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"content": "\u003cp class=\"e-91036-text encore-text-body-medium\" data-encore-id=\"text\" data-slate-node=\"element\" data-slate-fragment=\"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\">\u003cspan data-slate-node=\"text\">\u003cspan class=\"sc-brPLxw gubhrO\" data-slate-leaf=\"true\">It’s wine harvest season in California. And between tariffs, decreased demand, and a cooler summer, the industry has had a tough year. KQED’s Elize Manoukian visits one vineyard in Healdsburg to see how the season is going.\u003c/span>\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC4782318090\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:00:34] \u003c/em>I’m Ericka Cruz-Gavarra and welcome to The Bay, local news to keep you rooted. Wine country is having a rough year and no one knows how bad it’s been more than the people picking the grapes.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:00:53] \u003c/em>It’s a lot of like, everything’s just riding on what Mother Nature is going to do that year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:00] \u003c/em>Fewer people are buying wine these days. And between that, tariffs, and a cooler summer, some growers have started to rip up their vines. Today, reporter and producer Elise Manukian visits a Bay Area grape grower under the harvest moon to see firsthand what the industry is up against.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:01:35] \u003c/em>I think we’ve all heard about some of the challenges that the wine industry is experiencing right now. So I was curious to see how that would impact people who are actually growing the grapes that go into the wine.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:48] \u003c/em>Elise Manoukian is a reporter and producer for KQED.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:53] \u003c/em>Wine is a big part of my family and I’ve heard so much about the harvest. I’ve even participated in harvest in like a small scale in my own life. And so I was kind of curious about what it’s like. So I wanted to go check it out. Tell me about where you went, set the scene for me. I drove up to Healdsburg and got to the Dry Creek Valley around 12.30 a.m. It was under a harvest moon. It just felt like the right time to be there. It was a little spooky.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:02:28] \u003c/em>Gibbous Moon\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:30] \u003c/em>Is it waxing or waning?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:02:32] \u003c/em>Must be waning, right, because we have the big harvest.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:35] \u003c/em>But as soon as we pulled up, I could just immediately smell this earthiness of the grape skins. It’s kind of like a grassy, really ripe, sweet smell.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:02:46] \u003c/em>Why did you get there, so early?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:49] \u003c/em>It sounds early, but it’s actually late for them, because they start harvesting at 5 p.m. And they go all night long. They finish up at like 8 a.m and 9 a.n. Night harvesting is something that happens across agriculture, especially in parts of California, like the Central Valley, where it’s really, really hot during the day. But it’s become kind of like a special thing that happens in California’s wine country, because there’s these theories that if you harvest at night, the fruit is cooler. It lasts longer, it’s less likely to start fermenting early. Hey, how’s it going? Good, how are you guys? Good. My cousin’s name is Max Manukian. He’s currently a vineyard manager for E.J. Gallo, which is the biggest wine producer in the world. And he took me sort of along with him as he goes and supervises the harvest. What time is it now?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:03:46] \u003c/em>One in the morning.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:03:47] \u003c/em>How are you feeling?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:03:49] \u003c/em>Exhausted.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:03:52] \u003c/em>As a vineyard manager, he works to basically make sure that the grapes flourish and make the best possible wine.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:03] \u003c/em>These are half ton bins, so, you know, 100, 102 bins. All on this little scale.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:04:13] \u003c/em>At this time of year, his job is very much driving in between the different sites on this huge ranch, checking in on how different parts of the operation are going, the handpick, the machine harvest, weighing all the grapes and then transporting it to the winery.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:29] \u003c/em>Right now, mostly what I’m doing is making sure we’re not gonna go over what we’re contracted or allowed to bring in tonight. So if we send more than we’re allowed to, then we’re just not gonna get paid for it.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:04:44] \u003c/em>And by who? By Galo? Or by who-\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:47] \u003c/em>Yeah, by whoever’s buying the grapes from us.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:04:54] \u003c/em>So Elise, you were just telling me about how your family has a lot of connections to wine. You went there to meet your cousin. Tell me a little bit more about your cousin, how long has he been working in the wine industry and what does he do exactly?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:05:08] \u003c/em>He’s worked in agriculture as long as I can remember. He and his sisters grew up in Healdsburg, which has a, she’s got a strong farming culture. Coming out of college, he applied for an internship at EJ Gallo and got the job. And he’s been there ever since.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:05:26] \u003c/em>The wine industry is a cool sector of agriculture, because wine is a little bit more of a luxury, and there’s a little more art to it than, say, just growing corn or something. No shade, but.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:05:42] \u003c/em>He does things like soil management. He prunes the leaves to give the grapes a certain amount of sunlight. That all influences the taste and the character of the wine. And then, of course, it all leads up to this part of the year, which is the harvest, where they collect the grapes for their customers.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:05:59] \u003c/em>And their customers are basically other wineries around the area or around California and beyond, I imagine?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:06:06] \u003c/em>Exactly, yeah, as well as Gala, which operates a ton of wineries itself.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:06:14] \u003c/em>How did Max describe to you what this year of harvest has been like compared to other harvest seasons.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:06:21] \u003c/em>He said that this season was really hard. You can kind of tell early on in the year based on the weather. Certain years it’s just too hot and they have to contend with fires. This year it was really cold.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:06:33] \u003c/em>It was a tough mildew year, which once the vines are infected with that, it kind of can compromise just the health of them in general.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:06:41] \u003c/em>When there’s not enough sun, when there’s not enough heat, the grapes don’t ripen. The rains that came in earlier this summer, they completely drenched the vineyard. They drenched grapes and the vines, and they have to wait for that to dry off, and that can create rot.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:06:56] \u003c/em>And then we’ve had those early rains, so stuff is just wet, and then it never really dried out. And we’ve it a couple times, so any time stuff would start drying out, it would just get wet again.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:07:05] \u003c/em>And the rains also made harvesting a lot more of a challenge too, because you can’t pick while it’s raining. So yeah, he said it was a particularly hard season for him.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:07:18] \u003c/em>It’s a lot of like, everything’s just riding on what Mother Nature’s gonna do that year.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:07:24] \u003c/em>This past week, we had that storm that resulted from the typhoon coming in from Japan. So harvest got put on pause. They have to wait for the rains to stop, for the grapes to dry out, and then they can start again. But a lot of the fruit, unfortunately, won’t make it to the end of that period.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:07:46] \u003c/em>Coming up, what other factors are contributing to the wine industry’s struggles this year. Stay with us.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:08:36] \u003c/em>It’s not just the vineyard that Max works at that has been struggling this harvest season, right? Can you tell me about, I mean, what grape growers and wineries across California have been really struggling with in this past year?\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:08:51] \u003c/em>Definitely. So in the vineyard side, grape suppliers have been really struggling to find buyers. I’ve heard stories of people who are just ripping out their vines because there’s no one to buy their grapes. There’s several different headwinds facing the industry right now. I spoke with Julie Berge, who’s the communications lead for the Wine Institute, which is based Sacramento, and she works with wineries and places that sell wine. And she was talking about some of the downturn that they’re experiencing.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:09:26] \u003c/em>Obviously one that you hear a lot about in the news or this changing consumer preferences around alcohol and what consumers reach for.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:09:35] \u003c/em>I think we’ve all heard about restaurants that say that customers aren’t ordering glasses of wine with dinner, as well as like beverage supply places that are saying people are tending towards canned beverages or their not drinking at all.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:09:48] \u003c/em>Older Gen Z, younger Millennials, they’re actually reaching for, you know, spritzers or, you know ready to drink canned cocktails. I believe it’s less about them not choosing wine, but it’s the occasions in which they want to drink it.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:10:11] \u003c/em>Tariffs as well, right?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:10:13] \u003c/em>Yeah, so one thing that Julie said to me was that tariffs on Canada have resulted in Canadian suppliers pulling all U.S. wine from their shelves.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:10:23] \u003c/em>We’ve been off of shelves in Canada since early March, and that’s a really big deal because Canada historically has been our number one export market, about 35 percent, which equates to about 1.1 billion in value in Canada.