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"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bothe-Napa Valley State Park stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. However, the soils and microclimates that have drawn grape growers for over 100 years remain. The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"http://www.everytrail.com/guide/bothe-napa-valley-state-park-exploration/map?%20embed=true\" width=\"980\" height=\"450\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp align=\"center\">\u003cem>This Exploration created in collaboration with the \u003c/em>\u003ca href=\"http://www.exploratorium.edu\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/explo_logo_black3.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A visit to \u003ca href=\"http://www.parks.ca.gov/?page_id=477\">Bothe-Napa Valley State Park\u003c/a> allows hikers to make a trip back in time. The park is a still-forested hill nestled among several of the famous valley's wineries. It stands as a reminder of the natural flora and fauna of the area before much of it was cleared to create vineyards. Though the trees and other plants have been largely removed from the land used as vineyards, the soils and microclimates that have drawn grape growers for over 100 years remain.\u003c/p>\n\u003cp>The park is also teeming with plants used by Native Americans in the region, who were likely the first people to use the Valley's bounties to make intoxicating concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003ch2>Visiting the Park\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.parks.ca.gov/?page_id=477\" target=\"_blank\">Bothe-Napa Valley State Park\u003c/a>\u003c/strong>\u003cbr>\n3801 St. Helena Highway North\u003cbr>\nCalistoga, CA 94515\u003cbr>\n707-942-4575 \u003c/p>\n\u003ch2>Directions\u003c/h2>\n\u003cp>5 miles north of St. Helena and 4 miles south of Calistoga on Highway 29/128.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 north to Highway 37 at Novato, east on Highway 37 to Highway 121, north on Highway 121 to Highway 29 near Napa, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>South - Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 north to I580, west on I580 to I680, north to I780, north to I80, east to Highway 37, west to Highway 29, north on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North - Near the Coast\u003c/em>\u003c/strong>\u003cbr>\nTake Highway 101 south to Calistoga exit, go east on Mark West Rd., continuing on Porter Creek Rd. to Petrified Forest Rd., turn left, go to Highway 128, turn right and follow Highway 128 past Calistoga to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>North-Inland\u003c/em>\u003c/strong>\u003cbr>\nTake I5 south to Highway 20, west to Highway 53, south to Highway 29 at Lower Lake, then south on Highway 29 to the park entrance.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>East\u003c/em>\u003c/strong>\u003cbr>\nTake I80 west to Highway 12, west to Highway 29, then north to the park entrance.\u003c/p>\n\u003ch2>Activities\u003c/h2>\n\u003cp>\u003cstrong>Hiking\u003c/strong>: there are well over 10 miles of trail.\u003c/p>\n\u003cp>\u003cstrong>Swimming\u003c/strong>: Memorial Day weekend through mid-June, then daily through Labor Day, from 12- 6 p.m. There is an additional fee for the use of the swimming pool, to be paid at the park entrance.\u003c/p>\n\u003cp>\u003cstrong>Horseback riding\u003c/strong>: horseback ride during the spring, summer, or fall. Reservations for horseback rides can be made through \u003ca href=\"http://triplecreekhorseoutfit.com/\" target=\"_blank\">Triple Creek Horse Outfit\u003c/a> by calling (707) 933-1600.\u003c/p>\n\u003cp>\u003cstrong>Picnics\u003c/strong>: The large picnic grounds are located in the day use area, and are even available for group events and getaways. A covered area for group use contains picnic tables, a sink and an electrical outlet with a horseshoe pit and wheelchair-accessible restroom nearby.\u003c/p>\n\u003cp>\u003cstrong>Interpretive programs\u003c/strong>: offered throughout the year. Special programs can sometimes be arranged for groups by calling the park in advance.\u003c/p>\n\u003ch2>Seasons/Climate Recommended Clothing\u003c/h2>\n\u003cp>The park exhibits more seasonal changes than most Californians experience. Hot, dry summers change to mild, wet winters; in between, in spring and fall, the park and its surrounding area are probably at their finest.\u003c/p>\n\u003cp>Summer temperatures may reach 105 degrees Fahrenheit, but nights are usually cool. In the fall, when daytime temperatures are more pleasant, the leaves begin to turn, creating a dramatic and colorful display.