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"content": "\u003cp style=\"text-align: center\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/scrape4.jpg\">\u003cimg class=\"aligncenter size-large wp-image-55660\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/scrape4-640x360.jpg\" alt=\"scrape4\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Thursday is trash/recycling day at my house. That means whatever is cleaned up in the kitchen after dinner goes right into the garbage and then out to the trash bin at the curb.\u003c/p>\n\u003cfigure id=\"attachment_55664\" class=\"wp-caption alignright\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/bin3.jpg\">\u003cimg class=\"size-medium wp-image-55664 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/bin3-338x253.jpg\" alt='\"American families throw out approximately 25 percent of the food and beverages they buy,\" according to the NRDC' width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"American families throw out approximately 25 percent of the food and beverages they buy,\" according to the NRDC\u003c/figcaption>\u003c/figure>\n\u003cp>Scraps of food from plates, pieces of fat from the meat, the hard part from the head of lettuce, the coffee filter filled with grounds, the “icky looking” piece of carrot the kids didn’t want, etc. It all goes into the trash.\u003c/p>\n\u003cp>It’s not like I was throwing away a lot of food scraps. But I’ve got to admit, as I rolled out the trash and recycling bins, I started wondering what else I could do with that food waste. My family already recycles. So do a lot of people in North Carolina. In fact, a new \u003ca title=\"Recycle North Carolina\" href=\"http://portal.ncdenr.org/c/document_library/get_file?p_l_id=4649434&folderId=9377383&name=DLFE-65922.pdf\">report \u003c/a>shows nearly 500,000 tons of household recyclables were diverted from North Carolina landfills last fiscal year. That’s about 300 pounds per capita.\u003c/p>\n\u003cp>But my family, and the state, could still do more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it comes to food waste, composting is an option. But let’s face it; composting is more complicated than recycling. For home composting to be effective and turn food waste into soil, it needs to be turned and treated. There’s also the smell issue as the food waste decomposes. In addition, some food wastes, such as bones, just won’t break down in small compost piles in the backyard.\u003c/p>\n\u003cp>Apparently, people around the country have the same questions and companies are cropping up to provide answers—and solutions. From Atlanta to Brooklyn entrepreneurs are pioneering services that make it simpler for people to compost. Fortunately for me, there’s a company based near my home in Raleigh, NC.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Bucket3HQ.jpg\">\u003cimg class=\"alignleft wp-image-55584\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Bucket3HQ-310x253.jpg\" alt=\"Bucket3HQ\" width=\"223\" height=\"182\">\u003c/a>It’s called \u003ca title=\"Compost Now\" href=\"http://compostnow.org\">CompostNow\u003c/a> and it is one of the first full-service, weekly doorstep compost services in the country.\u003c/p>\n\u003cp>Here’s how it works: For $25/month, CompostNow picks up its customers' compost once a week and drops off two clean compost bins . For every 100 pounds of compost picked up a customer earns 50 pounds of soil. Customers can track how much soil has been earned on the company’s website. If a customer doesn’t need the soil it can be donated to a local community garden.\u003c/p>\n\u003cfigure id=\"attachment_55458\" class=\"wp-caption alignnone\" style=\"max-width: 614px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/CN_HowItWorks.jpg\">\u003cimg class=\" wp-image-55458 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/CN_HowItWorks.jpg\" alt=\"\" width=\"614\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-75x75.jpg 75w\" sizes=\"(max-width: 614px) 100vw, 614px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Images Courtesy CompostNow\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re here to intercept food scraps from going to the landfill where it truly becomes waste, and redirect it to create the rich soil people have a hard time finding,” co-founder Dominique Bischof told me.\u003c/p>\n\u003cp>The company estimates it has intercepted almost 50,000 pounds of compostable material since it launched about one year ago. That’s led to the creation of 25,000 pounds of Black Gold—or premium, nutrient-rich compost soil for its customers.\u003c/p>\n\u003cp>CompostNow has about 200 customers throughout North Carolina’s Triangle communities. And it is adding new customers every week. Bischof says the biggest challenge is explaining why composting is important.\u003c/p>\n\u003cp>“Many people figure food scraps will decompose in a landfill so why bother to compost,” explained Bischof. “But landfill trash is so tightly compressed, food scraps won’t decompose properly. Without much air and water, food waste turns to methane gas, which is a major problem with green house emissions and global warming. ”\u003c/p>\n\u003cp>In fact, methane gas has five times the green house effect of carbon dioxide gas. Bischof adds that even if it the food scraps did decompose, all that nutrient rich soil is trapped in a landfill where it is lost forever.\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=sDrD2fLwsKE?feature=player_detailpage]\u003c/p>\n\u003cp>As for what can be composted, Natalie Ross, a soil scientist with North Carolina State University has a good rule to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/compst.jpg\">\u003cimg class=\"alignright size-medium wp-image-55658\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/compst-309x253.jpg\" alt=\"compst\" width=\"309\" height=\"253\">\u003c/a>“If it came from life it can be composted.”\u003c/p>\n\u003cp>That means food scraps, fruit and vegetable skins, coffee grounds, paper towels, and tissues are all eligible to be dumped into the bins left by CompostNow drivers. An avid composter, Ross can personally vouch for the way compost soil makes her backyard garden grow. She also allays concerns about using soil made from household garbage:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Compost soil is moist and crumbly, it doesn’t smell and doesn’t contain any recognizable material, which is something people worry about,” says Ross.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to food waste, composting is an option. But let’s face it; composting is more complicated than recycling. For home composting to be effective and turn food waste into soil, it needs to be turned and treated. There’s also the smell issue as the food waste decomposes. In addition, some food wastes, such as bones, just won’t break down in small compost piles in the backyard.\u003c/p>\n\u003cp>Apparently, people around the country have the same questions and companies are cropping up to provide answers—and solutions. From Atlanta to Brooklyn entrepreneurs are pioneering services that make it simpler for people to compost. Fortunately for me, there’s a company based near my home in Raleigh, NC.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Bucket3HQ.jpg\">\u003cimg class=\"alignleft wp-image-55584\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Bucket3HQ-310x253.jpg\" alt=\"Bucket3HQ\" width=\"223\" height=\"182\">\u003c/a>It’s called \u003ca title=\"Compost Now\" href=\"http://compostnow.org\">CompostNow\u003c/a> and it is one of the first full-service, weekly doorstep compost services in the country.\u003c/p>\n\u003cp>Here’s how it works: For $25/month, CompostNow picks up its customers' compost once a week and drops off two clean compost bins . For every 100 pounds of compost picked up a customer earns 50 pounds of soil. Customers can track how much soil has been earned on the company’s website. If a customer doesn’t need the soil it can be donated to a local community garden.\u003c/p>\n\u003cfigure id=\"attachment_55458\" class=\"wp-caption alignnone\" style=\"max-width: 614px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/CN_HowItWorks.jpg\">\u003cimg class=\" wp-image-55458 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/CN_HowItWorks.jpg\" alt=\"\" width=\"614\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/CN_HowItWorks-75x75.jpg 75w\" sizes=\"(max-width: 614px) 100vw, 614px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Images Courtesy CompostNow\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re here to intercept food scraps from going to the landfill where it truly becomes waste, and redirect it to create the rich soil people have a hard time finding,” co-founder Dominique Bischof told me.\u003c/p>\n\u003cp>The company estimates it has intercepted almost 50,000 pounds of compostable material since it launched about one year ago. That’s led to the creation of 25,000 pounds of Black Gold—or premium, nutrient-rich compost soil for its customers.\u003c/p>\n\u003cp>CompostNow has about 200 customers throughout North Carolina’s Triangle communities. And it is adding new customers every week. Bischof says the biggest challenge is explaining why composting is important.\u003c/p>\n\u003cp>“Many people figure food scraps will decompose in a landfill so why bother to compost,” explained Bischof. “But landfill trash is so tightly compressed, food scraps won’t decompose properly. Without much air and water, food waste turns to methane gas, which is a major problem with green house emissions and global warming. ”\u003c/p>\n\u003cp>In fact, methane gas has five times the green house effect of carbon dioxide gas. Bischof adds that even if it the food scraps did decompose, all that nutrient rich soil is trapped in a landfill where it is lost forever.\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/sDrD2fLwsKE?feature=player_detailpage'\n title='//www.youtube.com/embed/sDrD2fLwsKE?feature=player_detailpage'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>As for what can be composted, Natalie Ross, a soil scientist with North Carolina State University has a good rule to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/compst.jpg\">\u003cimg class=\"alignright size-medium wp-image-55658\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/compst-309x253.jpg\" alt=\"compst\" width=\"309\" height=\"253\">\u003c/a>“If it came from life it can be composted.”\u003c/p>\n\u003cp>That means food scraps, fruit and vegetable skins, coffee grounds, paper towels, and tissues are all eligible to be dumped into the bins left by CompostNow drivers. An avid composter, Ross can personally vouch for the way compost soil makes her backyard garden grow. She also allays concerns about using soil made from household garbage:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Compost soil is moist and crumbly, it doesn’t smell and doesn’t contain any recognizable material, which is something people worry about,” says Ross.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Doughnuts Destroying Forests?",
"title": "Are Doughnuts Destroying Forests?",
"headTitle": "QUEST | KQED Science",
"content": "\u003ch2>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/RS_DSCN1134.jpg\">\u003cimg class=\"alignleft size-full wp-image-54069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/RS_DSCN1134.jpg\" alt=\"RS_DSCN1134\" width=\"604\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/RS_DSCN1134.jpg 604w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/RS_DSCN1134-400x225.jpg 400w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003c/h2>\n\u003ch2>\u003cspan style=\"color: #808080\">An Expert Opinion:\u003c/span> Frances Seymour\u003c/h2>\n\u003ch3>\u003c/h3>\n\u003ch4>\u003cem>The former Director General at the \u003ca href=\"http://www.cifor.org/\">Center for International Forestry Research\u003c/a>, Frances Seymour has been a world leader in the effort to understand and address the impacts of tropical deforestation for 20 years. Or as she puts it, since Ben and Jerry’s released their Rainforest Crunch ice cream.\u003c/em>\u003c/h4>\n\u003cp>\u003cstrong>\u003cimg class=\"alignright size-medium wp-image-53764\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/young_frances-173x253.jpg\" alt=\"young_frances\" width=\"161\" height=\"234\">\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>What got you interested in forests in the first place?\u003c/strong>\u003c/p>\n\u003cp>Growing up in Chapel Hill, [North Carolina] I was always interested in nature and I tried to think of careers that could enable me to indulge that hobby. So when I was at UNC, I majored in zoology and thought about being a wildlife veterinarian as a way to be outside. I was in graduate school at the time when tropical forests were just exploding onto the international consciousness. This was back in the era of Rainforest Crunch and the lead-up to the first \u003ca href=\"http://www.worldsummit2002.org/index.htm?http://www.worldsummit2002.org/guide/unced.htm\">Rio Earth Summit\u003c/a> in 1992, when everybody was concerned about tropical biodiversity and indigenous peoples. So I ended up being caught up in all that and making a career out of it.\u003c/p>\n\u003cp>\u003cstrong>What are some of the human and ecological costs of deforestation?\u003c/strong>\u003c/p>\n\u003cp>When forests are lost, that means the loss of a lot of things that local communities depend on. At the local level this includes access to timber and non-timber forest products. At the landscape level forests provide various ecosystem services, like keeping clean waters in streams year-round and regulating rainfall patterns. Last but not least are the global-level human impacts. It’s estimated that greenhouse gas emissions from tropical deforestation and other land-use changes are a \u003ca href=\"http://scitechdaily.com/deforestation-adds-more-atmospheric-co2-than-the-sum-total-of-cars-trucks-on-the-worlds-roads/\">greater source of [C02] release\u003c/a> than all of the planes, trains, automobiles emissions combined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What poses the biggest risk to our forests: chopsticks, toothpicks, or toilet paper?\u003c/strong>\u003c/p>\n\u003cp>I would say “none of the above,” because some of the fastest and most damaging deforestation taking place right now is caused by the palm oil industry. So maybe the answer would be “your doughnuts.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/IMG_6852.jpg\">\u003cimg class=\"alignleft size-medium wp-image-54321\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/IMG_6852-337x253.jpg\" alt=\"IMG_6852\" width=\"337\" height=\"253\">\u003c/a>Palm oil is one of those commodities that is mostly used as an edible oil. In Asia, it’s the most commonly used oil for frying things. But in our supermarkets, it’s in, like, half the products, ranging from shampoo to peanut butter to doughnuts. And so that’s probably the greatest threat to tropical forests right now.\u003c/p>\n\u003cp>\u003cstrong>Is palm oil a relatively new commodity, at least on this scale?\u003c/strong>\u003c/p>\n\u003cp>Palm oil has been produced on an industrial scale in Indonesia and Malaysia for a long time, but the price of it has rapidly escalated. The prospect of new markets for palm oil-based biodiesel have also come on the horizon and so the incentives to invest in palm plantations have increased in recent years.