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"content": "\u003cp>The aquaculture industry in Wisconsin could be in for a boost, as techniques for growing marine life in artificial ponds are leading to the state's first indoor shrimp farm.\u003c/p>\n\u003cp>Every morning inside a big red building near downtown Westby, you'll find Forbes Adam feeding his 14,000 shrimp.\u003c/p>\n\u003cfigure id=\"attachment_70376\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3.jpg\">\u003cimg class=\"wp-image-70376 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3-337x253.jpg\" alt=\"These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“We can feed them a little bit,” he said, shaking a protein feed into the tank. “Oh, here they come.”\u003c/p>\n\u003cp>Small, translucent shrimp bop their way to the water's surface.\u003c/p>\n\u003cp>“When they're little, they're calm,” Adam said. “When they get older, they're flopping all over like crazy. Flopping around like... oh, there he goes!”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is \u003ca title=\"Dairyland Shrimp\" href=\"http://www.dairylandshrimp.com/\" target=\"_blank\">Dairyland Shrimp\u003c/a>, Wisconsin's first indoor shrimp farm. The heaters, fans, and water pumps hum loudly and keep the room at a balmy 93 degrees. Pacific white shrimp swim in four saltwater tanks that look like huge above-ground swimming pools.\u003c/p>\n\u003cp>Adam may be an unlikely farmer. The former excavating contractor was looking for a new line of work when he stumbled across the idea of inland shrimp farming. He eventually visited an Indiana shrimp farm and was instantly hooked.\u003c/p>\n\u003cfigure id=\"attachment_70378\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7.jpg\">\u003cimg class=\"wp-image-70378 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7-337x253.jpg\" alt=\"Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR) \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I bought a pound of shrimp down there and when I ate it, I was just blown away by the flavor. I've never tasted shrimp that tasted so good. That's what really solidified the idea that I should do this.”\u003c/p>\n\u003cp>Adam isn't the first Wisconsin farmer to try shrimping, but he is the first to do it indoors.\u003c/p>\n\u003cp>Ron Johnson is an aquaculture outreach specialist with University of Wisconsin-Extension. He says Wisconsin farmers have tried to raise shrimp in outdoor ponds in the past, but the region's climate isn't ideal for operations. Johnson says it's always good for the industry when a farmer tries to raise a product in a new way.\u003c/p>\n\u003cp>“Shrimp is one of the highest consumed seafood products in the United States, so the markets are there,” Johnson said. “It's just a matter of whether the shrimp can be produced economically to make a profit.”\u003c/p>\n\u003cp>It is profitable For Matt Weichers, who started Northern Iowa Shrimp in Cedar Falls last year.\u003c/p>\n\u003cp>“I'm completely sold out of shrimp,” Weichers said, “and I'm unable to keep up with that demand.”\u003c/p>\n\u003cp>Weichers only sells to individuals; he doesn't have enough shrimp to sell to interested restaurants and markets. Northern Iowa Shrimp has 40 tanks, 10 times the number as Dairyland Shrimp.\u003c/p>\n\u003cp>Weichers says a number of factors play into the growing demand for local seafood. Consumers are concerned about antibiotics and hormones commonly used at foreign shrimp farms. There's a shrimp disease sweeping farms in Southeast Asia and Mexico, and wild shrimp stocks are declining around the world. Weichers says indoor farming will help keep shrimp on the dinner table.\u003c/p>\n\u003cp>“I think it's the only way it's sustainable in the long run,” Weichers said. “The demand for a high-quality, high-protein, and healthy food is doing nothing but going up.”\u003c/p>\n\u003cp>Back at Dairyland Shrimp, Adam considers the industry's legacy.\u003c/p>\n\u003cfigure id=\"attachment_70377\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\">\u003cimg class=\"wp-image-70377 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\" alt=\"Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\" width=\"1448\" height=\"1086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-960x720.jpg 960w\" sizes=\"(max-width: 1448px) 100vw, 1448px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I don't know if it will be the wave of the future, but it definitely has the potential. I hope for the environment's sake it will be,” Adam said. “Not only for the environment, for just sustainable food and quality food, I think the United States does need more shrimp farms, absolutely.”\u003c/p>\n\u003cp>Beyond high energy costs, Adam considers his operation to be environmentally sustainable. He recycles water in the tanks and there is very little wastewater. Shrimp live off of feed and biofloc, a bacteria that consumes the shrimp's waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Adam already has plans to expand Dairyland Shrimp this year. He will sell his products to local individuals and restaurants, and at the nearby farmers' market.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The aquaculture industry in Wisconsin could be in for a boost, as techniques for growing marine life in artificial ponds are leading to the state's first indoor shrimp farm.\u003c/p>\n\u003cp>Every morning inside a big red building near downtown Westby, you'll find Forbes Adam feeding his 14,000 shrimp.\u003c/p>\n\u003cfigure id=\"attachment_70376\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3.jpg\">\u003cimg class=\"wp-image-70376 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3-337x253.jpg\" alt=\"These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“We can feed them a little bit,” he said, shaking a protein feed into the tank. “Oh, here they come.”\u003c/p>\n\u003cp>Small, translucent shrimp bop their way to the water's surface.\u003c/p>\n\u003cp>“When they're little, they're calm,” Adam said. “When they get older, they're flopping all over like crazy. Flopping around like... oh, there he goes!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is \u003ca title=\"Dairyland Shrimp\" href=\"http://www.dairylandshrimp.com/\" target=\"_blank\">Dairyland Shrimp\u003c/a>, Wisconsin's first indoor shrimp farm. The heaters, fans, and water pumps hum loudly and keep the room at a balmy 93 degrees. Pacific white shrimp swim in four saltwater tanks that look like huge above-ground swimming pools.\u003c/p>\n\u003cp>Adam may be an unlikely farmer. The former excavating contractor was looking for a new line of work when he stumbled across the idea of inland shrimp farming. He eventually visited an Indiana shrimp farm and was instantly hooked.\u003c/p>\n\u003cfigure id=\"attachment_70378\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7.jpg\">\u003cimg class=\"wp-image-70378 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7-337x253.jpg\" alt=\"Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR) \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I bought a pound of shrimp down there and when I ate it, I was just blown away by the flavor. I've never tasted shrimp that tasted so good. That's what really solidified the idea that I should do this.”\u003c/p>\n\u003cp>Adam isn't the first Wisconsin farmer to try shrimping, but he is the first to do it indoors.\u003c/p>\n\u003cp>Ron Johnson is an aquaculture outreach specialist with University of Wisconsin-Extension. He says Wisconsin farmers have tried to raise shrimp in outdoor ponds in the past, but the region's climate isn't ideal for operations. Johnson says it's always good for the industry when a farmer tries to raise a product in a new way.\u003c/p>\n\u003cp>“Shrimp is one of the highest consumed seafood products in the United States, so the markets are there,” Johnson said. “It's just a matter of whether the shrimp can be produced economically to make a profit.”\u003c/p>\n\u003cp>It is profitable For Matt Weichers, who started Northern Iowa Shrimp in Cedar Falls last year.\u003c/p>\n\u003cp>“I'm completely sold out of shrimp,” Weichers said, “and I'm unable to keep up with that demand.”\u003c/p>\n\u003cp>Weichers only sells to individuals; he doesn't have enough shrimp to sell to interested restaurants and markets. Northern Iowa Shrimp has 40 tanks, 10 times the number as Dairyland Shrimp.\u003c/p>\n\u003cp>Weichers says a number of factors play into the growing demand for local seafood. Consumers are concerned about antibiotics and hormones commonly used at foreign shrimp farms. There's a shrimp disease sweeping farms in Southeast Asia and Mexico, and wild shrimp stocks are declining around the world. Weichers says indoor farming will help keep shrimp on the dinner table.\u003c/p>\n\u003cp>“I think it's the only way it's sustainable in the long run,” Weichers said. “The demand for a high-quality, high-protein, and healthy food is doing nothing but going up.”\u003c/p>\n\u003cp>Back at Dairyland Shrimp, Adam considers the industry's legacy.\u003c/p>\n\u003cfigure id=\"attachment_70377\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\">\u003cimg class=\"wp-image-70377 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\" alt=\"Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\" width=\"1448\" height=\"1086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-960x720.jpg 960w\" sizes=\"(max-width: 1448px) 100vw, 1448px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I don't know if it will be the wave of the future, but it definitely has the potential. 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"content": "\u003cp>Farmer and environmentalist Wendell Berry is known to many as the father of the sustainable food movement. He is an outspoken advocate for an agrarian revolution to end industrialized practices that he says are poisoning the land and destroying rural communities. In recent years Berry has promoted a 50-Year Farm Bill, which presents a long-term plan to reduce soil erosion and land pollution by replacing annual crops with perennials. His latest book, \u003cem>Distant Neighbors\u003c/em>, chronicles his 40-year correspondence with poet Gary Snyder, and discusses everything from faith and family to the destruction of the environment. 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So this issue of sustainability requires a lot of careful thought about ways of work and kinds of materials and it’s a conversation that we’ve just begun. The thing that we’re most needing to sustain is the health of the ecosphere, which is a big job. It then divides itself naturally into the need to sustain local ecosystems. The great fact of our time is that while our conversation about sustainability is trying to get started, we’re destroying the health of the local ecosystems.\u003c/p>\n\u003cfigure id=\"attachment_71585\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr.jpg\">\u003cimg class=\"size-medium wp-image-71585\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr-337x253.jpg\" alt=\"Buying produce at farmers' markets helps support local economies and build community. (Craig Miller/KQED)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buying produce at farmers' markets helps support local economies and build community, according to Berry. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In the past you’ve advocated for a 50-Year Farm Bill to try to address some of these problems.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m glad you mentioned \u003ca href=\"http://www.theatlantic.com/national/archive/2012/11/the-50-year-farm-bill/265099/\" target=\"_blank\">the 50-Year Farm Bill\u003c/a>, because it makes sense. It is a brief document that has the great virtue of making sense about agriculture itself rather than about food stamps and those peripheral matters (not that I’m against food stamps). But the idea is to reverse the ratio between annual and perennial plants. We now have 20 percent perennial and 80 percent annual, and the proposal is in 50 years to reverse that to 80 percent perennial and 20 percent annual. This involves diminishing the amount of erosion, the toxicity of these fields, and the ongoing destruction of rural communities.\u003c/p>\n\u003cp>\u003cstrong>You’ve talked a lot about local economies and local communities. Our world has become so globalized, is it possible to have truly local economies anymore?\u003c/strong>\u003c/p>\n\u003cp>There’s some authentic hope in this effort to promote local food, which is succeeding. It’s based on an informed population of customers, it’s based on knowledgeable land use, and it is antithetical to globalization and the global economy.\u003c/p>\n\u003cp>\u003cstrong>There are a lot of big corporations now trying to jump onto the sustainable food movement. For example, Coca-Cola and McDonald’s have new environmental goals for 2020. What do you make of that?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71587\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med.png\">\u003cimg class=\"wp-image-71587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med-491x360.png\" alt=\"GMO labeling initiatives by state. States in green have passed GMO labeling laws. States in blue have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. States in gray have yet to review GMO labeling. Visit Right to Know GMO for more information. (Liz Roth-Johnson/KQED)\" width=\"390\" height=\"286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO labeling initiatives by state. Blue states have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. Gray states have yet to review GMO labeling. Green states have passed GMO labeling laws. Click to enlarge. Source: \u003ca href=\"http://righttoknow-gmo.org/states\" target=\"_blank\">Right to Know GMO\u003c/a> (Liz Roth-Johnson/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>I was raised with a certain prejudice against corporations. And it has become less a prejudice than a case. Jefferson said we shouldn’t trust the government; I don’t think we should trust corporations. I don’t think the conservationists and environmentalists have anything to gain from getting into bed with the corporations. I think the corporations are doing that out of self-interest.\u003c/p>\n\u003cp>\u003cstrong>Do you think genetically modified foods should be labeled?\u003c/strong>\u003c/p>\n\u003cp>Oh, of course they should be labeled! Genetic modification is just the ultimate so far in the corporate effort to rule the food industry and the agricultural landscapes.\u003c/p>\n\u003cp>\u003cstrong>There are also researchers in universities trying to use genetic modification to, say, make crops that will help small farmers in Third World countries. Is there a way we could judiciously use genetic modification?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71589\" class=\"wp-caption alignleft\" style=\"max-width: 220px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes.jpg\">\u003cimg class=\"wp-image-71589\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes-272x360.jpg\" alt=\"Photo by Guy Mendes\" width=\"220\" height=\"291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Guy Mendes\u003c/figcaption>\u003c/figure>\n\u003cp>I would say view it with suspicion. These people [corporations] are not going to do anything, I think, to help small people succeed. They’re going to do it in their own interest. And people who are working in universities from altruistic motives can’t stop their work from being taken over and used and abused by the corporations. I take it all with a grain of salt … more than a grain of salt!\u003c/p>\n\u003cp>\u003cstrong>Through all of this, you seem to remain fairly optimistic that we can change the food system. Where does that optimism come from?\u003c/strong>\u003c/p>\n\u003cp>Now, I’m not optimistic. I’m hopeful, because I know there are better ways of treating the world. And I know that not just from theory, but from examples, from things I’ve seen, and from things I’ve learned from reading history. It is possible to do better. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m glad you mentioned \u003ca href=\"http://www.theatlantic.com/national/archive/2012/11/the-50-year-farm-bill/265099/\" target=\"_blank\">the 50-Year Farm Bill\u003c/a>, because it makes sense. It is a brief document that has the great virtue of making sense about agriculture itself rather than about food stamps and those peripheral matters (not that I’m against food stamps). But the idea is to reverse the ratio between annual and perennial plants. We now have 20 percent perennial and 80 percent annual, and the proposal is in 50 years to reverse that to 80 percent perennial and 20 percent annual. This involves diminishing the amount of erosion, the toxicity of these fields, and the ongoing destruction of rural communities.\u003c/p>\n\u003cp>\u003cstrong>You’ve talked a lot about local economies and local communities. Our world has become so globalized, is it possible to have truly local economies anymore?\u003c/strong>\u003c/p>\n\u003cp>There’s some authentic hope in this effort to promote local food, which is succeeding. It’s based on an informed population of customers, it’s based on knowledgeable land use, and it is antithetical to globalization and the global economy.\u003c/p>\n\u003cp>\u003cstrong>There are a lot of big corporations now trying to jump onto the sustainable food movement. For example, Coca-Cola and McDonald’s have new environmental goals for 2020. What do you make of that?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71587\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med.png\">\u003cimg class=\"wp-image-71587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med-491x360.png\" alt=\"GMO labeling initiatives by state. States in green have passed GMO labeling laws. States in blue have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. States in gray have yet to review GMO labeling. Visit Right to Know GMO for more information. (Liz Roth-Johnson/KQED)\" width=\"390\" height=\"286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO labeling initiatives by state. Blue states have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. Gray states have yet to review GMO labeling. Green states have passed GMO labeling laws. Click to enlarge. Source: \u003ca href=\"http://righttoknow-gmo.org/states\" target=\"_blank\">Right to Know GMO\u003c/a> (Liz Roth-Johnson/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>I was raised with a certain prejudice against corporations. And it has become less a prejudice than a case. Jefferson said we shouldn’t trust the government; I don’t think we should trust corporations. I don’t think the conservationists and environmentalists have anything to gain from getting into bed with the corporations. I think the corporations are doing that out of self-interest.\u003c/p>\n\u003cp>\u003cstrong>Do you think genetically modified foods should be labeled?\u003c/strong>\u003c/p>\n\u003cp>Oh, of course they should be labeled! Genetic modification is just the ultimate so far in the corporate effort to rule the food industry and the agricultural landscapes.\u003c/p>\n\u003cp>\u003cstrong>There are also researchers in universities trying to use genetic modification to, say, make crops that will help small farmers in Third World countries. Is there a way we could judiciously use genetic modification?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71589\" class=\"wp-caption alignleft\" style=\"max-width: 220px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes.jpg\">\u003cimg class=\"wp-image-71589\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes-272x360.jpg\" alt=\"Photo by Guy Mendes\" width=\"220\" height=\"291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Guy Mendes\u003c/figcaption>\u003c/figure>\n\u003cp>I would say view it with suspicion. These people [corporations] are not going to do anything, I think, to help small people succeed. They’re going to do it in their own interest. And people who are working in universities from altruistic motives can’t stop their work from being taken over and used and abused by the corporations. I take it all with a grain of salt … more than a grain of salt!\u003c/p>\n\u003cp>\u003cstrong>Through all of this, you seem to remain fairly optimistic that we can change the food system. Where does that optimism come from?\u003c/strong>\u003c/p>\n\u003cp>Now, I’m not optimistic. I’m hopeful, because I know there are better ways of treating the world. And I know that not just from theory, but from examples, from things I’ve seen, and from things I’ve learned from reading history. It is possible to do better. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Animation by Michaela Vatcheva\u003cbr>\n\u003c/em>\u003cbr>\n“Heirloom” tomatoes. “Hybrid” cucumber seeds. Cereal free of “genetically modified” ingredients. These food labels are everywhere, but what exactly do they mean? In the short animation above, we remove some of the mystery by showing that these terms refer to different ways of creating plants with appealing traits -- like a drought-resistant strain of wheat or a beautifully blushing apple.\u003c/p>\n\u003cp>Designing a better plant has always been part of agriculture, but as we’ve learned more about genetics, our toolkit for developing those plants has expanded. Plant varieties that used to be fine-tuned in the field over many generations can now be developed much more quickly in a greenhouse or lab. These advances have enabled us to bring new, high-performing crop species to market quickly, but they have inflicted some collateral damage on agricultural diversity. Watch the QUEST video \u003ca title=\"Saving Our Seeds\" href=\"http://ww2.kqed.org/quest/video/saving-our-seeds/\">“Saving Our Seeds”\u003c/a> to find out why this diversity matters and meet some of the people working to preserve it.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It’s not your fault, gardeners. Strawberries are not very well suited to this \u003ca href=\"http://www.plantmaps.com/interactive-north-carolina-usda-plant-zone-hardiness-map.php\" target=\"_blank\">hot, dry climate\u003c/a>. That’s why your garden-variety strawberries probably don’t look -- or taste -- much like the plump varieties found at farm stands or grocery stores. But help is on the way.\u003c/p>\n\u003cp>The fact is, the North Carolina climate is hostile to the so-called “love fruit.” These delicate seed receptacles are more suited to temperate climates, \u003ca href=\"http://www.fred.ifas.ufl.edu/pdf/webinar/Strawberry.pdf\" target=\"_blank\">like coastal California\u003c/a>, where cool, moist nights help the plant thrive. But strawberries \u003cstrong>can\u003c/strong> flourish in more extreme climates, thanks to science and “North Carolina is able to grow strawberries because of all the science and technology that is devoted to the crop,” said Debby Wechsler, executive secretary of the North Carolina Strawberry Association. “It’s really what is known as intense management. It takes a lot of care. It’s not like you just throw them out and let them grow.”\u003c/p>\n\u003cp>A good example of that intense management can be seen on the \u003ca href=\"http://www.wallerfamilyfarm.com/Site/Welcome.html\" target=\"_blank\">Waller Family Farm\u003c/a> in Durham, NC. Mark Waller farms 40 acres of strawberries on what used to be a tobacco farm. Customers can pick their own strawberries or visit the market he runs during the strawberry season, which lasts anywhere from April through June.\u003c/p>\n\u003cp>“Once we see about eight to ten blooms per plant, we really pick up the intensity around the farm,” said Waller. “Not only are we fertilizing but we are also really watching for frost.”\u003c/p>\n\u003cp>And that’s where North Carolina State University Professor Emeritus Barclay Poling’s research comes in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If it’s real humid, with ‘lots of moisture in the air’ type of night, we can get frost or ice crystals on the bloom and we’ve killed blossoms as high as 31 degrees, which is really interesting,” explained Poling. “If it’s a dry night, with a low dew point, in those conditions the flowers can super cool to as low as 27, so that’s quite a range.”\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=BcV_jYeHGQ0\u003c/p>\n\u003cp>\u003cem>Watch this video to learn how farmers and scientists use digital thermometers to help strawberries thrive in North Carolina.\u003c/em>\u003c/p>\n\u003cp>Poling has found the average critical temperature for strawberry blooms in the state is 28 degrees. If the blooms get much colder than that, they will either stay dormant and wait for warmer weather or possibly die if the cold persists. Because the blooms are the most vulnerable tissue for the strawberry plant, and the most critical to a successful harvest, Poling compiles a wealth of weather information into an alert system to warn farmers of significant weather events during the all-important spring growing season.\u003c/p>\n\u003cp>And a key tool in this “nurture versus nature” battle is a new type of handheld digital thermometer, which Poling helped develop. Electrodes at one end of a wire are inserted into the strawberry blossoms while the other end of the wire is connected to a digital thermometer. The device reads the temperature of the strawberry blossom. Farmers use those readings together with the weather forecast to decide whether to cover the crops or irrigate them to protect from frost.\u003c/p>\n\u003cp>And it’s not just protection from the cold: the handheld thermometer is also helpful as the weather gets warm. If the strawberry blossom temperature gets too high, the farmer needs to increase irrigation to cool the plants.\u003c/p>\n\u003cfigure id=\"attachment_71007\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_8109_640x360.jpg\">\u003cimg class=\"wp-image-71007\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_8109_640x360-450x253.jpg\" alt=\"IMG_8109_640x360\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The United States is the world's leading strawberry producer, accounting for \u003ca href=\"http://www.fred.ifas.ufl.edu/pdf/webinar/Strawberry.pdf\">over 25 percent of global production\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>The reality is that for all of the help science has provided to strawberry farmers, Mother Nature is still full of surprises and challenges.\u003c/p>\n\u003cp>“It’s sort of like going out on a hike and seeing a sign that says ‘unmarked trail,’” said Poling as he smiled and plucked a berry from a plant to examine it. “For all we can monitor and plan for, every strawberry season is an unmarked trail, and so you go out and anticipate what might be happening, but you are never sure.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So where does that leave you, the intrepid gardener, trying to grow strawberries in this hostile North Carolina environment? Well, you can either invest in one of Poling’s $1,000 thermometers, or you can head to your closest \u003ca href=\"http://www.pickyourown.org/NC.htm\" target=\"_blank\">“U-pick” farm\u003c/a>, walk the rows, and pick your own perfectly plump strawberries for under $2 a pound.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s not your fault, gardeners. Strawberries are not very well suited to this \u003ca href=\"http://www.plantmaps.com/interactive-north-carolina-usda-plant-zone-hardiness-map.php\" target=\"_blank\">hot, dry climate\u003c/a>. That’s why your garden-variety strawberries probably don’t look -- or taste -- much like the plump varieties found at farm stands or grocery stores. But help is on the way.\u003c/p>\n\u003cp>The fact is, the North Carolina climate is hostile to the so-called “love fruit.” These delicate seed receptacles are more suited to temperate climates, \u003ca href=\"http://www.fred.ifas.ufl.edu/pdf/webinar/Strawberry.pdf\" target=\"_blank\">like coastal California\u003c/a>, where cool, moist nights help the plant thrive. But strawberries \u003cstrong>can\u003c/strong> flourish in more extreme climates, thanks to science and “North Carolina is able to grow strawberries because of all the science and technology that is devoted to the crop,” said Debby Wechsler, executive secretary of the North Carolina Strawberry Association. “It’s really what is known as intense management. It takes a lot of care. It’s not like you just throw them out and let them grow.”\u003c/p>\n\u003cp>A good example of that intense management can be seen on the \u003ca href=\"http://www.wallerfamilyfarm.com/Site/Welcome.html\" target=\"_blank\">Waller Family Farm\u003c/a> in Durham, NC. Mark Waller farms 40 acres of strawberries on what used to be a tobacco farm. Customers can pick their own strawberries or visit the market he runs during the strawberry season, which lasts anywhere from April through June.\u003c/p>\n\u003cp>“Once we see about eight to ten blooms per plant, we really pick up the intensity around the farm,” said Waller. “Not only are we fertilizing but we are also really watching for frost.”\u003c/p>\n\u003cp>And that’s where North Carolina State University Professor Emeritus Barclay Poling’s research comes in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If it’s real humid, with ‘lots of moisture in the air’ type of night, we can get frost or ice crystals on the bloom and we’ve killed blossoms as high as 31 degrees, which is really interesting,” explained Poling. “If it’s a dry night, with a low dew point, in those conditions the flowers can super cool to as low as 27, so that’s quite a range.”\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/BcV_jYeHGQ0'\n title='//www.youtube.com/embed/BcV_jYeHGQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cem>Watch this video to learn how farmers and scientists use digital thermometers to help strawberries thrive in North Carolina.\u003c/em>\u003c/p>\n\u003cp>Poling has found the average critical temperature for strawberry blooms in the state is 28 degrees. If the blooms get much colder than that, they will either stay dormant and wait for warmer weather or possibly die if the cold persists. Because the blooms are the most vulnerable tissue for the strawberry plant, and the most critical to a successful harvest, Poling compiles a wealth of weather information into an alert system to warn farmers of significant weather events during the all-important spring growing season.\u003c/p>\n\u003cp>And a key tool in this “nurture versus nature” battle is a new type of handheld digital thermometer, which Poling helped develop. Electrodes at one end of a wire are inserted into the strawberry blossoms while the other end of the wire is connected to a digital thermometer. The device reads the temperature of the strawberry blossom. Farmers use those readings together with the weather forecast to decide whether to cover the crops or irrigate them to protect from frost.\u003c/p>\n\u003cp>And it’s not just protection from the cold: the handheld thermometer is also helpful as the weather gets warm. If the strawberry blossom temperature gets too high, the farmer needs to increase irrigation to cool the plants.\u003c/p>\n\u003cfigure id=\"attachment_71007\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_8109_640x360.jpg\">\u003cimg class=\"wp-image-71007\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_8109_640x360-450x253.jpg\" alt=\"IMG_8109_640x360\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The United States is the world's leading strawberry producer, accounting for \u003ca href=\"http://www.fred.ifas.ufl.edu/pdf/webinar/Strawberry.pdf\">over 25 percent of global production\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>The reality is that for all of the help science has provided to strawberry farmers, Mother Nature is still full of surprises and challenges.\u003c/p>\n\u003cp>“It’s sort of like going out on a hike and seeing a sign that says ‘unmarked trail,’” said Poling as he smiled and plucked a berry from a plant to examine it. “For all we can monitor and plan for, every strawberry season is an unmarked trail, and so you go out and anticipate what might be happening, but you are never sure.