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"content": "\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_85050\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylent_port_wide-d629c1745302e245ebe9476dd592a630d907ed21.jpg\" alt=\"Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soylent CEO Rob Rhinehart holds a bag of finished product in September 2013. Rhinehart recently discouraged members of the company's DIY online community from competing directly with Soylent. Photo: Josh Edelson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Alexander McCall, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/18/332269781/soylent-diyers-sell-their-own-versions-of-the-powdered-food\">The Salt at NPR Food\u003c/a> (7/18/14)\u003c/p>\n\u003cp>When Rob Rhinehart first created \u003ca href=\"http://soylent.me\" target=\"_blank\">Soylent\u003c/a> –– a powdered, synthetic food product made of \u003ca href=\"http://www.soylent.me/#nutrition\">industrial nutrients and oils \u003c/a>–– he was a San Francisco techie trying sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.\u003c/p>\n\u003cp>His initial blog posts attracted the attention of Hacker News and members of the \"lifehacking\" community, who rallied around his DIY approach to concocting a nutritious food powder to live on. Rhinehart posted his recipe online and invited others to tinker with it. Some 2,400 customized versions, like \"\u003ca href=\"http://diy.soylent.me/recipes/chocolate-silk\" target=\"_blank\">Chocolate Silk\u003c/a>\" and \"\u003ca href=\"http://diy.soylent.me/recipes/bachelorette-chow-basic-chocolate-complete-soylent-1500-calories\" target=\"_blank\">Bachelorette Chow,\u003c/a>\" tailored to various tastes and dietary needs, now exist.\u003c/p>\n\u003cp>While some nutrition scientists \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\" target=\"_blank\">were skeptical\u003c/a> of Rhinehart's claims that Soylent could be healthful alternative to real food for everyone, his vibrant online following helped him raise an initial $750,000 through crowdfunding to take it to market. Silicon Valley venture capitalists were also soon \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240278034/soylent-an-offbeat-food-idea-investors-are-taking-seriously\" target=\"_blank\">convinced\u003c/a> that there was money to be made in Soylent and ponied up $1.5 million in funding.\u003c/p>\n\u003cp>Production began in late 2013, and the company began shipping orders to crowdfunders early this year. A week's supply of Soylent (21 meals) is $85 for a one-time purchase, and $70 for a monthly subscription. The company says new orders are rolling in to the tune of $10,000 a day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even as the company's early success suggests this synthetic food is here to stay, tension is building between the company and the \u003ca href=\"http://diy.soylent.me\" target=\"_blank\">enthusiasts\u003c/a> online — now numbering 18,000 users from around the world — who helped get it off the ground.\u003c/p>\n\u003cfigure id=\"attachment_85051\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soylentpowder_custom-1f44df169d7a5f1e1b2df54cbbcdf2cb1efa0829-290x201.jpg\" alt=\"A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\" width=\"290\" height=\"201\" class=\"size-medium wp-image-85051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tub of potassium gluconate on a production table at the Soylent corporate office in September 2013. Difficulty procuring large volumes of industrial nutrients like this one has slowed the company's ability to fill orders. Photo: Josh Edelson /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The company has struggled to procure large volumes of the industrial nutrients in the formula. And that's hindered its ability \u003ca href=\"http://blog.soylent.me/\">to fill orders on time\u003c/a>.\u003c/p>\n\u003cp>Soylent's sluggish shipping has caused dismay among some of its backers, prompting some to propose buying and selling the community's versions instread. In a recent \u003ca href=\"http://discourse.soylent.me/t/fireside-chat-with-rob-5-15/13220/121\">online \"Fireside Chat\"\u003c/a> with Rhinehart, one member of the company's online forum noted that some \"DIYers ... have started selling our DIY soylent to impatient Soylent backers.\"\u003c/p>\n\u003cp>They then asked how Rhinehart would feel if community members sold blends under a different name like \"Schmoylent.\"\u003c/p>\n\u003cp>Rhinehart discouraged it, replying, \"I won't stop you from selling 'Schmoylent' on legal grounds, but I must caution you it is unwise to enter in to direct competition with us.\"\u003c/p>\n\u003cp>Soylent isn't patented, and the recipe is still public. But the company's DIY wiki \u003ca href=\"http://diy.soylent.me/wiki/introduction\">notes\u003c/a> that Soylent refers to the \u003ca href=\"http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4810:iyquvz.2.1\" target=\"_blank\">trademarked product\u003c/a> –– Rhinehart alone holds the trademark –– made by Soylent Corp., while \"soylent\" refers to any other version.