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"content": "\u003cfigure id=\"attachment_73985\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\" alt=\"GMO Banana Illustration by Daniel Horowitz for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-73985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO Banana Illustration by Daniel Horowitz for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Food labels have become battlegrounds. Government regulators, companies and food movement activists have been fighting over what belongs on the label. (GMOs? Trans fats? Claims that bran prevents heart disease?) We asked four big thinkers for their dream food label.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry's environmental and health practices because of \"overwhelming\" political influence.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Fight Over Vineyards Pits Redwoods Against Red Wine",
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"content": "\u003cfigure id=\"attachment_72438\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\" alt=\"Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/237136077/a-fight-over-vineyards-pits-redwoods-against-red-wine\">The Salt at NPR Food\u003c/a> (10/18/13)\u003c/p>\n\u003cp>In the California wine mecca of Sonoma County, climate change is pitting redwood lovers against red wine lovers.\u003c/p>\n\u003cp>This Friday morning, a coalition of environmental groups are in a Santa Rosa, Calif., courtroom fighting to stop a Spanish-owned winery from leveling 154 acres of coast redwoods and Douglas firs to make way for grapevines.\u003c/p>\n\u003cp>Redwoods \u003ca href=\"http://www.uvm.edu/~jbrown7/envjournalism/redwoods.html\">only grow\u003c/a> in the relatively cool coastal region of Northern California and southern Oregon. Parts of this range, such as northwestern Sonoma County, have become increasingly coveted by winemakers.\u003c/p>\n\u003cp>Chris Poehlmann, president of a small organization called \u003ca href=\"http://gualalariver.org/\" target=\"_blank\">Friends of the Gualala River\u003c/a>, says the wine industry is creeping toward the coast as California's interior valleys heat up and as consumers show preferences for cooler-weather grapes like pinot noir.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Inexorably, the wine industry is looking for new places to plant vineyards,\" says Poehlmann, whose group is among the plaintiffs.\u003c/p>\n\u003cp>California's Department of Forestry and Fire Protection, or CalFire, approved the redwood-clearing project in May 2012.\u003c/p>\n\u003cp>\"So we sued them,\" says Dave Jordan, the legal liaison for the Sierra Club's Redwood Chapter, another of the plaintiffs. The Center for Biological Diversity is the third plaintiff.\u003c/p>\n\u003cp>The groups filed suit in June 2012 on the grounds that state officials violated California's environmental protection laws by approving the plan.\u003c/p>\n\u003cp>Redwoods are considered among the most spectacular of all trees. The biggest trees on Earth by height, redwoods can stand more than 350 feet tall. Some are more than 2,000 years old.\u003c/p>\n\u003cp>However, the redwoods at the center of this conflict are not old-growth trees. The area was clear-cut more than 50 years ago, and most of the redwoods on the site are less than 100 feet tall. Which is why Sam Singer argues: \"There are no forests [on this site].\"\u003c/p>\n\u003cp>Singer is a spokesman for Artesa Vineyards and Winery, which is owned by the Spanish Codorniu Group and which first proposed the development project in 2001. Singer says that the two old-growth redwood trees on the property will be spared.\u003c/p>\n\u003cp>But the thousands of trees slated for removal are between 50 and 80 feet tall, according to Poehlmann. He says the trees provide wildlife habitat and stabilize the soil against erosion, which has been a major problem for streams in the area that once harbored runs of salmon and steelhead trout.\u003c/p>\n\u003cfigure id=\"attachment_72439\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\" alt=\"Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The project planners have even estimated this timber to represent 1.25 million board feet of \"merchantable\" lumber.\u003c/p>\n\u003cp>Dennis Hall, a higher official with CalFire, says his department's approval of Artesa's project in 2012 came only after a lengthy review process found that it would not significantly damage the environment.\u003c/p>\n\u003cp>\"We did an [environmental impact report] for the project,\" Hall says. \"It was an extreme and exhaustive analysis of potential impacts to the environment.\" The report deemed most of these potential impacts to be \"less-than-significant.\"\u003c/p>\n\u003cp>Still, Poehlmann feels CalFire has been too lenient on proposals by developers to level trees. \"They are acting as if they are actually the 'department of deforestation,\" he says.\u003c/p>\n\u003cp>The tensions go beyond this case: Friends of the Gualala River and the Sierra Club's Redwood Chapter have gone to court several times in the past decade to successfully stop timberland conversion projects proposed by winery groups and which had been approved by the state. Among these fights was the battle to save the so-called Preservation Ranch, a 19,000-acre parcel that developers planned to partially deforest and replant with vines. Earlier this year, the developer sold the property to \u003ca href=\"http://www.conservationfund.org/\">The Conservation Fund\u003c/a>.\u003c/p>\n\u003cp>But from 1979 to 2006, 25 conversions of \u003ca href=\"http://www.bohemian.com/northbay/fall-of-the-redwood-empire/Content?oid=2200342\" target=\"_blank\">forest to agriculture\u003c/a> occurred in Sonoma County at an average rate of 21 acres per year, according to county officials.\u003c/p>\n\u003cp>At least a few tree clearing projects have occurred without permission. High-profile winemaker Paul Hobbs didn't bother getting a permit before he \u003ca href=\"http://sebastopol.towns.pressdemocrat.com/2011/05/news/outcry-over-clear-cutting-along-gravenstein-highway/%20\">leveled eight acres of redwoods\u003c/a> in 2011 with plans to plant wine grapes. He remains a superstar winemaker and was tagged earlier this year by Forbes as \"\u003ca href=\"http://www.forbes.com/sites/katiebell/2013/06/17/the-steve-jobs-of-wine-winemaker-paul-hobbs/\">The Steve Jobs of Wine.\u003c/a>\"\u003c/p>\n\u003cp>And it's not just redwoods that are at stake as vineyards expand their terrain. California's oaks aren't subject to the same environmental protections as more commercially valuable species like redwoods and Douglas fir, according to CalFire's Hall. And Northern California's oak forest, near the coast as well as inland, is being lost at fast rates to vineyard expansions, says \u003ca href=\"http://ucanr.edu/?facultyid=1521\">Adina Merenlender\u003c/a>, an environmental biologist with U.C. Berkeley.\u003c/p>\n\u003cp>Merenlender says oak trees tend to be overlooked by the general public, which is more easily impressed by redwoods. Yet oak forests, she says, provide habitat for vastly more species than do redwood forests.\u003c/p>\n\u003cp>Sara Cummings with the Sonoma Vintners, a wine industry trade group, says new vineyards are usually planted within what she calls the region's \"agricultural footprint\"—land that is already designated by county planners as \"agricultural.\" Moreover, she says, more than half the county's winegrowers are members of the California Sustainable Winegrowing Program.\u003c/p>\n\u003cp>But Merenlender is concerned about future expansion into land not previously farmed.\u003c/p>\n\u003cp>\"We're already seeing a lot of acquisition of coastal lands,\" she says. \"Investments are moving north and west, toward the coast.\"\u003c/p>\n\u003cp>The issue, it seems, is a global one. A \u003ca href=\"http://www.pnas.org/content/early/2013/04/03/1210127110.abstract\" target=\"_blank\">2013 study\u003c/a> predicted that global warming will cause a dramatic shift in the world's wine regions. The report warns that wilderness areas in British Columbia and remote regions of China—one of the world's fastest-growing winemaking regions—may become increasingly coveted by the industry.\u003c/p>\n\u003cp>\"But at least we'll have plenty of wine to drink, \"Poehlmann quips, \"while we bemoan the fact that our forests are all used up.