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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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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_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \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": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
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"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>What do beef tallow and manure have in common with t-shirts and pine needles? Turns out you can make high-quality, low-carbon transportation fuel with all of them. A growing number of biofuel producers are teaming up with farms, meatpackers and waste management companies to tap gassy waste to meet new demand for renewable jet fuel and diesel for vehicles.\u003c/p>\n\u003cp>Lots of different agricultural \u003ca href=\"http://www.eesi.org/topics/bioenergy-biofuels-biomass/description\">feedstocks\u003c/a> – from sugarcane to sweet potatoes — can be used in renewable fuel. But there's a bonus if you use organic waste. Methane, a super potent greenhouse gas, is released into the atmosphere as manure and food decompose. And that gas and that waste are increasingly a liability for farmers.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.plantsciences.ucdavis.edu/kaffka/main/biographical_sketch.htm\">Steve Kaffka\u003c/a>, director of the California Biomass Collaborative at the University of California, Davis, anaerobic digesters, which convert the waste into biogas and power, can be a good way for large farms to minimize their waste and create a value-added product from it at the same time.\u003cstrong> \u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Meanwhile, the transportation industry is starting to feel the heat to fill up on renewable fuels. Airlines aren't yet required to shrink their carbon footprints, but the Environmental Protection Agency is currently \u003ca href=\"http://www.epa.gov/otaq/documents/aviation/420f15023.pdf\">seeking public input\u003c/a> on emissions standards that could one day apply to airlines operating in the U.S. The EPA says domestic aircraft account for 11 percent of the US transportation industry's greenhouse gas emissions, and that these emissions contribute to air pollution in the atmosphere and endanger public health.\u003c/p>\n\u003cp>\"Reducing greenhouse gas emissions from the fuel that powers our transportation is a critical part of addressing climate change. When fuel can be made out of waste into a value-added product, there can be big benefits,\" says an agency spokesperson.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many airlines aren't waiting for regulations to be enacted.\u003c/p>\n\u003cp>United has purchased 15 million gallons of renewable jet fuel made from beef tallow, or fat, by Alt Air Fuels and plans to use the fuel this year for Los Angeles-to-San Francisco flights. The airline has \u003ca href=\"http://fulcrum-bioenergy.com/wp-content/uploads/2015/03/2015-06-30-Fulcrum-United-Strategic-Partnership-FINAL.pdf\">also invested $30 million in Fulcrum BioEnergy, Inc.,\u003c/a> which uses household garbage, including food waste, for its fuel feedstock.\u003c/p>\n\u003cp>FedEx and Southwest Airlines recently each bought 3 million gallons of jet fuel that will be made from forest waste by Red Rock Biofuels. FedEx has a goal to get 30 percent of its jet fuel from alternative sources by 2030. In July, UPS \u003ca href=\"https://www.pressroom.ups.com/pressroom/ContentDetailsViewer.page?ConceptType=PressReleases&id=1438111777421-236\">announced\u003c/a> it would purchase 46 million gallons of renewable diesel made from used cooking oils, animal fats and algae in the next three years for its delivery trucks.\u003c/p>\n\u003cfigure id=\"attachment_99643\" class=\"wp-caption aligncenter\" style=\"max-width: 1237px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg\" alt=\"At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks.\" width=\"1237\" height=\"928\" class=\"size-full wp-image-99643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-960x720.jpg 960w\" sizes=\"(max-width: 1237px) 100vw, 1237px\">\u003cfigcaption class=\"wp-caption-text\">At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Indiana, Fair Oaks Farms does the waste-to-fuel production itself with the help of a digester. This huge, sealed container converts half a million gallons of manure from 15,000 cows and 3,000 hogs into biogas. The biogas is captured, cleaned, compressed and odorized before being used to fuel a fleet of 42 tanker trucks that deliver Fair Oaks' milk from Michigan to Tennessee.\u003c/p>\n\u003cp>\"We are extremely interested in converting all of our waste to a full asset instead of a liability,\" says Fair Oaks President Mike McCloskey. \"Our goal is to sooner or later have a completely closed cycle where we're taking full advantage of sustainability.\"\u003c/p>\n\u003cp>Fulcrum claims one gallon of its renewable fuel produces 80 percent less greenhouse gas emissions than one gallon of conventionally produced petroleum-based fuels.