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"content": "\u003cfigure id=\"attachment_30015\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/02/01/smitten-ice-cream-old-fashioned-ice-cream-in-sixty-seconds/smitten-2/\" rel=\"attachment wp-att-30015\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/smitten-2-300x150.jpg\" alt=\"\" title=\"smitten 2\" width=\"300\" height=\"150\" class=\"size-thumbnail wp-image-30015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Sarah Deragon, PortraitsToThePeople\u003c/figcaption>\u003c/figure>\n\u003cp>I am lucky enough to live in Hayes Valley, I’ve been living here for about four years now and have been privy to great community engagement; especially around the park at Hayes and Octavia. There is such a diversity of people that congregate in the park and one of the new neighbors has definitely added to the charm of the environs – \u003ca href=\"http://www.smittenicecream.com\">Smitten Ice Cream\u003c/a>.\u003c/p>\n\u003cp>The first flavor I tried was salted caramel, and it was hands down the best ice cream I had ever tasted. Since then, when I have guests visiting, I make sure that one of the local stops is Smitten. The ice cream is made to order only using the freshest local ingredients and it is frozen within 60 seconds using liquid nitrogen with a freezing point of -321 degrees F or 76 degrees Kelvin giving it a unique texture.\u003c/p>\n\u003cp>I heard Robyn Sue Goldman, owner of Smitten and Cory Bloome, the engineer responsible for fine tuning Robyn’s first prototype to mix the ice cream, speak about Smitten on Wednesday, January 18th at \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite\u003c/a>. Smitten’s story from wagon to the Hayes Valley location is a great blend of quality and innovation. Robyn’s initial vision with Smitten was to get closer to the cow. With traditional ice cream that is frozen with conventional techniques, the texture is often stabilized with additives, emulsifiers or preservatives which mask natural ingredients. Old-fashioned ice cream in contrast has a few simple ingredients but takes quite some time to freeze. Introducing liquid nitrogen enabled Robyn to create ice cream the old fashioned way without the wait time. \u003c/p>\n\u003cp>The first ice cream machine was created and tested by Robyn through trial and error over many years. One of the major hurdles was to create a mixing apparatus that could properly and consistently mix the ice cream, without over-freezing or under-freezing any portion of it, which is easy to do with liquid nitrogen. She developed and later patented her creation of two swirling mixing arms with a helix design. She named the unique, patented mixer \"Kelvin,\" giving tribute to the measurement of intense cold. Kelvin’s design, with the help of liquid nitrogen, creates a lower ice cream-freezing temperature while perfecting the mixing technique, resulting in the formation of smaller ice crystals in the finished product. These exceptionally small ice crystals are the reason why Smitten Ice Cream is so intensely creamy. To test her invention, Robyn initially hit the streets of San Francisco with Kelvin strapped on top of a Radio Flyer wagon and made incredible ice cream to-order. Popularity for Smitten Ice Cream grew, and the need for a store became tangible.\u003c/p>\n\u003cp>Before a store could be created, Kelvin needed to be refurbished and approved by UL, the regulatory agent. That is where Cory Bloome came in, affectionately dubbed “The Kelvin Doctor. Cory was the engineer who took Robyn’s prototype and list of improvements and fabricated the next generation of Kelvin’s for the store. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The four Kelvins are now busy mixing at the Smitten storefront at 432 Octavia St. (@ Linden St.). Try it for yourself if you find yourself in the neighborhood. Ice cream is served each day starting at noon. Monday through Thursday and Sunday, the ice cream is put away at 9pm; yet, Friday and Saturday you can come as late as 10pm for your fix. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_30015\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/02/01/smitten-ice-cream-old-fashioned-ice-cream-in-sixty-seconds/smitten-2/\" rel=\"attachment wp-att-30015\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/smitten-2-300x150.jpg\" alt=\"\" title=\"smitten 2\" width=\"300\" height=\"150\" class=\"size-thumbnail wp-image-30015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Sarah Deragon, PortraitsToThePeople\u003c/figcaption>\u003c/figure>\n\u003cp>I am lucky enough to live in Hayes Valley, I’ve been living here for about four years now and have been privy to great community engagement; especially around the park at Hayes and Octavia. There is such a diversity of people that congregate in the park and one of the new neighbors has definitely added to the charm of the environs – \u003ca href=\"http://www.smittenicecream.com\">Smitten Ice Cream\u003c/a>.\u003c/p>\n\u003cp>The first flavor I tried was salted caramel, and it was hands down the best ice cream I had ever tasted. Since then, when I have guests visiting, I make sure that one of the local stops is Smitten. The ice cream is made to order only using the freshest local ingredients and it is frozen within 60 seconds using liquid nitrogen with a freezing point of -321 degrees F or 76 degrees Kelvin giving it a unique texture.\u003c/p>\n\u003cp>I heard Robyn Sue Goldman, owner of Smitten and Cory Bloome, the engineer responsible for fine tuning Robyn’s first prototype to mix the ice cream, speak about Smitten on Wednesday, January 18th at \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite\u003c/a>. Smitten’s story from wagon to the Hayes Valley location is a great blend of quality and innovation. Robyn’s initial vision with Smitten was to get closer to the cow. With traditional ice cream that is frozen with conventional techniques, the texture is often stabilized with additives, emulsifiers or preservatives which mask natural ingredients. Old-fashioned ice cream in contrast has a few simple ingredients but takes quite some time to freeze. Introducing liquid nitrogen enabled Robyn to create ice cream the old fashioned way without the wait time. \u003c/p>\n\u003cp>The first ice cream machine was created and tested by Robyn through trial and error over many years. One of the major hurdles was to create a mixing apparatus that could properly and consistently mix the ice cream, without over-freezing or under-freezing any portion of it, which is easy to do with liquid nitrogen. She developed and later patented her creation of two swirling mixing arms with a helix design. She named the unique, patented mixer \"Kelvin,\" giving tribute to the measurement of intense cold. Kelvin’s design, with the help of liquid nitrogen, creates a lower ice cream-freezing temperature while perfecting the mixing technique, resulting in the formation of smaller ice crystals in the finished product. These exceptionally small ice crystals are the reason why Smitten Ice Cream is so intensely creamy. To test her invention, Robyn initially hit the streets of San Francisco with Kelvin strapped on top of a Radio Flyer wagon and made incredible ice cream to-order. Popularity for Smitten Ice Cream grew, and the need for a store became tangible.\u003c/p>\n\u003cp>Before a store could be created, Kelvin needed to be refurbished and approved by UL, the regulatory agent. That is where Cory Bloome came in, affectionately dubbed “The Kelvin Doctor. Cory was the engineer who took Robyn’s prototype and list of improvements and fabricated the next generation of Kelvin’s for the store. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Got Mercury? The New EPA Ruling And The San Francisco Bay",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-28694\" title=\"got mercury\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury-300x169.jpg\" alt=\"got mercury\" width=\"300\" height=\"169\">\u003c/a>This week, after decades of legal delays and foot dragging by the coal and power industry, the \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/1e5ab1124055f3b28525781f0042ed40/bd8b3f37edf5716d8525796d005dd086!OpenDocument\" target=\"_blank\">EPA unveiled a new rule\u003c/a> protecting public health from mercury and other toxins.\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.epa.gov/mats/\" target=\"_blank\">Mercury and Air Toxic Standards\u003c/a> announced by \u003ca href=\"http://www.huffingtonpost.com/lisa-p-jackson/mercury-emissions-standards_b_1162892.html?ref=green\" target=\"_blank\">EPA administrator Lisa Jackson\u003c/a> on December 21st require the electrical industry to limit stack emissions of mercury, arsenic and other toxic pollutants that originate from coal and oil-fired power plants and end up in America's air, water and food. Power plants are the largest source of mercury emissions at around 50 tons of mercury pollution annually. Because the particles are heavier than air, the mercury eventually falls back down and is deposited in rivers, lakes and oceans where it is converted into a more toxic form called methylmercury. This builds up in the food chain, meaning that fish at the top, such as striped bass, blue fin tuna and shark, carry the highest levels of the toxin.\u003c/p>\n\u003cp>The EPA estimates that 11,000 premature deaths and 130,000 cases of aggravated asthma among children annually by 2016 will be prevented, as well as other health benefits. Women, children and the developing fetus are most at risk for serious health problems resulting from mercury exposure. Between 300,000 and 600,000 of the 4 million babies born in the U.S. each year are exposed to significant amounts of the neurotoxin while in the womb.