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"content": "\u003cfigure id=\"attachment_61945\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580.jpg\">\u003cimg class=\"size-medium wp-image-61945 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580-338x253.jpg\" alt=\"Will Allen with shovel\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Allen demonstrates how Growing Power \"grows\" its soil from compost.\u003c/figcaption>\u003c/figure>\n\u003cp>Will Allen is on a mission that begins with feeding Milwaukee. Through \u003ca title=\"Growing Power\" href=\"http://www.growingpower.org/\">Growing Power\u003c/a>, his urban farm in Wisconsin’s largest city, the zealous Allen spreads a gospel of urban renewal through growing and selling fresh, healthy food in a neighborhood where nutritious options are limited. Foodies and wannabe city farmers make pilgrimages year-round to learn about his successful methods.\u003c/p>\n\u003cp>In certain circles Allen is referred to as the father of \"\u003ca title=\"Good Food Revolution book\" href=\"http://www.indiebound.org/book/9781592407101\">The Good Food Revolution\u003c/a>,\" which is also the title of his 2012 book. In it he recounts a very personal story of reconnecting with the earth -- a reconnection he would like to see made across urban America, and especially in African-American communities. He writes,\u003c/p>\n\u003cfigure id=\"attachment_61950\" class=\"wp-caption alignright\" style=\"max-width: 174px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover.jpg\">\u003cimg class=\"size-medium wp-image-61950\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover-174x253.jpg\" alt=\"Good Food Revolution cover\" width=\"174\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen's 2012 book.\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]he Great Migration transformed the African-American experience from a rural to an urban one. The generation of African-Americans born in the wake of that migration -- my generation -- would live in a very different world from that of our ancestors. In that transition, we lost the agricultural skills that had once been our birthright.\"\u003c/p>\n\u003cp>His parents moved to Maryland, near Washington D.C., in 1934, glad to leave their sharecropping lives behind in the South. They settled on a small farm where, while working other jobs, they nurtured their own hobby gardens and passed their agricultural skills on to Allen.\u003c/p>\n\u003cp>But Allen was never enthused about taking on the hard work of a farmer, \"I said I would never go back to farming. I guess you should never say never.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After noteworthy careers in basketball and business, Allen did return to farming, where he has undoubtedly made his biggest mark. In 2008 he was granted a prestigious MacArthur Foundation “genius” grant for his contributions to the urban agricultural movement.\u003c/p>\n\u003cfigure id=\"attachment_62095\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21.jpg\">\u003cimg class=\"size-thumbnail wp-image-62095\" title=\"Five story greenhouse\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21-290x169.jpg\" alt=\"Quest Aquaponics 5 story greenhouse 2\" width=\"290\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Architectural rendering of a five story \"vertical farm\" planned for Growing Power's urban setting\u003c/figcaption>\u003c/figure>\n\u003cp>Growing Power now has a similar operation in Chicago. And Allen has bigger plans for scaling up agriculture in other urban areas, including a network of “vertical farms.” He already has a design in the works for a five-story greenhouse and education center in Milwaukee. “This is a very important building as a model that we can study to figure out how these cities then can build 50 to 100-story vertical farms.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For all Allen has done to transform his Milwaukee neighborhood, it seems like he’s only on the ground floor as he builds and broadens his efforts to spur what he calls “The Good Food Revolution.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After noteworthy careers in basketball and business, Allen did return to farming, where he has undoubtedly made his biggest mark. In 2008 he was granted a prestigious MacArthur Foundation “genius” grant for his contributions to the urban agricultural movement.\u003c/p>\n\u003cfigure id=\"attachment_62095\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21.jpg\">\u003cimg class=\"size-thumbnail wp-image-62095\" title=\"Five story greenhouse\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21-290x169.jpg\" alt=\"Quest Aquaponics 5 story greenhouse 2\" width=\"290\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Architectural rendering of a five story \"vertical farm\" planned for Growing Power's urban setting\u003c/figcaption>\u003c/figure>\n\u003cp>Growing Power now has a similar operation in Chicago. And Allen has bigger plans for scaling up agriculture in other urban areas, including a network of “vertical farms.” He already has a design in the works for a five-story greenhouse and education center in Milwaukee. “This is a very important building as a model that we can study to figure out how these cities then can build 50 to 100-story vertical farms.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For all Allen has done to transform his Milwaukee neighborhood, it seems like he’s only on the ground floor as he builds and broadens his efforts to spur what he calls “The Good Food Revolution.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp style=\"text-align: center\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px.jpg\">\u003cimg class=\"aligncenter size-large wp-image-62021\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px-640x360.jpg\" alt=\"#QUESTfood\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Simran Sethi wants to engage with you on social media through a series of conversations. This week, Simran explores problems and solutions related to food waste:\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cstrong>\u003cem>Americans spend $165 billion on food that we don’t actually eat. Take a photo of your food waste and share insights by using #QUESTfood.\u003c/em>\u003c/strong>\u003c/p>\n\u003ch2>Here’s how to participate:\u003c/h2>\n\u003cul>\n\u003cli>Use the hashtag \u003cstrong>#QUESTfood\u003c/strong> on Twitter, Facebook or Google+ to share your response\u003c/li>\n\u003cli>Tweet to \u003ca href=\"https://twitter.com/simransethi\" target=\"_blank\">@SimranSethi\u003c/a> and \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a>\u003c/li>\n\u003cli>Post a comment on \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">QUEST’s Facebook page\u003c/a>\u003c/li>\n\u003cli>Tag \u003ca href=\"https://plus.google.com/110747713778766988196/posts\" target=\"_blank\">+Simran Sethi\u003c/a> and \u003ca href=\"https://plus.google.com/109262059701533544522/\" target=\"_blank\">+QUEST Science\u003c/a> in your Google+ posts\u003c/li>\n\u003c/ul>\n\u003cp>We look forward to hearing from you!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\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\">\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>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n",
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"excerpt": "Forty percent of the food produced in the U.S. goes uneaten. From \"farm to fork\", there are many reasons for food waste, including consumer demand for perfect produce and confusion over expiration dates printed on packaged foods. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\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\">\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>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "QUEST Google+ Hangout with Simran Sethi about “From Farm to Fork to Fuel”",
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"content": "\u003cp>Watch the video of our Hangout, above. Thanks to our guests and the audience for a great discussion. Here's all the background info from the event:\u003c/p>\n\u003cp>Mark your calendars for a \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ Hangout with Simran Sethi about \u003cstrong>From Farm to Fork To Fuel\u003c/strong>\u003c/a> on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Now is your chance to submit questions and comments: Use #QUESTfoodfuel and post them on our \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">Facebook page\u003c/a>, \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ event\u003c/a>, tweet to \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a> or write Comments below. The event will be streamed \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">live on Google+\u003c/a> and recorded on our \u003ca href=\"http://www.youtube.com/user/QUESTScienceMedia\" target=\"_blank\">YouTube channel\u003c/a> for later viewing. We will also embed it here.\u003c/p>\n\u003cp>QUEST’s new television series launching this month is proud to feature Host, \u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\" target=\"_blank\">Simran Sethi\u003c/a>, who helps viewers draw connections between science and the sustainability issues that impact our lives, our communities, and the health of our planet. To kick off the series, Simran is hosting a Google+ Hangout with experts and segment producers of \u003cstrong>From Farm to Fork to Fuel\u003c/strong>. This episode takes you on a journey to discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=fkvVqxM-p5g?feature=player_detailpage\u003cbr>\n\u003cstrong>From Farm to Fork To Fuel\u003c/strong> 30 second promo.\u003c/p>\n\u003cp>Here’s the list of Hangout participants who are taking the time to answer questions about what it takes to transform our food system:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\">Simran Sethi\u003c/a>, Host, QUEST Television\u003c/strong> and Hangout moderator. Named “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is the former environmental correspondent for NBC News and has been featured on NBC Nightly News, CNBC, The Oprah Winfrey Show and The History Channel.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/about/\">Lisa Landers\u003c/a>, QUEST Managing Editor\u003c/strong>. Lisa oversees the creation of content for QUEST’s multimedia platforms including television, website, and radio. As a producer and writer, her prior work includes documentaries, museum exhibitions, and educational multimedia for National Geographic Television, Smithsonian Channel, The American Museum of Natural History, and others.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Dana Gunders\u003c/a>, Staff Scientist, Natural Resources Defense Council (NRDC)\u003c/strong>. Dana works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill\u003c/a>.” She also recently co-authored a report called \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\" target=\"_blank\">The Dating Game\u003c/a>, revealing how confusing food dates lead to food waste in America. Her work on food waste has been featured by CNN, NBC, The New York Times, Wall Street Journal, NPR, and many other outlets.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a>, Producer, QUEST Northern California\u003c/strong>. Sheraz produced the food waste segment of this television episode. Sheraz is an Emmy Award-winning producer at San Francisco PBS affiliate KQED.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://test.biofuels.coop/about/our-people/lyle-estill\" target=\"_blank\">Lyle Estill\u003c/a>, President, Piedmont Biofuels\u003c/strong>. Lyle is the author of “\u003ca href=\"http://www.newsociety.com/Books/B/Biodiesel-Power-PDF\" target=\"_blank\">Biodiesel Power: The Passion, the People, and the Politics of the Next Renewable Fuel\u003c/a>.” He also authored “\u003ca href=\"http://www.newsociety.com/bookid/3993\" target=\"_blank\">Small is Possible: Life in a Local Economy\u003c/a>,” and “\u003ca href=\"http://www.newsociety.com/Books/I/Industrial-Evolution\" target=\"_blank\">Industrial Evolution; local solutions for a low carbon future\u003c/a>.”\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\">David Huppert\u003c/a>, Producer, QUEST North Carolina\u003c/strong>. David produced the biofuel segment of this television episode. As a producer/reporter for UNC-TV, David Huppert has spent the last 6 years immersing himself in the Old North State's culture and folklore, consuming as much of state's rich legacy (and barbecue) as possible.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003ch2>Related:\u003c/h2>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/quest-launches-new-science-series-with-award-winning-host-simran-sethi/\">QUEST Launches New Science Series with Award-Winning Host Simran Sethi\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Watch the video of our Hangout, above. Thanks to our guests and the audience for a great discussion. Here's all the background info from the event:\u003c/p>\n\u003cp>Mark your calendars for a \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ Hangout with Simran Sethi about \u003cstrong>From Farm to Fork To Fuel\u003c/strong>\u003c/a> on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Now is your chance to submit questions and comments: Use #QUESTfoodfuel and post them on our \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">Facebook page\u003c/a>, \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ event\u003c/a>, tweet to \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a> or write Comments below. The event will be streamed \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">live on Google+\u003c/a> and recorded on our \u003ca href=\"http://www.youtube.com/user/QUESTScienceMedia\" target=\"_blank\">YouTube channel\u003c/a> for later viewing. We will also embed it here.\u003c/p>\n\u003cp>QUEST’s new television series launching this month is proud to feature Host, \u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\" target=\"_blank\">Simran Sethi\u003c/a>, who helps viewers draw connections between science and the sustainability issues that impact our lives, our communities, and the health of our planet. To kick off the series, Simran is hosting a Google+ Hangout with experts and segment producers of \u003cstrong>From Farm to Fork to Fuel\u003c/strong>. This episode takes you on a journey to discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=fkvVqxM-p5g?feature=player_detailpage\u003cbr>\n\u003cstrong>From Farm to Fork To Fuel\u003c/strong> 30 second promo.\u003c/p>\n\u003cp>Here’s the list of Hangout participants who are taking the time to answer questions about what it takes to transform our food system:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\">Simran Sethi\u003c/a>, Host, QUEST Television\u003c/strong> and Hangout moderator. Named “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is the former environmental correspondent for NBC News and has been featured on NBC Nightly News, CNBC, The Oprah Winfrey Show and The History Channel.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/about/\">Lisa Landers\u003c/a>, QUEST Managing Editor\u003c/strong>. Lisa oversees the creation of content for QUEST’s multimedia platforms including television, website, and radio. As a producer and writer, her prior work includes documentaries, museum exhibitions, and educational multimedia for National Geographic Television, Smithsonian Channel, The American Museum of Natural History, and others.