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"content": "\u003cp>Oilseed crops could help Midwestern farmers reduce costs for fuel, fertilizer and animal feed -- at least, that’s the idea that researchers at The Ohio State University are exploring.\u003c/p>\n\u003cp>Grown for their seeds, which are rich in vegetable oil, common species of oilseeds differ in look and cultural origin, from dark leafy plants like canola (closely related to turnips), to short spindly ones like flax (also grown for the linen fibers along its stalk), to long-forgotten crops like camelina (once considered a weed), to familiar ornamentals like sunflowers.\u003c/p>\n\u003cfigure id=\"attachment_65608\" class=\"wp-caption alignright\" style=\"max-width: 371px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/E.-Blue-flax-flowers-in-the-foreground-yellow-canola-flowers-peeking-through-and-the-200-year-old-barn-in-the-background-Liz-Kolbe.jpg\">\u003cimg class=\" wp-image-65608 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/E.-Blue-flax-flowers-in-the-foreground-yellow-canola-flowers-peeking-through-and-the-200-year-old-barn-in-the-background-Liz-Kolbe-540x360.jpg\" alt=\"E. Blue flax flowers in the foreground, yellow canola flowers peeking through, and the 200-year old barn in the background. Credit: Liz Kolbe\" width=\"371\" height=\"247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue flax flowers in the foreground, yellow canola flowers peeking through, and the 200-year old barn in the background. Credit: Liz Kolbe\u003c/figcaption>\u003c/figure>\n\u003cp>The oil is released when the seeds are passed through a mechanical press. The farmer is left with two end-products: raw oil, which can be processed into edible oil or biofuel or products like linoleum, and the pulverized seed remains (the “meal”), which are full of protein and are usually fed to livestock.\u003c/p>\n\u003cp>Oilseed crops, especially canola, flax, camelina, and sunflower, are drawing commercial and academic attention because of several converging trends. The first is interest in renewable fuel, especially biofuel derived from vegetable oil. Several organizations, including \u003ca href=\"http://www.organicvalley.coop/resources/videos/bio-fuels/\" target=\"_blank\">Organic Valley\u003c/a>, are even helping farmers produce their own tractor fuel by growing oilseeds.\u003c/p>\n\u003cp>Then there is the hype around omega-3 fatty acids, which modern Western diets often lack, and which are essential for immune response and brain health. Flax and camelina oils both contain enough omega-3 fatty acids that rival highly touted fish oils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And finally, oilseeds fit the bill when it comes to the mounting interest in reducing reliance on resources like water and synthetic fertilizers and pesticides.\u003c/p>\n\u003cfigure id=\"attachment_65607\" class=\"wp-caption alignleft\" style=\"max-width: 339px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/J.-Three-different-oilseeds_-canola-are-the-round-black-ones-flax-are-the-large-tear-drop-shaped-ones-and-camelina-are-the-tiny-orange-ones-Hannah-Whitehead.jpg\">\u003cimg class=\"wp-image-65607 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/J.-Three-different-oilseeds_-canola-are-the-round-black-ones-flax-are-the-large-tear-drop-shaped-ones-and-camelina-are-the-tiny-orange-ones-Hannah-Whitehead.jpg\" alt=\"Three different oilseeds: canola are the round black ones, flax are the large tear-drop shaped ones and camelina are the tiny orange ones. Credit: Hannah Whitehead\" width=\"339\" height=\"245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three different oilseeds: canola are the round black ones, flax are the large tear-drop shaped ones and camelina are the tiny orange ones. Credit: Hannah Whitehead\u003c/figcaption>\u003c/figure>\n\u003cp>Camelina, for example, grows in poor soils, which makes it appealing in regions expecting drought or other severe conditions fostered by climate change. Bee-friendly canola and sunflower blossoms can help support threatened farm pollinator populations. Canola and sunflower roots break up compacted soils. And perhaps most importantly, the practice of alternating diverse species like oilseeds with other crops to create more complex yearly rotations improves soil health and reduces weed and pest build-up.\u003c/p>\n\u003cp>And it turns out that many of oilseeds’ attributes have as much potential to reduce external costs (such as, livestock feed, fuel or nutrient/pest control) as they have to generate new profits.\u003c/p>\n\u003cp>These benefits are at the core of OSU’s interest in oilseeds. Ohio and other states with similar growing conditions are unlikely to become centers of oilseed production (these crops grow best in the arid northern prairies), but oilseeds could become a valuable resource for small to mid-scale Midwestern farmers who want to reduce off-farm inputs while diversifying their production. 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"disqusTitle": "What’s for Thanksgiving Dinner, Turkey or Cormorant?",
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"content": "\u003cfigure id=\"attachment_63950\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\">\u003cimg class=\"size-full wp-image-63950 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\" alt=\"Classic turkey\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of \u003ca href=\"http://www.flickr.com/photos/sackton/8218985089/in/photostream/\">Tim Sackton\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">The average American eats the same 12 to 20 different foods every week. But imagine a world in which you ate hundreds of different foods throughout the year, and all of it was locally grown. In such a world you would have more than 50 birds to choose from for your Thanksgiving feast, not just turkey.\u003c/p>\n\u003cp>For Coast Salish tribes of the Pacific Northwest, this world of vast food variety was a reality. Dr. Robert Kopperl, affiliate curator and archaeologist at the \u003ca href=\"http://www.burkemuseum.org\">Burke Museum of Natural History and Culture\u003c/a> in Seattle helped gather data on \u003ca href=\"https://www.youtube.com/watch?v=6bTru5CmSa0\">10,000 years of Coast Salish diets and foods\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63955\" class=\"wp-caption alignright\" style=\"max-width: 319px\">\u003cimg class=\" wp-image-63955 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Thanksgiving-feast.jpg\" alt=\"A typical Thanksgiving feast. Image courtesy of ccho. \" width=\"319\" height=\"477\">\u003cfigcaption class=\"wp-caption-text\">A typical Thanksgiving feast. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/ccho/6397578893/\">ccho\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>“I worked on the ‘archaeology’ of the archaeology,” said Kopperl. “Without looking at any more sites or doing any more archaeological excavations, we were trying to figure out the past traditional diets. We came up with a pre-Euro-American context of all the different species of animals, plants, and shellfish [in the area]. That gave us an idea of the ‘grocery list’ of foods eaten by Native American groups.”\u003c/p>\n\u003cp>Previously, these archaeological findings were kept in highly technical and difficult to find reports. Now, combined with elder accounts and memories, this information has been summarized in a list of more than \u003ca href=\"http://www.burkemuseum.org/pub/Traditional_Coast_Salish_Foods.pdf\">300 different foods\u003c/a> that Coast Salish ancestors traditionally ate.\u003c/p>\n\u003cp>“I’m excited to bring information that tends to be esoteric and make it useful and relevant to people’s lives,” said Kopperl. “There is a very rich oral tradition of Native American hunting, fishing, and gathering. The archaeology and archaeology sites are complementary to that.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By combing through oral traditions and artifacts, archaeologists and elders will build a road map for reviving traditional and diverse foods. \u003ca title=\"Wild Foods and Medicines\" href=\"http://wildfoodsandmedicines.com/\">Elise Krohn\u003c/a>, a traditional food specialist with the \u003ca href=\"http://nwicplantsandfoods.com\">Northwest Indian College\u003c/a>, believes this information will help improve the health of tribal communities like the Coast Salish, who populate many areas of the Pacific Northwest.\u003c/p>\n\u003cp style=\"text-align: center\">[soundcloud url=\"https://api.soundcloud.com/tracks/58132119\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003cbr>\n\u003cem>Audio interview with Elise Krohn by the Burke Museum.\u003c/em>\u003c/p>\n\u003cp>“If you look at what people ate five or six generations ago on an annual basis, there were hundreds of types of foods,” said Krohn. “In this very short period we’ve gone from this incredibly complex diet, eating with the seasons and eating many types of foods, to eating just a few foods. That has had a huge impact on our bodies. Eating a wide variety of food probably ensures we are getting all those complex nutrients that we need.”\u003c/p>\n\u003cfigure id=\"attachment_63953\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003cimg class=\" wp-image-63953 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Assortment-of-food.jpg\" alt=\"Assortment of food\" width=\"387\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-960x679.jpg 960w\" sizes=\"(max-width: 387px) 100vw, 387px\">\u003cfigcaption class=\"wp-caption-text\">This assortment of foods can be found on the Coast Salish People’s food list. Image courtesy of Elise Krohn.\u003c/figcaption>\u003c/figure>\n\u003cp>Diabetes and obesity are on the rise in the United States, \u003ca href=\"http://faculty.washington.edu/plape/tradfoods/tradfoodfaq.htm\">particularly in Native American\u003c/a> groups. The convenience of processed and fast foods has beaten out healthy and whole food options. Traditional foods, however, can offer a list of tastier and more nutritious options. Elders hope this will resonate with younger Coast Salish generations.\u003c/p>\n\u003cp>“Food is our culture,” said Warren King George of the Muckleshoot/Upper Skagit Indian tribes and co-curator of the Burke Museum's\u003cstrong> \u003c/strong>\u003ca href=\"http://www.burkemuseum.org/salish_bounty\">\u003cstrong>Salish Bounty\u003c/strong>\u003c/a> exhibit \u003ca href=\"http://www.burkemuseum.org/booknow/salish_bounty_itin\">now traveling in Washington State\u003c/a>. “Food is going to bring us back together again to revisit one another, to reestablish our acquaintances, to strengthen our friendships, and to allow us to grow much more.”\u003c/p>\n\u003cp>By combining archaeological research with tribal knowledge, Coast Salish tribes now have access to a long list of healthy, diverse, and local food choices. But it’s not just the Coast Salish who stand to benefit from this kind of knowledge -- and it’s not just about reviving interest in traditional foods. A better understanding of ancestral eating habits, whether by archaeological research, family recipes, or passed-down knowledge, enables us all to better understand our cultures.\u003c/p>\n\u003cp style=\"text-align: center\">[soundcloud url=\"https://api.soundcloud.com/tracks/55533057\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003cbr>\n\u003cem>Audio interview with Warren King George by the Burke Museum. \u003c/em>\u003c/p>\n\u003cp>“Everyone is connected by food,” said Krohn, “Food is what brings us around the table, and it informs who we are and where we come from. So through food we have the opportunity to live out our cultural traditions, to pass those traditions down to other generations, and to taste the flavors of our place.”\u003c/p>\n\u003cp>Although it’s unlikely that there will be albatross, herons, or any other bird but turkey gracing our Thanksgiving tables this year, perhaps some of us will pause (between bites) to consider the role food plays within our family culture and what we choose to eat.\u003c/p>\n\u003cp>_________________________________________________________________________________\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>\u003cspan style=\"text-decoration: underline\">Madelyn’s Famous Cranberry-Rose Hip Sauce\u003c/span>\u003c/strong>\u003cem> (Recipe from Elizabeth Campbell)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63948\" class=\"wp-caption alignleft\" style=\"max-width: 435px\">\u003cimg class=\"wp-image-63948 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Cranberries.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"435\" height=\"375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-800x689.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-1180x1016.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-960x826.jpg 960w\" sizes=\"(max-width: 435px) 100vw, 435px\">\u003cfigcaption class=\"wp-caption-text\">Cranberries are a traditional and nutritious Thanksgiving food. Image courtesy of Elizabeth Campbell.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">\u003cem>This tart yet sweet sauce is bursting with flavor and antioxidants. The naturally occurring pectin in rose hips and apples seems to magically thicken the bright red sauce. Seven-year-old Madelyn Stratton made this for her family’s Christmas dinner, and it was a big hit! Leftovers make a delicious snack when served with Brie cheese and crackers.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>12 oz. bag fresh cranberries\u003c/p>\n\u003cp>1 cup raspberry apple cider\u003c/p>\n\u003cp>½ cup orange juice or 1 teaspoon orange zest\u003c/p>\n\u003cp>½ cup de-seeded, dried rose hips (ground in a coffee grinder)\u003c/p>\n\u003cp>4-8 tablespoons agave nectar, honey, or other sweetener\u003c/p>\n\u003cp>Heat the cranberries, cider, and orange juice to a boil in a saucepan until the cranberries pop open. Stir in rose hips and sweetener. Remove from heat and let the sauce thicken as it cools. Add more cider to thin consistency if necessary.