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_72438\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries.jpg\" alt=\"Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Environmental groups are fighting to stop the leveling of 154 acres of coastal redwoods and Douglas firs to make way for grapevines. Photo: Courtesy Friends of the Gualala River\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/237136077/a-fight-over-vineyards-pits-redwoods-against-red-wine\">The Salt at NPR Food\u003c/a> (10/18/13)\u003c/p>\n\u003cp>In the California wine mecca of Sonoma County, climate change is pitting redwood lovers against red wine lovers.\u003c/p>\n\u003cp>This Friday morning, a coalition of environmental groups are in a Santa Rosa, Calif., courtroom fighting to stop a Spanish-owned winery from leveling 154 acres of coast redwoods and Douglas firs to make way for grapevines.\u003c/p>\n\u003cp>Redwoods \u003ca href=\"http://www.uvm.edu/~jbrown7/envjournalism/redwoods.html\">only grow\u003c/a> in the relatively cool coastal region of Northern California and southern Oregon. Parts of this range, such as northwestern Sonoma County, have become increasingly coveted by winemakers.\u003c/p>\n\u003cp>Chris Poehlmann, president of a small organization called \u003ca href=\"http://gualalariver.org/\" target=\"_blank\">Friends of the Gualala River\u003c/a>, says the wine industry is creeping toward the coast as California's interior valleys heat up and as consumers show preferences for cooler-weather grapes like pinot noir.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Inexorably, the wine industry is looking for new places to plant vineyards,\" says Poehlmann, whose group is among the plaintiffs.\u003c/p>\n\u003cp>California's Department of Forestry and Fire Protection, or CalFire, approved the redwood-clearing project in May 2012.\u003c/p>\n\u003cp>\"So we sued them,\" says Dave Jordan, the legal liaison for the Sierra Club's Redwood Chapter, another of the plaintiffs. The Center for Biological Diversity is the third plaintiff.\u003c/p>\n\u003cp>The groups filed suit in June 2012 on the grounds that state officials violated California's environmental protection laws by approving the plan.\u003c/p>\n\u003cp>Redwoods are considered among the most spectacular of all trees. The biggest trees on Earth by height, redwoods can stand more than 350 feet tall. Some are more than 2,000 years old.\u003c/p>\n\u003cp>However, the redwoods at the center of this conflict are not old-growth trees. The area was clear-cut more than 50 years ago, and most of the redwoods on the site are less than 100 feet tall. Which is why Sam Singer argues: \"There are no forests [on this site].\"\u003c/p>\n\u003cp>Singer is a spokesman for Artesa Vineyards and Winery, which is owned by the Spanish Codorniu Group and which first proposed the development project in 2001. Singer says that the two old-growth redwood trees on the property will be spared.\u003c/p>\n\u003cp>But the thousands of trees slated for removal are between 50 and 80 feet tall, according to Poehlmann. He says the trees provide wildlife habitat and stabilize the soil against erosion, which has been a major problem for streams in the area that once harbored runs of salmon and steelhead trout.\u003c/p>\n\u003cfigure id=\"attachment_72439\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/redwoods-wineries1.jpg\" alt=\"Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast redwood trees stand at Muir Woods National Monument in Mill Valley, Calif. Redwoods are the biggest trees on Earth by height — they can grow more than 350 feet tall. But their range is quite limited: They only grow along the coast of Northern California and southern Oregon. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The project planners have even estimated this timber to represent 1.25 million board feet of \"merchantable\" lumber.\u003c/p>\n\u003cp>Dennis Hall, a higher official with CalFire, says his department's approval of Artesa's project in 2012 came only after a lengthy review process found that it would not significantly damage the environment.\u003c/p>\n\u003cp>\"We did an [environmental impact report] for the project,\" Hall says. \"It was an extreme and exhaustive analysis of potential impacts to the environment.\" The report deemed most of these potential impacts to be \"less-than-significant.\"\u003c/p>\n\u003cp>Still, Poehlmann feels CalFire has been too lenient on proposals by developers to level trees. \"They are acting as if they are actually the 'department of deforestation,\" he says.\u003c/p>\n\u003cp>The tensions go beyond this case: Friends of the Gualala River and the Sierra Club's Redwood Chapter have gone to court several times in the past decade to successfully stop timberland conversion projects proposed by winery groups and which had been approved by the state. Among these fights was the battle to save the so-called Preservation Ranch, a 19,000-acre parcel that developers planned to partially deforest and replant with vines. Earlier this year, the developer sold the property to \u003ca href=\"http://www.conservationfund.org/\">The Conservation Fund\u003c/a>.\u003c/p>\n\u003cp>But from 1979 to 2006, 25 conversions of \u003ca href=\"http://www.bohemian.com/northbay/fall-of-the-redwood-empire/Content?oid=2200342\" target=\"_blank\">forest to agriculture\u003c/a> occurred in Sonoma County at an average rate of 21 acres per year, according to county officials.\u003c/p>\n\u003cp>At least a few tree clearing projects have occurred without permission. High-profile winemaker Paul Hobbs didn't bother getting a permit before he \u003ca href=\"http://sebastopol.towns.pressdemocrat.com/2011/05/news/outcry-over-clear-cutting-along-gravenstein-highway/%20\">leveled eight acres of redwoods\u003c/a> in 2011 with plans to plant wine grapes. He remains a superstar winemaker and was tagged earlier this year by Forbes as \"\u003ca href=\"http://www.forbes.com/sites/katiebell/2013/06/17/the-steve-jobs-of-wine-winemaker-paul-hobbs/\">The Steve Jobs of Wine.\u003c/a>\"\u003c/p>\n\u003cp>And it's not just redwoods that are at stake as vineyards expand their terrain. California's oaks aren't subject to the same environmental protections as more commercially valuable species like redwoods and Douglas fir, according to CalFire's Hall. And Northern California's oak forest, near the coast as well as inland, is being lost at fast rates to vineyard expansions, says \u003ca href=\"http://ucanr.edu/?facultyid=1521\">Adina Merenlender\u003c/a>, an environmental biologist with U.C. Berkeley.\u003c/p>\n\u003cp>Merenlender says oak trees tend to be overlooked by the general public, which is more easily impressed by redwoods. Yet oak forests, she says, provide habitat for vastly more species than do redwood forests.\u003c/p>\n\u003cp>Sara Cummings with the Sonoma Vintners, a wine industry trade group, says new vineyards are usually planted within what she calls the region's \"agricultural footprint\"—land that is already designated by county planners as \"agricultural.\" Moreover, she says, more than half the county's winegrowers are members of the California Sustainable Winegrowing Program.\u003c/p>\n\u003cp>But Merenlender is concerned about future expansion into land not previously farmed.\u003c/p>\n\u003cp>\"We're already seeing a lot of acquisition of coastal lands,\" she says. \"Investments are moving north and west, toward the coast.\"\u003c/p>\n\u003cp>The issue, it seems, is a global one. A \u003ca href=\"http://www.pnas.org/content/early/2013/04/03/1210127110.abstract\" target=\"_blank\">2013 study\u003c/a> predicted that global warming will cause a dramatic shift in the world's wine regions. The report warns that wilderness areas in British Columbia and remote regions of China—one of the world's fastest-growing winemaking regions—may become increasingly coveted by the industry.\u003c/p>\n\u003cp>\"But at least we'll have plenty of wine to drink, \"Poehlmann quips, \"while we bemoan the fact that our forests are all used up.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In the Trash: The Wasted 40% of Food",
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"content": "\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ",
"title": "Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process. Here's a look at a few seafood items to approach cautiously the next time you're at the fish counter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raising Tastier Sea Urchins For Foodies And The Environment",