\u003c/p>\n\u003cp>Using scrubbers and other well-demonstrated technology, the rule requires power companies install equipment or shut down old plants by 2014 with the possibility of an extension into a fourth year. Seventeen states have already required the industry to apply the clean technology. These older US plants, operating mostly in the Midwest and East, can affect our Bay Area waterways and we will benefit from the new rule. However, most of the mercury in the San Francisco Bay enters from spills, the air, or water runoff from land from natural sources and historical mining.\u003c/p>\n\u003cp>Mercury levels will remain high in many species of San Francisco Bay and some ocean fish as well as other toxins like PCBs. The California Office of Environmental Health and Hazard Assessment (\u003ca href=\"http://oehha.ca.gov/fish/general/sfbaydelta.html\" target=\"_blank\">OEHHA\u003c/a>) monitored contaminants in chemical contaminants in fish from the San Francisco Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the EPA rule is good news for Americans, we must be cautious about what fish and how much fish we consume. Some fish from San Francisco Bay like rockfish and smelt are low in mercury and can be safely eaten. Others like wild king salmon are high in Omega-3s that have been demonstrated to be beneficial to human health. Others like sharks, striped bass and other top predators like swordfish and tuna bio-concentrate mercury and should be avoided, especially by women 18-45 and children under 7 years. The point is to ask where your fish is coming from, how was it caught and how much can you eat. A \u003ca href=\"http://www.gotmercury.org/article.php?list=type&type=75\" target=\"_blank\">mercury calculator\u003c/a> on the \"Got Mercury?\" website allows one to calculate how much mercury they are consuming and if it exceeds advisory guidelines produced by the EPA.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \"Got Mercury\" Campaign, a project of the Turtle Island Restoration network based in Marin County, is building awareness about toxic mercury in commonly eaten seafood. To reduce risk from mercury exposure, \"Got Mercury\" is asking the government to increase health advisories and reduce action levels for mercury in fish. The program is also petitioning the FDA to lower the legal mercury action level from 1 part per million (ppm) to 0.5 ppm to be in line with the Environmental Protection Agency’s mercury standards for recreationally caught fish and to require seafood sellers to post mercury in fish warning signs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-28694\" title=\"got mercury\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/got-mercury-300x169.jpg\" alt=\"got mercury\" width=\"300\" height=\"169\">\u003c/a>This week, after decades of legal delays and foot dragging by the coal and power industry, the \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/1e5ab1124055f3b28525781f0042ed40/bd8b3f37edf5716d8525796d005dd086!OpenDocument\" target=\"_blank\">EPA unveiled a new rule\u003c/a> protecting public health from mercury and other toxins.\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.epa.gov/mats/\" target=\"_blank\">Mercury and Air Toxic Standards\u003c/a> announced by \u003ca href=\"http://www.huffingtonpost.com/lisa-p-jackson/mercury-emissions-standards_b_1162892.html?ref=green\" target=\"_blank\">EPA administrator Lisa Jackson\u003c/a> on December 21st require the electrical industry to limit stack emissions of mercury, arsenic and other toxic pollutants that originate from coal and oil-fired power plants and end up in America's air, water and food. Power plants are the largest source of mercury emissions at around 50 tons of mercury pollution annually. Because the particles are heavier than air, the mercury eventually falls back down and is deposited in rivers, lakes and oceans where it is converted into a more toxic form called methylmercury. This builds up in the food chain, meaning that fish at the top, such as striped bass, blue fin tuna and shark, carry the highest levels of the toxin.\u003c/p>\n\u003cp>The EPA estimates that 11,000 premature deaths and 130,000 cases of aggravated asthma among children annually by 2016 will be prevented, as well as other health benefits. Women, children and the developing fetus are most at risk for serious health problems resulting from mercury exposure. Between 300,000 and 600,000 of the 4 million babies born in the U.S. each year are exposed to significant amounts of the neurotoxin while in the womb.\u003c/p>\n\u003cp>Using scrubbers and other well-demonstrated technology, the rule requires power companies install equipment or shut down old plants by 2014 with the possibility of an extension into a fourth year. Seventeen states have already required the industry to apply the clean technology. These older US plants, operating mostly in the Midwest and East, can affect our Bay Area waterways and we will benefit from the new rule. However, most of the mercury in the San Francisco Bay enters from spills, the air, or water runoff from land from natural sources and historical mining.\u003c/p>\n\u003cp>Mercury levels will remain high in many species of San Francisco Bay and some ocean fish as well as other toxins like PCBs. The California Office of Environmental Health and Hazard Assessment (\u003ca href=\"http://oehha.ca.gov/fish/general/sfbaydelta.html\" target=\"_blank\">OEHHA\u003c/a>) monitored contaminants in chemical contaminants in fish from the San Francisco Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Songbirds as a Measure of Farm Sustainability",
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"content": "\u003cfigure id=\"attachment_27964\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/dickcissel.jpg\">\u003cimg class=\"size-thumbnail wp-image-27964\" title=\"dickcissel\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/dickcissel-300x169.jpg\" alt=\"Dickcissel - a grassland bird. Photo Credit: Amy Larson \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dickcissel - a grassland bird. Photo Credit: Amy Larson\u003c/figcaption>\u003c/figure>\n\u003cp>In an effort to improve the sustainability and health of their land, farmers are increasingly interested in taking a systems approach to farmland management. A systems approach acknowledges the key connections between ecological, economic, and social components. Given the ensuing complexity, measuring the health of a farm system requires good diagnostic tools. In addition, these tools need to be clear and straightforward.\u003c/p>\n\u003cp>Our current effort at the University of Nebraska Lincoln to develop a set of such indicators for farmers, the \u003ca href=\"http://hfi.unl.edu/hfi.shtml\">Healthy Farm Index\u003c/a>, focuses on biodiversity and ecosystem services at the farm scale. One indicator in the index is the presences of a given set of birds on the farm. Birds are a popular indicator because they are sensitive to change in farm practices, found broadly in the environment, and are easy to detect by sight and sound.\u003c/p>\n\u003cp>The ability to detect birds by sound has spurred our research group to develop resources to aid farmers and other people interested in the songs and calls of farmland birds. As researchers, we use auditory detections of birds as one of our primary monitoring tools. With acoustic recorders, we have recorded the songs and calls of our local bird communities. Back in the lab, we use software to identify and isolate the best songs and calls. These vocalizations have been posted to our website, \u003ca href=\"http://mediahub.unl.edu/channels/186\">Farmland Birds of Nebraska\u003c/a>, and distributed back to farmers and others interested on CDs. With the acoustic recordings, farmers can select a group of indicator species suitable for their area, learn its call, and listen for the bird while working in the field. This information can be used by the farmer in assessing their own farm or can be shared more broadly with researchers.\u003c/p>\n\u003cp>The recordings also allow farmers to share with consumers (many of whom are birders) an added environmental benefit of their farm. This spring we were able to take these recorded vocalizations back to one of our participating farms. In partnership with \u003ca href=\"http://www.commongoodfarm.com/\">Common Good Farm\u003c/a>, we hosted a “Birding on the Farm” tour. Local residents and other farmers spent the morning listening for and identifying the community of birds at the farm. New and experienced birders alike were surprised at the diversity found on the single farm.\u003c/p>\n\u003cp>In the coming months, we are expanding our network of recorders. This winter we will be monitoring winter bird communities on participating farms and testing the influences that road noise may have on bird vocalization and communication.\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_27964\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/dickcissel.jpg\">\u003cimg class=\"size-thumbnail wp-image-27964\" title=\"dickcissel\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/12/dickcissel-300x169.jpg\" alt=\"Dickcissel - a grassland bird. Photo Credit: Amy Larson \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dickcissel - a grassland bird. Photo Credit: Amy Larson\u003c/figcaption>\u003c/figure>\n\u003cp>In an effort to improve the sustainability and health of their land, farmers are increasingly interested in taking a systems approach to farmland management. A systems approach acknowledges the key connections between ecological, economic, and social components. Given the ensuing complexity, measuring the health of a farm system requires good diagnostic tools. In addition, these tools need to be clear and straightforward.\u003c/p>\n\u003cp>Our current effort at the University of Nebraska Lincoln to develop a set of such indicators for farmers, the \u003ca href=\"http://hfi.unl.edu/hfi.shtml\">Healthy Farm Index\u003c/a>, focuses on biodiversity and ecosystem services at the farm scale. One indicator in the index is the presences of a given set of birds on the farm. Birds are a popular indicator because they are sensitive to change in farm practices, found broadly in the environment, and are easy to detect by sight and sound.