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So where does that leave you, the intrepid gardener, trying to grow strawberries in this hostile North Carolina environment? Well, you can either invest in one of Poling’s $1,000 thermometers, or you can head to your closest \u003ca href=\"http://www.pickyourown.org/NC.htm\" target=\"_blank\">“U-pick” farm\u003c/a>, walk the rows, and pick your own perfectly plump strawberries for under $2 a pound.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Kirk Lombard is lying on the beach, reaching his arm into a white plastic tube jammed two feet into the sand.\u003c/p>\n\u003cp>“That’s it,” he exclaims as he pulls out a horseneck clam. He shows the croissant-sized mollusk to a group of \u003ca href=\"http://www.stanford.edu/\">Stanford University\u003c/a> alumni who are on a tour to understand where their seafood comes from.\u003c/p>\n\u003cp>Lombard, who runs \u003ca href=\"http://www.seaforager.com\">Seaforager\u003c/a>, a seafood subscription service in San Francisco, is one of a growing number of fishermen who have started directly connecting people with the food they eat.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"Fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish.\" -- Duke University economics professor Martin Smith\u003c/aside>\n\u003cp>Lombard’s “community-supported fishery” provides 275 people in the Bay Area with weekly or biweekly shipments of fresh, locally caught seafood from the California coast.\u003c/p>\n\u003cp>“They really are getting a very special product,” Lombard said. “I am actually providing them with something that is very hard to get.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because more than 91 percent of seafood in the U.S. is imported, finding local seafood at most nearby grocery stores can be nearly impossible.\u003c/p>\n\u003cp>For $24 a week, members of Lombard’s community-supported fishery get a package of local fish, such as salmon, halibut, and trout that are available as fillets. Or they can opt for Neptune’s Delight, a surprise combination of small whole fish and shellfish like spot prawns, clams, and mussels.\u003c/p>\n\u003cfigure id=\"attachment_71274\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6.jpg\">\u003cimg class=\"wp-image-71274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6-272x360.jpg\" alt=\"Community Supported Fisheries photo 6\" width=\"235\" height=\"311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipper Otto's, a community supported fishery in British Columbia, has become so popular it now boasts a 400-person wait list. Photo: Clare Wheeler.\u003c/figcaption>\u003c/figure>\n\u003cp>Most fish comes from within a 200-mile radius of San Francisco, depending on what’s in season. Participants can choose from ten pickup locations or pay $8 to have the fish delivered.\u003c/p>\n\u003cp>“It’s the freshest seafood product in the city,” Lombard said. “It’s straight from the boat or dockside, or I catch it myself.”\u003c/p>\n\u003cp>Since 2007, community-supported fisheries have grown in popularity across North America\u003cstrong>. \u003c/strong>There are now almost 200 throughout the United States and Canada.\u003c/p>\n\u003cp>Josh Stoll helped start \u003ca href=\"http://www.walking-fish.org/\">Walking Fish\u003c/a> in North Carolina and the cooperative became so popular he created \u003ca href=\"http://www.localcatch.org/\">LocalCatch.org\u003c/a> so consumers across the country could find similar community-supported fisheries in their area.\u003c/p>\n\u003cp>“People from all over the country asked, ‘How can we do this?’” said Stoll. “And it wasn’t because they wanted North Carolina seafood. It’s because they wanted something that was good for local fishermen.”\u003c/p>\n\u003cp>Modeled after community-supported agriculture, these community-supported fisheries enable subscribers to purchase a “share” in a CSF, which goes directly to the fishermen.\u003c/p>\n\u003cp>This helps fishermen pay for labor and equipment costs upfront and guarantees a steady supply of fresh, local seafood for members.\u003c/p>\n\u003cp>“Today fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish. The stocks are maxed out,” said \u003ca href=\"http://duke.edu/\">Duke University\u003c/a> economics professor Martin Smith.\u003c/p>\n\u003cfigure id=\"attachment_71291\" class=\"wp-caption alignright\" style=\"max-width: 351px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging.jpg\">\u003cimg class=\"wp-image-71291\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging-480x360.jpg\" alt=\"Kirk Lombard digging\" width=\"351\" height=\"263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard digs for a large horseneck clam during one of his seafood foraging tours in Half Moon Bay. Photo: Matt Duckworth.\u003c/figcaption>\u003c/figure>\n\u003cp>“There are a couple strategies to make up for decreased revenue. One option is to provide a higher quality product that you can charge more for.”\u003c/p>\n\u003cp>But while CSFs help fishermen and provide fresh local seafood to eager consumers, they don’t necessarily tread lightly on the environment.\u003c/p>\n\u003cp>“There’s a misconception that local equals sustainable,” said Robin Pelc, fisheries research manager at the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a>. “Some seafood may still be overfished or be caught using a drag net.”\u003c/p>\n\u003cp>In fact, several CSFs in the Bay Area, including \u003ca href=\"http://www.localcatchmontereybay.com/\">Local Catch Monterey Bay\u003c/a> use bottom trawling to harvest ground fish. The method of dragging a net across the bottom of the ocean means everything in its path is collected and can often lead to bycatch, or unwanted species that are killed and tossed back into the ocean.\u003c/p>\n\u003cp>“The best way to find out if your seafood is sustainable is ask CSFs a simple question, ‘Is this sustainable?’ and get in a conversation and see what their definition is,” Pelc said. “Ask the people running the CSF and they can tell you the story behind the seafood.”\u003c/p>\n\u003cp>Pelc provides recommendations for the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium’s Seafood Watch guide\u003c/a>, which lists unsustainably caught seafood and recommends better alternatives.\u003c/p>\n\u003cp>“But just like we’ll never get all of our grains from CSAs, the same will be true of seafood,” said Smith. “There will be large industrial fisheries that will still provide the bulk of seafood protein.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The value of CSFs right now is experimental, and whether it’s an important part of the sustainable seafood model remains to be seen. It’s still an open question.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kirk Lombard is lying on the beach, reaching his arm into a white plastic tube jammed two feet into the sand.\u003c/p>\n\u003cp>“That’s it,” he exclaims as he pulls out a horseneck clam. He shows the croissant-sized mollusk to a group of \u003ca href=\"http://www.stanford.edu/\">Stanford University\u003c/a> alumni who are on a tour to understand where their seafood comes from.\u003c/p>\n\u003cp>Lombard, who runs \u003ca href=\"http://www.seaforager.com\">Seaforager\u003c/a>, a seafood subscription service in San Francisco, is one of a growing number of fishermen who have started directly connecting people with the food they eat.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"Fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish.\" -- Duke University economics professor Martin Smith\u003c/aside>\n\u003cp>Lombard’s “community-supported fishery” provides 275 people in the Bay Area with weekly or biweekly shipments of fresh, locally caught seafood from the California coast.\u003c/p>\n\u003cp>“They really are getting a very special product,” Lombard said. “I am actually providing them with something that is very hard to get.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because more than 91 percent of seafood in the U.S. is imported, finding local seafood at most nearby grocery stores can be nearly impossible.\u003c/p>\n\u003cp>For $24 a week, members of Lombard’s community-supported fishery get a package of local fish, such as salmon, halibut, and trout that are available as fillets. Or they can opt for Neptune’s Delight, a surprise combination of small whole fish and shellfish like spot prawns, clams, and mussels.\u003c/p>\n\u003cfigure id=\"attachment_71274\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6.jpg\">\u003cimg class=\"wp-image-71274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6-272x360.jpg\" alt=\"Community Supported Fisheries photo 6\" width=\"235\" height=\"311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipper Otto's, a community supported fishery in British Columbia, has become so popular it now boasts a 400-person wait list. Photo: Clare Wheeler.\u003c/figcaption>\u003c/figure>\n\u003cp>Most fish comes from within a 200-mile radius of San Francisco, depending on what’s in season. Participants can choose from ten pickup locations or pay $8 to have the fish delivered.\u003c/p>\n\u003cp>“It’s the freshest seafood product in the city,” Lombard said. “It’s straight from the boat or dockside, or I catch it myself.”\u003c/p>\n\u003cp>Since 2007, community-supported fisheries have grown in popularity across North America\u003cstrong>. \u003c/strong>There are now almost 200 throughout the United States and Canada.\u003c/p>\n\u003cp>Josh Stoll helped start \u003ca href=\"http://www.walking-fish.org/\">Walking Fish\u003c/a> in North Carolina and the cooperative became so popular he created \u003ca href=\"http://www.localcatch.org/\">LocalCatch.org\u003c/a> so consumers across the country could find similar community-supported fisheries in their area.\u003c/p>\n\u003cp>“People from all over the country asked, ‘How can we do this?’” said Stoll. “And it wasn’t because they wanted North Carolina seafood. It’s because they wanted something that was good for local fishermen.”\u003c/p>\n\u003cp>Modeled after community-supported agriculture, these community-supported fisheries enable subscribers to purchase a “share” in a CSF, which goes directly to the fishermen.\u003c/p>\n\u003cp>This helps fishermen pay for labor and equipment costs upfront and guarantees a steady supply of fresh, local seafood for members.\u003c/p>\n\u003cp>“Today fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish. The stocks are maxed out,” said \u003ca href=\"http://duke.edu/\">Duke University\u003c/a> economics professor Martin Smith.\u003c/p>\n\u003cfigure id=\"attachment_71291\" class=\"wp-caption alignright\" style=\"max-width: 351px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging.jpg\">\u003cimg class=\"wp-image-71291\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging-480x360.jpg\" alt=\"Kirk Lombard digging\" width=\"351\" height=\"263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard digs for a large horseneck clam during one of his seafood foraging tours in Half Moon Bay. Photo: Matt Duckworth.\u003c/figcaption>\u003c/figure>\n\u003cp>“There are a couple strategies to make up for decreased revenue. One option is to provide a higher quality product that you can charge more for.”\u003c/p>\n\u003cp>But while CSFs help fishermen and provide fresh local seafood to eager consumers, they don’t necessarily tread lightly on the environment.\u003c/p>\n\u003cp>“There’s a misconception that local equals sustainable,” said Robin Pelc, fisheries research manager at the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a>. “Some seafood may still be overfished or be caught using a drag net.”\u003c/p>\n\u003cp>In fact, several CSFs in the Bay Area, including \u003ca href=\"http://www.localcatchmontereybay.com/\">Local Catch Monterey Bay\u003c/a> use bottom trawling to harvest ground fish. The method of dragging a net across the bottom of the ocean means everything in its path is collected and can often lead to bycatch, or unwanted species that are killed and tossed back into the ocean.\u003c/p>\n\u003cp>“The best way to find out if your seafood is sustainable is ask CSFs a simple question, ‘Is this sustainable?’ and get in a conversation and see what their definition is,” Pelc said. “Ask the people running the CSF and they can tell you the story behind the seafood.”\u003c/p>\n\u003cp>Pelc provides recommendations for the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium’s Seafood Watch guide\u003c/a>, which lists unsustainably caught seafood and recommends better alternatives.\u003c/p>\n\u003cp>“But just like we’ll never get all of our grains from CSAs, the same will be true of seafood,” said Smith. “There will be large industrial fisheries that will still provide the bulk of seafood protein.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The value of CSFs right now is experimental, and whether it’s an important part of the sustainable seafood model remains to be seen. It’s still an open question.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When you drive across any of the millions of square miles of agricultural land in America, what you see is fairly predictable. Rolling fields of crops and big blue skies become the backdrop for sleepy little homesteads with long gravel driveways and picturesque barns, silos, corrals, and front-lawn tire swings. Whether you're on an apple orchard in the Northwest, a sugarcane operation in the South, a wheat field on the Great Plains, or a corn farm in the Midwest, you will find innumerable consistencies in all walks of rural American life.\u003c/p>\n\u003cp>And what is perhaps the most common feature in any of these places? The pickup truck.\u003c/p>\n\u003cp>Henry Ford's Model T first rolled off the Detroit assembly lines in 1925, and at that moment the pickup practically became an inevitable staple in all American agricultural pursuits. But in Omaha, Nebraska and other cities across the U.S., the illustrious pickup is being put to use like never before. Instead of hauling produce and supplies from the farm to town, some trucks are being used to haul the actual farm.\u003c/p>\n\u003cp>“\u003ca href=\"http://truckfarmomaha.com/\">Truck Farm Omaha \u003c/a>lives in a 1975 mustard-yellow Chevy pickup truck,” said Andrew Monbouquette, co-founder of Omaha’s “truck farm” project. “It really is a full-functioning farm in the back of a pickup truck.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61.png\">\u003cimg class=\"aligncenter wp-image-71087 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61-450x253.png\" alt=\"vlcsnap-2014-06-13-13h33m11s61\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why plant a garden in the bed of a classic truck? One of the reasons, said Monbouquette, is to give people in urban areas a firsthand chance to learn about growing food. During growing season, this garden on wheels can frequently be seen traveling down Omaha roads, parked at community events, or surrounded by children in school parking lots.\u003c/p>\n\u003cp>“A lot of these kids…haven’t had the opportunity to get dirty,” Monbouquette said. “You feel good that you’re helping to empower them.”\u003c/p>\n\u003cp>Dan Susman, Omaha Truck Farm’s director, said he and Monbouquette decided to start their truck farm after traveling around the country to shoot a documentary film on urban agriculture and seeing similar efforts in bigger cities.\u003c/p>\n\u003cp>“We said to ourselves, ‘Hey, there’s not that many opportunities for Omaha-area kids to learn about farming and sustainable agriculture,’” Susman recalled. “So we said, ‘Hey, let’s start something back in our own community.’”\u003c/p>\n\u003cp>Monbouquette and Susman founded Truck Farm Omaha in the spring of 2012, and the two then brought on Chelsea Taxman as education director. Taxman drives the truck to farmers markets, family-oriented community events, and four local public schools during after-school programs, where she teaches young and old alike about the basics of gardening.