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"content": "\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n[aside postID=\"news_11719669,bayareabites_131706\"]\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Most beef cattle receive antibiotics in their feed to prevent liver abscesses while eating a high-energy diet. There's growing pressure on feedlots to stop this — and some have. But it's costly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>[aside postID=\"bayareabites_130124\" label=\"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere\"]\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sustainable (M)eats in Downtown Healdsburg",
"title": "Sustainable (M)eats in Downtown Healdsburg",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
"title": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#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%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Big mainstream consumer brands, which have owned our cupboards and closets, face a turning point: a time to evolve or wither. The Internet and the echoes of the recession have changed us as shoppers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#eyJpbnRlcnZhbCI6IndlZWsiLCJwZXJpb2RpY2l0eSI6MSwiY2FuZGxlV2lkdGgiOjYuMTY4NTgyMzc1NDc4OTI3LCJ2b2x1bWVVbmRlcmxheSI6dHJ1ZSwiYWRqIjp0cnVlLCJjcm9zc2hhaXIiOnRydWUsImNoYXJ0VHlwZSI6ImxpbmUiLCJleHRlbmRlZCI6ZmFsc2UsIm1hcmtldFNlc3Npb25zIjp7fSwiYWdncmVnYXRpb25UeXBlIjoib2hsYyIsImNoYXJ0U2NhbGUiOiJsaW5lYXIiLCJwYW5lbHMiOnsiY2hhcnQiOnsicGVyY2VudCI6MSwiZGlzcGxheSI6IkdJUyIsImNoYXJ0TmFtZSI6ImNoYXJ0IiwidG9wIjowfX0sInNldFNwYW4iOnsibXVsdGlwbGllciI6NSwiYmFzZSI6InllYXIiLCJwZXJpb2RpY2l0eSI6eyJwZXJpb2QiOjEsImludGVydmFsIjoid2VlayJ9fSwibGluZVdpZHRoIjoyLCJzdHJpcGVkQmFja2dyb3VkIjp0cnVlLCJldmVudHMiOnRydWUsImNvbG9yIjoiIzAwODFmMiIsInN5bWJvbHMiOlt7InN5bWJvbCI6IkdJUyIsInN5bWJvbE9iamVjdCI6eyJzeW1ib2wiOiJHSVMifSwicGVyaW9kaWNpdHkiOjEsImludGVydmFsIjoid2VlayIsInNldFNwYW4iOnsibXVsdGlwbGllciI6NSwiYmFzZSI6InllYXIiLCJwZXJpb2RpY2l0eSI6eyJwZXJpb2QiOjEsImludGVydmFsIjoid2VlayJ9fX1dLCJldmVudE1hcCI6eyJjb3Jwb3JhdGUiOnsiZGl2cyI6dHJ1ZSwic3BsaXRzIjp0cnVlfSwic2lnRGV2Ijp7fX0sImN1c3RvbVJhbmdlIjpudWxsLCJzdHVkaWVzIjp7InZvbCB1bmRyIjp7InR5cGUiOiJ2b2wgdW5kciIsImlucHV0cyI6eyJpZCI6InZvbCB1bmRyIiwiZGlzcGxheSI6InZvbCB1bmRyIn0sIm91dHB1dHMiOnsiVXAgVm9sdW1lIjoiIzAwYjA2MSIsIkRvd24gVm9sdW1lIjoiI0ZGMzMzQSJ9LCJwYW5lbCI6ImNoYXJ0IiwicGFyYW1ldGVycyI6eyJ3aWR0aEZhY3RvciI6MC40NSwiY2hhcnROYW1lIjoiY2hhcnQifX19fQ%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
"title": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
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"content": "\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The fast-food giant, one of the world's biggest beef buyers, announces plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Climate Change Could Make Beer Prices Double, Study Says",
"title": "Climate Change Could Make Beer Prices Double, Study Says",
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"content": "\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
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"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"description": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country | KQED",
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"headline": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"title": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Champagne Makers Bubble Over A Bumper Crop Caused By European Drought",
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"content": "\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/09/20180913_me_champagne_makers_bubble_over_a_bumper_crop_caused_by_european_drought.mp3\u003c/p>\n\u003cp>Bells toll at the abbey where Dom Perignon is buried in the French region of Champagne. The Benedictine monk is said to have discovered the method for turning wine into champagne here more than 300 years ago.\u003c/p>\n\u003cp>As far as the eye can see, neat rows of vines look as if they're stitched across the rolling hillsides.\u003c/p>\n\u003cp>This time of year, those vines are laden with clumps of dark purple grapes — pinot noir and pinot meunier — as well as light green chardonnay grapes. The three varieties are blended to make champagne. This year, the grapes are plentiful and plump, which is not always the case in France's northernmost wine making region.\u003c/p>\n\u003cp>\"Champagne's climate is harsh,\" says Vincent Chaperon, a cellar master at Dom Perignon Champagne. We have \"a lot of frost – winter frost — but spring frost as well. The average temperature is quite low, there's not so much sun. And 200 days of rain [a year]. But with the evolution of climate, things have been moving in the good way, so less rain, more sun, warmer temperatures, less frost. At this moment and for about the last 15 years, the impact has been positive.