u003cp>There was a time when people rolled down their windows and tossed trash on to highways. \"It was quite common when I was a kid,\" Vilsack says.\u003c/p>\n\u003cp>But now, this is not culturally acceptable. That's because there was a massive public education campaign. School kids were told to tell their parents to stop littering. And, Vilsack says, it was successful.\u003c/p>\n\u003cp>Now, he says, the goal is to \"create a generation of Americans that are sensitive to food waste.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks",
"title": "Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150911_me_alice_waters_healthy_food_advocate_receives_humanities_medal.mp3\u003c/p>\n\u003cp>We had a visitor here at NPR on Thursday: Alice Waters, the famous chef and educator. She's best known for her restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, which helped to popularize local, seasonal ingredients.\u003c/p>\n\u003cp>When she came by, she looked a little different. Hanging from her neck was a bronze medal on a red ribbon — a \u003ca href=\"https://www.whitehouse.gov/the-press-office/2015/09/04/advisory-president-obama-award-2014-national-medal-arts-and-national\">National Humanities Medal\u003c/a>. President Obama had just given it to Waters.\u003c/p>\n\u003cp>We asked this advocate of sustainable eating what it meant to be recognized in that way. Here's what she told us:\u003c/p>\n\u003cblockquote>\n\u003cp>\"We talk about the humanities — all the beautiful things that are cultural experiences for us and lift our spirits. And yet, we've never really talked about food that way. Food has always been like fuel, and now it's considered to be something that really lifts our spirits. And when food and agriculture are put together and are in the rhythm of nature, it brings us back to the table where a cultural conversation can happen.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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.",
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"id": "fresh-air",
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"hidden-brain": {
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"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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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"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",
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"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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>",
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"officialWebsiteLink": "/mindshift/",
"meta": {
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"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",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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