\u003c/p>\n\u003cp>And managing that proprietary brand has indeed become a challenge, says Anastassia Laskey, Soylent's vice president of marketing.\u003c/p>\n\u003cp>\"People confuse do-it-yourself recipes with Soylent, and we're ... [grappling] with that,\" she says. \"We don't want people to be making their own stuff and shipping it without understanding that they need to be licensed to do that. As the organizers of this community we have a certain responsibility.\"\u003c/p>\n\u003cp>Lasskey says the differences between the community's custom blends and the company's are Soylent's \"unique method of combining its ingredients and rigorous manufacturing process.\"\u003c/p>\n\u003cp>Still, Lasskey says the company welcomes competition, adding, \"We are more than happy to lead the way for this whole ecosystem to develop. We think it's awesome when you have competition that breeds innovation and brings cost down.\"\u003c/p>\n\u003cp>Some forum members who've already received their orders are getting creative with the product. Jonathan van Clute created the website \u003ca href=\"http://www.iamsoylent.com\" target=\"_blank\">IAmSoylent.com\u003c/a> to document his and his partner's adventures with the beverage after receiving his first shipment of the official product in April.\u003c/p>\n\u003cp>And despite the fact that Soylent is invented as a substitute for real food, van Clute says he's taken to experimenting with Soylent baked goods. He posted a video of peanut butter and chocolate chip cookies to his YouTube account; other Soylent users have come up with recipes for \u003ca href=\"http://discourse.soylent.me/t/soylent-oatmeal-cookies/11499\" target=\"_blank\">oatmeal cookies\u003c/a> and\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\"> \u003c/a>\u003ca href=\"https://soylentadventure.wordpress.com/2013/09/19/soylent-brownies/comment-page-1/\" target=\"_blank\">brownies\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Alexander McCall is the social media intern at NPR. You can follow him at @awmccall.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area",
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"content": "\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
"title": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=66zuaQNYFxM]\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3\"] \u003c/p>\n\n",
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"excerpt": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
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"description": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
"title": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters | KQED",
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"headline": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/66zuaQNYFxM'\n title='//www.youtube.com/embed/66zuaQNYFxM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Centerfield of Greens: SF Giants Open Edible Garden",
"title": "Centerfield of Greens: SF Giants Open Edible Garden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Going to a game just got greener. And more delicious. The San Francisco Giants opened The Garden at AT&T Park. Sarah Henry reports from the field.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
"title": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
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"content": "\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140612_me_fight_over_calif_oyster_company_splits_chefs_and_land_defenders.mp3\"] \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is resisting the expiration of its lease in Marin County, Calif. The debate may reach the Supreme Court, and it's dividing residents of the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Farmers Ask: Hey Buddy, Can You Spare Some Water?",
"title": "California Farmers Ask: Hey Buddy, Can You Spare Some Water?",
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"content": "\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140609_atc_california_farmers_ask_hey_buddy_can_you_spare_some_water.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Farmed Fish Feed The World Without Destroying The Environment?",
