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"content": "\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.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/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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>\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
"title": "Agribusiness Funds 'Farmland' To Counter Hollywood Message",
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"content": "\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"title": "The Lexicon of Sustainability: \"Antibiotic-Free\" featuring Bill & Nicolette Niman of BN Ranch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \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>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365228873\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77074\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman.jpg\">\u003cimg class=\"size-thumbnail wp-image-77074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NicoletteNiman-190x190.jpg\" alt=\"Nicolette Hahn Niman, BN Ranch\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicolette Hahn Niman, BN Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In the latest video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a>'s \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>, \"Antibiotic-Free,\" Bill and Nicolette Niman of \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> share their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef. Excerpts from a conversation with attorney and livestock rancher Nicolette Hahn Niman with Gayeton follow below.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://eatlikeitmatters.com/\" target=\"_blank\">Nicolette Hahn Niman of BN Ranch\u003c/a> in Bolinas, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>What sparked her initial interest in the use of antibiotics in animal husbandry:\u003c/strong> \"My interest in this issue started when I was working as an environmental lawyer, because we became aware that the vast majority of antibiotics in the United States every year are actually used in animal agriculture. Even more troubling, they are actually used on animals that are not sick, [but] just to speed up their growth and to enable the crowded conditions for their housing. This is a huge environmental issue because it’s potentially on the food -- these antibiotics resistant bacteria -- as well as the antibiotic residue, and it’s also in the environment.\"\u003c/p>\n\u003cfigure id=\"attachment_77097\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03.jpg\">\u003cimg class=\"size-medium wp-image-77097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_03-290x163.jpg\" alt=\"Antibiotic-free\" width=\"290\" height=\"163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 80% of the antibiotics in this country aren’t used on people but on animals we eat.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Problems with antiobiotic use:\u003c/strong> \"The biggest problem with using antibiotics in animal farming is the potential for their overuse...When they are overused by continually feeding them in their daily feed, which is common practice today in the United States, is when populations of bacteria [on farms] evolve that are very resistant to these drugs. When humans come in contact with those bacteria, either by being on the farm or even by eating the food products from that farm, a person can contract an illness that cannot be treated with antibiotics. It’s really a huge human health issue and I think that really is the primary concern.\"\u003c/p>\n\u003cp>\u003cstrong>Antibiotics for treatment vs. accelerating growth:\u003c/strong> \"The interesting thing is…there are these two totally different uses. The one is for treating an individual animal that is actually sick and treating them with the prescribed dose. That usage of antibiotics has not been shown to contribute to the rise of antibiotic-resistant bacteria. In contrast to that usage, [there's] the usage of sub-therapeutic antibiotics, where animals are continually being given this low dose. \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT2-ANTIBIOTICFREE_Roughcut_11-2-290x163.jpg\" alt=\"Sub-therapeutic antibiotics\" width=\"290\" height=\"163\">\u003c/a> This has been shown repeatedly in many studies to foster the rise of antibiotics-resistant bacteria. In my opinion, using antibiotics to treat an illness of an individual animal is entirely defensible and actually a good practice. Whereas, overusing antibiotics and continually feeding them to speed the animal’s growth is a totally unacceptable practice.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef as an efficient food source:\u003c/strong> \"Beef has often cited as a very inefficient food source. I would rather argue that depends on how those animals are raised. If you’re raising them in a way that you require a lot of grain to be produced, a lot of water to be used in producing that feed, then indeed it’s an inefficient food source. On the other hand, if you’re raising cattle in an area with natural grassland -- especially if doesn't have to be irrigated -- it could be an extremely efficient food source. And not only that, it can utilize this grazing natural grassland that really could never be used for any other form of food production. Depending on how and where we're raising cattle, it can be a very efficient food source.