\u003c/p>\n\u003cfigure id=\"attachment_54323\" class=\"wp-caption alignright\" style=\"max-width: 378px\">\u003cimg class=\"size-medium wp-image-54323\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/5701875645_79296910b5_b-378x253.jpg\" alt=\"Photo by Ryan Woo/CIFOR\" width=\"378\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Photo by Ryan Woo/CIFOR\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_54324\" class=\"wp-caption alignright\" style=\"max-width: 380px\">\u003cimg class=\"size-medium wp-image-54324\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/5038663408_7f760da960_b-380x253.jpg\" alt=\"Photo by Daniel Murdiyarso/CIFOR\" width=\"380\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Photo by Daniel Murdiyarso/CIFOR\u003c/figcaption>\u003c/figure>\n\u003cp>Palm oil production is responsible for significant deforestation in both of those places and, most recently, it’s begun to expand to other regions. It feels like almost every day I read a news release about another deal being done for tens or hundreds of thousands of hectares in Central Africa to be converted to an oil palm plantation. And the particular concern in a place like Indonesia is that a lot of this palm oil is being planted on peatland swamp forests. These peat swamps can be standing on layers of organic matter that has accumulated over thousands of years. They can be more than 30 feet deep.\u003c/p>\n\u003cp>\u003cstrong>Thirty feet deep. That’s incredible.\u003c/strong>\u003c/p>\n\u003cp>Think about that for a minute. When you drain and burn a peatland forest in order to plant palm oil or pulp and paper—not only do you have the pulse of emissions from the initial burning of the surface vegetation going into the atmosphere, but that organic matter that was locked up underground is suddenly liberated, releasing greenhouse gases into the air as it oxidizes and decomposes. And so the amount of carbon per hectare released into the atmosphere is many, many, many times greater than an equivalent hectare of forest not on peat swamp soils.\u003c/p>\n\u003cp>\u003cstrong>What’s the best way to balance sustaining the health of a forest and giving forest-dependent communities control of their resources?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-medium wp-image-53769\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/DSCN0831-198x253.jpg\" alt=\"DSCN0831\" width=\"153\" height=\"197\">I guess I would challenge the premise of the question in the following way: one of the great misconceptions about tropical deforestation is that it’s the local people who are responsible for deforestation. Communities don’t need to be convinced of the value of forest because they’re the ones who hunt in the forest and fish in the forest and gather rattan from the forest. They’re the ones who suffer when the logging trucks come in. So it’s kind of galling to blame deforestation on local communities when, in fact, the people who are profiting from deforestation tend to be elites from capital cities.\u003c/p>\n\u003cp>\u003cstrong>I love that you challenged me on that.\u003c/strong>\u003c/p>\n\u003cp>You can tell I’m not shy.\u003c/p>\n\u003cp>\u003cstrong>Agriculture, specifically livestock grazing, contributes to deforestation. Are you a vegetarian?\u003c/strong>\u003c/p>\n\u003cp>[LAUGHS] No, I’m not. Yes, it is true overall that agricultural expansion is one of the key drivers of deforestation around the world. In terms of the cattle production in the Amazon, there’s been a big effort recently to try to \u003ca href=\"http://grsbeef.org/\">shift beef production to deforestation-free methods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>People that are reading this might want to know what they can do to prevent deforestation. Should they buy forest-certified lumber? Eat local meat? Eat fewer doughnuts?\u003c/strong>\u003c/p>\n\u003cp>With specific reference to tropical deforestation, I think there are two things: One is to be a constituency for active U.S. engagement. And then, as individual consumers, yes, it does make a difference. Buy sustainably produced \u003ca href=\"https://us.fsc.org/\">FSC-certified\u003c/a> wood products. And hopefully, over time, we’ll have credible certification systems for some of these other commodities that can be certified deforestation-free.\u003c/p>\n\u003cp>\u003cstrong>Did you read The Giving Tree as a kid?\u003c/strong>\u003c/p>\n\u003cp>Did not.\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignright size-medium wp-image-53771\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Malinau-DG-168x253.jpg\" alt=\"Malinau-DG\" width=\"160\" height=\"240\">If trees could talk, what would they say to the humans right now on this planet?\u003c/strong>\u003cbr>\nTrees have a self-interest in controlling climate change. So in addition to, “Don’t cut me down,” trees would also say, “Please protect the climate,” because forests are also vulnerable to climate change. With a changing climate, forests are experiencing drought and new invasions of pests that we have haven’t seen before. And so they would be saying, “If you want to keep forests around, you need to protect the climate.” So it’s sort of the opposite of what we’ve been talking about, “If you want to protect the climate, protect forests,” but it works the other way too.\u003c/p>\n\u003cp>\u003cem>*This interview has been condensed and edited.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/RS_DSCN1134.jpg\">\u003cimg class=\"alignleft size-full wp-image-54069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/RS_DSCN1134.jpg\" alt=\"RS_DSCN1134\" width=\"604\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/RS_DSCN1134.jpg 604w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/RS_DSCN1134-400x225.jpg 400w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003c/h2>\n\u003ch2>\u003cspan style=\"color: #808080\">An Expert Opinion:\u003c/span> Frances Seymour\u003c/h2>\n\u003ch3>\u003c/h3>\n\u003ch4>\u003cem>The former Director General at the \u003ca href=\"http://www.cifor.org/\">Center for International Forestry Research\u003c/a>, Frances Seymour has been a world leader in the effort to understand and address the impacts of tropical deforestation for 20 years. Or as she puts it, since Ben and Jerry’s released their Rainforest Crunch ice cream.\u003c/em>\u003c/h4>\n\u003cp>\u003cstrong>\u003cimg class=\"alignright size-medium wp-image-53764\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/young_frances-173x253.jpg\" alt=\"young_frances\" width=\"161\" height=\"234\">\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>What got you interested in forests in the first place?\u003c/strong>\u003c/p>\n\u003cp>Growing up in Chapel Hill, [North Carolina] I was always interested in nature and I tried to think of careers that could enable me to indulge that hobby. So when I was at UNC, I majored in zoology and thought about being a wildlife veterinarian as a way to be outside. I was in graduate school at the time when tropical forests were just exploding onto the international consciousness. This was back in the era of Rainforest Crunch and the lead-up to the first \u003ca href=\"http://www.worldsummit2002.org/index.htm?http://www.worldsummit2002.org/guide/unced.htm\">Rio Earth Summit\u003c/a> in 1992, when everybody was concerned about tropical biodiversity and indigenous peoples. So I ended up being caught up in all that and making a career out of it.\u003c/p>\n\u003cp>\u003cstrong>What are some of the human and ecological costs of deforestation?\u003c/strong>\u003c/p>\n\u003cp>When forests are lost, that means the loss of a lot of things that local communities depend on. At the local level this includes access to timber and non-timber forest products. At the landscape level forests provide various ecosystem services, like keeping clean waters in streams year-round and regulating rainfall patterns. Last but not least are the global-level human impacts. It’s estimated that greenhouse gas emissions from tropical deforestation and other land-use changes are a \u003ca href=\"http://scitechdaily.com/deforestation-adds-more-atmospheric-co2-than-the-sum-total-of-cars-trucks-on-the-worlds-roads/\">greater source of [C02] release\u003c/a> than all of the planes, trains, automobiles emissions combined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What poses the biggest risk to our forests: chopsticks, toothpicks, or toilet paper?\u003c/strong>\u003c/p>\n\u003cp>I would say “none of the above,” because some of the fastest and most damaging deforestation taking place right now is caused by the palm oil industry. So maybe the answer would be “your doughnuts.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/IMG_6852.jpg\">\u003cimg class=\"alignleft size-medium wp-image-54321\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/IMG_6852-337x253.jpg\" alt=\"IMG_6852\" width=\"337\" height=\"253\">\u003c/a>Palm oil is one of those commodities that is mostly used as an edible oil. In Asia, it’s the most commonly used oil for frying things. But in our supermarkets, it’s in, like, half the products, ranging from shampoo to peanut butter to doughnuts. And so that’s probably the greatest threat to tropical forests right now.\u003c/p>\n\u003cp>\u003cstrong>Is palm oil a relatively new commodity, at least on this scale?\u003c/strong>\u003c/p>\n\u003cp>Palm oil has been produced on an industrial scale in Indonesia and Malaysia for a long time, but the price of it has rapidly escalated. The prospect of new markets for palm oil-based biodiesel have also come on the horizon and so the incentives to invest in palm plantations have increased in recent years.\u003c/p>\n\u003cfigure id=\"attachment_54323\" class=\"wp-caption alignright\" style=\"max-width: 378px\">\u003cimg class=\"size-medium wp-image-54323\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/5701875645_79296910b5_b-378x253.jpg\" alt=\"Photo by Ryan Woo/CIFOR\" width=\"378\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Photo by Ryan Woo/CIFOR\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_54324\" class=\"wp-caption alignright\" style=\"max-width: 380px\">\u003cimg class=\"size-medium wp-image-54324\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/5038663408_7f760da960_b-380x253.jpg\" alt=\"Photo by Daniel Murdiyarso/CIFOR\" width=\"380\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Photo by Daniel Murdiyarso/CIFOR\u003c/figcaption>\u003c/figure>\n\u003cp>Palm oil production is responsible for significant deforestation in both of those places and, most recently, it’s begun to expand to other regions. It feels like almost every day I read a news release about another deal being done for tens or hundreds of thousands of hectares in Central Africa to be converted to an oil palm plantation. And the particular concern in a place like Indonesia is that a lot of this palm oil is being planted on peatland swamp forests. These peat swamps can be standing on layers of organic matter that has accumulated over thousands of years. They can be more than 30 feet deep.\u003c/p>\n\u003cp>\u003cstrong>Thirty feet deep. That’s incredible.\u003c/strong>\u003c/p>\n\u003cp>Think about that for a minute. When you drain and burn a peatland forest in order to plant palm oil or pulp and paper—not only do you have the pulse of emissions from the initial burning of the surface vegetation going into the atmosphere, but that organic matter that was locked up underground is suddenly liberated, releasing greenhouse gases into the air as it oxidizes and decomposes. And so the amount of carbon per hectare released into the atmosphere is many, many, many times greater than an equivalent hectare of forest not on peat swamp soils.\u003c/p>\n\u003cp>\u003cstrong>What’s the best way to balance sustaining the health of a forest and giving forest-dependent communities control of their resources?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-medium wp-image-53769\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/DSCN0831-198x253.jpg\" alt=\"DSCN0831\" width=\"153\" height=\"197\">I guess I would challenge the premise of the question in the following way: one of the great misconceptions about tropical deforestation is that it’s the local people who are responsible for deforestation. Communities don’t need to be convinced of the value of forest because they’re the ones who hunt in the forest and fish in the forest and gather rattan from the forest. They’re the ones who suffer when the logging trucks come in. So it’s kind of galling to blame deforestation on local communities when, in fact, the people who are profiting from deforestation tend to be elites from capital cities.\u003c/p>\n\u003cp>\u003cstrong>I love that you challenged me on that.\u003c/strong>\u003c/p>\n\u003cp>You can tell I’m not shy.\u003c/p>\n\u003cp>\u003cstrong>Agriculture, specifically livestock grazing, contributes to deforestation. Are you a vegetarian?\u003c/strong>\u003c/p>\n\u003cp>[LAUGHS] No, I’m not. Yes, it is true overall that agricultural expansion is one of the key drivers of deforestation around the world. In terms of the cattle production in the Amazon, there’s been a big effort recently to try to \u003ca href=\"http://grsbeef.org/\">shift beef production to deforestation-free methods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>People that are reading this might want to know what they can do to prevent deforestation. Should they buy forest-certified lumber? Eat local meat? Eat fewer doughnuts?\u003c/strong>\u003c/p>\n\u003cp>With specific reference to tropical deforestation, I think there are two things: One is to be a constituency for active U.S. engagement. And then, as individual consumers, yes, it does make a difference. Buy sustainably produced \u003ca href=\"https://us.fsc.org/\">FSC-certified\u003c/a> wood products. And hopefully, over time, we’ll have credible certification systems for some of these other commodities that can be certified deforestation-free.\u003c/p>\n\u003cp>\u003cstrong>Did you read The Giving Tree as a kid?\u003c/strong>\u003c/p>\n\u003cp>Did not.\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignright size-medium wp-image-53771\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Malinau-DG-168x253.jpg\" alt=\"Malinau-DG\" width=\"160\" height=\"240\">If trees could talk, what would they say to the humans right now on this planet?\u003c/strong>\u003cbr>\nTrees have a self-interest in controlling climate change. So in addition to, “Don’t cut me down,” trees would also say, “Please protect the climate,” because forests are also vulnerable to climate change. With a changing climate, forests are experiencing drought and new invasions of pests that we have haven’t seen before. And so they would be saying, “If you want to keep forests around, you need to protect the climate.” So it’s sort of the opposite of what we’ve been talking about, “If you want to protect the climate, protect forests,” but it works the other way too.\u003c/p>\n\u003cp>\u003cem>*This interview has been condensed and edited.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360]\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. You might take it out of one plant and move it into another plant,” said Lemaux.\u003c/p>\n\u003cp>In genetic engineering, genes can be transported into a plant by a type of soil bacterium. Or they can be injected into a plant using a tool called a gene gun.\u003c/p>\n\u003ch3>3. What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. Markers are like tiny flags on either side of the gene that make it visible to researchers.