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"disqusTitle": "How Foster Farms Is Solving The Case Of The Mystery Salmonella",
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"content": "\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Farmers Ask: Hey Buddy, Can You Spare Some Water?",
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"content": "\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140609_atc_california_farmers_ask_hey_buddy_can_you_spare_some_water.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83086\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/california-water-1-854c8e12adc44a6c34e64fc47f248cf7fa996066.jpg\" alt=\"Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-83086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Peterson's farm, near the city of Turlock, Calif., lies next to a concrete-lined canal full of water. He's one of the lucky ones. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/317011698/california-farmers-ask-hey-buddy-can-you-spare-some-water\">The Salt at NPR Food\u003c/a> (6/9/14)\u003c/p>\n\u003cp>Imagine if a gallon of milk cost three dollars in your town, but 100 miles away it cost $100, or even $200.\u003c/p>\n\u003cp>Something similar is happening right now in California with water that farmers use to irrigate their crops. Some farmers are paying 50 or even 100 times more for that water than others who live just an hour's drive away.\u003c/p>\n\u003cp>The situation is provoking debate about whether water in California should move more freely, so that it can be sold to the highest bidder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For all of you who aren't intimately familiar with the wacky and wonderful world of California water, here's some background.\u003c/p>\n\u003cp>California is America's \u003ca href=\"http://www.cdfa.ca.gov/statistics/\">biggest\u003c/a> agricultural state, but its vineyards, orchards and vegetable fields don't actually get enough rainfall to grow a crop. Some of those fields — notably the \"salad bowl\" of the Salinas Valley — get their water from wells.\u003c/p>\n\u003cp>The majority, though, depend on water from \u003ca href=\"http://www.aquafornia.com/index.php/where-does-californias-water-come-from/\">far away\u003c/a>, mainly from melting snow in the mountains. Dams capture it, pumps and canals distribute it and lawyers argue over who gets to use it.\u003c/p>\n\u003cp>Some end up with much more water than others.\u003c/p>\n\u003cp>Let's start with one of the fortunate ones: Allen Peterson, who grows almonds near the city of Turlock, Calif. A concrete-lined canal full of water runs right past his orchards. \"The water's coming from Lake Don Pedro, on the Tuolumne River,\" Peterson explains.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.tid.org/\">Turlock Irrigation District\u003c/a> started building dams on the Tuolumne more than a century ago. Now, every farm in this district gets a share of the lake's water. This year, it's less than usual, but still enough to grow a crop of almonds.\u003c/p>\n\u003cp>That secure source of water is as much a part of Peterson's farm as the land itself. It's also a family legacy. \"My grandfather, and even people before him, built this irrigation system,\" Peterson says. \"He scraped canals, built this thing up. They sacrificed a lot to have this irrigation system. And our land prices have reflected that ever since.\"\u003c/p>\n\u003cp>His land is valuable. The water itself, though, comes cheaply. Peterson is paying the district just under $30 this year for each acre-foot of water. (That's enough water to cover an acre of land to a depth of one foot.)\u003c/p>\n\u003cp>Meanwhile, there are farmers not far away, on the other side of California's Central Valley, who've been paying much, much more.\u003c/p>\n\u003cp>\"We've had water that's sold for upwards of $2,000 an acre-foot,\" says Sarah Woolf, a farmer and water consultant in Five Points, southwest of Fresno. \"It was horrible.\"\u003c/p>\n\u003cp>Woolf and I are standing in an almond orchard that's alive thanks to that expensive water.\u003c/p>\n\u003cp>It's part of the \u003ca href=\"http://www.westlandswater.org/\">Westlands Water District\u003c/a>, which came late to the California water party. It tapped into the state-wide system of aqueducts just 50 years ago. So under California's water laws, when there's not enough water for everyone farmers here are the first to be cut off.\u003c/p>\n\u003cp>They were cut off this year. The owner of this orchard turned to Woolf to help him buy enough water to keep these trees alive. Woolf located a few farmers outside the Westlands area with rights to water that they were willing to sell.\u003c/p>\n\u003cp>The actual transfer of water was just a matter of aquatic bookkeeping. The sellers gave up their rights to draw some water from California's aqueducts, and this farmer was able to use that amount of water instead.\u003c/p>\n\u003cp>But this kind of exchange doesn't happen very often. In some places, it's banned. The Turlock Irrigation District, for instance, doesn't allow farmers to sell any of their $30 water outside the district.\u003c/p>\n\u003cp>This is why farmers are paying such wildly different prices. The water's not allowed to move.\u003c/p>\n\u003cp>Economist \u003ca href=\"http://agecon.ucdavis.edu/people/faculty/richard-howitt/\">Richard Howitt\u003c/a>, at the University of California, Davis, believes that this is really unfortunate. Irrigation water should flow more freely to the places where it's needed most, he says. A free market in water would leave everyone better off. \"It should be good for both producers and consumers to have more efficient use of our basic natural resource,\" he says.\u003c/p>\n\u003cp>There are some physical barriers to moving the water around. Very few aqueducts and rivers run between water-rich areas like Turlock, on the eastern side of the Central Valley, and thirsty areas to the west.\u003c/p>\n\u003cp>But Howitt says that problem could be solved. \"With small engineering changes, we could move the water from east to west, from the $20 region to the $2,000 region,\" he says.\u003c/p>\n\u003cp>The emotional and political barriers are more difficult to overcome. Many farmers just don't want to sell something that's so central to the life of their community. \"If we sold our water off, the jobs would go away here, too. There would be less commerce going on in our county,\" says Peterson, the farmer in Turlock.\u003c/p>\n\u003cp>Howett, the UC Davis economist, says farmers also don't want to raise any questions about their legal rights to water. \"They are worried that if they sold the water, they would be admitting that they didn't 'need' it.\"\u003c/p>\n\u003cp>In that case, others might try to claim it. Environmentalists, for instance, would like more water to flow into California's rivers and wetlands.\u003c/p>\n\u003cp>Woolf, the farmer and water consultant in Five Points, says that's why farmers who do sell water sometimes won't admit it.\u003c/p>\n\u003cp>\"There's definitely a [feeling of] 'hush-hush, I don't want to talk about it, they'll take my water away,' \" she says. \"And I don't blame them for that.\"\u003c/p>\n\u003cp>If California's water-rich farmers didn't have to worry that someone might take their water, they might be more willing to sell it, she says. And everybody would benefit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cookbook Map Reveals What's Hot In American Regional Cuisine",