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Dana Gunders\u003c/a>, Staff Scientist, Natural Resources Defense Council (NRDC)\u003c/strong>. Dana works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill\u003c/a>.” She also recently co-authored a report called \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\" target=\"_blank\">The Dating Game\u003c/a>, revealing how confusing food dates lead to food waste in America. Her work on food waste has been featured by CNN, NBC, The New York Times, Wall Street Journal, NPR, and many other outlets.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a>, Producer, QUEST Northern California\u003c/strong>. Sheraz produced the food waste segment of this television episode. Sheraz is an Emmy Award-winning producer at San Francisco PBS affiliate KQED.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://test.biofuels.coop/about/our-people/lyle-estill\" target=\"_blank\">Lyle Estill\u003c/a>, President, Piedmont Biofuels\u003c/strong>. Lyle is the author of “\u003ca href=\"http://www.newsociety.com/Books/B/Biodiesel-Power-PDF\" target=\"_blank\">Biodiesel Power: The Passion, the People, and the Politics of the Next Renewable Fuel\u003c/a>.” He also authored “\u003ca href=\"http://www.newsociety.com/bookid/3993\" target=\"_blank\">Small is Possible: Life in a Local Economy\u003c/a>,” and “\u003ca href=\"http://www.newsociety.com/Books/I/Industrial-Evolution\" target=\"_blank\">Industrial Evolution; local solutions for a low carbon future\u003c/a>.”\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\">David Huppert\u003c/a>, Producer, QUEST North Carolina\u003c/strong>. David produced the biofuel segment of this television episode. As a producer/reporter for UNC-TV, David Huppert has spent the last 6 years immersing himself in the Old North State's culture and folklore, consuming as much of state's rich legacy (and barbecue) as possible.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003ch2>Related:\u003c/h2>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/quest-launches-new-science-series-with-award-winning-host-simran-sethi/\">QUEST Launches New Science Series with Award-Winning Host Simran Sethi\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_60292\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/09/05/bumblebee-feature-photo-2/\" rel=\"attachment wp-att-60292\">\u003cimg class=\"size-full wp-image-60292 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Bumblebee-Feature-Photo1-e1378847280791.jpg\" alt=\"Bumblebee Feature Photo\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Bumblebee-Feature-Photo1-e1378847280791.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Bumblebee-Feature-Photo1-e1378847280791-400x225.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/bensonkua/2888168589/\">Benson Kua\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>Around the world, bees are dying in unprecedented numbers. While scientists hypothesize pesticides and habitat loss are to blame, the exact causes are still unclear. Gardeners and farmers are concerned about the fate of their bee-pollinated food and looking to the scientific community for information about how and why the bee populations are declining.\u003c/p>\n\u003cp>Unfortunately, money is tight as scientists struggle to gain the funding and resources for extensive bee studies.\u003c/p>\n\u003cp>Marie Clifford and Susan Waters, graduate researchers at the University of Washington in Seattle, have found a way to get around scarce research funding: citizen scientists. The \u003ca href=\"http://nwpollination.org/\">Urban Pollination Project\u003c/a> (UPP), co-founded in 2011, takes Seattle community gardeners and trains them to collect data on local bees. Tapping into citizen scientist efforts, Clifford and Waters can gather data from 35 \u003ca href=\"http://www.seattle.gov/neighborhoods/ppatch/\">Seattle community gardens\u003c/a> – a scale of research otherwise outside of their resources and funding capabilities.\u003c/p>\n\u003cp>“Citizen science,” Clifford says, “allows scientists to address much broader scale questions than they might be able to address themselves.”\u003c/p>\n\u003cp>The citizen scientist gardeners at the Urban Pollination Project measure, count, and weigh tomatoes to understand how varying degrees of pollination affect tomato growth. They also pollinate the tomato flowers using a tuning fork, and are trained in bee identification. Their observations provide insight into what species of bees visit various Seattle community gardens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=FfRvQ9UU8Z0]\u003c/p>\n\u003cp>Observations like these led to a sighting of the \u003ca href=\"http://www.xerces.org/western-bumble-bee/\">Western Bumblebee\u003c/a> -- a native bumblebee thought to be extinct-- by bee enthusiast, Will Peterman. With citizen scientists performing observations around the city, Clifford and Waters hope to better understand which bees are pollinating our cities.\u003c/p>\n\u003cp>In about five years, Clifford and Waters hope to have enough data to make conclusions about what bumblebees need to survive in urban environments, like how much and what kind of habitat availability is required. As the project continues, Clifford and Waters want to get more gardeners involved.\u003c/p>\n\u003cfigure id=\"attachment_60446\" class=\"wp-caption alignright\" style=\"max-width: 498px\">\u003cimg class=\" wp-image-60446 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tuning-Fork-SV.jpg\" alt=\"Tuning Fork SV\" width=\"498\" height=\"331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-960x640.jpg 960w\" sizes=\"(max-width: 498px) 100vw, 498px\">\u003cfigcaption class=\"wp-caption-text\">Both bumblebees and a 128 Hertz tuning fork vibrate at the perfect frequency to pollinate tomato plants. The vibration can literally “shake” the pollen out of tomato plant flowers. Photo credit: Sarah Vaira.\u003c/figcaption>\u003c/figure>\n\u003cp>While UPP works with Seattle gardeners to track where bumblebees nest and forage, other citizen projects such as \u003ca href=\"http://www.inaturalist.org/\">iNaturalist\u003c/a> and \u003ca href=\"http://ebird.org/content/ebird/\">eBird\u003c/a>, allow anyone with a smartphone or digital camera to help identify plants and animals. These kinds of identification projects can help scientists predict animal and plant behavior.\u003c/p>\n\u003cp>“[With citizen science] you can achieve things that you would never be able to achieve with a more standard set of funds and time and energy,” says Waters, “[This is] a kind of knowledge that is ultimately really useful … and it connects people to their local environment.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\" wp-image-60024 alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/UPP-Logo.jpg\" alt=\"UPP Logo\" width=\"187\" height=\"193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-400x411.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-800x823.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-1180x1213.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-960x987.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-32x32.jpg 32w\" sizes=\"(max-width: 187px) 100vw, 187px\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/FfRvQ9UU8Z0'\n title='//www.youtube.com/embed/FfRvQ9UU8Z0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Observations like these led to a sighting of the \u003ca href=\"http://www.xerces.org/western-bumble-bee/\">Western Bumblebee\u003c/a> -- a native bumblebee thought to be extinct-- by bee enthusiast, Will Peterman. With citizen scientists performing observations around the city, Clifford and Waters hope to better understand which bees are pollinating our cities.\u003c/p>\n\u003cp>In about five years, Clifford and Waters hope to have enough data to make conclusions about what bumblebees need to survive in urban environments, like how much and what kind of habitat availability is required. As the project continues, Clifford and Waters want to get more gardeners involved.\u003c/p>\n\u003cfigure id=\"attachment_60446\" class=\"wp-caption alignright\" style=\"max-width: 498px\">\u003cimg class=\" wp-image-60446 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tuning-Fork-SV.jpg\" alt=\"Tuning Fork SV\" width=\"498\" height=\"331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Tuning-Fork-SV-960x640.jpg 960w\" sizes=\"(max-width: 498px) 100vw, 498px\">\u003cfigcaption class=\"wp-caption-text\">Both bumblebees and a 128 Hertz tuning fork vibrate at the perfect frequency to pollinate tomato plants. The vibration can literally “shake” the pollen out of tomato plant flowers. Photo credit: Sarah Vaira.\u003c/figcaption>\u003c/figure>\n\u003cp>While UPP works with Seattle gardeners to track where bumblebees nest and forage, other citizen projects such as \u003ca href=\"http://www.inaturalist.org/\">iNaturalist\u003c/a> and \u003ca href=\"http://ebird.org/content/ebird/\">eBird\u003c/a>, allow anyone with a smartphone or digital camera to help identify plants and animals. These kinds of identification projects can help scientists predict animal and plant behavior.\u003c/p>\n\u003cp>“[With citizen science] you can achieve things that you would never be able to achieve with a more standard set of funds and time and energy,” says Waters, “[This is] a kind of knowledge that is ultimately really useful … and it connects people to their local environment.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\" wp-image-60024 alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/UPP-Logo.jpg\" alt=\"UPP Logo\" width=\"187\" height=\"193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-400x411.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-800x823.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-1180x1213.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-960x987.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/UPP-Logo-32x32.jpg 32w\" sizes=\"(max-width: 187px) 100vw, 187px\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Revitalizing Grasslands, One Steak at a Time",
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"content": "\u003cfigure id=\"attachment_59714\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg\">\u003cimg class=\"size-full wp-image-59714\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg\" alt=\"Savory6_GlobalWaterPartnership\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Global Water Partnership\u003c/figcaption>\u003c/figure>\n\u003cp>Two-thirds of the world’s land is turning to desert, thanks largely to the steak on your plate. That’s the conventional wisdom, anyway.\u003c/p>\n\u003cp>For decades people have pointed to overgrazing by cattle as the main cause of desertification. When animals overgraze, they strip the land of native grasses, leading to erosion of the topsoil from wind and storms. These parched landscapes become incapable of supporting the livestock or wild animals that once lived there -- a situation that has led to famine and conflict in developing nations around the globe.\u003c/p>\n\u003cp>But what if livestock could be used in a way that actually revitalizes landscapes and mitigates the impacts of climate change? It’s a counterintuitive and controversial idea that has the environmental community buzzing.\u003c/p>\n\u003cfigure id=\"attachment_59719\" class=\"wp-caption alignright\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory8_GlobalWaterPartnership.jpg\">\u003cimg class=\" wp-image-59719 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory8_GlobalWaterPartnership-451x360.jpg\" alt=\"desertification, Savory Institute, Allan Savory\" width=\"282\" height=\"225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Global Water Partnership\u003c/figcaption>\u003c/figure>\n\u003cp>The idea’s unlikely champion is Allan Savory, a 77-year-old biologist, farmer, and former politician. In the 1950s, he was responsible for the slaughter of tens of thousands of wild African elephants. Like many ecologists of the time, Savory believed elephants were destroying the African savanna, and by thinning the herds the grasslands would rebound. So Savory persuaded the government of Rhodesia (today Zimbabwe) to cull more than 40,000 elephants, but the grasslands continued to wither.\u003c/p>\n\u003cp>Through this tragic experiment Savory unlocked what he believes is the key to saving grasslands and reversing desertification. Savory’s method, known as holistic planned grazing, calls for managing livestock in ways that mimic the prehistoric herds that once roamed the earth, fortifying grasslands with the pounding of their hooves and nutrient-rich manure. The cattle’s natural movement patterns and activities, Savory claims, spur the regrowth of carbon-sequestering grasslands. And if done on a large enough scale, these grasses could not only absorb enough carbon to offset the methane produced by livestock but also help combat climate change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There is no alternative to address the massive environmental malfunctioning over so much of the world that is desertifying,” Savory said. “Only livestock properly managed can do what is required.”\u003c/p>\n\u003cfigure id=\"attachment_59725\" class=\"wp-caption alignleft\" style=\"max-width: 384px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg\">\u003cimg class=\" wp-image-59725 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg\" alt=\"Savory9_TimLindenbaum\" width=\"384\" height=\"288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory9_TimLindenbaum1-400x300.jpg 400w\" sizes=\"(max-width: 384px) 100vw, 384px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Tim Lindenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Savory, winner of the 2003 Banksia International Award and the 2010 Buckminster Fuller Challenge, runs the \u003ca href=\"http://www.savoryinstitute.com/\">Savory Institute\u003c/a>, a nonprofit dedicated to spreading the practice. But it wasn’t until \u003ca href=\"https://www.youtube.com/watch?v=vpTHi7O66pI\">Savory’s TED talk\u003c/a> in February 2013 that this method attracted mainstream attention.\u003c/p>\n\u003cp>Planned grazing has its share of critics, with some claiming the practice doesn’t scale well and others questioning the research supporting it. Savory has faced this criticism for decades but remains unfazed.\u003c/p>\n\u003cp>“To rectify the damaging ways of agriculture we have all the knowledge we need,” he said. “And as more and more people adopt planned grazing practices, the tide is finally beginning to turn.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=vpTHi7O66pI]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59714\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg\">\u003cimg class=\"size-full wp-image-59714\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg\" alt=\"Savory6_GlobalWaterPartnership\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory6_GlobalWaterPartnership-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Global Water Partnership\u003c/figcaption>\u003c/figure>\n\u003cp>Two-thirds of the world’s land is turning to desert, thanks largely to the steak on your plate. That’s the conventional wisdom, anyway.\u003c/p>\n\u003cp>For decades people have pointed to overgrazing by cattle as the main cause of desertification. When animals overgraze, they strip the land of native grasses, leading to erosion of the topsoil from wind and storms. These parched landscapes become incapable of supporting the livestock or wild animals that once lived there -- a situation that has led to famine and conflict in developing nations around the globe.