\u003c/p>\n\u003cp>The ability to detect birds by sound has spurred our research group to develop resources to aid farmers and other people interested in the songs and calls of farmland birds. As researchers, we use auditory detections of birds as one of our primary monitoring tools. With acoustic recorders, we have recorded the songs and calls of our local bird communities. Back in the lab, we use software to identify and isolate the best songs and calls. These vocalizations have been posted to our website, \u003ca href=\"http://mediahub.unl.edu/channels/186\">Farmland Birds of Nebraska\u003c/a>, and distributed back to farmers and others interested on CDs. With the acoustic recordings, farmers can select a group of indicator species suitable for their area, learn its call, and listen for the bird while working in the field. This information can be used by the farmer in assessing their own farm or can be shared more broadly with researchers.\u003c/p>\n\u003cp>The recordings also allow farmers to share with consumers (many of whom are birders) an added environmental benefit of their farm. This spring we were able to take these recorded vocalizations back to one of our participating farms. In partnership with \u003ca href=\"http://www.commongoodfarm.com/\">Common Good Farm\u003c/a>, we hosted a “Birding on the Farm” tour. Local residents and other farmers spent the morning listening for and identifying the community of birds at the farm. New and experienced birders alike were surprised at the diversity found on the single farm.\u003c/p>\n\u003cp>In the coming months, we are expanding our network of recorders. This winter we will be monitoring winter bird communities on participating farms and testing the influences that road noise may have on bird vocalization and communication.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/sweetpotatopie-300x169.jpg\" alt=\"\" title=\"sweetpotatopie\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-27652\">\u003c/a>\u003c/p>\n\u003cp>As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?\u003c/p>\n\u003cp>During the age of exploration, Europe was called the Old World, along with its continental neighbors in the Eastern Hemisphere, Africa and Asia. The Americas, North and South, were the New World. Australia is sometimes lumped with the New World, too. This is a geographical and historical division. But the Old World/New World distinction also speaks to the biology of the regions. Organisms that originated on one continent are different from those that evolved halfway around the world. And for the most part, living things—animals, plants, microbes—didn’t travel from one hemisphere to the other without human help. \u003c/p>\n\u003cp>The sweet potato/yam mash-up is my favorite example of an Old World/New World confusion. Sweet potatoes originated in Central or South America, and are the starch-filled roots of plants related to morning glories. Yams, however, are \u003ca href=\"http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html\" target=\"_blank\">completely different\u003c/a>. They originated in Africa, and are actually the stem tissue of a monocot plant. Most of what we see labeled as “yams” in our grocery stores are actually sweet potatoes. The common name confusion started centuries ago, when African slaves brought the name—but not the vegetable—to the Americas with them. Yams don’t grow in temperate North America; they need a tropical climate, like Africa, Asia, or the Caribbean (where they’ve been imported). \u003c/p>\n\u003cp>So let’s go through your grocery cart. Your soon-to-be-mashed potatoes? New World—they originated in South America. (And the Irish Potato Famine occurred long after potatoes were imported to Europe.) The corn in your cornmeal stuffing originated in the New World, too. Your turkey is from the New World, but the soy in your tofurkey is native to Asia. And the \u003ca href=\"http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_seabrook\" target=\"_blank\">apple\u003c/a> in your apple pie is not at all American—it originated in Europe. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithsonianeducation.org/migrations/zoofood/zoofoods.html\" target=\"_blank\">Many foods\u003c/a> have moved across the ocean. This mixing of culinary components and cultures is definitely something to be thankful for. (Invasive plants and animals—and diseases—that have crisscrossed continents are something else entirely.) This Thanksgiving weekend, I plan to read the book \u003ca href=\"http://www.amazon.com/1493-Uncovering-World-Columbus-Created/dp/0307265722/\" target=\"_blank\">1493: Uncovering the New World Columbus Created\u003c/a>. Author Charles C. Mann writes about the \u003ca href=\"http://en.wikipedia.org/wiki/Columbian_Exchange\" target=\"_blank\">Columbian Exchange\u003c/a>—the movement of plants, animals, and people from one hemisphere to the other. I’ll read it while enjoying a cup of coffee (Old World—Africa) and some leftover pecan pie (New World—North America). \u003c/p>\n\n",
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"content": "\u003cfigure id=\"attachment_24548\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid.jpg\">\u003cimg class=\"size-thumbnail wp-image-24548\" title=\"Mr America\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/09/fat-kid-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of {link url=\"http://www.flickr.com/photos/robadob/88894048/in/photostream/\"}robad0b{/link}\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professor of journalism and hero of the \u003ca href=\"http://www.nybooks.com/articles/archives/2010/jun/10/food-movement-rising/\">\"food movement\"\u003c/a>, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, says rising health care costs may be our biggest ally in getting positive change to the agriculture industry in Washington.\u003c/p>\n\u003cp>In his latest article titled, \"\u003ca href=\"http://www.thenation.com/article/163399/how-change-going-come-food-system\">How Change Is Going to Come in the Food System\u003c/a>\", published in \u003cem>The Nation\u003c/em>, Pollan argues that while a cultural revolution has taken place in American’s perception of what and why we eat, little real change has taken place at the level of policy.\u003c/p>\n\u003cp>“The food movement has discovered that persuading the media, and even the president, that you are right on the merits does not necessarily translate into change, not when the forces arrayed against change are so strong,” says Pollan.\u003c/p>\n\u003cp>However, the food movement can take a page from the fight against tobacco in recruiting a powerful ally: the insurance industry. With the passing of Obama’s \u003ca href=\"http://en.wikipedia.org/wiki/Patient_Protection_and_Affordable_Care_Act\">Patient Protection Act and Affordable Care Act\u003c/a>, insurance and government agencies can no longer neglect individuals with preventable, diet-related chronic diseases.\u003c/p>\n\u003cp>“No longer allowed to cherry-pick the patients they’re willing to cover, or to toss overboard people with chronic diseases, the insurance industry will soon find itself on the hook for the cost of the American diet too,” writes Pollan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Until now local, grassroots movements to improve food economies haven’t been able to compete with the lobbying efforts of the largest industry in America. But “as soon as the healthcare industry begins to focus on the fact that the government is subsidizing precisely the sort of meal for which the industry (and the government) will have to pick up the long-term tab, eloquent advocates of food system reform will suddenly appear in the unlikeliest places—like the agriculture committees of Congress,\" writes Pollan.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wouldn’t that be a welcome change in season.\u003c/p>\n\n",
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"content": "\u003cp>It is high season for tomatoes right now. Your local farmers’ market probably has a whole color spectrum of heirloom tomatoes, from red to green and purple, deepening to almost black. Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives?\u003c/p>\n\u003cp>\u003cstrong>What does “heirloom” mean, anyway?\u003c/strong>\u003cbr>\nIn agriculture, the word “heirloom” doesn’t have a precise definition. It conjures up ideas of a food that is old fashioned and has been handed down for generations—which is as good a definition as any right now. Heirloom tomatoes are varieties that have been grown without crossbreeding for 40 or more years. This is in contrast to the typical supermarket tomatoes, which are \u003ca href=\"http://en.wikipedia.org/wiki/Hybrid_%28biology%29\">hybrids\u003c/a> that have been carefully crossbred to have particular characteristics. Often flavor is not at the top of the list. Instead, hybrid tomatoes are bred for things like resistance to pests and diseases, and firm flesh and thick skin—so they can be harvested by machines and emerge as whole tomatoes, not sauce.\u003c/p>\n\u003cp>But genetic mixing—or lack thereof—isn’t the only thing that separates the heirlooms and the hybrids. Let’s look at some heirloom tomato myths and truths, to get at other difference between the two tomatoes.\u003c/p>\n\u003cp>\u003cstrong>You can grow heirloom tomatoes from their seeds.\u003c/strong>\u003cbr>\nCorrect. \u003cdel datetime=\"2011-09-13T06:42:22+00:00\">Hybrid\u003c/del> Heirloom tomatoes breed true—if you take the seeds from your heirloom tomatoes, treat them right, and then plant them in the spring, the tomatoes you pluck from the vines in late summer will taste just like their parents tasted. One characteristic of heirloom crops is that they are \u003ca href=\"http://en.wikipedia.org/wiki/Open_pollination\">open-pollinated\u003c/a>; pollen is carried by natural mechanisms, like bees or wind. Compare this to commercially grown hybrid tomatoes, which must be pollinated by hand to ensure the correct combination of traits. This is a lot of work, but it’s necessary. Open-pollinated hybrid seeds might carry the good genes for a particular trait, or they might the carry bad genes. The only way to ensure a good crop of hybrids is to plant seeds that have been hand-pollinated so you get the right mix.