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"content": "\u003cfigure id=\"attachment_81050\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\" alt=\"Region by region, Amazon food editors found the favorite cookbooks from across America. Map: Amazon\" width=\"839\" height=\"629\" class=\"size-full wp-image-81050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Region by region, Amazon food editors found the favorite cookbooks from across America. Map: \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Amazon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/29/307770050/a-cookbook-map-reveals-whats-hot-in-american-regional-cuisine\">The Salt at NPR Food\u003c/a> (4/29/14)\u003c/p>\n\u003cp>From upstate New York's heirloom veggie craze to the Pacific Northwest's baking boom, regional fare is taking off.\u003c/p>\n\u003cp>But with zillions of cookbooks coming out every year, how do you figure out which culinary jewels will be worth your precious time and shelf space?\u003c/p>\n\u003cp>Amazon, that giant aggregator of all things, breaks down about 500 regional cookbooks into manageable bites by curating what it considers the best of its vast collection. With the click of a mouse, you can explore them through the interactive \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Great American Eats map\u003c/a>.\u003c/p>\n\u003cp>Hone in on the frying pans to browse by region and then further refine your search by author and whether you want new, coming soon, used, collectible, hardcover or paperbacks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mari Malcolm, Amazon Books food editor, says she learned a few things putting the map together. For example, while California is a healthful hub of juicing how-to's and guides to going gluten-free, it's also a place where cookbook authors obsess over fatty meat.\u003c/p>\n\u003cp>\"There's lots of charcuterie coming out of California,\" Malcolm says, like \u003cem>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/em> and the new \u003cem>Charcutería: The Soul of Spain\u003c/em>, and \u003cem>Sausage Making: The Definitive Guide With Recipes\u003c/em>, which is due out May 13.\u003c/p>\n\u003cp>And while we're on the subject of meat, it's pretty much tops in Texas. The Lone Star state's best cookbooks are \"a lot of what you would expect, with barbecue and paleo [diet books],\" she says. But \u003ca href=\"http://www.amazon.com/Recipes-My-Home-Kitchen-MasterChef/dp/1623360943/ref=lp_7449751011_1_11?s=books&ie=UTF8&qid=1398781285&sr=1-11\">Christine Ha\u003c/a>'s \u003cem>Recipes from My Home Kitchen: Asian and American Comfort Food \u003c/em>is a fan favorite. Ha won Season 3 of \"MasterChef\" on Fox and lives in Houston.\u003c/p>\n\u003cp>The most prolific region for new cookbooks in recent years is the South, with 152 books — think \u003cem>Bobby Deen's Everyday Eats\u003c/em> and \u003cem>The New Southern Table. \u003c/em>It's followed closely by the mid-Atlantic, which boasts 105 of the 500 cookbooks on the list, including the coffee-table worthy Beekman Boys' latest, \u003cem>The Beekman 1802 Heirlook Vegetable Cookbook,\u003c/em> and new contributions from celebs Ina Garten, Mark Bittman and Lidia Bastianich.\u003c/p>\n\u003cp>Up north in New England, it's history and science-y tomes from America's Test Kitchen.\u003c/p>\n\u003cp>To develop the map, Malcolm started with books she personally liked, then James Beard and International Association of Culinary Professionals award winners, then historically significant ones like Fannie Farmer and the quintessential African American \u003ca href=\"http://www.amazon.com/Southern-Cooking-Pickles-Preserves-Classic/dp/1440035504/ref=sr_1_1?s=books&ie=UTF8&qid=1398781766&sr=1-1&keywords=What+Mrs.+Fisher+Knows+About+Cooking\">contribution\u003c/a> from the 19th century: \u003cem>What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc\u003c/em>. Then she threw in highly-rated reader favorites. \"Editorial selection criteria didn't have anything to do with sales,\" she says.\u003c/p>\n\u003cp>Beyond the map, Amazon says, more American cookbooks these days are incorporating food with once obscure ingredients and a global edge, be it Asian, Middle Eastern or Latin. \"There's a lot of international cooking ... across the country,\" Malcom says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81050\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\" alt=\"Region by region, Amazon food editors found the favorite cookbooks from across America. Map: Amazon\" width=\"839\" height=\"629\" class=\"size-full wp-image-81050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Region by region, Amazon food editors found the favorite cookbooks from across America. Map: \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Amazon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/29/307770050/a-cookbook-map-reveals-whats-hot-in-american-regional-cuisine\">The Salt at NPR Food\u003c/a> (4/29/14)\u003c/p>\n\u003cp>From upstate New York's heirloom veggie craze to the Pacific Northwest's baking boom, regional fare is taking off.\u003c/p>\n\u003cp>But with zillions of cookbooks coming out every year, how do you figure out which culinary jewels will be worth your precious time and shelf space?\u003c/p>\n\u003cp>Amazon, that giant aggregator of all things, breaks down about 500 regional cookbooks into manageable bites by curating what it considers the best of its vast collection. With the click of a mouse, you can explore them through the interactive \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Great American Eats map\u003c/a>.\u003c/p>\n\u003cp>Hone in on the frying pans to browse by region and then further refine your search by author and whether you want new, coming soon, used, collectible, hardcover or paperbacks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mari Malcolm, Amazon Books food editor, says she learned a few things putting the map together. For example, while California is a healthful hub of juicing how-to's and guides to going gluten-free, it's also a place where cookbook authors obsess over fatty meat.\u003c/p>\n\u003cp>\"There's lots of charcuterie coming out of California,\" Malcolm says, like \u003cem>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/em> and the new \u003cem>Charcutería: The Soul of Spain\u003c/em>, and \u003cem>Sausage Making: The Definitive Guide With Recipes\u003c/em>, which is due out May 13.\u003c/p>\n\u003cp>And while we're on the subject of meat, it's pretty much tops in Texas. The Lone Star state's best cookbooks are \"a lot of what you would expect, with barbecue and paleo [diet books],\" she says. But \u003ca href=\"http://www.amazon.com/Recipes-My-Home-Kitchen-MasterChef/dp/1623360943/ref=lp_7449751011_1_11?s=books&ie=UTF8&qid=1398781285&sr=1-11\">Christine Ha\u003c/a>'s \u003cem>Recipes from My Home Kitchen: Asian and American Comfort Food \u003c/em>is a fan favorite. Ha won Season 3 of \"MasterChef\" on Fox and lives in Houston.\u003c/p>\n\u003cp>The most prolific region for new cookbooks in recent years is the South, with 152 books — think \u003cem>Bobby Deen's Everyday Eats\u003c/em> and \u003cem>The New Southern Table. \u003c/em>It's followed closely by the mid-Atlantic, which boasts 105 of the 500 cookbooks on the list, including the coffee-table worthy Beekman Boys' latest, \u003cem>The Beekman 1802 Heirlook Vegetable Cookbook,\u003c/em> and new contributions from celebs Ina Garten, Mark Bittman and Lidia Bastianich.\u003c/p>\n\u003cp>Up north in New England, it's history and science-y tomes from America's Test Kitchen.\u003c/p>\n\u003cp>To develop the map, Malcolm started with books she personally liked, then James Beard and International Association of Culinary Professionals award winners, then historically significant ones like Fannie Farmer and the quintessential African American \u003ca href=\"http://www.amazon.com/Southern-Cooking-Pickles-Preserves-Classic/dp/1440035504/ref=sr_1_1?s=books&ie=UTF8&qid=1398781766&sr=1-1&keywords=What+Mrs.+Fisher+Knows+About+Cooking\">contribution\u003c/a> from the 19th century: \u003cem>What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc\u003c/em>. Then she threw in highly-rated reader favorites. \"Editorial selection criteria didn't have anything to do with sales,\" she says.\u003c/p>\n\u003cp>Beyond the map, Amazon says, more American cookbooks these days are incorporating food with once obscure ingredients and a global edge, be it Asian, Middle Eastern or Latin. \"There's a lot of international cooking ... across the country,\" Malcom says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Farmers Finagle A Fig For All Seasons",