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"content": "\u003cfigure id=\"attachment_83034\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-farming-e8a3fcdc35d43fd39a2a5d5e9ef86a77ad7c13351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-farming-e8a3fcdc35d43fd39a2a5d5e9ef86a77ad7c13351.jpg\" alt=\"Carp are collected at a breeding farm near the Belarus village of Ozerny in November 2013. Researchers say there's a lot the aquaculture industry can do to be more efficient. Photo: Viktor Drachev/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carp are collected at a breeding farm near the Belarus village of Ozerny in November 2013. Researchers say there's a lot the aquaculture industry can do to be more efficient. Photo: Viktor Drachev/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319247280/can-farmed-fish-feed-the-world-without-destroying-the-environment\">The Salt at NPR Food\u003c/a> (6/6/14)\u003c/p>\n\u003cp>We Americans love our fried shrimp, our \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/sushis-secret-why-we-get-hooked-on-raw-fish/\">sushi\u003c/a> and our fish sticks. And a lot of other people around the world count on fish as a critical part of their diet, too. According to the Food and Agriculture Organization, fish now accounts for almost 17 percent of the world's intake of protein — in some coastal and island countries it's as high as 70 percent.\u003c/p>\n\u003cp>To keep up with the world's growing population and its appetite for seafood, we can't just rely on wild fish. Already, we're getting more of it from aquaculture.\u003c/p>\n\u003cp>And that farmed fish production will have to more than double by 2050 to meet demand, according to a \u003ca href=\"http://www.wri.org/sites/default/files/WRI14_WorkingPaper_WRR5_FINAL_online.pdf\">report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a>. The potential environmental implications of that are pretty daunting.\u003c/p>\n\u003cfigure id=\"attachment_83037\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures5-b6966b41f0521be22c376fbdc9bf4e2c8fac970d1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures5-b6966b41f0521be22c376fbdc9bf4e2c8fac970d1.jpg\" alt=\"Aquaculture will have to more than double by 2050 to meet the demand for seafood. Graph: World Resource Institute\" width=\"2400\" height=\"1798\" class=\"size-full wp-image-83037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aquaculture will have to more than double by 2050 to meet the demand for seafood. Graph: World Resource Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"The world's oceans and rivers and lakes are fished to their limit,\" says Richard Waite, a researcher with WRI. So the aquaculture industry has to step up, he says. \"But if [aquaculture] were to more than double, and we don't improve the sector's efficiency, its environmental impact will double as well.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if it's done right, aquaculture can grow without taking a major toll on the environment, the WRI researchers say.\u003c/p>\n\u003cp>Fish and shellfish are already among the most eco-friendly sources of animal protein, Waite tells The Salt. They don't emit anywhere near the amount of greenhouse gases that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">cows do\u003c/a>, and most farmed fish convert feed into edible meat very efficiently.\u003c/p>\n\u003cp>Producing an additional 80 million tons of farmed fish per year by 2050, Waite says, would be much easier on the planet than producing an additional 80 million tons of beef. So sustainable farmed fish may be a great way to help feed the world's poor, the report says.\u003c/p>\n\u003cp>But large-scale aquaculture can have significant environmental consequences. It can take a lot of wild fish to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">feed\u003c/a> certain farmed fish. And when tons of fish are crowded together, they create a lot of waste, which can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">pollute the ocean\u003c/a>. Fish farms can also be breeding grounds for disease. Plus, shrimp farming in Indonesia is at least partly responsible for the region's \u003ca href=\"http://www.npr.org/2012/04/30/151548173/drama-amid-indonesias-disappearing-mangroves\">declining mangrove\u003c/a> forests.\u003c/p>\n\u003cfigure id=\"attachment_83035\" class=\"wp-caption aligncenter\" style=\"max-width: 1099px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures_npr2-ba8c883f20c4543e1526e4636202d34c444f4b85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures_npr2-ba8c883f20c4543e1526e4636202d34c444f4b85.jpg\" alt=\"Aquaculture has gotten a bit more efficient over the past few years. Photo: World Resource Institute\" width=\"1099\" height=\"824\" class=\"size-full wp-image-83035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aquaculture has gotten a bit more efficient over the past few years. Photo: World Resource Institute\u003c/figcaption>\u003c/figure>\n\u003cp>It doesn't have to be that way, the researchers say. \"There's a lot the industry can do to become more efficient,\" Waite tells us.\u003c/p>\n\u003cp>Some are trying to boost efficiency by building fish factories on land, as NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">reported\u003c/a> in April.\u003c/p>\n\u003cp>Re-evaluating what we feed farmed fish will also help a lot, Waite adds. Over the past 20 years, farms have greatly reduced the amount of fish meal they use in their feed, the report finds. As we've noted, a few salmon farms in South Africa are replacing fish meal with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">fly meal\u003c/a> to take fish farms' pressure off the oceans.