\u003c/p>\n\u003cp>Temperatures don't often go below freezing and snow is infrequent, but nearly 45 inches of rain are apt to fall during a single winter - between December and March.\u003c/p>\n\u003ch2>More about the park\u003c/h2>\n\u003cp>Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.\u003c/p>\n\u003cp>Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.\u003c/p>\n\u003cp>The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.\u003c/p>\n\u003cp>Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.\u003c/p>\n\u003cp>Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.\u003c/p>\n\u003cp>Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.\u003c/p>\n\u003cp>Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.\u003c/p>\n\u003ch2>Wine Science\u003c/h2>\n\u003cp>\"Bright, accessible fruit.\" \"Complex minerality.\" \"Rounded corners.\"\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-pinot.jpg\">\u003c/span> Wait a minute... wine has corners? Well, in a manner of speaking. What wine definitely has is complex chemistry that changes over time, and lends each vintage its own distinctive taste-- one that reflects the environment the grapes are grown in and the scientific decisions of the winemaker. The resulting tastes and aromas are so intricate that wine lovers have their own rich vocabulary to describe them. (We'll get to those \"corners\" in a minute.)\u003c/p>\n\u003ch2>The Acid Test\u003c/h2>\n\u003cp>The acids in wine are important in lending a crisp, fresh taste that balances the natural sweetness of the grapes and helps give the wine liveliness. Too much acid, though, makes a wine taste sharp, and too little leaves it lifeless. There's a bit of personal preference involved here, too: just as some people favor grapefruit over apple juice, some wine drinkers prefer a more acidic wine. \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-vineyard.jpg\">\u003c/span>Acidity can also reflect the climate in which the grapes were grown. As they grow, grapes produce two acids, tartaric and malic, and compounds derived from these acids are found in finished wine. Grapes grown in cooler temperatures will typically be more acidic than those grown in warmer climes because in warmer temperatures, the grapes can \"sweat out\" some of their acids through respiration. What does this mean for you as a wine drinker? You can expect a Chardonnay from the somewhat toasty Napa Valley to be less acidic than one from the cooler Burgundy region of France. This is one clue an experienced wine taster can use in determining the region where a wine's grapes were grown.\u003c/p>\n\u003ch2>Tannins and Tinted Teeth\u003c/h2>\n\u003cp>Tannins are an altogether different family of chemicals and flavors (though some wine tasters confuse the two). To sense the difference, swish a sip of wine between your teeth. The acid will make your mouth water. The tannins will leave behind a dry, astringent feeling.\u003c/p>\n\u003cp>Found mostly in red wines, tannins are a group of chemicals that lend body and structure to a wine (those mysterious \"rounded corners\"). Tannins readily bind with proteins in your saliva and can stick to your teeth when you swish-- leaving serious tasters somewhat burgundy-toothed. Wines with lots of tannin are sometimes considered \"big,\" because they have a dense texture, though a wine that's \"too big\" can taste harsh. Highly tannic wines can be tempered by fatty foods, like bleu cheese, which coat your mouth and keep the tannins from reacting with your saliva.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-grapes.jpg\">\u003c/span>Wine acquires tannins from grape stems, skins, and seeds, and from wood if it's aged in oak barrels. Winemakers can control tannin level in a wine by altering factors like how long the juice remains in contact with the skin after the grapes are crushed and how long the wine is aged. They consider not only the flavor of the wine, but whether or not they intend for it to be consumed soon after bottling or to be aged.\u003c/p>\n\u003ch2>Uncorking a Great Debate\u003c/h2>\n\u003cp>A wine's tannins soften as it ages, so highly tannic wines are good candidates for the cellar. Wine researchers don't have a clear understanding of exactly what happens chemically as a wine ages, but they do know that the changes are fueled by oxygen. The wine itself contains some of the gas when it's bottled, and tiny amounts of oxygen seep in around the cork. \u003c/p>\n\u003cp>The importance of the \"leaky cork\" in the aging process is central to a debate raging in the wine community. While corks have a romantic aesthetic and may contribute to the maturing of a fine wine, they are also responsible for most of the spoilage that occurs. \"Cork taint\" results when a cork contains one of a number of compounds that impart a musty or medicinal smell to a finished wine. Cork taint affects between 5 and 8 percent of wine bottles, a significant enough percentage to send winemakers looking for other options. One of them, the screw cap, has been both lauded as a savior and dismissed with indifference.