\u003c/p>\n\u003cp>But what if livestock could be used in a way that actually revitalizes landscapes and mitigates the impacts of climate change? It’s a counterintuitive and controversial idea that has the environmental community buzzing.\u003c/p>\n\u003cfigure id=\"attachment_59719\" class=\"wp-caption alignright\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory8_GlobalWaterPartnership.jpg\">\u003cimg class=\" wp-image-59719 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory8_GlobalWaterPartnership-451x360.jpg\" alt=\"desertification, Savory Institute, Allan Savory\" width=\"282\" height=\"225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Global Water Partnership\u003c/figcaption>\u003c/figure>\n\u003cp>The idea’s unlikely champion is Allan Savory, a 77-year-old biologist, farmer, and former politician. In the 1950s, he was responsible for the slaughter of tens of thousands of wild African elephants. Like many ecologists of the time, Savory believed elephants were destroying the African savanna, and by thinning the herds the grasslands would rebound. So Savory persuaded the government of Rhodesia (today Zimbabwe) to cull more than 40,000 elephants, but the grasslands continued to wither.\u003c/p>\n\u003cp>Through this tragic experiment Savory unlocked what he believes is the key to saving grasslands and reversing desertification. Savory’s method, known as holistic planned grazing, calls for managing livestock in ways that mimic the prehistoric herds that once roamed the earth, fortifying grasslands with the pounding of their hooves and nutrient-rich manure. The cattle’s natural movement patterns and activities, Savory claims, spur the regrowth of carbon-sequestering grasslands. And if done on a large enough scale, these grasses could not only absorb enough carbon to offset the methane produced by livestock but also help combat climate change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There is no alternative to address the massive environmental malfunctioning over so much of the world that is desertifying,” Savory said. “Only livestock properly managed can do what is required.”\u003c/p>\n\u003cfigure id=\"attachment_59725\" class=\"wp-caption alignleft\" style=\"max-width: 384px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg\">\u003cimg class=\" wp-image-59725 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg\" alt=\"Savory9_TimLindenbaum\" width=\"384\" height=\"288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory9_TimLindenbaum1.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2013/05/Savory9_TimLindenbaum1-400x300.jpg 400w\" sizes=\"(max-width: 384px) 100vw, 384px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Tim Lindenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Savory, winner of the 2003 Banksia International Award and the 2010 Buckminster Fuller Challenge, runs the \u003ca href=\"http://www.savoryinstitute.com/\">Savory Institute\u003c/a>, a nonprofit dedicated to spreading the practice. But it wasn’t until \u003ca href=\"https://www.youtube.com/watch?v=vpTHi7O66pI\">Savory’s TED talk\u003c/a> in February 2013 that this method attracted mainstream attention.\u003c/p>\n\u003cp>Planned grazing has its share of critics, with some claiming the practice doesn’t scale well and others questioning the research supporting it. Savory has faced this criticism for decades but remains unfazed.\u003c/p>\n\u003cp>“To rectify the damaging ways of agriculture we have all the knowledge we need,” he said. “And as more and more people adopt planned grazing practices, the tide is finally beginning to turn.”\u003c/p>\n\u003cp>\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/vpTHi7O66pI'\n title='//www.youtube.com/embed/vpTHi7O66pI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It takes two days to train a cow to milk itself. This may sound like a farmer’s utopia, but at \u003ca href=\"http://www.ecodairy.ca/\">Bakerview EcoDairy\u003c/a>, a robotic milker is just one of many dairy farm innovations being put to use.\u003c/p>\n\u003cfigure id=\"attachment_59485\" class=\"wp-caption alignright\" style=\"max-width: 447px\">\u003cimg class=\" wp-image-59485 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Bakerview-AD1.jpg\" alt=\"Bakerview AD\" width=\"447\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-960x643.jpg 960w\" sizes=\"(max-width: 447px) 100vw, 447px\">\u003cfigcaption class=\"wp-caption-text\">Bakerview EcoDairy's anaerobic digester stretches 60 feet long and converts methane gas from cow manure into electricity for use on the farm.\u003c/figcaption>\u003c/figure>\n\u003cp>Bill Vanderkooi, president and CEO of the Bakerview EcoDairy farm, seeks out all of the latest technologies to help him run his operation, which hosts an onsite market and agricultural education center. Armed with a master’s degree in animal science, Vanderkooi opened the 80-acre farm near Abbotsford, British Columbia, in June of 2010. He has since established himself as a pioneer among small-scale, sustainable farm owners.\u003c/p>\n\u003cp>An anaerobic digester is one of the key technologies that Vanderkooi uses in his quest to reduce his farm’s ecological footprint. This machine turns the methane gas released from cow manure into electricity. About \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/ch4.html\">65 percent\u003c/a> of cow manure is composed of methane, making it an abundant energy resource. Over the course of a year, Bakerview EcoDairy is able to offset a third of the energy needed to operate the farm, thanks to the digester and a small herd of 50 cows.\u003c/p>\n\u003cp>So, \u003ca href=\"http://www.epa.gov/agstar/anaerobic/\">how does anaerobic digestion work\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_59466\" class=\"wp-caption alignleft\" style=\"max-width: 276px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/AD-diagram-2.jpg\">\u003cimg class=\"size-large wp-image-59466 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/AD-diagram-2-276x360.jpg\" alt=\"AD diagram (2)\" width=\"276\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of \u003ca href=\"http://www.nethyenergy.co.uk/\">Nethy Energy\u003c/a>. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>Before entering the digester, manure is heated to 100 degrees Fahrenheit, the perfect temperature to prime the appetite of picky microorganisms. Pistons push the hot manure into the main chamber where the microorganisms feast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The manure breaks down into a biogas bubble and a mixture of solids and liquids. The bubble, mostly methane gas, can be harnessed and used to fuel an engine and generate electricity. The whole process takes 21 days. The leftover solids and liquids are filtered and used for cow bedding and fertilizer.\u003c/p>\n\u003cp>“Farmers in BC are very interested in anaerobic digestion,” says Peter Torenvliet, the farm’s operations manager. Torenvliet adds that Bakerview EcoDairy established “a first of its kind on-farm anaerobic digestion system that is designed to be integrated into commercial dairy farms.”\u003c/p>\n\u003cp>Methane is a powerful greenhouse gas. Its contribution to the greenhouse effect is over 20 times more potent than that of carbon dioxide. On a typical farm, cow manure is spread on fields where the methane gas seeps out of the manure and into the atmosphere. Digesters can help combat methane release by burning the gas and converting it to carbon dioxide. The digester captures the methane before it has a chance to escape into the atmosphere in its pure form.These digesters do more than generate a sustainable source of electricity for commercial farms. They also reduce greenhouse gas emissions.\u003c/p>\n\u003cfigure id=\"attachment_59431\" class=\"wp-caption alignright\" style=\"max-width: 456px\">\u003cimg class=\"wp-image-59431 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Solid-by-product.jpg\" alt=\"Solid by-product\" width=\"456\" height=\"342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-960x721.jpg 960w\" sizes=\"(max-width: 456px) 100vw, 456px\">\u003cfigcaption class=\"wp-caption-text\">The digesting process creates an odorless, solid by-product. Bakerview EcoDairy uses this by-product for cow bedding.\u003c/figcaption>\u003c/figure>\n\u003cp>There’s another perk, too.\u003c/p>\n\u003cp>Besides generating electricity and reducing greenhouse gas emissions, the anaerobic digestion process eliminates nearly all cow manure odors.\u003c/p>\n\u003cp>Many small farmers struggle to afford the new technology, but increased popularity and demand are helping make digesters more accessible. Soon more small farms like Bakerview EcoDairy should be able to take advantage of this technology.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I am proud to see clean, on-site [electricity] generation for our demonstration dairy,” \u003ca href=\"http://www.el.bchydro.com/mediabulletins/bulletin/technology_innovation/abbotsford_home_to_canadas_first_onfarm_cowpowered_dairy\">says Vanderkooi\u003c/a>, “We pride ourselves on being a responsible and sustainable organization and I appreciate the opportunity we have to educate the public on environmentally and animal-friendly innovations in a fully operational farm.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It takes two days to train a cow to milk itself. This may sound like a farmer’s utopia, but at \u003ca href=\"http://www.ecodairy.ca/\">Bakerview EcoDairy\u003c/a>, a robotic milker is just one of many dairy farm innovations being put to use.\u003c/p>\n\u003cfigure id=\"attachment_59485\" class=\"wp-caption alignright\" style=\"max-width: 447px\">\u003cimg class=\" wp-image-59485 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Bakerview-AD1.jpg\" alt=\"Bakerview AD\" width=\"447\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Bakerview-AD1-960x643.jpg 960w\" sizes=\"(max-width: 447px) 100vw, 447px\">\u003cfigcaption class=\"wp-caption-text\">Bakerview EcoDairy's anaerobic digester stretches 60 feet long and converts methane gas from cow manure into electricity for use on the farm.\u003c/figcaption>\u003c/figure>\n\u003cp>Bill Vanderkooi, president and CEO of the Bakerview EcoDairy farm, seeks out all of the latest technologies to help him run his operation, which hosts an onsite market and agricultural education center. Armed with a master’s degree in animal science, Vanderkooi opened the 80-acre farm near Abbotsford, British Columbia, in June of 2010. He has since established himself as a pioneer among small-scale, sustainable farm owners.\u003c/p>\n\u003cp>An anaerobic digester is one of the key technologies that Vanderkooi uses in his quest to reduce his farm’s ecological footprint. This machine turns the methane gas released from cow manure into electricity. About \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/ch4.html\">65 percent\u003c/a> of cow manure is composed of methane, making it an abundant energy resource. Over the course of a year, Bakerview EcoDairy is able to offset a third of the energy needed to operate the farm, thanks to the digester and a small herd of 50 cows.\u003c/p>\n\u003cp>So, \u003ca href=\"http://www.epa.gov/agstar/anaerobic/\">how does anaerobic digestion work\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_59466\" class=\"wp-caption alignleft\" style=\"max-width: 276px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/AD-diagram-2.jpg\">\u003cimg class=\"size-large wp-image-59466 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/AD-diagram-2-276x360.jpg\" alt=\"AD diagram (2)\" width=\"276\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of \u003ca href=\"http://www.nethyenergy.co.uk/\">Nethy Energy\u003c/a>. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>Before entering the digester, manure is heated to 100 degrees Fahrenheit, the perfect temperature to prime the appetite of picky microorganisms. Pistons push the hot manure into the main chamber where the microorganisms feast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The manure breaks down into a biogas bubble and a mixture of solids and liquids. The bubble, mostly methane gas, can be harnessed and used to fuel an engine and generate electricity. The whole process takes 21 days. The leftover solids and liquids are filtered and used for cow bedding and fertilizer.\u003c/p>\n\u003cp>“Farmers in BC are very interested in anaerobic digestion,” says Peter Torenvliet, the farm’s operations manager. Torenvliet adds that Bakerview EcoDairy established “a first of its kind on-farm anaerobic digestion system that is designed to be integrated into commercial dairy farms.”\u003c/p>\n\u003cp>Methane is a powerful greenhouse gas. Its contribution to the greenhouse effect is over 20 times more potent than that of carbon dioxide. On a typical farm, cow manure is spread on fields where the methane gas seeps out of the manure and into the atmosphere. Digesters can help combat methane release by burning the gas and converting it to carbon dioxide. The digester captures the methane before it has a chance to escape into the atmosphere in its pure form.These digesters do more than generate a sustainable source of electricity for commercial farms. They also reduce greenhouse gas emissions.\u003c/p>\n\u003cfigure id=\"attachment_59431\" class=\"wp-caption alignright\" style=\"max-width: 456px\">\u003cimg class=\"wp-image-59431 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Solid-by-product.jpg\" alt=\"Solid by-product\" width=\"456\" height=\"342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Solid-by-product-960x721.jpg 960w\" sizes=\"(max-width: 456px) 100vw, 456px\">\u003cfigcaption class=\"wp-caption-text\">The digesting process creates an odorless, solid by-product. Bakerview EcoDairy uses this by-product for cow bedding.\u003c/figcaption>\u003c/figure>\n\u003cp>There’s another perk, too.\u003c/p>\n\u003cp>Besides generating electricity and reducing greenhouse gas emissions, the anaerobic digestion process eliminates nearly all cow manure odors.\u003c/p>\n\u003cp>Many small farmers struggle to afford the new technology, but increased popularity and demand are helping make digesters more accessible. Soon more small farms like Bakerview EcoDairy should be able to take advantage of this technology.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I am proud to see clean, on-site [electricity] generation for our demonstration dairy,” \u003ca href=\"http://www.el.bchydro.com/mediabulletins/bulletin/technology_innovation/abbotsford_home_to_canadas_first_onfarm_cowpowered_dairy\">says Vanderkooi\u003c/a>, “We pride ourselves on being a responsible and sustainable organization and I appreciate the opportunity we have to educate the public on environmentally and animal-friendly innovations in a fully operational farm.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Farms in San Francisco Struggle to Put Down Roots",