\"\u003c/p>\n\u003cp>\u003cstrong>Local vs. regionally-produced beef:\u003c/strong> \"I would never argue that meat should be totally locally produced. It’s always been the case that certain geographies are more appropriate raising of certain types of animals than other geographies. Therefore I will argue more for a regional kind of food system, where foods are produced in sort of large food shed areas and certain foods maybe transported longer distances -- if they are produced especially well in certain geographies. This is actually a good example of food that probably could never be totally locally produced if you want it really an efficient system because you have huge swath of the United States, especially in the far West, that are natural grasslands and are uniquely suited for cattle grazing. It would actually be wasteful to totally not use it for that purpose if we're trying to think about the most efficient food system. Some foods, especially meat -- because it’s more resource-intensive than other foods -- should be shipped longer distances.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\">\u003cimg class=\"alignnone size-full wp-image-77075\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX_175_antibiotic_free.jpg\" alt=\"Antibiotic-Free artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The David Brower Center in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552899\" target=\"_blank\">free evening event\u003c/a> on May 1 that marks the closing of the \"Lexicon of Sustainability\" informational artworks exhibit. Douglas Gayeton will host a complimentary coffee and chocolate tasting party to celebrate the release of his new book, \"Local: The Faces of Food and Farming in America.\" Festivities will conclude with a special video presentation followed by a panel discussion led by Gayeton.\u003c/strong>\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": "Fields And Farm Jobs Dry Up With California's Worsening Drought",
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"content": "\u003cfigure id=\"attachment_80739\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\" alt=\"Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\" width=\"1671\" height=\"941\" class=\"size-full wp-image-80739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140422_me_fields_and_farm_jobs_dry_up_with_californias_worsening_drought.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>On a recent afternoon on the main drag of Orange Grove, Calif., about a dozen farm workers gather on the sidewalk in front of a mini-mart\u003cem>\u003c/em>.\u003c/p>\n\u003cp>One man sits on a milk crate sipping a beer. A few others scratch some lotto tickets. Salvador Perez paces back and forth with his hands stuffed in the pockets of his jeans.\u003c/p>\n\u003cp>If there is no water, there's no work, he says in Spanish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \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": "For the first time in six years, many California farmers have been told they'll get little or no federal irrigation water. And as farms run dry, workers are deciding to pack up and move away.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80739\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\" alt=\"Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\" width=\"1671\" height=\"941\" class=\"size-full wp-image-80739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \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": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
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"content": "\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \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.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\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": "Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about \"terroir.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \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.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\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": "Plant Breeders Release First 'Open Source Seeds'",
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"content": "\u003cfigure id=\"attachment_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. 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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140417_me_plant_breeders_release_first_open_source_seeds.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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \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_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. 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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">Morning Edition\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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\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.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \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": "The Future Of Clean, Green Fish Farming Could Be Indoor Factories",
"title": "The Future Of Clean, Green Fish Farming Could Be Indoor Factories",
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"content": "\u003cfigure id=\"attachment_80178\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\" alt=\"Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. 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/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140407_atc_can_fish_farms_thrive_in_the_usa.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/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">The Salt at NPR Food\u003c/a> (4/7/14)\u003c/p>\n\u003cp>Why hasn't fish farming taken off in the U.S.?\u003c/p>\n\u003cp>It's certainly not for lack of demand for the fish. Slowly but surely, seafood that's grown in aquaculture is taking over the seafood section at your supermarket, and the vast majority is imported.\u003c/p>\n\u003cp>The shrimp and tilapia typically come from warm-water ponds in southeast Asia and Latin America. Farmed salmon come from big net pens in the coastal waters of Norway or Chile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nmfs.noaa.gov/aquaculture/about_us/aquaculture_office_staff.html\">Michael Rubino\u003c/a>, director of aquaculture at the National Oceanic and Atmospheric Administration, says the U.S. could harvest much of that fish — especially the salmon — here at home. He points to a study carried out by the U.N.'s Food and Agriculture Organization, which concluded that, among all the world's nations, the U.S. had the greatest potential for ocean-based aquaculture production.