"title": "California Farmers Finagle A Fig For All Seasons",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Two growers are competing to harvest fresh figs earlier and earlier in hopes of transforming the industry for year-round production. But some fig lovers say they can hold out for summer fruit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80869\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fig_01_wide-21f74ff08a9b9276a6defb7226bf0546a6a28ca7.jpg\" alt=\"Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over 90 percent of American figs are grown in California. Two growers there are trying to coax the fruit into ripeness nine months of the year — and maybe more. Photo: anujd89/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306248108/california-farmers-finagle-a-fig-for-all-seasons\">The Salt at NPR Food\u003c/a> (4/24/14)\u003c/p>\n\u003cp>True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October. And then we're back to almost eight months of oranges, apples and, if we must, Fig Newtons.\u003c/p>\n\u003cp>But these figless days may be coming to an end.\u003c/p>\n\u003cp>Farmers in California, where more than 90 percent of American figs are grown, are locked in a tight race to do what has never been done before: produce ripe, fresh figs during the cooler months, when the trees typically shut down and shed their leaves.\u003c/p>\n\u003cp>\"It's been a dream of mine to make figs more like strawberries, to grow them as close as possible to year-round,\" says fig famer Kevin Herman, owner of \u003ca href=\"http://www.speccrop.com/\">The Specialty Crop Company\u003c/a>. It doesn't hurt that he can charge triple for the first figs of the year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Herman's company is based in Madera in the San Joaquin Valley — the heart of the state's fig industry. But Herman also now grows figs in the perennially balmy Imperial Valley, near the Mexican border. There, he is finding that figs can be coaxed into ripeness nine months of the year — and maybe more. The unique climate — warm through the winter — helps, but Herman is pushing the trees to their physiological limits by experimenting with pruning, fertilizing and irrigation schedules.\u003c/p>\n\u003cp>And it's working. Since planting his trees seven years ago, Herman has inched closer to the goal of the year-round fig, extending his season by a few more days each year. In 2013, Herman harvested figs almost into February — his latest harvest ever — and resumed on May 7. This year, thanks to extra dry and extra warm weather, he began harvesting his first \"summer\" figs on April 23.\u003c/p>\n\u003cp>A record? Not quite. It turns out a competing grower in the same valley beat him to the April harvest, picking his first figs the day before.\u003c/p>\n\u003cp>Fruit packer George Kragie, owner of \u003ca href=\"http://www.westernfreshmarketing.com/\">Western Fresh Marketing\u003c/a> of Madera, is selling those April 22 figs, and says they're the earliest of his career in fruit packing. Kragie declined to identify the farmer growing the fruit (to protect his business), but he tells The Salt the figs went to a small Southern California fruit stand, where they are selling for about $7 for a half-pound package.\u003c/p>\n\u003cp>Some growers use an industry trick to help them get their figs to market before anyone else: They dab a little olive oil on the underside of their half-ripe fruit to make the figs swell up and turn black. They don't grow any sweeter, but they appear ripe, which is enough to sell them to wholesalers. Herman says he was about to start swabbing oil on his Imperial Valley figs when, early this week, \"they started ripening on their own almost\u003cstrong> \u003c/strong>overnight.\"\u003c/p>\n\u003cp>While Kragie and Herman are competitors, they do share a long-term vision: getting fresh figs on the shelves all year.\u003c/p>\n\u003cp>\"I'd like to keep people thinking about figs at all times, not just in the summer,\" Kragie says.\u003c/p>\n\u003cp>Herman believes year-round production can be achieved in California — though he says he has considered planting orchards in Mexico, where February-through-April production may be a likelier bet.\u003c/p>\n\u003cp>Kragie, however, says he and his farmer have experimented with a variety of growing methods, including hydroponic, soil-less systems in greenhouses. But nothing has worked, he says, in bridging the figless wintertime gap. He doubts that California fig trees will ever produce fruit in February or March.\u003c/p>\n\u003cp>That's why Kragie recently resorted to importing figs from Chile, where the harvesting season runs opposite to California's, peaking in February and March.\u003c/p>\n\u003cp>Until 2011, fresh figs were tough to import into the U.S. for commercial sale because of growers' concerns about introducing mites that would damage California's orchards. Kragie says he managed to bring in Chilean fruit by getting a permit and proving the fruit has been fumigated heavily with \u003ca href=\"http://www.epa.gov/ozone/mbr/qa.html\">methyl bromide\u003c/a>, which kills the pest.\u003c/p>\n\u003cfigure id=\"attachment_80868\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/black-mission-fig-and-prosciutto-pizza_sq-820415d02c760723132e0ebb731ba8ca3f5299da-290x290.jpg\" alt=\"Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\" width=\"290\" height=\"290\" class=\"size-medium wp-image-80868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mouth watering yet? As of now, you can only get a pizza like this in the summer and fall. Farmers in California are trying to change that by growing figs at least from April through February. Photo: Courtesy of California Fresh Fig Growers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Herman believes the imported Chilean figs could mess up the game plan just a bit. He has tried these figs, he says, and he wasn't impressed with their stiff, dry texture and flat taste. His concern is that such fruit will tarnish the reputation of all figs — even those grown in California.\u003c/p>\n\u003cp>Fig farmer Richard DeBenedetto, based near Fresno, has the same fear.\u003c/p>\n\u003cp>\"The Chilean figs have been pretty lousy,\" he tells The Salt. \"They've been inferior, and that tends to impact everyone in the industry. It sucks down the prices of all the figs, even our high-quality ones.\"\u003c/p>\n\u003cp>But even as year-round fresh figs get closer to reality, not all fig lovers are thrilled. Sondra Bernstein, owner of \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig restaurant\u003c/a> in Sonoma, Calif., says figs are her favorite fruit of the summer — and eating them in the winter and spring wouldn't be the same.\u003c/p>\n\u003cp>\"If figs become available all the time, you'd lose the romantic part of waiting for the season and watching your tree as the fruits get bigger and start ripening throughout the summer,\" Bernstein says.\u003c/p>\n\u003cp>Already, many fruits that were once seasonal specialties — like grapes, cherries, peaches and oranges — have become available year-round, thanks to global transport, development of early- and late-ripening varieties and better greenhouses. Long-term refrigerated storage, too, can now keep fruits like apples in good condition for almost a year.\u003c/p>\n\u003cp>\"We've become so spoiled by having these fruits all the time,\" says \u003ca href=\"http://ucanr.edu/?facultyid=671\">Louise Ferguson\u003c/a>, a tree fruit specialist with the University of California. Figs, she observes, were until recently among the very last seasonally available fruits, along with persimmons and pomegranates. \"Now, it seems figs might become just another crop we expect to have year-round.\"\u003c/p>\n\u003cp>If you decide you need to try one of the early figs, it'll cost you. Herman's Imperial Valley figs retail at more than $10 a pound, and Kragie's early figs are going for as much as $15 a pound at the fruit stand. (Compare that to most summertime figs, which sell for $3 or $4 a pound.)\u003c/p>\n\u003cp>\"It's ludicrous,\" Kragie admits.\u003c/p>\n\u003cp>Worth the price? Not to Bernstein.\u003c/p>\n\u003cp>\"I might want a fig more than anything in May, but even if they're from California ... I'm not going to pay for them,\" she says. \"I can wait.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fields And Farm Jobs Dry Up With California's Worsening Drought",
"title": "Fields And Farm Jobs Dry Up With California's Worsening Drought",