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"content": "\u003cp style=\"text-align: center\"> \u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-farm-regular-size.jpg\">\u003cimg class=\" wp-image-59222 aligncenter\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-farm-regular-size.jpg\" alt=\"Free farm regular size\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Free-farm-regular-size.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Free-farm-regular-size-400x267.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>Americans are falling in love with city gardens. From \u003ca href=\"http://www.truckfarm.org/\">truck bed farms\u003c/a> to \u003ca href=\"http://www.ted.com/talks/ron_finley_a_guerilla_gardener_in_south_central_la.html\">guerrilla gardening\u003c/a>, urbanites have found a way to bring small scale farming into the city. According to the \u003ca href=\"http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=2&tax_subject=301&topic_id=1444\">United States Department of Agriculture\u003c/a>, around 15 percent of the world's food is now grown in urban areas.\u003c/p>\n\u003cp>“A lot of things have come together to make urban farming so popular,” said Adrian Benepe, a Senior Vice President from the \u003ca href=\"http://www.tpl.org/\">Trust for Public Land\u003c/a>, a land conservation non-profit in San Francisco.\u003c/p>\n\u003cp>“The advent of the community gardening movement coincided with the interest for fresh food and even more recently, the interest and necessity to allow people to eat better.”\u003c/p>\n\u003cp>But despite all the benefits – from reducing urban blight to teaching kids about where their food comes from – farming in some cities is easier than in others. Perhaps most difficult is in San Francisco.\u003cem>\u003c/em>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"It’s hard for [urban farms] to exist, except in cities like Detroit where there is a lot of open space\"\u003c/aside>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>The Free Farm community garden, located in the Tenderloin neighborhood, has harvested more than three tons of produce since opening in 2010. However, by December it will close, joining the Hayes Valley Farm, which \u003ca href=\"http://www.ktvu.com/news/news/local/police-remove-treesitters-occupied-sf-urban-farm/nYKQS/\">shut down\u003c/a> last month after developers decided to build housing on the land.\u003c/p>\n\u003cp>The back-to-back closures raise questions about why \u003ca href=\"http://locavores.com/\">locavore-loving San Francisco\u003c/a> farms can’t seem to stay open. Benepe says it’s simple, and comes down to space and money.\u003c/p>\n\u003cp>“The essential dilemma is that it’s hard for [urban farms] to exist, except in cities like Detroit where there is a lot of open space,” Benepe said. “In cities like New York, Boston and San Francisco, you’re unlikely to have large open space.”\u003c/p>\n\u003cp>In recent years, \u003ca href=\"http://www.huffingtonpost.com/2013/05/29/san-francisco-median-home-price_n_3356238.html\">real estate prices\u003c/a> have also risen sharply in San Francisco, and locals often quip that it’s the most expensive place to put down roots in the country. Couple that with limited space— the city is only 30,000 acres, a tenth the size of Los Angeles—and it’s easy to see why community farms fail to stay in business.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>“We knew this was coming we just didn’t know what the timing would be,” said Free Farm co-founder Margaret Dyer-Chamberlain. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_59301\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-Farm-kids.jpg\">\u003cimg class=\"size-medium wp-image-59301\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-Farm-kids-337x253.jpg\" alt=\"Free Farm kids\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Free Farm provided food to more than 150 people a week, including kids that were learning how to garden\u003c/figcaption>\u003c/figure>\n\u003cp>Like the Hayes Valley Farm, the Free Farm is also closing because developers want to build housing on the property—something the farmers knew might happen when they signed the temporary land agreement back in 2010.\u003c/p>\n\u003cp>The city has taken note. The San Francisco Department of Recreation and Parks’ board of directors \u003ca href=\"http://www.spur.org/blog/tag/urban-agriculture\">recently approved a measure\u003c/a> that creates a position for an urban agriculture coordinator within the \u003ca href=\"http://sfrecpark.org/\">Department of Recreation and Parks\u003c/a>.\u003c/p>\n\u003cp>\"We are always looking for opportunities to expand food production in the city,\" said Public Affairs Director for the Department of Recreation and Parks, Sarah Ballard.\u003c/p>\n\u003cp>\"That’s one of the main goals of this coordinator position, we want to make starting a city garden less cumbersome for folks.\"\u003c/p>\n\u003cp>The move follows widespread sentiment among urban farmers that there had been poor coordination between the city and community groups. Dyer-Chamberlain hopes it will improve the situation for farmers in the future.\u003c/p>\n\u003cp>It will take four months before a new urban agriculture coordinator is appointed, and Ballard says the department hopes to hire someone before the end of the year.\u003c/p>\n\u003cp>In the meantime, Ballard's department is helping the Hayes Valley Farm look for a new space, as the Free Farm continues searching for a new plot of land.\u003c/p>\n\u003cp>And Dyer-Chamberlain said the Free Farmers have built something more enduring than just an urban garden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This has been a validation that people long for community,” said Dyer-Chamberlain said. “We will always be this community. We might not be [there] every Wednesday and Saturday at the Free Farm, but we’re hanging onto that.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\"> \u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-farm-regular-size.jpg\">\u003cimg class=\" wp-image-59222 aligncenter\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-farm-regular-size.jpg\" alt=\"Free farm regular size\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/Free-farm-regular-size.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/Free-farm-regular-size-400x267.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>Americans are falling in love with city gardens. From \u003ca href=\"http://www.truckfarm.org/\">truck bed farms\u003c/a> to \u003ca href=\"http://www.ted.com/talks/ron_finley_a_guerilla_gardener_in_south_central_la.html\">guerrilla gardening\u003c/a>, urbanites have found a way to bring small scale farming into the city. According to the \u003ca href=\"http://afsic.nal.usda.gov/nal_display/index.php?info_center=2&tax_level=2&tax_subject=301&topic_id=1444\">United States Department of Agriculture\u003c/a>, around 15 percent of the world's food is now grown in urban areas.\u003c/p>\n\u003cp>“A lot of things have come together to make urban farming so popular,” said Adrian Benepe, a Senior Vice President from the \u003ca href=\"http://www.tpl.org/\">Trust for Public Land\u003c/a>, a land conservation non-profit in San Francisco.\u003c/p>\n\u003cp>“The advent of the community gardening movement coincided with the interest for fresh food and even more recently, the interest and necessity to allow people to eat better.”\u003c/p>\n\u003cp>But despite all the benefits – from reducing urban blight to teaching kids about where their food comes from – farming in some cities is easier than in others. Perhaps most difficult is in San Francisco.\u003cem>\u003c/em>\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"It’s hard for [urban farms] to exist, except in cities like Detroit where there is a lot of open space\"\u003c/aside>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>The Free Farm community garden, located in the Tenderloin neighborhood, has harvested more than three tons of produce since opening in 2010. However, by December it will close, joining the Hayes Valley Farm, which \u003ca href=\"http://www.ktvu.com/news/news/local/police-remove-treesitters-occupied-sf-urban-farm/nYKQS/\">shut down\u003c/a> last month after developers decided to build housing on the land.\u003c/p>\n\u003cp>The back-to-back closures raise questions about why \u003ca href=\"http://locavores.com/\">locavore-loving San Francisco\u003c/a> farms can’t seem to stay open. Benepe says it’s simple, and comes down to space and money.\u003c/p>\n\u003cp>“The essential dilemma is that it’s hard for [urban farms] to exist, except in cities like Detroit where there is a lot of open space,” Benepe said. “In cities like New York, Boston and San Francisco, you’re unlikely to have large open space.”\u003c/p>\n\u003cp>In recent years, \u003ca href=\"http://www.huffingtonpost.com/2013/05/29/san-francisco-median-home-price_n_3356238.html\">real estate prices\u003c/a> have also risen sharply in San Francisco, and locals often quip that it’s the most expensive place to put down roots in the country. Couple that with limited space— the city is only 30,000 acres, a tenth the size of Los Angeles—and it’s easy to see why community farms fail to stay in business.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>“We knew this was coming we just didn’t know what the timing would be,” said Free Farm co-founder Margaret Dyer-Chamberlain. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_59301\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-Farm-kids.jpg\">\u003cimg class=\"size-medium wp-image-59301\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Free-Farm-kids-337x253.jpg\" alt=\"Free Farm kids\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Free Farm provided food to more than 150 people a week, including kids that were learning how to garden\u003c/figcaption>\u003c/figure>\n\u003cp>Like the Hayes Valley Farm, the Free Farm is also closing because developers want to build housing on the property—something the farmers knew might happen when they signed the temporary land agreement back in 2010.\u003c/p>\n\u003cp>The city has taken note. The San Francisco Department of Recreation and Parks’ board of directors \u003ca href=\"http://www.spur.org/blog/tag/urban-agriculture\">recently approved a measure\u003c/a> that creates a position for an urban agriculture coordinator within the \u003ca href=\"http://sfrecpark.org/\">Department of Recreation and Parks\u003c/a>.\u003c/p>\n\u003cp>\"We are always looking for opportunities to expand food production in the city,\" said Public Affairs Director for the Department of Recreation and Parks, Sarah Ballard.\u003c/p>\n\u003cp>\"That’s one of the main goals of this coordinator position, we want to make starting a city garden less cumbersome for folks.\"\u003c/p>\n\u003cp>The move follows widespread sentiment among urban farmers that there had been poor coordination between the city and community groups. Dyer-Chamberlain hopes it will improve the situation for farmers in the future.\u003c/p>\n\u003cp>It will take four months before a new urban agriculture coordinator is appointed, and Ballard says the department hopes to hire someone before the end of the year.\u003c/p>\n\u003cp>In the meantime, Ballard's department is helping the Hayes Valley Farm look for a new space, as the Free Farm continues searching for a new plot of land.\u003c/p>\n\u003cp>And Dyer-Chamberlain said the Free Farmers have built something more enduring than just an urban garden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This has been a validation that people long for community,” said Dyer-Chamberlain said. “We will always be this community. We might not be [there] every Wednesday and Saturday at the Free Farm, but we’re hanging onto that.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "City Chickens: Pets with Perks",
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"content": "\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Chickens+in+the+City/Stream/chickensFINAL+with+funder+tag.mp3\u003c/p>\n\u003cfigure id=\"attachment_58997\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson1.jpg\">\u003cimg class=\"size-full wp-image-58997\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson1.jpg\" alt=\"Matt Wilson and his four hens reside in Cleveland Heights, Ohio, where city rules now allow for chicken ownership. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Wilson and his four hens reside in Cleveland Heights, Ohio, where city rules now allow for chicken ownership.\u003c/figcaption>\u003c/figure>\n\u003cp>Matt Wilson isn’t a farmer and his house isn’t in the sticks. He lives in Cleveland Heights, Ohio, and we are chatting in his smallish urban backyard.\u003c/p>\n\u003cp>Wilson tosses cherry tomatoes to his four “girls.” The hens snag the fruit with their beaks and cluck contentedly as they indulge in the sweet flesh. These are street-smart and happy hens, says Wilson. They’re just as good at dodging hawks as they are at sunbathing on a lazy afternoon.\u003c/p>\n\u003cfigure id=\"attachment_58992\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-595.jpg\">\u003cimg class=\"size-medium wp-image-58992\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-595-337x253.jpg\" alt=\"Wilson's dog, Peaches, is on good terms with the family hens.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wilson's dog, Peaches, is on good terms with the family hens.\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson is just one of many people who now takes “backyard gardening” to a whole new level, bringing in a new kind of family pet that doubles as a feathered fertilizer.\u003c/p>\n\u003cp>The hens have the run of the place. His yard is fenced but sandwiched between driveways and neighbors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wilson got his flock a year ago, when the city passed an ordinance allowing hen ownership. Many other communities across the country have either passed or are considering similar rules.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.aphis.usda.gov/animal_health/nahms/poultry/downloads/poultry10/Poultry10_dr_Urban_Chicken_Four.pdf\">USDA report\u003c/a> out this year calls urban chickens a “growing phenomenon.” About 1 percent of all the city households they surveyed had chickens. What’s more, nearly 4 percent said that while they don’t have birds now, they plan to get them in the near future.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> “It seems like just growing vegetables is like listening to a band with no guitars or singers and just somebody playing drums,” says Wilson, “It’s not the whole story.”\u003c/aside>\n\u003cp>Wilson knows it’s a trend. “They’re kind of like new hipster lawn ornaments,” he says.\u003c/p>\n\u003cp>Jim Thompson, with the \u003ca href=\"http://cuyahoga.osu.edu/\">ag extension office\u003c/a> at Ohio State University, says a lot of people have been hearing or seeing chickens crop up in city backyards. “It’s something that they get excited about,” he says, and they want to try it out for themselves. He cautions that raising chickens does require a fair bit of work, but it’s definitely doable. “Probably not too different from keeping pets,” he says.\u003c/p>\n\u003cp>That’s how Matt Wilson views it. “Compared to our dog, they’re way less work,” he says, noting how they tuck themselves into the coop at night. “When the sun goes down, they walk in here and line up,” says Wilson, “and then I say goodnight and lock ‘em up.”\u003c/p>\n\u003cp>Chickens are hardy creatures, but they require upkeep and safe conditions or the flock, and potentially humans, could be at \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">risk for disease\u003c/a>. Concerns like this make some people less keen on allowing chickens into the city.\u003c/p>\n\u003cp>But Wilson says it’s all about doing it responsibly. “It’s not something you can just bumble your way through,” he says. “You should do your homework, but you don’t have to go to ag school.”\u003c/p>\n\u003cp>The hens are now part of his family. He says the birds even gathered around the picnic table last year during their outdoor Thanksgiving dinner.