\u003c/p>\n\u003cp>Rubino says it wouldn't even consume a very large area. \"The entire Norwegian production of salmon, a million tons a year, can be grown in an area about the size of the runways at JFK Airport in New York,\" he says.\u003c/p>\n\u003cp>The major reason why it hasn't happened is opposition from environmentalists and from people living on the coast, who enjoy their pristine ocean views.\u003c/p>\n\u003cfigure id=\"attachment_80179\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836-290x217.jpg\" alt=\"Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Environmentalists have been deeply suspicious of large-scale aquaculture. When millions of fish are crowded together, they generate \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time/\">a lot of waste\u003c/a>. Fish farms can also be breeding grounds for diseases that can infect wild fish nearby.\u003c/p>\n\u003cp>And then there's the problem of feeding the fish. That feed usually contains lots of fish meal and fish oil, which in turn come from wild fish — small species like menhaden or anchovies that are swept from the oceans by the shipload.\u003c/p>\n\u003cp>It's all given aquaculture a bad name — although Rubino insists that these environmental risks can easily be managed.\u003c/p>\n\u003cp>But what if there was a way to make fish farms totally clean and green?\u003c/p>\n\u003cp>Several entrepreneurs say they're doing it. They're building fish factories on land, releasing almost no pollution — vastly less, in fact, than the fish farms from which we routinely buy seafood currently.\u003c/p>\n\u003cp>They're working to overcome two different kinds of barriers: technological and economic.\u003c/p>\n\u003cp>The cutting edge of technology is Yoni Zohar's laboratory at the Institute of Marine and Environmental Technology in Baltimore.\u003c/p>\n\u003cp>When Zohar opens the door to his basement laboratory, I hear the hum of water pumps and see an array of plastic tanks, the biggest ones a dozen feet across. They're filled with artificial sea water and hundreds of fish.\u003c/p>\n\u003cp>\"We are located right on the inner harbor of Baltimore, but we don't take a drop of water from the harbor, and we don't drain a drop of water into the harbor,\" says Zohar.\u003c/p>\n\u003cp>Some of the fish in these tanks are hard to find in the wild. Among them are the gilt-head seabream and the branzino. If you find them on a restaurant menu, they're usually pretty expensive.\u003c/p>\n\u003cp>\"These fish are now spawning,\" announces Zohar, gesturing toward one tank filled with seabream. Fish like these won't normally spawn in captivity. But Zohar has figured out ways to make the female fish think they're in their natural spawning grounds.\u003c/p>\n\u003cp>\"The idea is to have the entire life cycle in completely clean and controlled conditions are are completely disease-free, so you don't introduce anything from the outside,\" Zohar says. As a result, these fish never need antibiotics, hormones or other chemicals to keep them healthy. And because they are kept in optimal conditions, they grow twice as quickly as fish in traditional net pens in the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_80190\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\" alt=\"Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\" width=\"1120\" height=\"391\" class=\"size-full wp-image-80190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All the water here is completely recycled. Waste is filtered out and converted by bacteria into harmless nitrogen plus methane, which is burned for energy.\u003c/p>\n\u003cp>In addition, Zohar is testing a new kind of feed that contains no fish meal. It's made from common grains, algae and one supplemental amino acid that fish require.\u003c/p>\n\u003cp>It appears to solve aquaculture's environmental problems.\u003c/p>\n\u003cp>But, remember, this is just a laboratory. Such a system will only replace traditional fish farming if it's also profitable.\u003c/p>\n\u003cp>So I went to visit another self-contained fish farm: Bill Martin's tilapia factory in Martinsville, Va. Martin ushers me into a huge, dimly lit room, so warm and humid that mist hangs in the air and my glasses immediately fog up. As far as I can see, there are concrete tanks filled with water — a million and a half gallons in all — and millions of tilipia.\u003c/p>\n\u003cp>\"If these were cattle, it would be called a feedlot. If they were chicken, it would be a broiler room,\" Martin tell me.\u003c/p>\n\u003cfigure id=\"attachment_80181\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54-290x217.jpg\" alt=\"Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, trucks haul away 10,000 to 20,000 pounds of live tilapia. They go to markets from Baltimore to Toronto.\u003c/p>\n\u003cp>It's big enough to make indoor aquaculture a real business. Like Zohar's laboratory in Baltimore, this factory is self-contained, free of disease. Martin says it's just practical. \"I'm not a tree-hugger or an environmentalist by nature,\" he says. \"I am one because it makes this capitalism that you see here work so much better.\"\u003c/p>\n\u003cp>The technology here isn't quite as cutting edge as what I saw in Baltimore. Tilapia are a lot easier to grow than ocean fish. They aren't picky about where they spawn, for instance. (Martin's tilapia spawn in big ditches inside a nearby greenhouse.)\u003c/p>\n\u003cp>But in a way, that makes Martin's job even harder, because he's competing with tilapia growers in Vietnam, China and Latin America.