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"content": "\u003cfigure id=\"attachment_80739\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/collins_new_wide-0c5982d7ff390bfc8f96382e28008ec13345b24e.jpg\" alt=\"Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\" width=\"1671\" height=\"941\" class=\"size-full wp-image-80739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent rains kept Suzanne and Mike Collins' orange grove alive, but the rainy season is ending. If they don't get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140422_me_fields_and_farm_jobs_dry_up_with_californias_worsening_drought.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>On a recent afternoon on the main drag of Orange Grove, Calif., about a dozen farm workers gather on the sidewalk in front of a mini-mart\u003cem>\u003c/em>.\u003c/p>\n\u003cp>One man sits on a milk crate sipping a beer. A few others scratch some lotto tickets. Salvador Perez paces back and forth with his hands stuffed in the pockets of his jeans.\u003c/p>\n\u003cp>If there is no water, there's no work, he says in Spanish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/188396171/kirk-siegler\">Kirk Siegler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>On a recent afternoon on the main drag of Orange Grove, Calif., about a dozen farm workers gather on the sidewalk in front of a mini-mart\u003cem>\u003c/em>.\u003c/p>\n\u003cp>One man sits on a milk crate sipping a beer. A few others scratch some lotto tickets. Salvador Perez paces back and forth with his hands stuffed in the pockets of his jeans.\u003c/p>\n\u003cp>If there is no water, there's no work, he says in Spanish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perez was laid off when the citrus farmer he worked for ran out of water. He has five kids to support, and though the family is on unemployment, it's about to run out. So he's been hanging out here hoping to hear of some work.\u003c/p>\n\u003cp>Perez says he and his family have been living here since 1983 and have never seen a drought this bad. A man next to him says he may head back to Mexico soon. He has heard the farms there have more water right now.\u003c/p>\n\u003cp>You hear a lot of these stories up and down California's Central Valley. Everything that everyone has been warning about over the past few months is starting to happen. Workers are getting laid off as prized fruit and nut trees are going unwatered, and fields are going fallow.\u003c/p>\n\u003cp>As droughts have worsened in recent years, federal authorities have released less and less water from a web of reservoirs and canals in northern California that feeds farms and cities in the arid south. For the first time in six decades, most farmers on the east side of this valley have been told they will get no federal irrigation water.\u003c/p>\n\u003cp>It's a crisis that's been building for years, says Victor Lopez, who is Orange Cove's vice mayor. He adds that he's extremely worried. The 71-year-old was the mayor for 30 years, and before that, a farm worker from the time he was a little boy.\u003c/p>\n\u003cp>\"We are a very low-income community [that's] made up of farm workers,\" Lopez says. \"It relies solely on ag and the packing houses. And the water is what we need, and if we don't, I'm worried.\"\u003c/p>\n\u003cp>The farmers here can't tap groundwater to get by; it's too contaminated with nitrates. For Lopez, years like this are proof that California needs to build more dams and storage reservoirs. A new one is proposed nearby, but even if it's approved, it won't do anything for today's problems.\u003c/p>\n\u003cp>\"You know, one of the most serious things is, I believe, that a lot of the people will relocate, they'll move out of town,\" he says. \"I hear people telling me, 'We're going to get the heck out of here,' OK? And that's devastation to our community here.\"\u003c/p>\n\u003cp>It's not just the farm workers who may be forced to pack up and leave. An hour drive south of Orange Cove is Suzanne Collins' small orchard of Valencia and blood oranges.\u003c/p>\n\u003cfigure id=\"attachment_80740\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/neighbor-grove_wide-d44c4254b0ab416c48c7572841659d0848e2bad9.jpg\" alt=\"The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drought prompted Suzanne Collins' neighbor to get out of the farming business. Without water soon, Collins fears she will suffer the same fate. Photo: Kirk Siegler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we don't get any water, by July or August our trees are going to start dying,\" she says.\u003c/p>\n\u003cp>Collins is just one of almost 4,000 citrus farmers in California — a $2-billion-a-year industry. Her story isn't unique. The recent rains are the only thing keeping her grove alive right now, but the rainy season is ending.\u003c/p>\n\u003cp>\"Our other hope is that the bureaucrats will get off their derrieres and open those pumps and let us have some water,\" Collin says. \"We don't need a ton of water.\"\u003c/p>\n\u003cp>Even just a little would keep at least half of these trees going through the summer. The situation, she says, will look a lot different to the bureaucrats come harvest time.\u003c/p>\n\u003cp>\"Next year, when everybody's paying big dollars for produce and fruit, they'll understand then, but it'll be too late,\" she says.\u003c/p>\n\u003cp>Just a few yards over is her neighbor's land, where what used to be an orchard is stripped bare, the trees mulched. Her neighbor gave up.\u003c/p>\n\u003cp>Collins worries she's next. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Truckin': Salmon Take A Long, Strange Trip To The Pacific Ocean",
"title": "Truckin': Salmon Take A Long, Strange Trip To The Pacific Ocean",
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"content": "\u003cfigure id=\"attachment_79520\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480516545_wide-c65ba1a68a23fe8d0247a9a50d3d348182760f69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480516545_wide-c65ba1a68a23fe8d0247a9a50d3d348182760f69.jpg\" alt=\"Pacific Or Bust: Fingerling Chinook salmon are dumped into a holding pen Tuesday as they are transferred from a truck into the Sacramento River in Rio Vista, Calif. From here, they'll be towed downstream for a bit, then make their own way out to the Pacific Ocean. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Or Bust: Fingerling Chinook salmon are dumped into a holding pen Tuesday as they are transferred from a truck into the Sacramento River in Rio Vista, Calif. From here, they'll be towed downstream for a bit, then make their own way out to the Pacific Ocean. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294416303/what-a-long-strange-trip-salmon-are-trucking-to-the-pacific-ocean\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140326_me_what_a_long_strange_trip_salmon_are_trucking_to_the_pacific_ocean.mp3\"] \u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294416303/what-a-long-strange-trip-salmon-are-trucking-to-the-pacific-ocean\">The Salt at NPR Food\u003c/a> (3/26/14)\u003c/p>\n\u003cp>In California, severe drought has imperiled millions of juvenile salmon who now face waterways too dry to let them make their usual migration to the Pacific Ocean. So state and federal officials are giving millions of salmon a lift — in tanker trucks.\u003c/p>\n\u003cp>Over the next two-and-a-half months, some 30 million Chinook salmon will be trucked from five hatcheries in the state's Central Valley to waters where they can make their way to the ocean.\u003c/p>\n\u003cp>The trucking experiment formally kicked off Tuesday, when some 400,000 smolt — juvenile salmon about 3 to 4 inches long — hitched a ride on climate-controlled tankers from the Coleman National hatchery near Red Bluff to the Sacramento River, in the delta town of Rio Vista. A roughly 100-foot-long pipe then funneled the fish from the truck into a series of floating holding pens in the water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The salmon usually make the 270-mile trip on their own. But they wouldn't have been able to survive the swim in this drought, says \u003ca href=\"http://fishhabitat.org/content/bob-clarke\">Bob Clarke\u003c/a>, fisheries program supervisor for the U.S. Fish and Wildlife Service.\u003c/p>\n\u003cp>\"If we don't get any rain, later in the year the river may become too low, too slow and too clear,\" Clarke says, \"so that the fish would face too warm temperatures and too much predation, and would ... all perish.\"\u003c/p>\n\u003cp>These are certainly extreme measures, says Stafford Lehr, the chief of fisheries for the \u003ca href=\"http://www.dfg.ca.gov/fish/\">California Department of Fish and Wildlife\u003c/a>, but drought has left officials with little choice.