\u003c/p>\n\u003cp>And while fish farmers will naturally want to become more efficient and productive, since it makes them more money, Waite says, it also helps when governments provide incentives to adopt sustainable practices.\u003c/p>\n\u003cp>What can consumers do?\u003c/p>\n\u003cp>The report recommends eating more seafood that's lower on the food chain. Tilapia, catfish, carp — as well as mollusks like oysters, scallops and clams — don't require as much feed. \"Mollusks are the planet's most environmentally sustainable source of animal protein,\" Waite says. \"They don't use any land, they don't use any freshwater and they actually clean up the environment around them.\"\u003c/p>\n\u003cp>Overall, Waite says, aquaculture doesn't have to be destructive. But it's also not a panacea for the environment or world hunger. \"It can be done well or it can be done badly,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83034\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-farming-e8a3fcdc35d43fd39a2a5d5e9ef86a77ad7c13351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/fish-farming-e8a3fcdc35d43fd39a2a5d5e9ef86a77ad7c13351.jpg\" alt=\"Carp are collected at a breeding farm near the Belarus village of Ozerny in November 2013. Researchers say there's a lot the aquaculture industry can do to be more efficient. Photo: Viktor Drachev/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carp are collected at a breeding farm near the Belarus village of Ozerny in November 2013. Researchers say there's a lot the aquaculture industry can do to be more efficient. Photo: Viktor Drachev/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319247280/can-farmed-fish-feed-the-world-without-destroying-the-environment\">The Salt at NPR Food\u003c/a> (6/6/14)\u003c/p>\n\u003cp>We Americans love our fried shrimp, our \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/sushis-secret-why-we-get-hooked-on-raw-fish/\">sushi\u003c/a> and our fish sticks. And a lot of other people around the world count on fish as a critical part of their diet, too. According to the Food and Agriculture Organization, fish now accounts for almost 17 percent of the world's intake of protein — in some coastal and island countries it's as high as 70 percent.\u003c/p>\n\u003cp>To keep up with the world's growing population and its appetite for seafood, we can't just rely on wild fish. Already, we're getting more of it from aquaculture.\u003c/p>\n\u003cp>And that farmed fish production will have to more than double by 2050 to meet demand, according to a \u003ca href=\"http://www.wri.org/sites/default/files/WRI14_WorkingPaper_WRR5_FINAL_online.pdf\">report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a>. The potential environmental implications of that are pretty daunting.\u003c/p>\n\u003cfigure id=\"attachment_83037\" class=\"wp-caption aligncenter\" style=\"max-width: 2400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures5-b6966b41f0521be22c376fbdc9bf4e2c8fac970d1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures5-b6966b41f0521be22c376fbdc9bf4e2c8fac970d1.jpg\" alt=\"Aquaculture will have to more than double by 2050 to meet the demand for seafood. Graph: World Resource Institute\" width=\"2400\" height=\"1798\" class=\"size-full wp-image-83037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aquaculture will have to more than double by 2050 to meet the demand for seafood. Graph: World Resource Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"The world's oceans and rivers and lakes are fished to their limit,\" says Richard Waite, a researcher with WRI. So the aquaculture industry has to step up, he says. \"But if [aquaculture] were to more than double, and we don't improve the sector's efficiency, its environmental impact will double as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if it's done right, aquaculture can grow without taking a major toll on the environment, the WRI researchers say.\u003c/p>\n\u003cp>Fish and shellfish are already among the most eco-friendly sources of animal protein, Waite tells The Salt. They don't emit anywhere near the amount of greenhouse gases that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">cows do\u003c/a>, and most farmed fish convert feed into edible meat very efficiently.\u003c/p>\n\u003cp>Producing an additional 80 million tons of farmed fish per year by 2050, Waite says, would be much easier on the planet than producing an additional 80 million tons of beef. So sustainable farmed fish may be a great way to help feed the world's poor, the report says.\u003c/p>\n\u003cp>But large-scale aquaculture can have significant environmental consequences. It can take a lot of wild fish to \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">feed\u003c/a> certain farmed fish. And when tons of fish are crowded together, they create a lot of waste, which can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/02/180596020/can-salmon-farming-be-sustainable-maybe-if-you-head-inland\">pollute the ocean\u003c/a>. Fish farms can also be breeding grounds for disease. Plus, shrimp farming in Indonesia is at least partly responsible for the region's \u003ca href=\"http://www.npr.org/2012/04/30/151548173/drama-amid-indonesias-disappearing-mangroves\">declining mangrove\u003c/a> forests.