\u003cbr>\nCook time: 15 minutes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63950\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\">\u003cimg class=\"size-full wp-image-63950 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg\" alt=\"Classic turkey\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Classic-turkey-e1384984333964-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of \u003ca href=\"http://www.flickr.com/photos/sackton/8218985089/in/photostream/\">Tim Sackton\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">The average American eats the same 12 to 20 different foods every week. But imagine a world in which you ate hundreds of different foods throughout the year, and all of it was locally grown. In such a world you would have more than 50 birds to choose from for your Thanksgiving feast, not just turkey.\u003c/p>\n\u003cp>For Coast Salish tribes of the Pacific Northwest, this world of vast food variety was a reality. Dr. Robert Kopperl, affiliate curator and archaeologist at the \u003ca href=\"http://www.burkemuseum.org\">Burke Museum of Natural History and Culture\u003c/a> in Seattle helped gather data on \u003ca href=\"https://www.youtube.com/watch?v=6bTru5CmSa0\">10,000 years of Coast Salish diets and foods\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63955\" class=\"wp-caption alignright\" style=\"max-width: 319px\">\u003cimg class=\" wp-image-63955 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Thanksgiving-feast.jpg\" alt=\"A typical Thanksgiving feast. Image courtesy of ccho. \" width=\"319\" height=\"477\">\u003cfigcaption class=\"wp-caption-text\">A typical Thanksgiving feast. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/ccho/6397578893/\">ccho\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>“I worked on the ‘archaeology’ of the archaeology,” said Kopperl. “Without looking at any more sites or doing any more archaeological excavations, we were trying to figure out the past traditional diets. We came up with a pre-Euro-American context of all the different species of animals, plants, and shellfish [in the area]. That gave us an idea of the ‘grocery list’ of foods eaten by Native American groups.”\u003c/p>\n\u003cp>Previously, these archaeological findings were kept in highly technical and difficult to find reports. Now, combined with elder accounts and memories, this information has been summarized in a list of more than \u003ca href=\"http://www.burkemuseum.org/pub/Traditional_Coast_Salish_Foods.pdf\">300 different foods\u003c/a> that Coast Salish ancestors traditionally ate.\u003c/p>\n\u003cp>“I’m excited to bring information that tends to be esoteric and make it useful and relevant to people’s lives,” said Kopperl. “There is a very rich oral tradition of Native American hunting, fishing, and gathering. The archaeology and archaeology sites are complementary to that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By combing through oral traditions and artifacts, archaeologists and elders will build a road map for reviving traditional and diverse foods. \u003ca title=\"Wild Foods and Medicines\" href=\"http://wildfoodsandmedicines.com/\">Elise Krohn\u003c/a>, a traditional food specialist with the \u003ca href=\"http://nwicplantsandfoods.com\">Northwest Indian College\u003c/a>, believes this information will help improve the health of tribal communities like the Coast Salish, who populate many areas of the Pacific Northwest.\u003c/p>\n\u003cp style=\"text-align: center\">\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/58132119&visual=true&undefined'\n title='https://api.soundcloud.com/tracks/58132119'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Audio interview with Elise Krohn by the Burke Museum.\u003c/em>\u003c/p>\n\u003cp>“If you look at what people ate five or six generations ago on an annual basis, there were hundreds of types of foods,” said Krohn. “In this very short period we’ve gone from this incredibly complex diet, eating with the seasons and eating many types of foods, to eating just a few foods. That has had a huge impact on our bodies. Eating a wide variety of food probably ensures we are getting all those complex nutrients that we need.”\u003c/p>\n\u003cfigure id=\"attachment_63953\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003cimg class=\" wp-image-63953 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Assortment-of-food.jpg\" alt=\"Assortment of food\" width=\"387\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Assortment-of-food-960x679.jpg 960w\" sizes=\"(max-width: 387px) 100vw, 387px\">\u003cfigcaption class=\"wp-caption-text\">This assortment of foods can be found on the Coast Salish People’s food list. Image courtesy of Elise Krohn.\u003c/figcaption>\u003c/figure>\n\u003cp>Diabetes and obesity are on the rise in the United States, \u003ca href=\"http://faculty.washington.edu/plape/tradfoods/tradfoodfaq.htm\">particularly in Native American\u003c/a> groups. The convenience of processed and fast foods has beaten out healthy and whole food options. Traditional foods, however, can offer a list of tastier and more nutritious options. Elders hope this will resonate with younger Coast Salish generations.\u003c/p>\n\u003cp>“Food is our culture,” said Warren King George of the Muckleshoot/Upper Skagit Indian tribes and co-curator of the Burke Museum's\u003cstrong> \u003c/strong>\u003ca href=\"http://www.burkemuseum.org/salish_bounty\">\u003cstrong>Salish Bounty\u003c/strong>\u003c/a> exhibit \u003ca href=\"http://www.burkemuseum.org/booknow/salish_bounty_itin\">now traveling in Washington State\u003c/a>. “Food is going to bring us back together again to revisit one another, to reestablish our acquaintances, to strengthen our friendships, and to allow us to grow much more.”\u003c/p>\n\u003cp>By combining archaeological research with tribal knowledge, Coast Salish tribes now have access to a long list of healthy, diverse, and local food choices. But it’s not just the Coast Salish who stand to benefit from this kind of knowledge -- and it’s not just about reviving interest in traditional foods. A better understanding of ancestral eating habits, whether by archaeological research, family recipes, or passed-down knowledge, enables us all to better understand our cultures.\u003c/p>\n\u003cp style=\"text-align: center\">\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/55533057&visual=true&undefined'\n title='https://api.soundcloud.com/tracks/55533057'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Audio interview with Warren King George by the Burke Museum. \u003c/em>\u003c/p>\n\u003cp>“Everyone is connected by food,” said Krohn, “Food is what brings us around the table, and it informs who we are and where we come from. So through food we have the opportunity to live out our cultural traditions, to pass those traditions down to other generations, and to taste the flavors of our place.”\u003c/p>\n\u003cp>Although it’s unlikely that there will be albatross, herons, or any other bird but turkey gracing our Thanksgiving tables this year, perhaps some of us will pause (between bites) to consider the role food plays within our family culture and what we choose to eat.\u003c/p>\n\u003cp>_________________________________________________________________________________\u003c/p>\n\u003cp style=\"text-align: left\">\u003cstrong>\u003cspan style=\"text-decoration: underline\">Madelyn’s Famous Cranberry-Rose Hip Sauce\u003c/span>\u003c/strong>\u003cem> (Recipe from Elizabeth Campbell)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63948\" class=\"wp-caption alignleft\" style=\"max-width: 435px\">\u003cimg class=\"wp-image-63948 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Cranberries.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"435\" height=\"375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-800x689.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-1180x1016.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Cranberries-960x826.jpg 960w\" sizes=\"(max-width: 435px) 100vw, 435px\">\u003cfigcaption class=\"wp-caption-text\">Cranberries are a traditional and nutritious Thanksgiving food. Image courtesy of Elizabeth Campbell.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"text-align: left\">\u003cem>This tart yet sweet sauce is bursting with flavor and antioxidants. The naturally occurring pectin in rose hips and apples seems to magically thicken the bright red sauce. Seven-year-old Madelyn Stratton made this for her family’s Christmas dinner, and it was a big hit! Leftovers make a delicious snack when served with Brie cheese and crackers.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>12 oz. bag fresh cranberries\u003c/p>\n\u003cp>1 cup raspberry apple cider\u003c/p>\n\u003cp>½ cup orange juice or 1 teaspoon orange zest\u003c/p>\n\u003cp>½ cup de-seeded, dried rose hips (ground in a coffee grinder)\u003c/p>\n\u003cp>4-8 tablespoons agave nectar, honey, or other sweetener\u003c/p>\n\u003cp>Heat the cranberries, cider, and orange juice to a boil in a saucepan until the cranberries pop open. Stir in rose hips and sweetener. Remove from heat and let the sauce thicken as it cools. Add more cider to thin consistency if necessary.\u003cbr>\nCook time: 15 minutes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wisconsin produces the largest amount of cranberries in the U.S. In fact, half of the world's supply of the fruit comes from the state. It takes a lot of water to grow the tart red fruit, so in order to ensure the survival of their industry, cranberry producers have undergone technological upgrades to help conserve water.\u003c/p>\n\u003cp>Water is vital to every aspect of cranberry production. Most of it is used to irrigate the crop in the large, rectangular beds, called “bogs” or “marshes,” in which the fruit grows. When it's time for harvest, farmers flood the beds to float the bright red cranberries, making them easier to pick.\u003c/p>\n\u003cp>Cranberry producers flood the beds again in winter to encase the vines in ice for protection, and again in the spring to kill off any pests. Water is constantly cycling from the beds to the farm's retention ponds to natural rivers.\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs.jpg\">\u003cimg class=\"alignleft size-medium wp-image-64192\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs-450x253.jpg\" alt=\"B\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>At \u003ca title=\"Prehn Cranberry Farm\" href=\"http://www.Prehncranberry.com\" target=\"_blank\">Fred Prehn's farm\u003c/a> outside of \u003ca title=\"Tomah, Wisconsin\" href=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=11400+County+Hwy+N,+Tomah,+WI+54660&sll=44.003403,-90.448553&sspn=0.174348,0.307961&ie=UTF8&hq=11400+County+Hwy&hnear=North+Tomah,+WI&ll=44.017509,-90.402718&spn=0.174306,0.307961&z=12\" target=\"_blank\">Tomah \u003c/a>in southwest Wisconsin, harvest season is wrapping up. Water is draining from the beds back into the public waters. “Basically, this goes down to the Lemonweir River,\" Prehn explained. “It's our main water source.”\u003c/p>\n\u003cp>Prehn is like many producers in Wisconsin who are switching over to a more efficient farming operation. He says installing technology that monitors the temperature and moisture in the soil has made the biggest difference.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prehn is also a dentist, but when he's not on his farm he can check on his cranberries from his office by a computer or smart phone app. “I sit between my patients in Wausau, when I'm not down here, and I can watch the soil monitor. I can see it go down and I make a phone call. Of course, my staff all has iPads and they're basically watching it, too.”\u003c/p>\n\u003cp>Prehn says the technology has drastically cut back on the amount of watering, since they know exactly how much moisture is in the soil. That also saves on fuel and energy used to pump water into the beds.\u003c/p>\n\u003cp>In fact, a University of Wisconsin study found that 57 percent of producers are now using soil-monitoring programs. That's up more than 20 percent from four years ago.\u003c/p>\n\u003cp>Prehn says his farm had its best cranberry yield ever this year. Perfect weather and good workers are a big part of that, “but I really think it's because we're putting on the right amount of water.”\u003c/p>\n\u003cfigure id=\"attachment_64028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg\" alt=\"Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\" width=\"640\" height=\"480\" class=\"size-large wp-image-64028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2.jpg 1448w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few miles away, third-generation cranberry grower Ed Grygleski drives his pickup truck around his cranberry beds.\u003c/p>\n\u003cp>He's also taken steps to reduce the amount of water used on his family's farm, but it's hard to tell how much water they've saved. That's because cranberry growers are regularly reusing water from nearby streams and retention ponds.\u003c/p>\n\u003cp>“We use a lot of water, but we are on watersheds and the water is there regardless if we're there or not and it flows through our marsh,” Grygleski said. \"We use it to irrigate and flood, and return it back to the same water source.”\u003c/p>\n\u003cp>Grygleski says if nutrients are applied to the beds, producers hold the treated water in a reservoir until it's safe to return to the rivers.\u003c/p>\n\u003cp>Cranberry farmers have a pretty good deal with Wisconsin. A 140-year-old state law allows cranberry producers to use and dam the water for free on their property. Most growers say they don't want to abuse that, so they do their best to conserve their water sources.\u003c/p>\n\u003cp>They're also paying attention to how water supplies are running low in some parts of the country. Although dwindling water supplies are not a problem in most of Wisconsin, producers are doing what they can to make sure they always have water.