\u003c/p>\n\u003cp>\"We are not necessarily in favor of trucking 100 percent of our fish,\" he says. \"So we would prefer to find other means to release these [salmon], to improve their homing ability to get back to their natal streams.\"\u003c/p>\n\u003cp>Officials worry that this hitchhike for the fish will disrupt their ability to \"imprint.\" That refers to the process by which the fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171384063/animal-magnetism-how-salmon-find-their-way-back-home\">learn the location\u003c/a> of their home waters so they can return there from the ocean in three or four years in order to spawn.\u003c/p>\n\u003cp>But Lehr says that's a risk worth taking. And the trucking operation could be a boon to researchers.\u003c/p>\n\u003cp>\"Twenty-five percent of these fish have a small tag in their nose that identifies the hatchery and the river they belong to and the release strategy,\" he explains. \"So we'll be able to track those fish in four years, or three years. As they come back, we take those tags and we read them.\"\u003c/p>\n\u003cfigure id=\"attachment_79521\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480522075-b402d2d28e11a87424ad39d1678a1ee472053f95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480522075-b402d2d28e11a87424ad39d1678a1ee472053f95-290x217.jpg\" alt=\"A California Department of Fish and Wildlife worker prepares to release fingerling Chinook salmon into the Sacramento River on Tuesday in Rio Vista, Calif. Photo: Justin Sullivan/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A California Department of Fish and Wildlife worker prepares to release fingerling Chinook salmon into the Sacramento River on Tuesday in Rio Vista, Calif. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There's more than a little history here. In 1991 the state trucked salmon to the delta. But the trucks simply dumped the fish near the river banks, where they were easy pickings for predators.\u003c/p>\n\u003cp>In 2008, poor river conditions and a low supply of food in the ocean caused few salmon to return home for spawning. The result: The commercial salmon fishing industry was virtually shut down for a couple of years.\u003c/p>\n\u003cp>That's why state and federal officials are taking painstaking steps to make sure every juvenile salmon is flushed properly out of the tanker trucks. The holding pens are operated by staff from a group called the \u003ca href=\"http://www.fisheryfoundation.org/staff/fishery_foundation_staff.html\">Fishery Foundation of California\u003c/a>. Kari Burr, a senior biologist with the group, says the pens allow the fish to get accustomed to the water temperature.\u003c/p>\n\u003cp>One tell-tale sign that smolts are ready to make the transition to salt water? The fish assume a shiny silver color, she says. \"They're looking good and healthy,\" she says of the current batch of fish.\u003c/p>\n\u003cp>After the pens are full, a boat slowly tugs them at about the speed of the tide to the middle of the Sacramento River, where the fish will be released.\u003c/p>\n\u003cp>The salmon are the root stock of an industry estimated at about $1.5 billion in these parts. On the dock, the executive director of the \u003ca href=\"http://goldengatesalmonassociation.com/\">Golden Gate Salmon Association\u003c/a>, John McManus, is beaming.\u003c/p>\n\u003cp>\"For us in the sport and commercial salmon fishery industry, it means that we should see much better returns of adults in 2016, when these fish are fully grown,\" he says. \"We'll have something to harvest.\"\u003c/p>\n\u003cp>And that means lovers of salmon will find fish on the market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79520\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480516545_wide-c65ba1a68a23fe8d0247a9a50d3d348182760f69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480516545_wide-c65ba1a68a23fe8d0247a9a50d3d348182760f69.jpg\" alt=\"Pacific Or Bust: Fingerling Chinook salmon are dumped into a holding pen Tuesday as they are transferred from a truck into the Sacramento River in Rio Vista, Calif. From here, they'll be towed downstream for a bit, then make their own way out to the Pacific Ocean. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pacific Or Bust: Fingerling Chinook salmon are dumped into a holding pen Tuesday as they are transferred from a truck into the Sacramento River in Rio Vista, Calif. From here, they'll be towed downstream for a bit, then make their own way out to the Pacific Ocean. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294416303/what-a-long-strange-trip-salmon-are-trucking-to-the-pacific-ocean\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/26/294416303/what-a-long-strange-trip-salmon-are-trucking-to-the-pacific-ocean\">The Salt at NPR Food\u003c/a> (3/26/14)\u003c/p>\n\u003cp>In California, severe drought has imperiled millions of juvenile salmon who now face waterways too dry to let them make their usual migration to the Pacific Ocean. So state and federal officials are giving millions of salmon a lift — in tanker trucks.\u003c/p>\n\u003cp>Over the next two-and-a-half months, some 30 million Chinook salmon will be trucked from five hatcheries in the state's Central Valley to waters where they can make their way to the ocean.\u003c/p>\n\u003cp>The trucking experiment formally kicked off Tuesday, when some 400,000 smolt — juvenile salmon about 3 to 4 inches long — hitched a ride on climate-controlled tankers from the Coleman National hatchery near Red Bluff to the Sacramento River, in the delta town of Rio Vista. A roughly 100-foot-long pipe then funneled the fish from the truck into a series of floating holding pens in the water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The salmon usually make the 270-mile trip on their own. But they wouldn't have been able to survive the swim in this drought, says \u003ca href=\"http://fishhabitat.org/content/bob-clarke\">Bob Clarke\u003c/a>, fisheries program supervisor for the U.S. Fish and Wildlife Service.\u003c/p>\n\u003cp>\"If we don't get any rain, later in the year the river may become too low, too slow and too clear,\" Clarke says, \"so that the fish would face too warm temperatures and too much predation, and would ... all perish.\"\u003c/p>\n\u003cp>These are certainly extreme measures, says Stafford Lehr, the chief of fisheries for the \u003ca href=\"http://www.dfg.ca.gov/fish/\">California Department of Fish and Wildlife\u003c/a>, but drought has left officials with little choice.\u003c/p>\n\u003cp>\"We are not necessarily in favor of trucking 100 percent of our fish,\" he says. \"So we would prefer to find other means to release these [salmon], to improve their homing ability to get back to their natal streams.\"\u003c/p>\n\u003cp>Officials worry that this hitchhike for the fish will disrupt their ability to \"imprint.\" That refers to the process by which the fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171384063/animal-magnetism-how-salmon-find-their-way-back-home\">learn the location\u003c/a> of their home waters so they can return there from the ocean in three or four years in order to spawn.\u003c/p>\n\u003cp>But Lehr says that's a risk worth taking. And the trucking operation could be a boon to researchers.\u003c/p>\n\u003cp>\"Twenty-five percent of these fish have a small tag in their nose that identifies the hatchery and the river they belong to and the release strategy,\" he explains. \"So we'll be able to track those fish in four years, or three years. As they come back, we take those tags and we read them.\"\u003c/p>\n\u003cfigure id=\"attachment_79521\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480522075-b402d2d28e11a87424ad39d1678a1ee472053f95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/480522075-b402d2d28e11a87424ad39d1678a1ee472053f95-290x217.jpg\" alt=\"A California Department of Fish and Wildlife worker prepares to release fingerling Chinook salmon into the Sacramento River on Tuesday in Rio Vista, Calif. Photo: Justin Sullivan/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A California Department of Fish and Wildlife worker prepares to release fingerling Chinook salmon into the Sacramento River on Tuesday in Rio Vista, Calif. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There's more than a little history here. In 1991 the state trucked salmon to the delta. But the trucks simply dumped the fish near the river banks, where they were easy pickings for predators.