\u003c/p>\n\u003cp>Martin sells his fish to a small segment of the market: people who who want to buy their fish live and will pay extra for them. He still can't compete directly with the imported tilapia filets that you see in the store.\u003c/p>\n\u003cp>\"We can't pay people a dollar a week, or whatever they pay them, to hand cut these fish,\" he says. \"We had to wait until machinery was available.\"\u003c/p>\n\u003cp>Martin is now about to test some new machines that will cut these fish into fillets. If they work, he says, his fish will be practically as cheap as the imports, while being produced in clean conditions, without the use of chemicals. He's also moving toward feed that contains no fish meal.\u003c/p>\n\u003cp>In fact, he has even bigger ambitions. He'd like to grow other kinds of fish, and also shrimp.\u003c/p>\n\u003cp>Indoor fish farms, he predicts, will be the clean and green future of aquaculture. \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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"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/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">The Salt at NPR Food\u003c/a> (4/7/14)\u003c/p>\n\u003cp>Why hasn't fish farming taken off in the U.S.?\u003c/p>\n\u003cp>It's certainly not for lack of demand for the fish. Slowly but surely, seafood that's grown in aquaculture is taking over the seafood section at your supermarket, and the vast majority is imported.\u003c/p>\n\u003cp>The shrimp and tilapia typically come from warm-water ponds in southeast Asia and Latin America. Farmed salmon come from big net pens in the coastal waters of Norway or Chile.\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.nmfs.noaa.gov/aquaculture/about_us/aquaculture_office_staff.html\">Michael Rubino\u003c/a>, director of aquaculture at the National Oceanic and Atmospheric Administration, says the U.S. could harvest much of that fish — especially the salmon — here at home. He points to a study carried out by the U.N.'s Food and Agriculture Organization, which concluded that, among all the world's nations, the U.S. had the greatest potential for ocean-based aquaculture production.\u003c/p>\n\u003cp>Rubino says it wouldn't even consume a very large area. \"The entire Norwegian production of salmon, a million tons a year, can be grown in an area about the size of the runways at JFK Airport in New York,\" he says.\u003c/p>\n\u003cp>The major reason why it hasn't happened is opposition from environmentalists and from people living on the coast, who enjoy their pristine ocean views.\u003c/p>\n\u003cfigure id=\"attachment_80179\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836-290x217.jpg\" alt=\"Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Environmentalists have been deeply suspicious of large-scale aquaculture. When millions of fish are crowded together, they generate \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time/\">a lot of waste\u003c/a>. Fish farms can also be breeding grounds for diseases that can infect wild fish nearby.\u003c/p>\n\u003cp>And then there's the problem of feeding the fish. That feed usually contains lots of fish meal and fish oil, which in turn come from wild fish — small species like menhaden or anchovies that are swept from the oceans by the shipload.\u003c/p>\n\u003cp>It's all given aquaculture a bad name — although Rubino insists that these environmental risks can easily be managed.\u003c/p>\n\u003cp>But what if there was a way to make fish farms totally clean and green?\u003c/p>\n\u003cp>Several entrepreneurs say they're doing it. They're building fish factories on land, releasing almost no pollution — vastly less, in fact, than the fish farms from which we routinely buy seafood currently.\u003c/p>\n\u003cp>They're working to overcome two different kinds of barriers: technological and economic.\u003c/p>\n\u003cp>The cutting edge of technology is Yoni Zohar's laboratory at the Institute of Marine and Environmental Technology in Baltimore.\u003c/p>\n\u003cp>When Zohar opens the door to his basement laboratory, I hear the hum of water pumps and see an array of plastic tanks, the biggest ones a dozen feet across. They're filled with artificial sea water and hundreds of fish.\u003c/p>\n\u003cp>\"We are located right on the inner harbor of Baltimore, but we don't take a drop of water from the harbor, and we don't drain a drop of water into the harbor,\" says Zohar.\u003c/p>\n\u003cp>Some of the fish in these tanks are hard to find in the wild. Among them are the gilt-head seabream and the branzino. If you find them on a restaurant menu, they're usually pretty expensive.\u003c/p>\n\u003cp>\"These fish are now spawning,\" announces Zohar, gesturing toward one tank filled with seabream. Fish like these won't normally spawn in captivity. But Zohar has figured out ways to make the female fish think they're in their natural spawning grounds.\u003c/p>\n\u003cp>\"The idea is to have the entire life cycle in completely clean and controlled conditions are are completely disease-free, so you don't introduce anything from the outside,\" Zohar says. As a result, these fish never need antibiotics, hormones or other chemicals to keep them healthy. And because they are kept in optimal conditions, they grow twice as quickly as fish in traditional net pens in the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_80190\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\" alt=\"Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\" width=\"1120\" height=\"391\" class=\"size-full wp-image-80190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All the water here is completely recycled. Waste is filtered out and converted by bacteria into harmless nitrogen plus methane, which is burned for energy.\u003c/p>\n\u003cp>In addition, Zohar is testing a new kind of feed that contains no fish meal. It's made from common grains, algae and one supplemental amino acid that fish require.