\u003c/p>\n\u003cp>“There’s always some kind of curiosity,” Taxman said. “We get everything from kids thinking we’re crazy -- like, ‘What did you do to your truck!?’ -- to ‘That’s cool,’ to, ‘My dad has a truck. I wonder if he’d let me do that.’”\u003c/p>\n\u003cp>Once the awe wears off, the students get to dig in.\u003c/p>\n\u003cp>“We learn about how something is actually growing -- the nutrients in soil, the insects, pollinators, and composting worms.” Taxman said. “We also have harvest activities, so if there’s a lot of basil or arugula, we’ll harvest it out of the truck and show them how to cut the plant without cutting all of it, and then prepare a truck-side snack.”\u003c/p>\n\u003cp>“Anybody who visits the truck, we encourage them to eat something from the truck,” added Taxman.\u003c/p>\n\u003cp>This gives the students and visitors an opportunity to learn that there’s more to gardening than work and biological science. Good food and good times quickly become a clear part of the picture.\u003c/p>\n\u003cp>“Gardening is a lot of fun,” Susman said. “It’s a chance to be active, to sweat a little bit. And at the end of the day, you get some rewards for that labor.”\u003c/p>\n\u003cp>“We’re not saying that everybody needs to get an old pickup truck to grow some food,” he added. “It’s just trying to get people to think differently about things they see every single day.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you drive across any of the millions of square miles of agricultural land in America, what you see is fairly predictable. Rolling fields of crops and big blue skies become the backdrop for sleepy little homesteads with long gravel driveways and picturesque barns, silos, corrals, and front-lawn tire swings. Whether you're on an apple orchard in the Northwest, a sugarcane operation in the South, a wheat field on the Great Plains, or a corn farm in the Midwest, you will find innumerable consistencies in all walks of rural American life.\u003c/p>\n\u003cp>And what is perhaps the most common feature in any of these places? The pickup truck.\u003c/p>\n\u003cp>Henry Ford's Model T first rolled off the Detroit assembly lines in 1925, and at that moment the pickup practically became an inevitable staple in all American agricultural pursuits. But in Omaha, Nebraska and other cities across the U.S., the illustrious pickup is being put to use like never before. Instead of hauling produce and supplies from the farm to town, some trucks are being used to haul the actual farm.\u003c/p>\n\u003cp>“\u003ca href=\"http://truckfarmomaha.com/\">Truck Farm Omaha \u003c/a>lives in a 1975 mustard-yellow Chevy pickup truck,” said Andrew Monbouquette, co-founder of Omaha’s “truck farm” project. “It really is a full-functioning farm in the back of a pickup truck.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61.png\">\u003cimg class=\"aligncenter wp-image-71087 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61-450x253.png\" alt=\"vlcsnap-2014-06-13-13h33m11s61\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why plant a garden in the bed of a classic truck? One of the reasons, said Monbouquette, is to give people in urban areas a firsthand chance to learn about growing food. During growing season, this garden on wheels can frequently be seen traveling down Omaha roads, parked at community events, or surrounded by children in school parking lots.\u003c/p>\n\u003cp>“A lot of these kids…haven’t had the opportunity to get dirty,” Monbouquette said. “You feel good that you’re helping to empower them.”\u003c/p>\n\u003cp>Dan Susman, Omaha Truck Farm’s director, said he and Monbouquette decided to start their truck farm after traveling around the country to shoot a documentary film on urban agriculture and seeing similar efforts in bigger cities.\u003c/p>\n\u003cp>“We said to ourselves, ‘Hey, there’s not that many opportunities for Omaha-area kids to learn about farming and sustainable agriculture,’” Susman recalled. “So we said, ‘Hey, let’s start something back in our own community.’”\u003c/p>\n\u003cp>Monbouquette and Susman founded Truck Farm Omaha in the spring of 2012, and the two then brought on Chelsea Taxman as education director. Taxman drives the truck to farmers markets, family-oriented community events, and four local public schools during after-school programs, where she teaches young and old alike about the basics of gardening.\u003c/p>\n\u003cp>“There’s always some kind of curiosity,” Taxman said. “We get everything from kids thinking we’re crazy -- like, ‘What did you do to your truck!?’ -- to ‘That’s cool,’ to, ‘My dad has a truck. I wonder if he’d let me do that.’”\u003c/p>\n\u003cp>Once the awe wears off, the students get to dig in.\u003c/p>\n\u003cp>“We learn about how something is actually growing -- the nutrients in soil, the insects, pollinators, and composting worms.” Taxman said. “We also have harvest activities, so if there’s a lot of basil or arugula, we’ll harvest it out of the truck and show them how to cut the plant without cutting all of it, and then prepare a truck-side snack.”\u003c/p>\n\u003cp>“Anybody who visits the truck, we encourage them to eat something from the truck,” added Taxman.\u003c/p>\n\u003cp>This gives the students and visitors an opportunity to learn that there’s more to gardening than work and biological science. Good food and good times quickly become a clear part of the picture.\u003c/p>\n\u003cp>“Gardening is a lot of fun,” Susman said. “It’s a chance to be active, to sweat a little bit. And at the end of the day, you get some rewards for that labor.”\u003c/p>\n\u003cp>“We’re not saying that everybody needs to get an old pickup truck to grow some food,” he added. “It’s just trying to get people to think differently about things they see every single day.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foraging for a Better Beer",
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"content": "\u003cp>\u003cem>Watch as a Durham, NC brewery makes persimmon beer from foraging to fermentation.\u003c/em>\u003c/p>\n\u003cp>I’m not normally a drinker of fruity beers.\u003c/p>\n\u003cp>An occasional orange slice is one thing, but beer infused with raspberry, strawberry, or pear is not my thing. Give me a malty or hoppy beer, just please leave the fruit out of it.\u003c/p>\n\u003cp>Or at least that’s what I used to say.\u003c/p>\n\u003cp>After being introduced to First Frost, Fullsteam Brewery’s persimmon beer, I can confirm that not all fruity beers are created equal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.fullsteam.ag/\" target=\"_blank\">Fullsteam Brewery\u003c/a>, located in Durham, North Carolina, specializes in what they call “plow to pint” beer. That basically means they use local ingredients (including sweet potatoes) in their beer making. On my last visit, their “yeast wrangler” was on her way to a local park to collect pollen samples for in-house yeast production. They use local ingredients because it helps area farmers, it makes their beer uniquely “Southern,” and it’s a great way to distinguish and market their products.\u003c/p>\n\u003cfigure id=\"attachment_70813\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_2762_2_persimmon16x9.jpg\">\u003cimg class=\"size-medium wp-image-70813\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_2762_2_persimmon16x9-450x253.jpg\" alt=\"Fullsteam Brewery pays community members $2.50 per pound for native, foraged persimmons. \" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmons ripen around the first frost of the year, when they often fall to the ground. Photos by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago Fullsteam’s Chief Executive Optimist -- yes, that’s on his business card -- Sean Lilly Wilson decided to brew a beer with persimmons, an abundant fruit in the South. But obtaining enough persimmons proved problematic. The specific variety they needed (\u003ca href=\"http://www.na.fs.fed.us/pubs/silvics_manual/volume_2/diospyros/virginiana.htm\" target=\"_blank\">\u003cstrong>Diospyros Virginiana\u003c/strong>\u003c/a>), with its cinnamon and apricot notes, is most commonly found in people’s backyards. So they did what any modern brewery would do: they reached out via Facebook and \u003ca href=\"https://twitter.com/fullsteam/status/119133609192996864\" target=\"_blank\">Twitter\u003c/a>, asking people to forage for persimmons. From Raleigh to Rougemont, people were shaking persimmon trees, collecting the fallen fruit, and selling them to Fullsteam for market rate ($2.50 a pound).\u003c/p>\n\u003cp>As food prices soar and people search for a way to reduce waste and connect with the land, \u003ca href=\"http://www.sciencefriday.com/video/05/16/2014/weeding-out-and-dining-in-foraging-with-tama-matsuoka-wong.html\" target=\"_blank\">foraging\u003c/a> - a hippie-naturalist version of dumpster diving - has seen a bump in popularity across the country. There are countless blogs, books, apps, and even \u003ca href=\"http://foragesf.com/wild-kitchen/\" target=\"_blank\">restaurants\u003c/a> that specialize in collecting wild specimens for edible and medicinal purposes. Today’s foragers are not your typical mushroom hunters of yesteryear, combing the woods in search of the perfect chanterelles. Today’s foragers are often urban, sophisticated, and, very often, \u003ca href=\"http://www.outsideonline.com/outdoor-adventure/culinary/wine-beer-and-spirits/The-Foraged-Beer-Trend.html\" target=\"_blank\">beer-minded\u003c/a>. Which brings us back to Fullsteam’s persimmon partnership.\u003c/p>\n\u003cfigure id=\"attachment_70817\" class=\"wp-caption alignright\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Angel_foraged.jpg\">\u003cimg class=\"wp-image-70817 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Angel_foraged-379x253.jpg\" alt=\"Angel_foraged\" width=\"379\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fullsteam Brewery pays community members, including Angel Elliott of Rougemont, N.C., $2.50 per pound for native, foraged persimmons.\u003c/figcaption>\u003c/figure>\n\u003cp>Last year’s batch of First Frost beer included 550 pounds of native persimmons. Asked if Fullsteam could make the beer without the community support, Mr. Optimist gave an emphatic “no.” They simply don’t have the resources to go into the woods and collect all those persimmons themselves.\u003c/p>\n\u003cp>While Fullsteam admits to supplementing the community-foraged persimmons with commercial varieties, they believe the community is an indispensable ingredient. Their Forager initiative is as much about using local ingredients as it is connecting people with the land. If this sounds like PR green-washing, just spend an afternoon in the tavern talking to employees and patrons. It seems everyone is a backyard gardener, chicken keeper, or farmer’s market shopper. In Durham, buying local is more than a bumper sticker slogan.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And as far as taste goes, well, I found myself too wrapped up in the legend of the fruit -- they said it’s ripest just before the first frost -- and the history of the beer to pay too much attention to its flavor profile. I like my beer cold and uncomplicated. And this one tasted like beer. Community beer. With hints of foraging and pumpkin. Good enough for me.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Watch as a Durham, NC brewery makes persimmon beer from foraging to fermentation.\u003c/em>\u003c/p>\n\u003cp>I’m not normally a drinker of fruity beers.\u003c/p>\n\u003cp>An occasional orange slice is one thing, but beer infused with raspberry, strawberry, or pear is not my thing. Give me a malty or hoppy beer, just please leave the fruit out of it.\u003c/p>\n\u003cp>Or at least that’s what I used to say.\u003c/p>\n\u003cp>After being introduced to First Frost, Fullsteam Brewery’s persimmon beer, I can confirm that not all fruity beers are created equal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fullsteam.ag/\" target=\"_blank\">Fullsteam Brewery\u003c/a>, located in Durham, North Carolina, specializes in what they call “plow to pint” beer. That basically means they use local ingredients (including sweet potatoes) in their beer making. On my last visit, their “yeast wrangler” was on her way to a local park to collect pollen samples for in-house yeast production. They use local ingredients because it helps area farmers, it makes their beer uniquely “Southern,” and it’s a great way to distinguish and market their products.\u003c/p>\n\u003cfigure id=\"attachment_70813\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_2762_2_persimmon16x9.jpg\">\u003cimg class=\"size-medium wp-image-70813\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/IMG_2762_2_persimmon16x9-450x253.jpg\" alt=\"Fullsteam Brewery pays community members $2.50 per pound for native, foraged persimmons. \" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmons ripen around the first frost of the year, when they often fall to the ground. Photos by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago Fullsteam’s Chief Executive Optimist -- yes, that’s on his business card -- Sean Lilly Wilson decided to brew a beer with persimmons, an abundant fruit in the South. But obtaining enough persimmons proved problematic. The specific variety they needed (\u003ca href=\"http://www.na.fs.fed.us/pubs/silvics_manual/volume_2/diospyros/virginiana.htm\" target=\"_blank\">\u003cstrong>Diospyros Virginiana\u003c/strong>\u003c/a>), with its cinnamon and apricot notes, is most commonly found in people’s backyards. So they did what any modern brewery would do: they reached out via Facebook and \u003ca href=\"https://twitter.com/fullsteam/status/119133609192996864\" target=\"_blank\">Twitter\u003c/a>, asking people to forage for persimmons. From Raleigh to Rougemont, people were shaking persimmon trees, collecting the fallen fruit, and selling them to Fullsteam for market rate ($2.50 a pound).\u003c/p>\n\u003cp>As food prices soar and people search for a way to reduce waste and connect with the land, \u003ca href=\"http://www.sciencefriday.com/video/05/16/2014/weeding-out-and-dining-in-foraging-with-tama-matsuoka-wong.html\" target=\"_blank\">foraging\u003c/a> - a hippie-naturalist version of dumpster diving - has seen a bump in popularity across the country. There are countless blogs, books, apps, and even \u003ca href=\"http://foragesf.com/wild-kitchen/\" target=\"_blank\">restaurants\u003c/a> that specialize in collecting wild specimens for edible and medicinal purposes. Today’s foragers are not your typical mushroom hunters of yesteryear, combing the woods in search of the perfect chanterelles. Today’s foragers are often urban, sophisticated, and, very often, \u003ca href=\"http://www.outsideonline.com/outdoor-adventure/culinary/wine-beer-and-spirits/The-Foraged-Beer-Trend.html\" target=\"_blank\">beer-minded\u003c/a>. Which brings us back to Fullsteam’s persimmon partnership.\u003c/p>\n\u003cfigure id=\"attachment_70817\" class=\"wp-caption alignright\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Angel_foraged.jpg\">\u003cimg class=\"wp-image-70817 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Angel_foraged-379x253.jpg\" alt=\"Angel_foraged\" width=\"379\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fullsteam Brewery pays community members, including Angel Elliott of Rougemont, N.C., $2.50 per pound for native, foraged persimmons.\u003c/figcaption>\u003c/figure>\n\u003cp>Last year’s batch of First Frost beer included 550 pounds of native persimmons. Asked if Fullsteam could make the beer without the community support, Mr. Optimist gave an emphatic “no.” They simply don’t have the resources to go into the woods and collect all those persimmons themselves.