\u003c/p>\n\u003cfigure id=\"attachment_83035\" class=\"wp-caption aligncenter\" style=\"max-width: 1099px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures_npr2-ba8c883f20c4543e1526e4636202d34c444f4b85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/wrr5_additional_figures_npr2-ba8c883f20c4543e1526e4636202d34c444f4b85.jpg\" alt=\"Aquaculture has gotten a bit more efficient over the past few years. Photo: World Resource Institute\" width=\"1099\" height=\"824\" class=\"size-full wp-image-83035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aquaculture has gotten a bit more efficient over the past few years. Photo: World Resource Institute\u003c/figcaption>\u003c/figure>\n\u003cp>It doesn't have to be that way, the researchers say. \"There's a lot the industry can do to become more efficient,\" Waite tells us.\u003c/p>\n\u003cp>Some are trying to boost efficiency by building fish factories on land, as NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">reported\u003c/a> in April.\u003c/p>\n\u003cp>Re-evaluating what we feed farmed fish will also help a lot, Waite adds. Over the past 20 years, farms have greatly reduced the amount of fish meal they use in their feed, the report finds. As we've noted, a few salmon farms in South Africa are replacing fish meal with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">fly meal\u003c/a> to take fish farms' pressure off the oceans.\u003c/p>\n\u003cp>And while fish farmers will naturally want to become more efficient and productive, since it makes them more money, Waite says, it also helps when governments provide incentives to adopt sustainable practices.\u003c/p>\n\u003cp>What can consumers do?\u003c/p>\n\u003cp>The report recommends eating more seafood that's lower on the food chain. Tilapia, catfish, carp — as well as mollusks like oysters, scallops and clams — don't require as much feed. \"Mollusks are the planet's most environmentally sustainable source of animal protein,\" Waite says. \"They don't use any land, they don't use any freshwater and they actually clean up the environment around them.\"\u003c/p>\n\u003cp>Overall, Waite says, aquaculture doesn't have to be destructive. But it's also not a panacea for the environment or world hunger. \"It can be done well or it can be done badly,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "California's Drought Isn't Making Food Cost More. Here's Why",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140523_atc_californias_drought_isnt_making_food_cost_more_heres_why.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "California produces most of America's vegetables and nuts. Yet there's little sign the drought there is creating food shortages in the U.S., because farmers are rationing water and draining aquifers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82498\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/salinas-valley-fa2b08738385d74380c9c95afd7ef9766fe08b0a.jpg\" alt=\"Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers pull weeds from a field of lettuce near Gonzales, Calif. Salinas Valley farms like this one rely on wells, which haven't been affected much by the drought. Photo: George Rose/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/315255267/california-s-drought-isn-t-making-food-cost-more-here-s-why\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/23/2014)\u003c/p>\n\u003cp>The entire state of California is in a severe drought. Farmers and farmworkers \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">are hurting\u003c/a>.\u003c/p>\n\u003cp>You might expect this to cause food shortages and higher prices across the country. After all, California grows 95 percent of America's broccoli, 81 percent of its carrots and 99 percent of the country's artichokes, almonds and walnuts, among other foods.\u003c/p>\n\u003cp>Yet there's been no sign of a big price shock. What gives?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are three explanations.\u003c/p>\n\u003cp>\u003cstrong>1. Some farmers have backup water supplies.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Drive southwest from Fresno, and you can easily see the drought's impact. In this area, farmers rely on the \u003ca href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\">Westlands Water District\u003c/a> for irrigation.\u003c/p>\n\u003cp>In a normal year, Westlands delivers water to each farm through a network of underground pipes. That water is drawn from artificial rivers that link this area to dams and reservoirs hundreds of miles away, mostly in the northern part of the state.\u003c/p>\n\u003cp>This year, because of the drought, Westlands cannot deliver any of that water. And the result is bare dirt where vegetables normally would grow.