\u003c/p>\n\u003cp>It appears to solve aquaculture's environmental problems.\u003c/p>\n\u003cp>But, remember, this is just a laboratory. Such a system will only replace traditional fish farming if it's also profitable.\u003c/p>\n\u003cp>So I went to visit another self-contained fish farm: Bill Martin's tilapia factory in Martinsville, Va. Martin ushers me into a huge, dimly lit room, so warm and humid that mist hangs in the air and my glasses immediately fog up. As far as I can see, there are concrete tanks filled with water — a million and a half gallons in all — and millions of tilipia.\u003c/p>\n\u003cp>\"If these were cattle, it would be called a feedlot. If they were chicken, it would be a broiler room,\" Martin tell me.\u003c/p>\n\u003cfigure id=\"attachment_80181\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54-290x217.jpg\" alt=\"Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, trucks haul away 10,000 to 20,000 pounds of live tilapia. They go to markets from Baltimore to Toronto.\u003c/p>\n\u003cp>It's big enough to make indoor aquaculture a real business. Like Zohar's laboratory in Baltimore, this factory is self-contained, free of disease. Martin says it's just practical. \"I'm not a tree-hugger or an environmentalist by nature,\" he says. \"I am one because it makes this capitalism that you see here work so much better.\"\u003c/p>\n\u003cp>The technology here isn't quite as cutting edge as what I saw in Baltimore. Tilapia are a lot easier to grow than ocean fish. They aren't picky about where they spawn, for instance. (Martin's tilapia spawn in big ditches inside a nearby greenhouse.)\u003c/p>\n\u003cp>But in a way, that makes Martin's job even harder, because he's competing with tilapia growers in Vietnam, China and Latin America.\u003c/p>\n\u003cp>Martin sells his fish to a small segment of the market: people who who want to buy their fish live and will pay extra for them. He still can't compete directly with the imported tilapia filets that you see in the store.\u003c/p>\n\u003cp>\"We can't pay people a dollar a week, or whatever they pay them, to hand cut these fish,\" he says. \"We had to wait until machinery was available.\"\u003c/p>\n\u003cp>Martin is now about to test some new machines that will cut these fish into fillets. If they work, he says, his fish will be practically as cheap as the imports, while being produced in clean conditions, without the use of chemicals. He's also moving toward feed that contains no fish meal.\u003c/p>\n\u003cp>In fact, he has even bigger ambitions. He'd like to grow other kinds of fish, and also shrimp.\u003c/p>\n\u003cp>Indoor fish farms, he predicts, will be the clean and green future of aquaculture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
"title": "The Lexicon of Sustainability: \"Grass Fed\" features Joel Salatin of Polyface Farm",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \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> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\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": "What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, “Grass Fed” from the Lexicon of Sustainability project, filmmaker Douglas Gayeton explores grass farming, rotational grazing and other concepts with Virginia-based farmer Joel Salatin of Polyface Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168419\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, \"Grass Fed\" from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a> project, filmmaker \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> explores grass farming, rotational grazing, industrial feed lots or Concentrated Animal Feed Operations (CAFOs), carbon sequestration and other concepts. The video features Virginia-based farmer Joel Salatin of Polyface Farm (you may recognize him from the documentary \u003ca href=\"http://www.imdb.com/title/tt1286537/?ref_=nm_flmg_slf_5\" target=\"_blank\">\u003cem>Food, Inc\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from Farmer \u003ca href=\"http://www.polyfacefarms.com/\" target=\"_blank\">Joel Salatin of Polyface Farms\u003c/a>, Virginia\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Role models:\u003c/strong> \"Well, number one was my Dad. My Dad was an early adherent to organic gardening and farming. And his Dad, my grandfather, was a charter subscriber to Rodale’s \u003cem>Organic Gardening\u003c/em> and \u003cem>Farming Magazine\u003c/em> when it first came out in 1947, '48. My awareness and lineage, I would say , we don't have a conversion express. We were born lunatics so it goes deep. It's way, way back there.\"\u003c/p>\n\u003cfigure id=\"attachment_80030\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_Roughcut_09-290x163.jpg\" alt=\"Farmer Joel Salatin of Polyface Farms\" width=\"290\" height=\"163\" class=\"size-medium wp-image-80030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Joel Salatin of Polyface Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Consumers and convenience:\u003c/strong> \"There's no question, farmers, the food system will bend to whatever consumers demand. One of the biggest misnomers in the whole food system right now are consumers who demand me to have my product at Walmart. That's one of the biggest, I don't know what, fallacies or whatever. Not only do I not want to be at Walmart, I don't even think there should be a Walmart...I think that is perhaps one of the single biggest consumer issues...because all of us, me included, all of us like convenience. We like it to be easy. We like to think that we can fundamentally change everything without changing very much about our lives or about our awareness or about our eating habits or lifestyle. The fact is we are so far off where we need to be that it's going to take all of us fundamentally changing some pretty basic things and not just making it a 10% deviation from what we're doing now.