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:10:45] \u003c/em>Is there anything that the industry is doing to try and turn any of these trends around? I mean, how do you even turn this around?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:10:53] \u003c/em>Well, I think things come in cycles. So sometimes you just have to wait and see. But one thing that Julie did say to me was that people in the wine industry, a lot of wineries in particular, are kind of paying attention to what are the broader consumer trends. So one thing, that’s really popular right now is sparkling white wine. And I personally wonder if that’s because of the Aperol spritz craze. People are looking for Prosecco to mix with their other drinks. But yeah, but also consumers really value experiences. They want to go into the winery, they wanna meet the winemakers, they wanna see that their grapes come from sustainable sources.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:11:34] \u003c/em>I think consumers these days, they want to, you know, they love that sense of discovery. And I like to say wine doesn’t necessarily need a makeover, we just need a reintroduction.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:11:46] \u003c/em>Julie did mention that a lot of wineries are sort of leaning into more experiential forms of wine tourism, and that that can be really beneficial for wineries that are looking to get people in the door.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:11:57] \u003c/em>I guess maybe Max will have to have a tour of his own at 12 a.m. But how is he feeling right now about this year for the wine industry and what the future, I guess, is looking like?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:12:12] \u003c/em>I think he’s exhausted. It’s a really tiring time. Even in a good year, you’re up all night for weeks. I do think he is feeling some of the stress and the pressure that the wine industry is going through right now, because obviously that factors into his day-to-day work. But he’s a real optimistic guy, and he really loves what he does. It’s your favorite part of the harvest.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:12:41] \u003c/em>I like that for the ranch and then also kind of for the county, everyone is doing the same thing and going through the same difficulties, so it’s like kind of a common struggle for most people. We’re all in it together. It sucks doing it, but yeah, it’s kind of cool feeling.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:13:06] \u003c/em>Elize, thank you so much for sharing your reporting with us. I appreciate it.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:13:09] \u003c/em>Thanks for having me on, Ericka. Appreciate you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Some members of the KQED podcast team are represented by the Screen Actors Guild American Federation of Television and Radio Artists San Francisco Northern California Local.\u003c/i>\u003c/p>\n\n",
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"description": "It’s wine harvest season in California. And between tariffs, decreased demand, and a cooler summer, the industry has had a tough year. KQED’s Elize Manoukian visits one vineyard in Healdsburg to see how the season is going. This is a computer-generated transcript. While our team has reviewed it, there may be errors. Ericka Cruz Guevarra: I’m Ericka Cruz-Gavarra and welcome to The Bay, local news to keep you rooted. Wine country is having a rough year and no one knows how bad it’s been more than the people picking the grapes. Max Manoukian: It’s a lot of like,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp class=\"e-91036-text encore-text-body-medium\" data-encore-id=\"text\" data-slate-node=\"element\" data-slate-fragment=\"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\">\u003cspan data-slate-node=\"text\">\u003cspan class=\"sc-brPLxw gubhrO\" data-slate-leaf=\"true\">It’s wine harvest season in California. And between tariffs, decreased demand, and a cooler summer, the industry has had a tough year. KQED’s Elize Manoukian visits one vineyard in Healdsburg to see how the season is going.\u003c/span>\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC4782318090\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:00:34] \u003c/em>I’m Ericka Cruz-Gavarra and welcome to The Bay, local news to keep you rooted. Wine country is having a rough year and no one knows how bad it’s been more than the people picking the grapes.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:00:53] \u003c/em>It’s a lot of like, everything’s just riding on what Mother Nature is going to do that year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:00] \u003c/em>Fewer people are buying wine these days. And between that, tariffs, and a cooler summer, some growers have started to rip up their vines. Today, reporter and producer Elise Manukian visits a Bay Area grape grower under the harvest moon to see firsthand what the industry is up against.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:01:35] \u003c/em>I think we’ve all heard about some of the challenges that the wine industry is experiencing right now. So I was curious to see how that would impact people who are actually growing the grapes that go into the wine.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:48] \u003c/em>Elise Manoukian is a reporter and producer for KQED.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:01:53] \u003c/em>Wine is a big part of my family and I’ve heard so much about the harvest. I’ve even participated in harvest in like a small scale in my own life. And so I was kind of curious about what it’s like. So I wanted to go check it out. Tell me about where you went, set the scene for me. I drove up to Healdsburg and got to the Dry Creek Valley around 12.30 a.m. It was under a harvest moon. It just felt like the right time to be there. It was a little spooky.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:02:28] \u003c/em>Gibbous Moon\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:30] \u003c/em>Is it waxing or waning?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:02:32] \u003c/em>Must be waning, right, because we have the big harvest.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:35] \u003c/em>But as soon as we pulled up, I could just immediately smell this earthiness of the grape skins. It’s kind of like a grassy, really ripe, sweet smell.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:02:46] \u003c/em>Why did you get there, so early?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:02:49] \u003c/em>It sounds early, but it’s actually late for them, because they start harvesting at 5 p.m. And they go all night long. They finish up at like 8 a.m and 9 a.n. Night harvesting is something that happens across agriculture, especially in parts of California, like the Central Valley, where it’s really, really hot during the day. But it’s become kind of like a special thing that happens in California’s wine country, because there’s these theories that if you harvest at night, the fruit is cooler. It lasts longer, it’s less likely to start fermenting early. Hey, how’s it going? Good, how are you guys? Good. My cousin’s name is Max Manukian. He’s currently a vineyard manager for E.J. Gallo, which is the biggest wine producer in the world. And he took me sort of along with him as he goes and supervises the harvest. What time is it now?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:03:46] \u003c/em>One in the morning.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:03:47] \u003c/em>How are you feeling?\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:03:49] \u003c/em>Exhausted.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:03:52] \u003c/em>As a vineyard manager, he works to basically make sure that the grapes flourish and make the best possible wine.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:03] \u003c/em>These are half ton bins, so, you know, 100, 102 bins. All on this little scale.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:04:13] \u003c/em>At this time of year, his job is very much driving in between the different sites on this huge ranch, checking in on how different parts of the operation are going, the handpick, the machine harvest, weighing all the grapes and then transporting it to the winery.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:29] \u003c/em>Right now, mostly what I’m doing is making sure we’re not gonna go over what we’re contracted or allowed to bring in tonight. So if we send more than we’re allowed to, then we’re just not gonna get paid for it.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:04:44] \u003c/em>And by who? By Galo? Or by who-\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:04:47] \u003c/em>Yeah, by whoever’s buying the grapes from us.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:04:54] \u003c/em>So Elise, you were just telling me about how your family has a lot of connections to wine. You went there to meet your cousin. Tell me a little bit more about your cousin, how long has he been working in the wine industry and what does he do exactly?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:05:08] \u003c/em>He’s worked in agriculture as long as I can remember. He and his sisters grew up in Healdsburg, which has a, she’s got a strong farming culture. Coming out of college, he applied for an internship at EJ Gallo and got the job. And he’s been there ever since.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:05:26] \u003c/em>The wine industry is a cool sector of agriculture, because wine is a little bit more of a luxury, and there’s a little more art to it than, say, just growing corn or something. No shade, but.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:05:42] \u003c/em>He does things like soil management. He prunes the leaves to give the grapes a certain amount of sunlight. That all influences the taste and the character of the wine. And then, of course, it all leads up to this part of the year, which is the harvest, where they collect the grapes for their customers.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:05:59] \u003c/em>And their customers are basically other wineries around the area or around California and beyond, I imagine?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:06:06] \u003c/em>Exactly, yeah, as well as Gala, which operates a ton of wineries itself.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:06:14] \u003c/em>How did Max describe to you what this year of harvest has been like compared to other harvest seasons.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:06:21] \u003c/em>He said that this season was really hard. You can kind of tell early on in the year based on the weather. Certain years it’s just too hot and they have to contend with fires. This year it was really cold.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:06:33] \u003c/em>It was a tough mildew year, which once the vines are infected with that, it kind of can compromise just the health of them in general.