\u003c/p>\n\u003cp>Sarah Woolf takes me on a tour of her family's farm, and points toward one dry field. \"It had onions in it last year, and we're not farming it at all, because we don't have enough water supply,\" she says. (Woolf is also on the board of the Westlands Water District.)\u003c/p>\n\u003cp>But that's not the whole story in this region. I still see plenty of green: fields of alfalfa and garlic and leafy almond orchards.\u003c/p>\n\u003cp>They exist because many farmers here have a backup supply of water. They're pumping it out of underground aquifers.\u003c/p>\n\u003cp>This is happening all across the state. According to a new \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Preliminary_2014_drought_economic_impacts-05192014.pdf\">report\u003c/a> from the University of California, Davis, the extra water that farmers will pump from their wells this year will make up for about 75 percent of the cutbacks in water from dams and reservoirs.\u003c/p>\n\u003cp>But this can't go on forever: That groundwater is limited. Woolf tells me that just this morning, she heard about problems at one of their wells. \"We have to actually drill down and drop the well deeper, which is a very bad sign,\" she says. It means that the water table is dropping; the aquifer is drying up.\u003c/p>\n\u003cp>\u003cstrong>2. Some parts of California are less dry than others.\u003c/strong>\u003c/p>\n\u003cp>Agriculture in California is spread around different parts of the state. One key region is the Salinas Valley, sometimes called America's salad bowl.\u003c/p>\n\u003cp>\"In June, 90 percent of the lettuce in the United States is grown in the Salinas Valley,\" says \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/daniel-sumner/\">Daniel Sumner\u003c/a>, an economist at UC Davis. Yet there's \"no effect of the drought yet in the Salinas Valley.\"\u003c/p>\n\u003cp>Those farms don't get water from California's dams and reservoirs, even in a normal year. They've always been able to rely on wells, and nothing's changed this year.\u003c/p>\n\u003cp>So fear not; there's plenty of baby spinach and mesclun mix.\u003c/p>\n\u003cp>In the winter, meanwhile, salad greens mostly come from areas far to the south, near the Mexican border. Those areas get their water from the Colorado River, which is also in relatively good shape this year thanks to snowfall far upstream.\u003c/p>\n\u003cp>\u003cstrong>3. The limited water is going to crops that consumers are most likely to notice.\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Allen Peterson farms land near the town of Turlock, on the east side of the Central Valley. He grows mostly almonds, but also some corn and alfalfa, which he sells to dairy farmers nearby.\u003c/p>\n\u003cp>An irrigation canal runs right past his orchards. It's a concrete channel 18 feet wide and 6 feet deep, full of water.\u003c/p>\n\u003cp>That water supply is relatively secure; it comes straight from Lake Don Pedro, created by a dam that the \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> helped to build. So Peterson is still getting about half of his normal allotment of water. It's enough to grow a crop, but not on every acre.\u003c/p>\n\u003cp>\"I've kept water on our almond crop, which is a higher-value crop. I've left fallow some corn ground, to make sure I have enough water for my almonds,\" Peterson says.\u003c/p>\n\u003cp>That means he won't have corn to sell to his neighbors, the dairy farmers. Those dairy farmers are suffering from the drought. They're bringing in feed from far away, and it's expensive. Farmers in California are also growing less rice.\u003c/p>\n\u003cp>In other words, water is flowing toward food that consumers eat directly, because that's where the money is. Those also tend to be crops that California dominates. Less water is going toward production of crops like alfalfa or rice, which are available from other places or that consumers don't eat directly.\u003c/p>\n\u003cp>As a consequence, consumers are shielded from the drought's effects.\u003c/p>\n\u003cp>Sumner, the agricultural economist, says this is economics in action. \"People move the water to its highest-value use. People pay attention to markets. If you can't get something from California, you get it from somewhere else. That's what markets do. They're good at it,\" he says.\u003c/p>\n\u003cp>Of course, the drought is having an effect, just not a big one so far. A few farms have bulldozed almond and citrus trees because of water shortages. It's possible that citrus prices will rise next winter, because of shortfalls in production.\u003c/p>\n\u003cp>If the drought continues into next year, meanwhile, some of the current coping strategies may not work so well. The unrestricted use of groundwater is increasingly controversial. Some water experts are calling for limits on the amounts of water that farmers can draw from underground aquifers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Land Trust",
"title": "The Lexicon of Sustainability: Land Trust",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"excerpt": "With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting Bugs with Bugs: Hatching a Solution for Troubled Trees",