\u003c/p>\n\u003cp>While Fullsteam admits to supplementing the community-foraged persimmons with commercial varieties, they believe the community is an indispensable ingredient. Their Forager initiative is as much about using local ingredients as it is connecting people with the land. If this sounds like PR green-washing, just spend an afternoon in the tavern talking to employees and patrons. It seems everyone is a backyard gardener, chicken keeper, or farmer’s market shopper. In Durham, buying local is more than a bumper sticker slogan.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And as far as taste goes, well, I found myself too wrapped up in the legend of the fruit -- they said it’s ripest just before the first frost -- and the history of the beer to pay too much attention to its flavor profile. I like my beer cold and uncomplicated. And this one tasted like beer. Community beer. With hints of foraging and pumpkin. Good enough for me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Back in college I went to visit my older sister in Austin, Texas, and she laughed when I asked about a compost bin. She grabbed my sleeve and led me out to the tiny balcony of her second-story apartment, then plucked the apple core from my palm and chucked it off the side of the building. “That’s my compost,” she said.\u003c/p>\n\u003cp>That scene has stayed with me. Over the years I’ve come to a greater appreciation for my sister’s reluctance to take on proper backyard composting while she juggled work and city life. Nowadays, I’m just not that motivated to compost. I know I should. But the reality is I don’t. And I am not alone in composting resistance: in 2012, only \u003ca href=\"http://www.epa.gov/foodrecovery/\">5 percent\u003c/a> of the nearly 40 million tons of food waste generated in the United States was composted.\u003c/p>\n\u003cfigure id=\"attachment_70366\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr.jpg\">\u003cimg class=\"size-medium wp-image-70366\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr-337x253.jpg\" alt=\"Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put it in the trash. Photo Credit: capl@washjeff.edu / Flickr\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put them in the trash.\u003cbr>Photo Credit: capl@washjeff.edu / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So what I wanted to figure out on behalf of all compost-challenged urbanites is what the next best option is for disposing of food scraps.\u003c/p>\n\u003cp>I called up Martin Heller, a researcher at the University of Michigan’s Center for Sustainable Systems, who specializes in life cycle analysis of food, to help me sort this out. If I’m standing at my kitchen sink with a handful of kale stems, I asked, should I toss them in the trash or grind them down the garbage disposal?\u003c/p>\n\u003cp>First, he reaffirmed that I should in fact be composting them for the most environmentally friendly disposal (yeah, yeah). Composting is best because it breaks down food scraps and returns their nutrients to the soil, which improves soil health. When those scraps are instead left to rot in the landfill (through anaerobic decomposition, which occurs in the absence of oxygen), they release methane, a potent greenhouse gas. According to Heller’s calculations, which will appear in a forthcoming publication, U.S. food waste in 2010 contributed roughly the same amount of greenhouse gas emissions to the atmosphere as 33 million cars on the road.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if I’m not going to compost, should I bother with the disposal or just throw my food waste in the trash?\u003c/p>\n\u003cp>Here’s the short answer according to Heller: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22922048\">It’s probably a wash\u003c/a>.\u003c/p>\n\u003cp>The long answer is that it really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal.\u003c/p>\n\u003cfigure id=\"attachment_70364\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty.jpg\">\u003cimg class=\"size-medium wp-image-70364\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty-338x253.jpg\" alt=\"Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s why: When you grind your carrot peels down the disposal, this carrot mash ends up in the same waste stream as city sewage. “Your food waste goes to the same place as the water you flush down your toilet,” said Michael Keleman, manager of environmental engineering at the garbage disposal company \u003ca href=\"http://www.insinkerator.com/en-us/Pages/default.aspx\">InSinkErator.\u003c/a>\u003c/p>\n\u003cp>The wastewater treatment plant will separate out the solids, and this sludge, once treated and stabilized, is known as “\u003ca href=\"http://www.biosolids.com/faq.html\">biosolids.” \u003c/a>Biosolids are handled differently in different locales, but about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">60 percent\u003c/a> of biosolids are put to beneficial use; the rest are either landfilled or incinerated. Beneficial use largely means that the biosolids are applied to agricultural land, forests, or urban parks. In this way the nutrients from the organic matter are returned to the soil, albeit with significant water and energy requirements to make that journey.\u003c/p>\n\u003cp>As far as greenhouse gas emissions, some wastewater treatment plants \u003cstrong>capture \u003c/strong>the gases released from the sludge as it is anaerobically digested. The methane from this “\u003ca href=\"http://www.afdc.energy.gov/fuels/emerging_biogas.html\">biogas\u003c/a>” mixture can be used to produce heat and electricity. There are about 1,240 U.S. wastewater treatment plants that produce biogas, and about 270 of them provide electricity to the grid, according to data from the website \u003ca href=\"http://biogasdata.org/\">biogasdata.org. \u003c/a> This is out of a total of about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">21,594\u003c/a> publicly owned U.S. wastewater treatment facilities.\u003c/p>\n\u003cp>If you want to find out whether your wastewater treatment plant produces biogas, check the searchable biogasdata.org \u003ca href=\"http://biogasdata.org/facilities/search\">database. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70363\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr.jpg\">\u003cimg class=\"size-large wp-image-70363\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr-270x360.jpg\" alt=\"A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Some cities offer a middle ground in this dilemma: curbside composting. About \u003ca href=\"http://www.governing.com/topics/energy-env/gov-curbside-composting-added-to-major-city.html\">100 cities\u003c/a> have compost collection programs, including San Francisco, Boulder, and Seattle. Data from the \u003ca href=\"http://www.epa.gov/waste/nonhaz/municipal/pubs/2012_msw_fs.pdf\">2012 survey of municipal waste\u003c/a> indicate there are more than 3,000 community composting programs in place across the country.\u003c/p>\n\u003cp>\"It’s a doable thing,\" said Heller, comparing it to citywide recycling, which wasn't the norm during his childhood but is now standard in cities.\u003c/p>\n\u003cp>And it’s not just municipalities that are offering the service; entrepreneurs are, too. \"We have a 12-year-old kid in Traverse City, Michigan, who has started up quite a little business collecting food scraps from folks on his bike,” he said. Even Cleveland will soon be home to a start-up \u003ca href=\"http://www.crowdrise.com/ClevelandBikeComposting/fundraiser/RBGCleveland\">composting company\u003c/a> that will gladly cycle over to pick up your food scraps, for a fee.\u003c/p>\n\u003cp>According to Heller, taking a more upstream approach to food-waste reduction is fundamental to this discussion about consumer actions around food waste. That is, we need to get consumers to buy only the food they will actually eat. “From the cradle-to-grave perspective, the biggest impacts are on the food\u003cstrong> production\u003c/strong> side,” said Heller, so reducing consumer demand would help reduce the amount of food produced and thus the amount of environmental impacts all around.\u003c/p>\n\u003cp>Heller’s advice? Don’t “binge-shop.” Instead, go to the store more frequently so you don’t have food spoiling in your fridge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So the next time that giant vat of raspberries calls to me from the produce aisle of Costco, perhaps I’ll think twice about whether I can really eat my way through all those berries without tuckering out. Either that or I suppose I’ll have to suck it up and compost.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in college I went to visit my older sister in Austin, Texas, and she laughed when I asked about a compost bin. She grabbed my sleeve and led me out to the tiny balcony of her second-story apartment, then plucked the apple core from my palm and chucked it off the side of the building. “That’s my compost,” she said.\u003c/p>\n\u003cp>That scene has stayed with me. Over the years I’ve come to a greater appreciation for my sister’s reluctance to take on proper backyard composting while she juggled work and city life. Nowadays, I’m just not that motivated to compost. I know I should. But the reality is I don’t. And I am not alone in composting resistance: in 2012, only \u003ca href=\"http://www.epa.gov/foodrecovery/\">5 percent\u003c/a> of the nearly 40 million tons of food waste generated in the United States was composted.\u003c/p>\n\u003cfigure id=\"attachment_70366\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr.jpg\">\u003cimg class=\"size-medium wp-image-70366\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr-337x253.jpg\" alt=\"Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put it in the trash. Photo Credit: capl@washjeff.edu / Flickr\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put them in the trash.\u003cbr>Photo Credit: capl@washjeff.edu / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So what I wanted to figure out on behalf of all compost-challenged urbanites is what the next best option is for disposing of food scraps.\u003c/p>\n\u003cp>I called up Martin Heller, a researcher at the University of Michigan’s Center for Sustainable Systems, who specializes in life cycle analysis of food, to help me sort this out. If I’m standing at my kitchen sink with a handful of kale stems, I asked, should I toss them in the trash or grind them down the garbage disposal?\u003c/p>\n\u003cp>First, he reaffirmed that I should in fact be composting them for the most environmentally friendly disposal (yeah, yeah). Composting is best because it breaks down food scraps and returns their nutrients to the soil, which improves soil health. When those scraps are instead left to rot in the landfill (through anaerobic decomposition, which occurs in the absence of oxygen), they release methane, a potent greenhouse gas. According to Heller’s calculations, which will appear in a forthcoming publication, U.S. food waste in 2010 contributed roughly the same amount of greenhouse gas emissions to the atmosphere as 33 million cars on the road.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if I’m not going to compost, should I bother with the disposal or just throw my food waste in the trash?\u003c/p>\n\u003cp>Here’s the short answer according to Heller: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22922048\">It’s probably a wash\u003c/a>.\u003c/p>\n\u003cp>The long answer is that it really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal.\u003c/p>\n\u003cfigure id=\"attachment_70364\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty.jpg\">\u003cimg class=\"size-medium wp-image-70364\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty-338x253.jpg\" alt=\"Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s why: When you grind your carrot peels down the disposal, this carrot mash ends up in the same waste stream as city sewage. “Your food waste goes to the same place as the water you flush down your toilet,” said Michael Keleman, manager of environmental engineering at the garbage disposal company \u003ca href=\"http://www.insinkerator.com/en-us/Pages/default.aspx\">InSinkErator.\u003c/a>\u003c/p>\n\u003cp>The wastewater treatment plant will separate out the solids, and this sludge, once treated and stabilized, is known as “\u003ca href=\"http://www.biosolids.com/faq.html\">biosolids.” \u003c/a>Biosolids are handled differently in different locales, but about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">60 percent\u003c/a> of biosolids are put to beneficial use; the rest are either landfilled or incinerated. Beneficial use largely means that the biosolids are applied to agricultural land, forests, or urban parks. In this way the nutrients from the organic matter are returned to the soil, albeit with significant water and energy requirements to make that journey.\u003c/p>\n\u003cp>As far as greenhouse gas emissions, some wastewater treatment plants \u003cstrong>capture \u003c/strong>the gases released from the sludge as it is anaerobically digested. The methane from this “\u003ca href=\"http://www.afdc.energy.gov/fuels/emerging_biogas.html\">biogas\u003c/a>” mixture can be used to produce heat and electricity. There are about 1,240 U.S. wastewater treatment plants that produce biogas, and about 270 of them provide electricity to the grid, according to data from the website \u003ca href=\"http://biogasdata.org/\">biogasdata.org. \u003c/a> This is out of a total of about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">21,594\u003c/a> publicly owned U.S. wastewater treatment facilities.\u003c/p>\n\u003cp>If you want to find out whether your wastewater treatment plant produces biogas, check the searchable biogasdata.org \u003ca href=\"http://biogasdata.org/facilities/search\">database. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70363\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr.jpg\">\u003cimg class=\"size-large wp-image-70363\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr-270x360.jpg\" alt=\"A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Some cities offer a middle ground in this dilemma: curbside composting. About \u003ca href=\"http://www.governing.com/topics/energy-env/gov-curbside-composting-added-to-major-city.html\">100 cities\u003c/a> have compost collection programs, including San Francisco, Boulder, and Seattle. Data from the \u003ca href=\"http://www.epa.gov/waste/nonhaz/municipal/pubs/2012_msw_fs.pdf\">2012 survey of municipal waste\u003c/a> indicate there are more than 3,000 community composting programs in place across the country.\u003c/p>\n\u003cp>\"It’s a doable thing,\" said Heller, comparing it to citywide recycling, which wasn't the norm during his childhood but is now standard in cities.\u003c/p>\n\u003cp>And it’s not just municipalities that are offering the service; entrepreneurs are, too. \"We have a 12-year-old kid in Traverse City, Michigan, who has started up quite a little business collecting food scraps from folks on his bike,” he said. Even Cleveland will soon be home to a start-up \u003ca href=\"http://www.crowdrise.com/ClevelandBikeComposting/fundraiser/RBGCleveland\">composting company\u003c/a> that will gladly cycle over to pick up your food scraps, for a fee.\u003c/p>\n\u003cp>According to Heller, taking a more upstream approach to food-waste reduction is fundamental to this discussion about consumer actions around food waste. That is, we need to get consumers to buy only the food they will actually eat. “From the cradle-to-grave perspective, the biggest impacts are on the food\u003cstrong> production\u003c/strong> side,” said Heller, so reducing consumer demand would help reduce the amount of food produced and thus the amount of environmental impacts all around.\u003c/p>\n\u003cp>Heller’s advice? Don’t “binge-shop.” Instead, go to the store more frequently so you don’t have food spoiling in your fridge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the next time that giant vat of raspberries calls to me from the produce aisle of Costco, perhaps I’ll think twice about whether I can really eat my way through all those berries without tuckering out. Either that or I suppose I’ll have to suck it up and compost.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "QUEST Sustainability Science- Web series | QUEST | KQED Science",