\u003c/p>\n\u003cp>In 2008, poor river conditions and a low supply of food in the ocean caused few salmon to return home for spawning. The result: The commercial salmon fishing industry was virtually shut down for a couple of years.\u003c/p>\n\u003cp>That's why state and federal officials are taking painstaking steps to make sure every juvenile salmon is flushed properly out of the tanker trucks. The holding pens are operated by staff from a group called the \u003ca href=\"http://www.fisheryfoundation.org/staff/fishery_foundation_staff.html\">Fishery Foundation of California\u003c/a>. Kari Burr, a senior biologist with the group, says the pens allow the fish to get accustomed to the water temperature.\u003c/p>\n\u003cp>One tell-tale sign that smolts are ready to make the transition to salt water? The fish assume a shiny silver color, she says. \"They're looking good and healthy,\" she says of the current batch of fish.\u003c/p>\n\u003cp>After the pens are full, a boat slowly tugs them at about the speed of the tide to the middle of the Sacramento River, where the fish will be released.\u003c/p>\n\u003cp>The salmon are the root stock of an industry estimated at about $1.5 billion in these parts. On the dock, the executive director of the \u003ca href=\"http://goldengatesalmonassociation.com/\">Golden Gate Salmon Association\u003c/a>, John McManus, is beaming.\u003c/p>\n\u003cp>\"For us in the sport and commercial salmon fishery industry, it means that we should see much better returns of adults in 2016, when these fish are fully grown,\" he says. \"We'll have something to harvest.\"\u003c/p>\n\u003cp>And that means lovers of salmon will find fish on the market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
"title": "Poultry Farmers to Fight Back on California Cage-Free Egg Law",
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"content": "\u003cfigure id=\"attachment_78927\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\" alt=\"Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\" target=\"_blank\">KCUR for The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140307_me_poultry_farmers_to_fight_back_on_california_cage-free_egg_law.mp3\"] \u003c/p>\n\u003cp>By most measures David Kesten's hens are living the good life.\u003c/p>\n\u003cp>\"They can act like chickens, they can run around,\" says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. \"They can go out and catch bugs, they can dig in the ground.\"\u003c/p>\n\u003cp>But most U.S. hens live crammed into very close quarters, according to \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/joe_maxwell.html\">Joe Maxwell\u003c/a>, with the Humane Society of the U.S. And he says that's just wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78927\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cagefree_01_wide-8596ea43f086c063b0ab9dbc51c7511f26c9378b.jpg\" alt=\"Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chickens lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Frank Morris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\" target=\"_blank\">KCUR for The Salt at NPR Food\u003c/a> (3/7/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There are some things we should not do to animals,\" says Maxwell.\u003c/p>\n\u003cp>California voters felt the same way and six years ago they passed \u003ca href=\"http://www.smartvoter.org/2008/11/04/ca/state/prop/2/\">Proposition 2\u003c/a>, requiring California producers to provide cages that are almost twice as large as most chickens have now. The legislature followed that with a law requiring that all eggs sold in California be raised under those conditions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ago.ne.gov/about/jon_bruning\">Nebraska Attorney General Jon Bruning\u003c/a> and five other attorneys general have joined a lawsuit against California.\u003c/p>\n\u003cp>\"We can't have our farmers and ranchers at the whim of California's voters, and that's why we filed the lawsuit,\" says Bruning.\u003c/p>\n\u003cp>Their chief complaint is that their egg producers must either spend millions to comply with California restrictions, or face being shut out of that enormous market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mopork.com/MPA_BoardOfDirectors.asp\">Don Nikodim\u003c/a> with the Missouri Pork Association calls it \"a clear violation of the U.S. Commerce Clause.\"\u003c/p>\n\u003cp>Now, why would pig farmers care about henhouse restrictions?\u003c/p>\n\u003cp>Because when a huge state like California slaps restrictions on food it imports, farmers all over the country become alarmed. And Nikodim says, this won't likely stop with eggs.\u003c/p>\n\u003cp>\"Logically, the next step is, we should extend our authority on how you produce pork to other states, as well,\" he says. \"Then is it dairy, is it beef, is it corn — go down the list.\"\u003c/p>\n\u003cp>Nikodim is worried that restrictions on cramped pig stalls, called \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">gestation crates\u003c/a>, may come next. \u003ca href=\"http://www.mofb.org/AboutUs/BoardofDirectors/BlakeHurst.aspx\">Blake Hurst\u003c/a>, with the Missouri Farm Bureau, says if this kind of thing goes unchecked, farmers could soon face a mishmash of state laws.\u003c/p>\n\u003cp>\"It's important because of the precedent set,\" says Hurst. \"It's not important because of how chickens are housed.\"\u003c/p>\n\u003cp>The egg lawsuit isn't the first effort to try and blunt state-specific livestock restrictions. Last year, Rep. Steve King, R-IA tried to amend the Farm Bill to nullify restrictions like California's Proposition 2.\u003c/p>\n\u003cp>\"We just simply cannot let California dictate to the rest of the country, how we house hens, or hogs, or cattle,\" says King.\u003c/p>\n\u003cp>But a coalition animal welfare organizations and environmentalists killed the King amendment, according to Maxwell.\u003c/p>\n\u003cp>\"They couldn't win legislatively, so they're going to try a judiciary track to preempt state's rights to regulate health and safety and animal welfare: King amendment round two,\" says Maxwell.\u003c/p>\n\u003cp>Meanwhile, in California, egg producers are gearing up to comply with the new law when it kicks in January 1. Jill Benson, whose great-grandfather started \u003ca href=\"http://www.jswest.com/index.php/component/content/article/62\">JS West\u003c/a>, an egg producer with hundreds of thousands of birds, says many of them now enjoy nearly double the space they had before.\u003c/p>\n\u003cp>\"And you see perches, nest boxes, scratch areas, emery boards, and a number of accoutrements where the bird is able to display more of her natural behaviors,\" says Benson.\u003c/p>\n\u003cp>As you'd expect, comparatively spacious chicken accommodations are more expensive to build, but over years the cost turns out to be about a penny an egg.\u003c/p>\n\u003cp>Well, that's what the egg industry was saying last year in \u003ca href=\"http://www.eggbill.com/videos.html\">a video\u003c/a> that was part of a campaign by the United Egg Producers to mandate cages compliant with California law nationwide.\u003c/p>\n\u003cp>Jo Manhart, with the Missouri Egg Council, says egg producers had agreed to uniform national standard with their old adversaries, the Humane Society. The resulting Egg Bill drew lots of support, but ran into a wall of opposition from the meat industry.\u003c/p>\n\u003cp>\"They did not want this deal to go through because they felt it would affect them later on, and I think it would,\" Manhart says. \"So, that's dead.\"\u003c/p>\n\u003cp>So, the death of Egg Bill, and the King amendment, set up the current lawsuit in a U.S. District Court. And the ruling will almost certainly be appealed.\u003c/p>\n\u003cp>After all, there's a lot at stake, in a battle pitting state against state, and big ag against powerful animal welfare groups. The money involved could be in the billions. And that ain't chicken feed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it does support labeling. But it wants a federal standard to be voluntary, and it wants to keep states from passing any more mandatory labeling measures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77783\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/82306934_wide-fd407a49fa029507ea0da4823a8da7ce880abd66-1024x575.jpg\" alt=\"A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman shops at a grocery store in New York City. Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272514744/food-industry-groups-say-theyll-label-gmos-on-their-terms\">The Salt at NPR Food\u003c/a> (2/6/14)\u003c/p>\n\u003cp>Remember those ballot initiatives in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/07/164595923/california-rejects-genetically-modified-food-labels-supporters-vow-to-fight-on\">California\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\">Washington\u003c/a> that aimed to get food companies to label products containing genetically modified ingredients?\u003c/p>\n\u003cp>They failed, in 2012 and 2013, respectively, thanks in part to the tens of millions of dollars lavished by the Grocery Manufacturers Association and other food industry groups on campaigns to convince consumers that labeling would make their food more expensive.\u003c/p>\n\u003cp>Even though the food industry won those battles, it's not exactly eager to rehash them elsewhere. So now the GMA — along with a \u003ca href=\"http://coalitionforsafeaffordablefood.org/news/2014/02/05/broad-based-coalition-launched-advocate-congressional-action-federal-gmo-labeling\">new coalition\u003c/a> of 28 groups representing farmers, seed companies and other food producers who rely heavily on GMO ingredients — is changing its tune a bit.\u003c/p>\n\u003cp>In an open acknowledgement that many consumers are annoyed that GMO ingredients aren't labeled, a coalition announced Thursday that it supports labeling — sort of.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The [Food and Drug Association] up to now has said that GMOs are safe, but we also recognize that some consumers want more information and companies might want to include GMO information, so we are asking the FDA to outline labeling standards companies can use voluntarily,\" \u003ca href=\"http://www.gmaonline.org/about/board-councils-committees/gma-leadership/\">Pamela Bailey\u003c/a>, president and CEO of the Grocery Manufacturers Association, told reporters in a teleconference Thursday.\u003c/p>\n\u003cp>The move represents the industry's attempt to try to preempt any future state ballot initiatives, which could turn as messy and costly as what played out in California and Washington. And the coalition admitted as much.\u003c/p>\n\u003cp>\"The results of the enormous misinformation put out there, particularly in California and Washington, really compelled us and 28 other groups to step forward and say, 'Enough is enough. We need some help,' \" \u003ca href=\"http://www.ncfc.org/about-ncfc/ncfc-staff\">Chuck Connor\u003c/a>, president of the National Council of Farm Cooperatives, another group in the coalition, said during the teleconference.\u003c/p>\n\u003cp>\"Help\" as defined by the groups is not only a voluntary federal labeling standard, but also a bill that would bar all states from trying to mandate labels at all. In other words, the industry groups would like to crush any possibility of mandatory labels, and instead create a more relaxed system in which companies that want to label can, and companies that don't will never have to. (You can check out the \u003ca href=\"http://images.politico.com/global/2014/01/07/scaned_pdf1.html\" target=\"_blank\">discussion draft\u003c/a> of GMA's proposed bill, which was \u003ca href=\"http://www.politico.com/story/2014/01/gmo-labeling-bill-101853.html\">leaked\u003c/a> to POLITICO in January.)\u003c/p>\n\u003cp>The voluntary federal standard that the industry groups are proposing has been in the works for several months. And they say they've been building support in Congress for it, though they wouldn't divulge any details on when such a bill might be introduced.\u003c/p>\n\u003cp>The coalition is also proposing that before new GMO products go on the market, companies be required to submit safety data to be reviewed and approved by the FDA. Currently, that practice is optional, and thus, critics say, relatively useless from a consumer perspective.\u003c/p>\n\u003cp>As for the significance of the industry's proposal of a voluntary federal standard for labeling, \u003ca href=\"http://www.ewg.org/node/326\">Jason Rano\u003c/a>, director of government affairs at the Environmental Working Group, says it won't do much to combat consumer confusion around GMOs, which is the core issue at stake.\u003c/p>\n\u003cp>\"What we really need is for FDA to require labeling of genetically engineered food and ingredients, so that consumers can understand the universe and make informed choices. We need to provide consumers with the information we know they crave,\" Rano tells The Salt. \"This does not do that. It maintains the current status quo of a voluntary system that hasn't worked.\"\u003c/p>\n\u003cp>As for the proposal to make the pre-market review of safety data on GMO products mandatory, Rano is similarly unimpressed. Even if companies have to submit such data, he notes, this extra layer of regulation is less important than a label that clearly tells consumers what's in the product. \"So it doesn't make a big difference,\" he says.\u003c/p>\n\u003cp>Rano says he hopes that in the absence of a federal labeling requirement, state initiatives and bills pushing mandatory labeling will continue to move forward.\u003c/p>\n\u003cp>The industry meanwhile, maintains its long-standing position that it would be crippled by costs if states do continue to pass labeling laws one by one. (So far, Maine and Connecticut have passed bills. But neither bill will take effect unless other states pass similar measures, too.)\u003c/p>\n\u003cp>According to Ray Gaesser, president of the American Soybean Association, his members would see a 15 to 30 percent increase in costs to grow, keep track, store and deliver product that had to be labeled and meet different standards in different states.\u003c/p>\n\u003cp>Gaesser said a mandatory federal standard would be far easier for producers to adhere to than a patchwork set of regulations concocted by individual states.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Is So Dry, Some Diners Won't Get Water Unless They Ask",
"title": "California Is So Dry, Some Diners Won't Get Water Unless They Ask",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sushi Chefs Aren't Feeling California's New Glove Law",
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"content": "\u003cfigure id=\"attachment_77282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi-1024x574.jpg\" alt=\"Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\" width=\"1024\" height=\"574\" class=\"size-large wp-image-77282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266761284/sushi-chefs-arent-feeling-californias-new-glove-law\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>On Sunday, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/26/new-law-puts-gloves-on-california-bartenders/\">told\u003c/a> you about bartenders who are up in arms about a new California law that makes it illegal for culinary workers to touch uncooked food with their bare hands. Turns out, sushi chefs are ticked off, too.\u003c/p>\n\u003cp>For sushi chefs, crafting sashimi or a great roll is a lot like creating art. It requires skill and feel. Bare hands are essential.\u003c/p>\n\u003cp>The new law is not sitting well with chefs like Toshi Sugiura. He's the owner of sushi \u003ca href=\"http://www.zagat.com/r/bar-hayama-los-angeles\">Bar Hayama\u003c/a> in Los Angeles, where diners devour everything from yellow fin to kozara, a kind of Japanese tapas.\u003c/p>\n\u003cp>Sugiura was making spicy tuna rolls with gloves on when we caught up with him recently. He has made thousands of these rolls before, molding each grain of rice with great attention and precision.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Looks OK to me,\" he says, eyeing one in his hands. \"But still it really feels — something different. I've been doing 30 years making sushi, and it's never been using gloves!\"\u003c/p>\n\u003cp>Sugiura says that his sense of touch is lost in loose fitting, disposable gloves. The roll he's just made probably won't fall apart, but it won't live up to the sushi tradition's exacting standards either. But Sugiura says he'll reluctantly wear the gloves because he wants to follow the law.