\u003c/p>\n\u003ch3>5. Do scientists do either one \u003cem>or \u003c/em>the other?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Usually, some researchers specialize in plant breeding and others in genetic engineering. But both types of scientists work closely to improve crops, said Eduardo Blumwald, who is genetically engineering rice to be drought-tolerant.\u003c/p>\n\u003cp>“We are placing new genes in those varieties which plant breeders have bred,” said Blumwald.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n title='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n width='640'\n height='360'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. 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What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. 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"content": "\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2013/02/20130225science.mp3\u003c/p>\n\u003cfigure id=\"attachment_49931\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/DFW-herring-samples.jpg\">\u003cimg class=\"size-full wp-image-49931\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/DFW-herring-samples.jpg\" alt=\"Brianne Brawley, a scientific aide with the Department of Fish and Wildlife, holds herring samples. (Photo: Shannon Service)\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/02/DFW-herring-samples.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/02/DFW-herring-samples-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brianne Brawley, a scientific aide with the Department of Fish and Wildlife, holds herring samples. (Photo: Shannon Service)\u003c/figcaption>\u003c/figure>\n\u003cp>If you are a seafood lover, you are no doubt aware when the salmon or crab season begins. But late February marks the end of herring season. Herring are one of those small silver fish unceremoniously referred to as “bait fish.” Small fish like herring are the critical base of the marine food chain and, without them, there would be no bigger fish.\u003c/p>\n\u003cp>Not that long ago California’s herring population came perilously close to collapse. While their numbers are increasing, herring in the Bay are still struggling to return to their once prolific numbers.\u003c/p>\n\u003cp>\u003cstrong>The Fleet\u003c/strong>\u003c/p>\n\u003cp>San Francisco’s herring fleet is the last commercial fishery that chases its fish almost exclusively in San Francisco Bay. Captain Ernie Koepf has plied the Bay in his boat, The Ursula B, for 35 years. He offloads six tons of herring on a cool Monday morning behind Pier 45. Little shimmery scales line his wool cap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The herring is sucked out the boat’s hold by a giant orange vacuum that then spews it onto a conveyor belt while dozens of screeching gulls hover overhead. From there, the fish is dumped into boxes full of ice, shipped off -- often overseas -- then ripped open to get at the golden eggs, called roe, that are a delicacy in Japan.\u003c/p>\n\u003cp>\u003cstrong>Near Collapse\u003c/strong>\u003c/p>\n\u003cp>Four years ago, there almost was no roe to enjoy. California nearly lost its herring population. Scientists believe a lack of food sources in the ocean and warming water caused the numbers to shrink by ninety percent. Government decisions to close the herring season and impose strict catch limits helped to bring back some of the herring, but now there is a new problem: The little silver fish are getting inexplicably tinier. It’s getting tougher to find older, more valuable herring.\u003c/p>\n\u003cp>“In fact, there’s been a very, very dramatic decrease in the age distribution of the population,” says Audubon biologist Anna Weinstein.\u003c/p>\n\u003cp>“So what that means really is that the herring that are spawning now in San Francisco, and other parts of California, are almost all two and three year-old fish. Well, what’s wrong with that? This is a fish that lives to be 10 to 13 years old and is a multiple year spawner and the eggs of older fish tend to be better quality eggs. A whole population made up of younger fish is a classic sign of stress in fisheries.”\u003c/p>\n\u003cfigure id=\"attachment_49938\" class=\"wp-caption alignright\" style=\"max-width: 240px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/the-ursula-b.jpg\">\u003cimg class=\"size-large wp-image-49938\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/the-ursula-b-240x360.jpg\" alt=\"Gulls swarm as the Ursula B offloads six tons of herring near Fisherman's Wharf. (Photo: Shannon Service)\" width=\"240\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gulls swarm as the Ursula B offloads six tons of herring near Fisherman's Wharf. (Photo: Shannon Service)\u003c/figcaption>\u003c/figure>\n\u003cp>Signs of stress in herring have conservationists like Weinstein worried. Herring is a critical food source for the ocean’s bigger fish. These little fish, also known as forage fish, are in decline globally. In fact, some conservation groups are so concerned about the state of West Coast anchovy and sardines, that they took the National Marine Fisheries Service to court this month in San Francisco. The suit is asking for stronger fishing regulations on forage fish.\u003c/p>\n\u003cp>While herring aren't included in the current lawsuit, Audubon and Earthjustice have expressed concern about how California’s Department of Fish and Wildlife are managing the state's herring stock.\u003c/p>\n\u003cp>“It’s definitely something the department is concerned with,” says Fish and Wildlife's Tom Greiner. He and his team fish for herring samples on the Bay to take back to the lab. But Greiner says the mystery of the missing older generations isn’t unique to San Francisco — which makes solving the problem tricky.\u003c/p>\n\u003cp>“It’s actually a coast-wide concern,” he says. “Including areas that aren’t even fished. So if we only had it in fished populations, then we’d assume it was overfishing. But the fact we’re seeing it in populations with no fishery makes us think there’s a different cause. We’re not sure”\u003c/p>\n\u003cp>To make matters worse for San Francisco’s herring fisherman, prices for roe in Japan are sliding. It’s partly competition from herring fishermen in Canada and Alaska and it’s partly due to demographic shifts in Japan where the population is eating more Western-style food.\u003c/p>\n\u003cp>\u003cstrong>Let Them Eat Herring\u003c/strong>\u003c/p>\n\u003cp>But some Bay Area chefs are interested in the plight of herring and they have an idea. It’s a counter-intuitive one. To save herring, they say, eat them.\u003c/p>\n\u003cp>“The solution is to eat herring,” says Kenny Belov, co-owner of Fish restaurant in Sausalito. “The solution is not to wipe out the population and ship it halfway across the world. We wouldn’t do any damage by leaving the fish in the Bay and taking less, higher quality, giving it to chefs that want to use the entire protein -- from the roe to the filet to the bones. All of it.”\u003c/p>\n\u003cp>Belov says the notion of eating the local, seasonal fish is creating a buzz among area chefs. He explains chefs are pickling it, curing it, grilling it and serving it fresh. “And they’re getting their customers asking for it,” he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While the demand for herring in the Bay is still pretty low, the foodie plan might just reduce the pressure on an already stressed fish. Last year, local herring fishermen like Koepf got twice as much per pound for herring bound for local plates as for those headed to Japan.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_49931\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/DFW-herring-samples.jpg\">\u003cimg class=\"size-full wp-image-49931\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/DFW-herring-samples.jpg\" alt=\"Brianne Brawley, a scientific aide with the Department of Fish and Wildlife, holds herring samples. (Photo: Shannon Service)\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/02/DFW-herring-samples.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/02/DFW-herring-samples-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brianne Brawley, a scientific aide with the Department of Fish and Wildlife, holds herring samples. (Photo: Shannon Service)\u003c/figcaption>\u003c/figure>\n\u003cp>If you are a seafood lover, you are no doubt aware when the salmon or crab season begins. But late February marks the end of herring season. Herring are one of those small silver fish unceremoniously referred to as “bait fish.” Small fish like herring are the critical base of the marine food chain and, without them, there would be no bigger fish.\u003c/p>\n\u003cp>Not that long ago California’s herring population came perilously close to collapse. While their numbers are increasing, herring in the Bay are still struggling to return to their once prolific numbers.\u003c/p>\n\u003cp>\u003cstrong>The Fleet\u003c/strong>\u003c/p>\n\u003cp>San Francisco’s herring fleet is the last commercial fishery that chases its fish almost exclusively in San Francisco Bay. Captain Ernie Koepf has plied the Bay in his boat, The Ursula B, for 35 years. He offloads six tons of herring on a cool Monday morning behind Pier 45. Little shimmery scales line his wool cap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The herring is sucked out the boat’s hold by a giant orange vacuum that then spews it onto a conveyor belt while dozens of screeching gulls hover overhead. From there, the fish is dumped into boxes full of ice, shipped off -- often overseas -- then ripped open to get at the golden eggs, called roe, that are a delicacy in Japan.\u003c/p>\n\u003cp>\u003cstrong>Near Collapse\u003c/strong>\u003c/p>\n\u003cp>Four years ago, there almost was no roe to enjoy. California nearly lost its herring population. Scientists believe a lack of food sources in the ocean and warming water caused the numbers to shrink by ninety percent. Government decisions to close the herring season and impose strict catch limits helped to bring back some of the herring, but now there is a new problem: The little silver fish are getting inexplicably tinier. It’s getting tougher to find older, more valuable herring.\u003c/p>\n\u003cp>“In fact, there’s been a very, very dramatic decrease in the age distribution of the population,” says Audubon biologist Anna Weinstein.\u003c/p>\n\u003cp>“So what that means really is that the herring that are spawning now in San Francisco, and other parts of California, are almost all two and three year-old fish. Well, what’s wrong with that? This is a fish that lives to be 10 to 13 years old and is a multiple year spawner and the eggs of older fish tend to be better quality eggs. A whole population made up of younger fish is a classic sign of stress in fisheries.”\u003c/p>\n\u003cfigure id=\"attachment_49938\" class=\"wp-caption alignright\" style=\"max-width: 240px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/the-ursula-b.jpg\">\u003cimg class=\"size-large wp-image-49938\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/02/the-ursula-b-240x360.jpg\" alt=\"Gulls swarm as the Ursula B offloads six tons of herring near Fisherman's Wharf. (Photo: Shannon Service)\" width=\"240\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gulls swarm as the Ursula B offloads six tons of herring near Fisherman's Wharf. (Photo: Shannon Service)\u003c/figcaption>\u003c/figure>\n\u003cp>Signs of stress in herring have conservationists like Weinstein worried. Herring is a critical food source for the ocean’s bigger fish. These little fish, also known as forage fish, are in decline globally. In fact, some conservation groups are so concerned about the state of West Coast anchovy and sardines, that they took the National Marine Fisheries Service to court this month in San Francisco. The suit is asking for stronger fishing regulations on forage fish.\u003c/p>\n\u003cp>While herring aren't included in the current lawsuit, Audubon and Earthjustice have expressed concern about how California’s Department of Fish and Wildlife are managing the state's herring stock.\u003c/p>\n\u003cp>“It’s definitely something the department is concerned with,” says Fish and Wildlife's Tom Greiner. He and his team fish for herring samples on the Bay to take back to the lab. But Greiner says the mystery of the missing older generations isn’t unique to San Francisco — which makes solving the problem tricky.\u003c/p>\n\u003cp>“It’s actually a coast-wide concern,” he says. “Including areas that aren’t even fished. So if we only had it in fished populations, then we’d assume it was overfishing. But the fact we’re seeing it in populations with no fishery makes us think there’s a different cause. We’re not sure”\u003c/p>\n\u003cp>To make matters worse for San Francisco’s herring fisherman, prices for roe in Japan are sliding. It’s partly competition from herring fishermen in Canada and Alaska and it’s partly due to demographic shifts in Japan where the population is eating more Western-style food.\u003c/p>\n\u003cp>\u003cstrong>Let Them Eat Herring\u003c/strong>\u003c/p>\n\u003cp>But some Bay Area chefs are interested in the plight of herring and they have an idea. It’s a counter-intuitive one. To save herring, they say, eat them.\u003c/p>\n\u003cp>“The solution is to eat herring,” says Kenny Belov, co-owner of Fish restaurant in Sausalito. “The solution is not to wipe out the population and ship it halfway across the world. We wouldn’t do any damage by leaving the fish in the Bay and taking less, higher quality, giving it to chefs that want to use the entire protein -- from the roe to the filet to the bones. All of it.”\u003c/p>\n\u003cp>Belov says the notion of eating the local, seasonal fish is creating a buzz among area chefs. He explains chefs are pickling it, curing it, grilling it and serving it fresh. “And they’re getting their customers asking for it,” he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While the demand for herring in the Bay is still pretty low, the foodie plan might just reduce the pressure on an already stressed fish. Last year, local herring fishermen like Koepf got twice as much per pound for herring bound for local plates as for those headed to Japan.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Think Before You Drink Grapefruit Juice",
"title": "Think Before You Drink Grapefruit Juice",
"headTitle": "QUEST | KQED Science",