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"content": "\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A scientist in Birmingham, Ala., is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you. He's developed an urchin farm to help grow them more sustainably and a special feed that gives them a sweet umami taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massive Molasses Spill Devastates Honolulu Marine Life ",
"title": "Massive Molasses Spill Devastates Honolulu Marine Life ",
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"content": "\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/12/221709158/massive-molasses-spill-devastates-honolulu-marine-life\">The Two-Way at NPR News\u003c/a> (9/12/13)\u003c/p>\n\u003cp>\u003cscript type=\"text/javascript\" src=\"http://KHNL.images.worldnow.com/interface/js/WNVideo.js?rnd=834201;hostDomain=www.hawaiinewsnow.com;playerWidth=590;playerHeight=332;isShowIcon=true;clipId=9297889;flvUri=;partnerclipid=;adTag=News;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript_EMBEDDEDscript;controlsType=overlay\">\u003c/script>\u003ca href=\"http://www.hawaiinewsnow.com\" title=\"Hawaii News Now - KGMB and KHNL\">Hawaii News Now - KGMB and KHNL\u003c/a>\u003c/p>\n\u003cp>\"Everything down there is dead.\"\u003c/p>\n\u003cp>That's one stunning quote from \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill\" target=\"_blank\">Hawaii News Now's latest report\u003c/a> about the devastating damage that's been done to the marine life off Honolulu's Sand Island by 233,000 gallons of molasses that were spilled into Honolulu harbor on Monday.\u003c/p>\n\u003cp>Gary Gill, deputy director of Hawaii's Environmental Health Division of the Health Department, tells the news station that \"this is the worst environmental damage to sea life that I have come across.\"\u003c/p>\n\u003cfigure id=\"attachment_70082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\" alt=\"An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: Hawaii News Now\" width=\"624\" height=\"350\" class=\"size-full wp-image-70082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\">Hawaii News Now\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The station sent diver Roger White into the water to see what's happened to sea creatures there. \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\" target=\"_blank\">He shot video\u003c/a> and came back to say that:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It was shocking because the entire bottom is covered with dead fish. Small fish, crabs, mole crabs, eels. Every type of fish that you don't usually see, but now they're dead. Now they're just laying there. Every single thing is dead. We're talking in the hundreds, thousands. I didn't see one single living thing underwater.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As Hawaii Public Radio's Bill Dorman tells our Newscast Desk, the state Health Department has advised the public to stay out of the water. \u003ca href=\"http://health.hawaii.gov/news/files/2013/05/13-050-Molasses-Spill-in-Honolulu-Harbor-Causes-Fish-Kill.pdf\" target=\"_blank\">It warns that\u003c/a> \"while molasses is not harmful to the public directly, the substance is polluting the water, causing fish to die and could lead to an increase in predator species such as sharks, barracuda and eels. The nutrient rich liquid could also cause unusual growth in marine algae, stimulate an increase in harmful bacteria and trigger other environmental impacts.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why is the molasses causing so much damage? In \u003ca href=\"http://www.hawaiinewsnow.com/story/23396971/faulty-pipe-caused-honolulu-harbor-molasses-spill\" target=\"_blank\">an earlier report\u003c/a>, Hawaii News Now:\u003c/p>\n\u003cblockquote>\n\u003cp>\"... did an experiment to see why molasses is so hazardous to fish. When we poured store bought Molasses into a vase of water we collected from Keehi Lagoon, the concentrated sugary substance went straight to the bottom.\u003c/p>\n\u003cp>\"Unlike an oil spill, which can be cleaned by skimming the surface, the molasses quickly disperses to the deepest points. 'It's sucking up all the oxygen,' explained [state reef biologist Dave] Gulko. 'There's no oxygen at depth so the animals that need it can't get it and are suffocating.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>Because the spill happened in a harbor and there's less circulation than in the open ocean, it could be months or possibly years before the molasses is completely washed away, David Field, a visiting assistant professor of marine sciences at Hawaii Pacific University, tells the station.\u003c/p>\n\u003cp>The spill happened as the molasses was being loaded onto a container ship. According to Hawaii News Now, the company responsible, Matson Inc., says it \"regrets that the incident impacted many harbor users as well as wildlife. We are taking steps to ensure this situation does not happen again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "About 233,000 gallons of the sticky substance were spilled into part of Honolulu Harbor on Monday. Thousands of ocean creatures were killed as the molasses sinks to the bottom. \"Everything down there is dead,\" a diver says.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/12/221709158/massive-molasses-spill-devastates-honolulu-marine-life\">The Two-Way at NPR News\u003c/a> (9/12/13)\u003c/p>\n\u003cp>\u003cscript type=\"text/javascript\" src=\"http://KHNL.images.worldnow.com/interface/js/WNVideo.js?rnd=834201;hostDomain=www.hawaiinewsnow.com;playerWidth=590;playerHeight=332;isShowIcon=true;clipId=9297889;flvUri=;partnerclipid=;adTag=News;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript_EMBEDDEDscript;controlsType=overlay\">\u003c/script>\u003ca href=\"http://www.hawaiinewsnow.com\" title=\"Hawaii News Now - KGMB and KHNL\">Hawaii News Now - KGMB and KHNL\u003c/a>\u003c/p>\n\u003cp>\"Everything down there is dead.\"\u003c/p>\n\u003cp>That's one stunning quote from \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill\" target=\"_blank\">Hawaii News Now's latest report\u003c/a> about the devastating damage that's been done to the marine life off Honolulu's Sand Island by 233,000 gallons of molasses that were spilled into Honolulu harbor on Monday.\u003c/p>\n\u003cp>Gary Gill, deputy director of Hawaii's Environmental Health Division of the Health Department, tells the news station that \"this is the worst environmental damage to sea life that I have come across.\"\u003c/p>\n\u003cfigure id=\"attachment_70082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\" alt=\"An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: Hawaii News Now\" width=\"624\" height=\"350\" class=\"size-full wp-image-70082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\">Hawaii News Now\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The station sent diver Roger White into the water to see what's happened to sea creatures there. \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\" target=\"_blank\">He shot video\u003c/a> and came back to say that:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It was shocking because the entire bottom is covered with dead fish. Small fish, crabs, mole crabs, eels. Every type of fish that you don't usually see, but now they're dead. Now they're just laying there. Every single thing is dead. We're talking in the hundreds, thousands. I didn't see one single living thing underwater.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As Hawaii Public Radio's Bill Dorman tells our Newscast Desk, the state Health Department has advised the public to stay out of the water. \u003ca href=\"http://health.hawaii.gov/news/files/2013/05/13-050-Molasses-Spill-in-Honolulu-Harbor-Causes-Fish-Kill.pdf\" target=\"_blank\">It warns that\u003c/a> \"while molasses is not harmful to the public directly, the substance is polluting the water, causing fish to die and could lead to an increase in predator species such as sharks, barracuda and eels. The nutrient rich liquid could also cause unusual growth in marine algae, stimulate an increase in harmful bacteria and trigger other environmental impacts.