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:06:41] \u003c/em>When there’s not enough sun, when there’s not enough heat, the grapes don’t ripen. The rains that came in earlier this summer, they completely drenched the vineyard. They drenched grapes and the vines, and they have to wait for that to dry off, and that can create rot.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:06:56] \u003c/em>And then we’ve had those early rains, so stuff is just wet, and then it never really dried out. And we’ve it a couple times, so any time stuff would start drying out, it would just get wet again.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:07:05] \u003c/em>And the rains also made harvesting a lot more of a challenge too, because you can’t pick while it’s raining. So yeah, he said it was a particularly hard season for him.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:07:18] \u003c/em>It’s a lot of like, everything’s just riding on what Mother Nature’s gonna do that year.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:07:24] \u003c/em>This past week, we had that storm that resulted from the typhoon coming in from Japan. So harvest got put on pause. They have to wait for the rains to stop, for the grapes to dry out, and then they can start again. But a lot of the fruit, unfortunately, won’t make it to the end of that period.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:07:46] \u003c/em>Coming up, what other factors are contributing to the wine industry’s struggles this year. Stay with us.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:08:36] \u003c/em>It’s not just the vineyard that Max works at that has been struggling this harvest season, right? Can you tell me about, I mean, what grape growers and wineries across California have been really struggling with in this past year?\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:08:51] \u003c/em>Definitely. So in the vineyard side, grape suppliers have been really struggling to find buyers. I’ve heard stories of people who are just ripping out their vines because there’s no one to buy their grapes. There’s several different headwinds facing the industry right now. I spoke with Julie Berge, who’s the communications lead for the Wine Institute, which is based Sacramento, and she works with wineries and places that sell wine. And she was talking about some of the downturn that they’re experiencing.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:09:26] \u003c/em>Obviously one that you hear a lot about in the news or this changing consumer preferences around alcohol and what consumers reach for.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:09:35] \u003c/em>I think we’ve all heard about restaurants that say that customers aren’t ordering glasses of wine with dinner, as well as like beverage supply places that are saying people are tending towards canned beverages or their not drinking at all.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:09:48] \u003c/em>Older Gen Z, younger Millennials, they’re actually reaching for, you know, spritzers or, you know ready to drink canned cocktails. I believe it’s less about them not choosing wine, but it’s the occasions in which they want to drink it.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:10:11] \u003c/em>Tariffs as well, right?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:10:13] \u003c/em>Yeah, so one thing that Julie said to me was that tariffs on Canada have resulted in Canadian suppliers pulling all U.S. wine from their shelves.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:10:23] \u003c/em>We’ve been off of shelves in Canada since early March, and that’s a really big deal because Canada historically has been our number one export market, about 35 percent, which equates to about 1.1 billion in value in Canada.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:10:45] \u003c/em>Is there anything that the industry is doing to try and turn any of these trends around? I mean, how do you even turn this around?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:10:53] \u003c/em>Well, I think things come in cycles. So sometimes you just have to wait and see. But one thing that Julie did say to me was that people in the wine industry, a lot of wineries in particular, are kind of paying attention to what are the broader consumer trends. So one thing, that’s really popular right now is sparkling white wine. And I personally wonder if that’s because of the Aperol spritz craze. People are looking for Prosecco to mix with their other drinks. But yeah, but also consumers really value experiences. They want to go into the winery, they wanna meet the winemakers, they wanna see that their grapes come from sustainable sources.\u003c/p>\n\u003cp>\u003cb>Julie Berge: \u003c/b>\u003cem>[00:11:34] \u003c/em>I think consumers these days, they want to, you know, they love that sense of discovery. And I like to say wine doesn’t necessarily need a makeover, we just need a reintroduction.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:11:46] \u003c/em>Julie did mention that a lot of wineries are sort of leaning into more experiential forms of wine tourism, and that that can be really beneficial for wineries that are looking to get people in the door.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:11:57] \u003c/em>I guess maybe Max will have to have a tour of his own at 12 a.m. But how is he feeling right now about this year for the wine industry and what the future, I guess, is looking like?\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:12:12] \u003c/em>I think he’s exhausted. It’s a really tiring time. Even in a good year, you’re up all night for weeks. I do think he is feeling some of the stress and the pressure that the wine industry is going through right now, because obviously that factors into his day-to-day work. But he’s a real optimistic guy, and he really loves what he does. It’s your favorite part of the harvest.\u003c/p>\n\u003cp>\u003cb>Max Manoukian: \u003c/b>\u003cem>[00:12:41] \u003c/em>I like that for the ranch and then also kind of for the county, everyone is doing the same thing and going through the same difficulties, so it’s like kind of a common struggle for most people. We’re all in it together. It sucks doing it, but yeah, it’s kind of cool feeling.\u003c/p>\n\u003cp>\u003cb>Ericka Cruz Guevarra: \u003c/b>\u003cem>[00:13:06] \u003c/em>Elize, thank you so much for sharing your reporting with us. I appreciate it.\u003c/p>\n\u003cp>\u003cb>Elize Manoukian: \u003c/b>\u003cem>[00:13:09] \u003c/em>Thanks for having me on, Ericka. Appreciate you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>For generations, Mexican-born Gustavo Brambila's family has worked in the wine industry of California's Napa Valley in some form.\u003c/p>\n\u003cp>He went to college on a baseball scholarship but the passion of flowery aromas and crisp peach flavor remained in his soul and he eventually got a degree in fermentation sciences.\u003c/p>\n\u003cp>His dream: His own vineyard.\u003c/p>\n\u003cp>Brambila's story and others are the focus of \"\u003ca href=\"http://www.pbs.org/independentlens/films/harvest-season/\" target=\"_blank\" rel=\"noopener\">Harvest Season\u003c/a>,\" a new PBS documentary examining the contributions of Mexican Americans in the wine industry of California's Napa Valley.\u003c/p>\n\u003cp>The film, scheduled to begin airing Monday on most PBS stations as part of the Independent Lens series, shows how the Mexican Americans have shaped the industry as farmworkers and later vineyard owners in one of the richest wine regions in the world.\u003c/p>\n\u003cp>Through the eyes of winemaker Gustavo Brambila, Mexican migrant worker Rene Reyes and wine entrepreneur Vanessa Robledo, the documentary shows how the California wine industry's most silent figures battle weather, climate change and wildfires. They speak of their families' deep roots with vineyards and how it shapes their dreams for the future.\u003c/p>\n\u003cp>Director Bernardo Ruiz said he wanted his project to show that people of Mexican descent have been a part of U.S. history since its founding and winemaker is just one industry where this is evident.\u003c/p>\n\u003cp>\"From the outside, winemaking is very glamorous and it's very romanticized,\" Ruiz said. \"What really drives it is really hard work.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BxXcd1YgVm5/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>In California, those workers tend to be immigrants and Mexican Americans, he said.\u003c/p>\n\u003cp>To be sure, Mexican Americans has played vital roles in the creation and development of vineyards in California, New Mexico and Arizona.\u003c/p>\n\u003cp>But Lilia Soto, an American Studies professor at the University of Wyoming, who grew up in Napa, California, said Mexican Americans especially have been instrumental in the played formation of the Napa Valley as a tourist site by providing the labor and its family connections that go back generations.\u003c/p>\n\u003cp>Those connections help tell the story of the U.S., Ruiz said.\u003c/p>\n\u003cp>https://www.instagram.com/p/BxX5pMCFQVw/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>More where this is evident is with Vanessa Robledo. She's the granddaughter of a Mexican migrant worker who came to the U.S. through the Bracero Program — a World War II-era program that sought to give temporary guest contracts to work in the fields. Her grandfather and father ended up in the vineyards.\u003c/p>\n\u003cp>\"My dad would always tell us, 'This is how our family will survive and it's our future,'\" Robledo said.\u003c/p>\n\u003cp>In the documentary, Robledo talks about being pushed out of the family vineyard business because she was female, then finding her own path in the industry.\u003c/p>\n\u003cp>https://www.instagram.com/p/BxVoGOlgpf2/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>She guides workers harvesting grapes in the cool of night and walking through the vineyard during the day with a stunning background of rolling hills and distant mountains.\u003c/p>\n\u003cp>Soto, who went to high school with Robledo, said such stories captured the essence of Mexican Napa as opposed to the tourism mecca Napa. \"The film highlights a Napa that is often invisible to most visitors,\" Soto said. \"These invisible people have always been here.\"\u003c/p>\n\u003cp>Harvest Season premieres on Independent Lens May 13, tune in or stream, at 10/9c (\u003ca href=\"http://www.pbs.org/independentlens/tv-schedule/?utm_source=toolkit&utm_medium=il2000%2Bsocial%2Boutreach&utm_campaign=local%2Blistings#schedule-local\" target=\"_blank\" rel=\"noopener\">check local listings\u003c/a>) on PBS.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For generations, Mexican-born Gustavo Brambila's family has worked in the wine industry of California's Napa Valley in some form.\u003c/p>\n\u003cp>He went to college on a baseball scholarship but the passion of flowery aromas and crisp peach flavor remained in his soul and he eventually got a degree in fermentation sciences.\u003c/p>\n\u003cp>His dream: His own vineyard.