\u003c/p>\n\u003cfigure id=\"attachment_64029\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64029\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMnicoleandbill-2-337x253.jpg\" alt=\"Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Nicole Hanson serves on a number of agriculture and sustainability boards and is the plant health manager at Cranberry Creek Cranberries, one of the largest producers in the state. “Because the nation is very concerned about water, as an industry, absolutely we want to be proactive,\" Hanson said. “One of the amazing things about the cranberry industry is the fact that the industry is very progressive, very involved in trying to stay ahead.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And there’s one more way they’re looking ahead. Like many other producers, Hanson wants to make sure there's enough water so her children can work on the same cranberry farm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wisconsin produces the largest amount of cranberries in the U.S. In fact, half of the world's supply of the fruit comes from the state. It takes a lot of water to grow the tart red fruit, so in order to ensure the survival of their industry, cranberry producers have undergone technological upgrades to help conserve water.\u003c/p>\n\u003cp>Water is vital to every aspect of cranberry production. Most of it is used to irrigate the crop in the large, rectangular beds, called “bogs” or “marshes,” in which the fruit grows. When it's time for harvest, farmers flood the beds to float the bright red cranberries, making them easier to pick.\u003c/p>\n\u003cp>Cranberry producers flood the beds again in winter to encase the vines in ice for protection, and again in the spring to kill off any pests. Water is constantly cycling from the beds to the farm's retention ponds to natural rivers.\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs.jpg\">\u003cimg class=\"alignleft size-medium wp-image-64192\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs-450x253.jpg\" alt=\"B\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>At \u003ca title=\"Prehn Cranberry Farm\" href=\"http://www.Prehncranberry.com\" target=\"_blank\">Fred Prehn's farm\u003c/a> outside of \u003ca title=\"Tomah, Wisconsin\" href=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=11400+County+Hwy+N,+Tomah,+WI+54660&sll=44.003403,-90.448553&sspn=0.174348,0.307961&ie=UTF8&hq=11400+County+Hwy&hnear=North+Tomah,+WI&ll=44.017509,-90.402718&spn=0.174306,0.307961&z=12\" target=\"_blank\">Tomah \u003c/a>in southwest Wisconsin, harvest season is wrapping up. Water is draining from the beds back into the public waters. “Basically, this goes down to the Lemonweir River,\" Prehn explained. “It's our main water source.”\u003c/p>\n\u003cp>Prehn is like many producers in Wisconsin who are switching over to a more efficient farming operation. He says installing technology that monitors the temperature and moisture in the soil has made the biggest difference.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prehn is also a dentist, but when he's not on his farm he can check on his cranberries from his office by a computer or smart phone app. “I sit between my patients in Wausau, when I'm not down here, and I can watch the soil monitor. I can see it go down and I make a phone call. Of course, my staff all has iPads and they're basically watching it, too.”\u003c/p>\n\u003cp>Prehn says the technology has drastically cut back on the amount of watering, since they know exactly how much moisture is in the soil. That also saves on fuel and energy used to pump water into the beds.\u003c/p>\n\u003cp>In fact, a University of Wisconsin study found that 57 percent of producers are now using soil-monitoring programs. That's up more than 20 percent from four years ago.\u003c/p>\n\u003cp>Prehn says his farm had its best cranberry yield ever this year. Perfect weather and good workers are a big part of that, “but I really think it's because we're putting on the right amount of water.”\u003c/p>\n\u003cfigure id=\"attachment_64028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg\" alt=\"Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\" width=\"640\" height=\"480\" class=\"size-large wp-image-64028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2.jpg 1448w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few miles away, third-generation cranberry grower Ed Grygleski drives his pickup truck around his cranberry beds.\u003c/p>\n\u003cp>He's also taken steps to reduce the amount of water used on his family's farm, but it's hard to tell how much water they've saved. That's because cranberry growers are regularly reusing water from nearby streams and retention ponds.\u003c/p>\n\u003cp>“We use a lot of water, but we are on watersheds and the water is there regardless if we're there or not and it flows through our marsh,” Grygleski said. \"We use it to irrigate and flood, and return it back to the same water source.”\u003c/p>\n\u003cp>Grygleski says if nutrients are applied to the beds, producers hold the treated water in a reservoir until it's safe to return to the rivers.\u003c/p>\n\u003cp>Cranberry farmers have a pretty good deal with Wisconsin. A 140-year-old state law allows cranberry producers to use and dam the water for free on their property. Most growers say they don't want to abuse that, so they do their best to conserve their water sources.\u003c/p>\n\u003cp>They're also paying attention to how water supplies are running low in some parts of the country. Although dwindling water supplies are not a problem in most of Wisconsin, producers are doing what they can to make sure they always have water.\u003c/p>\n\u003cfigure id=\"attachment_64029\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64029\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMnicoleandbill-2-337x253.jpg\" alt=\"Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Nicole Hanson serves on a number of agriculture and sustainability boards and is the plant health manager at Cranberry Creek Cranberries, one of the largest producers in the state. “Because the nation is very concerned about water, as an industry, absolutely we want to be proactive,\" Hanson said. “One of the amazing things about the cranberry industry is the fact that the industry is very progressive, very involved in trying to stay ahead.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And there’s one more way they’re looking ahead. Like many other producers, Hanson wants to make sure there's enough water so her children can work on the same cranberry farm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Energy, Sustainable Agriculture Vital to Brewery Business Plan",
"title": "Green Energy, Sustainable Agriculture Vital to Brewery Business Plan",
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"content": "\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CENTWATERSBREWERYQUESTMP3.mp3\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64070\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-64070\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMbrew-480x360.jpg\" alt=\"Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>A central Wisconsin brewery is getting attention for its commitment to the environment. It's not just idealism, though; the brewers say their reliance on green energy and sustainable agriculture is helping them make money.\u003c/p>\n\u003cp>Paul Graham and Anello Mollica, president and vice president of\u003ca title=\"Central Waters Brewery\" href=\"http://centralwaters.com/\" target=\"_blank\"> Central Waters Brewery\u003c/a>, walk the floor of their big building in the small village of \u003ca title=\"Amherst, Wisconsin\" href=\"https://maps.google.com/maps?ie=UTF8&q=central+waters+brewery&fb=1&gl=us&hq=central+waters+brewery&cid=0,0,15616833871390232406&t=m&ll=44.44501,-89.278572&spn=0.006511,0.00912&z=16&iwloc=A&source=embed\" target=\"_blank\">Amherst, Wisconsin\u003c/a>. Graham is dwarfed by stainless steel holding tanks, “This is where basically the magic begins to happen... temperature controls for different vessels, on and off switches, and variable frequency drives.”\u003c/p>\n\u003cp>Mollica says it's not magic-but science that is producing the bubbles of carbon dioxide in the buckets under the tanks. “You are listening to bourbon barrel stout in its primary fermentation stage.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That award-winning bourbon barrel stout is one of the reasons the company is growing. Central Waters is now selling in “the whole state of Wisconsin, parts of Minnesota, and we just opened up the entire state of Illinois.”\u003c/p>\n\u003cp>It's a big turnaround for Central Waters, which started 15 years ago on a shoestring budget in a dilapidated building, by hobby brewers with a few homemade recipes. Graham remembers those days. “Those were hard times. We not only brewed the beer, but we bottled the beer, and then we put it in the beds of our pickups and drove it around the state to sell it as well.”\u003c/p>\n\u003cp>Now the company's production line can fill 96 bottles a minute, turning out 10,000 barrels of craft beer a year. But here’s what surprises some people: Graham and Mollica say their financial success is due to their commitment to green energy and sustainable agriculture.\u003c/p>\n\u003cp>“As stewards of the environment, it's a brewer’s duty, it's our responsibility to minimize the impact as much as possible,” said Mollica, “because the whole idea here is this business outlives Paul and I.”\u003c/p>\n\u003cp>Graham agrees. “It's a long term vision. For us, it's not tomorrow, it's not next year, it's not 20 years. It's my children's lifetime.”\u003c/p>\n\u003cp>Central Waters is the first and only brewery to earn Wisconsin's “\u003ca title=\"Green Masters\" href=\"http://www.wisconsinsustainability.com/green-masters/\" target=\"_blank\">Green Master\u003c/a>” designation. Solar thermal panels warm the building and help heat the water for brewing and cleaning. Graham says he's doing it to save money, \"We can basically heat a 20,000-square-foot building for zero cost now.”\u003c/p>\n\u003cp>They're replacing caustic cleaning chemicals with water-based ozone to save money and the environment. “The standard is some pretty nasty chemicals to send down your drains and into the sewer treatment facility.”\u003c/p>\n\u003cp>The brewery is also committed to sustainable agriculture because it's good for business. In 2008, a fire in the Yakima Valley and bad weather in Poland and Germany devastated the international hops market. So Graham and Mollica convinced four other Wisconsin brewers and seven farms to form the Midwest Hops and Barley Cooperative. “We actually funded some of these farms to get them going on their hops production,” Graham recalled.\u003c/p>\n\u003cp>Mollica agreed, “Without farmers growing hops and farmers growing barley, we're all out of business.”\u003c/p>\n\u003cp>Then the brewery had to find reliable local sources of barley because farmers in the Dakotas stopped growing it, replacing it in their fields with new, hardy, genetically modified strains of corn and soybeans.\u003c/p>\n\u003cp>“You look into what used to be the bread belt of North and South Dakota, Idaho, Montana- these once arid regions that once grew nothing but barley,” Graham said. “Now they're growing corn and soy and they're getting ridiculously high prices for it.”\u003c/p>\n\u003cp>One of Graham's sources for barley is as local as you can get. “[Within a] two-mile radius,” Graham said with a chuckle. “We work with a local farmer. He tills about 300 organic acres just down the road from us. He's my neighbor.”\u003c/p>\n\u003cp>Two miles down the road, that neighbor of Paul Graham's, Bob Stuczynski, climbs out of his tractor, and points to his acres of organic barley.\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64069\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMfarm-337x253.jpg\" alt=\"Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/p>\n\u003cp>“To actually take your product from planting the seed to growing it to harvesting it, through the whole process and then to enjoy the final product at the end, drinking the beer,” said Stuczynski, “that's pretty hard to beat.”\u003c/p>\n\u003cp>Central Waters provides a stable source of income for Stucynski. His barley protects the brewery from the ups and downs of the international grain market. “It's taken the highs and lows off for both of us,” Stuczynski said. “We're local. We're not organic from Canada. We're two miles down the road.”\u003c/p>\n\u003cp>Bob Stuczynski gets a good price. Anello Mollica says it's worth it. “We pay more for that barley than we do for the other barley that we buy, but the money is staying in the community. He, his friends, his family, his family's friends... they're going to buy my beer. You know, back to the way it used to be before Prohibition, before industrialization of brewing.\"\u003c/p>\n\u003cp>And the way it's done now, for a profit, in Amherst, Wisconsin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"datePublished": "2013-11-26T07:00:36-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CENTWATERSBREWERYQUESTMP3.mp3\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64070\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-64070\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMbrew-480x360.jpg\" alt=\"Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>A central Wisconsin brewery is getting attention for its commitment to the environment. It's not just idealism, though; the brewers say their reliance on green energy and sustainable agriculture is helping them make money.