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why is the molasses causing so much damage? In \u003ca href=\"http://www.hawaiinewsnow.com/story/23396971/faulty-pipe-caused-honolulu-harbor-molasses-spill\" target=\"_blank\">an earlier report\u003c/a>, Hawaii News Now:\u003c/p>\n\u003cblockquote>\n\u003cp>\"... did an experiment to see why molasses is so hazardous to fish. When we poured store bought Molasses into a vase of water we collected from Keehi Lagoon, the concentrated sugary substance went straight to the bottom.\u003c/p>\n\u003cp>\"Unlike an oil spill, which can be cleaned by skimming the surface, the molasses quickly disperses to the deepest points. 'It's sucking up all the oxygen,' explained [state reef biologist Dave] Gulko. 'There's no oxygen at depth so the animals that need it can't get it and are suffocating.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>Because the spill happened in a harbor and there's less circulation than in the open ocean, it could be months or possibly years before the molasses is completely washed away, David Field, a visiting assistant professor of marine sciences at Hawaii Pacific University, tells the station.\u003c/p>\n\u003cp>The spill happened as the molasses was being loaded onto a container ship. According to Hawaii News Now, the company responsible, Matson Inc., says it \"regrets that the incident impacted many harbor users as well as wildlife. We are taking steps to ensure this situation does not happen again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wasted Food Around The World Takes Heavy Toll On Environment",
"title": "Wasted Food Around The World Takes Heavy Toll On Environment",
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"content": "\u003cfigure id=\"attachment_69932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\" alt=\"A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">The Salt at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.\u003c/p>\n\u003cp>And, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a> before, not only are we missing the opportunity to feed hungry people with this food, we're also exacerbating the impact of food production on the environment.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">report\u003c/a> from the Food and Agriculture Organization out Wednesday brings these impacts into sharper focus. And the message is clear: All that food we're allowing to rot is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/food-waste-water-world-resources-institute-agriculture/\">water\u003c/a> and land. According to the FAO, each year, we lose a volume of water equivalent to the annual flow of Russia's Volga River in all the food we throw away.\u003c/p>\n\u003cp>To figure out the world's food waste hotspots, the FAO created pairs of regions and commodities. When they crunched the numbers, they found that six out of the 10 pairs with the highest waste were in Asia. At the top was vegetables from industrialized Asia (China, Japan and Korea), followed by cereals (including rice) from those three countries. In all, six out of 10 pairs were Asian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That Asian countries are wasting more vegetables than anywhere else is not a huge surprise — 50 percent of the world's vegetable production and consumption is in China, Japan and Korea. Vegetables, though, have a lower carbon footprint than cereals or meat.\u003c/p>\n\u003cp>The FAO is especially concerned about all the rice wasted in Asia and the meat wasted in developed countries. Cereals, including rice, have the highest carbon impact of any commodity, even beating out meat. That's mostly because rice crops emit methane as organic matter decomposes in flooded paddies. Rice also requires large quantities of land and water, which means that the high levels of waste are particularly damaging.\u003c/p>\n\u003cp>The FAO points a finger at the U.S., Europe and Latin America for wasting meat. The three regions account for 80 percent of all meat wasted, and that's nothing to be proud of, given the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">climate, water and land impacts\u003c/a> of raising livestock for food.\u003c/p>\n\u003cp>The food security implications of the world's food waste problem are both devastating and encouraging, says the FAO. They calculated in 2012 that by 2050, we need to increase food production by 60 percent in order to feed everyone. But, they argue, if we made better use of the food we already grow, and didn't waste one third of it, we wouldn't need to boost production so much in the future to meet rising demand.\u003c/p>\n\u003cp>\"If we reduce food waste and loss, we have more food available, without the need to produce more and putting less pressure on natural resources,\" said Jose Graziano da Silva, director-general of the FAO, at a Wednesday press conference.\u003c/p>\n\u003cp>Farmers and others working in the food system are also losing big time with to the tune of $750 billion a year. And that number excludes fish and seafood.\u003c/p>\n\u003cp>So why is all the food waste occurring? In the developing world, much of the onus falls on the people involved with getting the food to market after it's been harvested. In richer countries, consumers share the burden with farmers.\u003c/p>\n\u003cp>The FAO notes that consumers in rich countries regularly buy more food than they can eat. We also tend to \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">overreact to 'best-before-dates\u003c/a>.'\" We can amend our ways, and we can also find more ways to \"reuse\" food by channeling it into secondary markets. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Wasted food creates billions of tons of greenhouse gases, and it costs us precious water and land. The rice lost in Asia and the meat wasted in rich countries contribute most heavily to the problem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/china-rice.jpg\" alt=\"A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer carries a bag of rice in China's Jiangxi Province in July 2013. Photo: ZHOU KE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/11/221153037/wasted-food-around-the-world-takes-heavy-toll-on-environment\">The Salt at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>It's one of the great paradoxes of our time: Hundreds of millions of people go hungry, and yet we waste a whopping 1.43 billion tons of food — one third of what we produce. Food waste is a problem in rich countries and poor countries alike, and it's happening throughout the supply chain — from the farm to the truck to the warehouse to the store to your refrigerator.\u003c/p>\n\u003cp>And, as \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141123243/how-that-food-you-throw-out-is-linked-to-global-warming\">we've reported\u003c/a> before, not only are we missing the opportunity to feed hungry people with this food, we're also exacerbating the impact of food production on the environment.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">report\u003c/a> from the Food and Agriculture Organization out Wednesday brings these impacts into sharper focus. And the message is clear: All that food we're allowing to rot is creating billions of tons of greenhouse gases, and costing us precious \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/food-waste-water-world-resources-institute-agriculture/\">water\u003c/a> and land. According to the FAO, each year, we lose a volume of water equivalent to the annual flow of Russia's Volga River in all the food we throw away.\u003c/p>\n\u003cp>To figure out the world's food waste hotspots, the FAO created pairs of regions and commodities. When they crunched the numbers, they found that six out of the 10 pairs with the highest waste were in Asia. At the top was vegetables from industrialized Asia (China, Japan and Korea), followed by cereals (including rice) from those three countries. In all, six out of 10 pairs were Asian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That Asian countries are wasting more vegetables than anywhere else is not a huge surprise — 50 percent of the world's vegetable production and consumption is in China, Japan and Korea. Vegetables, though, have a lower carbon footprint than cereals or meat.\u003c/p>\n\u003cp>The FAO is especially concerned about all the rice wasted in Asia and the meat wasted in developed countries. Cereals, including rice, have the highest carbon impact of any commodity, even beating out meat. That's mostly because rice crops emit methane as organic matter decomposes in flooded paddies. Rice also requires large quantities of land and water, which means that the high levels of waste are particularly damaging.