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"content": "\u003cfigure id=\"attachment_82296\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\" alt=\"The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\" width=\"2000\" height=\"1123\" class=\"size-full wp-image-82296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140518_atc_fighting_bugs_with_bugs_hatching_a_solution_for_troubled_trees.mp3\"] \u003c/p>\n\u003cp>Post by Steven Jackson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>We all know about the drought in California, but farmers there have more to worry about than a lack of water.\u003c/p>\n\u003cp>There's also the looming threat of Asian citrus psyllid (ACP), an invasive pest that flies from tree to tree, feeding on tender leaves. By itself, the psyllid is not particularly harmful, but it can carry citrus greening disease, which kills trees within a few years of infection. There is no cure.\u003c/p>\n\u003cp>In 2005, ACP spread citrus greening disease all over Florida, devastating the state's $9 billion citrus crop, destroying 60,000 acres of farmland and driving up farming costs by about 40 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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>\u003cfigure id=\"attachment_82296\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/01_mike_lewis_cisr_asian_citrus_psyllid_wide-4b55dbef10c21f7f272b478cf523e4672230e124.jpg\" alt=\"The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\" width=\"2000\" height=\"1123\" class=\"size-full wp-image-82296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parasitic wasp Tamarixia radiata is the natural enemy of the invasive Asian citrus psyllid. Photo: Mike Lewis/Center for Invasive Species Research, UC Riverside\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Steven Jackson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/18/310557799/fighting-bugs-with-bugs-hatching-a-solution-for-troubled-trees\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/19/2014)\u003c/p>\n\u003cp>We all know about the drought in California, but farmers there have more to worry about than a lack of water.\u003c/p>\n\u003cp>There's also the looming threat of Asian citrus psyllid (ACP), an invasive pest that flies from tree to tree, feeding on tender leaves. By itself, the psyllid is not particularly harmful, but it can carry citrus greening disease, which kills trees within a few years of infection. There is no cure.\u003c/p>\n\u003cp>In 2005, ACP spread citrus greening disease all over Florida, devastating the state's $9 billion citrus crop, destroying 60,000 acres of farmland and driving up farming costs by about 40 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ACP came to California in 2008. This alone was worrying, but the truly alarming news came four years later in 2012, when a backyard orange tree in Los Angeles County was found to be infected with citrus greening disease. With both the disease and the carrier present in the state, citrus growers are worried that the agricultural disaster in Florida might repeat itself in California, and they're scrambling for a solution. And instead of relying on chemicals and quarantines, farmers and scientists are turning to an unlikely ally: another bug.\u003c/p>\n\u003cp>\u003cstrong>Legacy Of Insects\u003c/strong>\u003c/p>\n\u003cp>Using insects to fight invasive pests isn't exactly new. It's called biological control, and California growers have been doing it for over a century. In many ways, the \"golden age\" of biological control was in the early 1900s. The University of California system supported entomological research expeditions all over the world to find natural predators for invasive pests. Businesses called insectaries popped up, devoted to rearing insects by the millions and selling them to farmers.\u003c/p>\n\u003cp>Associates Insectary in Santa Paula, Calif., was one of the earliest such businesses. It opened in 1928 and is still active today. Associates rears mites, beetles, snails and wasps — hundreds of millions of them each year — and releases them on about 8,000 acres of citrus and avocado groves in Ventura and Santa Barbara counties. Brett Chandler, owner and operator, says the job is not easy.\u003c/p>\n\u003cp>\"The insects are living, breathing creatures and they have to be collected and fed ... every day of the year,\" he says. \"It's a highly skilled small staff that does the work, and most of it can't be automated.\"\u003c/p>\n\u003cp>It is labor intensive work, but Associates Insectary has plenty of clients to support the business. Farmers know that natural pest control can yield huge savings on chemical sprays, and that using insects as part of their pest management plan is better for farm ecology — and therefore profits — overall.\u003c/p>\n\u003cp>\"I don't want to spray too much because [it also kills] insects which are used as pollinators,\" says Jose Alcarez, an avocado and citrus grower in Santa Paula. \"So that's why we try to stay away from the spray.