\u003c/p>\n\u003cp>Paul Graham and Anello Mollica, president and vice president of\u003ca title=\"Central Waters Brewery\" href=\"http://centralwaters.com/\" target=\"_blank\"> Central Waters Brewery\u003c/a>, walk the floor of their big building in the small village of \u003ca title=\"Amherst, Wisconsin\" href=\"https://maps.google.com/maps?ie=UTF8&q=central+waters+brewery&fb=1&gl=us&hq=central+waters+brewery&cid=0,0,15616833871390232406&t=m&ll=44.44501,-89.278572&spn=0.006511,0.00912&z=16&iwloc=A&source=embed\" target=\"_blank\">Amherst, Wisconsin\u003c/a>. Graham is dwarfed by stainless steel holding tanks, “This is where basically the magic begins to happen... temperature controls for different vessels, on and off switches, and variable frequency drives.”\u003c/p>\n\u003cp>Mollica says it's not magic-but science that is producing the bubbles of carbon dioxide in the buckets under the tanks. “You are listening to bourbon barrel stout in its primary fermentation stage.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That award-winning bourbon barrel stout is one of the reasons the company is growing. Central Waters is now selling in “the whole state of Wisconsin, parts of Minnesota, and we just opened up the entire state of Illinois.”\u003c/p>\n\u003cp>It's a big turnaround for Central Waters, which started 15 years ago on a shoestring budget in a dilapidated building, by hobby brewers with a few homemade recipes. Graham remembers those days. “Those were hard times. We not only brewed the beer, but we bottled the beer, and then we put it in the beds of our pickups and drove it around the state to sell it as well.”\u003c/p>\n\u003cp>Now the company's production line can fill 96 bottles a minute, turning out 10,000 barrels of craft beer a year. But here’s what surprises some people: Graham and Mollica say their financial success is due to their commitment to green energy and sustainable agriculture.\u003c/p>\n\u003cp>“As stewards of the environment, it's a brewer’s duty, it's our responsibility to minimize the impact as much as possible,” said Mollica, “because the whole idea here is this business outlives Paul and I.”\u003c/p>\n\u003cp>Graham agrees. “It's a long term vision. For us, it's not tomorrow, it's not next year, it's not 20 years. It's my children's lifetime.”\u003c/p>\n\u003cp>Central Waters is the first and only brewery to earn Wisconsin's “\u003ca title=\"Green Masters\" href=\"http://www.wisconsinsustainability.com/green-masters/\" target=\"_blank\">Green Master\u003c/a>” designation. Solar thermal panels warm the building and help heat the water for brewing and cleaning. Graham says he's doing it to save money, \"We can basically heat a 20,000-square-foot building for zero cost now.”\u003c/p>\n\u003cp>They're replacing caustic cleaning chemicals with water-based ozone to save money and the environment. “The standard is some pretty nasty chemicals to send down your drains and into the sewer treatment facility.”\u003c/p>\n\u003cp>The brewery is also committed to sustainable agriculture because it's good for business. In 2008, a fire in the Yakima Valley and bad weather in Poland and Germany devastated the international hops market. So Graham and Mollica convinced four other Wisconsin brewers and seven farms to form the Midwest Hops and Barley Cooperative. “We actually funded some of these farms to get them going on their hops production,” Graham recalled.\u003c/p>\n\u003cp>Mollica agreed, “Without farmers growing hops and farmers growing barley, we're all out of business.”\u003c/p>\n\u003cp>Then the brewery had to find reliable local sources of barley because farmers in the Dakotas stopped growing it, replacing it in their fields with new, hardy, genetically modified strains of corn and soybeans.\u003c/p>\n\u003cp>“You look into what used to be the bread belt of North and South Dakota, Idaho, Montana- these once arid regions that once grew nothing but barley,” Graham said. “Now they're growing corn and soy and they're getting ridiculously high prices for it.”\u003c/p>\n\u003cp>One of Graham's sources for barley is as local as you can get. “[Within a] two-mile radius,” Graham said with a chuckle. “We work with a local farmer. He tills about 300 organic acres just down the road from us. He's my neighbor.”\u003c/p>\n\u003cp>Two miles down the road, that neighbor of Paul Graham's, Bob Stuczynski, climbs out of his tractor, and points to his acres of organic barley.\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64069\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMfarm-337x253.jpg\" alt=\"Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/p>\n\u003cp>“To actually take your product from planting the seed to growing it to harvesting it, through the whole process and then to enjoy the final product at the end, drinking the beer,” said Stuczynski, “that's pretty hard to beat.”\u003c/p>\n\u003cp>Central Waters provides a stable source of income for Stucynski. His barley protects the brewery from the ups and downs of the international grain market. “It's taken the highs and lows off for both of us,” Stuczynski said. “We're local. We're not organic from Canada. We're two miles down the road.”\u003c/p>\n\u003cp>Bob Stuczynski gets a good price. Anello Mollica says it's worth it. “We pay more for that barley than we do for the other barley that we buy, but the money is staying in the community. He, his friends, his family, his family's friends... they're going to buy my beer. You know, back to the way it used to be before Prohibition, before industrialization of brewing.\"\u003c/p>\n\u003cp>And the way it's done now, for a profit, in Amherst, Wisconsin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Cheese to Energy",
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"content": "\u003cp>Wisconsin dominates when it comes to cheese production. In 2012, the state produced nearly three billion pounds, a quarter of all the cheese made in the U.S. With that cheese comes a lot of waste in the form of nutrient rich, milky water which is spread over farmland.\u003c/p>\n\u003cp>Only about 10 percent of the milk used by cheese makers turns into actual cheese. That leaves a lot of milky wastewater – something like the milky water you're left with when you rinse out an empty glass but on a much bigger scale.\u003c/p>\n\u003cp>If done incorrectly, the wastewater can pollute rivers and lakes. But a startup company in the small village of Turtle Lake Wisconsin is now turning that waste into energy.\u003c/p>\n\u003cp>\u003ca title=\"Comstock Creamery\" href=\"http://media.eatwisconsincheese.com/resources/wi_cheese_company_search/companydetail.aspx?companyid=11&companyinfoid=21\" target=\"_blank\">Comstock Creamery\u003c/a> is a small cheese producer in western Wisconsin. Assistant Executive Manager Tom Messicci said they produce about 50,000 gallons of wastewater per day that needs to be either treated or spread over farm fields as a low grade fertilizer. Since they can’t afford a treatment plant, he said, they’ve been sending their waste to the farm.\u003c/p>\n\u003cfigure id=\"attachment_64001\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003cimg class=\"size-medium wp-image-64001\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/RKtrucks-379x253.jpg\" alt=\"Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. \" width=\"379\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. Photo credit: Rich Kremer, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>“We did land spreading and we used Northern Liquid Waste Management to do that for us, but that became problematic with regulations,” said Messicci.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Land spreading is tightly regulated by the Wisconsin Department of Natural Resources. The wastewater has high levels of phosphorus and nitrogen that could run off into nearby lakes and streams, causing oxygen depletion and blooms of noxious algae.\u003c/p>\n\u003cp>In the community of \u003ca title=\"Turtle Lake, Wisconsin\" href=\"http://www.mapquest.com/maps?city=Turtle%20Lake&state=WI\" target=\"_blank\">Turtle Lake\u003c/a>, a startup company called \u003ca title=\"Greenwhey Energy\" href=\"http://greenwheyenergy.com/\" target=\"_blank\">GreenWhey Energy \u003c/a>is using wastewater from Comstock Creamery and other cheese plants to make natural gas, and produce electricity for the local grid, as well as heat. The $30 million construction project, which included green-energy tax credits and loans, wrapped up this spring.\u003c/p>\n\u003cp>The centerpiece is what’s called an “upflow anearobic digester.” Eric Ludy, a lab technician and son of one of the company’s founders, pointed to a huge concrete wall laced with dozens of large pipes. “The whole plant is built around two two-million gallon reactors,” he said. “So, behind this wall … there’s four million gallons of water.”\u003c/p>\n\u003cp>That water is filled with anaerobic bacteria that eat the dairy wastewater and produce methane gas. Ludy said the gas is treated and eventually powers two 20-cylinder generators.\u003c/p>\n\u003cp>“They look like massive locomotive engines and that’s basically what they are,” said Ludy. “They’re powered entirely on biogas, which is a mix of methane and carbon dioxide, trace amounts of other materials like hydrogen sulfide, and they pump out about 3.2 megawatts of electricity.”\u003c/p>\n\u003cp>Some dairy plants, meat processors, and even breweries have their own biodigesters. In Milwaukee, the Forest County Potawatomi tribe has just started operating a biodigester that's similar to GreenWhey's but smaller. But co-founder Tom Ludy said his is the first privately owned company to contract for multiple sources of food wastes.\u003c/p>\n\u003cp>“We also do soy waste from soy protein,” said Ludy. “We do mustards and dressings and horseradish waste food products here –-several different ones besides dairy. But dairy is the main one.”\u003c/p>\n\u003cp>Before Ludy could start GreenWhey, he had to buy his bacteria –- which he calls “bugs” –- in the form of feed sludge from a brewery in La Crosse and a meatpacking plant in Green Bay.\u003c/p>\n\u003cp>“The secret is, the more you put in to start with, the less time it takes to start,” said Ludy. “So, we hauled in here as much as we could afford and now we are going through our startup process.”\u003c/p>\n\u003cp>GreenWhey is running at about 50 percent capacity as they wait for their bacteria to reproduce. But they’re already having a big impact on the area. Ludy said they’re keeping hundreds of thousands of gallons of wastewater off the ground every day. He also said testing shows that they’re keeping about 1,000 pounds of phosphorus from getting into rivers and lakes each day.\u003c/p>\n\u003cp>Looking to the future, Ludy hopes to make and sell excess natural gas, sell heat to nearby cheese plants, and process their leftover sludge to make fertilizer.\u003c/p>\n\u003cp>As America’s obsession with cheese continues to grow, so do the possibilities of turning leftover waste, once considered a liability, into a valuable commodity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Wisconsin produces a quarter of all the cheese made in the United States. Since only about ten percent of the milk becomes cheese, there is an abundance of milky-water waste. Comstock Creamery and GreenWhey Energy have teamed up to turn this wastewater into natural gas and electricity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wisconsin dominates when it comes to cheese production. In 2012, the state produced nearly three billion pounds, a quarter of all the cheese made in the U.S. With that cheese comes a lot of waste in the form of nutrient rich, milky water which is spread over farmland.\u003c/p>\n\u003cp>Only about 10 percent of the milk used by cheese makers turns into actual cheese. That leaves a lot of milky wastewater – something like the milky water you're left with when you rinse out an empty glass but on a much bigger scale.\u003c/p>\n\u003cp>If done incorrectly, the wastewater can pollute rivers and lakes. But a startup company in the small village of Turtle Lake Wisconsin is now turning that waste into energy.\u003c/p>\n\u003cp>\u003ca title=\"Comstock Creamery\" href=\"http://media.eatwisconsincheese.com/resources/wi_cheese_company_search/companydetail.aspx?companyid=11&companyinfoid=21\" target=\"_blank\">Comstock Creamery\u003c/a> is a small cheese producer in western Wisconsin. Assistant Executive Manager Tom Messicci said they produce about 50,000 gallons of wastewater per day that needs to be either treated or spread over farm fields as a low grade fertilizer. Since they can’t afford a treatment plant, he said, they’ve been sending their waste to the farm.\u003c/p>\n\u003cfigure id=\"attachment_64001\" class=\"wp-caption alignleft\" style=\"max-width: 379px\">\u003cimg class=\"size-medium wp-image-64001\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/RKtrucks-379x253.jpg\" alt=\"Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. \" width=\"379\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Two 5,000 gallon tanker trucks deliver cheese plant wastewater to GreenWhey Energy. Photo credit: Rich Kremer, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>“We did land spreading and we used Northern Liquid Waste Management to do that for us, but that became problematic with regulations,” said Messicci.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Land spreading is tightly regulated by the Wisconsin Department of Natural Resources. The wastewater has high levels of phosphorus and nitrogen that could run off into nearby lakes and streams, causing oxygen depletion and blooms of noxious algae.\u003c/p>\n\u003cp>In the community of \u003ca title=\"Turtle Lake, Wisconsin\" href=\"http://www.mapquest.com/maps?city=Turtle%20Lake&state=WI\" target=\"_blank\">Turtle Lake\u003c/a>, a startup company called \u003ca title=\"Greenwhey Energy\" href=\"http://greenwheyenergy.com/\" target=\"_blank\">GreenWhey Energy \u003c/a>is using wastewater from Comstock Creamery and other cheese plants to make natural gas, and produce electricity for the local grid, as well as heat. The $30 million construction project, which included green-energy tax credits and loans, wrapped up this spring.