\u003c/p>\n\u003cp>The FAO points a finger at the U.S., Europe and Latin America for wasting meat. The three regions account for 80 percent of all meat wasted, and that's nothing to be proud of, given the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">climate, water and land impacts\u003c/a> of raising livestock for food.\u003c/p>\n\u003cp>The food security implications of the world's food waste problem are both devastating and encouraging, says the FAO. They calculated in 2012 that by 2050, we need to increase food production by 60 percent in order to feed everyone. But, they argue, if we made better use of the food we already grow, and didn't waste one third of it, we wouldn't need to boost production so much in the future to meet rising demand.\u003c/p>\n\u003cp>\"If we reduce food waste and loss, we have more food available, without the need to produce more and putting less pressure on natural resources,\" said Jose Graziano da Silva, director-general of the FAO, at a Wednesday press conference.\u003c/p>\n\u003cp>Farmers and others working in the food system are also losing big time with to the tune of $750 billion a year. And that number excludes fish and seafood.\u003c/p>\n\u003cp>So why is all the food waste occurring? In the developing world, much of the onus falls on the people involved with getting the food to market after it's been harvested. In richer countries, consumers share the burden with farmers.\u003c/p>\n\u003cp>The FAO notes that consumers in rich countries regularly buy more food than they can eat. We also tend to \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">overreact to 'best-before-dates\u003c/a>.'\" We can amend our ways, and we can also find more ways to \"reuse\" food by channeling it into secondary markets. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Turning Off The Spigot In Western Kansas Farmland",
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"content": "\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">The Salt at NPR Food\u003c/a> (8/27/13)\u003c/p>\n\u003cp>Across the high plains, many farmers depend on underground stores of water, and they worry about wells going dry. A new scientific \u003ca href=\"http://www.pnas.org/content/early/2013/08/14/1220351110.abstract\">study\u003c/a> of western Kansas lays out a predicted timeline for those fears to become reality. But it also shows an alternative path for farming in Kansas: The moment of reckoning can be delayed, and the impact softened, if farmers start conserving water now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ce.ksu.edu/people/faculty/steward\">David Steward\u003c/a>, a water expert at Kansas State University, says that he and his colleagues started this research project with a specific kind of person in mind: \"The family farmer who's trying to see into the future, and trying to pass on his or her land to their grandchildren.\"\u003c/p>\n\u003cp>Farmers in western Kansas have good reason to worry about the future. They know that that big irrigated fields of corn in this part of the country are taking water out of underground aquifers much faster than rain or snow can fill those natural reservoirs back up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they can extract will start to fall in just 10 years or so, scientists predict. That will cause big changes in the agricultural economy. But reducing water use now could help delay and ease that disruption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68899\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/water-farm.jpg\" alt=\"An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/215831484/turning-off-the-spigot-in-western-kansas-farmland\">The Salt at NPR Food\u003c/a> (8/27/13)\u003c/p>\n\u003cp>Across the high plains, many farmers depend on underground stores of water, and they worry about wells going dry. A new scientific \u003ca href=\"http://www.pnas.org/content/early/2013/08/14/1220351110.abstract\">study\u003c/a> of western Kansas lays out a predicted timeline for those fears to become reality. But it also shows an alternative path for farming in Kansas: The moment of reckoning can be delayed, and the impact softened, if farmers start conserving water now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ce.ksu.edu/people/faculty/steward\">David Steward\u003c/a>, a water expert at Kansas State University, says that he and his colleagues started this research project with a specific kind of person in mind: \"The family farmer who's trying to see into the future, and trying to pass on his or her land to their grandchildren.\"\u003c/p>\n\u003cp>Farmers in western Kansas have good reason to worry about the future. They know that that big irrigated fields of corn in this part of the country are taking water out of underground aquifers much faster than rain or snow can fill those natural reservoirs back up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Steward decided to come up with better estimates for how soon the aquifers will go dry, and how that will affect farmers. He got together with experts on growing corn and raising livestock. \"We were trying to provide a little bit better glimpse into the future, so that people would have a better idea how to plan,\" he says.\u003c/p>\n\u003cp>According to their calculations, if Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they're able to extract will start to fall in just 10 years or so. They'll still be able to continue harvesting more corn for another generation, though, because technology — better irrigation systems and genetically improved corn — will let them use that water more efficiently.\u003c/p>\n\u003cp>But after that, even the latest technology won't save the corn fields. Irrigated fields will start to disappear, followed by cattle feedlots. The long expansion of agricultural production in western Kansas will end.\u003c/p>\n\u003cp>Yet Steward and his colleagues also lay out some alternative paths that the farmers of Kansas could take. For instance, if farmers reduced their water use by 20 percent right now, it would take a big bite out of their corn production, but production then would resume growing. It wouldn't peak until 2070, and then it would decline much more gradually. \"If we're able to save as much water as possible now, the more we save, the more corn we'll be able to grow into the future,\" Steward says.\u003c/p>\n\u003cp>These predictions appear in in this week's issue of the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>The exact numbers are new, but the issue of water conservation is a familiar one in western Kansas. Thirty years ago, local governments in several parts of the region set up groundwater management districts - essentially, committees for discussing ways to attack the problem.\u003c/p>\n\u003cp>Mark Rude, executive director of the groundwater management \u003ca href=\"http://www.gmd3.org/index.html\">district\u003c/a> for southwest Kansas, says that discussion can turn emotional, \"because there's nothing more fundamental to the local family farm than the water supply.\"\u003c/p>\n\u003cp>At the same time, he says, the families on those farms are worried about the future. They want their grandchildren to have plenty of water, too.\u003c/p>\n\u003cp>Rude says, in his district, they've discussed lots of alternatives for how to reduce water use: Cuts in irrigated acres; cuts in the amount of water used on each acre. But it's mostly talk so far, rather than action, for a very practical reason. His agency may not have the legal authority to force farmers to cut back on their water use.\u003c/p>\n\u003cp>Those farmers own rights to water the way they own land. Any rule that tries to restrict that right could be challenged in court. \"The last thing people really want to see is simply a whole lot of court cases,\" Rude says.\u003c/p>\n\u003cp>The groundwater management districts have been trying to avoid that outcome by coming up with plans that everyone can support.\u003c/p>\n\u003cp>There's a model for this. In one small \u003ca href=\"http://www.ksda.gov/water_management_services/?cid=2021\">area\u003c/a> in northwestern Kansas, farmers have agreed to use 20 percent less water for the next five years. \"It's an experiment, and a lot of people are watching that,\" Rude says. \"And of course, that figures prominently in the conversations about, 'If we were going to do it, how would we do it?' \"\u003c/p>\n\u003cp>If they can't come up with a plan for cutting water use, of course, eventually the natural laws of hydrology will step in. Farmers will use less water when the wells go dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