"content": "\u003cfigure id=\"attachment_48362\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg\" alt=\"photograph of grapefruit\" title=\"dullhunk_WikipediaCommons_640x360\" width=\"640\" height=\"360\" class=\"size-full wp-image-48362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of dullhunk via Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>You follow the directions on your medication carefully, always taking the pills with the correct frequency and with or without food as directed. But have you discussed with your doctor or pharmacist whether ingesting grapefruit could cause an unintentional drug overdose?\u003c/p>\n\u003cp>A drug is normally metabolized in the gastrointestinal tract, but a liver enzyme called cytochrome P450 3A4 (CYP3A4) deactivates much of the drug so the body only absorbs about half of it. This process is taken into account when a doctor prescribes the necessary dose. \u003c/p>\n\u003cp>However, grapefruit, grapefruit juice, Seville bitter oranges (used in marmalade), limes and pomelos naturally contain chemicals called furanocoumarins. These furanocoumarins inhibit the CYP3A4 enzymes, causing the gut to absorb much more of the drug at a potentially toxic level. Sweet oranges, such as navel or Valencia, do not contain furanocoumarins.\u003c/p>\n\u003cp>David Bailey, Ph.D., a clinical pharmacologist at the Lawson Health Research Institute, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2612087/\" title=\"Journal article on Bailey's initial discovery of grapefruit-medication interaction\">discovered\u003c/a> this interaction between grapefruit and some medications over 20 years ago. However, Bailey has recently released an \u003ca href=\"http://www.cmaj.ca/content/early/2012/11/26/cmaj.120951.citation\" title=\"Bailey CMAJ article with updated list of drugs that interact with grapefruit\">updated list\u003c/a> of medications affected by grapefruit in the peer-reviewed \u003cem>Canadian Medical Association Journal\u003c/em>. The researchers say the number of drugs that interact with grapefruit has significantly increased to more than 85 as new drugs have come on the market, and 43 of these drugs could interact with grapefruit and lead to serious side effects, such as kidney damage, blood clots, respiratory depression, abnormal rapid heart beats (torsade de pointes) and sudden death.\u003c/p>\n\u003cp>The researchers provide a list of drugs predicted to interact with grapefruit, including:\u003cbr>\n• \u003cstrong>Drugs used to treat cancer\u003c/strong>: crizotinib, dasatinib, erlotinib, everolimus, lapatinib, nilotinib, pazopanib, sunitinib, vandetanib, vemurafenib\u003cbr>\n•\t\u003cstrong>Drugs used to treat or prevent infections\u003c/strong>: erythromycin, halofantrine, maraviroc, primaquine, quinine, rilpivirine\u003cbr>\n•\t\u003cstrong>Drugs used to treat high cholesterol\u003c/strong>: atorvastatin, lovastatin, simvastatin\u003cbr>\n•\t\u003cstrong>Drugs used to treat heart and blood vessel conditions\u003c/strong>: amiodarone, apixaban, clopidogrel, dronedarone, eplerenone, felodipine, nifedipine, quinidine, rivaroxaban, ticagrelor\u003cbr>\n•\t\u003cstrong>Drugs affecting the central nervous system\u003c/strong>: oral alfentanil, buspirone, dextromethorphan, oral fentanyl, oral ketamine, lurasidone, oxycodone, pimozide, quetiapine, triazolam, ziprasidone\u003cbr>\n•\t\u003cstrong>Drugs used to treat nausea\u003c/strong>: domperidone\u003cbr>\n•\t\u003cstrong>Drugs used to suppress the immune system\u003c/strong>: cyclosporine, everolimus, sirolimus, tacrolimus\u003cbr>\n•\t\u003cstrong>Drugs used to treat urinary tract conditions\u003c/strong>: darifenacin, fesoterodine, solifenain, silodosin, tamsulosin\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How often such adverse reactions occur is under debate by scientists. Many cases may be missed because doctors don’t think to ask if patients have ingested grapefruit. The level of furanocoumarins in grapefruit also varies for \u003ca href=\"https://pubs.acs.org/cen/science/88/8839sci2.html\" title=\"journal article\">different grapefruit crops or juice batches\u003c/a>. The interaction may be affected by the frequency and timing of the citrus consumption. Some people are also more vulnerable to the interactions, depending on the levels of CYP3A4 enzymes normally present in their gut, their age and the medications that they take.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even if serious reactions are rare, Bailey argues that these incidences are entirely avoidable. People can avoid ingesting the risky citrus or doctors may be able to prescribe an alternate drug. So it is important to carefully read the information leaflet that comes with your medication, as well as discuss with your doctor or pharmacist how your diet may affect your medication.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_48362\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg\" alt=\"photograph of grapefruit\" title=\"dullhunk_WikipediaCommons_640x360\" width=\"640\" height=\"360\" class=\"size-full wp-image-48362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/12/dullhunk_WikipediaCommons_640x360-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image courtesy of dullhunk via Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>You follow the directions on your medication carefully, always taking the pills with the correct frequency and with or without food as directed. But have you discussed with your doctor or pharmacist whether ingesting grapefruit could cause an unintentional drug overdose?\u003c/p>\n\u003cp>A drug is normally metabolized in the gastrointestinal tract, but a liver enzyme called cytochrome P450 3A4 (CYP3A4) deactivates much of the drug so the body only absorbs about half of it. This process is taken into account when a doctor prescribes the necessary dose. \u003c/p>\n\u003cp>However, grapefruit, grapefruit juice, Seville bitter oranges (used in marmalade), limes and pomelos naturally contain chemicals called furanocoumarins. These furanocoumarins inhibit the CYP3A4 enzymes, causing the gut to absorb much more of the drug at a potentially toxic level. Sweet oranges, such as navel or Valencia, do not contain furanocoumarins.\u003c/p>\n\u003cp>David Bailey, Ph.D., a clinical pharmacologist at the Lawson Health Research Institute, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/2612087/\" title=\"Journal article on Bailey's initial discovery of grapefruit-medication interaction\">discovered\u003c/a> this interaction between grapefruit and some medications over 20 years ago. However, Bailey has recently released an \u003ca href=\"http://www.cmaj.ca/content/early/2012/11/26/cmaj.120951.citation\" title=\"Bailey CMAJ article with updated list of drugs that interact with grapefruit\">updated list\u003c/a> of medications affected by grapefruit in the peer-reviewed \u003cem>Canadian Medical Association Journal\u003c/em>. The researchers say the number of drugs that interact with grapefruit has significantly increased to more than 85 as new drugs have come on the market, and 43 of these drugs could interact with grapefruit and lead to serious side effects, such as kidney damage, blood clots, respiratory depression, abnormal rapid heart beats (torsade de pointes) and sudden death.\u003c/p>\n\u003cp>The researchers provide a list of drugs predicted to interact with grapefruit, including:\u003cbr>\n• \u003cstrong>Drugs used to treat cancer\u003c/strong>: crizotinib, dasatinib, erlotinib, everolimus, lapatinib, nilotinib, pazopanib, sunitinib, vandetanib, vemurafenib\u003cbr>\n•\t\u003cstrong>Drugs used to treat or prevent infections\u003c/strong>: erythromycin, halofantrine, maraviroc, primaquine, quinine, rilpivirine\u003cbr>\n•\t\u003cstrong>Drugs used to treat high cholesterol\u003c/strong>: atorvastatin, lovastatin, simvastatin\u003cbr>\n•\t\u003cstrong>Drugs used to treat heart and blood vessel conditions\u003c/strong>: amiodarone, apixaban, clopidogrel, dronedarone, eplerenone, felodipine, nifedipine, quinidine, rivaroxaban, ticagrelor\u003cbr>\n•\t\u003cstrong>Drugs affecting the central nervous system\u003c/strong>: oral alfentanil, buspirone, dextromethorphan, oral fentanyl, oral ketamine, lurasidone, oxycodone, pimozide, quetiapine, triazolam, ziprasidone\u003cbr>\n•\t\u003cstrong>Drugs used to treat nausea\u003c/strong>: domperidone\u003cbr>\n•\t\u003cstrong>Drugs used to suppress the immune system\u003c/strong>: cyclosporine, everolimus, sirolimus, tacrolimus\u003cbr>\n•\t\u003cstrong>Drugs used to treat urinary tract conditions\u003c/strong>: darifenacin, fesoterodine, solifenain, silodosin, tamsulosin\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How often such adverse reactions occur is under debate by scientists. Many cases may be missed because doctors don’t think to ask if patients have ingested grapefruit. The level of furanocoumarins in grapefruit also varies for \u003ca href=\"https://pubs.acs.org/cen/science/88/8839sci2.html\" title=\"journal article\">different grapefruit crops or juice batches\u003c/a>. The interaction may be affected by the frequency and timing of the citrus consumption. Some people are also more vulnerable to the interactions, depending on the levels of CYP3A4 enzymes normally present in their gut, their age and the medications that they take.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even if serious reactions are rare, Bailey argues that these incidences are entirely avoidable. People can avoid ingesting the risky citrus or doctors may be able to prescribe an alternate drug. So it is important to carefully read the information leaflet that comes with your medication, as well as discuss with your doctor or pharmacist how your diet may affect your medication.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_48231\" class=\"wp-caption alignleft\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/russula/\" rel=\"attachment wp-att-48231\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/russula-637x360.jpg\" alt=\"Russula sanguinea \" title=\"Russula sanguinea\" width=\"637\" height=\"360\" class=\"size-large wp-image-48231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russula sanguinea, found in Tilden Park, late November. Edibility, not recommended.\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, after the first major storm of the season, I decided to risk the mud and go for a run on one of my favorite trails in Tilden Park. The trails, soft and spongy a week before, had turned into a gloppy, goopy mess, more suited to glissades than sprints. As I struggled to maintain momentum without falling, I couldn’t help but notice that the rains had brought more than mud. \u003c/p>\n\u003cp>All along the trail, mushrooms peeked out through the carpet of pine needles and sodden leaves. Before I knew it, Eric Burdon was singing in my head, “There was long ones, tall ones, short ones, brown ones, black ones, round ones, big ones….” \u003c/p>\n\u003cp>Some stood alone, as big as portabellas, others barely the size of a dime, huddled together in little bunches, still more clung to tree trunks and rotting logs. Mushroom season had sprung. \u003c/p>\n\u003cp>And I was singing along with Eric.\u003c/p>\n\u003cp>Not everyone shares my fascination with mushrooms, as famed fungi fanatic David Arora makes clear in his classic field guide, \u003cem>Mushrooms Demystified\u003c/em>. Arora does his best to dispel what he sees as widespread “fungophobia” among Americans, a fear he calls irrational, given that only five or six of several thousand different wild North American mushroom species are deadly. Of course, the trick is knowing which ones. \u003c/p>\n\u003cfigure id=\"attachment_48236\" class=\"wp-caption alignleft\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/destroying-angel/\" rel=\"attachment wp-att-48236\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/destroying-angel-480x360.jpg\" alt=\"Amanita ocreata \" title=\"destroying angel\" width=\"480\" height=\"360\" class=\"size-large wp-image-48236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I found this specimen on a trail in Tilden Park and identified it, with the help of David Arora's Mushrooms Demystified, as Amanita ocreata, also known as destroying angel. If I'm right, I found one of the most poisonous mushrooms known.\u003c/figcaption>\u003c/figure>\n\u003cp>Every year, hundreds of people get seriously ill from eating foraged wild mushrooms, prompting state Public Health Director Ron Chapman to \u003ca href=\"http://www.cdph.ca.gov/Pages/NR12-063.aspx\">issue an annual warning \u003c/a>after winter’s first heavy rains to resist the urge to do so. Just last month, four people died at a home for the elderly in Placer County after their caregiver inadvertently served them what authorities believe were death caps. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps not surprisingly, most reports to the California Poison Control System involve children who sampled mushrooms that popped up in their lawn or neighborhood park. Since last January, 903 kids under six have required treatment for ingesting mushrooms. \u003c/p>\n\u003cp>Even experienced mushroom hunters can mistake poisonous and edible varieties, especially if they learned to forage in another country. Kent Olson, medical director of the CPCS, warns on the agency’s web site that many poisonous mushrooms in Northern California bear a striking similarity to edibles that grow in Europe and Asia, confusing even the most experienced mushroom foragers. \u003c/p>\n\u003cp>If you get the urge to test your mushroom hunting skills, do yourself a favor. Get a field guide like Arora’s and study it carefully to learn distinguishing characteristics of some of our resident species, both deadly and safe. And then sign up for a day hike or camping foray with the \u003ca href=\"http://www.mssf.org/\">Mycological Society of San Francisco\u003c/a> so you can forage with the experts.\u003c/p>\n\u003cp>But there’s far more to appreciate about mushrooms than their culinary appeal. Scientists are just beginning to get a handle on just how diverse the fungal kingdom really is. \u003c/p>\n\u003cp>For most of modern scientific history, fungi were misclassified as plants, based on their soil-bound, stationary existence. Had we just the naked eye to rely on, we might still restrict the world of fungi to the transient spore-filled fruiting bodies that burst through the soil long enough to reproduce. That would be like thinking the New York City subway system begins and ends with the above-ground stations scattered around the city streets.\u003c/p>\n\u003cp>But thanks to advances in microscopy and biochemical analysis techniques, scientists discovered that these “macrofungi” account for just a fraction of the diversity of species found in the fungal kingdom, which includes molds, yeast, lichens (a composite of fungi and algae) and parasitic rusts and smuts. (Corn smut, despite its unappetizing name, is in fact a tasty delicacy, better known by its Mexican name, huitlacoche.)\u003c/p>\n\u003cp>Even the reproductive structures we call mushrooms represent just the tip of the fungal iceberg, which consists of an intricate network of filaments (called mycelium) and lives as part of a thriving community of microbial and fungal species at different depths in the soil. \u003c/p>\n\u003cfigure id=\"attachment_48253\" class=\"wp-caption alignleft\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/fly-agaric/\" rel=\"attachment wp-att-48253\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/fly-agaric-479x360.jpg\" alt=\"Amanita muscaria\" title=\"fly agaric\" width=\"479\" height=\"360\" class=\"size-large wp-image-48253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amanita muscaria, commonly known as fly agaric. I found this specimen under a fir in my front yard two years ago. Fly agaric has psychoactive properties and is considered poisonous. \u003c/figcaption>\u003c/figure>\n\u003cp>Fungi play critical ecological roles as the primary decomposers in woodland and forest ecosystems and degrade everything from leaf litter to the notoriously indestructible lignin, which gives woody plants and trees strength and durability. Earlier this year, \u003ca href=\"http://phys.org/news/2012-02-amazon-fungi-polyurethane-oxygen.html\">researchers discovered fungal species\u003c/a> that can even break down polyurethane plastic. \u003c/p>\n\u003cp>Another type of fungus lives among the roots of plants and trees in a mutually beneficial symbiotic relationship. California’s iconic oaks depend on these mycorrhizal fungi to extend the reach of their roots to scavenge water and nutrients and to recycle nutrients from their own shed leaves. In exchange, fungi get carbohydrates from the trees. \u003c/p>\n\u003cp>In a 2001 paper describing the diverse functions of these symbiotic “ectomycorrhizal” partnerships, mycologist \u003ca href=\"http://data.iucn.org/Themes/ssc/sgs/chairprofiles/fungi.htm\">Anders Dalhberg\u003c/a> ventured that perhaps 6,000 fungal species form these alliances with plants, allowing that the estimate must be conservative since some known species don’t produce fruiting bodies and it’s not clear how many remain unknown.\u003c/p>\n\u003cp>Though there is no such thing as a definitive field guide to mushrooms—there are simply too many mushroom species and too few mycologists to classify and identify them—Arora’s Mushrooms Demystified comes darn close. I’ve used it time and again to identify specimens throughout California, including a beautiful fly agaric in my own front yard.\u003c/p>\n\u003cp>On my run, I found what I thought was a \u003cem>Russula sanguinea\u003c/em>, easy to recognize for its bright red cap and stem separated by white gills. I also saw what looked like a destroying angel, \u003cem>Amanita ocreata,\u003c/em> on the trail. I brought them home, pulled out Arora’s guide and confirmed the Russula without a doubt. And I’m pretty sure I was right about the destroying angel. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I love exploring the woods to test my mushroom knowledge and look for new species I’ve yet to identify. But I’m still a dilettante. For now, I’m content to celebrate the ecological wonders and diversity of fungi with a long-haired leaping gnome in my head. And buy my wild mushrooms at the store. \u003c/p>\n\n",