\u003c/p>\n\u003cp>\"There's a huge carbon savings from our process,\" says Rick Barraza, vice president of Fulcrum. \"Airlines are looking at that and being able to show that they are reducing their carbon footprint with the fuel that they're buying from us.\"\u003c/p>\n\u003cp>But Kaffka of the California Biomass Collaborative says the industry is still struggling to measure the true carbon footprint of biofuels, and how much emissions they actually offset. \"It's difficult methodologically and in part because a lot of biomass is produced under varying circumstances,\" Kaffka says.\u003c/p>\n\u003cp>Alt Air's\u003ca href=\"http://www.uop.com/processing-solutions/renewables/green-jet-fuel/\"> green jet fuel\u003c/a> promises to reduce greenhouse gas emissions by between 65 and 85 percent. The company produces its fuel in a retrofitted asphalt factory and petroleum refinery southeast of Los Angeles with beef fat from Midwest meatpacking companies like National Beef. Its advanced hydroprocessing technology involves adding hydrogen to the tallow to remove oxygen before refining the fuel to meet stringent aircraft fuel specifications. It can then be blended at a 50-50 ratio with standard petroleum-based fuel.\u003c/p>\n\u003cp>Secretary Tom Vilsack of the U.S. Department of Agriculture says his agency also sees food waste and other animal products as a tremendous energy opportunity. \"I have no hesitation in telling you that we will have plenty of feedstock,\" he \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/04/0109.xml\">said\u003c/a> in April in a speech at Michigan State University. \"The challenge is figuring out how to do it, where to do it, and the most efficient way region to region to do it, and using the feedstock that makes the best sense for that particular region.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em>\u003c/em> \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>What do beef tallow and manure have in common with t-shirts and pine needles? Turns out you can make high-quality, low-carbon transportation fuel with all of them. A growing number of biofuel producers are teaming up with farms, meatpackers and waste management companies to tap gassy waste to meet new demand for renewable jet fuel and diesel for vehicles.\u003c/p>\n\u003cp>Lots of different agricultural \u003ca href=\"http://www.eesi.org/topics/bioenergy-biofuels-biomass/description\">feedstocks\u003c/a> – from sugarcane to sweet potatoes — can be used in renewable fuel. But there's a bonus if you use organic waste. Methane, a super potent greenhouse gas, is released into the atmosphere as manure and food decompose. And that gas and that waste are increasingly a liability for farmers.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.plantsciences.ucdavis.edu/kaffka/main/biographical_sketch.htm\">Steve Kaffka\u003c/a>, director of the California Biomass Collaborative at the University of California, Davis, anaerobic digesters, which convert the waste into biogas and power, can be a good way for large farms to minimize their waste and create a value-added product from it at the same time.\u003cstrong> \u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Meanwhile, the transportation industry is starting to feel the heat to fill up on renewable fuels. Airlines aren't yet required to shrink their carbon footprints, but the Environmental Protection Agency is currently \u003ca href=\"http://www.epa.gov/otaq/documents/aviation/420f15023.pdf\">seeking public input\u003c/a> on emissions standards that could one day apply to airlines operating in the U.S. The EPA says domestic aircraft account for 11 percent of the US transportation industry's greenhouse gas emissions, and that these emissions contribute to air pollution in the atmosphere and endanger public health.\u003c/p>\n\u003cp>\"Reducing greenhouse gas emissions from the fuel that powers our transportation is a critical part of addressing climate change. When fuel can be made out of waste into a value-added product, there can be big benefits,\" says an agency spokesperson.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many airlines aren't waiting for regulations to be enacted.\u003c/p>\n\u003cp>United has purchased 15 million gallons of renewable jet fuel made from beef tallow, or fat, by Alt Air Fuels and plans to use the fuel this year for Los Angeles-to-San Francisco flights. The airline has \u003ca href=\"http://fulcrum-bioenergy.com/wp-content/uploads/2015/03/2015-06-30-Fulcrum-United-Strategic-Partnership-FINAL.pdf\">also invested $30 million in Fulcrum BioEnergy, Inc.,\u003c/a> which uses household garbage, including food waste, for its fuel feedstock.\u003c/p>\n\u003cp>FedEx and Southwest Airlines recently each bought 3 million gallons of jet fuel that will be made from forest waste by Red Rock Biofuels. FedEx has a goal to get 30 percent of its jet fuel from alternative sources by 2030. In July, UPS \u003ca href=\"https://www.pressroom.ups.com/pressroom/ContentDetailsViewer.page?ConceptType=PressReleases&id=1438111777421-236\">announced\u003c/a> it would purchase 46 million gallons of renewable diesel made from used cooking oils, animal fats and algae in the next three years for its delivery trucks.