"content": "\u003cfigure id=\"attachment_70203\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-70203\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/movingcows-480x360.jpg\" alt=\"Cows grazing in the field on a summer day. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Cows grazing in the field on a summer day. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>On a warm summer day the lines for ice cream at the Daily Scoop on the University of Wisconsin- Madison campus are frustratingly long. Everyone is herded together, waiting their turn to order a cone filled with creamy, cold ice cream -- anything to take the edge off that overheated feeling. But securing a steady supply of this refreshing treat depends on keeping cows cool, too.\u003c/p>\n\u003cfigure id=\"attachment_70200\" class=\"wp-caption alignright\" style=\"max-width: 334px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/jerseyface.jpg\">\u003cimg class=\"size-medium wp-image-70200\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/jerseyface-334x253.jpg\" alt=\"Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"334\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>Cows create a lot of body heat and use a large amount of energy in the process of producing milk. “When you are comfortable, a cow is warm; when you are hot, a cow is miserable; and when you are cold, a cow is probably fine,” explained Dr. Lou Armentano, a professor in the Department of Dairy Science at the University of Wisconsin-Madison. On those hot summer days, cows immediately respond to the high temperature with decreased milk production.\u003c/p>\n\u003cp>Cows produce the most milk and are \u003ca title=\"Mesonet Cattle Comfort Index\" href=\"http://www.mesonet.org/images/site/Mesonet%20Cattle%20Comfort%20Advisor%20Description.pdf\" target=\"_blank\">most comfortable \u003c/a>when the temperature is between 15 and 85 degrees Fahrenheit. When the temperature increases to the 85- to 105-degree range, milk production is decreased by 20 percent, or more. Once it gets above 105 degrees it can be fatal. At that point, up to 5 percent of the herd can be expected to die.\u003c/p>\n\u003cp>“The big issue for all the farmers we work with is risk. Extreme weather is adding uncertainty to this already uncertain profession,” according to Michelle Miller, associate director of the UW-Center for Integrated Agricultural Systems.\u003c/p>\n\u003cp>In an average year Madison would expect 13 days above 90 degrees, but in the summer of 2012 there were 39 days when the temperature surpassed that mark. And scientists expect more hot summers like that in the future.\u003c/p>\n\u003cfigure id=\"attachment_70188\" class=\"wp-caption aligncenter\" style=\"max-width: 425px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Midwest_DaysGT90F_sresa1b_2046_2065.png\">\u003cimg class=\"size-large wp-image-70188\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Midwest_DaysGT90F_sresa1b_2046_2065-425x360.png\" alt=\"The projected change in number of days above 90° is based on the 2000 greenhouse gas emissions study by the Intergovernmental Panel on Climate Change (IPCC) Special Report on Emissions Scenario (SRES). Source: Center for Climatic Research, Nelson Institute, University of Wisconsin-Madison.\" width=\"425\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The projected change in number of days above 90° is based on the 2000 greenhouse gas emissions study by the Intergovernmental Panel on Climate Change (IPCC) Special Report on Emissions Scenario (SRES). Source: Center for Climatic Research, Nelson Institute, University of Wisconsin-Madison.\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca title=\"Wisconsin Initiative on Climate Change Impacts\" href=\"http://www.wicci.wisc.edu/climate-change.phphttp://\" target=\"_blank\">Wisconsin Initiative on Climate Change Impacts \u003c/a>(WICCI) predicts that summer days and nights in Wisconsin will become increasingly warmer. Climate models point toward an average temperature increase of as much as 3 to 9 degrees Fahrenheit in Wisconsin by mid-century. By 2055 Madison may be seeing an average of 37 days above 90 degrees and 4 above 100 degrees. Many cows are confined to barns with some measure of temperature control, so for them, extreme weather is not a major concern.\u003c/p>\n\u003cfigure id=\"attachment_70205\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Marshfield_heifer_facility.jpg\">\u003cimg class=\"size-medium wp-image-70205\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Marshfield_heifer_facility-379x253.jpg\" alt=\"Barn with side curtains open for ventilation at the Marshfield Agricultural Research Station. Photo courtesy: UW-Madison College of Agricultural and Life Sciences\" width=\"379\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barn with side curtains open for ventilation at the Marshfield Agricultural Research Station. Photo courtesy: UW-Madison College of Agricultural and Life Sciences\u003c/figcaption>\u003c/figure>\n\u003cp>Various techniques are used in the barns to keep the cows cool. Open-stall barns have curtains that can be opened in the summer to allow natural breezes to blow through. Temperatures can also be held at bay by building the barn so that it’s in the shade during the hottest part of the day. And some farms have installed evaporating systems that mist and fan the cows on hot days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Dr. Victor Cabrera, UW-Madison dairy science professor and extension specialist, “The trend is that milk production increases year to year because of genetics and/or better management practices, regardless of climate changes” for the cows that are kept indoors.\u003c/p>\n\u003cp>But not all cows spend their time in the barn. The cows at Rick Adamski’s Full Circle Farm, in Seymour, graze outdoors in the pastures. Shade trees are scattered throughout the pasture and provide shelter from the heat of the summer at this organic farm. Still, Adamski finds that his cows are vulnerable to heat stress once the temperature gets above 90 degrees. When it gets that hot, the cows wait to eat until the temperatures have cooled down.\u003c/p>\n\u003cp>When they’re ready to graze, “A good permanent pasture shades the soil to keep the soils cooler during the heat of summer,” according to\u003c/p>\n\u003cfigure id=\"attachment_70207\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/holsteinsonpasture.jpg\">\u003cimg class=\"size-medium wp-image-70207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/holsteinsonpasture-337x253.jpg\" alt=\"Grazing in the pasture. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazing in the pasture. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>Adamski. He maintains permanent pastures consisting of dense grasses and clovers in about 85 percent of his 220-acre farm. The thick ground covering of these perennial plants retains moisture and provides additional hydration for the cows. And the diversity of the plants creates a natural insurance for the fluctuations in weather patterns.\u003c/p>\n\u003cp>Adamski believes that grazing is integral in maintaining this perennial system. “If we manage for both production of the pasture and the livestock, both can be productive.”\u003c/p>\n\u003cp>For organic operations committed to an outdoor grazing regimen, perennial agricultural systems with soil and herd management may help to meet milk production demands even if hotter summers become the norm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organic or not, all dairy farmers and ice cream lovers stand to reap the benefits of farming practices that help cows stay cool.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70203\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-70203\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/movingcows-480x360.jpg\" alt=\"Cows grazing in the field on a summer day. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Cows grazing in the field on a summer day. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>On a warm summer day the lines for ice cream at the Daily Scoop on the University of Wisconsin- Madison campus are frustratingly long. Everyone is herded together, waiting their turn to order a cone filled with creamy, cold ice cream -- anything to take the edge off that overheated feeling. But securing a steady supply of this refreshing treat depends on keeping cows cool, too.\u003c/p>\n\u003cfigure id=\"attachment_70200\" class=\"wp-caption alignright\" style=\"max-width: 334px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/jerseyface.jpg\">\u003cimg class=\"size-medium wp-image-70200\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/jerseyface-334x253.jpg\" alt=\"Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"334\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>Cows create a lot of body heat and use a large amount of energy in the process of producing milk. “When you are comfortable, a cow is warm; when you are hot, a cow is miserable; and when you are cold, a cow is probably fine,” explained Dr. Lou Armentano, a professor in the Department of Dairy Science at the University of Wisconsin-Madison. On those hot summer days, cows immediately respond to the high temperature with decreased milk production.\u003c/p>\n\u003cp>Cows produce the most milk and are \u003ca title=\"Mesonet Cattle Comfort Index\" href=\"http://www.mesonet.org/images/site/Mesonet%20Cattle%20Comfort%20Advisor%20Description.pdf\" target=\"_blank\">most comfortable \u003c/a>when the temperature is between 15 and 85 degrees Fahrenheit. When the temperature increases to the 85- to 105-degree range, milk production is decreased by 20 percent, or more. Once it gets above 105 degrees it can be fatal. At that point, up to 5 percent of the herd can be expected to die.\u003c/p>\n\u003cp>“The big issue for all the farmers we work with is risk. Extreme weather is adding uncertainty to this already uncertain profession,” according to Michelle Miller, associate director of the UW-Center for Integrated Agricultural Systems.\u003c/p>\n\u003cp>In an average year Madison would expect 13 days above 90 degrees, but in the summer of 2012 there were 39 days when the temperature surpassed that mark. And scientists expect more hot summers like that in the future.\u003c/p>\n\u003cfigure id=\"attachment_70188\" class=\"wp-caption aligncenter\" style=\"max-width: 425px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Midwest_DaysGT90F_sresa1b_2046_2065.png\">\u003cimg class=\"size-large wp-image-70188\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Midwest_DaysGT90F_sresa1b_2046_2065-425x360.png\" alt=\"The projected change in number of days above 90° is based on the 2000 greenhouse gas emissions study by the Intergovernmental Panel on Climate Change (IPCC) Special Report on Emissions Scenario (SRES). Source: Center for Climatic Research, Nelson Institute, University of Wisconsin-Madison.\" width=\"425\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The projected change in number of days above 90° is based on the 2000 greenhouse gas emissions study by the Intergovernmental Panel on Climate Change (IPCC) Special Report on Emissions Scenario (SRES). Source: Center for Climatic Research, Nelson Institute, University of Wisconsin-Madison.\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca title=\"Wisconsin Initiative on Climate Change Impacts\" href=\"http://www.wicci.wisc.edu/climate-change.phphttp://\" target=\"_blank\">Wisconsin Initiative on Climate Change Impacts \u003c/a>(WICCI) predicts that summer days and nights in Wisconsin will become increasingly warmer. Climate models point toward an average temperature increase of as much as 3 to 9 degrees Fahrenheit in Wisconsin by mid-century. By 2055 Madison may be seeing an average of 37 days above 90 degrees and 4 above 100 degrees. Many cows are confined to barns with some measure of temperature control, so for them, extreme weather is not a major concern.\u003c/p>\n\u003cfigure id=\"attachment_70205\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Marshfield_heifer_facility.jpg\">\u003cimg class=\"size-medium wp-image-70205\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Marshfield_heifer_facility-379x253.jpg\" alt=\"Barn with side curtains open for ventilation at the Marshfield Agricultural Research Station. Photo courtesy: UW-Madison College of Agricultural and Life Sciences\" width=\"379\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barn with side curtains open for ventilation at the Marshfield Agricultural Research Station. Photo courtesy: UW-Madison College of Agricultural and Life Sciences\u003c/figcaption>\u003c/figure>\n\u003cp>Various techniques are used in the barns to keep the cows cool. Open-stall barns have curtains that can be opened in the summer to allow natural breezes to blow through. Temperatures can also be held at bay by building the barn so that it’s in the shade during the hottest part of the day. And some farms have installed evaporating systems that mist and fan the cows on hot days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Dr. Victor Cabrera, UW-Madison dairy science professor and extension specialist, “The trend is that milk production increases year to year because of genetics and/or better management practices, regardless of climate changes” for the cows that are kept indoors.\u003c/p>\n\u003cp>But not all cows spend their time in the barn. The cows at Rick Adamski’s Full Circle Farm, in Seymour, graze outdoors in the pastures. Shade trees are scattered throughout the pasture and provide shelter from the heat of the summer at this organic farm. Still, Adamski finds that his cows are vulnerable to heat stress once the temperature gets above 90 degrees. When it gets that hot, the cows wait to eat until the temperatures have cooled down.\u003c/p>\n\u003cp>When they’re ready to graze, “A good permanent pasture shades the soil to keep the soils cooler during the heat of summer,” according to\u003c/p>\n\u003cfigure id=\"attachment_70207\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/holsteinsonpasture.jpg\">\u003cimg class=\"size-medium wp-image-70207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/holsteinsonpasture-337x253.jpg\" alt=\"Grazing in the pasture. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazing in the pasture. Photo courtesy of UW-Madison Center for Integrated Agricultural Systems. Photographer: Ruth McNair\u003c/figcaption>\u003c/figure>\n\u003cp>Adamski. He maintains permanent pastures consisting of dense grasses and clovers in about 85 percent of his 220-acre farm. The thick ground covering of these perennial plants retains moisture and provides additional hydration for the cows. And the diversity of the plants creates a natural insurance for the fluctuations in weather patterns.\u003c/p>\n\u003cp>Adamski believes that grazing is integral in maintaining this perennial system. “If we manage for both production of the pasture and the livestock, both can be productive.”\u003c/p>\n\u003cp>For organic operations committed to an outdoor grazing regimen, perennial agricultural systems with soil and herd management may help to meet milk production demands even if hotter summers become the norm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Organic or not, all dairy farmers and ice cream lovers stand to reap the benefits of farming practices that help cows stay cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Neighborhood is Perfect Place to Grow Lettuce",
"title": "Urban Neighborhood is Perfect Place to Grow Lettuce",