\u003c/p>\n\u003cp>The centerpiece is what’s called an “upflow anearobic digester.” Eric Ludy, a lab technician and son of one of the company’s founders, pointed to a huge concrete wall laced with dozens of large pipes. “The whole plant is built around two two-million gallon reactors,” he said. “So, behind this wall … there’s four million gallons of water.”\u003c/p>\n\u003cp>That water is filled with anaerobic bacteria that eat the dairy wastewater and produce methane gas. Ludy said the gas is treated and eventually powers two 20-cylinder generators.\u003c/p>\n\u003cp>“They look like massive locomotive engines and that’s basically what they are,” said Ludy. “They’re powered entirely on biogas, which is a mix of methane and carbon dioxide, trace amounts of other materials like hydrogen sulfide, and they pump out about 3.2 megawatts of electricity.”\u003c/p>\n\u003cp>Some dairy plants, meat processors, and even breweries have their own biodigesters. In Milwaukee, the Forest County Potawatomi tribe has just started operating a biodigester that's similar to GreenWhey's but smaller. But co-founder Tom Ludy said his is the first privately owned company to contract for multiple sources of food wastes.\u003c/p>\n\u003cp>“We also do soy waste from soy protein,” said Ludy. “We do mustards and dressings and horseradish waste food products here –-several different ones besides dairy. But dairy is the main one.”\u003c/p>\n\u003cp>Before Ludy could start GreenWhey, he had to buy his bacteria –- which he calls “bugs” –- in the form of feed sludge from a brewery in La Crosse and a meatpacking plant in Green Bay.\u003c/p>\n\u003cp>“The secret is, the more you put in to start with, the less time it takes to start,” said Ludy. “So, we hauled in here as much as we could afford and now we are going through our startup process.”\u003c/p>\n\u003cp>GreenWhey is running at about 50 percent capacity as they wait for their bacteria to reproduce. But they’re already having a big impact on the area. Ludy said they’re keeping hundreds of thousands of gallons of wastewater off the ground every day. He also said testing shows that they’re keeping about 1,000 pounds of phosphorus from getting into rivers and lakes each day.\u003c/p>\n\u003cp>Looking to the future, Ludy hopes to make and sell excess natural gas, sell heat to nearby cheese plants, and process their leftover sludge to make fertilizer.\u003c/p>\n\u003cp>As America’s obsession with cheese continues to grow, so do the possibilities of turning leftover waste, once considered a liability, into a valuable commodity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scientists Want to Know How Much Fish You Ate Last Night",
"title": "Scientists Want to Know How Much Fish You Ate Last Night",
"headTitle": "QUEST | KQED Science",
"content": "\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_63475\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-63475 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981.jpg\" alt=\"Fish Marquee Image\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">How much is safe to eat? Image courtesy of \u003ca href=\"http://www.flickr.com/photos/heatherjoan/4942166380/\">Heather Joan\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>Reported by Robert McClure, \u003ca href=\"http://www.invw.org/\">InvestigateWest\u003c/a>\u003c/p>\n\u003cp>The science of setting water-pollution limits for factories, sewage plants, and other facilities that dump into waterways can be tricky, especially when people catch fish for dinner from those waters. It’s a big health dilemma for some subsets of the American population who eat a lot of seafood, including sport fishers, people on low incomes, Asian immigrants, and members of coastal Indian tribes.\u003c/p>\n\u003cfigure class=\"wp-caption alignleft\" style=\"max-width: 378px\">\u003cimg class=\" \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/FishConsumptionGraphic.png\" alt=\"FishConsumptionGraphic\" width=\"378\" height=\"440\">\u003cfigcaption class=\"wp-caption-text\">The current estimate of how much fish people eat, a key criterion for setting water quality standards, is in some states less than one-twentieth the figure used by Oregon.* Image courtesy of Jason Alcorn and InvestigateWest.\u003c/figcaption>\u003c/figure>\n\u003cp>The federal Clean Water Act is supposed to protect the rivers, lakes, and bays where we glean our fish and other seafood, but that isn’t always the case. Fish living in polluted waters can contain toxic chemicals that, if eaten, lead to cancer and other health problems.\u003c/p>\n\u003cp>It may be surprising to learn that the way the \u003ca href=\"http://water.epa.gov/scitech/swguidance/standards/criteria/health/methodology/upload/hhfaqs.pdf\">U.S. Environmental Protection Agency has told\u003c/a> states to set the pollution limits is to first find out how much fish people are eating, and then set stricter pollution restrictions if people are eating lots of fish and less strict ones if they’re eating less fish. To do this, the state determines a “fish-consumption rate,” a figure that gets cranked into a complicated health-based formula that is supposed to protect the well-being of people who eat fish and other kinds of seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Seafood is a staple of a lot of people here in the Pacific Northwest, as well as freshwater fish, and it’s supposed to be a healthy alternative to other food sources,” says Shawn Yanity, chair of the Stillaguamish tribe in Washington State. “But how healthy is it when you’re only allowed to consume so much before you start taking on a risk of cancer and other sicknesses?”\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=sYnrU5OJPBo\u003cbr>\n\u003cem>Groups that want a lower fish-consumption rate in Washington State have started a campaign on YouTube, including videos of people who eat more than the state average of fish.\u003c/em>\u003c/p>\n\u003cp>The trouble is that limiting and cleaning up water pollution can have big financial consequences for industry and others regulated under the Clean Water Act. Another problem is that seafood-consumption data are not always accurate.\u003c/p>\n\u003cp>In some states, this crucial variable has recently been shown to fall far short of what people are actually eating. Part of the problem is that many states set their fish consumption rate years ago, when Americans ate less seafood. The American Heart Association recommends eating fish twice a week, which would greatly exceed most states’ estimates of how much people eat if all that fish came out of local lakes and rivers.\u003c/p>\n\u003cfigure id=\"attachment_62798\" class=\"wp-caption alignleft\" style=\"max-width: 428px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/10/14/wa-and-or-fish-rate-comparison/\" rel=\"attachment wp-att-62798\">\u003cimg class=\"wp-image-62798 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison.png\" alt=\"WA and OR fish rate comparison\" width=\"428\" height=\"505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison.png 680w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison-400x472.png 400w\" sizes=\"(max-width: 428px) 100vw, 428px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oregon increased its fish consumption rate to 175 grams per day in 2011, nearly 30 times that of Washington State.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, the state of Washington bases its water-quality standards on an estimate of just 6.5 grams per day, not even enough salmon to cover a big cracker. Where did that number come from? It turns out that it traces back to three-day food diaries filled out in the 1970s.\u003c/p>\n\u003cp>Washington environmentalists and Indian tribes are battling to boost the fish-eating estimate, citing studies of fish-consumption rates among tribal members and others dating to the mid-1990s. But business interests are pushing back. They want additional studies to clarify just how much of the fish people eat is actually coming from the waterways that are being polluted. After all, the current law stipulates that if people eat less seafood, more pollution can be allowed.\u003c/p>\n\u003cp>Meanwhile, Oregon increased its fish consumption rate to 175 grams per day in 2011, nearly 30 times that of Washington.\u003c/p>\n\u003cp>And in September 2013, under orders from the EPA, Idaho officials \u003ca href=\"http://www.idahostatesman.com/2013/09/27/2783951/do-you-eat-idaho-fish-state-officials.html\">assigned a contractor to survey state residents\u003c/a> about the amount of fish they eat.\u003c/p>\n\u003cp>Changes may be afoot in other states, too, as awareness of the low fish-consumption estimates garner more attention and more scientists want to know how much fish you ate last night.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cstrong>\u003c/strong>\u003c/strong>\u003cstrong>* Fish-consumption estimates in selected states around the country\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.epa.ohio.gov/portals/35/tmdl/2012IntReport/IR2012_SectionE.pdf\">Ohio\u003c/a>: 17.5 grams per day\u003cbr>\n\u003ca href=\"http://www.epa.gov/fedrgstr/EPA-WATER/2000/May/Day-18/w11106.pdf\">California\u003c/a>: Varies depending on the pollutant and other factors. For mercury, historically 16.5 grams per day (but 32 grams per day in the San Francisco Bay and Bay Delta regions); EPA promulgated a 6.5 grams per day estimate for polychlorinated biphenyls.\u003cbr>\nNebraska: 32 grams per day\u003cbr>\n\u003ca href=\"http://www.deq.state.or.us/wq/standards/docs/toxics/devfishconrate.pdf\">Wisconsin\u003c/a>: 20 grams per day\u003cbr>\n\u003ca href=\"http://ow.ly/pHsxy\">North Carolina\u003c/a>: 17.5 grams per day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_63475\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-63475 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981.jpg\" alt=\"Fish Marquee Image\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/11/Fish-Marquee-Image1-e1383764680981-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">How much is safe to eat? Image courtesy of \u003ca href=\"http://www.flickr.com/photos/heatherjoan/4942166380/\">Heather Joan\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>Reported by Robert McClure, \u003ca href=\"http://www.invw.org/\">InvestigateWest\u003c/a>\u003c/p>\n\u003cp>The science of setting water-pollution limits for factories, sewage plants, and other facilities that dump into waterways can be tricky, especially when people catch fish for dinner from those waters. It’s a big health dilemma for some subsets of the American population who eat a lot of seafood, including sport fishers, people on low incomes, Asian immigrants, and members of coastal Indian tribes.\u003c/p>\n\u003cfigure class=\"wp-caption alignleft\" style=\"max-width: 378px\">\u003cimg class=\" \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/FishConsumptionGraphic.png\" alt=\"FishConsumptionGraphic\" width=\"378\" height=\"440\">\u003cfigcaption class=\"wp-caption-text\">The current estimate of how much fish people eat, a key criterion for setting water quality standards, is in some states less than one-twentieth the figure used by Oregon.* Image courtesy of Jason Alcorn and InvestigateWest.\u003c/figcaption>\u003c/figure>\n\u003cp>The federal Clean Water Act is supposed to protect the rivers, lakes, and bays where we glean our fish and other seafood, but that isn’t always the case. Fish living in polluted waters can contain toxic chemicals that, if eaten, lead to cancer and other health problems.\u003c/p>\n\u003cp>It may be surprising to learn that the way the \u003ca href=\"http://water.epa.gov/scitech/swguidance/standards/criteria/health/methodology/upload/hhfaqs.pdf\">U.S. Environmental Protection Agency has told\u003c/a> states to set the pollution limits is to first find out how much fish people are eating, and then set stricter pollution restrictions if people are eating lots of fish and less strict ones if they’re eating less fish. To do this, the state determines a “fish-consumption rate,” a figure that gets cranked into a complicated health-based formula that is supposed to protect the well-being of people who eat fish and other kinds of seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Seafood is a staple of a lot of people here in the Pacific Northwest, as well as freshwater fish, and it’s supposed to be a healthy alternative to other food sources,” says Shawn Yanity, chair of the Stillaguamish tribe in Washington State. “But how healthy is it when you’re only allowed to consume so much before you start taking on a risk of cancer and other sicknesses?”\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=sYnrU5OJPBo\u003cbr>\n\u003cem>Groups that want a lower fish-consumption rate in Washington State have started a campaign on YouTube, including videos of people who eat more than the state average of fish.\u003c/em>\u003c/p>\n\u003cp>The trouble is that limiting and cleaning up water pollution can have big financial consequences for industry and others regulated under the Clean Water Act. Another problem is that seafood-consumption data are not always accurate.\u003c/p>\n\u003cp>In some states, this crucial variable has recently been shown to fall far short of what people are actually eating. Part of the problem is that many states set their fish consumption rate years ago, when Americans ate less seafood. The American Heart Association recommends eating fish twice a week, which would greatly exceed most states’ estimates of how much people eat if all that fish came out of local lakes and rivers.\u003c/p>\n\u003cfigure id=\"attachment_62798\" class=\"wp-caption alignleft\" style=\"max-width: 428px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/10/14/wa-and-or-fish-rate-comparison/\" rel=\"attachment wp-att-62798\">\u003cimg class=\"wp-image-62798 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison.png\" alt=\"WA and OR fish rate comparison\" width=\"428\" height=\"505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison.png 680w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/WA-and-OR-fish-rate-comparison-400x472.png 400w\" sizes=\"(max-width: 428px) 100vw, 428px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oregon increased its fish consumption rate to 175 grams per day in 2011, nearly 30 times that of Washington State.