\u003c/p>\n\u003cp>Winemakers from Down Under-- Australia and New Zealand-- have taken the lead in pushing this alternative to corks. Advocates note there's no worry of contamination from a screw cap and it provides an airtight seal that can prevent oxidation. But screw caps don't quite carry the allure of a cork. And from a scientific perspective, can a wine still age finely without the tiny bit of oxygen afforded entry by a cork? It's hard for wine researchers to answer this question, since there's no clear picture of exactly what's going on inside the jug. The jury may be out for years, until connoisseurs open their decade-old screw-capped bottles and confer.\u003c/p>\n\u003ch2>\"Manipulation\" vs. \"Cheating\"\u003c/h2>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-tools.jpg\">\u003c/span>Have a look at a wine label and you'll see items like alcohol content, the producer, and the vintage year. What you won't see is a list of ingredients. While it's true that wine is pretty much just grapes and the yeasts used to ferment them, winemakers will often tweak flavors or coax a developing process along. Winemaking regulations differ throughout the world; in sweltering California, it's common practice to dilute wine with water to control the high alcohol content that results from sugary-ripe grapes, or to add acid lost through respiration. Such embellishments are forbidden in more temperate Burgundy, where winemakers often add sugar (a process banned in California) to make up for its lower content in their fruit.\u003c/p>\n\u003cp>These types of manipulations occur before adding yeast, and are viewed by most wine enthusiasts as corrections to the deficiencies of nature. Other tweaks, however, are made after yeast is added, and might be viewed differently.\u003c/p>\n\u003cp>Perhaps the most visible example is the sulfites that are often added to wine. These compounds keep harmful bacteria and other microbes at bay, but some consumers say they'd prefer wines without them. In response, a number of organic wineries have adopted a \"no sulfites\" practice. Many wine aficionados argue that it's difficult to make a good quality wine without sulfites, and that, since sulfites already occur naturally in small amounts during fermentation, people don't actually avoid them just by drinking organic wines.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/ex-barrels.jpg\">\u003c/span>More subtle questions also arise around manipulations that can alter the taste or aging process of a wine in ways that might seem artificial. A winemaker can choose to age his latest batch in newer barrels to impart an oakier flavor. Or he could speed up the aging process by injecting small amounts of oxygen into the barrel (a process known as microoxygenation). Both actions intentionally alter the wine. While the first method is one that's been practiced for centuries, the second is relatively new. Does that make the newer one \"cheating\"? Some wine drinkers would say that whatever improves the quality of the wine counts the most, while others would argue that using more traditional methods preserves the integrity of the winemaking.\u003c/p>\n\u003cp>You won't read about these behind-the-scenes manipulations on a wine label, but there's still a lot to be learned from the packaging. Knowing where a wine is produced, for example, can give you clues to how it might taste (remember the \"lower acidity in warmer climates\" hint?). If you know what you're looking for, the label can help you discern whether all the grapes are from the same region or, if it's a blend, how much of each kind of grape is used. There are many types of grapes, called varietals, each having its own unique qualities.\u003c/p>\n\u003cp>Sometimes labels include a description of the wine's flavors; try tasting the wine and see if the description matches your experience. For more of a challenge, spend some time contemplating a wine's aroma. \u003ca href=\"http://www.aromadictionary.com/winearomas.html\">Download these lists\u003c/a> with common terms used to characterize scents found in a wine's bouquet. With a little practice, you just might find yourself talking about \"grapefruit,\" \"pepper,\" and those no-longer-elusive \"rounded corners.