\u003c/p>\n\u003cp>Brambila's story and others are the focus of \"\u003ca href=\"http://www.pbs.org/independentlens/films/harvest-season/\" target=\"_blank\" rel=\"noopener\">Harvest Season\u003c/a>,\" a new PBS documentary examining the contributions of Mexican Americans in the wine industry of California's Napa Valley.\u003c/p>\n\u003cp>The film, scheduled to begin airing Monday on most PBS stations as part of the Independent Lens series, shows how the Mexican Americans have shaped the industry as farmworkers and later vineyard owners in one of the richest wine regions in the world.\u003c/p>\n\u003cp>Through the eyes of winemaker Gustavo Brambila, Mexican migrant worker Rene Reyes and wine entrepreneur Vanessa Robledo, the documentary shows how the California wine industry's most silent figures battle weather, climate change and wildfires. They speak of their families' deep roots with vineyards and how it shapes their dreams for the future.\u003c/p>\n\u003cp>Director Bernardo Ruiz said he wanted his project to show that people of Mexican descent have been a part of U.S. history since its founding and winemaker is just one industry where this is evident.\u003c/p>\n\u003cp>\"From the outside, winemaking is very glamorous and it's very romanticized,\" Ruiz said. \"What really drives it is really hard work.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In California, those workers tend to be immigrants and Mexican Americans, he said.\u003c/p>\n\u003cp>To be sure, Mexican Americans has played vital roles in the creation and development of vineyards in California, New Mexico and Arizona.\u003c/p>\n\u003cp>But Lilia Soto, an American Studies professor at the University of Wyoming, who grew up in Napa, California, said Mexican Americans especially have been instrumental in the played formation of the Napa Valley as a tourist site by providing the labor and its family connections that go back generations.\u003c/p>\n\u003cp>Those connections help tell the story of the U.S., Ruiz said.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>More where this is evident is with Vanessa Robledo. She's the granddaughter of a Mexican migrant worker who came to the U.S. through the Bracero Program — a World War II-era program that sought to give temporary guest contracts to work in the fields. Her grandfather and father ended up in the vineyards.\u003c/p>\n\u003cp>\"My dad would always tell us, 'This is how our family will survive and it's our future,'\" Robledo said.\u003c/p>\n\u003cp>In the documentary, Robledo talks about being pushed out of the family vineyard business because she was female, then finding her own path in the industry.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>She guides workers harvesting grapes in the cool of night and walking through the vineyard during the day with a stunning background of rolling hills and distant mountains.\u003c/p>\n\u003cp>Soto, who went to high school with Robledo, said such stories captured the essence of Mexican Napa as opposed to the tourism mecca Napa. \"The film highlights a Napa that is often invisible to most visitors,\" Soto said. \"These invisible people have always been here.\"\u003c/p>\n\u003cp>Harvest Season premieres on Independent Lens May 13, tune in or stream, at 10/9c (\u003ca href=\"http://www.pbs.org/independentlens/tv-schedule/?utm_source=toolkit&utm_medium=il2000%2Bsocial%2Boutreach&utm_campaign=local%2Blistings#schedule-local\" target=\"_blank\" rel=\"noopener\">check local listings\u003c/a>) on PBS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Trade talks are going on in Washington, D.C., between China and the U.S. in an effort to avert an all-out trade war. Among those closely watching are California’s winemakers.\u003c/p>\n\u003cp>More \u003ca href=\"https://www.visitnapavalley.com/articles/post/international-visitation-to-the-napa-valley-increased-by-62-percent-from-2014-to-2016/\">visitors come to Napa Valley from China\u003c/a> than any other foreign country, and some wineries actively court Chinese customers. \u003ca href=\"https://www.robertmondaviwinery.com/mandarin-signature-tour\">Mondavi\u003c/a> and \u003ca href=\"https://www.beringer.com/en/visit/mandarin-tours\">Beringer\u003c/a> host frequent Mandarin-language tours, and other wineries have menus in Chinese. At the tasting room at \u003ca href=\"http://www.honigwine.com/\">Honig Winery\u003c/a> in Rutherford, there are Chinese signs, including ads for a door-to-door international delivery service.\u003c/p>\n\u003cp>On a balcony overlooking his vineyard, Michael Honig points to row upon row of grapes that will eventually become sauvignon blanc and cabernet. Both are among the wines that his winery sends to China.\u003c/p>\n\u003cp>In the past decade, U.S. wine exports to “greater” China, including Taiwan, \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03232018\">rose 450 percent\u003c/a>. But last month \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">China slapped a tariff\u003c/a> on U.S. wine, and other food and agricultural products, in retaliation for U.S. tariffs on steel and aluminum.\u003c/p>\n\u003cp>China is now one of the \u003ca href=\"http://www.discovercaliforniawines.com/u-s-wine-exports-total-1-53-billion-in-2017/?t=popup\">top export destinations\u003c/a> for U.S. wine, the vast majority of which comes from California. But, before the latest tariff spat, the combined taxes and tariffs for importing them to China were already more than 48 percent. On top of that, importers, distributors and retailers in China have to make a profit, too, and there are also shipping and warehousing costs. This already means a huge markup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our price point in the U.S. for our Napa cab, for example, it’s roughly $50 on the shelf,” Honig says. “In China, it’s more than double. It’s over $100 on the shelf in China.”\u003c/p>\n\u003cp>And now there’s a 15 percent tariff increase. Most Chinese consumers haven’t felt the sting of the new prices yet because stores there are still stocked with pre-tariff wine.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://www.npr.org/player/embed/612115771/612253770\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Jeff Zhang, who runs a company called \u003ca href=\"https://m.weibo.cn/p/1005056009747504\">Napa Go\u003c/a>, which markets U.S. wines in China, says the big wine-drinking season is around Chinese New Year. The spring is usually a good time to restock, but this year some importers are delaying their purchases.\u003c/p>\n\u003cp>“Because of the tariff increase, there are a good amount of wine being put on hold in the inventory from the U.S., not shipping to China,” Zhang says.\u003c/p>\n\u003cp>Importers want to make sure there will be enough demand at the new prices. Honig winery had an annual shipment — worth hundreds of thousands of dollars — scheduled for this month. That’s now on hold until the fall. Likewise, \u003ca href=\"https://wentevineyards.com/\">Wente Vineyards\u003c/a> in Livermore has $500,000 in wine shipments on hold.\u003c/p>\n\u003cp>Chinese study-abroad student Kai Feng Chen was visiting a vineyard outside Calistoga recently. He said his friends who have traveled to Napa know how good the wine is and will likely continue to buy it. But if the tariffs boost the prices for people back home in China, that would make those wines less popular.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11661709/should-california-winemakers-be-worried-about-chinas-tariffs\">How Worried Should California Winemakers Be About China’s Tariffs?\u003c/a>\u003c/h3>\n\u003cfigure>\u003ca href=\"https://www.kqed.org/news/11661709/should-california-winemakers-be-worried-about-chinas-tariffs\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/04/RS11744_IMG_0004-1180x885.jpg\" alt=\"\">\u003c/a>\u003c/figure>\n\u003c/aside>\n\u003cp>“If you have [a] $500 budget for wine, most Chinese I believe would choose French wine instead of American wine,” Chen says.\u003c/p>\n\u003cp>And French wines are not the only competition, Honig says.\u003c/p>\n\u003cp>“If you look at other wines from around the world — New Zealand, Australia, Chile — they either have zero tariffs or going to zero tariffs next year, as it relates to China. We’re going up. It doesn’t make any sense,” the winemaker says. “We’re not gonna go out of business because we don’t sell wine in China, but I think the bigger challenge is we’re going the wrong direction.”\u003c/p>\n\u003cp>A few wineries have opted to temporarily take on the entire hit of the new tariffs themselves, fearing a lost market share now might take them years to build back. Other wineries are splitting the cost burden with importers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Later this month, winemakers from around the world will converge in Hong Kong for \u003ca href=\"http://www.vinexpohongkong.com/visit/the-exhibition/\">one of the largest wine shows of the year\u003c/a>. Many California winemakers are hoping trade talks will be resolved by then, so they can continue to make inroads into this growing market.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Winemakers+Nervous+About+U.S.-China+Trade+Talks&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trade talks are going on in Washington, D.C., between China and the U.S. in an effort to avert an all-out trade war. Among those closely watching are California’s winemakers.\u003c/p>\n\u003cp>More \u003ca href=\"https://www.visitnapavalley.com/articles/post/international-visitation-to-the-napa-valley-increased-by-62-percent-from-2014-to-2016/\">visitors come to Napa Valley from China\u003c/a> than any other foreign country, and some wineries actively court Chinese customers. \u003ca href=\"https://www.robertmondaviwinery.com/mandarin-signature-tour\">Mondavi\u003c/a> and \u003ca href=\"https://www.beringer.com/en/visit/mandarin-tours\">Beringer\u003c/a> host frequent Mandarin-language tours, and other wineries have menus in Chinese. At the tasting room at \u003ca href=\"http://www.honigwine.com/\">Honig Winery\u003c/a> in Rutherford, there are Chinese signs, including ads for a door-to-door international delivery service.\u003c/p>\n\u003cp>On a balcony overlooking his vineyard, Michael Honig points to row upon row of grapes that will eventually become sauvignon blanc and cabernet. Both are among the wines that his winery sends to China.\u003c/p>\n\u003cp>In the past decade, U.S. wine exports to “greater” China, including Taiwan, \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03232018\">rose 450 percent\u003c/a>. But last month \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/02/598870076/what-chinese-tariffs-targeting-american-crops-will-mean-for-farmers\">China slapped a tariff\u003c/a> on U.S. wine, and other food and agricultural products, in retaliation for U.S. tariffs on steel and aluminum.