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"excerpt": "Late fall rains signal the start of mushroom season, which can last until spring in the Bay Area. Though only experts should forage and eat wild mushrooms (following park rules about harvesting), anyone can appreciate the rich diversity of these ephemeral fruits of the forest.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_48231\" class=\"wp-caption alignleft\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/russula/\" rel=\"attachment wp-att-48231\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/russula-637x360.jpg\" alt=\"Russula sanguinea \" title=\"Russula sanguinea\" width=\"637\" height=\"360\" class=\"size-large wp-image-48231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russula sanguinea, found in Tilden Park, late November. Edibility, not recommended.\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, after the first major storm of the season, I decided to risk the mud and go for a run on one of my favorite trails in Tilden Park. The trails, soft and spongy a week before, had turned into a gloppy, goopy mess, more suited to glissades than sprints. As I struggled to maintain momentum without falling, I couldn’t help but notice that the rains had brought more than mud. \u003c/p>\n\u003cp>All along the trail, mushrooms peeked out through the carpet of pine needles and sodden leaves. Before I knew it, Eric Burdon was singing in my head, “There was long ones, tall ones, short ones, brown ones, black ones, round ones, big ones….” \u003c/p>\n\u003cp>Some stood alone, as big as portabellas, others barely the size of a dime, huddled together in little bunches, still more clung to tree trunks and rotting logs. Mushroom season had sprung. \u003c/p>\n\u003cp>And I was singing along with Eric.\u003c/p>\n\u003cp>Not everyone shares my fascination with mushrooms, as famed fungi fanatic David Arora makes clear in his classic field guide, \u003cem>Mushrooms Demystified\u003c/em>. Arora does his best to dispel what he sees as widespread “fungophobia” among Americans, a fear he calls irrational, given that only five or six of several thousand different wild North American mushroom species are deadly. Of course, the trick is knowing which ones. \u003c/p>\n\u003cfigure id=\"attachment_48236\" class=\"wp-caption alignleft\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/destroying-angel/\" rel=\"attachment wp-att-48236\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/destroying-angel-480x360.jpg\" alt=\"Amanita ocreata \" title=\"destroying angel\" width=\"480\" height=\"360\" class=\"size-large wp-image-48236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I found this specimen on a trail in Tilden Park and identified it, with the help of David Arora's Mushrooms Demystified, as Amanita ocreata, also known as destroying angel. If I'm right, I found one of the most poisonous mushrooms known.\u003c/figcaption>\u003c/figure>\n\u003cp>Every year, hundreds of people get seriously ill from eating foraged wild mushrooms, prompting state Public Health Director Ron Chapman to \u003ca href=\"http://www.cdph.ca.gov/Pages/NR12-063.aspx\">issue an annual warning \u003c/a>after winter’s first heavy rains to resist the urge to do so. Just last month, four people died at a home for the elderly in Placer County after their caregiver inadvertently served them what authorities believe were death caps. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps not surprisingly, most reports to the California Poison Control System involve children who sampled mushrooms that popped up in their lawn or neighborhood park. Since last January, 903 kids under six have required treatment for ingesting mushrooms. \u003c/p>\n\u003cp>Even experienced mushroom hunters can mistake poisonous and edible varieties, especially if they learned to forage in another country. Kent Olson, medical director of the CPCS, warns on the agency’s web site that many poisonous mushrooms in Northern California bear a striking similarity to edibles that grow in Europe and Asia, confusing even the most experienced mushroom foragers. \u003c/p>\n\u003cp>If you get the urge to test your mushroom hunting skills, do yourself a favor. Get a field guide like Arora’s and study it carefully to learn distinguishing characteristics of some of our resident species, both deadly and safe. And then sign up for a day hike or camping foray with the \u003ca href=\"http://www.mssf.org/\">Mycological Society of San Francisco\u003c/a> so you can forage with the experts.\u003c/p>\n\u003cp>But there’s far more to appreciate about mushrooms than their culinary appeal. Scientists are just beginning to get a handle on just how diverse the fungal kingdom really is. \u003c/p>\n\u003cp>For most of modern scientific history, fungi were misclassified as plants, based on their soil-bound, stationary existence. Had we just the naked eye to rely on, we might still restrict the world of fungi to the transient spore-filled fruiting bodies that burst through the soil long enough to reproduce. That would be like thinking the New York City subway system begins and ends with the above-ground stations scattered around the city streets.\u003c/p>\n\u003cp>But thanks to advances in microscopy and biochemical analysis techniques, scientists discovered that these “macrofungi” account for just a fraction of the diversity of species found in the fungal kingdom, which includes molds, yeast, lichens (a composite of fungi and algae) and parasitic rusts and smuts. (Corn smut, despite its unappetizing name, is in fact a tasty delicacy, better known by its Mexican name, huitlacoche.)\u003c/p>\n\u003cp>Even the reproductive structures we call mushrooms represent just the tip of the fungal iceberg, which consists of an intricate network of filaments (called mycelium) and lives as part of a thriving community of microbial and fungal species at different depths in the soil. \u003c/p>\n\u003cfigure id=\"attachment_48253\" class=\"wp-caption alignleft\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/12/26/conquering-fungophobia/fly-agaric/\" rel=\"attachment wp-att-48253\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/12/fly-agaric-479x360.jpg\" alt=\"Amanita muscaria\" title=\"fly agaric\" width=\"479\" height=\"360\" class=\"size-large wp-image-48253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amanita muscaria, commonly known as fly agaric. I found this specimen under a fir in my front yard two years ago. Fly agaric has psychoactive properties and is considered poisonous. \u003c/figcaption>\u003c/figure>\n\u003cp>Fungi play critical ecological roles as the primary decomposers in woodland and forest ecosystems and degrade everything from leaf litter to the notoriously indestructible lignin, which gives woody plants and trees strength and durability. Earlier this year, \u003ca href=\"http://phys.org/news/2012-02-amazon-fungi-polyurethane-oxygen.html\">researchers discovered fungal species\u003c/a> that can even break down polyurethane plastic. \u003c/p>\n\u003cp>Another type of fungus lives among the roots of plants and trees in a mutually beneficial symbiotic relationship. California’s iconic oaks depend on these mycorrhizal fungi to extend the reach of their roots to scavenge water and nutrients and to recycle nutrients from their own shed leaves. In exchange, fungi get carbohydrates from the trees. \u003c/p>\n\u003cp>In a 2001 paper describing the diverse functions of these symbiotic “ectomycorrhizal” partnerships, mycologist \u003ca href=\"http://data.iucn.org/Themes/ssc/sgs/chairprofiles/fungi.htm\">Anders Dalhberg\u003c/a> ventured that perhaps 6,000 fungal species form these alliances with plants, allowing that the estimate must be conservative since some known species don’t produce fruiting bodies and it’s not clear how many remain unknown.\u003c/p>\n\u003cp>Though there is no such thing as a definitive field guide to mushrooms—there are simply too many mushroom species and too few mycologists to classify and identify them—Arora’s Mushrooms Demystified comes darn close. I’ve used it time and again to identify specimens throughout California, including a beautiful fly agaric in my own front yard.\u003c/p>\n\u003cp>On my run, I found what I thought was a \u003cem>Russula sanguinea\u003c/em>, easy to recognize for its bright red cap and stem separated by white gills. I also saw what looked like a destroying angel, \u003cem>Amanita ocreata,\u003c/em> on the trail. I brought them home, pulled out Arora’s guide and confirmed the Russula without a doubt. And I’m pretty sure I was right about the destroying angel. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_47026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/turkeyfarm/\" rel=\"attachment wp-att-47026\">\u003cimg class=\"size-full wp-image-47026\" title=\"TurkeyFarm\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/TurkeyFarm.jpg\" alt=\"\" width=\"640\" height=\"356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm-400x223.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We've bred these poor things to the point where they can't even reproduce anymore without our help.\u003c/figcaption>\u003c/figure>\n\u003cp>No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create: the industrial turkey, the main course at most dinner tables on Thursday.\u003c/p>\n\u003cp>What we have all conspired to do to this once noble bird is appallingly awful. In our drive for more healthy white meat, we have selected for giant versions of turkeys with grotesquely over-sized breasts. How over-sized? Their breasts are so big at this point that these poor things can’t successfully mate. Every industrial turkey was created by artificial insemination.\u003c/p>\n\u003cp>Not only that, but all of that extra muscle has created birds in constant pain. Their bones just can’t easily handle all of that muscle being packed on so quickly. Add the damage to their hearts and the resulting high rate of heart attacks and you have something pretty close to monstrous.\u003c/p>\n\u003cp>And remember, we didn’t engineer these things at all. These caricatures of wild turkeys were hidden in the turkey genome all along.\u003c/p>\n\u003cp>Most species have an incredible amount of variation prepacked into their genomes. Look at a Great Dane and a Chihuahua and you’ll know what I mean! Both came from the same basic set of recipes, the wolf genome.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wild turkeys have a wide range of possible turkeys hidden in their genome too. The current industrial turkey is just a certain combination of all of the different gene versions (or alleles) that were already present.\u003c/p>\n\u003cfigure id=\"attachment_47031\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/goldenretriever/\" rel=\"attachment wp-att-47031\">\u003cimg class=\"size-full wp-image-47031\" title=\"GoldenRetriever\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/GoldenRetriever.jpg\" alt=\"\" width=\"170\" height=\"267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It doesn't just stop at turkeys either. Breeding for specific traits affects other animals too.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, if nature had stumbled on this particular combination of alleles in the wild, the resulting turkey would not have survived. Even if it managed to avoid bone damage and heart attacks, the thing couldn't successfully breed anyway. No, this turkey would have mercifully died out.\u003c/p>\n\u003cp>The situation is different on the factory farm. There the traits which would have doomed this turkey are selected for and this turkey ends up the “winner.” There are definitely different pressures in natural and artificial selection!\u003c/p>\n\u003cp>All of this raises the obvious ethical question. Just because we can breed this turkey, should we? The turkey lives a short, miserable life but we get an affordable, healthy source of protein. It is obvious which choice we’ve made as a society, but is it the right one?\u003c/p>\n\u003cp>And of course this discussion shouldn’t stop at the turkey. Chickens are having heart attacks all over the place, golden retrievers have a \u003ca href=\"http://genetics.thetech.org/ask/ask449\">ridiculously high rate of cancer\u003c/a>, and so on for many other artificially selected animals. Should we let this continue so we can have cheaper meat or a dog that looks just so?\u003c/p>\n\u003cp>Before ending, I do want to say that I am not opposed to all artificial selection. Without it, we’d have very few of the crops we have now. Our corn wouldn’t be as sweet, our grapes and bananas would have seeds and so on. It is just that we might want to be more careful in what we create. Especially when we tinker with animals.\u003c/p>\n\u003cp>\u003cstrong>Additional Reading:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wired.com/wiredscience/2008/11/turkeytech/\">Great Wired Science Article on the Topic\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ps.fass.org/content/77/12/1773.long\">Article on problems associated with rapid growth\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_47026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/turkeyfarm/\" rel=\"attachment wp-att-47026\">\u003cimg class=\"size-full wp-image-47026\" title=\"TurkeyFarm\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/TurkeyFarm.jpg\" alt=\"\" width=\"640\" height=\"356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/TurkeyFarm-400x223.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We've bred these poor things to the point where they can't even reproduce anymore without our help.\u003c/figcaption>\u003c/figure>\n\u003cp>No, this isn’t a blog about genetically modified organisms -- that has been argued enough lately! Instead, in honor of Thanksgiving, I want to talk about regular old selective breeding and the monsters it can create: the industrial turkey, the main course at most dinner tables on Thursday.