\u003c/p>\n\u003cfigure id=\"attachment_99643\" class=\"wp-caption aligncenter\" style=\"max-width: 1237px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg\" alt=\"At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks.\" width=\"1237\" height=\"928\" class=\"size-full wp-image-99643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-960x720.jpg 960w\" sizes=\"(max-width: 1237px) 100vw, 1237px\">\u003cfigcaption class=\"wp-caption-text\">At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Indiana, Fair Oaks Farms does the waste-to-fuel production itself with the help of a digester. This huge, sealed container converts half a million gallons of manure from 15,000 cows and 3,000 hogs into biogas. The biogas is captured, cleaned, compressed and odorized before being used to fuel a fleet of 42 tanker trucks that deliver Fair Oaks' milk from Michigan to Tennessee.\u003c/p>\n\u003cp>\"We are extremely interested in converting all of our waste to a full asset instead of a liability,\" says Fair Oaks President Mike McCloskey. \"Our goal is to sooner or later have a completely closed cycle where we're taking full advantage of sustainability.\"\u003c/p>\n\u003cp>Fulcrum claims one gallon of its renewable fuel produces 80 percent less greenhouse gas emissions than one gallon of conventionally produced petroleum-based fuels.\u003c/p>\n\u003cp>\"There's a huge carbon savings from our process,\" says Rick Barraza, vice president of Fulcrum. \"Airlines are looking at that and being able to show that they are reducing their carbon footprint with the fuel that they're buying from us.\"\u003c/p>\n\u003cp>But Kaffka of the California Biomass Collaborative says the industry is still struggling to measure the true carbon footprint of biofuels, and how much emissions they actually offset. \"It's difficult methodologically and in part because a lot of biomass is produced under varying circumstances,\" Kaffka says.\u003c/p>\n\u003cp>Alt Air's\u003ca href=\"http://www.uop.com/processing-solutions/renewables/green-jet-fuel/\"> green jet fuel\u003c/a> promises to reduce greenhouse gas emissions by between 65 and 85 percent. The company produces its fuel in a retrofitted asphalt factory and petroleum refinery southeast of Los Angeles with beef fat from Midwest meatpacking companies like National Beef. Its advanced hydroprocessing technology involves adding hydrogen to the tallow to remove oxygen before refining the fuel to meet stringent aircraft fuel specifications. It can then be blended at a 50-50 ratio with standard petroleum-based fuel.\u003c/p>\n\u003cp>Secretary Tom Vilsack of the U.S. Department of Agriculture says his agency also sees food waste and other animal products as a tremendous energy opportunity. \"I have no hesitation in telling you that we will have plenty of feedstock,\" he \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/04/0109.xml\">said\u003c/a> in April in a speech at Michigan State University. \"The challenge is figuring out how to do it, where to do it, and the most efficient way region to region to do it, and using the feedstock that makes the best sense for that particular region.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em>\u003c/em> \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": "In Search Of Salvation From Drought, California Looks Down Under",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \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": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"title": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n",
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"excerpt": "Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Pie In The Sky? Vertical Farming Is On The Rise In Newark",
"title": "Green Pie In The Sky? Vertical Farming Is On The Rise In Newark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_99060\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg\" alt=\"Rendering of future interior growing room at the AeroFarms facility still under construction.\" width=\"800\" height=\"425\" class=\"size-full wp-image-99060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom-400x213.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rendering of future interior growing room at the AeroFarms facility still under construction. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150805_atc_farming_in_newark_is_getting_vertical_.mp3\u003c/p>\n\u003cp>From the outside, the AeroFarms headquarters looks like any other rundown building in downtown Newark, N.J. It used to be a store, and more recently a nightclub. Now it's a test farm.\u003c/p>\n\u003cp>\"My favorite is the mustard green that's called a Ruby Streak, which is this leaf right here,\" says AeroFarms CEO \u003ca href=\"http://aerofarms.com/about/\">David Rosenberg\u003c/a>, sampling some of the company's greens. \"And my second favorite is cress, watercress, which is this guy right here.