\u003c/p>\n\u003cp>Wilson’s ladies are certainly pets, but he also considers them a logical next step for urban gardeners.\u003c/p>\n\u003cfigure id=\"attachment_58995\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-623.jpg\">\u003cimg class=\"size-medium wp-image-58995\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-623-337x253.jpg\" alt=\"Wilson's chicken coop shares backyard space with his kids' swing-set and other toys.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wilson's chicken coop shares backyard space with his kids' toys and his vegetable garden.\u003c/figcaption>\u003c/figure>\n\u003cp>“Everything I read just kept on emphasizing how chickens, and farm animals in general, are a great way to reclaim waste and turn it into food,” he says. He also likes how their composted droppings make a great fertilizer for his veggie beds. When he cleans the coop, he puts the used pine shavings and droppings into a compost bin, lets it cure for a couple months, and then spreads the rich, crumbly, and sweet-smelling compost onto his garden. “It seems like just growing vegetables is like listening to a band with no guitars or singers and just somebody playing drums,” says Wilson, “It’s not the whole story.”\u003c/p>\n\u003cp>It’s true. Chickens are good gobblers and will go to town on garden critters and veggie scraps. One of Wilson’s neighbors owns a microbrewery and unloads his spent grain in Wilson’s backyard. “The chickens go nuts,” says Wilson. While there’s no alcohol in the grains, there’s still a lot of good roughage and fiber.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“There’s all this opportunity for us to reclaim waste that the city generates,” says Wilson.\u003c/aside>\n\u003cp>This got Wilson thinking about the bigger picture, about how city folks can better deal with waste. “They would just put that stuff in the trash. Just bags and bags of it,” he says. “There’s all this opportunity for us to reclaim waste that the city generates.”\u003c/p>\n\u003cp>This sort of “urban enlightenment” is what backyard chicken enthusiasts say is so great about the birds. They give people the chance to see food and waste come full circle -- an opportunity in short supply in city life.\u003c/p>\n\u003cp>And the eggs are darn tasty, too, says 8-year-old Charlie Wilson. “Fridays we have breakfast for dinner and we always eat their eggs.” His dad agrees, saying eggs from a diner kind of taste like rubber by comparison. “These,” says the older Wilson, “definitely have this intense yolk flavor.”\u003c/p>\n\u003cp>There are health benefits to eggs from pasture-raised hens as well. The chicken’s short digestive tract allows all those vitamins and nutrients from their foraging to make it into their egg yolks quickly. Researchers at Penn State \u003ca href=\"http://news.psu.edu/story/166143/2010/07/20/research-shows-eggs-pastured-chickens-may-be-more-nutritious\">found\u003c/a> eggs from pasture-raised hens had more vitamins E and A and heart-healthy omega-3 fatty acids than eggs from commercial hens. \u003ca href=\"http://www.motherearthnews.com/real-food/pastured-eggs-vitamin-d-content.aspx#axzz2Yx3USu3D\">Other tests\u003c/a> have also found more vitamin D and less cholesterol and saturated fat.\u003c/p>\n\u003cp>Jim Thompson from the OSU ag extension office says chicken ownership is teaching more city folks about animal husbandry. They can even be a sort of “gateway animal,” says Thompson. Depending on rules and square footage, he says, you can keep a lot of things in the city, including goats, cows, sheep, bees, and turkeys.\u003c/p>\n\u003cp>As for chicken-owner Matt Wilson, his ladies have started him daydreaming about pigs. Just don’t tell his wife.\u003c/p>\n\u003cfigure id=\"attachment_59013\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson4.jpg\">\u003cimg class=\"size-full wp-image-59013\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson4.jpg\" alt=\"Matt Wilson's urban hens sunbath in their Cleveland Heights backyard.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson4-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Wilson's urban hens sunbath in their Cleveland Heights backyard.\u003c/figcaption>\u003c/figure>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>Meet \u003ca href=\"http://hens.tplus1.com/FAQ/\">Matt Wilson. \u003c/a>\u003c/p>\n\u003cp>Meet Wilson's fellow urban\u003ca href=\"http://heights-chickeneers.com\"> chickeneers. \u003c/a>\u003c/p>\n\u003cp>Learn about starting your own \u003ca href=\"http://www.rodale.com/raising-backyard-chickens-0\">flock.\u003c/a>\u003c/p>\n\u003cp>Recommended reading for those considering backyard chickens, from Carl Skalak, owner of \u003ca href=\"http://bluepikefarm.com/\">Blue Pike Farm\u003c/a> in the heart of Cleveland, Ohio:\u003c/p>\n\u003cp>Heuser, G.F\u003cem>.\u003c/em>,\u003cem>\u003ca href=\"http://www.nortoncreekpress.com/feeding_poultry.html\"> Feeding Poultry\u003c/a>, \u003c/em>Norton Creek Press\u003c/p>\n\u003cp>Plamondon, Robert, \u003cem>\u003ca href=\"http://www.nortoncreekpress.com/success_with_baby_chicks.html\">Success with Baby Chicks\u003c/a>,\u003c/em> Norton Creek Press\u003c/p>\n\u003cp>Prince, T. Woods, \u003ca href=\"http://www.nortoncreekpress.com/fresh_air_poultry_houses.html\">\u003cem>Fresh-Air Poultry Houses\u003c/em>\u003c/a>, Norton Creek Press\u003c/p>\n\u003cp>Ussery, Harvey, \u003ca href=\"http://www.chelseagreen.com/bookstore/item/the_smallscale_poultry_flock\">\u003cem>The Small-Scale Poultry Flock\u003c/em>\u003c/a>, Chelsea Green Publishing\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "52366 http://science.kqed.org/quest/?p=52366",
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"excerpt": "Take an inside look at the new trend of raising chickens within city limits, and see why the flocks inspire pride for eco-minded owners.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Chickens+in+the+City/Stream/chickensFINAL+with+funder+tag.mp3\u003c/p>\n\u003cfigure id=\"attachment_58997\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson1.jpg\">\u003cimg class=\"size-full wp-image-58997\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson1.jpg\" alt=\"Matt Wilson and his four hens reside in Cleveland Heights, Ohio, where city rules now allow for chicken ownership. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Wilson and his four hens reside in Cleveland Heights, Ohio, where city rules now allow for chicken ownership.\u003c/figcaption>\u003c/figure>\n\u003cp>Matt Wilson isn’t a farmer and his house isn’t in the sticks. He lives in Cleveland Heights, Ohio, and we are chatting in his smallish urban backyard.\u003c/p>\n\u003cp>Wilson tosses cherry tomatoes to his four “girls.” The hens snag the fruit with their beaks and cluck contentedly as they indulge in the sweet flesh. These are street-smart and happy hens, says Wilson. They’re just as good at dodging hawks as they are at sunbathing on a lazy afternoon.\u003c/p>\n\u003cfigure id=\"attachment_58992\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-595.jpg\">\u003cimg class=\"size-medium wp-image-58992\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-595-337x253.jpg\" alt=\"Wilson's dog, Peaches, is on good terms with the family hens.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wilson's dog, Peaches, is on good terms with the family hens.\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson is just one of many people who now takes “backyard gardening” to a whole new level, bringing in a new kind of family pet that doubles as a feathered fertilizer.\u003c/p>\n\u003cp>The hens have the run of the place. His yard is fenced but sandwiched between driveways and neighbors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wilson got his flock a year ago, when the city passed an ordinance allowing hen ownership. Many other communities across the country have either passed or are considering similar rules.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.aphis.usda.gov/animal_health/nahms/poultry/downloads/poultry10/Poultry10_dr_Urban_Chicken_Four.pdf\">USDA report\u003c/a> out this year calls urban chickens a “growing phenomenon.” About 1 percent of all the city households they surveyed had chickens. What’s more, nearly 4 percent said that while they don’t have birds now, they plan to get them in the near future.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> “It seems like just growing vegetables is like listening to a band with no guitars or singers and just somebody playing drums,” says Wilson, “It’s not the whole story.”\u003c/aside>\n\u003cp>Wilson knows it’s a trend. “They’re kind of like new hipster lawn ornaments,” he says.\u003c/p>\n\u003cp>Jim Thompson, with the \u003ca href=\"http://cuyahoga.osu.edu/\">ag extension office\u003c/a> at Ohio State University, says a lot of people have been hearing or seeing chickens crop up in city backyards. “It’s something that they get excited about,” he says, and they want to try it out for themselves. He cautions that raising chickens does require a fair bit of work, but it’s definitely doable. “Probably not too different from keeping pets,” he says.\u003c/p>\n\u003cp>That’s how Matt Wilson views it. “Compared to our dog, they’re way less work,” he says, noting how they tuck themselves into the coop at night. “When the sun goes down, they walk in here and line up,” says Wilson, “and then I say goodnight and lock ‘em up.”\u003c/p>\n\u003cp>Chickens are hardy creatures, but they require upkeep and safe conditions or the flock, and potentially humans, could be at \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">risk for disease\u003c/a>. Concerns like this make some people less keen on allowing chickens into the city.\u003c/p>\n\u003cp>But Wilson says it’s all about doing it responsibly. “It’s not something you can just bumble your way through,” he says. “You should do your homework, but you don’t have to go to ag school.”\u003c/p>\n\u003cp>The hens are now part of his family. He says the birds even gathered around the picnic table last year during their outdoor Thanksgiving dinner.\u003c/p>\n\u003cp>Wilson’s ladies are certainly pets, but he also considers them a logical next step for urban gardeners.\u003c/p>\n\u003cfigure id=\"attachment_58995\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-623.jpg\">\u003cimg class=\"size-medium wp-image-58995\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Matt-wilson-chickens-623-337x253.jpg\" alt=\"Wilson's chicken coop shares backyard space with his kids' swing-set and other toys.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wilson's chicken coop shares backyard space with his kids' toys and his vegetable garden.\u003c/figcaption>\u003c/figure>\n\u003cp>“Everything I read just kept on emphasizing how chickens, and farm animals in general, are a great way to reclaim waste and turn it into food,” he says. He also likes how their composted droppings make a great fertilizer for his veggie beds. When he cleans the coop, he puts the used pine shavings and droppings into a compost bin, lets it cure for a couple months, and then spreads the rich, crumbly, and sweet-smelling compost onto his garden. “It seems like just growing vegetables is like listening to a band with no guitars or singers and just somebody playing drums,” says Wilson, “It’s not the whole story.”\u003c/p>\n\u003cp>It’s true. Chickens are good gobblers and will go to town on garden critters and veggie scraps. One of Wilson’s neighbors owns a microbrewery and unloads his spent grain in Wilson’s backyard. “The chickens go nuts,” says Wilson. While there’s no alcohol in the grains, there’s still a lot of good roughage and fiber.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“There’s all this opportunity for us to reclaim waste that the city generates,” says Wilson.\u003c/aside>\n\u003cp>This got Wilson thinking about the bigger picture, about how city folks can better deal with waste. “They would just put that stuff in the trash. Just bags and bags of it,” he says. “There’s all this opportunity for us to reclaim waste that the city generates.”\u003c/p>\n\u003cp>This sort of “urban enlightenment” is what backyard chicken enthusiasts say is so great about the birds. They give people the chance to see food and waste come full circle -- an opportunity in short supply in city life.\u003c/p>\n\u003cp>And the eggs are darn tasty, too, says 8-year-old Charlie Wilson. “Fridays we have breakfast for dinner and we always eat their eggs.” His dad agrees, saying eggs from a diner kind of taste like rubber by comparison. “These,” says the older Wilson, “definitely have this intense yolk flavor.”\u003c/p>\n\u003cp>There are health benefits to eggs from pasture-raised hens as well. The chicken’s short digestive tract allows all those vitamins and nutrients from their foraging to make it into their egg yolks quickly. Researchers at Penn State \u003ca href=\"http://news.psu.edu/story/166143/2010/07/20/research-shows-eggs-pastured-chickens-may-be-more-nutritious\">found\u003c/a> eggs from pasture-raised hens had more vitamins E and A and heart-healthy omega-3 fatty acids than eggs from commercial hens. \u003ca href=\"http://www.motherearthnews.com/real-food/pastured-eggs-vitamin-d-content.aspx#axzz2Yx3USu3D\">Other tests\u003c/a> have also found more vitamin D and less cholesterol and saturated fat.\u003c/p>\n\u003cp>Jim Thompson from the OSU ag extension office says chicken ownership is teaching more city folks about animal husbandry. They can even be a sort of “gateway animal,” says Thompson. Depending on rules and square footage, he says, you can keep a lot of things in the city, including goats, cows, sheep, bees, and turkeys.\u003c/p>\n\u003cp>As for chicken-owner Matt Wilson, his ladies have started him daydreaming about pigs. Just don’t tell his wife.\u003c/p>\n\u003cfigure id=\"attachment_59013\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson4.jpg\">\u003cimg class=\"size-full wp-image-59013\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/Wilson4.jpg\" alt=\"Matt Wilson's urban hens sunbath in their Cleveland Heights backyard.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/Wilson4-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Wilson's urban hens sunbath in their Cleveland Heights backyard.\u003c/figcaption>\u003c/figure>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>Meet \u003ca href=\"http://hens.tplus1.com/FAQ/\">Matt Wilson. \u003c/a>\u003c/p>\n\u003cp>Meet Wilson's fellow urban\u003ca href=\"http://heights-chickeneers.com\"> chickeneers. \u003c/a>\u003c/p>\n\u003cp>Learn about starting your own \u003ca href=\"http://www.rodale.com/raising-backyard-chickens-0\">flock.\u003c/a>\u003c/p>\n\u003cp>Recommended reading for those considering backyard chickens, from Carl Skalak, owner of \u003ca href=\"http://bluepikefarm.com/\">Blue Pike Farm\u003c/a> in the heart of Cleveland, Ohio:\u003c/p>\n\u003cp>Heuser, G.F\u003cem>.\u003c/em>,\u003cem>\u003ca href=\"http://www.nortoncreekpress.com/feeding_poultry.html\"> Feeding Poultry\u003c/a>, \u003c/em>Norton Creek Press\u003c/p>\n\u003cp>Plamondon, Robert, \u003cem>\u003ca href=\"http://www.nortoncreekpress.com/success_with_baby_chicks.html\">Success with Baby Chicks\u003c/a>,\u003c/em> Norton Creek Press\u003c/p>\n\u003cp>Prince, T. Woods, \u003ca href=\"http://www.nortoncreekpress.com/fresh_air_poultry_houses.html\">\u003cem>Fresh-Air Poultry Houses\u003c/em>\u003c/a>, Norton Creek Press\u003c/p>\n\u003cp>Ussery, Harvey, \u003ca href=\"http://www.chelseagreen.com/bookstore/item/the_smallscale_poultry_flock\">\u003cem>The Small-Scale Poultry Flock\u003c/em>\u003c/a>, Chelsea Green Publishing\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farmers Fight Back Against Toxic Algal Blooms",