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Europe had one of its \u003ca href=\"https://www.npr.org/2018/08/24/641331544/drought-in-central-europe-reveals-cautionary-hunger-stones-in-czech-river\">hottest summers on record\u003c/a> this year and many crops were destroyed in the heat and drought. But the summer of 2018 has produced a bumper crop in Champagne.\u003c/p>\n\u003cp>At harvest time the vineyards are full of grape pickers. Every grape is picked by hand, as it's been done for centuries.\u003c/p>\n\u003cp>\"We still gather them by hand because the fruit must remain intact before they go to the press,\" says Vincent Malherbe, director of the vineyards at champagne maker Moet et Chandon. \"Because in Champagne we make white wine with grapes with dark skin. So we can't crush them and allow the skins to taint the clear juice.\"\u003c/p>\n\u003cp>Malherbe says the three-week harvest season, or \u003cem>vendanges\u003c/em>, typically begins in mid-September. But this year that's when it ended.\u003c/p>\n\u003cp>Claude Bucot has been harvesting grapes in Champagne for the last 27 years. He comes down from the north of France with a big group of friends and family. They laugh and joke as they pick along the rows of vines. It's hard work, he says, but also convivial and fun. Bucot shows how he pulls back the leaves and clips the dense clusters of grapes from the vine before dropping them into a basket.\u003c/p>\n\u003cp>\"The weather determines when the three-week harvest begins, and that's been anywhere from August to October,\" says Bucot.\u003c/p>\n\u003cp>But Bucot says it's been starting earlier and earlier. \"We come down a week or even two weeks before we did 20 years ago.\"\u003c/p>\n\u003cp>Chaperon, the cellar master at Dom Perignon, says since the 1990s, the vegetative cycle in Champagne is getting shorter. \"The budding and the peaking are advanced,\" he says. \"So the harvest is advancing as well.\" Chaperon says the harvest has begun in August only five times in the whole history of Champagne. And four of those times have been in this century. This year it began in some places on Aug. 20.\u003c/p>\n\u003cp>He says global warming has had some very negative effects on southern French wine making regions. \"The water deficit is getting so bad that in the future winemakers may have to irrigate,\" he says. Irrigating vineyards in France is currently not permitted.\u003c/p>\n\u003cp>On the plus side, winemakers in Champagne say the warmer temperatures are increasing the quantity and quality of their grapes. But they admit that the new climate may end up changing many old winemaking methods. They say it will be important to adapt.\u003c/p>\n\u003cp>\"What I'm hearing around me, even from people older than 80 years, is that this is the best harvest they've ever had,\" says Philippe Schaus, the CEO of Moet Hennessy.\u003c/p>\n\u003cp>Experts are predicting a \u003ca href=\"https://www.wineindustryadvisor.com/2018/09/07/champagne-exceptional-2018-harvest\">sharp rise in production\u003c/a> — perhaps up as much as 50 percent from last year. Schaus says some of the excess wine will be stored for use in leaner harvest years. But that still leaves a lot to be bottled.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Champagne region typically produces 300 million bottles a year. 2018 will yield at least 10 million more bottles than last year, and it is expected to be some of the best bubbly in history. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Champagne+Makers+Bubble+Over+A+Bumper+Crop+Caused+By+European+Drought&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "A record heat wave ruined crops across Europe this summer, but not all crops. Champagne growers are ecstatic over a bumper crop of grapes this year. Vintage 2018 is expected to be one of the best.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bells toll at the abbey where Dom Perignon is buried in the French region of Champagne. The Benedictine monk is said to have discovered the method for turning wine into champagne here more than 300 years ago.\u003c/p>\n\u003cp>As far as the eye can see, neat rows of vines look as if they're stitched across the rolling hillsides.\u003c/p>\n\u003cp>This time of year, those vines are laden with clumps of dark purple grapes — pinot noir and pinot meunier — as well as light green chardonnay grapes. The three varieties are blended to make champagne. This year, the grapes are plentiful and plump, which is not always the case in France's northernmost wine making region.