\"\u003c/p>\n\u003cp>\u003cem>Special thanks to David W. Graves of \u003ca href=\"http://www.saintsbury.com/\">Saintsbury Vineyard\u003c/a> for his kind assistance providing insights for this Exploration.\u003c/em>\u003c/p>\n\u003ch2>Latest Visitor Photos\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Join the \u003ca href=\"http://flickr.com/groups/477027@N22\">Bothe-Napa Valley State Park photo group on Flickr\u003c/a> to share your photos of this amazing place.\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nrcs.usda.gov/Internet/FSE_MANUSCRIPTS/california/napaCA1978/napaCA1978.pdf\">Soil Survey of Napa County, California\u003c/a>\u003c/li>\n\u003cli>\u003ca>The Sparkling Science of Champagne\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/food/\">Check Please! Bay Area - KQED\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_earthquake.jpg\">\u003cem>Geologists say it's likely that a major earthquake will hit\u003cbr>\nthe Bay Area sometime in the next 25 years.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I woke up to what sounded like mumbling coming from my radio. I thought maybe the alarm had gone off, but it was only 4:40 a.m. and I get up at 6. I lay listening to the humming of the fan, in my bed at my apartment in Oakland on Friday, July 20.\u003c/p>\n\u003cp>Suddenly, the whole building erupted in violent shaking.\u003c/p>\n\u003cp>A few thoughts flew through my mind. \"Is this the big one? Is our apartment retrofitted? Will it fall off its foundation?\" Then the quake was over. I sat up. \"Wow, that was about a 6.0,\" I predicted. Earlier in the year, we had been in several earthquakes that were in the 3.0 range. I thought my guess was accurate, but it turned out I was way off. The quake was a 4.2. It's understandable I was off so far on my guess, though.\u003c/p>\n\u003cp>First of all, where I live was almost right on top of the epicenter, and its energy hadn't dissipated from traveling a long distance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Secondly, earthquake magnitude can be hard to guess because it is measured on a logarithmic, not linear, scale. In other words, when a quake is 3.0 on the Richter scale, it isn't merely three times stronger than a 1.0 earthquake. It's actually 100 times stronger. Each whole number on the Richter scale is an order of magnitude bigger than the previous whole number. Thus a 2.0 quake is ten times stronger than a 1.0 quake, and a 4.0 earthquake is 1,000 (1x10x10x10) times stronger than a 1.0 earthquake. Likewise, a 7.0 quake is a million times (106) stronger than a 1.0, which is why it can be so hard to guess actual size.\u003c/p>\n\u003cp>Unfortunately, there is a high probability that a 7.0 earthquake will hit the Bay Area in the next twenty years. Its source will be the Hayward Fault, one of the branches of the San Andreas Fault. The last time there was a major quake on the Hayward Fault was in 1868. It was known as the \"Great San Francisco Earthquake\", until S.F. was hit by a major quake from the San Andreas Fault in 1906.\u003c/p>\n\u003cp>A quake of a magnitude of 7.0 is immensely powerful. When it hits, it will cause major structural damage. The Loma Prieta earthquake, in 1989, was between a 6.9 and 7.1. It wiped out large sections of freeway, and caused all sorts of problems that affect Bay Area residents to this day.\u003c/p>\n\u003cp>Regrettably, there isn't much scientists can do to accurately predict earthquakes. They have even tried observing the abnormal behavior of animals. But studies done in the 1970's, by the United States Geological Survey, found there is no evidence that this was a reliable predictor. As a result, the USGS has not devoted further resources to similar studies.\u003c/p>\n\u003cp>Maybe someday we'll figure out how to predict earthquakes, but in the meantime I'm going to get serious about that \u003ca href=\"http://www.fema.gov/areyouready\" target=\"_blank\">disaster preparedness plan\u003c/a> that I keep putting off. Really I will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cem>\u003cem>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_donovan.jpg\">\u003c/em>\u003c/em>\u003c/span>\u003cem>\u003cem>\u003cem>\u003cstrong>Donovan Rittenbach\u003c/strong> is the Web Manager for the \u003ca href=\"http://www.calacademy.org\" title=\"California Academy of Sciences\">California Academy of Sciences\u003c/a>. He has a Master's Degree in Multimedia, and 12 years of web & multimedia industry experience.\u003c/em>\u003c/em>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_earthquake.jpg\">\u003cem>Geologists say it's likely that a major earthquake will hit\u003cbr>\nthe Bay Area sometime in the next 25 years.