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, the state of Washington bases its water-quality standards on an estimate of just 6.5 grams per day, not even enough salmon to cover a big cracker. Where did that number come from? It turns out that it traces back to three-day food diaries filled out in the 1970s.\u003c/p>\n\u003cp>Washington environmentalists and Indian tribes are battling to boost the fish-eating estimate, citing studies of fish-consumption rates among tribal members and others dating to the mid-1990s. But business interests are pushing back. They want additional studies to clarify just how much of the fish people eat is actually coming from the waterways that are being polluted. After all, the current law stipulates that if people eat less seafood, more pollution can be allowed.\u003c/p>\n\u003cp>Meanwhile, Oregon increased its fish consumption rate to 175 grams per day in 2011, nearly 30 times that of Washington.\u003c/p>\n\u003cp>And in September 2013, under orders from the EPA, Idaho officials \u003ca href=\"http://www.idahostatesman.com/2013/09/27/2783951/do-you-eat-idaho-fish-state-officials.html\">assigned a contractor to survey state residents\u003c/a> about the amount of fish they eat.\u003c/p>\n\u003cp>Changes may be afoot in other states, too, as awareness of the low fish-consumption estimates garner more attention and more scientists want to know how much fish you ate last night.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cstrong>\u003c/strong>\u003c/strong>\u003cstrong>* Fish-consumption estimates in selected states around the country\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://www.epa.ohio.gov/portals/35/tmdl/2012IntReport/IR2012_SectionE.pdf\">Ohio\u003c/a>: 17.5 grams per day\u003cbr>\n\u003ca href=\"http://www.epa.gov/fedrgstr/EPA-WATER/2000/May/Day-18/w11106.pdf\">California\u003c/a>: Varies depending on the pollutant and other factors. For mercury, historically 16.5 grams per day (but 32 grams per day in the San Francisco Bay and Bay Delta regions); EPA promulgated a 6.5 grams per day estimate for polychlorinated biphenyls.\u003cbr>\nNebraska: 32 grams per day\u003cbr>\n\u003ca href=\"http://www.deq.state.or.us/wq/standards/docs/toxics/devfishconrate.pdf\">Wisconsin\u003c/a>: 20 grams per day\u003cbr>\n\u003ca href=\"http://ow.ly/pHsxy\">North Carolina\u003c/a>: 17.5 grams per day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Building Better Homes for Bumblebee Queens",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg\">\u003cimg class=\"alignnone size-full wp-image-63542\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/FeaturedImage_BBB_1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>Take a moment to think about your dream house. What is it made of? Where is it? What kind of stuff do you have inside to make you feel comfortable, safe, and happy? It’s OK to be picky. It’s your dream house, after all.\u003c/p>\n\u003cp>Now, if you are fantasizing about a small wooden box in a garden that features a single room full of soft insulating materials that smell like mouse urine, there is something you should know.\u003c/p>\n\u003cp>You might be a bumblebee queen.\u003c/p>\n\u003cp>If that turns out to be the case, it would be wise for you to befriend Dr. Doug Golick at the University of Nebraska–Lincoln. As an assistant professor of entomology, Golick leads a research project called Bumble Boosters, which is equally intent on learning more about bumblebees, promoting the biological and pollination benefits they provide, and finding new ways to get the public involved, from funding to fieldwork.\u003c/p>\n\u003cfigure class=\"wp-caption alignleft\" style=\"max-width: 227px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DrGolick.jpg\">\u003cimg class=\" \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DrGolick-227x360.jpg\" alt=\"Dr. Doug Golick\" width=\"227\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Doug Golick poses for a portrait with one of his bumblebee box prototypes.\u003c/figcaption>\u003c/figure>\n\u003cp>“To me, this is a complex issue,” Golick said. “We all know pollinators are great, but what are the other issues around their management? What are the issues around agriculture related to them? What are the issues related to conservation? How do we convince people to make behavior changes in their yard, where people spray everything to kill all the weeds and get rid of every bug they see? That’s what we’re interested in, because the pollinators really do need our help right now.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much of the Bumble Booster research includes understanding what bumblebee queens look for in a home, with the hope that a greater number of attractive domiciles will create less competition among queens for a place to establish their colonies. Queens frequently colonize abandoned, underground rodent dens, but according to Golick, dead queens are often found in the corners of these dens, having lost the battle for the real estate.\u003c/p>\n\u003cp>In theory, a greater number of acceptable domiciles would eliminate these battles and provide a population boost, but so far no human-designed bumblebee home has proven to be up to snuff compared to a good, old-fashioned rat hole.\u003c/p>\n\u003cp>“There are a lot of designs out there that are published,” said Golick, but “very few are having any sort of success.” Golick explained that a box with just 10 percent of the domiciles colonized is currently recognized as “good” success, but most of the existing design prototypes have barely any colonization occurring.\u003c/p>\n\u003cp>“We’re trying to build a box with a higher success rate than that,” he said. “I think if they were a more directly noticeable economic insect, we’d probably have all this stuff figured out by now.\"\u003c/p>\n\u003cfigure id=\"attachment_63620\" class=\"wp-caption alignleft\" style=\"max-width: 302px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/BEEBUMBLE.jpg\">\u003cimg class=\" wp-image-63620 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/BEEBUMBLE-540x360.jpg\" alt=\"\" width=\"302\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bumblebee checks out a pink cosmos in southeast Nebraska.\u003c/figcaption>\u003c/figure>\n\u003cp>But to him, what a doe-eyed, fuzzy, striped, and generally docile bumblebee lacks in economic value may be made up for by its ability to get the ordinary citizen interested in science and habitat conservation.\u003c/p>\n\u003cp>Golick agreed that bumblebees could take on the same role as pandas, elephants, wolves, and other “charismatic megafauna” used to spur public interest in conserving habitats that also support less charming but equally at-risk or endangered species.\u003c/p>\n\u003cfigure id=\"attachment_63618\" class=\"wp-caption alignleft\" style=\"max-width: 306px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/IMG_3497.jpg\">\u003cimg class=\" wp-image-63618 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/IMG_3497-540x360.jpg\" alt=\"\" width=\"306\" height=\"204\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louise Lynch, a PhD student at UNL, studies the behavioral and educational outcomes of citizen science projects. Here she is seen constructing a Bumble Booster bumblebee box, which will be completed and distributed before spring 2014.\u003c/figcaption>\u003c/figure>\n\u003cp>With that in mind, he launched a Bumble Boosters Kickstarter campaign in May 2013, and through its success, crowdsourced the funding to construct 200 bumblebee boxes on the UNL campus.\u003c/p>\n\u003cp>Sometime prior to spring 2014, contributors who donated $100 or more will receive their very own box to set up in a place where a family of bumblebees would be welcome, such as a flower garden. Time will then tell whether or not the box design is successful.\u003c/p>\n\u003cp>As much as the team would like to discover the formula for making a bumblebee dream house, an equally important goal is to learn how these citizen scientists engage in the scientific process and what individuals do in their communities to get friends and neighbors involved in scientific pursuits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp align=\"left\">“Insects are a vehicle to teach science,” Golick said. “So, for things like pollinators that are really a hot topic right now, I think we can take advantage of that to help the public become aware of the benefits of insects and the benefits of making critical decisions about complex issues.”\u003c/p>\n\u003cfigure id=\"attachment_62467\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/CU_box.jpg\">\u003cimg class=\"wp-image-62467 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/CU_box-540x360.jpg\" alt=\"Bumblebee Box \" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Doug Golick carries one of the Bumble Boosters bumblebee box prototypes.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg\">\u003cimg class=\"alignnone size-full wp-image-63542\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/FeaturedImage_BBB_1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/FeaturedImage_BBB_1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>Take a moment to think about your dream house. What is it made of? Where is it? What kind of stuff do you have inside to make you feel comfortable, safe, and happy? It’s OK to be picky. It’s your dream house, after all.\u003c/p>\n\u003cp>Now, if you are fantasizing about a small wooden box in a garden that features a single room full of soft insulating materials that smell like mouse urine, there is something you should know.\u003c/p>\n\u003cp>You might be a bumblebee queen.\u003c/p>\n\u003cp>If that turns out to be the case, it would be wise for you to befriend Dr. Doug Golick at the University of Nebraska–Lincoln. As an assistant professor of entomology, Golick leads a research project called Bumble Boosters, which is equally intent on learning more about bumblebees, promoting the biological and pollination benefits they provide, and finding new ways to get the public involved, from funding to fieldwork.\u003c/p>\n\u003cfigure class=\"wp-caption alignleft\" style=\"max-width: 227px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DrGolick.jpg\">\u003cimg class=\" \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DrGolick-227x360.jpg\" alt=\"Dr. Doug Golick\" width=\"227\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Doug Golick poses for a portrait with one of his bumblebee box prototypes.\u003c/figcaption>\u003c/figure>\n\u003cp>“To me, this is a complex issue,” Golick said. “We all know pollinators are great, but what are the other issues around their management? What are the issues around agriculture related to them? What are the issues related to conservation? How do we convince people to make behavior changes in their yard, where people spray everything to kill all the weeds and get rid of every bug they see? That’s what we’re interested in, because the pollinators really do need our help right now.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much of the Bumble Booster research includes understanding what bumblebee queens look for in a home, with the hope that a greater number of attractive domiciles will create less competition among queens for a place to establish their colonies. Queens frequently colonize abandoned, underground rodent dens, but according to Golick, dead queens are often found in the corners of these dens, having lost the battle for the real estate.\u003c/p>\n\u003cp>In theory, a greater number of acceptable domiciles would eliminate these battles and provide a population boost, but so far no human-designed bumblebee home has proven to be up to snuff compared to a good, old-fashioned rat hole.\u003c/p>\n\u003cp>“There are a lot of designs out there that are published,” said Golick, but “very few are having any sort of success.” Golick explained that a box with just 10 percent of the domiciles colonized is currently recognized as “good” success, but most of the existing design prototypes have barely any colonization occurring.\u003c/p>\n\u003cp>“We’re trying to build a box with a higher success rate than that,” he said. “I think if they were a more directly noticeable economic insect, we’d probably have all this stuff figured out by now.\"\u003c/p>\n\u003cfigure id=\"attachment_63620\" class=\"wp-caption alignleft\" style=\"max-width: 302px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/BEEBUMBLE.jpg\">\u003cimg class=\" wp-image-63620 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/BEEBUMBLE-540x360.jpg\" alt=\"\" width=\"302\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bumblebee checks out a pink cosmos in southeast Nebraska.\u003c/figcaption>\u003c/figure>\n\u003cp>But to him, what a doe-eyed, fuzzy, striped, and generally docile bumblebee lacks in economic value may be made up for by its ability to get the ordinary citizen interested in science and habitat conservation.\u003c/p>\n\u003cp>Golick agreed that bumblebees could take on the same role as pandas, elephants, wolves, and other “charismatic megafauna” used to spur public interest in conserving habitats that also support less charming but equally at-risk or endangered species.\u003c/p>\n\u003cfigure id=\"attachment_63618\" class=\"wp-caption alignleft\" style=\"max-width: 306px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/IMG_3497.jpg\">\u003cimg class=\" wp-image-63618 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/IMG_3497-540x360.jpg\" alt=\"\" width=\"306\" height=\"204\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louise Lynch, a PhD student at UNL, studies the behavioral and educational outcomes of citizen science projects. Here she is seen constructing a Bumble Booster bumblebee box, which will be completed and distributed before spring 2014.\u003c/figcaption>\u003c/figure>\n\u003cp>With that in mind, he launched a Bumble Boosters Kickstarter campaign in May 2013, and through its success, crowdsourced the funding to construct 200 bumblebee boxes on the UNL campus.\u003c/p>\n\u003cp>Sometime prior to spring 2014, contributors who donated $100 or more will receive their very own box to set up in a place where a family of bumblebees would be welcome, such as a flower garden. Time will then tell whether or not the box design is successful.\u003c/p>\n\u003cp>As much as the team would like to discover the formula for making a bumblebee dream house, an equally important goal is to learn how these citizen scientists engage in the scientific process and what individuals do in their communities to get friends and neighbors involved in scientific pursuits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp align=\"left\">“Insects are a vehicle to teach science,” Golick said. “So, for things like pollinators that are really a hot topic right now, I think we can take advantage of that to help the public become aware of the benefits of insects and the benefits of making critical decisions about complex issues.”\u003c/p>\n\u003cfigure id=\"attachment_62467\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/CU_box.jpg\">\u003cimg class=\"wp-image-62467 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/CU_box-540x360.jpg\" alt=\"Bumblebee Box \" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Doug Golick carries one of the Bumble Boosters bumblebee box prototypes.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seeing the Farm Through the Trees",