\u003c/p>\n\u003cp>\u003cstrong>Heirloom tomatoes are organic.\u003c/strong>\u003cbr>\nNot necessarily. Often they are organic, but they would still be called heirlooms if growers treated them with pesticides and other chemicals. And growers would have good reason to spray: heirlooms don’t have the disease and pest resistance that hybrids have acquired over generations of selective breeding. Heirlooms are particularly susceptible to fungus, which makes them crack and split. Farmers growing heirlooms get one-third the yield (or even less) than they would if they were growing hybrids, because so many plants and fruits are damaged by pests and disease. This is one reason why heirloom tomatoes are so expensive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Heirlooms taste better.\u003c/strong>\u003cbr>\nOften this is true, and there are a couple of reasons for it; some are inherent to heirlooms, and some are byproducts of the way they’re grown and harvested. An heirloom tomato plant often produces a total of only two fruits; all the plant’s reproductive efforts get concentrated into just a few tomatoes. This concentrated effort could be making the tomatoes more flavorful. And, heirlooms usually have more locules—the cavities with the seeds—than commercial hybrids. These locules are flavor centers, full of volatile compounds. Hybrids are less flavorful because they were never bred for flavor—although \u003ca href=\"http://www.smithsonianmag.com/science-nature/passion-for-tomatoes.html\">that is changing\u003c/a>. Plus, heirlooms are often grown locally and allowed to ripen on the vine, as opposed to typical supermarket hybrids, which are picked when firm and green, and are ripened to redness in a warehouse with ethylene gas. When and how tomatoes ripen affects their flavor.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms are better for you.\u003c/strong>\u003cbr>\nFalse: there is no evidence for this. Heirlooms don’t have more nutrients or anti-oxidants than hybrids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A tomato tip.\u003c/strong>\u003cbr>\nWhether your shopping cart is full of heirlooms or hybrids, whether they’re red or yellow or deep purple, don’t put those tomatoes in the fridge. The cold temperature decreases whatever flavor they may have.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is high season for tomatoes right now. Your local farmers’ market probably has a whole color spectrum of heirloom tomatoes, from red to green and purple, deepening to almost black. Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives?\u003c/p>\n\u003cp>\u003cstrong>What does “heirloom” mean, anyway?\u003c/strong>\u003cbr>\nIn agriculture, the word “heirloom” doesn’t have a precise definition. It conjures up ideas of a food that is old fashioned and has been handed down for generations—which is as good a definition as any right now. Heirloom tomatoes are varieties that have been grown without crossbreeding for 40 or more years. This is in contrast to the typical supermarket tomatoes, which are \u003ca href=\"http://en.wikipedia.org/wiki/Hybrid_%28biology%29\">hybrids\u003c/a> that have been carefully crossbred to have particular characteristics. Often flavor is not at the top of the list. Instead, hybrid tomatoes are bred for things like resistance to pests and diseases, and firm flesh and thick skin—so they can be harvested by machines and emerge as whole tomatoes, not sauce.\u003c/p>\n\u003cp>But genetic mixing—or lack thereof—isn’t the only thing that separates the heirlooms and the hybrids. Let’s look at some heirloom tomato myths and truths, to get at other difference between the two tomatoes.\u003c/p>\n\u003cp>\u003cstrong>You can grow heirloom tomatoes from their seeds.\u003c/strong>\u003cbr>\nCorrect. \u003cdel datetime=\"2011-09-13T06:42:22+00:00\">Hybrid\u003c/del> Heirloom tomatoes breed true—if you take the seeds from your heirloom tomatoes, treat them right, and then plant them in the spring, the tomatoes you pluck from the vines in late summer will taste just like their parents tasted. One characteristic of heirloom crops is that they are \u003ca href=\"http://en.wikipedia.org/wiki/Open_pollination\">open-pollinated\u003c/a>; pollen is carried by natural mechanisms, like bees or wind. Compare this to commercially grown hybrid tomatoes, which must be pollinated by hand to ensure the correct combination of traits. This is a lot of work, but it’s necessary. Open-pollinated hybrid seeds might carry the good genes for a particular trait, or they might the carry bad genes. The only way to ensure a good crop of hybrids is to plant seeds that have been hand-pollinated so you get the right mix.\u003c/p>\n\u003cp>\u003cstrong>Heirloom tomatoes are organic.\u003c/strong>\u003cbr>\nNot necessarily. Often they are organic, but they would still be called heirlooms if growers treated them with pesticides and other chemicals. And growers would have good reason to spray: heirlooms don’t have the disease and pest resistance that hybrids have acquired over generations of selective breeding. Heirlooms are particularly susceptible to fungus, which makes them crack and split. Farmers growing heirlooms get one-third the yield (or even less) than they would if they were growing hybrids, because so many plants and fruits are damaged by pests and disease. This is one reason why heirloom tomatoes are so expensive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heirlooms taste better.\u003c/strong>\u003cbr>\nOften this is true, and there are a couple of reasons for it; some are inherent to heirlooms, and some are byproducts of the way they’re grown and harvested. An heirloom tomato plant often produces a total of only two fruits; all the plant’s reproductive efforts get concentrated into just a few tomatoes. This concentrated effort could be making the tomatoes more flavorful. And, heirlooms usually have more locules—the cavities with the seeds—than commercial hybrids. These locules are flavor centers, full of volatile compounds. Hybrids are less flavorful because they were never bred for flavor—although \u003ca href=\"http://www.smithsonianmag.com/science-nature/passion-for-tomatoes.html\">that is changing\u003c/a>. Plus, heirlooms are often grown locally and allowed to ripen on the vine, as opposed to typical supermarket hybrids, which are picked when firm and green, and are ripened to redness in a warehouse with ethylene gas. When and how tomatoes ripen affects their flavor.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms are better for you.\u003c/strong>\u003cbr>\nFalse: there is no evidence for this. Heirlooms don’t have more nutrients or anti-oxidants than hybrids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A tomato tip.\u003c/strong>\u003cbr>\nWhether your shopping cart is full of heirlooms or hybrids, whether they’re red or yellow or deep purple, don’t put those tomatoes in the fridge. The cold temperature decreases whatever flavor they may have.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\">\u003cimg class=\"alignnone size-full wp-image-32629\" title=\"Slow Food Founder Carlo Petrini\" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\">\u003cimg class=\"alignnone size-full wp-image-32633\" title=\"Students checking in for Edible Education \" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" width=\"500\" height=\"366\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the webcast on YouTube. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies.\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement\u003c/a> is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThe goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement. Originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/01/slow-food-founder-kicks-off-ucb-food-politics-class/\">Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\">\u003cimg class=\"alignnone size-full wp-image-32629\" title=\"Slow Food Founder Carlo Petrini\" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\">\u003cimg class=\"alignnone size-full wp-image-32633\" title=\"Students checking in for Edible Education \" src=\"http://blogs.kqed.org/bayareabites/files/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" width=\"500\" height=\"366\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the webcast on YouTube. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies.\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement\u003c/a> is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\nThe goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement. Originally published on \u003ca href=\"http://blogs.kqed.org/bayareabites/2011/09/01/slow-food-founder-kicks-off-ucb-food-politics-class/\">Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_23340\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/cattle.jpg\">\u003cimg class=\"size-thumbnail wp-image-23340\" title=\"cattle\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/cattle-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How can California cattle ranches pull carbon out of the atmosphere? Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>What if we could pull carbon dioxide out of the atmosphere and store it underground? Well, plants do this every day—through photosynthesis. Plants take CO2 from the air and incorporate it into their tissues. When their leaves drop to the ground, or bits of their roots slough off, or they die and decompose, the carbon from the plants’ tissues goes into the soil. Researchers from UC Berkeley are working with cattle ranchers in Marin County to figure out how to increase the amount of carbon stored in the soil. I spoke to Berkeley grad student \u003ca href=\"http://nature.berkeley.edu/silverlab/?p=110\">Becca Ryals\u003c/a> to learn more about the \u003ca href=\"http://www.marincarbonproject.org/\">Marin Carbon Project\u003c/a>.