\u003c/p>\n\u003cp>What we have all conspired to do to this once noble bird is appallingly awful. In our drive for more healthy white meat, we have selected for giant versions of turkeys with grotesquely over-sized breasts. How over-sized? Their breasts are so big at this point that these poor things can’t successfully mate. Every industrial turkey was created by artificial insemination.\u003c/p>\n\u003cp>Not only that, but all of that extra muscle has created birds in constant pain. Their bones just can’t easily handle all of that muscle being packed on so quickly. Add the damage to their hearts and the resulting high rate of heart attacks and you have something pretty close to monstrous.\u003c/p>\n\u003cp>And remember, we didn’t engineer these things at all. These caricatures of wild turkeys were hidden in the turkey genome all along.\u003c/p>\n\u003cp>Most species have an incredible amount of variation prepacked into their genomes. Look at a Great Dane and a Chihuahua and you’ll know what I mean! Both came from the same basic set of recipes, the wolf genome.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wild turkeys have a wide range of possible turkeys hidden in their genome too. The current industrial turkey is just a certain combination of all of the different gene versions (or alleles) that were already present.\u003c/p>\n\u003cfigure id=\"attachment_47031\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/19/turkey-trouble-genetics-gone-too-far/goldenretriever/\" rel=\"attachment wp-att-47031\">\u003cimg class=\"size-full wp-image-47031\" title=\"GoldenRetriever\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/GoldenRetriever.jpg\" alt=\"\" width=\"170\" height=\"267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It doesn't just stop at turkeys either. Breeding for specific traits affects other animals too.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, if nature had stumbled on this particular combination of alleles in the wild, the resulting turkey would not have survived. Even if it managed to avoid bone damage and heart attacks, the thing couldn't successfully breed anyway. No, this turkey would have mercifully died out.\u003c/p>\n\u003cp>The situation is different on the factory farm. There the traits which would have doomed this turkey are selected for and this turkey ends up the “winner.” There are definitely different pressures in natural and artificial selection!\u003c/p>\n\u003cp>All of this raises the obvious ethical question. Just because we can breed this turkey, should we? The turkey lives a short, miserable life but we get an affordable, healthy source of protein. It is obvious which choice we’ve made as a society, but is it the right one?\u003c/p>\n\u003cp>And of course this discussion shouldn’t stop at the turkey. Chickens are having heart attacks all over the place, golden retrievers have a \u003ca href=\"http://genetics.thetech.org/ask/ask449\">ridiculously high rate of cancer\u003c/a>, and so on for many other artificially selected animals. Should we let this continue so we can have cheaper meat or a dog that looks just so?\u003c/p>\n\u003cp>Before ending, I do want to say that I am not opposed to all artificial selection. Without it, we’d have very few of the crops we have now. Our corn wouldn’t be as sweet, our grapes and bananas would have seeds and so on. It is just that we might want to be more careful in what we create. Especially when we tinker with animals.\u003c/p>\n\u003cp>\u003cstrong>Additional Reading:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wired.com/wiredscience/2008/11/turkeytech/\">Great Wired Science Article on the Topic\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ps.fass.org/content/77/12/1773.long\">Article on problems associated with rapid growth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nothing \"Fishy\" About Sustainable Seafood",
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"content": "\u003cfigure id=\"attachment_46826\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/olympus-digital-camera-6/\" rel=\"attachment wp-att-46826\">\u003cimg class=\"size-full wp-image-46826\" title=\"Rainbow Trout in Mobile Fish Exhibit, EBRPD\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/MFE-Rainbow-Trout.jpg\" alt=\"\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish are friends and sometimes food, like this rainbow trout in the Mobile Fish Exhibit. Image courtesy of East Bay Regional Park District.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite musical sequences is the opening scene from “Hitchhiker’s Guide to the Galaxy” when the dolphins sing, \u003ca title=\"HItchhikers Guide to the Galaxy excerpt\" href=\"http://www.youtube.com/watch?v=ojydNb3Lrrs\" target=\"_blank\">“So long and thanks for all the fish!” \u003c/a>just before leaving the planet for better places. The catchy tune, wonderful dolphin footage, and impending doom to the Earth led me to consider \u003ca title=\"Sustainable Seafood definition, Wikipedia\" href=\"http://en.wikipedia.org/wiki/Sustainable_seafood\" target=\"_blank\">sustainable seafood\u003c/a> for this blog installation. Also, my small focus group (ok, I asked my husband and teenage son) indicated a general interest in why it’s important.\u003c/p>\n\u003cp>Monterey Bay Aquarium reports that a stunning 85% of the world’s fisheries are at capacity for fishing or are over fished. Their website provides the handy pocket guide \"\u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_aboutsfw.aspx\" target=\"_blank\">Seafood Watch\u003c/a>\" -- which is also available as a mobile app -- to take with you to the store or restaurant to help you make informed choices. The seafood designated \"green\" are the best choices, \"yellow\" are good alternatives and red are the ones to avoid. You can also see information on their website about how their recommendations are made based on a wide range of research and extensive review by authorities in the field. All of this is condensed into the pocket guide, which is updated every six months and available specific to six regions around the USA. For those who’d like to do even more to choose seafood that’s sustainably harvested and low in toxins, there’s a \u003ca title='\"Super Green\" Healthy Seafood list, Monterey Bay Aquarium' href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_health.aspx\">\"Super Green Healthy Seafood\"\u003c/a> list on their website.\u003c/p>\n\u003cfigure id=\"attachment_46837\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/olympus-digital-camera-7/\" rel=\"attachment wp-att-46837\">\u003cimg class=\"size-medium wp-image-46837\" title=\"Mobile Fish Exhibit on display\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/MFE-View-thru-337x253.jpg\" alt=\"\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families learn more about our local fish during a program at the Oakland Museum with East Bay Regional Park District's Mobile Fish Exhibit. Image courtesy of East Bay Regional Park District.\u003c/figcaption>\u003c/figure>\n\u003cp>Diving deeper into the seafood conundrum, there are some thought-provoking books such as \u003ca title=\"Four Fish book website\" href=\"http://www.fourfish.org/why4.html\">\"Four Fish: the Future of the Last Wild Food\"\u003c/a> by Paul Greenberg that examines four popular seafood species: salmon, sea bass, cod, and tuna. His interview about the book includes insightful comments that, though the Seafood Watch intentions are good, large-scale initiatives such as creating new fishing reserves are necessary to allow depleted species to recover. There’s also a new video out, \u003ca title=\"Two Fish video, You Tube\" href=\"http://www.youtube.com/watch?v=um1DMRu6oOo\" target=\"_blank\">\"Two Fish\"\u003c/a>, which compares Mediterranean tuna and carp as examples of farmed fish. The video makes a case for eating lower on the food chain and makes me want to try fried carp.\u003c/p>\n\u003cp>Other resources on the web on eating seafood responsibly can be found on the websites for the \u003ca title=\"Natural Resources Defense Council website\" href=\"http://www.nrdc.org/health/effects/mercury/index.asp\" target=\"_blank\">Natural Resources Defense Council\u003c/a> (NRDC) and the \u003ca title=\"Seafood Watch recipes, Monterey Bay Aquarium\" href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/\" target=\"_blank\">Monterey Bay Aquarium\u003c/a>, which have some interesting recipes for cooking sustainable fish species. The NRDC also has a great webpage advising what you need to know about \u003ca title=\"America's Five Favorite Seafood Species Advice, NRDC\" href=\"http://www.nrdc.org/oceans/seafoodguide/page2.asp\" target=\"_blank\">America's five favorite seafood species.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_46842\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/mobile-education-programs-ebrpd/\" rel=\"attachment wp-att-46842\">\u003cimg class=\"size-medium wp-image-46842\" title=\"Mobile Education Programs, EBRPD\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/Mobile-Education-Programs-EBRPD-337x253.jpg\" alt=\"\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children get a close view of fish with Ranger James in the Mobile Education Programs with East Bay Regional Parks.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the East Bay Regional Parks new initiatives is a \u003ca title=\"Mobile Education Programs, East Bay Regional Park District\" href=\"http://www.ebparks.org/activities/educators/Mobile_Education_Outreach\" target=\"_blank\">Mobile Fish Exhibit\u003c/a>, a large aquarium on wheels, which goes out to schools, libraries, and parks to educate kids and families about local fish. As disconnected as many kids are to the environment, the fish program helps them see live fish up close and learn to care about them and their habitats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46826\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/olympus-digital-camera-6/\" rel=\"attachment wp-att-46826\">\u003cimg class=\"size-full wp-image-46826\" title=\"Rainbow Trout in Mobile Fish Exhibit, EBRPD\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/MFE-Rainbow-Trout.jpg\" alt=\"\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish are friends and sometimes food, like this rainbow trout in the Mobile Fish Exhibit. Image courtesy of East Bay Regional Park District.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite musical sequences is the opening scene from “Hitchhiker’s Guide to the Galaxy” when the dolphins sing, \u003ca title=\"HItchhikers Guide to the Galaxy excerpt\" href=\"http://www.youtube.com/watch?v=ojydNb3Lrrs\" target=\"_blank\">“So long and thanks for all the fish!” \u003c/a>just before leaving the planet for better places. The catchy tune, wonderful dolphin footage, and impending doom to the Earth led me to consider \u003ca title=\"Sustainable Seafood definition, Wikipedia\" href=\"http://en.wikipedia.org/wiki/Sustainable_seafood\" target=\"_blank\">sustainable seafood\u003c/a> for this blog installation. Also, my small focus group (ok, I asked my husband and teenage son) indicated a general interest in why it’s important.\u003c/p>\n\u003cp>Monterey Bay Aquarium reports that a stunning 85% of the world’s fisheries are at capacity for fishing or are over fished. Their website provides the handy pocket guide \"\u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_aboutsfw.aspx\" target=\"_blank\">Seafood Watch\u003c/a>\" -- which is also available as a mobile app -- to take with you to the store or restaurant to help you make informed choices. The seafood designated \"green\" are the best choices, \"yellow\" are good alternatives and red are the ones to avoid. You can also see information on their website about how their recommendations are made based on a wide range of research and extensive review by authorities in the field. All of this is condensed into the pocket guide, which is updated every six months and available specific to six regions around the USA. For those who’d like to do even more to choose seafood that’s sustainably harvested and low in toxins, there’s a \u003ca title='\"Super Green\" Healthy Seafood list, Monterey Bay Aquarium' href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_health.aspx\">\"Super Green Healthy Seafood\"\u003c/a> list on their website.\u003c/p>\n\u003cfigure id=\"attachment_46837\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/olympus-digital-camera-7/\" rel=\"attachment wp-att-46837\">\u003cimg class=\"size-medium wp-image-46837\" title=\"Mobile Fish Exhibit on display\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/MFE-View-thru-337x253.jpg\" alt=\"\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families learn more about our local fish during a program at the Oakland Museum with East Bay Regional Park District's Mobile Fish Exhibit. Image courtesy of East Bay Regional Park District.\u003c/figcaption>\u003c/figure>\n\u003cp>Diving deeper into the seafood conundrum, there are some thought-provoking books such as \u003ca title=\"Four Fish book website\" href=\"http://www.fourfish.org/why4.html\">\"Four Fish: the Future of the Last Wild Food\"\u003c/a> by Paul Greenberg that examines four popular seafood species: salmon, sea bass, cod, and tuna. His interview about the book includes insightful comments that, though the Seafood Watch intentions are good, large-scale initiatives such as creating new fishing reserves are necessary to allow depleted species to recover. There’s also a new video out, \u003ca title=\"Two Fish video, You Tube\" href=\"http://www.youtube.com/watch?v=um1DMRu6oOo\" target=\"_blank\">\"Two Fish\"\u003c/a>, which compares Mediterranean tuna and carp as examples of farmed fish. The video makes a case for eating lower on the food chain and makes me want to try fried carp.\u003c/p>\n\u003cp>Other resources on the web on eating seafood responsibly can be found on the websites for the \u003ca title=\"Natural Resources Defense Council website\" href=\"http://www.nrdc.org/health/effects/mercury/index.asp\" target=\"_blank\">Natural Resources Defense Council\u003c/a> (NRDC) and the \u003ca title=\"Seafood Watch recipes, Monterey Bay Aquarium\" href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/\" target=\"_blank\">Monterey Bay Aquarium\u003c/a>, which have some interesting recipes for cooking sustainable fish species. The NRDC also has a great webpage advising what you need to know about \u003ca title=\"America's Five Favorite Seafood Species Advice, NRDC\" href=\"http://www.nrdc.org/oceans/seafoodguide/page2.asp\" target=\"_blank\">America's five favorite seafood species.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_46842\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/mobile-education-programs-ebrpd/\" rel=\"attachment wp-att-46842\">\u003cimg class=\"size-medium wp-image-46842\" title=\"Mobile Education Programs, EBRPD\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/Mobile-Education-Programs-EBRPD-337x253.jpg\" alt=\"\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children get a close view of fish with Ranger James in the Mobile Education Programs with East Bay Regional Parks.