\u003c/p>\n\u003cp>China is now one of the \u003ca href=\"http://www.discovercaliforniawines.com/u-s-wine-exports-total-1-53-billion-in-2017/?t=popup\">top export destinations\u003c/a> for U.S. wine, the vast majority of which comes from California. But, before the latest tariff spat, the combined taxes and tariffs for importing them to China were already more than 48 percent. On top of that, importers, distributors and retailers in China have to make a profit, too, and there are also shipping and warehousing costs. This already means a huge markup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Our price point in the U.S. for our Napa cab, for example, it’s roughly $50 on the shelf,” Honig says. “In China, it’s more than double. It’s over $100 on the shelf in China.”\u003c/p>\n\u003cp>And now there’s a 15 percent tariff increase. Most Chinese consumers haven’t felt the sting of the new prices yet because stores there are still stocked with pre-tariff wine.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://www.npr.org/player/embed/612115771/612253770\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Jeff Zhang, who runs a company called \u003ca href=\"https://m.weibo.cn/p/1005056009747504\">Napa Go\u003c/a>, which markets U.S. wines in China, says the big wine-drinking season is around Chinese New Year. The spring is usually a good time to restock, but this year some importers are delaying their purchases.\u003c/p>\n\u003cp>“Because of the tariff increase, there are a good amount of wine being put on hold in the inventory from the U.S., not shipping to China,” Zhang says.\u003c/p>\n\u003cp>Importers want to make sure there will be enough demand at the new prices. Honig winery had an annual shipment — worth hundreds of thousands of dollars — scheduled for this month. That’s now on hold until the fall. Likewise, \u003ca href=\"https://wentevineyards.com/\">Wente Vineyards\u003c/a> in Livermore has $500,000 in wine shipments on hold.\u003c/p>\n\u003cp>Chinese study-abroad student Kai Feng Chen was visiting a vineyard outside Calistoga recently. He said his friends who have traveled to Napa know how good the wine is and will likely continue to buy it. But if the tariffs boost the prices for people back home in China, that would make those wines less popular.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11661709/should-california-winemakers-be-worried-about-chinas-tariffs\">How Worried Should California Winemakers Be About China’s Tariffs?\u003c/a>\u003c/h3>\n\u003cfigure>\u003ca href=\"https://www.kqed.org/news/11661709/should-california-winemakers-be-worried-about-chinas-tariffs\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/04/RS11744_IMG_0004-1180x885.jpg\" alt=\"\">\u003c/a>\u003c/figure>\n\u003c/aside>\n\u003cp>“If you have [a] $500 budget for wine, most Chinese I believe would choose French wine instead of American wine,” Chen says.\u003c/p>\n\u003cp>And French wines are not the only competition, Honig says.\u003c/p>\n\u003cp>“If you look at other wines from around the world — New Zealand, Australia, Chile — they either have zero tariffs or going to zero tariffs next year, as it relates to China. We’re going up. It doesn’t make any sense,” the winemaker says. “We’re not gonna go out of business because we don’t sell wine in China, but I think the bigger challenge is we’re going the wrong direction.”\u003c/p>\n\u003cp>A few wineries have opted to temporarily take on the entire hit of the new tariffs themselves, fearing a lost market share now might take them years to build back. Other wineries are splitting the cost burden with importers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Later this month, winemakers from around the world will converge in Hong Kong for \u003ca href=\"http://www.vinexpohongkong.com/visit/the-exhibition/\">one of the largest wine shows of the year\u003c/a>. Many California winemakers are hoping trade talks will be resolved by then, so they can continue to make inroads into this growing market.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Winemakers+Nervous+About+U.S.-China+Trade+Talks&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>North Bay Fires Update\u003c/strong>\u003c/p>\n\u003cp>Thousands of firefighters have been battling a series of catastrophic blazes that began Sunday night in the North Bay. As of late Friday afternoon, the death toll had risen to 35.\u003c/p>\n\u003cp>Meanwhile, the community has rallied to support those who have lost their homes or been evacuated. KQED’s Monica Lam went to the Sonoma-Marin Fairgrounds in Petaluma to talk to evacuees and volunteers.\u003c/p>\n\u003cp>\u003cstrong>Saving a Napa Valley Ranch\u003c/strong>\u003c/p>\n\u003cp>When the deadly Tubbs Fire began roaring through Santa Rosa, huge sections of the Coffey Park neighborhood were incinerated. While many people fled, some stayed behind to fight the flames. KQED’s Sheraz Sadiq talks to one ranch owner about how he successfully protected his property.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The Politics of Disasters\u003c/strong>\u003c/p>\n\u003cp>As fires raced unchecked through California wine country this week, Vice President Mike Pence was in Sacramento raising money for the Republican Party. He stopped to assure Californians that the Trump administration stood ready with federal resources to help manage the disaster.\u003c/p>\n\u003cp>Guests:\u003c/p>\n\u003cul>\n\u003cli>Carla Marinucci, Politico senior writer\u003c/li>\n\u003cli>Sean T. Walsh, Wilson Walsh consultant\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Climate Science and Policy\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hot, dry conditions and relentless winds have made the North Bay fires particularly hard to fight. As fire officials keep an eye on upcoming weather conditions, some have asked whether climate change is contributing to the ferocity of the blazes. UC Berkeley professor Daniel Kammen weighs in.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Politics of Disasters\u003c/strong>\u003c/p>\n\u003cp>As fires raced unchecked through California wine country this week, Vice President Mike Pence was in Sacramento raising money for the Republican Party. He stopped to assure Californians that the Trump administration stood ready with federal resources to help manage the disaster.\u003c/p>\n\u003cp>Guests:\u003c/p>\n\u003cul>\n\u003cli>Carla Marinucci, Politico senior writer\u003c/li>\n\u003cli>Sean T. Walsh, Wilson Walsh consultant\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Climate Science and Policy\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hot, dry conditions and relentless winds have made the North Bay fires particularly hard to fight. As fire officials keep an eye on upcoming weather conditions, some have asked whether climate change is contributing to the ferocity of the blazes. UC Berkeley professor Daniel Kammen weighs in.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going to Napa? Take a Break From Wine and Check Out This Mill",
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"content": "\u003cp>It’s easy to miss the Bale Grist Mill.\u003c/p>\n\u003cp>Its nondescript sign off Highway 29 blends in among the dozens of wineries and vineyards that fill the Napa Valley.\u003c/p>\n\u003cp>\"This was here for a very long time, and it sort of became part of the wallpaper,” said Steve Harle. “It's something that people are aware of and used to driving straight past it, but are maybe not used to stopping in.\"\u003c/p>\n\u003cp>Harle is the head miller at the \u003ca href=\"http://napavalleystateparks.org/local-activities-attractions/\" target=\"_blank\" rel=\"noopener noreferrer\">Bale Grist Mill\u003c/a> located in the picturesque upper valley between Calistoga and St. Helena.\u003c/p>\n\u003cp>The mill was founded in the mid-1840s by Dr. Edward Bale, an English surgeon who came to Mexican California on a whaling ship. In 1849, Bale died, leaving his 27-year-old widow Maria Soberanes Bale to care for the mill, their six young children and a sizable debt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"rectangular\" size=\"medium\" ids=\"11524293,11524294,11524289\"]\u003cbr>\n\u003cem>Archival photos courtesy of the Napa Valley State Parks Association\u003c/em>\u003c/p>\n\u003cp>Maria responded by building one of the largest waterwheels in North America. At 36 feet tall, it was the same height as a modern telephone pole. She needed the big wheel to power the new \u003ca href=\"http://www.historyisfun.org/blog/oliver-evans-invention/\" target=\"_blank\" rel=\"noopener noreferrer\">Evans custom mill\u003c/a> she installed, an automated mill that is considered one of the first continuous production systems in the world.\u003c/p>\n\u003cp>“I never realized a wheel could be so big,” said Pat Cuthbertson, who was visiting from London where she’s toured several other mills. “The wheel is huge compared to what I’ve seen before.”\u003c/p>\n\u003cp>The souped-up mill’s increased productivity -- combined with the thousands of people flowing into California looking for gold in the late 1840s and early 1850s -- took Maria from indebtedness in 1848 to being the third richest person in the Napa Valley by 1853.\u003c/p>\n\u003caside class=\"pullquote alignright\">'It was a wreck. It was a complete derelict mess.'\u003ccite>Mario Scalise,\u003cbr>Mill Historian\u003cbr>\n\u003c/cite>\u003c/aside>\n\u003cp>Maria later gave the mill to one of her daughters, who sold it in 1860. It operated under various owners until the early 1900s when it stopped production completely, falling into disrepair over the years.\u003c/p>\n\u003cp>\"I first came here when I was about seven years old in the early '60s, and back in those days you couldn't get in,” said Mario Scalise, a third-generation miller and the Bale Grist Mill historian. “It was a wreck. It was a complete derelict mess.”\u003c/p>\n\u003cp>The California State Parks took over the mill in the 1970s and started a decades-long restoration process. In 2000, the mill reopened for active milling and for public tours.\u003c/p>\n\u003cp>Harle gives a tour standing in the shadow of Maria Soberanes Bale’s 36-foot waterwheel, a redwood ferris wheel slowly turning with clock-like gears. The wheel connects to the mill building itself, the sidecar to the massive wheel’s motorcycle.\u003c/p>\n\u003cfigure id=\"attachment_11524299\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11524299\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Head miller and tour guide Steve Harle (right) tells visitors the history of the Bale Grist Mill. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Harle -- dressed like Indiana Jones in a white collared shirt, brown vest and fedora -- leads the group inside the mill for a demonstration. He walks them through the pre-milling process: Grain is dropped into a basin, carried by elevators to a cleaner and dropped into another basin where it awaits milling.\u003c/p>\n\u003cp>Harle gets down on his hands and knees to adjust the two French Buhr millstones between which the grain will actually be milled. Once the millstones are set, he turns a metal crank, opening up the waterwheel and starting the process.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BjhKNvvePq6WpGd1z1TFbbXlja4DRz1q\"]\u003c/p>\n\u003cp>The quiet room begins to hum with the turning of the millstones, and soon it’s overtaken by the “song of the damsel,” an incessant banging of a vertical rod called a damsel, which looks like a metal tuning fork, against the wooden basin.\u003c/p>\n\u003cp>Unlike Scalise, Harle doesn’t have a history in milling.