\u003c!--more-->\u003c/p>\n\u003cp>Becca and other students in her advisor \u003ca href=\"http://cnr.berkeley.edu/silverlab/\">Whendee Silver’s lab\u003c/a>, in the \u003ca href=\"http://ourenvironment.berkeley.edu/\">Department of Environmental Science, Policy and Management\u003c/a> at Berkeley, had been studying the effects of climate change on the carbon in soil. They were taking soil samples from California’s rangelands to see how much carbon is stored—or sequestered—in the soil, and why carbon storage varies so much from place to place. The cattle ranchers, on whose land the researchers were working, wanted to know how their land management practices could increase carbon sequestration in their soils. The ranchers’ questions were the catalyst for the next step in Becca and her colleagues’ research.\u003c/p>\n\u003cp>They did an experiment to see whether adding compost affects the amount of carbon stored in the soil. They set up a study in 2008 in two places—Nicasio Ranch, in Marin county, and the \u003ca href=\"http://ucanr.org/sites/sfrec/\">Sierra Foothill Research and Extension Center\u003c/a> in the Sierra Valley. At each site, in some areas they added a half-inch thick layer of commercially available compost, made from yard waste and food scraps, to the soil. In other areas, they left the soil alone.\u003c/p>\n\u003cfigure id=\"attachment_23342\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/tractor2.jpg\">\u003cimg class=\"size-full wp-image-23342\" title=\"tractor2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/tractor2.jpg\" alt=\"\" width=\"640\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/08/tractor2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/08/tractor2-400x181.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compost is added to the soil at a cattle ranch, part of the Marin Carbon Project. Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>When they returned to the plots a few months later, they found that the plots with compost had a 50-70% increase in grass production. The compost had fertilized the grass and increased its growth. The ranchers were happy to see the increase in grass production—there was more forage for their cattle.\u003c/p>\n\u003cfigure id=\"attachment_23343\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg\">\u003cimg class=\"size-full wp-image-23343\" title=\"MarinCarbonExperimentalPlots\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg\" alt=\"\" width=\"640\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots-400x303.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The boxed areas were treated with a ½ inch layer of compost; the grass there grew thicker for 3 years after the compost was added. Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>Becca and her colleagues expected that after a year, the effect of the compost would have worn off. They were wrong. When they went back the next year, the grass production was still up 50-70%. They went back three years after the compost was added, and they could still see its effects—grass production was still up by 50-70%. The compost acted as a slow-release fertilizer. They’re continuing to monitor the plots: for how long will the compost added in 2008 continue to benefit the grass, the soil, and the ranchers?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Becca and her colleagues took multiple soil samples from the different plots, and found that in the compost-treated plots the amount of carbon in the soil had increased by about 20%. This is a huge increase in the world of soil carbon. Some of this carbon comes directly from the compost, and some is there because of the increase in grass production—grass dies and the carbon from its tissues enters the soil.\u003c/p>\n\u003cp>\u003ca href=\"http://nature.berkeley.edu/silverlab/?p=635\">Marcia DeLonge\u003c/a>, a post-doc in Becca’s lab, is looking at whether the type of compost matters. She’s comparing the effects of yard waste/food scrap compost and compost made from cow manure—which is readily available at her field sites, three dairies in Marin County. Their work has become well known to local ranchers, and they received offers from so many ranchers to do the study on their land that they had difficulty choosing their field sites.\u003c/p>\n\u003cp>The Marin Carbon Project is starting to talk with ranchers and local agencies about a \u003ca href=\"http://www.marincarbonproject.org/programs.php\">carbon market\u003c/a>—using the researchers’ findings, they can monitor the amount of carbon in the soil, and ranchers can be rewarded for the carbon sequestered on their property.\u003c/p>\n\u003cp>Becca, Whendee, and her lab-mates share their research findings with ranchers through presentations at public venues. The ranchers ask them questions, and the researchers figure out how they can answer them, by designing new studies and asking more questions.\u003c/p>\n\u003cp>Becca enjoys the science: “There are interesting, challenging questions,” she says. But “I really like working with the ranchers and seeing the research findings applied to everyday land management decisions.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Her work also gives her an appreciation for local food. “When I see Point Reyes Blue Cheese,” Becca says, “I know that rancher. I saw those soils.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_23340\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/cattle.jpg\">\u003cimg class=\"size-thumbnail wp-image-23340\" title=\"cattle\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/cattle-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How can California cattle ranches pull carbon out of the atmosphere? Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>What if we could pull carbon dioxide out of the atmosphere and store it underground? Well, plants do this every day—through photosynthesis. Plants take CO2 from the air and incorporate it into their tissues. When their leaves drop to the ground, or bits of their roots slough off, or they die and decompose, the carbon from the plants’ tissues goes into the soil. Researchers from UC Berkeley are working with cattle ranchers in Marin County to figure out how to increase the amount of carbon stored in the soil. I spoke to Berkeley grad student \u003ca href=\"http://nature.berkeley.edu/silverlab/?p=110\">Becca Ryals\u003c/a> to learn more about the \u003ca href=\"http://www.marincarbonproject.org/\">Marin Carbon Project\u003c/a>.\u003c!--more-->\u003c/p>\n\u003cp>Becca and other students in her advisor \u003ca href=\"http://cnr.berkeley.edu/silverlab/\">Whendee Silver’s lab\u003c/a>, in the \u003ca href=\"http://ourenvironment.berkeley.edu/\">Department of Environmental Science, Policy and Management\u003c/a> at Berkeley, had been studying the effects of climate change on the carbon in soil. They were taking soil samples from California’s rangelands to see how much carbon is stored—or sequestered—in the soil, and why carbon storage varies so much from place to place. The cattle ranchers, on whose land the researchers were working, wanted to know how their land management practices could increase carbon sequestration in their soils. The ranchers’ questions were the catalyst for the next step in Becca and her colleagues’ research.\u003c/p>\n\u003cp>They did an experiment to see whether adding compost affects the amount of carbon stored in the soil. They set up a study in 2008 in two places—Nicasio Ranch, in Marin county, and the \u003ca href=\"http://ucanr.org/sites/sfrec/\">Sierra Foothill Research and Extension Center\u003c/a> in the Sierra Valley. At each site, in some areas they added a half-inch thick layer of commercially available compost, made from yard waste and food scraps, to the soil. In other areas, they left the soil alone.\u003c/p>\n\u003cfigure id=\"attachment_23342\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/tractor2.jpg\">\u003cimg class=\"size-full wp-image-23342\" title=\"tractor2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/tractor2.jpg\" alt=\"\" width=\"640\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/08/tractor2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/08/tractor2-400x181.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compost is added to the soil at a cattle ranch, part of the Marin Carbon Project. Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>When they returned to the plots a few months later, they found that the plots with compost had a 50-70% increase in grass production. The compost had fertilized the grass and increased its growth. The ranchers were happy to see the increase in grass production—there was more forage for their cattle.\u003c/p>\n\u003cfigure id=\"attachment_23343\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg\">\u003cimg class=\"size-full wp-image-23343\" title=\"MarinCarbonExperimentalPlots\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg\" alt=\"\" width=\"640\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2011/08/MarinCarbonExperimentalPlots-400x303.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The boxed areas were treated with a ½ inch layer of compost; the grass there grew thicker for 3 years after the compost was added. Photo courtesy of Becca Ryals.\u003c/figcaption>\u003c/figure>\n\u003cp>Becca and her colleagues expected that after a year, the effect of the compost would have worn off. They were wrong. When they went back the next year, the grass production was still up 50-70%. They went back three years after the compost was added, and they could still see its effects—grass production was still up by 50-70%. The compost acted as a slow-release fertilizer. They’re continuing to monitor the plots: for how long will the compost added in 2008 continue to benefit the grass, the soil, and the ranchers?