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the East Bay Regional Parks new initiatives is a \u003ca title=\"Mobile Education Programs, East Bay Regional Park District\" href=\"http://www.ebparks.org/activities/educators/Mobile_Education_Outreach\" target=\"_blank\">Mobile Fish Exhibit\u003c/a>, a large aquarium on wheels, which goes out to schools, libraries, and parks to educate kids and families about local fish. As disconnected as many kids are to the environment, the fish program helps them see live fish up close and learn to care about them and their habitats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/11/07/tracing-the-origins-of-the-durian%e2%80%99s-stench/durin-resize/\" rel=\"attachment wp-att-46798\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/durin-resize-300x169.jpg\" alt=\"durian\" title=\"durin resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-46798\">\u003c/a>\u003c/p>\n\u003cp>You either love \u003ca href=\"http://en.wikipedia.org/wiki/Durian\">durian\u003c/a> or you hate it. This spiky football-shaped fruit is a delicacy in southeast Asia. But some can’t get over its stench, often described as rotten onions or stale vomit. \u003c/p>\n\u003cp>Some Malaysian hotels even ban guests from bringing the fruit into the rooms when it’s in season. \u003c/p>\n\u003cp>Now researchers in Germany have identified compounds in durian that might be responsible for its unique smell. (\u003cem>J. Agric. Food Chem.\u003c/em>, DOI: \u003ca href=\"http://dx.doi.org/10.1021/jf303881k\"> 10.1021/jf303881k\u003c/a>) \u003c/p>\n\u003cp>Since scientists started investigating the molecular origins of the durian’s smell in 1972, they've identified about 200 different aroma molecules in the fruit. But scientists have either identified the structures of a few aroma molecules in the durian, or identified numbers of odiferous molecules without determining their structures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jia-Xiao Li, Peter Schieberle, and Martin Steinhaus, all researchers at the \u003ca href=\"http://www.dwih.com.br/index.php?id=54\">German Research Center for Food Chemistry\u003c/a>, wanted to match the molecular structures of the aroma molecules with their odors to find the ones most responsible for the durian’s smell. \u003c/p>\n\u003cp>To do this, the scientists stationed a trained person at the end of an instrument called a gas chromatograph. They injected increasingly dilute durian extracts into the machine, which vaporizes the aroma molecules and separates them based on their boiling point. The person at the end of the machine sniffs the molecules leaving the machine and identifies their odors.\u003c/p>\n\u003cp>Then the scientists took samples of each group of aroma molecules identified by the people. They injected the samples into an instrument that determines the mass of molecules in the sample. Knowing the mass of a molecule, scientists can determine the types and numbers of atoms in the molecule (six carbons, two oxygens and twelve hydrogens, for example). From there, they can connect those atoms into a molecular structure (fruity \u003ca href=\"http://en.wikipedia.org/wiki/Ethyl_butyrate\">ethyl butanoate\u003c/a> in this example). \u003c/p>\n\u003cp>Li and colleagues identified 46 different aroma molecules, including fruity, skunky, honey, caramel, and roasted onion smells. Eight of the 13 most common molecules, identified at the lowest dilutions, were unknown in durian until now. The researchers write that they'd have to recreate the durian aroma without particular ingredients to determine the relative contributions of each aroma molecule without a doubt.\u003c/p>\n\u003cp>Most of the odiferous onion-like compounds contain sulfur. That’s not surprising because our noses are quite sensitive to sulfur. Natural gas companies lace the gas with a sulfur-containing compound so our noses can detect a gas leak. \u003c/p>\n\u003cp>As someone whose nose turns up when I turn on my gas stove, I admire the people who sniffed durian for this experiment. As a reward, I hope they get to work on experiments identifying \u003ca href=\"http://www.wired.com/wiredscience/2007/07/better-beer-thr/\">hop aroma in beer\u003c/a> or \u003ca href=\"http://www.rsc.org/chemistryworld/2012/05/raising-glass-champagne\">the scent of champagne\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=wq-Urai-nX4]\u003c/p>\n\n",
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"disqusTitle": "Frankenstein vs. Godzilla: What’s in Your Cereal Bowl?",
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"content": "\u003cfigure id=\"attachment_46597\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/10/31/frankenstein-vs-godzilla-what%e2%80%99s-in-your-cereal-bowl/godzillavsfrankenstein/\" rel=\"attachment wp-att-46597\">\u003cimg class=\"size-large wp-image-46597\" title=\"GodzillaVsFrankenstein\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/10/GodzillaVsFrankenstein-640x355.jpg\" alt=\"\" width=\"640\" height=\"355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why fear Frankenstein and not Godzilla?\u003c/figcaption>\u003c/figure>\n\u003cp>In all of the recent discussion about genetically modified (GM) foods here in California, we’ve overlooked regular foods and how new traits are found (or created) in them. There isn’t usually a monk lovingly breeding peas in the Austrian countryside somewhere. Instead, more often than not, there is someone blasting a seed with radiation and/or harmful chemicals.\u003c/p>\n\u003cp>See, new traits come from differences in a plant’s genes. Plant breeders often use chemicals or radiation to create lots of new DNA differences in the plant they are interested in. The idea is that the more you mutate a plant’s DNA, the more likely you are to stumble on the DNA difference(s) you’re looking for. And this approach has worked.\u003c/p>\n\u003cp>For example, over 75% of the rice grown in California is a dwarf variety discovered this way. Same thing with different varieties of barley, peanuts, oats, wheat, and cocoa.\u003c/p>\n\u003cp>Sometimes radiation or chemicals are used to strengthen a trait that is already there too. The red grapefruit started out as a natural variety that lost its pink color with time. After zapping this variety’s seeds, scientists found a few that kept a deeper color of red. Now 75% of the grapefruits grown in Texas are this variety.\u003c/p>\n\u003cp>As you can see, this method has yielded many wonderful crop varieties. In fact, a lot of what we eat today is created through this process. But at the DNA level, it is a very messy affair. The genomes of these plants are often riddled with DNA mutations as a result.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I’m not bringing this up because this is bad. These foods have been around for a long time with no obvious side effects. No, I want to bring it up to contrast it with the way GM foods are made.\u003c/p>\n\u003cp>Instead of all the collateral genetic damage that comes with mutating the bejeezus out of a plant’s DNA, GM technology is much more elegant. A single gene is added to a plant’s DNA and the rest of its DNA is left untouched. This method gets around the potential problems of all of the mutational baggage caused by those chemicals and/or radiation.\u003c/p>\n\u003cp>This is why this debate about GM foods seems so weird. In one case we are all perfectly fine with food that has a large mutational load built into it but frightened or hesitant about the one with a single extra gene. We fear Frankenstein but are ok with Godzilla.\u003c/p>\n\u003cp>Again I am not saying that this mutated rice or barley or whatever is bad. I’m just saying that GM foods are, if anything, even more benign than these safe foods. If we follow the logic of Proposition 37 (which requires labeling of GM foods), should we also label these Godzilla foods as well? If Godzilla corn has more genetic damage than Frankencorn, which should be labeled?\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://articles.latimes.com/2012/oct/25/business/la-fi-prop37-food-poll-20121024\">Recent Polling Suggests Prop 37 Could Go Either Way\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/08/28/science/28crop.html?_r=1&\">NY Times article: Useful Mutants, Bred With Radiation \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2010/04/26/greenpeace-or-golden-war/\">More About Golden Rice\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now I’m not bringing this up because this is bad. These foods have been around for a long time with no obvious side effects. No, I want to bring it up to contrast it with the way GM foods are made.\u003c/p>\n\u003cp>Instead of all the collateral genetic damage that comes with mutating the bejeezus out of a plant’s DNA, GM technology is much more elegant. A single gene is added to a plant’s DNA and the rest of its DNA is left untouched. This method gets around the potential problems of all of the mutational baggage caused by those chemicals and/or radiation.\u003c/p>\n\u003cp>This is why this debate about GM foods seems so weird. In one case we are all perfectly fine with food that has a large mutational load built into it but frightened or hesitant about the one with a single extra gene. We fear Frankenstein but are ok with Godzilla.\u003c/p>\n\u003cp>Again I am not saying that this mutated rice or barley or whatever is bad. I’m just saying that GM foods are, if anything, even more benign than these safe foods. If we follow the logic of Proposition 37 (which requires labeling of GM foods), should we also label these Godzilla foods as well? If Godzilla corn has more genetic damage than Frankencorn, which should be labeled?\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://articles.latimes.com/2012/oct/25/business/la-fi-prop37-food-poll-20121024\">Recent Polling Suggests Prop 37 Could Go Either Way\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/08/28/science/28crop.html?_r=1&\">NY Times article: Useful Mutants, Bred With Radiation \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2010/04/26/greenpeace-or-golden-war/\">More About Golden Rice\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_45716\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/10/08/who-is-qualified-to-decide-scientific-matters/votingbooth/\" rel=\"attachment wp-att-45716\">\u003cimg class=\"size-full wp-image-45716\" title=\"VotingBooth\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/10/VotingBooth.jpg\" alt=\"\" width=\"640\" height=\"365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/10/VotingBooth.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/10/VotingBooth-400x228.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do voters know enough to make good decisions about scientific issues?\u003c/figcaption>\u003c/figure>\n\u003cp>In November, California voters need to decide whether or not GM foods should be labeled as such. They are making this decision even though a recent study shows that 49% of the people surveyed think that GM foods have genes whereas regular foods do not. Is this any way to run a democracy?\u003c/p>\n\u003cp>Imagine that 49% of people thought that the heart and not the brain runs the body. Now imagine that voters get to decide whether a new brain surgery to treat a mental illness is used or not. How would you vote if you thought the heart was where mental illness came from?\u003c/p>\n\u003cp>Now this is probably too dramatic an example. After all, at least here in the U.S., GM foods aren’t a matter of life and death for anyone. They have pretty much been shown to be safe and they help farmers improve yield, but if they were eliminated, there’d be no immediate problem.\u003c/p>\n\u003cp>But this may not always be true. And in fact, it isn’t really true in other parts of the world either.\u003c/p>\n\u003cp>Between 250,000 and 500,000 kids go blind in the world each year because they don’t get enough vitamin A in their diet. I have seen statistics that suggest that half these kids die within a year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These kids suffer because they eat mostly rice and rice has no vitamin A. So a kind hearted scientist (not an “evil” corporation) set out to create a rice that makes enough vitamin A to maybe help these kids from going blind and so keep them alive. Thus was \u003ca href=\"http://ww2.kqed.org/quest/2010/04/26/greenpeace-or-golden-war/\">golden rice\u003c/a> born.\u003c/p>\n\u003cp>Unfortunately for kids in the developing world, roadblocks have been put up that prevent this crop from being planted. A few determined people have finally managed to push aside these barriers so that golden rice will be planted soon. It is too late for the millions of blind and dead kids, but at least many more might be saved in the future.\u003c/p>\n\u003cfigure id=\"attachment_45721\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/10/08/who-is-qualified-to-decide-scientific-matters/goldenrice/\" rel=\"attachment wp-att-45721\">\u003cimg class=\"size-full wp-image-45721\" title=\"GoldenRice\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/10/GoldenRice.jpg\" alt=\"\" width=\"250\" height=\"182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could keep hundreds of thousands of kids from going blind each year.\u003c/figcaption>\u003c/figure>\n\u003cp>A GM labeling law might hold back important advances like this. Again, so far we haven’t needed it here but imagine that global warming combined with irrigation creates saltier, drier valleys in California. A plant that has been modified to do well in such conditions may be just what the doctor ordered. Too bad people won’t eat it because of all those genes it has…\u003c/p>\n\u003cp>Like I keep saying, this law probably isn’t a big deal here in the U.S. Our food will cost more without them but we can afford it. What worries me more is some other future initiative based on questionable internet-based science.\u003c/p>\n\u003cp>I can imagine an initiative getting on the ballot that makes it easier for parents to opt out of vaccinating their kids. After all, depending on the survey, somewhere between 25% and 50% of parents believe or are unsure if vaccines contribute to autism.\u003c/p>\n\u003cp>A vote that made it easier to opt out might have devastating consequences (sort of like denying golden rice to kids in the developing world). Once too few people are vaccinated, previously dormant diseases may erupt back onto the scene killing thousands. These unfortunate souls would die to keep kids from getting autism from something that doesn’t cause autism.\u003c/p>\n\u003cp>I am not sure what we can do about this. A better-informed public might help but that is a long-term goal and we have short-term problems that need to be solved now.\u003c/p>\n\u003cp>Maybe something like a consumer protection agency for science might do the trick. It would need to be completely financially independent and the scientists on the board paid well enough that lobbying groups couldn’t bribe them into giving bad information. A tall and probably impossible order.\u003c/p>\n\u003cp>Maybe something equivalent to \u003ca href=\"http://factcheck.org/\">factcheck.org\u003c/a> except it is sciencechecker.com. It would have useful tutorials on how to tell good science from bad, put scientific jargon into terms everyone can understand, and maybe grade science down in key areas based on their quality and/or quantity.\u003c/p>\n\u003cp>Or maybe something even more grandiose. A \"science Supreme Court\" that hands down decisions on science based on facts and not ideologies. Of course, given how “successful” the real Supreme Court is at being non-ideological, I’m not sure this has much of a chance of working. And we couldn’t have Congress decide who goes on this court. Remember, Representative Akin (he of the “women’s bodies have ways of preventing pregnancy if they were legitimately raped”) is on the House Science Committee.