\u003c/p>\n\u003cp>He moved to the Napa Valley a year ago with his family, after living in Australia for about 15 years where he worked in information technology. Harle learned about the mill from his in-laws, who live in the area, and brought his wife and two little kids for a visit.\u003c/p>\n\u003cp>“I just thought, ‘This is awesome,’” he said.\u003c/p>\n\u003cp>Then he saw an ad in the local paper for the head miller position at the Bale Grist Mill and found himself with a decision to make.\u003c/p>\n\u003cfigure id=\"attachment_11524302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11524302\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After moving to the United States from Australia, Harle decided to switch careers from IT to milling. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Do I want to commute two hours a day down to the Bay Area and two hours back, or do I want to maybe take a cut in pay and see my kids a bit more and go and do something like this, which is pretty unique? So I chose the unique option,” Harle said.\u003c/p>\n\u003cp>Now he’s trying to get more people to visit his unique workplace. He said the mill gets a few thousand visitors per year, but could handle a lot more. He’s working on creating more awareness of the landmark through social media and regular community events at the mill.\u003c/p>\n\u003cp>“You might not think you are into this stuff, but it is really impressive that they managed to put something like this together with what they had at hand over 100, 150 years ago,” he said.\u003c/p>\n\u003cp>The couple of dozen visitors out on a recent spring day were certainly impressed.\u003c/p>\n\u003cp>“It's just really interesting to see how everything works the way they used to do it,” said Amber Bamberg, who was visiting from Santa Rosa with her husband. “I could smell the flour when he was milling it.”\u003c/p>\n\u003cfigure id=\"attachment_11524306\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11524306 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Donny and Amber Bamberg stand in front of Maria Soberanes Bale's 36-foot waterwheel. They live just a few miles away in Santa Rosa, but this was their first time at the mill. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amber’s husband Donny Bamberg works with machines all day and spends a lot of time researching how they used to work. He said it was amazing to see the same type of machine he’s read about in books actually being used to produce flour.\u003c/p>\n\u003cp>“We've probably driven past here a hundred times and never really put thought into ‘Hey, what's that?’” said Donny.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It's something you have to look for,” added Amber. “I'm going to go look for other things like this because this was so much fun.”\u003c/p>\n\n",
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"excerpt": "The 36-foot-tall Bale Grist Mill has stood in the upper Napa Valley since California was a part of Mexico.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s easy to miss the Bale Grist Mill.\u003c/p>\n\u003cp>Its nondescript sign off Highway 29 blends in among the dozens of wineries and vineyards that fill the Napa Valley.\u003c/p>\n\u003cp>\"This was here for a very long time, and it sort of became part of the wallpaper,” said Steve Harle. “It's something that people are aware of and used to driving straight past it, but are maybe not used to stopping in.\"\u003c/p>\n\u003cp>Harle is the head miller at the \u003ca href=\"http://napavalleystateparks.org/local-activities-attractions/\" target=\"_blank\" rel=\"noopener noreferrer\">Bale Grist Mill\u003c/a> located in the picturesque upper valley between Calistoga and St. Helena.\u003c/p>\n\u003cp>The mill was founded in the mid-1840s by Dr. Edward Bale, an English surgeon who came to Mexican California on a whaling ship. In 1849, Bale died, leaving his 27-year-old widow Maria Soberanes Bale to care for the mill, their six young children and a sizable debt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Archival photos courtesy of the Napa Valley State Parks Association\u003c/em>\u003c/p>\n\u003cp>Maria responded by building one of the largest waterwheels in North America. At 36 feet tall, it was the same height as a modern telephone pole. She needed the big wheel to power the new \u003ca href=\"http://www.historyisfun.org/blog/oliver-evans-invention/\" target=\"_blank\" rel=\"noopener noreferrer\">Evans custom mill\u003c/a> she installed, an automated mill that is considered one of the first continuous production systems in the world.\u003c/p>\n\u003cp>“I never realized a wheel could be so big,” said Pat Cuthbertson, who was visiting from London where she’s toured several other mills. “The wheel is huge compared to what I’ve seen before.”\u003c/p>\n\u003cp>The souped-up mill’s increased productivity -- combined with the thousands of people flowing into California looking for gold in the late 1840s and early 1850s -- took Maria from indebtedness in 1848 to being the third richest person in the Napa Valley by 1853.\u003c/p>\n\u003caside class=\"pullquote alignright\">'It was a wreck. It was a complete derelict mess.'\u003ccite>Mario Scalise,\u003cbr>Mill Historian\u003cbr>\n\u003c/cite>\u003c/aside>\n\u003cp>Maria later gave the mill to one of her daughters, who sold it in 1860. It operated under various owners until the early 1900s when it stopped production completely, falling into disrepair over the years.\u003c/p>\n\u003cp>\"I first came here when I was about seven years old in the early '60s, and back in those days you couldn't get in,” said Mario Scalise, a third-generation miller and the Bale Grist Mill historian. “It was a wreck. It was a complete derelict mess.”\u003c/p>\n\u003cp>The California State Parks took over the mill in the 1970s and started a decades-long restoration process. In 2000, the mill reopened for active milling and for public tours.\u003c/p>\n\u003cp>Harle gives a tour standing in the shadow of Maria Soberanes Bale’s 36-foot waterwheel, a redwood ferris wheel slowly turning with clock-like gears. The wheel connects to the mill building itself, the sidecar to the massive wheel’s motorcycle.\u003c/p>\n\u003cfigure id=\"attachment_11524299\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11524299\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25730_TOUR-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Head miller and tour guide Steve Harle (right) tells visitors the history of the Bale Grist Mill. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Harle -- dressed like Indiana Jones in a white collared shirt, brown vest and fedora -- leads the group inside the mill for a demonstration. He walks them through the pre-milling process: Grain is dropped into a basin, carried by elevators to a cleaner and dropped into another basin where it awaits milling.\u003c/p>\n\u003cp>Harle gets down on his hands and knees to adjust the two French Buhr millstones between which the grain will actually be milled. Once the millstones are set, he turns a metal crank, opening up the waterwheel and starting the process.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The quiet room begins to hum with the turning of the millstones, and soon it’s overtaken by the “song of the damsel,” an incessant banging of a vertical rod called a damsel, which looks like a metal tuning fork, against the wooden basin.\u003c/p>\n\u003cp>Unlike Scalise, Harle doesn’t have a history in milling.\u003c/p>\n\u003cp>He moved to the Napa Valley a year ago with his family, after living in Australia for about 15 years where he worked in information technology. Harle learned about the mill from his in-laws, who live in the area, and brought his wife and two little kids for a visit.\u003c/p>\n\u003cp>“I just thought, ‘This is awesome,’” he said.\u003c/p>\n\u003cp>Then he saw an ad in the local paper for the head miller position at the Bale Grist Mill and found himself with a decision to make.\u003c/p>\n\u003cfigure id=\"attachment_11524302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11524302\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25729_HARLE-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After moving to the United States from Australia, Harle decided to switch careers from IT to milling. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Do I want to commute two hours a day down to the Bay Area and two hours back, or do I want to maybe take a cut in pay and see my kids a bit more and go and do something like this, which is pretty unique? So I chose the unique option,” Harle said.\u003c/p>\n\u003cp>Now he’s trying to get more people to visit his unique workplace. He said the mill gets a few thousand visitors per year, but could handle a lot more. He’s working on creating more awareness of the landmark through social media and regular community events at the mill.\u003c/p>\n\u003cp>“You might not think you are into this stuff, but it is really impressive that they managed to put something like this together with what they had at hand over 100, 150 years ago,” he said.\u003c/p>\n\u003cp>The couple of dozen visitors out on a recent spring day were certainly impressed.\u003c/p>\n\u003cp>“It's just really interesting to see how everything works the way they used to do it,” said Amber Bamberg, who was visiting from Santa Rosa with her husband. “I could smell the flour when he was milling it.”\u003c/p>\n\u003cfigure id=\"attachment_11524306\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11524306 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/06/RS25732_BAMBERGS-qut-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Donny and Amber Bamberg stand in front of Maria Soberanes Bale's 36-foot waterwheel. They live just a few miles away in Santa Rosa, but this was their first time at the mill. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amber’s husband Donny Bamberg works with machines all day and spends a lot of time researching how they used to work. He said it was amazing to see the same type of machine he’s read about in books actually being used to produce flour.\u003c/p>\n\u003cp>“We've probably driven past here a hundred times and never really put thought into ‘Hey, what's that?’” said Donny.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The effect of last year's big Lake County fires shouldn't be noticeable in either the quality or price of wines from vineyards in Napa and Sonoma counties. That's according to two industry groups, the Wine Institute and \u003ca href=\"https://napavintners.com/\" target=\"_blank\">Napa Valley Vintners\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguardian.com/us-news/2016/feb/01/california-wildfires-wine-prices-vineyards-napa-sonoma\" target=\"_blank\">A report in the Guardian newspaper last week\u003c/a> stated that tons of grapes had to be discarded after being contaminated by smoke from the fires. But Patsy McGaughy, communications director for Napa Valley Vintners, says that's not accurate.\u003c/p>\n\u003cp>\"The whole time that the fires were burning, the smoke was blowing in the opposite direction, away from the Napa Valley,\" she says. \"Our prevailing winds come from the San Francisco Bay, and the major wildfires were to our north.