"title": "Farmers Fight Back Against Toxic Algal Blooms",
"headTitle": "QUEST | KQED Science",
"content": "\u003cp>Lakes are an important source of drinking water and tourism dollars in many places across the country. That’s why late summer toxic algal blooms are more than just an eyesore -- they’re a threat to public health, the economy, and the ecosystem.\u003c/p>\n\u003cp>Nutrient runoff from farms is often a big driver of these harmful blooms. Now a group of Ohio scientists is trying to figure out how to keep nutrients on the farm and out of Lake Erie.\u003c/p>\n\u003cfigure id=\"attachment_58595\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-marquee.jpg\">\u003cimg class=\"size-medium wp-image-58595\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-marquee.jpg\" alt=\"Ohio farmer Terry McClure volunteered to be a test site for researchers studying how farm runoff fuels harmful algal blooms in Lake Erie.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/06/Terry-marquee.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/06/Terry-marquee-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ohio farmer Terry McClure volunteered to be a test site for researchers studying how farm runoff fuels harmful algal blooms in Lake Erie.\u003c/figcaption>\u003c/figure>\n\u003cp>On a wheat field in Paulding County, Ohio, USDA researcher Kevin King shows off water sampling gear to a group of agricultural leaders and experts. His team has placed this machinery on nearly 30 Ohio farms.\u003c/p>\n\u003cp>The goal of the research is to track nutrient runoff from the farm field. Farmers add these nutrients (fertilizer, primarily composed of nitrogen, phosphorus, and potassium) to help the crops grow.\u003c/p>\n\u003cp>This study is important because these nutrients drive the harmful algal blooms that kill fish, sicken pets, and taint drinking water for the millions who depend on Lake Erie and other affected waterways.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study’s lead investigator, Libby Dayton from Ohio State University, says they’re naming this project “On Field Ohio.”\u003c/p>\n\u003cfigure id=\"attachment_58117\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-032.jpg\">\u003cimg class=\"size-medium wp-image-58117\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-032-337x253.jpg\" alt=\"Ohio State's Libby Dayton explains how her team's research gear takes periodic water samples to test for nutrient runoff.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ohio State's Libby Dayton explains how her team's research gear takes periodic water samples to test for nutrient runoff.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>“The premise and heart of it is we want to figure out how to keep nutrients on the field, and we want to figure out how to keep water on the field. We think that if we keep what needs to be on the field on the field it will reduce the transport off the field, and that will be a big help toward improving water quality.”\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Dayton and colleagues have three years and two million dollars to determine a sort of “best practices” guide for keeping nutrients on the farm field. Specifically, they are looking to contain phosphorus, the key driver of freshwater algal blooms. Ohio farmers, along with the United States Department of Agriculture, are footing the bill.\u003c/p>\n\u003cp>The lake’s algae problem isn’t new. Back in the 1970s, discharge from sewage treatment plants was largely to blame. Sewage contains many of the same nutrients found in fertilizer runoff. In order to mitigate the problem, cities upgraded their filtering systems and companies reformulated detergents and other products to choke off the nutrient supply. The lake got better as a result.\u003c/p>\n\u003cp>“And then that’s when agricultural businesses started to shift,” says chemical engineer and former EPA researcher Steve Duirk from the University of Akron, “and that’s the reason we started to see these blooms come back, and as bad as they were in the ’70s. And it’s almost solely attributed to agriculture.”\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"If you might be a part of the problem, you ought to be part of the solution,\" says McClure.\u003c/aside>\n\u003cp>\u003ca href=\"http://www.epa.ohio.gov/dsw/lakeerie/index.aspx\">Findings\u003c/a> from the state’s Lake Erie Phosphorus Task Force concur with this, but \u003ca href=\"http://wi.water.usgs.gov/rna/9km30/\">sewage\u003c/a> remains an issue as well.\u003c/p>\n\u003cp>No one knows for sure what changed in agriculture, but \u003ca href=\"http://www.pnas.org/content/early/2013/03/28/1216006110.abstract\">research\u003c/a> suggests heavy rains plus certain fertilizer and soil management techniques widely adopted over the last decade have spurred the blooms. This is exactly what Dayton and her team are investigating on the farm. They’re taking samples from some of the 70,000 farms engaged in all sorts of management practices along the Erie shore.\u003c/p>\n\u003cp>Terry McClure is a fifth generation Ohio farmer who owns the 3,800-acre farm that researchers and ag experts now gather around. “This is soft red winter wheat,” says McClure. “So think crackers, think Triscuits, think doughnuts. That’s what we make.” He calls his farm “rotational no-till,” which means they don’t disturb the soil structure with deep plowing. McClure also uses \u003ca href=\"http://www.mccc.msu.edu/\">cover crops\u003c/a>, plants grown for the purposing of maintaining soil quality. They’re known to reduce runoff and help keep nutrients on the field.\u003c/p>\n\u003cp>There are a lot of questions about why agriculture may be to blame for the algal blooms in Lake Erie. That’s why McClure is participating in this study. “If you might be a part of the problem,\" says McClure, \"you ought to be part of the solution.”\u003c/p>\n\u003cfigure id=\"attachment_58474\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-025.jpg\">\u003cimg class=\"size-medium wp-image-58474\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-025-337x253.jpg\" alt='Many farms rely on \"tile drainage,\" a series of underground pipes that drain water from the field into a ditch, as shown above. Nutrient runoff into these ditches feed toxic algae blooms downstream.' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many farms rely on \"tile drainage,\" a series of underground pipes that drain water from the field into a ditch, as shown above. Nutrient runoff into these ditches feed toxic algae blooms downstream.\u003c/figcaption>\u003c/figure>\n\u003cp>McClure notes that farmers have been saying for years that the lake’s algae issues can’t possibly be their problem because they know they’ve been using less and less phosphate. “Something’s going on here that we don’t understand,” he says.\u003c/p>\n\u003cp>Dayton and other researchers point to a specific water-soluble type of phosphorus that is behind the blooms. “We’re having issues now where the dissolved portion of the phosphorus has been creeping up, and so that’s one of the things that we’re looking at,” she says.\u003c/p>\n\u003cp>Algae love dissolved phosphorus. It’s a ready meal. Even tiny amounts of the runoff are problematic. USDA’s Kevin King explains that what’s causing the problem is only about half a pound of phosphorus runoff per acre of agricultural land. “When a farmer applies 30 to 40 pounds per acre and they’re only losing a half a pound to a pound, but that’s what’s causing the problem, that’s…what we’re working with here,” says King. “It is a very narrow window.”\u003c/p>\n\u003cp>It’s too early for answers, but study researchers say the combination of no-till and cover crops, like this wheat field of McClure’s, looks like a promising way to rein in the dissolved phosphorus.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here’s the good news: Akron scientist Steve Duirk says since Lake Erie is so shallow, if ag experts get this right, and the weather cooperates, it would only take about two years for the lake to flush out and rebound -- again.\u003c/p>\n\n",
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"excerpt": "Agricultural runoff is the leading cause of recurring algal blooms in Lake Erie. Now farmers are inviting researchers onto their fields to figure out why -- and what they can do about it.\r\n\r\n",
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"description": "Agricultural runoff is the leading cause of recurring algal blooms in Lake Erie. Now farmers are inviting researchers onto their fields to figure out why -- and what they can do about it.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lakes are an important source of drinking water and tourism dollars in many places across the country. That’s why late summer toxic algal blooms are more than just an eyesore -- they’re a threat to public health, the economy, and the ecosystem.\u003c/p>\n\u003cp>Nutrient runoff from farms is often a big driver of these harmful blooms. Now a group of Ohio scientists is trying to figure out how to keep nutrients on the farm and out of Lake Erie.\u003c/p>\n\u003cfigure id=\"attachment_58595\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-marquee.jpg\">\u003cimg class=\"size-medium wp-image-58595\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-marquee.jpg\" alt=\"Ohio farmer Terry McClure volunteered to be a test site for researchers studying how farm runoff fuels harmful algal blooms in Lake Erie.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/06/Terry-marquee.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/06/Terry-marquee-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ohio farmer Terry McClure volunteered to be a test site for researchers studying how farm runoff fuels harmful algal blooms in Lake Erie.\u003c/figcaption>\u003c/figure>\n\u003cp>On a wheat field in Paulding County, Ohio, USDA researcher Kevin King shows off water sampling gear to a group of agricultural leaders and experts. His team has placed this machinery on nearly 30 Ohio farms.\u003c/p>\n\u003cp>The goal of the research is to track nutrient runoff from the farm field. Farmers add these nutrients (fertilizer, primarily composed of nitrogen, phosphorus, and potassium) to help the crops grow.\u003c/p>\n\u003cp>This study is important because these nutrients drive the harmful algal blooms that kill fish, sicken pets, and taint drinking water for the millions who depend on Lake Erie and other affected waterways.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study’s lead investigator, Libby Dayton from Ohio State University, says they’re naming this project “On Field Ohio.”\u003c/p>\n\u003cfigure id=\"attachment_58117\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-032.jpg\">\u003cimg class=\"size-medium wp-image-58117\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-032-337x253.jpg\" alt=\"Ohio State's Libby Dayton explains how her team's research gear takes periodic water samples to test for nutrient runoff.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ohio State's Libby Dayton explains how her team's research gear takes periodic water samples to test for nutrient runoff.\u003c/figcaption>\u003c/figure>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>“The premise and heart of it is we want to figure out how to keep nutrients on the field, and we want to figure out how to keep water on the field. We think that if we keep what needs to be on the field on the field it will reduce the transport off the field, and that will be a big help toward improving water quality.”\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Dayton and colleagues have three years and two million dollars to determine a sort of “best practices” guide for keeping nutrients on the farm field. Specifically, they are looking to contain phosphorus, the key driver of freshwater algal blooms. Ohio farmers, along with the United States Department of Agriculture, are footing the bill.\u003c/p>\n\u003cp>The lake’s algae problem isn’t new. Back in the 1970s, discharge from sewage treatment plants was largely to blame. Sewage contains many of the same nutrients found in fertilizer runoff. In order to mitigate the problem, cities upgraded their filtering systems and companies reformulated detergents and other products to choke off the nutrient supply. The lake got better as a result.\u003c/p>\n\u003cp>“And then that’s when agricultural businesses started to shift,” says chemical engineer and former EPA researcher Steve Duirk from the University of Akron, “and that’s the reason we started to see these blooms come back, and as bad as they were in the ’70s. And it’s almost solely attributed to agriculture.”\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"If you might be a part of the problem, you ought to be part of the solution,\" says McClure.\u003c/aside>\n\u003cp>\u003ca href=\"http://www.epa.ohio.gov/dsw/lakeerie/index.aspx\">Findings\u003c/a> from the state’s Lake Erie Phosphorus Task Force concur with this, but \u003ca href=\"http://wi.water.usgs.gov/rna/9km30/\">sewage\u003c/a> remains an issue as well.\u003c/p>\n\u003cp>No one knows for sure what changed in agriculture, but \u003ca href=\"http://www.pnas.org/content/early/2013/03/28/1216006110.abstract\">research\u003c/a> suggests heavy rains plus certain fertilizer and soil management techniques widely adopted over the last decade have spurred the blooms. This is exactly what Dayton and her team are investigating on the farm. They’re taking samples from some of the 70,000 farms engaged in all sorts of management practices along the Erie shore.\u003c/p>\n\u003cp>Terry McClure is a fifth generation Ohio farmer who owns the 3,800-acre farm that researchers and ag experts now gather around. “This is soft red winter wheat,” says McClure. “So think crackers, think Triscuits, think doughnuts. That’s what we make.” He calls his farm “rotational no-till,” which means they don’t disturb the soil structure with deep plowing. McClure also uses \u003ca href=\"http://www.mccc.msu.edu/\">cover crops\u003c/a>, plants grown for the purposing of maintaining soil quality. They’re known to reduce runoff and help keep nutrients on the field.\u003c/p>\n\u003cp>There are a lot of questions about why agriculture may be to blame for the algal blooms in Lake Erie. That’s why McClure is participating in this study. “If you might be a part of the problem,\" says McClure, \"you ought to be part of the solution.”\u003c/p>\n\u003cfigure id=\"attachment_58474\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-025.jpg\">\u003cimg class=\"size-medium wp-image-58474\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/06/Terry-McClure-farm-visit-025-337x253.jpg\" alt='Many farms rely on \"tile drainage,\" a series of underground pipes that drain water from the field into a ditch, as shown above. Nutrient runoff into these ditches feed toxic algae blooms downstream.' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many farms rely on \"tile drainage,\" a series of underground pipes that drain water from the field into a ditch, as shown above. Nutrient runoff into these ditches feed toxic algae blooms downstream.\u003c/figcaption>\u003c/figure>\n\u003cp>McClure notes that farmers have been saying for years that the lake’s algae issues can’t possibly be their problem because they know they’ve been using less and less phosphate. “Something’s going on here that we don’t understand,” he says.\u003c/p>\n\u003cp>Dayton and other researchers point to a specific water-soluble type of phosphorus that is behind the blooms. “We’re having issues now where the dissolved portion of the phosphorus has been creeping up, and so that’s one of the things that we’re looking at,” she says.\u003c/p>\n\u003cp>Algae love dissolved phosphorus. It’s a ready meal. Even tiny amounts of the runoff are problematic. USDA’s Kevin King explains that what’s causing the problem is only about half a pound of phosphorus runoff per acre of agricultural land. “When a farmer applies 30 to 40 pounds per acre and they’re only losing a half a pound to a pound, but that’s what’s causing the problem, that’s…what we’re working with here,” says King. “It is a very narrow window.”\u003c/p>\n\u003cp>It’s too early for answers, but study researchers say the combination of no-till and cover crops, like this wheat field of McClure’s, looks like a promising way to rein in the dissolved phosphorus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s the good news: Akron scientist Steve Duirk says since Lake Erie is so shallow, if ag experts get this right, and the weather cooperates, it would only take about two years for the lake to flush out and rebound -- again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tough and Tasty: Recasting a Resilient Weed as a Wild Edible ",