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Becca and her colleagues took multiple soil samples from the different plots, and found that in the compost-treated plots the amount of carbon in the soil had increased by about 20%. This is a huge increase in the world of soil carbon. Some of this carbon comes directly from the compost, and some is there because of the increase in grass production—grass dies and the carbon from its tissues enters the soil.\u003c/p>\n\u003cp>\u003ca href=\"http://nature.berkeley.edu/silverlab/?p=635\">Marcia DeLonge\u003c/a>, a post-doc in Becca’s lab, is looking at whether the type of compost matters. She’s comparing the effects of yard waste/food scrap compost and compost made from cow manure—which is readily available at her field sites, three dairies in Marin County. Their work has become well known to local ranchers, and they received offers from so many ranchers to do the study on their land that they had difficulty choosing their field sites.\u003c/p>\n\u003cp>The Marin Carbon Project is starting to talk with ranchers and local agencies about a \u003ca href=\"http://www.marincarbonproject.org/programs.php\">carbon market\u003c/a>—using the researchers’ findings, they can monitor the amount of carbon in the soil, and ranchers can be rewarded for the carbon sequestered on their property.\u003c/p>\n\u003cp>Becca, Whendee, and her lab-mates share their research findings with ranchers through presentations at public venues. The ranchers ask them questions, and the researchers figure out how they can answer them, by designing new studies and asking more questions.\u003c/p>\n\u003cp>Becca enjoys the science: “There are interesting, challenging questions,” she says. But “I really like working with the ranchers and seeing the research findings applied to everyday land management decisions.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Her work also gives her an appreciation for local food. “When I see Point Reyes Blue Cheese,” Becca says, “I know that rancher. I saw those soils.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar",
"title": "Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar",
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"content": "\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_20815\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides.jpg\">\u003cimg class=\"size-thumbnail wp-image-20815\" title=\"herbicides\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Applying herbicides to crops helps increase yield—but at a cost. Photo: tpmartins.\u003c/figcaption>\u003c/figure>\n\u003cp>Recent \u003ca href=\"http://ksjtracker.mit.edu/2011/07/15/lots-of-small-ink-then-nytimes-dupont-is-in-hot-water-with-landscapers-new-lawn-herbicide-mows-down-trees/\">headlines\u003c/a> have brought to light some of herbicides’ unintended effects. The herbicide Imprelis, primarily used on golf courses and the like, has been \u003ca href=\"http://www.nytimes.com/2011/07/15/science/earth/15herbicide.html?_r=1\">linked to the death of conifers\u003c/a> throughout the east and the midwest. The safety of the widely used herbicide Roundup has also been called into question. Herbicides can provide farmers and gardeners with advantages over unwanted weeds—but they also come with drawbacks.\u003c/p>\n\u003cp>When DuPont first introduced the herbicide Imprelis in 2010, it was seen as a pretty environmentally friendly option. It is really effective at preventing the growth of weeds like dandelions and ivy. It affects plants’ hormone receptors, and it works at low concentrations. Unlike other herbicides, hot temperatures or rainfall just after application do not make Imprelis ineffective—a benefit for lawn care professionals, who otherwise have to time the application of herbicides according to the weather report. But Imprelis doesn’t bind to the soil and can leach into groundwater, two reasons why the state of New York has not approved it. (California has not approved it either.) Because of these characteristics, the herbicide being taken up by nearby trees through their root systems. As a result, conifers’ needles turn brown, and some trees die. The chemicals in Imprelis stick around in the grass clippings, creating \u003ca href=\"http://www.motherearthnews.com/grow-it/imprelis-killer-compost-zb0z11zrog.aspx\">killer compost\u003c/a> that should go to the landfill rather than the compost bin or mulch pile. We haven’t heard the end of the story of Imprelis.\u003c/p>\n\u003cp>We will likely also hear more about Roundup, a big player manufactured by Monsanto. This \u003ca href=\"http://www.huffingtonpost.com/2011/06/24/roundup-scientists-birth-defects_n_883578.html\">story\u003c/a> in the Huffington Post describes several studies that indicate that the herbicide causes birth defects. Roundup and other similar herbicides contain glyphosate, which causes reproductive problems in adult animals and birth defects in animals’ offspring. Organisms like rabbits can be exposed when herbicides are applied and when they eat the plants that have been treated. Lab studies have shown that exposure to glyphosate results in malformations in frog and chicken embryos. And, lab studies show that Roundup also poses problems for human embryonic and placental cells. Herbicides that contain glyphosate are hugely popular, because they’re so effective. In the last year for which data are available, 2006-2007, the US agricultural industry applied 180 to 185 million pounds of glyphosate. From 2005 to 2007, non-agricultural use added another 8 to 11 million pounds to the ecosystem. This chemical is increasingly ingrained in the US agricultural system: farmers purchase genetically modified seeds that are resistant to Roundup (such as Roundup Ready Soybeans), and then spray Roundup on the crops. These methods allow for much higher crop yields than organic agriculture, and are cost-effective for big farms. Without the advantages that herbicides provide, farms cannot compete.\u003c/p>\n\u003cp>Eradicating weeds is a challenge, and herbicides are a big part of fighting that battle. We have a complex relationship with weeds—check out this \u003ca href=\"http://www.sciencefriday.com/program/archives/201107156\">great conversation about weeds\u003c/a> on \u003ca href=\"http://www.sciencefriday.com/\">Science Friday\u003c/a> last week. Herbicides give us some key advantages over unwanted weeds. These advantages come with drawbacks. The two herbicides under question are primarily used by industry—lawn care professionals and big ag farmers—rather than individuals. But the average citizen uses herbicides on his or her home lawn, too. Do you use herbicides? Why or why not?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/shrimp2.jpg\" alt=\"\">\u003c/a>\u003cem>Lobster mousse served at the \"Cooking for Solutions\" gala.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Recently, I spent a couple of days in Monterey learning about the sustainability of our food chain, noshing on green fish and sipping eco-wines. Yeah, a hard assignment but an important one. The Sustainable Foods Institute is a two day symposium for journalists. Among the issues we covered: the state of the ocean's health, sustainable fishing, the farm bill and America’s obesity epidemic. The conference is a ramp up to the city's biggest event of the year. \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions \u003c/a>features sustainable chefs, authors, growers and producers. Both events are hosted by the \u003ca href=\"http://www.montereybayaquarium.org/default.asp?c=tn\">Monterey Bay Aquarium\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>The two day Sustainable Foods Institute was jam packed with over thirty speakers. Here are some highlights:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Anna_Lapp%C3%A9\">Anna Lappe\u003c/a>, author of: “Climate Change at the End of Your Fork” and co-founder, with her mother, Frances Moore Lappe, of the \u003cem>\u003ca href=\"http://www.smallplanet.org/\">Small Planet Institute\u003c/a>\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Eco-Labels: The road to sustainability?\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Paul Greenberg, author of\u003ca href=\"http://fourfish.org/\"> \"Four Fish: The Future of the Last Wild Food.”\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>The history, and future, of the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Aquarium's Seafood Watch program\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Deputy Secretary of the USDA, Kathleen Merrigan\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>A conversation with Ted Turner; this was a very quirky discussion on land preservation and restaurant issues.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Trip to \u003ca href=\"http://ebfarm.com/\">Earthbound organic farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Panels on the high cost of cheap food and the 2012 Farm Bill\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two things of note: a discussion between \u003ca href=\"http://politicsoftheplate.com/\">Barry Estabrook\u003c/a> (Politics of the Plate blogger) and food sovereignty activist, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a> yielded some heavy info. about how the price of our food does not reflect its true costs, and what this really means for society, at large. Raj’s books, “Stuffed and Starved” and “The Value of Nothing,” really get into this concept. Also, recent James Beard winner Estabrook has a new book out called, “\u003ca href=\"http://tomatoland.com/\">Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit.” \u003c/a>Wow, I am just starting to read this and let’s just say I don't think I can ever buy a supermarket tomato again.