"title": "Can Quinoa Farming Go Global Without Leaving Andeans Behind?",
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"content": "\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130815_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "At a \"quinoa summit\" this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, \"What happens to us?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68324\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/quinoa-full.jpg\" alt=\"A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man cleans quinoa grain in Pacoma, Bolivia. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">The Salt at NPR Food \u003c/a>(8/15/2013)\u003c/p>\n\u003cp>I ate quinoa-and-turkey chili in a cafeteria today, which, when you think about it, is pretty amazing. Rarely does an entire culture, almost overnight, adopt an entirely new food.\u003c/p>\n\u003cp>Just 15 years ago, quinoa was practically unknown outside of the Andean region of South America. When European explorers first arrived in the Americas, they liked some of the food they found here (potatoes, corn) but they had no use for quinoa. For a while, they even tried to get people here to stop growing it. So while corn and potatoes spread around the globe, quinoa stayed home. Only the people of present-day Bolivia, Peru, Chile and Ecuador persisted in growing this multicolored relative of spinach and tumbleweed, with its big lumpy head of seeds.\u003c/p>\n\u003cp>How times change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Quinoa is now seen as cool, exotic and supernutritious. It's turned into a profitable \u003ca href=\"http://www.economist.com/node/21554570\">export crop\u003c/a> for those Andean farmers. And it's ready to take another leap — into global production.\u003c/p>\n\u003cp>Farmers around the world are hoping to climb onto this quinoa bandwagon by growing quinoa themselves, with tractors and combines and large-scale processing plants. And some Andean farmers are asking, \"What happens to us?\"\u003c/p>\n\u003cp>Both sides gathered this week at Washington State University, in Pullman, Wash., for a kind of global quinoa \u003ca href=\"https://www.etouches.com/ehome/quinoa/\">summit\u003c/a>. The group included agricultural researchers who are experimenting with quinoa in Denmark, France, Pakistan, Malawi, Colorado, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">Pacific Northwest\u003c/a> of the United States.\u003c/p>\n\u003cp>Some had stories of success; others, tales of failure. \"It was not immediately successful anywhere that it's been grown,\" says \u003ca href=\"http://css.wsu.edu/people/faculty/kevin-murphy/\">Kevin Murphy\u003c/a>, a plant breeder at Washington State University, who organized the conference. Many varieties of quinoa only seem happy in the cool, dry, highlands of the Andes. If it's too hot, many won't produce a harvest. Too much rain is bad, too.\u003c/p>\n\u003cp>\"We're spending a lot of time testing different varieties that have come out of the Andean countries to see if any of them will, one, survive here, and two, produce a seed that we'd like to eat,\" says \u003ca href=\"http://lifesciences.byu.edu/~PJM43\">Jeff Maughan\u003c/a>, a scientist at Brigham Young University. Maughan is studying the genetics of quinoa.\u003c/p>\n\u003cp>Researchers also are figuring out how to mass-produce this crop, and harvest it with machines.\u003c/p>\n\u003cp>Murphy says those practical problems can be solved. He's more worried about something else: fairness.\u003c/p>\n\u003cp>In four or five years, he says, quinoa won't only be grown in the Andes anymore. But what about the \u003cem>people\u003c/em> of the Andes, such as the farmers whose ancestors kept quinoa alive through the centuries, who selected all these different varieties? What will happen to them?\u003c/p>\n\u003cp>\"For me, that's the most pressing question, the most urgent question,\" Murphy says.\u003c/p>\n\u003cp>Murphy invited some Bolivian farmers to this quinoa summit, and five of them came. They'd never been outside Bolivia before.\u003c/p>\n\u003cp>Pablo Laguna was also there. He's an anthropologist, half-Bolivian and half-French, who's been working among traditional quinoa farmers. He has become a bridge between them and the outside world.\u003c/p>\n\u003cp>Laguna says that when these farmers see the rest of the world trying to grow their crop, they have a couple of reactions. \"On the one hand, they're proud of being descendants of people who selected those plants,\" he says.\u003c/p>\n\u003cp>They're also pragmatic, Laguna says. They know they can't stop the growing international appetite for quinoa. They don't even want to; it's been profitable for them. (Some news reports have suggested that poor Bolivians have been hurt by foreign demand for quinoa, but Laguna and \u003ca href=\"http://www.friendsofecuador.org/2013/07/controversy-quantity-and-quinoa/\">others\u003c/a> say that's almost completely \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">untrue\u003c/a>.)\u003c/p>\n\u003cp>But the Bolivian farmers also feel that if they provide this plant for competitors to grow in places like the United States or Australia, they should see some benefits.\u003c/p>\n\u003cp>That's why, at the moment, the government of Bolivia is trying to keep control over many quinoa varieties. It won't give samples, for instance, to plant breeders in the U.S. like Murphy.\u003c/p>\n\u003cp>\"For some of the researchers, that was a bit of a bitter pill to swallow, because they believe in free access to seeds, and to crops,\" says Murphy.\u003c/p>\n\u003cp>But Murphy doesn't have a problem with that. Bolivia is making an important point, he says.\u003c/p>\n\u003cp>\"Nobody is doubting that quinoa production is going to go global, so we want to do it right,\" he says. \"And doing it right means doing it with the input of the Bolivian farmers right from the beginning. You know, realizing that this is their seed, this is their sacred plant, and we need to respect that, and we need to figure out a way to compensate them for that.\"\u003c/p>\n\u003cp>At the conference, there was talk of creating a special brand for Andean quinoa, a little like the special recognition granted to other traditional foods, like Bordeaux wine.\u003c/p>\n\u003cp>This brand would be top-quality quinoa, and consumers might also be willing to pay extra for it, just because it would be quinoa from the land and the communities that safeguarded it for thousands of years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68170\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\" alt=\"Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\" width=\"1000\" height=\"622\" class=\"size-full wp-image-68170\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211413350/londons-urban-beekeepers-are-bad-for-bees-scientists-say\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>Two British scientists are dumping cold water on campaigns to promote urban beekeeping. They say that trying to \"help the bees\" by setting out more hives is naive and misguided if the bees can't find enough flowers nearby to feed on. You'll just end up with sick and starving bees.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sussex.ac.uk/profiles/128567\">Francis Ratnieks\u003c/a> and \u003ca href=\"http://www.sussex.ac.uk/profiles/109825\">Karin Alton\u003c/a>, from the \u003ca href=\"http://www.sussex.ac.uk/lasi/aboutus/people\">Laboratory of Apiculture and Social Insects\u003c/a> at the University of Sussex, say that this is already a real problem in London, where the number of hives has doubled over the past five years. There now are about 25 honeybee hives for each square mile of the city. Businesses have installed hives on rooftops as a way to demonstrate their environmental concern, or even to \"boost office morale.\" (Loyal NPR listeners, in fact, may have heard that we, too, have two hives on the \"green roof\" of our new headquarters in Washington.)