\"\u003c/p>\n\u003cp>The company's products come in dozens of shades of green and purple. They grow in long, narrow beds stacked seven layers high, more than 30 feet up in the air. They're all under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\u003c/p>\n\u003cfigure id=\"attachment_99054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarms-system-rendering.jpg_custom-5c42f8c871c51a88ac0ecfd5094a2f7d44eca601-e1438825343609.jpe\" alt=\"A diagram showing AeroFarms' patented aeroponic indoor growing technology.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-99054\">\u003cfigcaption class=\"wp-caption-text\">A diagram showing AeroFarms' patented aeroponic indoor growing technology. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The plants are really getting a white-glove lifestyle experience,\" says Rosenberg. \"They have people catering to their every need.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosenberg says AeroFarms can control the light, temperature and nutrition these plants receive. The company plans to apply what it learns here at a new, 70,000-square-foot, $39 million facility location at a former steel mill in Newark, currently under construction. When completed, it could be the largest indoor vertical farm in the world, AeroFarms says.\u003c/p>\n\u003cp>AeroFarms joins a growing list of working vertical farms in \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/20/341623536/urban-farms-build-resilience-in-singapore-s-food-system\">Asia\u003c/a>, Europe and the U.S. The idea was first popularized a decade ago by \u003ca href=\"https://www.linkedin.com/pub/dr-despommier/7/60/233\">Dickson Despommier\u003c/a>, professor emeritus at Columbia University and the author of a book called \u003cem>The Vertical Farm: Feeding the World in the 21st Century\u003c/em>.\u003c/p>\n\u003cp>\"The best reason for doing this, of course, is to supply fresh produce for people who live next to where you farm it,\" says Despommier. \"And the less impact on the land, the better.\"\u003c/p>\n\u003cfigure id=\"attachment_99052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsledgrowing.jpg_custom-c4a39d9a02f4b08bb2064398b04e40ae1e4c578a-e1438825027337.jpe\" alt=\"AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-99052\">\u003cfigcaption class=\"wp-caption-text\">AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Supporters of vertical farming say it uses less energy transporting food to market, while also requiring less water and pesticides than traditional agriculture. But skeptics say there's one glaring problem.\u003c/p>\n\u003cp>\"The fact that plants need sunlight to grow has not changed,\" says \u003ca href=\"http://www.brightfarms.com/s/#!/about_us/our_history\">Ted Caplow\u003c/a>, an entrepreneur and co-founder of the company BrightFarms. BrightFarms is a competitor to AeroFarms in the sense that it's also focused on growing leafy greens indoors. But rather than using LED lights, it's using the natural light of the sun. And Caplow says vertical farmers who use these lights are turning their backs on a free source of energy that plants have been using for millions of years.\u003c/p>\n\u003cp>\"If you wind up using more energy to light the plant than it would've cost to truck them across the country,\" Caplow says, \"then at least from an energy standpoint, you're not coming out ahead.\"\u003c/p>\n\u003cp>Vertical farmers counter that they can get their crops to grow faster than farmers who depend on the sun. They add that LED bulbs are getting more efficient all the time.\u003c/p>\n\u003cp>But vertical farmers still face some other big questions too, like: Can they control pests? And can they afford enough workers to harvest the crops?\u003c/p>\n\u003cp>So far, vertical farms tend to specialize in only a few crops. \"It's always leafy greens,\" says \u003ca href=\"https://landinstitute.org/about-us/staff\">Stan Cox\u003c/a>, a senior scientist at the Land Institute, a nonprofit organization in Kansas devoted to sustainable agriculture. \"The reason is, if you try to grow grains or fruits or vegetables, like beans, tomatoes, potatoes, indoors out of the sunlight, the energy requirements for lighting become impossible.\"\u003c/p>\n\u003cp>It also helps that baby kale and \u003ca href=\"http://www.npr.org/sections/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microgreens\u003c/a> fetch top dollar at high-end grocery stores and restaurants. But AeroFarms' Rosenberg insists his company wants to feed more than just foodies across the Hudson River in New York City.\u003c/p>\n\u003cp>\"We set out to build AeroFarms not to build one farm, not to build a farm for just the rich, but to really change the way we source of food for humanity,\" Rosenberg says.\u003c/p>\n\u003cp>In the meantime, the company is aiming to get its first crops to market this fall. \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": "A former steel mill in New Jersey is getting a new lease on life as an indoor farm. AeroFarms is betting it can turn a profit growing greens with lights, using far less water than a traditional farm.",