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"content": "\u003cp>As the urban garden phenomenon continues to sweep the country, an increasing number of vacant lots are being transformed into green oases that provide fresh, local produce to people living in communities once deemed “\u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">food deserts\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_70116\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/IMG_1590.jpg\">\u003cimg class=\"size-medium wp-image-70116\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/IMG_1590-337x253.jpg\" alt=\"Green City Growers pioneers large-scale hydroponic technology and replaces vacant land in a troubled Cleveland neighborhood. \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green City Growers pioneers large-scale hydroponic technology and replaces vacant land in a troubled Cleveland neighborhood.\u003c/figcaption>\u003c/figure>\n\u003cp>This gardening trend took a forward leap in northeast Ohio when \u003ca href=\"http://evergreencooperatives.com/business/green-city-growers/\" target=\"_blank\">Green City Growers \u003c/a>opened a gigantic greenhouse last year in a troubled Cleveland neighborhood. Larger than three football fields, the facility -- which replaces a large swath of vacant lots -- is now producing millions of vegetables hydroponically; that is, without soil.\u003c/p>\n\u003cp>Green City Growers is the third of three businesses run by Evergreen Cooperatives of Cleveland. They are employee-owned, for-profit companies. The site of the greenhouse was chosen to help revitalize the surrounding Central neighborhood and provide jobs for its residents.\u003c/p>\n\u003cfigure id=\"attachment_70115\" class=\"wp-caption alignleft\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-1-Water-tank-portrait.jpg\">\u003cimg class=\"size-medium wp-image-70115\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-1-Water-tank-portrait-189x253.jpg\" alt=\"Three 70,000 gallon tanks like this one collect snow melt and rain water from the greenhouse roof. \" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three 70,000 gallon tanks like this one collect snow melt and rain water from the greenhouse roof.\u003c/figcaption>\u003c/figure>\n\u003cp>I toured the greenhouse with CEO John McMicken to explore the science behind their operation. Our first stop was a row of massive tanks. The greenhouse has three 70,000-gallon tanks that collect rainwater and melting snow from the building’s many roofs. This water is vital to hydroponic growing: each head of lettuce consumes one gallon of water during its growing cycle. Once the company begins operating at full capacity the greenhouse will harvest 10,000 heads of lettuce daily, requiring 10,000 gallons of water a day! At their current capacity nearly all of the water used to grow produce is derived from the collection of rain and snow.\u003c/p>\n\u003cp>The water that arrives in the tanks doesn’t go straight to work. It is first filtered, purified, oxygenated, and infused with a precise amount of nutrients. The water then moves on to one of 13 nearly 300-foot-long shallow ponds that are used for growing. That water is recycled once a day in order to keep it clean, nourished, and oxygenated.\u003c/p>\n\u003cfigure id=\"attachment_70111\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-2-Seedlings-2-mediums-side-by-side.jpg\">\u003cimg class=\"size-thumbnail wp-image-70111\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-2-Seedlings-2-mediums-side-by-side-225x169.jpg\" alt=\"Only the seeds are started in soil. Workers test a new planting medium (middle containers), a nutrified mulch that is lighter and easier to use than the standard peat moss. The new medium is made locally.\" width=\"225\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Only the seeds are started in soil. Workers test a new planting medium (middle containers), a nutrified mulch that is lighter and easier to use than the standard peat moss. The new medium is made locally.\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of sprouting from the dirt, hydroponic plants grow in trays that float in nutrient-rich water. At Green City Growers, the seeds are started in soil at a special seeding station. Once the seedlings have a strong enough root system they’re placed in a growing tray, where they begin their journey from one end of the production pond to the other, growing in size as they progress down the line.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, the greenhouse produces three million heads of lettuce and more than 300,000 pounds of herbs every year, with plans to expand in the future. Staples are butterhead lettuce, red and green leaf lettuce, and basil. Watercress was recently added to the growing roster, while greens such as spinach, kale, and arugula are still being tested for viability.\u003c/p>\n\u003cp>According to McMicken, one of the notable advantages of hydroponic farming is improved food safety. The plants are raised in a contained environment with no pollutants and no environmental contaminants like dirt or bird droppings. Hydroponic growing is also healthier for the plants, McMicken explained, because it allows for tighter control of the nutrients.\u003c/p>\n\u003cfigure id=\"attachment_70112\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-3-Placing-seedling-in-tray.jpg\">\u003cimg class=\"size-medium wp-image-70112\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-3-Placing-seedling-in-tray-337x253.jpg\" alt=\"These young butterhead lettuce plants are graduating to a tray with more widely spaced holes to allow for growth.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These young butterhead lettuce plants are graduating to a tray with more widely spaced holes to allow for growth.\u003c/figcaption>\u003c/figure>\n\u003cp>Another safety benefit is the fact that no pesticides are used. If any insects make their way in during the warmer weather, the growers release a few lady bugs onto the plants and let them go to work. The ladybugs eat the invaders and then fly off through the vents in the ceiling. In the peak summer season the greenhouse will occasionally employ wasps to eat any aphids that might be threatening the lettuce.\u003c/p>\n\u003cp>Another benefit of hydroponic growing, said McMicken, is consistency. The quality and quantity of product is predictable and grown year-round, unaffected by the whims of weather and climate.\u003c/p>\n\u003cp>Green City Growers distributes 75 percent of its produce within a “local” 100-mile radius of the greenhouse. Sold in grocery stores, restaurants, and hospital systems, this tasty lettuce can go from harvest to a salad bar at the Cleveland Clinic in one or two days -- about as fresh as you can get.\u003c/p>\n\u003cp>Other companies are also experimenting with large-scale hydroponics and local distribution. \u003ca href=\"http://brightfarms.com/s/#%21/our_farms\">BrightFarms in Philadelphia\u003c/a>, for instance, uses hydroponic technology to grow vegetables right on the roofs of supermarkets. And some, including \u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">Will Allen’s “Growing Power” organization\u003c/a>, have paired hydroponic vegetable production with fish farms in a process known as “\u003ca href=\"http://www.growingpower.org/aquaponics.htm\">aquaponics\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_70113\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-4-Butterhead-lettuce-wide-shot.jpg\">\u003cimg class=\"size-medium wp-image-70113\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-4-Butterhead-lettuce-wide-shot-337x253.jpg\" alt=\"The plants are raised in a contained environment, with no pollutants, no pesticides, and no environmental contaminants.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plants are raised in a contained environment, with no pollutants, no pesticides, and no environmental contaminants.\u003c/figcaption>\u003c/figure>\n\u003cp>Christopher Bond, a horticulturist who supervises the hydroponics room at \u003ca href=\"https://students.case.edu/farm/food/\" target=\"_blank\">Case Western Reserve University’s Farm Food Program\u003c/a>, says he’s seeing more mainstream hydroponics operations come online these days. However, Bond cautions that hydroponics isn’t a panacea for feeding the world’s population; rather, it is just one important method of production. It works particularly well for greens and herbs, he says, but not root vegetables like carrots, perennials like asparagus, or beans, which require runners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this growing method has its limitations, in urban areas like this where fresh vegetables can be hard to come by but vacant lots are plentiful, hydroponic technology could prove to be a useful tool for cultivating food, business, and community.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the urban garden phenomenon continues to sweep the country, an increasing number of vacant lots are being transformed into green oases that provide fresh, local produce to people living in communities once deemed “\u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">food deserts\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_70116\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/IMG_1590.jpg\">\u003cimg class=\"size-medium wp-image-70116\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/IMG_1590-337x253.jpg\" alt=\"Green City Growers pioneers large-scale hydroponic technology and replaces vacant land in a troubled Cleveland neighborhood. \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green City Growers pioneers large-scale hydroponic technology and replaces vacant land in a troubled Cleveland neighborhood.\u003c/figcaption>\u003c/figure>\n\u003cp>This gardening trend took a forward leap in northeast Ohio when \u003ca href=\"http://evergreencooperatives.com/business/green-city-growers/\" target=\"_blank\">Green City Growers \u003c/a>opened a gigantic greenhouse last year in a troubled Cleveland neighborhood. Larger than three football fields, the facility -- which replaces a large swath of vacant lots -- is now producing millions of vegetables hydroponically; that is, without soil.\u003c/p>\n\u003cp>Green City Growers is the third of three businesses run by Evergreen Cooperatives of Cleveland. They are employee-owned, for-profit companies. The site of the greenhouse was chosen to help revitalize the surrounding Central neighborhood and provide jobs for its residents.\u003c/p>\n\u003cfigure id=\"attachment_70115\" class=\"wp-caption alignleft\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-1-Water-tank-portrait.jpg\">\u003cimg class=\"size-medium wp-image-70115\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-1-Water-tank-portrait-189x253.jpg\" alt=\"Three 70,000 gallon tanks like this one collect snow melt and rain water from the greenhouse roof. \" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three 70,000 gallon tanks like this one collect snow melt and rain water from the greenhouse roof.\u003c/figcaption>\u003c/figure>\n\u003cp>I toured the greenhouse with CEO John McMicken to explore the science behind their operation. Our first stop was a row of massive tanks. The greenhouse has three 70,000-gallon tanks that collect rainwater and melting snow from the building’s many roofs. This water is vital to hydroponic growing: each head of lettuce consumes one gallon of water during its growing cycle. Once the company begins operating at full capacity the greenhouse will harvest 10,000 heads of lettuce daily, requiring 10,000 gallons of water a day! At their current capacity nearly all of the water used to grow produce is derived from the collection of rain and snow.\u003c/p>\n\u003cp>The water that arrives in the tanks doesn’t go straight to work. It is first filtered, purified, oxygenated, and infused with a precise amount of nutrients. The water then moves on to one of 13 nearly 300-foot-long shallow ponds that are used for growing. That water is recycled once a day in order to keep it clean, nourished, and oxygenated.\u003c/p>\n\u003cfigure id=\"attachment_70111\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-2-Seedlings-2-mediums-side-by-side.jpg\">\u003cimg class=\"size-thumbnail wp-image-70111\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-2-Seedlings-2-mediums-side-by-side-225x169.jpg\" alt=\"Only the seeds are started in soil. Workers test a new planting medium (middle containers), a nutrified mulch that is lighter and easier to use than the standard peat moss. The new medium is made locally.\" width=\"225\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Only the seeds are started in soil. Workers test a new planting medium (middle containers), a nutrified mulch that is lighter and easier to use than the standard peat moss. The new medium is made locally.\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of sprouting from the dirt, hydroponic plants grow in trays that float in nutrient-rich water. At Green City Growers, the seeds are started in soil at a special seeding station. Once the seedlings have a strong enough root system they’re placed in a growing tray, where they begin their journey from one end of the production pond to the other, growing in size as they progress down the line.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, the greenhouse produces three million heads of lettuce and more than 300,000 pounds of herbs every year, with plans to expand in the future. Staples are butterhead lettuce, red and green leaf lettuce, and basil. Watercress was recently added to the growing roster, while greens such as spinach, kale, and arugula are still being tested for viability.\u003c/p>\n\u003cp>According to McMicken, one of the notable advantages of hydroponic farming is improved food safety. The plants are raised in a contained environment with no pollutants and no environmental contaminants like dirt or bird droppings. Hydroponic growing is also healthier for the plants, McMicken explained, because it allows for tighter control of the nutrients.\u003c/p>\n\u003cfigure id=\"attachment_70112\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-3-Placing-seedling-in-tray.jpg\">\u003cimg class=\"size-medium wp-image-70112\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-3-Placing-seedling-in-tray-337x253.jpg\" alt=\"These young butterhead lettuce plants are graduating to a tray with more widely spaced holes to allow for growth.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These young butterhead lettuce plants are graduating to a tray with more widely spaced holes to allow for growth.\u003c/figcaption>\u003c/figure>\n\u003cp>Another safety benefit is the fact that no pesticides are used. If any insects make their way in during the warmer weather, the growers release a few lady bugs onto the plants and let them go to work. The ladybugs eat the invaders and then fly off through the vents in the ceiling. In the peak summer season the greenhouse will occasionally employ wasps to eat any aphids that might be threatening the lettuce.\u003c/p>\n\u003cp>Another benefit of hydroponic growing, said McMicken, is consistency. The quality and quantity of product is predictable and grown year-round, unaffected by the whims of weather and climate.\u003c/p>\n\u003cp>Green City Growers distributes 75 percent of its produce within a “local” 100-mile radius of the greenhouse. Sold in grocery stores, restaurants, and hospital systems, this tasty lettuce can go from harvest to a salad bar at the Cleveland Clinic in one or two days -- about as fresh as you can get.\u003c/p>\n\u003cp>Other companies are also experimenting with large-scale hydroponics and local distribution. \u003ca href=\"http://brightfarms.com/s/#%21/our_farms\">BrightFarms in Philadelphia\u003c/a>, for instance, uses hydroponic technology to grow vegetables right on the roofs of supermarkets. And some, including \u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">Will Allen’s “Growing Power” organization\u003c/a>, have paired hydroponic vegetable production with fish farms in a process known as “\u003ca href=\"http://www.growingpower.org/aquaponics.htm\">aquaponics\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_70113\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-4-Butterhead-lettuce-wide-shot.jpg\">\u003cimg class=\"size-medium wp-image-70113\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/GCG-4-Butterhead-lettuce-wide-shot-337x253.jpg\" alt=\"The plants are raised in a contained environment, with no pollutants, no pesticides, and no environmental contaminants.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plants are raised in a contained environment, with no pollutants, no pesticides, and no environmental contaminants.\u003c/figcaption>\u003c/figure>\n\u003cp>Christopher Bond, a horticulturist who supervises the hydroponics room at \u003ca href=\"https://students.case.edu/farm/food/\" target=\"_blank\">Case Western Reserve University’s Farm Food Program\u003c/a>, says he’s seeing more mainstream hydroponics operations come online these days. However, Bond cautions that hydroponics isn’t a panacea for feeding the world’s population; rather, it is just one important method of production. It works particularly well for greens and herbs, he says, but not root vegetables like carrots, perennials like asparagus, or beans, which require runners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this growing method has its limitations, in urban areas like this where fresh vegetables can be hard to come by but vacant lots are plentiful, hydroponic technology could prove to be a useful tool for cultivating food, business, and community.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets of the Global Seed Vault: A Conversation with Scientist Luigi Guarino",