"title": "Tough and Tasty: Recasting a Resilient Weed as a Wild Edible ",
"headTitle": "QUEST | KQED Science",
"content": "\u003cfigure id=\"attachment_58462\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1.png\">\u003cimg class=\"size-large wp-image-58462 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1-640x358.png\" alt=\"ross\" width=\"640\" height=\"358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>(Photo by Jon Augustine/QUEST)\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>If a farmer told you \u003cstrong>not \u003c/strong>to pull a weed, would you be worried about him? Maybe you’d insist he get out of the heat and drink some water, or take a vacation.\u003c/p>\n\u003cdiv>\n\u003cp>Believe it or not, that farmer may have good reason to protect his weeds.\u003c/p>\n\u003cp>In the middle of July 2012, the costliest drought in recorded history had Nebraska in its grip. Not a sprinkle of rain had fallen on Ross Brockley’s farm since June 4, and wouldn’t again until July 31. His half-dozen acres of vegetable gardens were green thanks only to constant watering by hand and diligent weeding performed by Brockley, his wife, Barb, and me, his lone farmhand.\u003c/p>\n\u003cp>Here in the southeast corner of the state, residents had spent their summer watching scorched soil crack and fields of crops turn brown. On this particular day I noticed a very healthy plant in an empty garden bed. It didn’t resemble anything I recognized as food so I pulled it up.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches.\u003c/aside>\n\u003cp>“Don’t do that!” Brockley yelped from across the garden. “I’m saving it,” he said sternly. “We’ll eat that.”\u003c/p>\n\u003cp>Really?\u003c/p>\n\u003cp>The plant looked like a bundle of long red worms, each with several green oval-shaped cartoon ears. It looked more like something suited for a compost pile than a cultivated garden. This drought had clearly taken a toll on Brockley’s mental state.\u003c/p>\n\u003cp>He picked up the plant I had just discarded, broke off two stems, and put one in his mouth. He held the other in front of my face, indicating that I was to follow his lead.\u003c/p>\n\u003cp>“It’s purslane,” he said as he chewed, “and it’s primo!”\u003c/p>\n\u003cp>I hesitantly took a bite and chewed it slowly. “Peppery,” I thought. The crunch felt like a snap pea with the skin of an apple. Then came a blast of citrus flavor. I would have told Brockley that I enjoyed it, but I couldn’t bring myself to interrupt his obvious state of food bliss. I simply looked on as he finished eating the entire plant.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cobject width=\"560\" height=\"315\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"//www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"315\" type=\"application/x-shockwave-flash\" src=\"http://www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\" allowfullscreen=\"true\" allowscriptaccess=\"always\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After this introduction to purslane, I started seeing it everywhere -- from my yard to cracks in sidewalks to the shoulders of gravel roads. Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches. The stuff seemed to be laughing in the face of the unrelenting dry spell.\u003c/p>\n\u003cp>I wondered if my conditioned aversion to weeds had been keeping me from trying other wild edibles, so I sought out an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\">\u003cimg class=\"alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\" alt=\"purslaneoxtailsoup-1\" width=\"242\" height=\"747\">\u003c/a>Kay Young is a local legend among plant people. In 1993, she authored \u003ca href=\"http://tinyurl.com/lhy55p6\">\u003cstrong>Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains\u003c/strong>\u003c/a>, and has been active in Lincoln’s gardening community for decades. The 82-year-old has dedicated her life to local folklore, horticulture, and ethnobotany. A quick tour of her backyard revealed a variety of nurtured plants that one would expect to see in a yard-waste bin.\u003c/p>\n\u003cp>She walked me around her property, showing off several edible plants that occur naturally in our prairie ecosystems. We nipped at milkweed, lambsquarter, various flower blossoms, dandelions, and more. Young’s current favorite is Virginia mountain mint, which is native to Nebraska. It makes a refreshing, sugar-free drink when refrigerated in a pitcher of water.\u003c/p>\n\u003cp>At her driveway we snacked on purslane that she’d planted in flowerpots. She recommended including the leaves in tacos and burritos and praised its ability to replace less reliable greens.\u003c/p>\n\u003cp>“If you make a sandwich with mayonnaise or salad dressing, it doesn’t get wimpy the way lettuce does,” she said of purslane’s hardy leaves. “And in the summer, when the lettuce is getting bitter, purslane is still just wonderful.”\u003c/p>\n\u003cp>Okay, so with minimal to no help, purslane and other wild plants are thriving during the country’s worst drought in decades. On top of that, they taste good. But the label “edible” is just a nice way of saying it’s something to chew on that won’t kill you, right?\u003c/p>\n\u003cp>Wrong. For instance, purslane might be one of the healthiest greens out there. \u003ca href=\"http://www.scielo.cl/scielo.php?pid=S0716-97602004000200013&script=sci_arttext\">A study by the Center for Genetics, Nutrition and Health,\u003c/a> a nonprofit research organization in Washington, D.C., states that purslane is the “richest source of omega-3 fatty acids of any green leafy vegetable yet examined.”\u003c/p>\n\u003cp>Omega-3 fatty acids contribute to proper metabolism, and according to the same report, their presence is waning in a Western diet that strays from nutrient sources that humans evolved to need.\u003c/p>\n\u003cp>“In developing new sources of food, the study of dietary composition of wild plants is essential,” the report concludes. “Their cultivation should lead to increased production of plants rich in omega-3 fatty acids and antioxidants, both of which reduce the risk of chronic diseases.”\u003c/p>\n\u003cp style=\"text-align: left\">Reading this made me wonder why we weren’t cultivating nutritious, drought-tolerant weeds like purslane. Could some of these wild edibles become dinner-table staples in the near future?\u003c/p>\n\u003cp style=\"text-align: left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto.png\">\u003cimg class=\"alignnone size-large wp-image-58260\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto-640x325.png\" alt=\"purslane_breakoutphoto\" width=\"640\" height=\"325\">\u003c/a>\u003c/p>\n\u003cp>To answer that question I visited Bob Henrickson, an assistant director of the \u003ca href=\"http://arboretum.unl.edu\">Nebraska State Arboretum\u003c/a> at the University of Nebraska-Lincoln.\u003c/p>\n\u003cp>Henrickson agreed that people are failing themselves by not indulging in the prairie’s naturally occurring food sources. He acknowledged that cultivating these so-called weeds would require less water and potentially reduce the need for pesticides and chemical fertilizers, but he was not optimistic that vast fields of purslane, milkweed, or gooseberries would soon replace the established, lucrative crops of the Great Plains.\u003c/p>\n\u003cp>“We’re never gonna outcompete corn and beans,” he said.\u003c/p>\n\u003cp>He suggested that the best chance to get wild edibles onto dinner plates on a larger scale is to introduce them to urban gardeners who grow food to support their own dietary values and not their pocketbooks.\u003c/p>\n\u003cp>“Use them with the attitude that ‘it’s going to enhance my food,’ not that ‘I’m going to save me and the planet,’ and you’ll find yourself using them more and more.”\u003c/p>\n\u003cp>Back at the farm, Brockley agrees with that sentiment. He just wants to see his customers using common sense in their relationship with purslane instead of worrying about his mental health when he eats it in front of them.\u003c/p>\n\u003cp>“People say, ‘That stuff grows in the cracks of my sidewalk. I don’t want to eat that.’ But when you think about it, it’s growing in the cracks of sidewalks during the worst drought of most of our lives. Isn’t that exactly what you want to eat?” asks Brockley.\u003c/p>\n\u003cp>“Whatever is in that plant, keeping it alive and healthy,” he adds, “I want in my blood.”\u003c/p>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58462\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1.png\">\u003cimg class=\"size-large wp-image-58462 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/ross1-640x358.png\" alt=\"ross\" width=\"640\" height=\"358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>(Photo by Jon Augustine/QUEST)\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>If a farmer told you \u003cstrong>not \u003c/strong>to pull a weed, would you be worried about him? Maybe you’d insist he get out of the heat and drink some water, or take a vacation.\u003c/p>\n\u003cdiv>\n\u003cp>Believe it or not, that farmer may have good reason to protect his weeds.\u003c/p>\n\u003cp>In the middle of July 2012, the costliest drought in recorded history had Nebraska in its grip. Not a sprinkle of rain had fallen on Ross Brockley’s farm since June 4, and wouldn’t again until July 31. His half-dozen acres of vegetable gardens were green thanks only to constant watering by hand and diligent weeding performed by Brockley, his wife, Barb, and me, his lone farmhand.\u003c/p>\n\u003cp>Here in the southeast corner of the state, residents had spent their summer watching scorched soil crack and fields of crops turn brown. On this particular day I noticed a very healthy plant in an empty garden bed. It didn’t resemble anything I recognized as food so I pulled it up.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches.\u003c/aside>\n\u003cp>“Don’t do that!” Brockley yelped from across the garden. “I’m saving it,” he said sternly. “We’ll eat that.”\u003c/p>\n\u003cp>Really?\u003c/p>\n\u003cp>The plant looked like a bundle of long red worms, each with several green oval-shaped cartoon ears. It looked more like something suited for a compost pile than a cultivated garden. This drought had clearly taken a toll on Brockley’s mental state.\u003c/p>\n\u003cp>He picked up the plant I had just discarded, broke off two stems, and put one in his mouth. He held the other in front of my face, indicating that I was to follow his lead.\u003c/p>\n\u003cp>“It’s purslane,” he said as he chewed, “and it’s primo!”\u003c/p>\n\u003cp>I hesitantly took a bite and chewed it slowly. “Peppery,” I thought. The crunch felt like a snap pea with the skin of an apple. Then came a blast of citrus flavor. I would have told Brockley that I enjoyed it, but I couldn’t bring myself to interrupt his obvious state of food bliss. I simply looked on as he finished eating the entire plant.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cobject width=\"560\" height=\"315\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"//www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"315\" type=\"application/x-shockwave-flash\" src=\"http://www.youtube.com/v/HubIGpwJFkE?version=3&hl=en_US\" allowfullscreen=\"true\" allowscriptaccess=\"always\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After this introduction to purslane, I started seeing it everywhere -- from my yard to cracks in sidewalks to the shoulders of gravel roads. Even amid the dead stalks of drought-stricken corn, purslane was defiantly rearing its little red branches. The stuff seemed to be laughing in the face of the unrelenting dry spell.\u003c/p>\n\u003cp>I wondered if my conditioned aversion to weeds had been keeping me from trying other wild edibles, so I sought out an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\">\u003cimg class=\"alignleft\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslaneoxtailsoup-1.png\" alt=\"purslaneoxtailsoup-1\" width=\"242\" height=\"747\">\u003c/a>Kay Young is a local legend among plant people. In 1993, she authored \u003ca href=\"http://tinyurl.com/lhy55p6\">\u003cstrong>Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains\u003c/strong>\u003c/a>, and has been active in Lincoln’s gardening community for decades. The 82-year-old has dedicated her life to local folklore, horticulture, and ethnobotany. A quick tour of her backyard revealed a variety of nurtured plants that one would expect to see in a yard-waste bin.\u003c/p>\n\u003cp>She walked me around her property, showing off several edible plants that occur naturally in our prairie ecosystems. We nipped at milkweed, lambsquarter, various flower blossoms, dandelions, and more. Young’s current favorite is Virginia mountain mint, which is native to Nebraska. It makes a refreshing, sugar-free drink when refrigerated in a pitcher of water.\u003c/p>\n\u003cp>At her driveway we snacked on purslane that she’d planted in flowerpots. She recommended including the leaves in tacos and burritos and praised its ability to replace less reliable greens.\u003c/p>\n\u003cp>“If you make a sandwich with mayonnaise or salad dressing, it doesn’t get wimpy the way lettuce does,” she said of purslane’s hardy leaves. “And in the summer, when the lettuce is getting bitter, purslane is still just wonderful.”\u003c/p>\n\u003cp>Okay, so with minimal to no help, purslane and other wild plants are thriving during the country’s worst drought in decades. On top of that, they taste good. But the label “edible” is just a nice way of saying it’s something to chew on that won’t kill you, right?\u003c/p>\n\u003cp>Wrong. For instance, purslane might be one of the healthiest greens out there. \u003ca href=\"http://www.scielo.cl/scielo.php?pid=S0716-97602004000200013&script=sci_arttext\">A study by the Center for Genetics, Nutrition and Health,\u003c/a> a nonprofit research organization in Washington, D.C., states that purslane is the “richest source of omega-3 fatty acids of any green leafy vegetable yet examined.”\u003c/p>\n\u003cp>Omega-3 fatty acids contribute to proper metabolism, and according to the same report, their presence is waning in a Western diet that strays from nutrient sources that humans evolved to need.