\u003c/p>\n\u003cp>According to Ratnieks and Alton, there now are too many bees in London, chasing too few flowers. The scientists are urging well-meaning bee defenders to change their focus: \"To have bees you don't need a bee hive,\" they write in \u003ca href=\"https://thebiologist.societyofbiology.org/index.php/biologist\">The Biologist\u003c/a>. \"Just plant bee-friendly flowers such as marjoram ... and lavender in your garden.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.umn.edu/People/GradFaculty/Spivak/\">Marla Spivak\u003c/a>, a specialist on bees at the University of Minnesota, says she hasn't yet seen, in the United States, a situation similar to London's, but the danger is real.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think the alarm was a good one,\" she says. \"If you're a beekeeper, you need to be concerned about what they're going to eat.\"\u003c/p>\n\u003cp>Fortunately, many American cities still do offer a reasonably good buffet for bees. Think of all the tree pollen that torments allergy sufferers. \"Bees love it,\" says Spivak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68170\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/beekeeper-full.jpg\" alt=\"Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\" width=\"1000\" height=\"622\" class=\"size-full wp-image-68170\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beekeeper and Chairman of The London Beekeepers Association John Chapple installs a new bee hive on an urban rooftop garden in 2009 in London, England. The UK has an estimated 274,000 bee colonies, with each one containing around 20,000 bees.Photo: Dan Kitwood/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211413350/londons-urban-beekeepers-are-bad-for-bees-scientists-say\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>Two British scientists are dumping cold water on campaigns to promote urban beekeeping. They say that trying to \"help the bees\" by setting out more hives is naive and misguided if the bees can't find enough flowers nearby to feed on. You'll just end up with sick and starving bees.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sussex.ac.uk/profiles/128567\">Francis Ratnieks\u003c/a> and \u003ca href=\"http://www.sussex.ac.uk/profiles/109825\">Karin Alton\u003c/a>, from the \u003ca href=\"http://www.sussex.ac.uk/lasi/aboutus/people\">Laboratory of Apiculture and Social Insects\u003c/a> at the University of Sussex, say that this is already a real problem in London, where the number of hives has doubled over the past five years. There now are about 25 honeybee hives for each square mile of the city. Businesses have installed hives on rooftops as a way to demonstrate their environmental concern, or even to \"boost office morale.\" (Loyal NPR listeners, in fact, may have heard that we, too, have two hives on the \"green roof\" of our new headquarters in Washington.)\u003c/p>\n\u003cp>According to Ratnieks and Alton, there now are too many bees in London, chasing too few flowers. The scientists are urging well-meaning bee defenders to change their focus: \"To have bees you don't need a bee hive,\" they write in \u003ca href=\"https://thebiologist.societyofbiology.org/index.php/biologist\">The Biologist\u003c/a>. \"Just plant bee-friendly flowers such as marjoram ... and lavender in your garden.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.umn.edu/People/GradFaculty/Spivak/\">Marla Spivak\u003c/a>, a specialist on bees at the University of Minnesota, says she hasn't yet seen, in the United States, a situation similar to London's, but the danger is real.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think the alarm was a good one,\" she says. \"If you're a beekeeper, you need to be concerned about what they're going to eat.\"\u003c/p>\n\u003cp>Fortunately, many American cities still do offer a reasonably good buffet for bees. Think of all the tree pollen that torments allergy sufferers. \"Bees love it,\" says Spivak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Waste Finds Sweet Afterlife in Baked Goods",
"title": "Wine Waste Finds Sweet Afterlife in Baked Goods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67995\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/winflourfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/winflourfull.jpg\" alt=\"At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols. Photo: Mariana Dale/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols. Photo: Mariana Dale/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Mariana Dale, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/210265493/wine-waste-finds-sweet-afterlife-in-baked-goods\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>When winemakers crush the juice from grapes, what's left is a goopy pile of seeds, stems and skins called pomace. Until several years ago, these remains were more than likely destined for the dump.\u003c/p>\n\u003cp>\"The pomace pile was one of the largest problems that the wine industry had with sustainability,\" says Paul Novak, general manager for \u003ca href=\"http://wholevine.com/home\">WholeVine Products\u003c/a>, a sister company to winemaker Kendall-Jackson in Northern California.\u003c/p>\n\u003cp>But now, scientists and entrepreneurs are finding new and often surprising uses for this former waste product. Some winemakers, for instance, are using pomace as compost or as the basis of grapeseed oil. Researchers are also exploring pomace's properties as a food preservative — studies have shown that compounds called polyphenols found in grapes and in pomace kill bacteria that can cause food to spoil. One Oregon State University professor, \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/yyz.htm\">Yanyun Zhao\u003c/a>, has even toyed with turning pomace into a biodegradable material to make flower pots.\u003c/p>\n\u003cfigure id=\"attachment_67992\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour2.jpg\" alt=\"After grapes are harvested and pressed, WholeVine Products takes the leftover seeds, stems and skins and turns them into a flour substitute. Some pomace also becomes grapeseed oil. Photo: Courtesy WholeVine Products\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After grapes are harvested and pressed, WholeVine Products takes the leftover seeds, stems and skins and turns them into a flour substitute. Some pomace also becomes grapeseed oil. Photo: Courtesy WholeVine Products\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're continuously looking for new options,\" says Zhao, who has spent several years studying pomace and its potential uses in and out of the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But right now, one of the most promising commercial uses of pomace is also one of the tastiest. It's being turned into a gluten-free flour substitute.\u003c/p>\n\u003cp>WholeVine has partnered with a local miller to produce the flour, which comes in 16 different varieties based on the different wine grapes — such as chardonnay, Riesling and merlot — used to make it.\u003c/p>\n\u003cp>The journey from vine to oven begins in September with the harvest. WholeVine collects pomace left from after grapes are pressed. The seeds and skins need to be separated, dried and milled. The process takes place within a two-month period. Workers must move quickly to get the pomace dried and stabilized before mold takes hold and the polyphenols in pomace — which have been linked to many health benefits — start to degrade.\u003c/p>\n\u003cp>\"There's a lot of nutrition and goodness that we are currently letting the mold get to and throw away,\" Novak says. \"We think that nutrition should be put into the system for humans.\"\u003c/p>\n\u003cp>WholeVine says its products are also high in iron, fiber, protein and other nutrients. That's all well and good, but in order for the flour to have commercial success, it has to taste good, too.\u003c/p>\n\u003cp>There's good news on that end, says Oregon State's Zhao. Her testing has found that grape pomace flour can replace as much as 20 percent of regular flour in baked goods like bread, brownies and muffins without altering the taste or texture. Add more than that, though, and you can start to change the flavor of food (pomace flour can be bitter in large quantities).