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"description": "A former steel mill in New Jersey is getting a new lease on life as an indoor farm. AeroFarms is betting it can turn a profit growing greens with lights, using far less water than a traditional farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99060\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg\" alt=\"Rendering of future interior growing room at the AeroFarms facility still under construction.\" width=\"800\" height=\"425\" class=\"size-full wp-image-99060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/aerofarmsfarminteriorgrowingroom-400x213.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rendering of future interior growing room at the AeroFarms facility still under construction. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150805_atc_farming_in_newark_is_getting_vertical_.mp3\u003c/p>\n\u003cp>From the outside, the AeroFarms headquarters looks like any other rundown building in downtown Newark, N.J. It used to be a store, and more recently a nightclub. Now it's a test farm.\u003c/p>\n\u003cp>\"My favorite is the mustard green that's called a Ruby Streak, which is this leaf right here,\" says AeroFarms CEO \u003ca href=\"http://aerofarms.com/about/\">David Rosenberg\u003c/a>, sampling some of the company's greens. \"And my second favorite is cress, watercress, which is this guy right here.\"\u003c/p>\n\u003cp>The company's products come in dozens of shades of green and purple. They grow in long, narrow beds stacked seven layers high, more than 30 feet up in the air. They're all under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\u003c/p>\n\u003cfigure id=\"attachment_99054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarms-system-rendering.jpg_custom-5c42f8c871c51a88ac0ecfd5094a2f7d44eca601-e1438825343609.jpe\" alt=\"A diagram showing AeroFarms' patented aeroponic indoor growing technology.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-99054\">\u003cfigcaption class=\"wp-caption-text\">A diagram showing AeroFarms' patented aeroponic indoor growing technology. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The plants are really getting a white-glove lifestyle experience,\" says Rosenberg. \"They have people catering to their every need.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosenberg says AeroFarms can control the light, temperature and nutrition these plants receive. The company plans to apply what it learns here at a new, 70,000-square-foot, $39 million facility location at a former steel mill in Newark, currently under construction. When completed, it could be the largest indoor vertical farm in the world, AeroFarms says.\u003c/p>\n\u003cp>AeroFarms joins a growing list of working vertical farms in \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/20/341623536/urban-farms-build-resilience-in-singapore-s-food-system\">Asia\u003c/a>, Europe and the U.S. The idea was first popularized a decade ago by \u003ca href=\"https://www.linkedin.com/pub/dr-despommier/7/60/233\">Dickson Despommier\u003c/a>, professor emeritus at Columbia University and the author of a book called \u003cem>The Vertical Farm: Feeding the World in the 21st Century\u003c/em>.\u003c/p>\n\u003cp>\"The best reason for doing this, of course, is to supply fresh produce for people who live next to where you farm it,\" says Despommier. \"And the less impact on the land, the better.\"\u003c/p>\n\u003cfigure id=\"attachment_99052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/aerofarmsledgrowing.jpg_custom-c4a39d9a02f4b08bb2064398b04e40ae1e4c578a-e1438825027337.jpe\" alt=\"AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-99052\">\u003cfigcaption class=\"wp-caption-text\">AeroFarms grows greens under intense LED grow lights, while their roots are bathed in a nutrient-rich mist. \u003ccite>(Courtesy of AeroFarms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Supporters of vertical farming say it uses less energy transporting food to market, while also requiring less water and pesticides than traditional agriculture. But skeptics say there's one glaring problem.\u003c/p>\n\u003cp>\"The fact that plants need sunlight to grow has not changed,\" says \u003ca href=\"http://www.brightfarms.com/s/#!/about_us/our_history\">Ted Caplow\u003c/a>, an entrepreneur and co-founder of the company BrightFarms. BrightFarms is a competitor to AeroFarms in the sense that it's also focused on growing leafy greens indoors. But rather than using LED lights, it's using the natural light of the sun. And Caplow says vertical farmers who use these lights are turning their backs on a free source of energy that plants have been using for millions of years.\u003c/p>\n\u003cp>\"If you wind up using more energy to light the plant than it would've cost to truck them across the country,\" Caplow says, \"then at least from an energy standpoint, you're not coming out ahead.\"\u003c/p>\n\u003cp>Vertical farmers counter that they can get their crops to grow faster than farmers who depend on the sun. They add that LED bulbs are getting more efficient all the time.\u003c/p>\n\u003cp>But vertical farmers still face some other big questions too, like: Can they control pests? And can they afford enough workers to harvest the crops?