\"\u003c/p>\n\u003cp>\u003cstrong>On not being certified organic:\u003c/strong> \"I've always said that organic is not a codified thing. It's a movement, it's a system of thought...We have a 24/7, 365 open-door policy that anyone can come from anywhere in the world, at any time to see anything unannounced. That's our commitment to transparency on open sourcing. Show me the organic farm that will do that and you're onto something.\"\u003c/p>\n\u003cfigure id=\"attachment_80032\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/LEXISHORT9_GRASSFARMER_09-290x163.jpg\" alt='Screenshot from \"Grass Fed video\"' width=\"290\" height=\"163\" class=\"size-medium wp-image-80032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screenshot from \"Grass Fed video\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grass fed vs corn fed:\u003c/strong> \"Grass fed is much superior, much superior nutritionally...It's ecologically healing, instead of ecologically destroying. It’s fundamentally different and superior by every measure you can measure. It's even more productive per acre. You actually produce more for acre as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On locally produced being the accepted standard of the future:\u003c/strong> \"I went to this restaurant...that was like a farm-to-table type. There’s a chalkboard and they listed out all of the foods that they were serving. They had Polyface chicken there, and I said to the waitress, 'I’m actually going to be on that farm tomorrow. I think I'm obviously going to have that chicken because I'm going to be there tomorrow and it would be nice to have that.'\"\u003c/p>\n\u003cp>\"The chef sat down with me at the counter because it was at the end of the night. And we just had we struck up a conversation and I said, 'It must be nice to you to be able to have...so many agricultural resources nearby. You can actually have that chalkboard there.'\"\u003c/p>\n\u003cp>\"And he said, 'I hate that chalkboard. I think it's pathetic.' And I asked him, 'Why?' He said, 'I hate the fact that...I have to tell you that all of these vegetables and all of this food that I'm serving is local. Wouldn't it be great if you just knew wherever you went that it was local to that place and that everything would have a little bit different personality because of it?'\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\">\u003cimg class=\"alignnone size-full wp-image-76660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX15_mobstocking.jpg\" alt=\"grassfed vs. cornfed\" width=\"1368\" height=\"1149\">\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": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
"title": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
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"content": "\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FAT26-WWffs]\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \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_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>\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/FAT26-WWffs'\n title='//www.youtube.com/embed/FAT26-WWffs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \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": "Should We Close Part Of The Ocean To Keep Fish On The Plate?",
"title": "Should We Close Part Of The Ocean To Keep Fish On The Plate?",
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"content": "\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White 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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"excerpt": "Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.",
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"description": "Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.",
"title": "Should We Close Part Of The Ocean To Keep Fish On The Plate? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White 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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"disqusTitle": "No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon",
"title": "No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79748\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivacecaviarabaerii_wide-ef2ba6aa195f29a5f6c3ef97e7b8016274df82b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivacecaviarabaerii_wide-ef2ba6aa195f29a5f6c3ef97e7b8016274df82b0.jpg\" alt=\"http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon. Photo: Alastair Bland for NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-79748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon\">The Salt at NPR Food\u003c/a> (3/30/14)\u003c/p>\n\u003cp>Caviar was once the food of kings and czars — and for a sturgeon, it meant death.\u003c/p>\n\u003cp>But a new technique of massaging the ripe eggs from a female sturgeon — without killing or even cutting the fish open— could make caviar more abundant, more affordable, and more accessible to all.\u003c/p>\n\u003cp>Best of all, says Angela Köhler, the German scientist who has spent nine years developing the new production system, \"no-kill caviar\" — also being called \"\u003ca href=\"http://www.californiacaviar.com/our-caviar/imported/index.php#.UzSxMGFOVVo\" target=\"_blank\">cruelty-free caviar\u003c/a>\" and \"\u003ca href=\"http://vivacecaviar.de/correct-caviar/\" target=\"_blank\">correct caviar\u003c/a>\" by the people marketing it — could help reduce demand for black market caviar and save endangered wild sturgeon from being hunted to extinction.