\"\u003c/p>\n\u003cp>\u003cstrong>Higher Stakes\u003c/strong>\u003c/p>\n\u003cp>With the coming of ACP and the danger of citrus greening disease, farmers will have to spray to protect their crops. Commercial insectaries don't sell a natural predator for the psyllid, so a harsh pesticide regimen is the only option.\u003c/p>\n\u003cp>That's where Mark Hoddle comes in. Hoddle is an entomologist at the University of California, Riverside, where he focuses on the biological control of invasive species using natural predators.\u003c/p>\n\u003cp>Hoddle recently went on a research expedition to Pakistan, which is thought to be ACP's country of origin. There he found a parasitic wasp, called T\u003cem>amarixia radiata\u003c/em>, that loves to kill ACP. Hoddle brought some wasps back to the states and began running tests to ensure they wouldn't become invasive nuisances themselves if introduced in California.\u003c/p>\n\u003cp>After 18 months of testing in quarantine, the results were clear.\u003c/p>\n\u003cp>\"The parasites we found in Pakistan pose no risk to non-target species,\" Hoddle says. \"They are very focused on finding Asian citrus psyllid for food, and in the absence of Asian citrus psyllid, they will starve to death. That is a great natural enemy for us because it means it is not going to attack other organisms in the environment.\"\u003c/p>\n\u003cp>\u003cstrong>Backyard Menace\u003c/strong>\u003c/p>\n\u003cp>One might wonder, why go to all the trouble of finding a natural predator for ACP? Why not just stick with pesticides? The answer is surprising. The state of California has more citrus trees in residential areas than on farms — which is really saying something for a state with over 250,000 acres of commercial citrus groves.\u003c/p>\n\u003cp>For the millions of citrus trees in neighborhood yards, pesticide control of ACP isn't an option. When the psyllid was first discovered in California, the California Department of Food and Agriculture (CDFA) attempted to eradicate the bug with pesticides, but it soon proved infeasible. Homeowners objected to the use of chemicals on their property, and the cost of spraying millions of individual trees amounted to approximately $100 per tree.\u003c/p>\n\u003cp>Meanwhile, if any residential citrus trees in California were to get citrus greening disease, it would only take one psyllid to spread the disease to commercial groves.\u003c/p>\n\u003cp>\"We don't want the psyllid getting into these commercial areas because it runs the risk of introducing the disease, which will then put us on a similar trajectory to what we have seen in Florida,\" says Hoddle.\u003c/p>\n\u003cp>\u003cstrong>Hatching A Future\u003c/strong>\u003c/p>\n\u003cp>Now an insectary run by the CDFA is hatching thousands of wasps and releasing them strategically throughout the state. It's a complicated operation: They have to provide a food source for the wasp, and since it only eats ACP, researchers are rearing thousands of the very pest they are trying to eradicate. The work is slow and careful, and security is extremely important.\u003c/p>\n\u003cfigure id=\"attachment_82297\" class=\"wp-caption aligncenter\" style=\"max-width: 5118px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bv5a0767-f40e29a9f08a4a0f238ae0a9b74ac92bcb04b3e4.jpg\" alt=\"Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\" width=\"5118\" height=\"3836\" class=\"size-full wp-image-82297\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Technicians at the CDFA insectary collect baby wasps. Photo: Steven Jackson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>David Morgan, CDFA program manager for biological control, oversees the operation.\u003c/p>\n\u003cp>\"It took us a while to get off the ground,\" he says. \"But now we're really beginning to crank.\"\u003c/p>\n\u003cp>Under Morgan's direction, the CDFA insectary is producing thousands of wasps each week, with the goal of releasing one million by the end of the year.\u003c/p>\n\u003cp>While this is a big step forward for California growers, the wasp won't entirely solve the ACP problem, according to Hoddle.\u003c/p>\n\u003cp>\"This is going to be a several-year process, and it's going to involve the use of natural enemies, it's going to involve the use of selective pesticides applied at the right time, and probably the development of new types of citrus that are resistant or tolerant to ACP.\"\u003c/p>\n\u003cp>Hoddle remains focused on the wasp. His next research project is to monitor areas in which the wasp has been released, to determine exactly how effective it is in curbing the ACP population.\u003c/p>\n\u003cp>For now, farmers will keep an eye on their trees, spray when they have to, and hope what happened in Florida doesn't repeat itself in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices",
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"content": "\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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