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/p_veggies12.jpg\" alt=\"\">\u003c/a>\u003cem>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>What I learned about the farm bill is that California seems to be getting ripped off. Ninety percent of the state’s farmers don’t get federal farm subsidies yet provide a majority of the fruit and veggies needed to stay healthy.Legislators decide on a new 5-year farm bill in 2012. Certainly, a better farm bill means everyone needs to be at the table. Connected to all of these issues is the obesity epidemic which by 2018 will consume 1 in 5 health care dollars.\u003c/p>\n\u003cp>The conference ended on a light note with visits from celebrity chef Alton Brown and actress/environmental activist, \u003ca href=\"http://en.wikipedia.org/wiki/Isabella_Rossellini\">Isabella Rossellini\u003c/a>. If you have not seen her \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno videos\u003c/a> you are really missing something. We watched three clips with her featuring the plight of shrimp, squid and anchovies. If you want to see one of the most beautiful, talented actresses in the world elaborately costumed having sex with fish while preaching sea life sustainability, this series is for you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>36.618266 -121.902339\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/shrimp2.jpg\" alt=\"\">\u003c/a>\u003cem>Lobster mousse served at the \"Cooking for Solutions\" gala.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Recently, I spent a couple of days in Monterey learning about the sustainability of our food chain, noshing on green fish and sipping eco-wines. Yeah, a hard assignment but an important one. The Sustainable Foods Institute is a two day symposium for journalists. Among the issues we covered: the state of the ocean's health, sustainable fishing, the farm bill and America’s obesity epidemic. The conference is a ramp up to the city's biggest event of the year. \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions \u003c/a>features sustainable chefs, authors, growers and producers. Both events are hosted by the \u003ca href=\"http://www.montereybayaquarium.org/default.asp?c=tn\">Monterey Bay Aquarium\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>The two day Sustainable Foods Institute was jam packed with over thirty speakers. Here are some highlights:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Anna_Lapp%C3%A9\">Anna Lappe\u003c/a>, author of: “Climate Change at the End of Your Fork” and co-founder, with her mother, Frances Moore Lappe, of the \u003cem>\u003ca href=\"http://www.smallplanet.org/\">Small Planet Institute\u003c/a>\u003c/em>.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Eco-Labels: The road to sustainability?\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Paul Greenberg, author of\u003ca href=\"http://fourfish.org/\"> \"Four Fish: The Future of the Last Wild Food.”\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>The history, and future, of the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Aquarium's Seafood Watch program\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Deputy Secretary of the USDA, Kathleen Merrigan\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>A conversation with Ted Turner; this was a very quirky discussion on land preservation and restaurant issues.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Trip to \u003ca href=\"http://ebfarm.com/\">Earthbound organic farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cli>Panels on the high cost of cheap food and the 2012 Farm Bill\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two things of note: a discussion between \u003ca href=\"http://politicsoftheplate.com/\">Barry Estabrook\u003c/a> (Politics of the Plate blogger) and food sovereignty activist, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a> yielded some heavy info. about how the price of our food does not reflect its true costs, and what this really means for society, at large. Raj’s books, “Stuffed and Starved” and “The Value of Nothing,” really get into this concept. Also, recent James Beard winner Estabrook has a new book out called, “\u003ca href=\"http://tomatoland.com/\">Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit.” \u003c/a>Wow, I am just starting to read this and let’s just say I don't think I can ever buy a supermarket tomato again.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/p_veggies12.jpg\" alt=\"\">\u003c/a>\u003cem>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>What I learned about the farm bill is that California seems to be getting ripped off. Ninety percent of the state’s farmers don’t get federal farm subsidies yet provide a majority of the fruit and veggies needed to stay healthy.Legislators decide on a new 5-year farm bill in 2012. Certainly, a better farm bill means everyone needs to be at the table. Connected to all of these issues is the obesity epidemic which by 2018 will consume 1 in 5 health care dollars.\u003c/p>\n\u003cp>The conference ended on a light note with visits from celebrity chef Alton Brown and actress/environmental activist, \u003ca href=\"http://en.wikipedia.org/wiki/Isabella_Rossellini\">Isabella Rossellini\u003c/a>. If you have not seen her \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno videos\u003c/a> you are really missing something. We watched three clips with her featuring the plight of shrimp, squid and anchovies. If you want to see one of the most beautiful, talented actresses in the world elaborately costumed having sex with fish while preaching sea life sustainability, this series is for you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>36.618266 -121.902339\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg class=\"alignleft size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/pc2.jpg\" alt=\"tectonic tremor at Parkfield\">\u003cem>\u003c/em></span\u003c/span>\u003c/p>\n\u003cp>Last week, \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/editors-note-on-the-future-of-food-conference/2011/05/09/AFEmnojG_story_1.html\">The Future of Food Conference\u003c/a> was held at Georgetown University, where thought leaders from around the world discussed the trends in food and agriculture that will shape our future.\u003c/p>\n\u003cp>Speakers included U.S. Secretary of Agriculture Tom Vilsack, author and filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, and poet \u003ca href=\"http://en.wikipedia.org/wiki/Wendell_Berry\">Wendell Berry\u003c/a>. Yet the most surprising and memorable speech was made by the Prince of Wales on the crucial need for the world agriculture industries to adopt sustainable farming practices for the sake of global health and economic security.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Prince Charles is a \u003ca href=\"http://www.princeofwales.gov.uk/personalprofiles/residences/highgrove/homefarm/\">long-time supporter of organic and sustainable farming\u003c/a>, but this speech took his advocacy a step further, urging government officials and global agriculture industries to re-evaluate the current food structure in favor of more sustainable practices in order to secure the resilience of our planet as well as our global economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Questioning the conventional world view is a risky business. And the only reason I have done so is for the sake of your generation and for the integrity of Nature herself.”\u003c/p>\n\u003cp>The prince painted a grim picture of the current food system, arguing that it is depleting our resources and weakening our food system and economies at unprecedented rates.\u003c/p>\n\u003cp>“In the U.S., soil is being washed away ten times faster than the Earth can replenish it, and it is happening forty times faster in China and India. Twenty-two thousand square miles of arable land is turning into desert every year and, all told, it appears a quarter of the world’s farmland, two billion acres, is degraded.”\u003c/p>\n\u003cp>He also questioned our dependence on non-renewable resources as an Achilles' heel in our ability to continue to feed the world's growing population. This is contrasted to the growing obesity epidemic and deteriorating health of develped nations.\u003c/p>\n\u003cp>“Most forms of industrialized agriculture now have an umbilical dependency on oil, natural gas and other non-renewable resources. One study I have read estimates that a person today on a typical Western diet is, in effect, consuming nearly a U.S. gallon of diesel every day.”\u003c/p>\n\u003cp>“Over a billion people – one seventh of the world’s population – are hungry and another billion suffer from what is called “hidden hunger,” which is the lack of essential vitamins and nutrients in their diets. And on the reverse side of the coin, let us not forget the other tragic fact – that over a billion people in the world are now considered overweight or obese. It is an increasingly insane picture.”\u003c/p>\n\u003cp>The critical factor and cornerstone of the economic prosperity, according to Prince Charles, is the health and diversity of the top soil, which he calls “the planet's most vital renewable resource.” Though this is an idea frequently promoted by organic farming advocates, rarely if ever has such nuanced understanding of the importance of natural ecosystems been uttered by such prominent political figures.\u003c/p>\n\u003cp>“Top soil is the cornerstone of the prosperity of nations. It acts as a buffer against drought and as a carbon sink and it is the primary source of the health of all animals, plants and people.”\u003c/p>\n\u003cp>He goes on to explain that not only is sustainable farming necessary for the health of the planet and our economy, but that it can help create a more resilient global food system, directly challenging the popular mantra that organic agriculture cannot produce enough food to feed the planet.