\u003c/p>\n\u003cfigure id=\"attachment_67993\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour3.jpg\" alt=\"Klemek holds a small dish of cabernet wine flour she uses in her brownies and pasta. Photo: Mariana Dale/NPR\" width=\"1120\" height=\"747\" class=\"size-full wp-image-67993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Klemek holds a small dish of cabernet wine flour she uses in her brownies and pasta. Photo: Mariana Dale/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Can consumers taste the difference? At Washington State University, food science undergraduate Gena McKahan tested out reactions to granola bars made with anywhere from 0 to 15 percent grape pomace flour. Participants in a blind taste test, McKahan says, preferred the bars with 5 percent or less grape flour. Even that small amount of pomace flour, McKahan says, can add a significant amount of polyphenols to a sweet treat.\u003c/p>\n\u003cp>Rachel Klemek, a baker in Orange County, Calif., admits she was skeptical when, four years ago, a friend suggested she experiment with a purple powder in the kitchen. \"If it's not butter, sugar, flour or eggs, I don't want it,\" says Klemek.\u003c/p>\n\u003cp>But eventually, Klemek decided to mix what she called \"wine flour\" into basic recipes for baked goods and pasta. These days, you'll fine Klemek selling several flavors of cabernet brownies and violet-colored pasta at \u003ca href=\"http://www.blackmarketbakery.com/\">Blackmarket Bakery\u003c/a>, the shop she runs in Costa Mesa, Calif.\u003c/p>\n\u003cp>The taste is slightly \"grape-y,\" she says. It retains the tannin quality of a cabernet sauvignon, the dryness associated with some red wines.I sampled several of her creations and can testify to their tastiness.\u003c/p>\n\u003cp>Right now, only a fraction of the pomace produced nationally is meeting such a sweet afterlife. WholeVine's Novak says the goal is to create a market for its pomace-based products that will eventually allow the company to scale up operations.\u003c/p>\n\u003cp>\"We are doing things,\" he says, \"that in essence, close the loop for sustainability for the fine wine industry.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_67995\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/winflourfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/winflourfull.jpg\" alt=\"At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols. Photo: Mariana Dale/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-67995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols. Photo: Mariana Dale/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Mariana Dale, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/210265493/wine-waste-finds-sweet-afterlife-in-baked-goods\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>When winemakers crush the juice from grapes, what's left is a goopy pile of seeds, stems and skins called pomace. Until several years ago, these remains were more than likely destined for the dump.\u003c/p>\n\u003cp>\"The pomace pile was one of the largest problems that the wine industry had with sustainability,\" says Paul Novak, general manager for \u003ca href=\"http://wholevine.com/home\">WholeVine Products\u003c/a>, a sister company to winemaker Kendall-Jackson in Northern California.\u003c/p>\n\u003cp>But now, scientists and entrepreneurs are finding new and often surprising uses for this former waste product. Some winemakers, for instance, are using pomace as compost or as the basis of grapeseed oil. Researchers are also exploring pomace's properties as a food preservative — studies have shown that compounds called polyphenols found in grapes and in pomace kill bacteria that can cause food to spoil. One Oregon State University professor, \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/yyz.htm\">Yanyun Zhao\u003c/a>, has even toyed with turning pomace into a biodegradable material to make flower pots.\u003c/p>\n\u003cfigure id=\"attachment_67992\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour2.jpg\" alt=\"After grapes are harvested and pressed, WholeVine Products takes the leftover seeds, stems and skins and turns them into a flour substitute. Some pomace also becomes grapeseed oil. Photo: Courtesy WholeVine Products\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After grapes are harvested and pressed, WholeVine Products takes the leftover seeds, stems and skins and turns them into a flour substitute. Some pomace also becomes grapeseed oil. Photo: Courtesy WholeVine Products\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're continuously looking for new options,\" says Zhao, who has spent several years studying pomace and its potential uses in and out of the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But right now, one of the most promising commercial uses of pomace is also one of the tastiest. It's being turned into a gluten-free flour substitute.\u003c/p>\n\u003cp>WholeVine has partnered with a local miller to produce the flour, which comes in 16 different varieties based on the different wine grapes — such as chardonnay, Riesling and merlot — used to make it.\u003c/p>\n\u003cp>The journey from vine to oven begins in September with the harvest. WholeVine collects pomace left from after grapes are pressed. The seeds and skins need to be separated, dried and milled. The process takes place within a two-month period. Workers must move quickly to get the pomace dried and stabilized before mold takes hold and the polyphenols in pomace — which have been linked to many health benefits — start to degrade.\u003c/p>\n\u003cp>\"There's a lot of nutrition and goodness that we are currently letting the mold get to and throw away,\" Novak says. \"We think that nutrition should be put into the system for humans.\"\u003c/p>\n\u003cp>WholeVine says its products are also high in iron, fiber, protein and other nutrients. That's all well and good, but in order for the flour to have commercial success, it has to taste good, too.\u003c/p>\n\u003cp>There's good news on that end, says Oregon State's Zhao. Her testing has found that grape pomace flour can replace as much as 20 percent of regular flour in baked goods like bread, brownies and muffins without altering the taste or texture. Add more than that, though, and you can start to change the flavor of food (pomace flour can be bitter in large quantities).\u003c/p>\n\u003cfigure id=\"attachment_67993\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/wineflour3.jpg\" alt=\"Klemek holds a small dish of cabernet wine flour she uses in her brownies and pasta. Photo: Mariana Dale/NPR\" width=\"1120\" height=\"747\" class=\"size-full wp-image-67993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Klemek holds a small dish of cabernet wine flour she uses in her brownies and pasta. Photo: Mariana Dale/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Can consumers taste the difference? At Washington State University, food science undergraduate Gena McKahan tested out reactions to granola bars made with anywhere from 0 to 15 percent grape pomace flour. Participants in a blind taste test, McKahan says, preferred the bars with 5 percent or less grape flour. Even that small amount of pomace flour, McKahan says, can add a significant amount of polyphenols to a sweet treat.\u003c/p>\n\u003cp>Rachel Klemek, a baker in Orange County, Calif., admits she was skeptical when, four years ago, a friend suggested she experiment with a purple powder in the kitchen. \"If it's not butter, sugar, flour or eggs, I don't want it,\" says Klemek.\u003c/p>\n\u003cp>But eventually, Klemek decided to mix what she called \"wine flour\" into basic recipes for baked goods and pasta. These days, you'll fine Klemek selling several flavors of cabernet brownies and violet-colored pasta at \u003ca href=\"http://www.blackmarketbakery.com/\">Blackmarket Bakery\u003c/a>, the shop she runs in Costa Mesa, Calif.\u003c/p>\n\u003cp>The taste is slightly \"grape-y,\" she says. It retains the tannin quality of a cabernet sauvignon, the dryness associated with some red wines.I sampled several of her creations and can testify to their tastiness.\u003c/p>\n\u003cp>Right now, only a fraction of the pomace produced nationally is meeting such a sweet afterlife. WholeVine's Novak says the goal is to create a market for its pomace-based products that will eventually allow the company to scale up operations.\u003c/p>\n\u003cp>\"We are doing things,\" he says, \"that in essence, close the loop for sustainability for the fine wine industry.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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