\u003c/p>\n\u003cp>So far, vertical farms tend to specialize in only a few crops. \"It's always leafy greens,\" says \u003ca href=\"https://landinstitute.org/about-us/staff\">Stan Cox\u003c/a>, a senior scientist at the Land Institute, a nonprofit organization in Kansas devoted to sustainable agriculture. \"The reason is, if you try to grow grains or fruits or vegetables, like beans, tomatoes, potatoes, indoors out of the sunlight, the energy requirements for lighting become impossible.\"\u003c/p>\n\u003cp>It also helps that baby kale and \u003ca href=\"http://www.npr.org/sections/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microgreens\u003c/a> fetch top dollar at high-end grocery stores and restaurants. But AeroFarms' Rosenberg insists his company wants to feed more than just foodies across the Hudson River in New York City.\u003c/p>\n\u003cp>\"We set out to build AeroFarms not to build one farm, not to build a farm for just the rich, but to really change the way we source of food for humanity,\" Rosenberg says.\u003c/p>\n\u003cp>In the meantime, the company is aiming to get its first crops to market this fall. \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": "Do Fish Names Encourage Fishy Business?",
"title": "Do Fish Names Encourage Fishy Business?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\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": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
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"description": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
"title": "Do Fish Names Encourage Fishy Business? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Squeezed By Drought, California Farmers Switch To Less Thirsty Crops",
"title": "Squeezed By Drought, California Farmers Switch To Less Thirsty Crops",
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"content": "\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\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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"excerpt": "Water scarcity is leading farmers away from planting staples and towards planting higher-value, lower-water specialty crops. Think wine grapes and pomegranates instead of citrus and avocados.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\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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"disqusTitle": "Salt Is Slowly Crippling California's Almond Industry",
"title": "Salt Is Slowly Crippling California's Almond Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buzz Kill For Bumblebees: Climate Change Is Shrinking Their Range",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150709_atc_bumblebees_and_climate.mp3\u003c/p>\n\u003cp>There's new evidence that wild bees, some of nature's most \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">industrious pollinators\u003c/a> of wildflowers and crops, are getting squeezed by our planet's changing climate.\u003c/p>\n\u003cp>The evidence comes from a century of bee observations, carried out across North America and Europe. Biologist \u003ca href=\"http://science.uottawa.ca/biology/people/kerr-jeremy-t\">Jeremy Kerr\u003c/a>, at the University of Ottawa, decided to look specifically at sightings of bumblebees. These are the big, fuzzy bees that live wild, not the honeybees that beekeepers manage. There are dozens of different bumblebee species in North America.\u003c/p>\n\u003cp>\"There are something like 423,000 of these observations,\" Kerr says. \"And every one of those, we know rather precisely where and when that species of bumblebee was observed.\"\u003c/p>\n\u003cp>Kerr and his collaborators looked at where each species was found long ago, compared to recent years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were looking for effects of a warming climate, and indeed, they found that some species of these wild bees have vanished from the warmest, most southern, of the places where they used to live. Kerr says there's no evidence that this shift in geographic range was the result of land clearing or pesticide use. Their \u003ca href=\"http://news.sciencemag.org/biology/2015/07/bumblebees-being-crushed-climate-change\">report\u003c/a> is published in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://contacts.ucalgary.ca/info/bio/profiles/124-1269\">Lawrence Harder\u003c/a>, an ecologist at the University of Calgary, who has studied bumblebees for the past 35 years, says that observation makes complete sense, if you consider what it's like to be a bumblebee.\u003c/p>\n\u003cp>\"They're relatively large insects, and they're quite furry,\" he says. As a result, unlike most insects, they're good at staying warm in cool environments. But they have difficulty in heat.\u003c/p>\n\u003cp>The most striking thing that Kerr and his colleagues found, though, occurred at the cooler edge of the bumblebee's range. Many other insects, such as butterflies, are expanding their range into cooler regions. Bumblebees, though, are not. \"Bumblebee species seem to be kind of stuck,\" Kerr says. \"They're not shifting north in the way that many other species groups are.