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"content": "\u003cfigure id=\"attachment_62587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Sharing.png\">\u003cimg class=\"size-full wp-image-62587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Sharing.png\" alt=\"Participants harvest Chanterelle mushrooms during a recent forest farming workshop at the Holden Arboretum in Kirkland, Ohio. Credit: Holden Arboretum.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Sharing.png 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Sharing-400x225.png 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants harvest Chanterelle mushrooms during a recent forest farming workshop at the Holden Arboretum in Kirkland, Ohio. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>QUEST Ohio Community Contributor \u003ca href=\"http://ww2.kqed.org/quest/author/kmudge/\">Ken Mudge\u003c/a> contributed to this story.\u003c/em>\u003c/p>\n\u003cp>It is a hot and steamy summer day in northeast Ohio and the mosquitoes are out in full force. None of this seems to bother me or my associate, Dr. Kenneth Mudge, associate professor of horticulture at Cornell University, as we roll over logs in a hardwood forest at the 3,500-acre \u003ca href=\"http://www.holdenarb.org/home/\" target=\"_blank\">Holden Arboretum\u003c/a> just east of Cleveland. He is looking for edible mushrooms -- particularly Shitakes, which can fetch up to 15 dollars per pound.\u003c/p>\n\u003cp>“This might not look like a farm in the traditional sense,” says Mudge, “but cultivating and harvesting non-timber resources, or ‘\u003ca href=\"http://www.centerforagroforestry.org/pubs/mushguide.pdf\" target=\"_blank\">forest farming\u003c/a>,’ might help foster the health and integrity of forests in the northeast U.S. and therefore exemplify productive conservation\u003cem>.\u003c/em>”\u003c/p>\n\u003cfigure id=\"attachment_62577\" class=\"wp-caption alignleft\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00283-sm2048.jpg\">\u003cimg class=\"size-medium wp-image-62577\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00283-sm2048-380x253.jpg\" alt=\"Dr. Kenneth Mudge demonstrates how to seed a log with Shitakes. Growing edible mushrooms can be both profitable and sustainable. Credit: Holden Arboretum.\" width=\"380\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Kenneth Mudge demonstrates how to seed a log with Shitakes. Growing edible mushrooms can be both a profitable and sustainable forest management strategy. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forested landscapes play a far more central role in our everyday lives than most people realize. In addition to providing beneficial timber and non-timber resources, sustainable forest management maintains biodiversity, preserves wildlife habitat, prevents soil erosion, and maintains water quality. It also sequesters atmospheric carbon dioxide, helping to slow the rate of climate change by providing relatively long-term storage of this greenhouse gas in tree biomass and soil organic matter.\u003c/p>\n\u003cp>Despite their biological and economic importance, forests continue to be threatened by land-use change (urban and agricultural development), acid rain and nutrient enrichment, and invasive plants and pests, underscoring the need to conserve native forests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately, opportunities abound to rethink the current concept and practice of forest conservation and management of ecosystem services at the landscape scale. The eastern U.S., in particular, represents a unique opportunity for forest research and experimental management because forest cover is actually increasing due to agricultural abandonment.\u003c/p>\n\u003cfigure id=\"attachment_62576\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/098.jpg\">\u003cimg class=\"size-large wp-image-62576\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/098-270x360.jpg\" alt=\"Forest farming instructor Robert Beyfuss displays Chanterelle mushrooms. Credit: Holden Arboretum.\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forest farming instructor Robert Beyfuss displays Chanterelle mushrooms. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forest farming, which is the cultivation of high-value, non-timber forest products like ginseng and mushrooms, provides an economically viable alternative to traditional management practices. Such practices promote productive conservation that maintains and enhances ecosystem services, while generating income that helps pay taxes and thereby avoids unsustainable timber harvest.\u003c/p>\n\u003cp>It isn’t a stretch to envision this sort of model. Non-timber harvesting has existed in northern Europe for centuries, and maple sap extraction for syrup, although energy intensive, is a common agricultural practice throughout the Northeast.\u003c/p>\n\u003cp>For example, a forest management practice called timber stand improvement (TSI) increases forest health by thinning overly dense stands of young trees, thereby allowing the best prospects to grow to maturity and contribute to the future harvest of high-quality timber. The trees removed during thinning can be used as substrate logs for \u003ca href=\"http://www.vegetablegardener.com/item/4220/how-to-grow-shiitake-mushrooms\" target=\"_blank\">cultivating Shiitake mushrooms\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Farming forests does not have to be time consuming or energy intensive, and it sure beats a clear-cut full of invasive shrubs every 30 years.\"\u003c/aside>\n\u003cp>TSI improves forest quality in the long term, while generating income from mushrooms in the short term. It’s an example of productive conservation and can be an important aspect of modern forest management, particularly in human-dominated landscapes.\u003c/p>\n\u003cp>“Farming forests does not have to be time consuming or energy intensive, and it sure beats a clear-cut full of invasive shrubs every 30 years,” adds Mudge.\u003c/p>\n\u003cp>Regions with large tracts of public land, such as the western U.S., are amenable to broad implementation of sustainable forest management practices. But in the eastern U.S., much of the forested land is privately owned and parcel size is trending toward smaller woodlots, two factors that present obstacles to the adaptation of forest farming methods versus traditional timber harvesting. Woodlot owners are often constrained economically by property tax policies that encourage unsustainable timber harvest, resulting in declining forest health.\u003c/p>\n\u003cfigure id=\"attachment_62579\" class=\"wp-caption alignleft\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00368-sm2048.jpg\">\u003cimg class=\"size-medium wp-image-62579\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00368-sm2048-380x253.jpg\" alt=\"Mushrooms grow well on tree logs in shady forests. Credit: Holden Arboretum.\" width=\"380\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushrooms thrive on tree logs in shady forests. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forests are at risk from many threats right now, which speaks to the need for new management approaches that foster forest cover and consider the functional aspects of forest ecosystems. However, the success of those management strategies depends on their ability to achieve conservation goals, while still being socially and culturally relevant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although forest farming approaches are a win/win for landowners and managers, future forest research is needed to investigate and quantify the effect of productive conservation practices (relative to traditional management) on ecosystem services and biodiversity. Only then can the true economic and ecological benefits be evaluated.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Sharing.png\">\u003cimg class=\"size-full wp-image-62587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Sharing.png\" alt=\"Participants harvest Chanterelle mushrooms during a recent forest farming workshop at the Holden Arboretum in Kirkland, Ohio. Credit: Holden Arboretum.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Sharing.png 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Sharing-400x225.png 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants harvest Chanterelle mushrooms during a recent forest farming workshop at the Holden Arboretum in Kirkland, Ohio. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>QUEST Ohio Community Contributor \u003ca href=\"http://ww2.kqed.org/quest/author/kmudge/\">Ken Mudge\u003c/a> contributed to this story.\u003c/em>\u003c/p>\n\u003cp>It is a hot and steamy summer day in northeast Ohio and the mosquitoes are out in full force. None of this seems to bother me or my associate, Dr. Kenneth Mudge, associate professor of horticulture at Cornell University, as we roll over logs in a hardwood forest at the 3,500-acre \u003ca href=\"http://www.holdenarb.org/home/\" target=\"_blank\">Holden Arboretum\u003c/a> just east of Cleveland. He is looking for edible mushrooms -- particularly Shitakes, which can fetch up to 15 dollars per pound.\u003c/p>\n\u003cp>“This might not look like a farm in the traditional sense,” says Mudge, “but cultivating and harvesting non-timber resources, or ‘\u003ca href=\"http://www.centerforagroforestry.org/pubs/mushguide.pdf\" target=\"_blank\">forest farming\u003c/a>,’ might help foster the health and integrity of forests in the northeast U.S. and therefore exemplify productive conservation\u003cem>.\u003c/em>”\u003c/p>\n\u003cfigure id=\"attachment_62577\" class=\"wp-caption alignleft\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00283-sm2048.jpg\">\u003cimg class=\"size-medium wp-image-62577\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00283-sm2048-380x253.jpg\" alt=\"Dr. Kenneth Mudge demonstrates how to seed a log with Shitakes. Growing edible mushrooms can be both profitable and sustainable. Credit: Holden Arboretum.\" width=\"380\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Kenneth Mudge demonstrates how to seed a log with Shitakes. Growing edible mushrooms can be both a profitable and sustainable forest management strategy. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forested landscapes play a far more central role in our everyday lives than most people realize. In addition to providing beneficial timber and non-timber resources, sustainable forest management maintains biodiversity, preserves wildlife habitat, prevents soil erosion, and maintains water quality. It also sequesters atmospheric carbon dioxide, helping to slow the rate of climate change by providing relatively long-term storage of this greenhouse gas in tree biomass and soil organic matter.\u003c/p>\n\u003cp>Despite their biological and economic importance, forests continue to be threatened by land-use change (urban and agricultural development), acid rain and nutrient enrichment, and invasive plants and pests, underscoring the need to conserve native forests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fortunately, opportunities abound to rethink the current concept and practice of forest conservation and management of ecosystem services at the landscape scale. The eastern U.S., in particular, represents a unique opportunity for forest research and experimental management because forest cover is actually increasing due to agricultural abandonment.\u003c/p>\n\u003cfigure id=\"attachment_62576\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/098.jpg\">\u003cimg class=\"size-large wp-image-62576\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/098-270x360.jpg\" alt=\"Forest farming instructor Robert Beyfuss displays Chanterelle mushrooms. Credit: Holden Arboretum.\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forest farming instructor Robert Beyfuss displays Chanterelle mushrooms. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forest farming, which is the cultivation of high-value, non-timber forest products like ginseng and mushrooms, provides an economically viable alternative to traditional management practices. Such practices promote productive conservation that maintains and enhances ecosystem services, while generating income that helps pay taxes and thereby avoids unsustainable timber harvest.