\"\u003c/p>\n\u003cp>The net effect was that prevailing winds kept the smoke away.\u003c/p>\n\u003cp>The yield from last year's wine grape harvest was a little less than average, McGaughy says -- not due to the fires, but because of warm weather last winter that hit while the vines were in flower. But the three previous years, 2012, 2013 and 2014, were bumper crops for Napa wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So even though the 2015 harvest is a little bit lighter than average, we don't think wineries will feel any pressure to raise prices,\" McGaughy said.\u003c/p>\n\u003cp>Rob McMillan, executive vice president of Silicon Valley Bank's wine division, agrees that consumers won't see -- or taste -- any difference related to last fall's smoky conditions. That doesn't mean the devastating fires had no effect. It just wasn't on the grapes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The focus should remain on the people in the county who lost their homes, many of whom were employees of wineries,\" he says. \"The story is about the human catastrophe of thousands of destroyed homes and displaced people who lost all that they own, and are trying to get the basics of life still -- like getting their mail, new socks and a shower. When it comes to this kind of tragedy, wine is nothing more than a product -- and far less important than a bar of Ivory soap.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The effect of last year's big Lake County fires shouldn't be noticeable in either the quality or price of wines from vineyards in Napa and Sonoma counties. That's according to two industry groups, the Wine Institute and \u003ca href=\"https://napavintners.com/\" target=\"_blank\">Napa Valley Vintners\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguardian.com/us-news/2016/feb/01/california-wildfires-wine-prices-vineyards-napa-sonoma\" target=\"_blank\">A report in the Guardian newspaper last week\u003c/a> stated that tons of grapes had to be discarded after being contaminated by smoke from the fires. But Patsy McGaughy, communications director for Napa Valley Vintners, says that's not accurate.\u003c/p>\n\u003cp>\"The whole time that the fires were burning, the smoke was blowing in the opposite direction, away from the Napa Valley,\" she says. \"Our prevailing winds come from the San Francisco Bay, and the major wildfires were to our north.\"\u003c/p>\n\u003cp>The net effect was that prevailing winds kept the smoke away.\u003c/p>\n\u003cp>The yield from last year's wine grape harvest was a little less than average, McGaughy says -- not due to the fires, but because of warm weather last winter that hit while the vines were in flower. But the three previous years, 2012, 2013 and 2014, were bumper crops for Napa wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So even though the 2015 harvest is a little bit lighter than average, we don't think wineries will feel any pressure to raise prices,\" McGaughy said.\u003c/p>\n\u003cp>Rob McMillan, executive vice president of Silicon Valley Bank's wine division, agrees that consumers won't see -- or taste -- any difference related to last fall's smoky conditions. That doesn't mean the devastating fires had no effect. It just wasn't on the grapes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The focus should remain on the people in the county who lost their homes, many of whom were employees of wineries,\" he says. \"The story is about the human catastrophe of thousands of destroyed homes and displaced people who lost all that they own, and are trying to get the basics of life still -- like getting their mail, new socks and a shower. When it comes to this kind of tragedy, wine is nothing more than a product -- and far less important than a bar of Ivory soap.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Finding Faults: Scientists Close in on Napa Quake Origins",
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"content": "\u003cdiv class=\"audio-wrap\">\n\u003ch2>Listen:\u003c/h2>\n\u003cp>http://www.kqed.org/.stream/anon/radio/science/2014/09/20140922science.mp3\u003c/p>\n\u003c/div>\n\u003cfigure id=\"attachment_21776\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2163-1024x768.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-21776\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2163-1024x768.jpg\" alt=\"USGS Geologist David Schwartz identifies surface cracks in the west Napa Valley that show lateral slip, a clue to the location of faults that caused the magnitude-6 South Napa Earthquake on August 24, 2014.\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">USGS geologist David Schwartz identifies which surface cracks in the west Napa Valley offer clues to the location of faults that caused the magnitude-6 South Napa Earthquake on August 24. Schwartz says this buckling of a driveway is from ground shaking, not a direct indicator of the fault’s location. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>It took less than 20 seconds to shake apart historic buildings and topple chimneys from Vallejo to St. Helena.\u003c/p>\n\u003cp>But throughout the Napa Valley, the August 24th \u003ca title=\"Q - NewsFix - SNQ\" href=\"http://ww2.kqed.org/news/2014/08/24/south-napa-earthquake-photos/\">South Napa Earthquake\u003c/a> left its calling cards — not just the startling damage in downtown Napa but subtle traces on the ground itself: clues to what actually happened deep below the surface. In fact, geologists now say that the South Napa quake created more surface fractures than any known quake of its size in California.\u003c/p>\n\u003cp>Weeks after the magnitude-6.0 shaker, a new picture is emerging of the complex geology underneath. The quake is literally \u003ca title=\"Q-Sci - post\" href=\"http://ww2.kqed.org/science/2014/09/02/napa-quake-forces-redrawing-of-fault-maps/\">re-drawing the fault maps\u003c/a> and providing valuable clues to the next major seismic event.\u003c/p>\n\u003cp>“It’s an incredible laboratory,” says geologist David Schwartz, scrutinizing some buckled pavement in a driveway along Dry Creek Road, west of town.\u003c/p>\n\u003cp>“We develop models and theories based on limited information,” he says, “so we when we have an earthquake that produces the kind of information that this one has, it’s just a great opportunity to learn.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there’s still a lot to learn about the West Napa Fault Zone, a jumble of faults that runs from near Vallejo, for at least 20 miles up the west side of the Napa Valley. It \u003ci>had \u003c/i>been deceptively quiet, except for a 5-point quake in 2000.\u003c/p>\n\u003cp>Early deconstructions of the South Napa quake indicate that it broke about 6 miles deep, upward and to the northwest, along unnamed strands of the West Napa Fault.\u003c/p>\n\u003cfigure id=\"attachment_21803\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/FaultMap_SNQ_USGS_800.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21803\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/FaultMap_SNQ_USGS_800.jpg\" alt=\"Orange lines show where surface clues reveal the likely source faults for the South Napa Earthquake. Some areas reveal up to about 18 inches of lateral displacement. (USGS)\" width=\"1024\" height=\"1325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange lines show where surface clues reveal the likely source faults for the South Napa Earthquake. Some areas reveal up to about 18 inches of lateral displacement. (USGS)\u003c/figcaption>\u003c/figure>\n\u003cp>Schwartz has been crisscrossing the valley for the U.S. Geological Survey, studying cracks in roads and driveways for evidence of lateral movement, or side-slip, where it’s clear that one side of the crack moved north and the other south, even if just a few centimeters — just like the jagged fissure that cuts through a west-side subdivision in Napa.\u003c/p>\n\u003cp>Kathy Ortiz remembers riding out the quake, the biggest that she can recall from her 65 years in Napa.\u003c/p>\n\u003cp>“It was unbelievable,” she recalled, days afterward. “My brain is still trying to take it all in.”\u003c/p>\n\u003cp>But Ortiz had no clue until daylight appeared that the quake had left a crack running completely across her street and under the homes on either side — a subtle displacement that geologists say mirrors the grinding along the strike-slip fault that broke right under her house. It turns out that Ortiz lives in the Brown’s Valley section of the West Napa Fault Zone, an area that had never been fully mapped.\u003c/p>\n\u003cp>\u003cem>In the video below, Schwartz explains why this narrow crack in a suburban street is a clue to the fault’s location beneath.\u003c/em>\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=A_fotvoGnF0\u003c/p>\n\u003cp>“The faults in this part of Napa Valley had been mapped as old faults, faults that may have moved in the last 130,000 years or 1.6 million years,” Schwartz explained. “But they weren’t mapped as ‘Holocene,’ or active.”\u003c/p>\n\u003cp>That’s about to change. But it’s not like Jules Verne’s “underground” classic, \u003ca title=\"YouTube - Journey trailer\" href=\"https://www.youtube.com/watch?v=WF8Bf1d_crk\">Journey to the Center of the Earth\u003c/a>. Explorers can drop submersibles tens of thousands of feet to the ocean floor but there is no staircase through the Earth’s crust.\u003c/p>\n\u003cp>“The crust is complex,” Schwartz says. “And each one of these earthquakes gives us a little bit more insight into how it works, but we’ve got a long way to go.”\u003c/p>\n\u003cp>So far, a combination of ground sleuthing and \u003ca title=\"Wiki - interferometry\" href=\"http://en.wikipedia.org/wiki/Interferometry\">interferometry\u003c/a>, which measures changes in the landscape from satellite data and precise radar measurements from NASA aircraft, have allowed scientists to track the Napa quake’s suspect fault for at least 7 miles beyond where it was mapped before. Ultimately, the re-mapping of these faults will likely mean some changes in the seismic zoning of the Napa Valley, and some reconsideration of what can be built, where.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2157-1024x768.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-21774\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2157-1024x768.jpg\" alt=\"UC Riverside geophysicist Gareth Funning uses high-precision GPS antennae and benchmarks placed by the National Geodetic Survey to track ground movements in the Napa Valley. This marker is near Highway 29 in Yountville.\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Riverside geophysicist Gareth Funning uses high-precision GPS antennae and benchmarks placed by the National Geodetic Survey to track ground movements in the Napa Valley. This marker is near Highway 29 in Yountville. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>For Gareth Funning, the quake was like hitting the lottery. The geophysicist from UC Riverside had already been running a long-term study of ground movement in the valley when the earth moved. His network of precise GPS antennas will help create a model of the seismic events (literally) underlying the quake.