\u003c/p>\n\u003cp>\"Champagne's climate is harsh,\" says Vincent Chaperon, a cellar master at Dom Perignon Champagne. We have \"a lot of frost – winter frost — but spring frost as well. The average temperature is quite low, there's not so much sun. And 200 days of rain [a year]. But with the evolution of climate, things have been moving in the good way, so less rain, more sun, warmer temperatures, less frost. At this moment and for about the last 15 years, the impact has been positive.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Europe had one of its \u003ca href=\"https://www.npr.org/2018/08/24/641331544/drought-in-central-europe-reveals-cautionary-hunger-stones-in-czech-river\">hottest summers on record\u003c/a> this year and many crops were destroyed in the heat and drought. But the summer of 2018 has produced a bumper crop in Champagne.\u003c/p>\n\u003cp>At harvest time the vineyards are full of grape pickers. Every grape is picked by hand, as it's been done for centuries.\u003c/p>\n\u003cp>\"We still gather them by hand because the fruit must remain intact before they go to the press,\" says Vincent Malherbe, director of the vineyards at champagne maker Moet et Chandon. \"Because in Champagne we make white wine with grapes with dark skin. So we can't crush them and allow the skins to taint the clear juice.\"\u003c/p>\n\u003cp>Malherbe says the three-week harvest season, or \u003cem>vendanges\u003c/em>, typically begins in mid-September. But this year that's when it ended.\u003c/p>\n\u003cp>Claude Bucot has been harvesting grapes in Champagne for the last 27 years. He comes down from the north of France with a big group of friends and family. They laugh and joke as they pick along the rows of vines. It's hard work, he says, but also convivial and fun. Bucot shows how he pulls back the leaves and clips the dense clusters of grapes from the vine before dropping them into a basket.\u003c/p>\n\u003cp>\"The weather determines when the three-week harvest begins, and that's been anywhere from August to October,\" says Bucot.\u003c/p>\n\u003cp>But Bucot says it's been starting earlier and earlier. \"We come down a week or even two weeks before we did 20 years ago.\"\u003c/p>\n\u003cp>Chaperon, the cellar master at Dom Perignon, says since the 1990s, the vegetative cycle in Champagne is getting shorter. \"The budding and the peaking are advanced,\" he says. \"So the harvest is advancing as well.\" Chaperon says the harvest has begun in August only five times in the whole history of Champagne. And four of those times have been in this century. This year it began in some places on Aug. 20.\u003c/p>\n\u003cp>He says global warming has had some very negative effects on southern French wine making regions. \"The water deficit is getting so bad that in the future winemakers may have to irrigate,\" he says. Irrigating vineyards in France is currently not permitted.\u003c/p>\n\u003cp>On the plus side, winemakers in Champagne say the warmer temperatures are increasing the quantity and quality of their grapes. But they admit that the new climate may end up changing many old winemaking methods. They say it will be important to adapt.\u003c/p>\n\u003cp>\"What I'm hearing around me, even from people older than 80 years, is that this is the best harvest they've ever had,\" says Philippe Schaus, the CEO of Moet Hennessy.\u003c/p>\n\u003cp>Experts are predicting a \u003ca href=\"https://www.wineindustryadvisor.com/2018/09/07/champagne-exceptional-2018-harvest\">sharp rise in production\u003c/a> — perhaps up as much as 50 percent from last year. Schaus says some of the excess wine will be stored for use in leaner harvest years. But that still leaves a lot to be bottled.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Champagne region typically produces 300 million bottles a year. 2018 will yield at least 10 million more bottles than last year, and it is expected to be some of the best bubbly in history. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Champagne+Makers+Bubble+Over+A+Bumper+Crop+Caused+By+European+Drought&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "After selling his legendary Star Route farms for $10 million to the University of San Francisco last year, Warren Weber is ready for his next gig.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She says she's ready to spend the rest of her career finding out. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beer%2C+Drinking+Water+And+Fish%3A+Tiny+Plastic+Is+Everywhere&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.",
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"description": "Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.",
"title": "Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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