\u003c/p>\n\u003cp>“In developing new sources of food, the study of dietary composition of wild plants is essential,” the report concludes. “Their cultivation should lead to increased production of plants rich in omega-3 fatty acids and antioxidants, both of which reduce the risk of chronic diseases.”\u003c/p>\n\u003cp style=\"text-align: left\">Reading this made me wonder why we weren’t cultivating nutritious, drought-tolerant weeds like purslane. Could some of these wild edibles become dinner-table staples in the near future?\u003c/p>\n\u003cp style=\"text-align: left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto.png\">\u003cimg class=\"alignnone size-large wp-image-58260\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/purslane_breakoutphoto-640x325.png\" alt=\"purslane_breakoutphoto\" width=\"640\" height=\"325\">\u003c/a>\u003c/p>\n\u003cp>To answer that question I visited Bob Henrickson, an assistant director of the \u003ca href=\"http://arboretum.unl.edu\">Nebraska State Arboretum\u003c/a> at the University of Nebraska-Lincoln.\u003c/p>\n\u003cp>Henrickson agreed that people are failing themselves by not indulging in the prairie’s naturally occurring food sources. He acknowledged that cultivating these so-called weeds would require less water and potentially reduce the need for pesticides and chemical fertilizers, but he was not optimistic that vast fields of purslane, milkweed, or gooseberries would soon replace the established, lucrative crops of the Great Plains.\u003c/p>\n\u003cp>“We’re never gonna outcompete corn and beans,” he said.\u003c/p>\n\u003cp>He suggested that the best chance to get wild edibles onto dinner plates on a larger scale is to introduce them to urban gardeners who grow food to support their own dietary values and not their pocketbooks.\u003c/p>\n\u003cp>“Use them with the attitude that ‘it’s going to enhance my food,’ not that ‘I’m going to save me and the planet,’ and you’ll find yourself using them more and more.”\u003c/p>\n\u003cp>Back at the farm, Brockley agrees with that sentiment. He just wants to see his customers using common sense in their relationship with purslane instead of worrying about his mental health when he eats it in front of them.\u003c/p>\n\u003cp>“People say, ‘That stuff grows in the cracks of my sidewalk. I don’t want to eat that.’ But when you think about it, it’s growing in the cracks of sidewalks during the worst drought of most of our lives. Isn’t that exactly what you want to eat?” asks Brockley.\u003c/p>\n\u003cp>“Whatever is in that plant, keeping it alive and healthy,” he adds, “I want in my blood.”\u003c/p>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sustainable Spirits: Liquor for the Locavore",
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"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-56782\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg\" alt=\"deaths door bottle\" width=\"640\" height=\"320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340-400x200.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">Liquor may not be the first thing that comes to mind when you hear the term \"eating local.\" But distilleries in the Madison, Wisconsin area are helping to expand our notions of what can be made and consumed locally. These artisanal distillers are crafting spirits using locally-sourced ingredients like wheat for whiskey, apples for brandy and juniper for gin. Similar to area chefs that seek out homegrown foods for their recipes or the organizers of Madison's bustling farmers market, these spirit-makers are committed to supporting the region's small agricultural producers.\u003c/p>\n\u003cp>Even knowing that, I was surprised to find a booth promoting community-supported agriculture at one of these distilleries during a recent visit. But there it was, right next to the kombucha stand, at \u003ca href=\"http://deathsdoorspirits.com/\">Death’s Door Distillery \u003c/a>in Middleton, WI. The occasion was the one year anniversary party for this state of the art facility that makes fine alcohols from locally-sourced organic grains.\u003c/p>\n\u003cp>“They’ve just been a really big supporter of our farms and of our organization as we try to connect growers and eaters,” Erika Jones of \u003ca href=\"http://www.csacoalition.org/\">Fair Share CSA Coalition \u003c/a>told me.\u003c/p>\n\u003cp>“And drinkers!” she added when I reminded her of the setting.\u003c/p>\n\u003cfigure id=\"attachment_56786\" class=\"wp-caption alignleft\" style=\"max-width: 144px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001-144x169.jpg\" alt=\"Brian Ellison, Founder, Death's Door Distillery\" width=\"144\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brian Ellison, Founder, Death's Door Distillery\u003c/figcaption>\u003c/figure>\n\u003cp>Supporting local farms is at the heart of Death’s Door’s mission. “My background is in economic development — rural economic development,” explains founder Brian Ellison. “I got involved in this project to help restore agriculture back to Washington Island as part of a sustainable economy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Washington Island lies just off the tip of Wisconsin’s Door County Peninsula, the “thumb” of Wisconsin that juts into Lake Michigan. Death’s Door is the name of the sometimes treacherous passage between the two. Door County is sometimes called Wisconsin’s Cape Cod, which makes Washington Island something like Nantucket. And like that more famous island, Washington Island’s economy has become ever more dependent on tourism. But it wasn’t always this way.\u003c/p>\n\u003cfigure id=\"attachment_56792\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1.png\">\u003cimg class=\"size-thumbnail wp-image-56792\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1-186x169.png\" alt=\"Death's Door passage, Washington Island, Wisconsin\" width=\"186\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Death's Door passage, Washington Island, Wisconsin\u003c/figcaption>\u003c/figure>\n\u003cp>At one time, the island had a thriving agricultural economy based on potatoes that were well known up and down the Lake Michigan coast. As transportation systems improved and produce was moved easily and cheaply across country, the island-grown potatoes couldn’t compete. The potato fields became vacation home lots.\u003c/p>\n\u003cp>There are at least 1,200 acres that won’t go into development anytime soon, however. Those are the fields where brothers Tom and Ken Koyne, fifth-generation islanders, grow organic red wheat for use in Death’s Door whiskey, gin and vodka.\u003c/p>\n\u003cp>Using organic ingredients for alcohol presents special challenges according to chief distiller John Jeffrey, “Because it’s organic, it tends to come in with a much higher microbial load than commercial grain.” Without the chemical pesticides used on many commercial crops, microbes are free to flourish. Those microbes sometimes compete with Death's Door's signature yeast, which is added to a mash made of island wheat and other grains during the fermentation process. It’s the yeast’s job to feast on the sugars in the grain mash and produce ethanol, the chemical compound that gives liquor its intoxicating punch. But other microbes may also be eating those sugars, making it more difficult for the mixture to reach the required alcohol content.\u003c/p>\n\u003cfigure id=\"attachment_56785\" class=\"wp-caption alignleft\" style=\"max-width: 258px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56785\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001-258x169.jpg\" alt=\" Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\" width=\"258\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>To ensure the consistency of each batch, Jeffrey carefully monitors the process using liquid chromatography, a chemistry technique that allows him to separate and measure each chemical component of the fermenting mixture. “We’re watching our ethanol peak go up and our sugar peak go down and making decisions about whether it’s time to pull it out because the bacteria are out-competing our yeast,” Jeffrey explains. “We run that line in every fermentation because we’re committed to this grain.”\u003c/p>\n\u003cp>It’s that commitment to Washington Island grain that founder Ellison says sets Death’s Door apart. There are artisanal distilleries sprouting up all over the country, many of which are using locally-sourced ingredients. But it’s unlikely that many have such a strong association with a particular place.\u003c/p>\n\u003cp>“People are relieved when they hear that Death’s Door is named after a real place and that there’s real people involved and real farming,” says Ellison. “It’s a story of real growth and a story of real rebirth in a rural place in America.”\u003c/p>\n\u003cfigure id=\"attachment_57338\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\">\u003cimg class=\"size-full wp-image-57338\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\" alt=\"Wheat growing on Washington Island\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat growing on Washington Island. Photo Courtesy of Death's Door Distillery.\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-56782\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg\" alt=\"deaths door bottle\" width=\"640\" height=\"320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340-400x200.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">Liquor may not be the first thing that comes to mind when you hear the term \"eating local.\" But distilleries in the Madison, Wisconsin area are helping to expand our notions of what can be made and consumed locally. These artisanal distillers are crafting spirits using locally-sourced ingredients like wheat for whiskey, apples for brandy and juniper for gin. Similar to area chefs that seek out homegrown foods for their recipes or the organizers of Madison's bustling farmers market, these spirit-makers are committed to supporting the region's small agricultural producers.\u003c/p>\n\u003cp>Even knowing that, I was surprised to find a booth promoting community-supported agriculture at one of these distilleries during a recent visit. But there it was, right next to the kombucha stand, at \u003ca href=\"http://deathsdoorspirits.com/\">Death’s Door Distillery \u003c/a>in Middleton, WI. The occasion was the one year anniversary party for this state of the art facility that makes fine alcohols from locally-sourced organic grains.\u003c/p>\n\u003cp>“They’ve just been a really big supporter of our farms and of our organization as we try to connect growers and eaters,” Erika Jones of \u003ca href=\"http://www.csacoalition.org/\">Fair Share CSA Coalition \u003c/a>told me.\u003c/p>\n\u003cp>“And drinkers!” she added when I reminded her of the setting.\u003c/p>\n\u003cfigure id=\"attachment_56786\" class=\"wp-caption alignleft\" style=\"max-width: 144px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001-144x169.jpg\" alt=\"Brian Ellison, Founder, Death's Door Distillery\" width=\"144\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brian Ellison, Founder, Death's Door Distillery\u003c/figcaption>\u003c/figure>\n\u003cp>Supporting local farms is at the heart of Death’s Door’s mission. “My background is in economic development — rural economic development,” explains founder Brian Ellison. “I got involved in this project to help restore agriculture back to Washington Island as part of a sustainable economy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Washington Island lies just off the tip of Wisconsin’s Door County Peninsula, the “thumb” of Wisconsin that juts into Lake Michigan. Death’s Door is the name of the sometimes treacherous passage between the two. Door County is sometimes called Wisconsin’s Cape Cod, which makes Washington Island something like Nantucket. And like that more famous island, Washington Island’s economy has become ever more dependent on tourism. But it wasn’t always this way.\u003c/p>\n\u003cfigure id=\"attachment_56792\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1.png\">\u003cimg class=\"size-thumbnail wp-image-56792\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1-186x169.png\" alt=\"Death's Door passage, Washington Island, Wisconsin\" width=\"186\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Death's Door passage, Washington Island, Wisconsin\u003c/figcaption>\u003c/figure>\n\u003cp>At one time, the island had a thriving agricultural economy based on potatoes that were well known up and down the Lake Michigan coast. As transportation systems improved and produce was moved easily and cheaply across country, the island-grown potatoes couldn’t compete. The potato fields became vacation home lots.\u003c/p>\n\u003cp>There are at least 1,200 acres that won’t go into development anytime soon, however. Those are the fields where brothers Tom and Ken Koyne, fifth-generation islanders, grow organic red wheat for use in Death’s Door whiskey, gin and vodka.\u003c/p>\n\u003cp>Using organic ingredients for alcohol presents special challenges according to chief distiller John Jeffrey, “Because it’s organic, it tends to come in with a much higher microbial load than commercial grain.” Without the chemical pesticides used on many commercial crops, microbes are free to flourish. Those microbes sometimes compete with Death's Door's signature yeast, which is added to a mash made of island wheat and other grains during the fermentation process. It’s the yeast’s job to feast on the sugars in the grain mash and produce ethanol, the chemical compound that gives liquor its intoxicating punch. But other microbes may also be eating those sugars, making it more difficult for the mixture to reach the required alcohol content.\u003c/p>\n\u003cfigure id=\"attachment_56785\" class=\"wp-caption alignleft\" style=\"max-width: 258px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56785\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001-258x169.jpg\" alt=\" Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\" width=\"258\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>To ensure the consistency of each batch, Jeffrey carefully monitors the process using liquid chromatography, a chemistry technique that allows him to separate and measure each chemical component of the fermenting mixture. “We’re watching our ethanol peak go up and our sugar peak go down and making decisions about whether it’s time to pull it out because the bacteria are out-competing our yeast,” Jeffrey explains. “We run that line in every fermentation because we’re committed to this grain.”\u003c/p>\n\u003cp>It’s that commitment to Washington Island grain that founder Ellison says sets Death’s Door apart. There are artisanal distilleries sprouting up all over the country, many of which are using locally-sourced ingredients. But it’s unlikely that many have such a strong association with a particular place.\u003c/p>\n\u003cp>“People are relieved when they hear that Death’s Door is named after a real place and that there’s real people involved and real farming,” says Ellison. “It’s a story of real growth and a story of real rebirth in a rural place in America.”\u003c/p>\n\u003cfigure id=\"attachment_57338\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\">\u003cimg class=\"size-full wp-image-57338\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\" alt=\"Wheat growing on Washington Island\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat growing on Washington Island. Photo Courtesy of Death's Door Distillery.\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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