\u003c/p>\n\u003cp>“Having myself tried to farm as sustainably as possible for some twenty-six years in England...I certainly know of plenty of current evidence that adopting an approach which mirrors the miraculous ingenuity of Nature can produce surprisingly high yields of a wide range of vegetables, arable crops, beef, lamb and milk. And yet we are told ceaselessly that sustainable or organic agriculture cannot feed the world. I find this claim very hard to understand. Especially when you consider the findings of an impeccably well-researched International Assessment of Agricultural Knowledge, Science and Technology for Development, conducted in 2008 by the U.N.”\u003c/p>\n\u003cp>The report “drew on evidence from more than 400 scientists worldwide and concluded that small-scale, family-based farming systems, adopting so-called agro-ecological approaches, were among the most productive systems in developing countries.”\u003c/p>\n\u003cp>Prince Charles goes on to explain that the reason sustainable farming has not so far had great success in industrial societies is because of a “system of farm subsidies geared in such a way that it favours overwhelmingly those kinds of agricultural techniques that are responsible for the many problems I have just outlined,” and “the cost of that damage is not factored into the price of food production.”\u003c/p>\n\u003cp>“This has led to a situation where farmers are better off using intensive methods and where consumers who would prefer to buy sustainably produced food are unable to do so because of the price. There are many producers and consumers who want to do the right thing but, as things stand, “doing the right thing” is penalised.”\u003c/p>\n\u003cp>The prince address the political ramifications of this directly.\u003c/p>\n\u003cp>“Nobody wants food prices to go up, but if it is the case that the present low price of intensively produced food in developed countries is actually an illusion, only made possible by transferring the costs of cleaning up pollution or dealing with human health problems onto other agencies, then could correcting these anomalies result in a more beneficial arena where nobody is actually worse off in net terms?”\u003c/p>\n\u003cp>Ultimately he recommends developed nations change the way they think and approach food systems entirely.\u003c/p>\n\u003cp>“This all depends upon us deepening our understanding of the relationship between food, energy, water and economic security, and then creating policies which reward producers who base their farming systems on these principles.”\u003c/p>\n\u003cp>He also suggests that rather than hurting economic systems and agriculture industries, which is often suggested as a reason organic, sustainable agriculture cannot be expanded to a global scale, he explains that sustainable farming is in fact required for the strength of our economy.\u003c/p>\n\u003cp>“Capitalism depends upon capital, but our capital ultimately depends upon the health of Nature’s capital. Whether we like it or not, the two are in fact inseparable.... We need to include in the bottom line the true costs of food production – the true financial costs and the true costs to the Earth.”\u003c/p>\n\u003cp>“If we are to make our agricultural and marine systems (and therefore our economies) resilient in the long term, then we have to design policies in every sector that bring the true costs of environmental destruction and the depletion of natural capital to the fore and support an ecosystem based approach.”\u003c/p>\n\u003cp>The entire speech can be \u003ca href=\"http://www.princeofwales.gov.uk/speechesandarticles/a_speech_by_hrh_the_prince_of_wales_to_the_future_for_food_c_848967946.html\">read here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>38.8980596 -77.012154\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Questioning the conventional world view is a risky business. And the only reason I have done so is for the sake of your generation and for the integrity of Nature herself.”\u003c/p>\n\u003cp>The prince painted a grim picture of the current food system, arguing that it is depleting our resources and weakening our food system and economies at unprecedented rates.\u003c/p>\n\u003cp>“In the U.S., soil is being washed away ten times faster than the Earth can replenish it, and it is happening forty times faster in China and India. Twenty-two thousand square miles of arable land is turning into desert every year and, all told, it appears a quarter of the world’s farmland, two billion acres, is degraded.”\u003c/p>\n\u003cp>He also questioned our dependence on non-renewable resources as an Achilles' heel in our ability to continue to feed the world's growing population. This is contrasted to the growing obesity epidemic and deteriorating health of develped nations.\u003c/p>\n\u003cp>“Most forms of industrialized agriculture now have an umbilical dependency on oil, natural gas and other non-renewable resources. One study I have read estimates that a person today on a typical Western diet is, in effect, consuming nearly a U.S. gallon of diesel every day.”\u003c/p>\n\u003cp>“Over a billion people – one seventh of the world’s population – are hungry and another billion suffer from what is called “hidden hunger,” which is the lack of essential vitamins and nutrients in their diets. And on the reverse side of the coin, let us not forget the other tragic fact – that over a billion people in the world are now considered overweight or obese. It is an increasingly insane picture.”\u003c/p>\n\u003cp>The critical factor and cornerstone of the economic prosperity, according to Prince Charles, is the health and diversity of the top soil, which he calls “the planet's most vital renewable resource.” Though this is an idea frequently promoted by organic farming advocates, rarely if ever has such nuanced understanding of the importance of natural ecosystems been uttered by such prominent political figures.\u003c/p>\n\u003cp>“Top soil is the cornerstone of the prosperity of nations. It acts as a buffer against drought and as a carbon sink and it is the primary source of the health of all animals, plants and people.”\u003c/p>\n\u003cp>He goes on to explain that not only is sustainable farming necessary for the health of the planet and our economy, but that it can help create a more resilient global food system, directly challenging the popular mantra that organic agriculture cannot produce enough food to feed the planet.\u003c/p>\n\u003cp>“Having myself tried to farm as sustainably as possible for some twenty-six years in England...I certainly know of plenty of current evidence that adopting an approach which mirrors the miraculous ingenuity of Nature can produce surprisingly high yields of a wide range of vegetables, arable crops, beef, lamb and milk. And yet we are told ceaselessly that sustainable or organic agriculture cannot feed the world. I find this claim very hard to understand. Especially when you consider the findings of an impeccably well-researched International Assessment of Agricultural Knowledge, Science and Technology for Development, conducted in 2008 by the U.N.”\u003c/p>\n\u003cp>The report “drew on evidence from more than 400 scientists worldwide and concluded that small-scale, family-based farming systems, adopting so-called agro-ecological approaches, were among the most productive systems in developing countries.”\u003c/p>\n\u003cp>Prince Charles goes on to explain that the reason sustainable farming has not so far had great success in industrial societies is because of a “system of farm subsidies geared in such a way that it favours overwhelmingly those kinds of agricultural techniques that are responsible for the many problems I have just outlined,” and “the cost of that damage is not factored into the price of food production.”\u003c/p>\n\u003cp>“This has led to a situation where farmers are better off using intensive methods and where consumers who would prefer to buy sustainably produced food are unable to do so because of the price. There are many producers and consumers who want to do the right thing but, as things stand, “doing the right thing” is penalised.”\u003c/p>\n\u003cp>The prince address the political ramifications of this directly.\u003c/p>\n\u003cp>“Nobody wants food prices to go up, but if it is the case that the present low price of intensively produced food in developed countries is actually an illusion, only made possible by transferring the costs of cleaning up pollution or dealing with human health problems onto other agencies, then could correcting these anomalies result in a more beneficial arena where nobody is actually worse off in net terms?”\u003c/p>\n\u003cp>Ultimately he recommends developed nations change the way they think and approach food systems entirely.\u003c/p>\n\u003cp>“This all depends upon us deepening our understanding of the relationship between food, energy, water and economic security, and then creating policies which reward producers who base their farming systems on these principles.”\u003c/p>\n\u003cp>He also suggests that rather than hurting economic systems and agriculture industries, which is often suggested as a reason organic, sustainable agriculture cannot be expanded to a global scale, he explains that sustainable farming is in fact required for the strength of our economy.\u003c/p>\n\u003cp>“Capitalism depends upon capital, but our capital ultimately depends upon the health of Nature’s capital. Whether we like it or not, the two are in fact inseparable.... We need to include in the bottom line the true costs of food production – the true financial costs and the true costs to the Earth.”\u003c/p>\n\u003cp>“If we are to make our agricultural and marine systems (and therefore our economies) resilient in the long term, then we have to design policies in every sector that bring the true costs of environmental destruction and the depletion of natural capital to the fore and support an ecosystem based approach.”\u003c/p>\n\u003cp>The entire speech can be \u003ca href=\"http://www.princeofwales.gov.uk/speechesandarticles/a_speech_by_hrh_the_prince_of_wales_to_the_future_for_food_c_848967946.html\">read here\u003c/a>.\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 MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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