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>I woke up to what sounded like mumbling coming from my radio. I thought maybe the alarm had gone off, but it was only 4:40 a.m. and I get up at 6. I lay listening to the humming of the fan, in my bed at my apartment in Oakland on Friday, July 20.\u003c/p>\n\u003cp>Suddenly, the whole building erupted in violent shaking.\u003c/p>\n\u003cp>A few thoughts flew through my mind. \"Is this the big one? Is our apartment retrofitted? Will it fall off its foundation?\" Then the quake was over. I sat up. \"Wow, that was about a 6.0,\" I predicted. Earlier in the year, we had been in several earthquakes that were in the 3.0 range. I thought my guess was accurate, but it turned out I was way off. The quake was a 4.2. It's understandable I was off so far on my guess, though.\u003c/p>\n\u003cp>First of all, where I live was almost right on top of the epicenter, and its energy hadn't dissipated from traveling a long distance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Secondly, earthquake magnitude can be hard to guess because it is measured on a logarithmic, not linear, scale. In other words, when a quake is 3.0 on the Richter scale, it isn't merely three times stronger than a 1.0 earthquake. It's actually 100 times stronger. Each whole number on the Richter scale is an order of magnitude bigger than the previous whole number. Thus a 2.0 quake is ten times stronger than a 1.0 quake, and a 4.0 earthquake is 1,000 (1x10x10x10) times stronger than a 1.0 earthquake. Likewise, a 7.0 quake is a million times (106) stronger than a 1.0, which is why it can be so hard to guess actual size.\u003c/p>\n\u003cp>Unfortunately, there is a high probability that a 7.0 earthquake will hit the Bay Area in the next twenty years. Its source will be the Hayward Fault, one of the branches of the San Andreas Fault. The last time there was a major quake on the Hayward Fault was in 1868. It was known as the \"Great San Francisco Earthquake\", until S.F. was hit by a major quake from the San Andreas Fault in 1906.\u003c/p>\n\u003cp>A quake of a magnitude of 7.0 is immensely powerful. When it hits, it will cause major structural damage. The Loma Prieta earthquake, in 1989, was between a 6.9 and 7.1. It wiped out large sections of freeway, and caused all sorts of problems that affect Bay Area residents to this day.\u003c/p>\n\u003cp>Regrettably, there isn't much scientists can do to accurately predict earthquakes. They have even tried observing the abnormal behavior of animals. But studies done in the 1970's, by the United States Geological Survey, found there is no evidence that this was a reliable predictor. As a result, the USGS has not devoted further resources to similar studies.\u003c/p>\n\u003cp>Maybe someday we'll figure out how to predict earthquakes, but in the meantime I'm going to get serious about that \u003ca href=\"http://www.fema.gov/areyouready\" target=\"_blank\">disaster preparedness plan\u003c/a> that I keep putting off. Really I will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cem>\u003cem>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_donovan.jpg\">\u003c/em>\u003c/em>\u003c/span>\u003cem>\u003cem>\u003cem>\u003cstrong>Donovan Rittenbach\u003c/strong> is the Web Manager for the \u003ca href=\"http://www.calacademy.org\" title=\"California Academy of Sciences\">California Academy of Sciences\u003c/a>. He has a Master's Degree in Multimedia, and 12 years of web & multimedia industry experience.\u003c/em>\u003c/em>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest/television/view/435\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/114b_landslides300-2.jpg\">\u003c/a>\u003c/span>With its rolling hills and winter storms, the Bay Area has been a landslide hotspot, putting houses and lives at risk. Meet the geologists working to understand and predict these natural disasters.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest/television/view/435\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/tv_icon_light.gif\">\u003c/a>\u003c/span>You may \u003ca href=\"http://www.kqed.org/quest/television/view/435\">view the \"Landslide Detectives\" TV Story\u003c/a> online, as well as find additional links and resources. You may also \u003ca href=\"http://www.flickr.com/photos/kqedquest/sets/72157600860117755/\">view additional images for this story\u003c/a> in our Landslide Detectives flickr photo set.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_cbauer.jpg\">\u003c/span>\u003cem>\u003cstrong>Chris Bauer\u003c/strong> is a Segment Producer for television on QUEST, and is the producer for this story.