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"disqusTitle": "Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year",
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"content": "\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \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>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \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": "How Buying Smaller Fruit Could Save California’s Drought-Stricken Family Farms",
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"content": "\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery",
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"content": "\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.",
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"description": "The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.",
"title": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery | KQED",
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"nprByline": "\u003ca href=\"http://ww2.kqed.org/bayareabites/author/katewilliams/\">Kate Williams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/berkeleysidenosh/\">Berkeleyside NOSH\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
"title": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
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"content": "\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Genetically Modified Salmon: Coming To A River Near You?",
"title": "Genetically Modified Salmon: Coming To A River Near You?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \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": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \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": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"title": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\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": "\"Local\" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\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": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts",
"title": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
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"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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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/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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": "Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.",
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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/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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's Student-Run Garden Offers Urban Oasis to Students and Community",
"title": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community",
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"content": "\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.",
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"description": "UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.",
"title": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community | KQED",
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"headline": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Organic Farmers Call Foul On Whole Foods' Produce Rating System",
"title": "Organic Farmers Call Foul On Whole Foods' Produce Rating System",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\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/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \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": "Some organic farmers are protesting a new system Whole Foods is using to rate its suppliers. They say the system devalues the organic label because nonorganic producers can earn the highest grades.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\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/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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