\u003c/p>\n\u003cp>The idea is to turn the caviar farming industry into something more akin to the commercial production of poultry, eggs or milk. The new method, being practiced at a small farm in Loxstedt, Germany, called \u003ca href=\"http://vivacecaviar.de/\">Vivace GmbH\u003c/a>, involves first viewing a sturgeon's eggs by ultrasound. If they are deemed ready, a signaling protein is administered to the sturgeon several days before the egg harvest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This, Köhler says, \"induces labor\" and releases the eggs from a membranous sack in the belly cavity. At that point, the eggs can be pumped from the belly with gentle massaging. Köhler says the process can be repeated every 15 months or so throughout a sturgeon's lifetime, which may last decades.\u003c/p>\n\u003cp>The method is considered by some an improvement over so-called \"C-section caviar\" production, which requires making a small incision in the female fish to access her eggs. The operation allows the producer to harvest the roe without using any chemicals to induce egg-laying. But C-sections subject a sturgeon to the risk of fatal infection and can damage the fish's ovaries, reducing future roe yields.\u003c/p>\n\u003cp>\"[The Vivace method] will make caviar production more financially reasonable,\" Köhler says. \"It doesn't make much sense to take a fish that needs seven or eight years to mature and then, when it has its first eggs, kill it.\"\u003c/p>\n\u003cp>The Vivace farm in Loxstedt produced only about 1,100 pounds of caviar last year, Köhler says. If demand grows, output could eventually rise to 10 tons per year.\u003c/p>\n\u003cp>That's still just a tiny fraction of current global output. But if enough other caviar farms adopt her method — which would involve paying money for proprietary information about the process — Köhler says caviar farming could become a relatively cheap endeavor. Supply could increase as prices dive. In the end, low-priced no-kill caviar could undercut the market for illegally produced wild sturgeon caviar.\u003c/p>\n\u003cp>But some skeptics doubt that no-kill caviar will catch on.\u003c/p>\n\u003cp>Geno Evans, owner of \u003ca href=\"http://www.anastasiagoldcaviar.com/\">Anastasia Gold Caviar\u003c/a>, in Pierson, Fla., has tried making caviar without killing his fish. He wasn't impressed. In order to massage the roe from the fish's body cavity, he explains, you have to wait until a sturgeon is nearly ready to lay her eggs. For Evans, this resulted in overly oily, soft caviar.\u003c/p>\n\u003cp>\"[The eggs] were mushy,\" he tells The Salt. \"It was gross. It wasn't caviar.\"\u003c/p>\n\u003cp>Köhler's method addresses this texture issue by rinsing the tender, overripe roe immediately in a calcium-water solution. This makes the oil-rich pearls durable enough to undergo salting and curing without breaking.\u003c/p>\n\u003cp>It also improves the texture, according to Deborah Keane, owner of the \u003ca href=\"http://www.californiacaviar.com/\">California Caviar Company\u003c/a>, in Sausalito, Calif., currently the only American importer of Vivace no-kill caviar.\u003c/p>\n\u003cp>\"You get what chefs call the 'Caspian pop' — a very firm snap in your mouth as you bite each egg,\" says Keane.\u003c/p>\n\u003cp>Wesley Holton, the executive chef of \u003ca href=\"http://roserabbitlie.com/\">Rose. Rabbit. Lie.\u003c/a> in Las Vegas, is among several American chefs using the product. He says Vivace caviar tastes about the same as traditional caviar, but withstands heat better. (The traditional stuff tends to wilt when cooked.)\u003c/p>\n\u003cp>The Salt sampled the Vivace caviar alongside more traditional styles at Keane's tasting room. The traditional caviar from \u003cem>Acipenser baerii\u003c/em>, the Siberian sturgeon, was creamy and buttery, with a pronounced flavor of brine, sardines and smoked salmon.\u003c/p>\n\u003cp>A similar product made from the eggs of \u003cem>A. transmontanus\u003c/em>, the white sturgeon of Western North America, was also buttery smooth, with a salty flavor and an interesting finish of pond water and river fish.\u003c/p>\n\u003cp>The Vivace \u003cem>A. baerii\u003c/em> caviar was entirely different. The tiny black eggs did not melt in the mouth but, rather, popped. Flavor was faint and subdued, with quiet hints of salt marsh and catfish. It was not our favorite of the three.\u003c/p>\n\u003cp>And then there's the question of price.\u003c/p>\n\u003cp>For now, an ounce of Vivace will run you $125 to $135 in Keane's shop, compared to $105 an ounce for conventional caviar of the same species. A custom-packed jar of Vivace \"golden caviar,\" taken from albino fish, will fetch up to $800 per ounce.\u003c/p>\n\u003cp>But Keane argues that if more farms adopt the Vivace method, no-kill caviar could eventually become \"an everyday indulgence,\" bringing costs down to $20 or $30 per ounce.\u003c/p>\n\u003cp>Which brings us to the ultimate question, as raised by Sacramento, California-area sturgeon farmer \u003ca href=\"http://passmoreranch.com/about/what-we-do/\" target=\"_blank\">Michael Passmore\u003c/a>.\u003c/p>\n\u003cp>\"Why would producers of caviar want prices to continue to drop?\" \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": "A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.",
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"description": "A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79748\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivacecaviarabaerii_wide-ef2ba6aa195f29a5f6c3ef97e7b8016274df82b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivacecaviarabaerii_wide-ef2ba6aa195f29a5f6c3ef97e7b8016274df82b0.jpg\" alt=\"http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon. Photo: Alastair Bland for NPR\" width=\"1673\" height=\"941\" class=\"size-full wp-image-79748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/287309630/no-kill-caviar-aims-to-keep-the-treat-and-save-the-sturgeon\">The Salt at NPR Food\u003c/a> (3/30/14)\u003c/p>\n\u003cp>Caviar was once the food of kings and czars — and for a sturgeon, it meant death.\u003c/p>\n\u003cp>But a new technique of massaging the ripe eggs from a female sturgeon — without killing or even cutting the fish open— could make caviar more abundant, more affordable, and more accessible to all.