\u003c/p>\n\u003cp>“We were up north measuring more things like this around Clear Lake when the earthquake happened,” Funning recalls.\u003c/p>\n\u003cp>He and his graduate assistant, Jerlyn Swiatlowski, hightailed it down to Napa to take fresh readings, tracking the movement of \u003ca title=\"Wiki - post\" href=\"http://en.wikipedia.org/wiki/Survey_marker\">markers\u003c/a> placed in the ground years ago as part of the \u003ca title=\"NOAA - Geodetic Survey\" href=\"http://www.ngs.noaa.gov/\">National Geodetic Survey\u003c/a>. Very precise GPS antennae — accurate to about 2 millimeters — placed over each marker, show that some of them moved up to 10 inches with the August 24th temblor. Funning says he’s using the data to model the underpinnings of the Napa quake and its ripple effects on the local geology.\u003c/p>\n\u003cp>“Those models allow us to then calculate the effect of this earthquake on all the other faults around this area,” Funning says, “and whether the stresses on them have changed as a result of this earthquake happening.”\u003c/p>\n\u003cp>Funning says it does appear that neighboring faults from Fairfield to Petaluma were “loaded” with some additional stress by this quake, which could increase the chances of them slipping. The Rodgers Creek fault, which slices from the Bay to Santa Rosa, has the potential for a magnitude-7 quake — bigger than the Loma Prieta quake that hit the Bay Area in 1989.\u003c/p>\n\u003cp>“We want to know whether an earthquake on another fault has become more likely because of this one,” Funning says.\u003c/p>\n\u003cp>A month after the quake, scientists are already gaining a better sense of the seismic potential underneath the wine country — but the picture is still coming together, and it’s hard to know exactly what it portends.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Sometimes we see sequences of earthquakes over a period of decades and maybe that’s what’ll happen here,” Schwartz says. “We don’t know. But it should heighten the earthquake sensibilities of everyone in the Bay Area.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/div>\n\u003cfigure id=\"attachment_21776\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2163-1024x768.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-21776\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2163-1024x768.jpg\" alt=\"USGS Geologist David Schwartz identifies surface cracks in the west Napa Valley that show lateral slip, a clue to the location of faults that caused the magnitude-6 South Napa Earthquake on August 24, 2014.\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">USGS geologist David Schwartz identifies which surface cracks in the west Napa Valley offer clues to the location of faults that caused the magnitude-6 South Napa Earthquake on August 24. Schwartz says this buckling of a driveway is from ground shaking, not a direct indicator of the fault’s location. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>It took less than 20 seconds to shake apart historic buildings and topple chimneys from Vallejo to St. Helena.\u003c/p>\n\u003cp>But throughout the Napa Valley, the August 24th \u003ca title=\"Q - NewsFix - SNQ\" href=\"http://ww2.kqed.org/news/2014/08/24/south-napa-earthquake-photos/\">South Napa Earthquake\u003c/a> left its calling cards — not just the startling damage in downtown Napa but subtle traces on the ground itself: clues to what actually happened deep below the surface. In fact, geologists now say that the South Napa quake created more surface fractures than any known quake of its size in California.\u003c/p>\n\u003cp>Weeks after the magnitude-6.0 shaker, a new picture is emerging of the complex geology underneath. The quake is literally \u003ca title=\"Q-Sci - post\" href=\"http://ww2.kqed.org/science/2014/09/02/napa-quake-forces-redrawing-of-fault-maps/\">re-drawing the fault maps\u003c/a> and providing valuable clues to the next major seismic event.\u003c/p>\n\u003cp>“It’s an incredible laboratory,” says geologist David Schwartz, scrutinizing some buckled pavement in a driveway along Dry Creek Road, west of town.\u003c/p>\n\u003cp>“We develop models and theories based on limited information,” he says, “so we when we have an earthquake that produces the kind of information that this one has, it’s just a great opportunity to learn.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there’s still a lot to learn about the West Napa Fault Zone, a jumble of faults that runs from near Vallejo, for at least 20 miles up the west side of the Napa Valley. It \u003ci>had \u003c/i>been deceptively quiet, except for a 5-point quake in 2000.\u003c/p>\n\u003cp>Early deconstructions of the South Napa quake indicate that it broke about 6 miles deep, upward and to the northwest, along unnamed strands of the West Napa Fault.\u003c/p>\n\u003cfigure id=\"attachment_21803\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/FaultMap_SNQ_USGS_800.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21803\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/FaultMap_SNQ_USGS_800.jpg\" alt=\"Orange lines show where surface clues reveal the likely source faults for the South Napa Earthquake. Some areas reveal up to about 18 inches of lateral displacement. (USGS)\" width=\"1024\" height=\"1325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange lines show where surface clues reveal the likely source faults for the South Napa Earthquake. Some areas reveal up to about 18 inches of lateral displacement. (USGS)\u003c/figcaption>\u003c/figure>\n\u003cp>Schwartz has been crisscrossing the valley for the U.S. Geological Survey, studying cracks in roads and driveways for evidence of lateral movement, or side-slip, where it’s clear that one side of the crack moved north and the other south, even if just a few centimeters — just like the jagged fissure that cuts through a west-side subdivision in Napa.\u003c/p>\n\u003cp>Kathy Ortiz remembers riding out the quake, the biggest that she can recall from her 65 years in Napa.\u003c/p>\n\u003cp>“It was unbelievable,” she recalled, days afterward. “My brain is still trying to take it all in.”\u003c/p>\n\u003cp>But Ortiz had no clue until daylight appeared that the quake had left a crack running completely across her street and under the homes on either side — a subtle displacement that geologists say mirrors the grinding along the strike-slip fault that broke right under her house. It turns out that Ortiz lives in the Brown’s Valley section of the West Napa Fault Zone, an area that had never been fully mapped.\u003c/p>\n\u003cp>\u003cem>In the video below, Schwartz explains why this narrow crack in a suburban street is a clue to the fault’s location beneath.\u003c/em>\u003c/p>\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/A_fotvoGnF0'\n title='//www.youtube.com/embed/A_fotvoGnF0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“The faults in this part of Napa Valley had been mapped as old faults, faults that may have moved in the last 130,000 years or 1.6 million years,” Schwartz explained. “But they weren’t mapped as ‘Holocene,’ or active.”\u003c/p>\n\u003cp>That’s about to change. But it’s not like Jules Verne’s “underground” classic, \u003ca title=\"YouTube - Journey trailer\" href=\"https://www.youtube.com/watch?v=WF8Bf1d_crk\">Journey to the Center of the Earth\u003c/a>. Explorers can drop submersibles tens of thousands of feet to the ocean floor but there is no staircase through the Earth’s crust.\u003c/p>\n\u003cp>“The crust is complex,” Schwartz says. “And each one of these earthquakes gives us a little bit more insight into how it works, but we’ve got a long way to go.”\u003c/p>\n\u003cp>So far, a combination of ground sleuthing and \u003ca title=\"Wiki - interferometry\" href=\"http://en.wikipedia.org/wiki/Interferometry\">interferometry\u003c/a>, which measures changes in the landscape from satellite data and precise radar measurements from NASA aircraft, have allowed scientists to track the Napa quake’s suspect fault for at least 7 miles beyond where it was mapped before. Ultimately, the re-mapping of these faults will likely mean some changes in the seismic zoning of the Napa Valley, and some reconsideration of what can be built, where.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2157-1024x768.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-21774\" src=\"http://ww2.kqed.org/science/wp-content/uploads/sites/35/2014/09/IMG_2157-1024x768.jpg\" alt=\"UC Riverside geophysicist Gareth Funning uses high-precision GPS antennae and benchmarks placed by the National Geodetic Survey to track ground movements in the Napa Valley. This marker is near Highway 29 in Yountville.\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Riverside geophysicist Gareth Funning uses high-precision GPS antennae and benchmarks placed by the National Geodetic Survey to track ground movements in the Napa Valley. This marker is near Highway 29 in Yountville. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>For Gareth Funning, the quake was like hitting the lottery. The geophysicist from UC Riverside had already been running a long-term study of ground movement in the valley when the earth moved. His network of precise GPS antennas will help create a model of the seismic events (literally) underlying the quake.\u003c/p>\n\u003cp>“We were up north measuring more things like this around Clear Lake when the earthquake happened,” Funning recalls.\u003c/p>\n\u003cp>He and his graduate assistant, Jerlyn Swiatlowski, hightailed it down to Napa to take fresh readings, tracking the movement of \u003ca title=\"Wiki - post\" href=\"http://en.wikipedia.org/wiki/Survey_marker\">markers\u003c/a> placed in the ground years ago as part of the \u003ca title=\"NOAA - Geodetic Survey\" href=\"http://www.ngs.noaa.gov/\">National Geodetic Survey\u003c/a>. Very precise GPS antennae — accurate to about 2 millimeters — placed over each marker, show that some of them moved up to 10 inches with the August 24th temblor. Funning says he’s using the data to model the underpinnings of the Napa quake and its ripple effects on the local geology.\u003c/p>\n\u003cp>“Those models allow us to then calculate the effect of this earthquake on all the other faults around this area,” Funning says, “and whether the stresses on them have changed as a result of this earthquake happening.”\u003c/p>\n\u003cp>Funning says it does appear that neighboring faults from Fairfield to Petaluma were “loaded” with some additional stress by this quake, which could increase the chances of them slipping. The Rodgers Creek fault, which slices from the Bay to Santa Rosa, has the potential for a magnitude-7 quake — bigger than the Loma Prieta quake that hit the Bay Area in 1989.\u003c/p>\n\u003cp>“We want to know whether an earthquake on another fault has become more likely because of this one,” Funning says.\u003c/p>\n\u003cp>A month after the quake, scientists are already gaining a better sense of the seismic potential underneath the wine country — but the picture is still coming together, and it’s hard to know exactly what it portends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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