\"\u003c/p>\n\u003cp>Harder, at the University of Calgary, thinks he knows the reason. He says that in the north, bumblebees are limited by boundaries of vegetation, not cold temperatures. Many bumblebee species like open grassland, he says, and they won't move northward into Canada's forests, no matter how warm it gets.\u003c/p>\n\u003cp>\"You could see bumblebees being caught between the devil and the deep blue sea,\" Harder says. \"They're being pushed north at the southern edge, but they can't move north at the northern edge.\"\u003c/p>\n\u003cp>Even though honeybees get more attention, bumblebees play a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">vital role\u003c/a> in many ecosystems. Wildflowers and agricultural crops alike depend on them.\u003c/p>\n\u003cp>There still are bumblebees all across North America. But at the southern edge of this range there are fewer different types of them to carry out the complex, yet vital, task of pollination. \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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150709_atc_bumblebees_and_climate.mp3\u003c/p>\n\u003cp>There's new evidence that wild bees, some of nature's most \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">industrious pollinators\u003c/a> of wildflowers and crops, are getting squeezed by our planet's changing climate.\u003c/p>\n\u003cp>The evidence comes from a century of bee observations, carried out across North America and Europe. Biologist \u003ca href=\"http://science.uottawa.ca/biology/people/kerr-jeremy-t\">Jeremy Kerr\u003c/a>, at the University of Ottawa, decided to look specifically at sightings of bumblebees. These are the big, fuzzy bees that live wild, not the honeybees that beekeepers manage. There are dozens of different bumblebee species in North America.\u003c/p>\n\u003cp>\"There are something like 423,000 of these observations,\" Kerr says. \"And every one of those, we know rather precisely where and when that species of bumblebee was observed.\"\u003c/p>\n\u003cp>Kerr and his collaborators looked at where each species was found long ago, compared to recent years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They were looking for effects of a warming climate, and indeed, they found that some species of these wild bees have vanished from the warmest, most southern, of the places where they used to live. Kerr says there's no evidence that this shift in geographic range was the result of land clearing or pesticide use. Their \u003ca href=\"http://news.sciencemag.org/biology/2015/07/bumblebees-being-crushed-climate-change\">report\u003c/a> is published in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://contacts.ucalgary.ca/info/bio/profiles/124-1269\">Lawrence Harder\u003c/a>, an ecologist at the University of Calgary, who has studied bumblebees for the past 35 years, says that observation makes complete sense, if you consider what it's like to be a bumblebee.\u003c/p>\n\u003cp>\"They're relatively large insects, and they're quite furry,\" he says. As a result, unlike most insects, they're good at staying warm in cool environments. But they have difficulty in heat.\u003c/p>\n\u003cp>The most striking thing that Kerr and his colleagues found, though, occurred at the cooler edge of the bumblebee's range. Many other insects, such as butterflies, are expanding their range into cooler regions. Bumblebees, though, are not. \"Bumblebee species seem to be kind of stuck,\" Kerr says. \"They're not shifting north in the way that many other species groups are.\"\u003c/p>\n\u003cp>Harder, at the University of Calgary, thinks he knows the reason. He says that in the north, bumblebees are limited by boundaries of vegetation, not cold temperatures. Many bumblebee species like open grassland, he says, and they won't move northward into Canada's forests, no matter how warm it gets.\u003c/p>\n\u003cp>\"You could see bumblebees being caught between the devil and the deep blue sea,\" Harder says. \"They're being pushed north at the southern edge, but they can't move north at the northern edge.\"\u003c/p>\n\u003cp>Even though honeybees get more attention, bumblebees play a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/01/173167125/wild-bees-are-good-for-crops-but-crops-are-bad-for-bees\">vital role\u003c/a> in many ecosystems. Wildflowers and agricultural crops alike depend on them.\u003c/p>\n\u003cp>There still are bumblebees all across North America. But at the southern edge of this range there are fewer different types of them to carry out the complex, yet vital, task of pollination. \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": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"title": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \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": "Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \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": "Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered",
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"content": "\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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