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"content": "\u003cp>On a remote island near the North Pole, a disaster-proof underground vault holds millions of frozen seeds. Like something out of a James Bond movie, this high-security seed bank in Norway’s Svalbard archipelago was built to help ensure the survival of something incredibly precious: food diversity. If this seems extreme, consider that the U.S. has likely lost over \u003ca href=\"http://www.ecobooks.com/books/shatter.htm\">90 percent of fruit tree and vegetable varieties\u003c/a> since 1900 and India has lost an estimated 90 percent of its \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:http://agro.biodiver.se/2009/11/tracking-down-rice-genetic-erosion-numbers/\">rice varieties\u003c/a>, largely as a result of industrialization. If the trend continues and climate change compounds the toll, some of our favorite foods could disappear, and important staples like rice, wheat, and corn may become endangered.\u003c/p>\n\u003caside class=\"pullquote alignleft\">This stuff is precious and unique, and you don’t want to take any risks with it. Once it’s gone, it’s gone forever... [Luigi Guarino]\u003c/aside>\n\u003cp>To understand why this loss of crop diversity matters and explore the inner workings of the \u003ca href=\"http://www.croptrust.org/content/svalbard-global-seed-vault\">Global Seed Vault\u003c/a>, QUEST TV host \u003ca href=\"http://simransethi.com\">Simran Sethi\u003c/a> talks to \u003ca href=\"https://www.croptrust.org/content/technical-team\">Luigi Guarino\u003c/a>, a scientist with the\u003ca href=\"http://www.croptrust.org/\"> Global Crop Diversity Trust\u003c/a>, an organization that helped establish this Arctic seed bank. During the interview Guarino answers questions about how seeds are acquired and stored, whether the vault accepts genetically modified seeds, and who owns and manages the collection.\u003c/p>\n\u003cp>Sethi herself has a particular interest and growing expertise in the subject of seeds, which was the focus of her \u003ca href=\"http://tedxtalks.ted.com/video/Seeds-The-Buried-Beginnings-of\">TEDx talk\u003c/a> in 2013. Sethi first met Guarino while conducting research for a book she is writing about the loss of biodiversity. She credits Guarino for reminding her -- and her book editor -- that seeds are not only sexy; they \u003cstrong>are\u003c/strong> sex. Watch their long-distance Google Hangout below.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=Nmn8fQKg1YE\u003cbr>\n\u003cem>*See some footage of the Global Seed Vault \u003ca href=\"http://ww2.kqed.org/quest/video/saving-our-seeds/\">in this QUEST television segment\u003c/a> about efforts to preserve seed diversity in America’s Midwest.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a remote island near the North Pole, a disaster-proof underground vault holds millions of frozen seeds. Like something out of a James Bond movie, this high-security seed bank in Norway’s Svalbard archipelago was built to help ensure the survival of something incredibly precious: food diversity. If this seems extreme, consider that the U.S. has likely lost over \u003ca href=\"http://www.ecobooks.com/books/shatter.htm\">90 percent of fruit tree and vegetable varieties\u003c/a> since 1900 and India has lost an estimated 90 percent of its \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:http://agro.biodiver.se/2009/11/tracking-down-rice-genetic-erosion-numbers/\">rice varieties\u003c/a>, largely as a result of industrialization. If the trend continues and climate change compounds the toll, some of our favorite foods could disappear, and important staples like rice, wheat, and corn may become endangered.\u003c/p>\n\u003caside class=\"pullquote alignleft\">This stuff is precious and unique, and you don’t want to take any risks with it. Once it’s gone, it’s gone forever... [Luigi Guarino]\u003c/aside>\n\u003cp>To understand why this loss of crop diversity matters and explore the inner workings of the \u003ca href=\"http://www.croptrust.org/content/svalbard-global-seed-vault\">Global Seed Vault\u003c/a>, QUEST TV host \u003ca href=\"http://simransethi.com\">Simran Sethi\u003c/a> talks to \u003ca href=\"https://www.croptrust.org/content/technical-team\">Luigi Guarino\u003c/a>, a scientist with the\u003ca href=\"http://www.croptrust.org/\"> Global Crop Diversity Trust\u003c/a>, an organization that helped establish this Arctic seed bank. During the interview Guarino answers questions about how seeds are acquired and stored, whether the vault accepts genetically modified seeds, and who owns and manages the collection.\u003c/p>\n\u003cp>Sethi herself has a particular interest and growing expertise in the subject of seeds, which was the focus of her \u003ca href=\"http://tedxtalks.ted.com/video/Seeds-The-Buried-Beginnings-of\">TEDx talk\u003c/a> in 2013. Sethi first met Guarino while conducting research for a book she is writing about the loss of biodiversity. She credits Guarino for reminding her -- and her book editor -- that seeds are not only sexy; they \u003cstrong>are\u003c/strong> sex. Watch their long-distance Google Hangout below.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=Nmn8fQKg1YE\u003cbr>\n\u003cem>*See some footage of the Global Seed Vault \u003ca href=\"http://ww2.kqed.org/quest/video/saving-our-seeds/\">in this QUEST television segment\u003c/a> about efforts to preserve seed diversity in America’s Midwest.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/Nativeagriculture.mp3\u003c/p>\n\u003cfigure id=\"attachment_69868\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69868\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000023-640x360.jpg\" alt=\"While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Ancestors of the Ho-Chunk Nation survived off the land in western Wisconsin for thousands of years. With modern farming techniques and high-tech distractions, however, some tribal members are losing their connection to the native plants. Efforts are now underway to reintroduce indigenous plants to everyone.\u003c/p>\n\u003cp>Ho-Chunk member Bill Greendeer spoke to me as he made his way through a patch of cattails on his land. Soon the tops of the plants will be green and edible. And like many of the plants growing here, cattails have more than one use.\u003c/p>\n\u003cp>“Dig down into here,” Greendeer said. “There's medicine that grows in the root of this one.”\u003c/p>\n\u003cp>Greendeer is surrounded by food. A few feet away there is a cluster of watercress growing on top of a bubbling, cold-water stream. There's sumac in the distance, and milkweed and mint will soon be popping up.\u003c/p>\n\u003cfigure id=\"attachment_69867\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69867\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000016-640x360.jpg\" alt=\"Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>“It's just amazing the foods that are out there and nobody has any idea about it,” Greendeer said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greendeer's knowledge of native plants was part of his upbringing. He and his siblings would join their mother to collect ferns, flowers, and aronia berries in the forest. His father was a healer who taught him about the medicinal and spiritual qualities of plants.\u003c/p>\n\u003cp>Now Greendeer wants to pass on his knowledge of the indigenous plants to others. He wants to use his property as a teaching tool.\u003c/p>\n\u003cp>“I want to try to teach people that you can actually survive out there without having to turn your fields over,” he said.\u003c/p>\n\u003cp>“They talk about so many people starving on this side of the earth. If we actually got smart and learned what's out there, what we're walking in, we'd be able to provide a lot of food for people,” Greendeer continued.\u003c/p>\n\u003cfigure id=\"attachment_69865\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003cimg class=\"size-medium wp-image-69865\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000030-450x253.jpg\" alt=\"Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\" width=\"450\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Juliee de la Terre is helping Greendeer develop a plan for his land. Near the top of the to-do list is getting people to reconsider what they deem to be weeds.\u003c/p>\n\u003cp>“This is the seed of the wild carrot, this is what it looks like,” de la Terre said, sifting through seeds. “Some people call it Queen Anne's lace and they say it's a pretty nasty weed and they hate it, but you can eat it. It's a pretty strong tasting little white carrot, but it's edible.”\u003c/p>\n\u003cp>De la Terre, who is non-Native, and Greendeer are not alone in their efforts. Other members of the Ho-Chunk Nation are working to make sure the knowledge of indigenous plants and the act of gathering them are not lost.\u003c/p>\n\u003cp>Bill Quackenbush is a tribal historic preservation officer for the Ho-Chunk Nation.\u003c/p>\n\u003cp>“[The gathering of plants is] still alive and well,” Quackenbush said, “but to a lesser degree.”\u003c/p>\n\u003cp>He says the knowledge of the native plants is not being passed down to youth as much as it was in the past.\u003c/p>\n\u003cp>“[They have] the convenience of going to the grocery store and working 40 hours a week and then buying canned goods,” he said. “This process here is what's being taught to our children nowadays, so the assimilation process takes place a little bit more.”\u003c/p>\n\u003cp>Quackenbush says the historic loss of the Ho-Chunk land has also restricted tribal members from accessing indigenous plants.\u003c/p>\n\u003cfigure id=\"attachment_69866\" class=\"wp-caption alignright\" style=\"max-width: 142px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024.jpg\">\u003cimg class=\"size-medium wp-image-69866\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024-142x253.jpg\" alt=\"Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPR\" width=\"142\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPRenous plants.\u003c/figcaption>\u003c/figure>\n\u003cp>The Ho-Chunk Nation is taking steps to reintroduce the plants on the land it does own. For example, restoration work on its \u003cstrong>Šanak Ska, or White Otter, property\u003c/strong> brought back diverse native edibles. The land is used as an educational tool and also gives the tribal community a place to collect plants. Another similar project is in the works.\u003c/p>\n\u003cp>De la Terre says non-Native people have a lot to learn from the Ho-Chunk, and she is seeing those efforts evolve in their own ways.\u003c/p>\n\u003cp>“There [are] a lot of people trying to reconnect,” she said. “Bill's idea on his land is one of millions of people trying to do it. There's a bunch of people trying to grow gardens in their backyard -- that's their idea of reconnecting.”\u003c/p>\n\u003cp>Greendeer says bringing back the native plants is just good for the environment, and the effort is going to take all cultures working together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I think it's up to everybody to take care of [the plants],” he said, “not just me or not just the Natives. We all have to learn to walk lightly and look around and see what we have.”\u003c/p>\n\n",
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"excerpt": "Bill Greendeer has been letting indigenous plants return to his farm in southwest Wisconsin. The native plants are abundant and edible.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greendeer's knowledge of native plants was part of his upbringing. He and his siblings would join their mother to collect ferns, flowers, and aronia berries in the forest. His father was a healer who taught him about the medicinal and spiritual qualities of plants.\u003c/p>\n\u003cp>Now Greendeer wants to pass on his knowledge of the indigenous plants to others. He wants to use his property as a teaching tool.\u003c/p>\n\u003cp>“I want to try to teach people that you can actually survive out there without having to turn your fields over,” he said.\u003c/p>\n\u003cp>“They talk about so many people starving on this side of the earth. If we actually got smart and learned what's out there, what we're walking in, we'd be able to provide a lot of food for people,” Greendeer continued.\u003c/p>\n\u003cfigure id=\"attachment_69865\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003cimg class=\"size-medium wp-image-69865\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000030-450x253.jpg\" alt=\"Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\" width=\"450\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Juliee de la Terre is helping Greendeer develop a plan for his land. Near the top of the to-do list is getting people to reconsider what they deem to be weeds.\u003c/p>\n\u003cp>“This is the seed of the wild carrot, this is what it looks like,” de la Terre said, sifting through seeds. “Some people call it Queen Anne's lace and they say it's a pretty nasty weed and they hate it, but you can eat it. It's a pretty strong tasting little white carrot, but it's edible.”\u003c/p>\n\u003cp>De la Terre, who is non-Native, and Greendeer are not alone in their efforts. Other members of the Ho-Chunk Nation are working to make sure the knowledge of indigenous plants and the act of gathering them are not lost.\u003c/p>\n\u003cp>Bill Quackenbush is a tribal historic preservation officer for the Ho-Chunk Nation.\u003c/p>\n\u003cp>“[The gathering of plants is] still alive and well,” Quackenbush said, “but to a lesser degree.”\u003c/p>\n\u003cp>He says the knowledge of the native plants is not being passed down to youth as much as it was in the past.\u003c/p>\n\u003cp>“[They have] the convenience of going to the grocery store and working 40 hours a week and then buying canned goods,” he said. “This process here is what's being taught to our children nowadays, so the assimilation process takes place a little bit more.”\u003c/p>\n\u003cp>Quackenbush says the historic loss of the Ho-Chunk land has also restricted tribal members from accessing indigenous plants.\u003c/p>\n\u003cfigure id=\"attachment_69866\" class=\"wp-caption alignright\" style=\"max-width: 142px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024.jpg\">\u003cimg class=\"size-medium wp-image-69866\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024-142x253.jpg\" alt=\"Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. 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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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