\u003c/p>\n\u003cp>For all the attention the law is getting, California is not breaking new ground. \u003ca href=\"http://www.calrest.org/about-cra/contact-us/\">Angelica Pappas\u003c/a>, a spokesperson for the California Restaurant Association, says many other states already ban bare-hand contact with food to improve food safety and hygiene. In fact, the change in California wasn't a surprise to big chain restaurants.\u003c/p>\n\u003cp>\"They were well prepared for this,\" Pappas said. \"I think it was very much expected. It seems like it was more the California-based companies and independents that weren't expecting this, necessarily.\"\u003c/p>\n\u003cp>Still, gloves aren't a substitute for hand-washing. \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/cbruhn\">Christine Bruhn\u003c/a> is director of the Center for Consumer Research at the University of California, Davis. She says that cooks who wear gloves forget to wash their hands more often than cooks who don't wear them.\u003c/p>\n\u003cp>\"So if you put gloves on dirty hands, you're handling food with dirty hands,\" Bruhn says. \"Gloves are not the barrier you would think they are.\"\u003c/p>\n\u003cp>Restaurants can apply for an exemption to the rule. It's something fine dining establishments might do, but chain restaurants might not. It's not yet clear which ones will qualify, or how violations will be prosecuted.\u003c/p>\n\u003cp>California health officials have agreed to a soft rollout of the law for the next six months. Restaurants not complying with the rule will receive only warnings until July.\u003c/p>\n\u003cp>On our recent visit to Bar Hayama, Sugiura's spicy tuna rolls looked perfect, and the tuna was exactly as rich and savory as it should be. But the rice fell apart a little too quickly in our mouth. It was a tiny flaw in a great dish, but for Suguira and other sushi chefs in California, that's still a big deal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The new law aimed at improving food safety requires chefs and others who handle raw food in restaurants to wear gloves. Sushi chefs say it takes the feel out of hands-on sushi.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi-1024x574.jpg\" alt=\"Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\" width=\"1024\" height=\"574\" class=\"size-large wp-image-77282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266761284/sushi-chefs-arent-feeling-californias-new-glove-law\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>On Sunday, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/26/new-law-puts-gloves-on-california-bartenders/\">told\u003c/a> you about bartenders who are up in arms about a new California law that makes it illegal for culinary workers to touch uncooked food with their bare hands. Turns out, sushi chefs are ticked off, too.\u003c/p>\n\u003cp>For sushi chefs, crafting sashimi or a great roll is a lot like creating art. It requires skill and feel. Bare hands are essential.\u003c/p>\n\u003cp>The new law is not sitting well with chefs like Toshi Sugiura. He's the owner of sushi \u003ca href=\"http://www.zagat.com/r/bar-hayama-los-angeles\">Bar Hayama\u003c/a> in Los Angeles, where diners devour everything from yellow fin to kozara, a kind of Japanese tapas.\u003c/p>\n\u003cp>Sugiura was making spicy tuna rolls with gloves on when we caught up with him recently. He has made thousands of these rolls before, molding each grain of rice with great attention and precision.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Looks OK to me,\" he says, eyeing one in his hands. \"But still it really feels — something different. I've been doing 30 years making sushi, and it's never been using gloves!\"\u003c/p>\n\u003cp>Sugiura says that his sense of touch is lost in loose fitting, disposable gloves. The roll he's just made probably won't fall apart, but it won't live up to the sushi tradition's exacting standards either. But Sugiura says he'll reluctantly wear the gloves because he wants to follow the law.\u003c/p>\n\u003cp>For all the attention the law is getting, California is not breaking new ground. \u003ca href=\"http://www.calrest.org/about-cra/contact-us/\">Angelica Pappas\u003c/a>, a spokesperson for the California Restaurant Association, says many other states already ban bare-hand contact with food to improve food safety and hygiene. In fact, the change in California wasn't a surprise to big chain restaurants.\u003c/p>\n\u003cp>\"They were well prepared for this,\" Pappas said. \"I think it was very much expected. It seems like it was more the California-based companies and independents that weren't expecting this, necessarily.\"\u003c/p>\n\u003cp>Still, gloves aren't a substitute for hand-washing. \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/cbruhn\">Christine Bruhn\u003c/a> is director of the Center for Consumer Research at the University of California, Davis. She says that cooks who wear gloves forget to wash their hands more often than cooks who don't wear them.\u003c/p>\n\u003cp>\"So if you put gloves on dirty hands, you're handling food with dirty hands,\" Bruhn says. \"Gloves are not the barrier you would think they are.\"\u003c/p>\n\u003cp>Restaurants can apply for an exemption to the rule. It's something fine dining establishments might do, but chain restaurants might not. It's not yet clear which ones will qualify, or how violations will be prosecuted.\u003c/p>\n\u003cp>California health officials have agreed to a soft rollout of the law for the next six months. Restaurants not complying with the rule will receive only warnings until July.\u003c/p>\n\u003cp>On our recent visit to Bar Hayama, Sugiura's spicy tuna rolls looked perfect, and the tuna was exactly as rich and savory as it should be. But the rice fell apart a little too quickly in our mouth. It was a tiny flaw in a great dish, but for Suguira and other sushi chefs in California, that's still a big deal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
"title": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
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"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Prop. 37: The Food Fight over GMO Labeling",
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"content": "\u003cfigure id=\"attachment_49341\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\" alt=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" title=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-49341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209271000\">Original Broadcast:\u003c/a> Thu, Sep 27, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120927bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://michelmorelab.ucdavis.edu/member_page.php?id=79\">Belinda Martineau\u003c/a>, principal editor and scientist at UC Davis who helped commercialize the world's first genetically engineered (GE) wholefood and a supporter of Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://faculty.bioscience.ucla.edu/institution/personnel?personnel_id=45618\">Bob Goldberg\u003c/a>, professor in the Department of Molecular, Cell and Developmental Biology at UCLA and author of one of the ballot arguments opposed to Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://www.sjvqualitycotton.com/pages/custom.php?id=20022\">Greg Palla\u003c/a>, executive vice president and general manager of the San Joaquin Valley Quality Cotton Growers Association and member of a family farming operation in its 100th year of business in California\u003c/li>\n\u003cli>\u003ca href=\"http://www.carighttoknow.org/join_million_more\">Stacy Malkan, spokesperson for Yes on 37\u003c/a>, Right to Know, co-founder of the Campaign for Safe Cosmetics and author of \"Not Just a Pretty Face: The Ugly Side of the Beauty Industry\"\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info:\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/05/is-prop-37-a-ban-on-genetically-modified-foods-fact-checking-the-arguments/\">Is Prop. 37 a ‘Ban’ on Genetically Modified Foods? Fact-Checking the Arguments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/10/californias-prop-37-are-gmo-labels-a-scarlet-letter/\">California's Prop. 37: Are GMO Labels a Scarlet Letter?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/07/food-corporations-spending-big-to-defeat-proposition-37/\">Food Corporations Spending Big to Defeat Proposition 37\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.",
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