\u003c/p>\n\u003cp>Best of all, says Angela Köhler, the German scientist who has spent nine years developing the new production system, \"no-kill caviar\" — also being called \"\u003ca href=\"http://www.californiacaviar.com/our-caviar/imported/index.php#.UzSxMGFOVVo\" target=\"_blank\">cruelty-free caviar\u003c/a>\" and \"\u003ca href=\"http://vivacecaviar.de/correct-caviar/\" target=\"_blank\">correct caviar\u003c/a>\" by the people marketing it — could help reduce demand for black market caviar and save endangered wild sturgeon from being hunted to extinction.\u003c/p>\n\u003cp>The idea is to turn the caviar farming industry into something more akin to the commercial production of poultry, eggs or milk. The new method, being practiced at a small farm in Loxstedt, Germany, called \u003ca href=\"http://vivacecaviar.de/\">Vivace GmbH\u003c/a>, involves first viewing a sturgeon's eggs by ultrasound. If they are deemed ready, a signaling protein is administered to the sturgeon several days before the egg harvest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This, Köhler says, \"induces labor\" and releases the eggs from a membranous sack in the belly cavity. At that point, the eggs can be pumped from the belly with gentle massaging. Köhler says the process can be repeated every 15 months or so throughout a sturgeon's lifetime, which may last decades.\u003c/p>\n\u003cp>The method is considered by some an improvement over so-called \"C-section caviar\" production, which requires making a small incision in the female fish to access her eggs. The operation allows the producer to harvest the roe without using any chemicals to induce egg-laying. But C-sections subject a sturgeon to the risk of fatal infection and can damage the fish's ovaries, reducing future roe yields.\u003c/p>\n\u003cp>\"[The Vivace method] will make caviar production more financially reasonable,\" Köhler says. \"It doesn't make much sense to take a fish that needs seven or eight years to mature and then, when it has its first eggs, kill it.\"\u003c/p>\n\u003cp>The Vivace farm in Loxstedt produced only about 1,100 pounds of caviar last year, Köhler says. If demand grows, output could eventually rise to 10 tons per year.\u003c/p>\n\u003cp>That's still just a tiny fraction of current global output. But if enough other caviar farms adopt her method — which would involve paying money for proprietary information about the process — Köhler says caviar farming could become a relatively cheap endeavor. Supply could increase as prices dive. In the end, low-priced no-kill caviar could undercut the market for illegally produced wild sturgeon caviar.\u003c/p>\n\u003cp>But some skeptics doubt that no-kill caviar will catch on.\u003c/p>\n\u003cp>Geno Evans, owner of \u003ca href=\"http://www.anastasiagoldcaviar.com/\">Anastasia Gold Caviar\u003c/a>, in Pierson, Fla., has tried making caviar without killing his fish. He wasn't impressed. In order to massage the roe from the fish's body cavity, he explains, you have to wait until a sturgeon is nearly ready to lay her eggs. For Evans, this resulted in overly oily, soft caviar.\u003c/p>\n\u003cp>\"[The eggs] were mushy,\" he tells The Salt. \"It was gross. It wasn't caviar.\"\u003c/p>\n\u003cp>Köhler's method addresses this texture issue by rinsing the tender, overripe roe immediately in a calcium-water solution. This makes the oil-rich pearls durable enough to undergo salting and curing without breaking.\u003c/p>\n\u003cp>It also improves the texture, according to Deborah Keane, owner of the \u003ca href=\"http://www.californiacaviar.com/\">California Caviar Company\u003c/a>, in Sausalito, Calif., currently the only American importer of Vivace no-kill caviar.\u003c/p>\n\u003cp>\"You get what chefs call the 'Caspian pop' — a very firm snap in your mouth as you bite each egg,\" says Keane.\u003c/p>\n\u003cp>Wesley Holton, the executive chef of \u003ca href=\"http://roserabbitlie.com/\">Rose. Rabbit. Lie.\u003c/a> in Las Vegas, is among several American chefs using the product. He says Vivace caviar tastes about the same as traditional caviar, but withstands heat better. (The traditional stuff tends to wilt when cooked.)\u003c/p>\n\u003cp>The Salt sampled the Vivace caviar alongside more traditional styles at Keane's tasting room. The traditional caviar from \u003cem>Acipenser baerii\u003c/em>, the Siberian sturgeon, was creamy and buttery, with a pronounced flavor of brine, sardines and smoked salmon.\u003c/p>\n\u003cp>A similar product made from the eggs of \u003cem>A. transmontanus\u003c/em>, the white sturgeon of Western North America, was also buttery smooth, with a salty flavor and an interesting finish of pond water and river fish.\u003c/p>\n\u003cp>The Vivace \u003cem>A. baerii\u003c/em> caviar was entirely different. The tiny black eggs did not melt in the mouth but, rather, popped. Flavor was faint and subdued, with quiet hints of salt marsh and catfish. It was not our favorite of the three.\u003c/p>\n\u003cp>And then there's the question of price.\u003c/p>\n\u003cp>For now, an ounce of Vivace will run you $125 to $135 in Keane's shop, compared to $105 an ounce for conventional caviar of the same species. A custom-packed jar of Vivace \"golden caviar,\" taken from albino fish, will fetch up to $800 per ounce.\u003c/p>\n\u003cp>But Keane argues that if more farms adopt the Vivace method, no-kill caviar could eventually become \"an everyday indulgence,\" bringing costs down to $20 or $30 per ounce.\u003c/p>\n\u003cp>Which brings us to the ultimate question, as raised by Sacramento, California-area sturgeon farmer \u003ca href=\"http://passmoreranch.com/about/what-we-do/\" target=\"_blank\">Michael Passmore\u003c/a>.\u003c/p>\n\u003cp>\"Why would producers of caviar want prices to continue to drop?\" \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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