\u003c/p>\n\u003cp>I’m fresh out of ideas. Any of these ideas any good? Any other suggestions?\u003c/p>\n\u003cp>\u003cstrong>Additional Stories:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp\">Handy Guide to California's Propositions\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/04/the-food-fight-over-prop-37s-gmo-labeling/?utm_source=rss&utm_medium=rss&utm_campaign=the-food-fight-over-prop-37s-gmo-labeling\">Debate Over Prop. 37′s GMO Labeling\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://genetics.thetech.org/ask/ask334\">More about golden rice\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_45716\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/10/08/who-is-qualified-to-decide-scientific-matters/votingbooth/\" rel=\"attachment wp-att-45716\">\u003cimg class=\"size-full wp-image-45716\" title=\"VotingBooth\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/10/VotingBooth.jpg\" alt=\"\" width=\"640\" height=\"365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/10/VotingBooth.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/10/VotingBooth-400x228.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Do voters know enough to make good decisions about scientific issues?\u003c/figcaption>\u003c/figure>\n\u003cp>In November, California voters need to decide whether or not GM foods should be labeled as such. They are making this decision even though a recent study shows that 49% of the people surveyed think that GM foods have genes whereas regular foods do not. Is this any way to run a democracy?\u003c/p>\n\u003cp>Imagine that 49% of people thought that the heart and not the brain runs the body. Now imagine that voters get to decide whether a new brain surgery to treat a mental illness is used or not. How would you vote if you thought the heart was where mental illness came from?\u003c/p>\n\u003cp>Now this is probably too dramatic an example. After all, at least here in the U.S., GM foods aren’t a matter of life and death for anyone. They have pretty much been shown to be safe and they help farmers improve yield, but if they were eliminated, there’d be no immediate problem.\u003c/p>\n\u003cp>But this may not always be true. And in fact, it isn’t really true in other parts of the world either.\u003c/p>\n\u003cp>Between 250,000 and 500,000 kids go blind in the world each year because they don’t get enough vitamin A in their diet. I have seen statistics that suggest that half these kids die within a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These kids suffer because they eat mostly rice and rice has no vitamin A. So a kind hearted scientist (not an “evil” corporation) set out to create a rice that makes enough vitamin A to maybe help these kids from going blind and so keep them alive. Thus was \u003ca href=\"http://ww2.kqed.org/quest/2010/04/26/greenpeace-or-golden-war/\">golden rice\u003c/a> born.\u003c/p>\n\u003cp>Unfortunately for kids in the developing world, roadblocks have been put up that prevent this crop from being planted. A few determined people have finally managed to push aside these barriers so that golden rice will be planted soon. It is too late for the millions of blind and dead kids, but at least many more might be saved in the future.\u003c/p>\n\u003cfigure id=\"attachment_45721\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/10/08/who-is-qualified-to-decide-scientific-matters/goldenrice/\" rel=\"attachment wp-att-45721\">\u003cimg class=\"size-full wp-image-45721\" title=\"GoldenRice\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/10/GoldenRice.jpg\" alt=\"\" width=\"250\" height=\"182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could keep hundreds of thousands of kids from going blind each year.\u003c/figcaption>\u003c/figure>\n\u003cp>A GM labeling law might hold back important advances like this. Again, so far we haven’t needed it here but imagine that global warming combined with irrigation creates saltier, drier valleys in California. A plant that has been modified to do well in such conditions may be just what the doctor ordered. Too bad people won’t eat it because of all those genes it has…\u003c/p>\n\u003cp>Like I keep saying, this law probably isn’t a big deal here in the U.S. Our food will cost more without them but we can afford it. What worries me more is some other future initiative based on questionable internet-based science.\u003c/p>\n\u003cp>I can imagine an initiative getting on the ballot that makes it easier for parents to opt out of vaccinating their kids. After all, depending on the survey, somewhere between 25% and 50% of parents believe or are unsure if vaccines contribute to autism.\u003c/p>\n\u003cp>A vote that made it easier to opt out might have devastating consequences (sort of like denying golden rice to kids in the developing world). Once too few people are vaccinated, previously dormant diseases may erupt back onto the scene killing thousands. These unfortunate souls would die to keep kids from getting autism from something that doesn’t cause autism.\u003c/p>\n\u003cp>I am not sure what we can do about this. A better-informed public might help but that is a long-term goal and we have short-term problems that need to be solved now.\u003c/p>\n\u003cp>Maybe something like a consumer protection agency for science might do the trick. It would need to be completely financially independent and the scientists on the board paid well enough that lobbying groups couldn’t bribe them into giving bad information. A tall and probably impossible order.\u003c/p>\n\u003cp>Maybe something equivalent to \u003ca href=\"http://factcheck.org/\">factcheck.org\u003c/a> except it is sciencechecker.com. It would have useful tutorials on how to tell good science from bad, put scientific jargon into terms everyone can understand, and maybe grade science down in key areas based on their quality and/or quantity.\u003c/p>\n\u003cp>Or maybe something even more grandiose. A \"science Supreme Court\" that hands down decisions on science based on facts and not ideologies. Of course, given how “successful” the real Supreme Court is at being non-ideological, I’m not sure this has much of a chance of working. And we couldn’t have Congress decide who goes on this court. Remember, Representative Akin (he of the “women’s bodies have ways of preventing pregnancy if they were legitimately raped”) is on the House Science Committee.\u003c/p>\n\u003cp>I’m fresh out of ideas. Any of these ideas any good? Any other suggestions?\u003c/p>\n\u003cp>\u003cstrong>Additional Stories:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp\">Handy Guide to California's Propositions\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/04/the-food-fight-over-prop-37s-gmo-labeling/?utm_source=rss&utm_medium=rss&utm_campaign=the-food-fight-over-prop-37s-gmo-labeling\">Debate Over Prop. 37′s GMO Labeling\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://genetics.thetech.org/ask/ask334\">More about golden rice\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Like what you see in the supermarket produce section? Enjoy, because things may be changing there – the prices, even the mix of available fruits, nuts and veggies. Long acknowledged as \"the nation's salad bowl,\" California's farm belt is facing some thorny challenges from our changing climate: rising temperatures, an uncertain water supply and more abundant pests that threaten multi-billion-dollar crops. The half-hour documentary \u003cstrong>Heat and Harvest\u003c/strong>, a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, examines these threats and some potential solutions.\u003c/p>\n\u003cfigure id=\"attachment_44759\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-44759\" title=\"Cherry blossom\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherries need a certain number of \"chilling hours\" to bloom evenly. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The first story in the program, \u003cstrong>\u003ca title=\"Uncool Cherries\" href=\"http://ww2.kqed.org/quest/video/uncool-cherries/\" target=\"_blank\">Uncool Cherries\u003c/a>\u003c/strong>, looks at the challenges facing cherry growers near Stockton. Life is hardly a bowl of cherries if you're trying to grow them in California lately. Cherries and other major fruit crops need a certain number of \"chilling hours\" in order to produce healthy blossoms and fruit. But in recent years, the spring nights have brought warmer temperatures and less of the legendary Valley fog that helps keep the chill on. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cfigure id=\"attachment_44690\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-44690\" title=\"Almond plant damaged by salt\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almond plants damaged by salt in the groundwater, which burned their leaves. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The second story, \u003cstrong>\u003ca title=\"Dry and Salted\" href=\"http://ww2.kqed.org/quest/video/dry-and-salted/\" target=\"_blank\">Dry and Salted\u003c/a>\u003c/strong>, examines the major wildcards in California's farming future: water and salt. Growers are having to learn to get along with less of the first and more of the second. That can mean leaving once-productive fields fallow or having to find less water-intensive crops and irrigation methods. But water quality is also presenting a challenge as growers find themselves having to cope with salt in their groundwater and the threat of encroaching saltwater from rising seas. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cfigure id=\"attachment_45106\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Gary_McDonald_potato_psyllid_1917_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45106\" title=\"Potato-tomato psyllid\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Gary_McDonald_potato_psyllid_1917_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists believe that warmer winters have made the potato-tomato psyllid, which damages 40 crops, more abundant in California. Photo: Gary McDonald.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Heat and Harvest \u003c/strong>ends with \u003cstrong>\u003ca title=\"Some Bugs Like it Hot\" href=\"http://ww2.kqed.org/quest/video/some-bugs-like-it-hot-climate-change-and-agricultural-pests/\" target=\"_blank\">Some Bugs Like it Hot: Climate Change and Agricultural Pests\u003c/a>\u003c/strong>, a look at how climate change is making agricultural pests more abundant in the state’s fields. A tiny insect that didn’t used to pose a problem for California farmers is now transmitting a disease that damages potato chips and threatens the state’s tomato crop. Are more pesticides the answer? We talk to farmers and scientists to see what's being done to meet the challenge. (Producer: Gabriela Quirós / Program Host & Reporter: Craig Miller)\u003c/p>\n\u003cp>\u003cstrong>Play our water quiz and guess what California crop needs the most water.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=NNqjxzpJPSA]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like what you see in the supermarket produce section? Enjoy, because things may be changing there – the prices, even the mix of available fruits, nuts and veggies. Long acknowledged as \"the nation's salad bowl,\" California's farm belt is facing some thorny challenges from our changing climate: rising temperatures, an uncertain water supply and more abundant pests that threaten multi-billion-dollar crops. The half-hour documentary \u003cstrong>Heat and Harvest\u003c/strong>, a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, examines these threats and some potential solutions.\u003c/p>\n\u003cfigure id=\"attachment_44759\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-44759\" title=\"Cherry blossom\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherries need a certain number of \"chilling hours\" to bloom evenly. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The first story in the program, \u003cstrong>\u003ca title=\"Uncool Cherries\" href=\"http://ww2.kqed.org/quest/video/uncool-cherries/\" target=\"_blank\">Uncool Cherries\u003c/a>\u003c/strong>, looks at the challenges facing cherry growers near Stockton. Life is hardly a bowl of cherries if you're trying to grow them in California lately. Cherries and other major fruit crops need a certain number of \"chilling hours\" in order to produce healthy blossoms and fruit. But in recent years, the spring nights have brought warmer temperatures and less of the legendary Valley fog that helps keep the chill on. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cfigure id=\"attachment_44690\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-44690\" title=\"Almond plant damaged by salt\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almond plants damaged by salt in the groundwater, which burned their leaves. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The second story, \u003cstrong>\u003ca title=\"Dry and Salted\" href=\"http://ww2.kqed.org/quest/video/dry-and-salted/\" target=\"_blank\">Dry and Salted\u003c/a>\u003c/strong>, examines the major wildcards in California's farming future: water and salt. Growers are having to learn to get along with less of the first and more of the second. That can mean leaving once-productive fields fallow or having to find less water-intensive crops and irrigation methods. But water quality is also presenting a challenge as growers find themselves having to cope with salt in their groundwater and the threat of encroaching saltwater from rising seas. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cfigure id=\"attachment_45106\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Gary_McDonald_potato_psyllid_1917_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45106\" title=\"Potato-tomato psyllid\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Gary_McDonald_potato_psyllid_1917_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists believe that warmer winters have made the potato-tomato psyllid, which damages 40 crops, more abundant in California. Photo: Gary McDonald.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Heat and Harvest \u003c/strong>ends with \u003cstrong>\u003ca title=\"Some Bugs Like it Hot\" href=\"http://ww2.kqed.org/quest/video/some-bugs-like-it-hot-climate-change-and-agricultural-pests/\" target=\"_blank\">Some Bugs Like it Hot: Climate Change and Agricultural Pests\u003c/a>\u003c/strong>, a look at how climate change is making agricultural pests more abundant in the state’s fields. A tiny insect that didn’t used to pose a problem for California farmers is now transmitting a disease that damages potato chips and threatens the state’s tomato crop. Are more pesticides the answer? We talk to farmers and scientists to see what's being done to meet the challenge. (Producer: Gabriela Quirós / Program Host & Reporter: Craig Miller)\u003c/p>\n\u003cp>\u003cstrong>Play our water quiz and guess what California crop needs the most water.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"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": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"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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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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