\u003c/p>\n\u003cp>It isn’t a stretch to envision this sort of model. Non-timber harvesting has existed in northern Europe for centuries, and maple sap extraction for syrup, although energy intensive, is a common agricultural practice throughout the Northeast.\u003c/p>\n\u003cp>For example, a forest management practice called timber stand improvement (TSI) increases forest health by thinning overly dense stands of young trees, thereby allowing the best prospects to grow to maturity and contribute to the future harvest of high-quality timber. The trees removed during thinning can be used as substrate logs for \u003ca href=\"http://www.vegetablegardener.com/item/4220/how-to-grow-shiitake-mushrooms\" target=\"_blank\">cultivating Shiitake mushrooms\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Farming forests does not have to be time consuming or energy intensive, and it sure beats a clear-cut full of invasive shrubs every 30 years.\"\u003c/aside>\n\u003cp>TSI improves forest quality in the long term, while generating income from mushrooms in the short term. It’s an example of productive conservation and can be an important aspect of modern forest management, particularly in human-dominated landscapes.\u003c/p>\n\u003cp>“Farming forests does not have to be time consuming or energy intensive, and it sure beats a clear-cut full of invasive shrubs every 30 years,” adds Mudge.\u003c/p>\n\u003cp>Regions with large tracts of public land, such as the western U.S., are amenable to broad implementation of sustainable forest management practices. But in the eastern U.S., much of the forested land is privately owned and parcel size is trending toward smaller woodlots, two factors that present obstacles to the adaptation of forest farming methods versus traditional timber harvesting. Woodlot owners are often constrained economically by property tax policies that encourage unsustainable timber harvest, resulting in declining forest health.\u003c/p>\n\u003cfigure id=\"attachment_62579\" class=\"wp-caption alignleft\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00368-sm2048.jpg\">\u003cimg class=\"size-medium wp-image-62579\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC00368-sm2048-380x253.jpg\" alt=\"Mushrooms grow well on tree logs in shady forests. Credit: Holden Arboretum.\" width=\"380\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushrooms thrive on tree logs in shady forests. Credit: Holden Arboretum.\u003c/figcaption>\u003c/figure>\n\u003cp>Forests are at risk from many threats right now, which speaks to the need for new management approaches that foster forest cover and consider the functional aspects of forest ecosystems. However, the success of those management strategies depends on their ability to achieve conservation goals, while still being socially and culturally relevant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although forest farming approaches are a win/win for landowners and managers, future forest research is needed to investigate and quantify the effect of productive conservation practices (relative to traditional management) on ecosystem services and biodiversity. Only then can the true economic and ecological benefits be evaluated.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "In the U.S., more than 30 million tons of food end up in landfills each year. The food waste occurs throughout the food chain, from farm to table. But now social media is being mobilized to rescue surplus food and keep it from going to waste. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=Islo0nEmJU8]\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n",
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"excerpt": "In this video, scientists wade through marshes along North Carolina’s coast on a mission to restore oyster reefs, which are critical to the health of our marine ecosystems.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Islo0nEmJU8'\n title='//www.youtube.com/embed/Islo0nEmJU8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Honk if you know the person who brewed your car's fuel.\u003c/p>\n\u003cp>Anyone?\u003c/p>\n\u003cp>Pose that question in Pittsboro, North Carolina, and you’re likely to hear a symphony of Volkswagens and Mercedes proudly tooting their local laborers.\u003c/p>\n\u003cp>In Pittsboro, “Drive Local” has become the new “Eat Local.”\u003c/p>\n\u003cfigure id=\"attachment_61806\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1.jpg\">\u003cimg class=\"size-medium wp-image-61806\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1-337x253.jpg\" alt=\"Piedmont Biofuels co-founders with Willie Nelson. Photo courtesy Tami Schwerin \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willie Nelson poses with Piedmont Biofuels co-founders while filling his tour bus with biodiesel. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>It all started about a decade ago when Lyle Estill, Rachel Burton and Leif Forer began making biodiesel in Lyle’s backyard. Their goal was simple: make enough fuel so they no longer had to fill up at gas stations. Their DIY spirit -- coupled with a genuine desire to reduce their dependence on fossil fuels -- inspired the threesome to launch Piedmont Biofuels, a small-scale biodiesel manufacturing company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in bucolic North Carolina, about 30 minutes outside of Raleigh, the company offered a novel product: clean, local, and sustainable fuel for Pittsboro’s diesel-powered vehicles. Ten years (and a few exploded reactors) later, Piedmont Biofuels manufactures a million gallons of B-100, or 100 percent biodiesel, annually for its more than 300 members.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Can It Work for You?\u003c/strong>\u003cbr>\nRight now you may be wondering what biodiesel is and if you can use it in your new Jetta TDI. Forer explained, “Biodiesel is an alternative diesel fuel made from vegetable oil instead of crude petroleum oil. Biodiesel can be used wherever conventional petroleum diesel is used.” Estill, who hasn’t been to a gas station since 2002, says any diesel engine can run on biodiesel without any modification. “You simply fill up and go.”\u003c/p>\n\u003cfigure id=\"attachment_61180\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease.jpg\">\u003cimg class=\"size-medium wp-image-61180\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease-280x253.jpg\" alt=\"yellow_grease\" width=\"280\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Used vegetable oil is turned into 100% Biodiesel through a process called transesterification. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Chemistry\u003c/strong>\u003cbr>\nPiedmont’s biodiesel is made with a chemical process called \u003cstrong>transesterification\u003c/strong>. The process begins when feedstocks -- anything from soybeans to turkey fat to used vegetable oil -- are mixed with methanol in the presence of a catalyst, such as potassium hydroxide. The result is \u003ca href=\"http://www.afdc.energy.gov/fuels/biodiesel_benefits.html\">clean-burning fuel\u003c/a> made from mostly locally sourced byproducts. No need to extract petroleum from Earth’s crust, no offshore oil tankers, and no refineries in the Gulf of Mexico.\u003c/p>\n\u003cp>The main feedstock in Piedmont’s blend comes in the form of used cooking oil from the deep fryers in local restaurants. This “yellow grease,” as it’s called, is in high demand and functions as a relatively clean, stable base for biodiesel. But it’s expensive, and Piedmont is constantly on the lookout for cheaper sustainable feedstocks.\u003c/p>\n\u003cp>\u003cstrong>From Grease Traps to Greased Lightning\u003cbr>\n\u003c/strong>Walk around Piedmont’s sprawling farm-meets-lab campus and pretty soon you realize that you’re surrounded by innovators. From seed-saving farmers to enzyme-incubating scientists, everyone is looking to make a big difference using low-impact techniques.\u003c/p>\n\u003cfigure id=\"attachment_61800\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1.jpg\">\u003cimg class=\"size-medium wp-image-61800 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1-337x253.jpg\" alt=\"RB_LE_earlybrew\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burton and Estill working on an early batch of home-brewed biodiesel in Estill's backyard. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that has the whole place jumping is the new \u003ca href=\"http://www.biofuels.coop/enzymatic-biodiesel\">enzymatic reactor\u003c/a>. Burton, who helped design the one-of-a-kind reactor, says the new technology will enable biodiesel manufacturers to utilize a wider range of feedstocks, such as brown grease (think sludgy grease traps). Under the current workflow, brown grease is too contaminated to turn into biodiesel. Manufactures pay a premium for high-quality yellow grease, and the cost is reflected in their fuel’s price (Piedmont’s fuel usually sells around 10 cents above the petroleum average). The price point is why the enzymatic reactor has the potential to be a game changer. By using lower quality (and cheaper) grease, biodiesel manufacturers may soon see costs drop to the point where they can consistently compete with their petroleum counterparts.\u003c/p>\n\u003cp>But as Estill says, his hope is not necessarily to outsell big oil in small towns throughout North Carolina. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in bucolic North Carolina, about 30 minutes outside of Raleigh, the company offered a novel product: clean, local, and sustainable fuel for Pittsboro’s diesel-powered vehicles. Ten years (and a few exploded reactors) later, Piedmont Biofuels manufactures a million gallons of B-100, or 100 percent biodiesel, annually for its more than 300 members.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Can It Work for You?\u003c/strong>\u003cbr>\nRight now you may be wondering what biodiesel is and if you can use it in your new Jetta TDI. Forer explained, “Biodiesel is an alternative diesel fuel made from vegetable oil instead of crude petroleum oil. Biodiesel can be used wherever conventional petroleum diesel is used.” Estill, who hasn’t been to a gas station since 2002, says any diesel engine can run on biodiesel without any modification. “You simply fill up and go.”\u003c/p>\n\u003cfigure id=\"attachment_61180\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease.jpg\">\u003cimg class=\"size-medium wp-image-61180\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease-280x253.jpg\" alt=\"yellow_grease\" width=\"280\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Used vegetable oil is turned into 100% Biodiesel through a process called transesterification. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Chemistry\u003c/strong>\u003cbr>\nPiedmont’s biodiesel is made with a chemical process called \u003cstrong>transesterification\u003c/strong>. The process begins when feedstocks -- anything from soybeans to turkey fat to used vegetable oil -- are mixed with methanol in the presence of a catalyst, such as potassium hydroxide. The result is \u003ca href=\"http://www.afdc.energy.gov/fuels/biodiesel_benefits.html\">clean-burning fuel\u003c/a> made from mostly locally sourced byproducts. No need to extract petroleum from Earth’s crust, no offshore oil tankers, and no refineries in the Gulf of Mexico.\u003c/p>\n\u003cp>The main feedstock in Piedmont’s blend comes in the form of used cooking oil from the deep fryers in local restaurants. This “yellow grease,” as it’s called, is in high demand and functions as a relatively clean, stable base for biodiesel. But it’s expensive, and Piedmont is constantly on the lookout for cheaper sustainable feedstocks.\u003c/p>\n\u003cp>\u003cstrong>From Grease Traps to Greased Lightning\u003cbr>\n\u003c/strong>Walk around Piedmont’s sprawling farm-meets-lab campus and pretty soon you realize that you’re surrounded by innovators. From seed-saving farmers to enzyme-incubating scientists, everyone is looking to make a big difference using low-impact techniques.\u003c/p>\n\u003cfigure id=\"attachment_61800\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1.jpg\">\u003cimg class=\"size-medium wp-image-61800 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1-337x253.jpg\" alt=\"RB_LE_earlybrew\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burton and Estill working on an early batch of home-brewed biodiesel in Estill's backyard. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that has the whole place jumping is the new \u003ca href=\"http://www.biofuels.coop/enzymatic-biodiesel\">enzymatic reactor\u003c/a>. Burton, who helped design the one-of-a-kind reactor, says the new technology will enable biodiesel manufacturers to utilize a wider range of feedstocks, such as brown grease (think sludgy grease traps). Under the current workflow, brown grease is too contaminated to turn into biodiesel. Manufactures pay a premium for high-quality yellow grease, and the cost is reflected in their fuel’s price (Piedmont’s fuel usually sells around 10 cents above the petroleum average). The price point is why the enzymatic reactor has the potential to be a game changer. 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The Piedmont Biofuels project is “demonstrative,” proving that communities can power themselves with a few local ingredients, and a lot of ingenuity.\u003c/p>\n\u003cfigure id=\"attachment_61187\" class=\"wp-caption aligncenter\" style=\"max-width: 496px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21.jpg\">\u003cimg class=\"size-large wp-image-61187\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21-496x360.jpg\" alt=\"Lyle_grease_2\" width=\"496\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Estill, who's official title is VP of Stuff, collects used vegetable oil from Carolina Brewery in Pittsboro, NC. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp style=\"text-align: center\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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