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_sanjoaquin.jpg\" alt=\"\">\u003c/span>Earlier this month, Congress held a hearing on a bill to implement the San Joaquin River restoration settlement. The legislation is one of the final hurdles on the long track to what arguably will be \u003cem>the longest river restoration in North America\u003c/em>.\u003c/p>\n\u003cp>At one time the \u003ca href=\"http://en.wikipedia.org/wiki/San_Joaquin_River\" target=\"_blank\">San Joaquin River\u003c/a>-- California’s 2nd longest -- flowed more than 350 miles from its headwaters in the southern Sierra to the Delta and into San Francisco Bay. Paddlewheelers plied the river as far as Fresno. Each spring, some 300,000 \u003ca href=\"http://en.wikipedia.org/wiki/Chinook_salmon\" target=\"_blank\">Chinook salmon\u003c/a> made the journey from the Pacific up the river to spawn-- the state’s largest and southern-most spring Chinook salmon run. The fish, well-adapted to the snowmelt runoff system of the Sierra, were so plentiful they were harvested for hog feed, and the sound of their splashing was said to keep folks up at night.\u003c/p>\n\u003cp>Now you are lucky to hear even a trickle of water.\u003c/p>\n\u003cp>In the 1940s, \u003ca href=\"http://en.wikipedia.org/wiki/Friant_Dam\" target=\"_blank\">Friant Dam\u003c/a> was constructed near Fresno, redirecting the water to growers in the eastern and southern San Joaquin Valley. As operated, the dam diverted nearly every drop in the river in most years, reducing about 60 miles of it to dust and severing at the hip a large piece of the watershed that once drained to the Bay. For a time, state fish and game officials struggled to keep the salmon runs alive, even loading the fish into tanks to truck them around dry reaches. But by the 1950s, the fish were gone.\u003c/p>\n\u003cp>In 1988, a coalition of environmental organizations (including The Bay Institute) filed suit, arguing in part that the operation of\u003ca href=\"http://www.nrdc.org/water/conservation/sanjoaquin.asp\" target=\"_blank\"> the dam violated Section 5937 of the California Fish & Game Code\u003c/a>. This law requires dam owners (in this case, the federal government) to release enough water to keep fish below the dam \"in good condition.\" In 2006, after an eighteen-year legal battle, a federal court approved a settlement that will restore year-round flows to the river and reintroduce salmon before 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is not only the salmon who will benefit. Cut off from the river’s headwaters in the Sierra, today lower San Joaquin flows are limited to polluted agricultural runoff and the highly depleted contributions of its lower tributaries (the Merced, Tuolumne, and Stanislaus Rivers). Restoring freshwater flows will improve water quality in this part of the river, as well as in the Delta and the Bay. That’s good news not just for the salmon, but also for fish and wildlife in the Bay-Delta and for the millions of Californians whose drinking water comes out of the Delta.\u003c/p>\n\u003cp>A restored San Joaquin won't look like those historical accounts of a river bursting with salmon. But a living, functioning river will be resurrected from the dead, which is pretty miraculous stuff. When it happens, I think we should all take picnic and sit on the banks somewhere a bit northwest of Fresno and be among the first to hear a wondrous sound, a sound no one has heard along that stretch of river in more than half a century: the splash of spawning salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_annd.jpg\" alt=\"\">\u003c/span>\u003cem>\u003cstrong>Ann Dickinson\u003c/strong> is Communications Manager for The Bay Institute (\u003ca href=\"http://www.bay.org\">www.bay.org\u003c/a>), a nonprofit research, education, and advocacy organization dedicated to protecting and restoring San Francisco Bay and its watershed, “from the Sierra to the sea.”\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is not only the salmon who will benefit. Cut off from the river’s headwaters in the Sierra, today lower San Joaquin flows are limited to polluted agricultural runoff and the highly depleted contributions of its lower tributaries (the Merced, Tuolumne, and Stanislaus Rivers). Restoring freshwater flows will improve water quality in this part of the river, as well as in the Delta and the Bay. That’s good news not just for the salmon, but also for fish and wildlife in the Bay-Delta and for the millions of Californians whose drinking water comes out of the Delta.\u003c/p>\n\u003cp>A restored San Joaquin won't look like those historical accounts of a river bursting with salmon. But a living, functioning river will be resurrected from the dead, which is pretty miraculous stuff. When it happens, I think we should all take picnic and sit on the banks somewhere a bit northwest of Fresno and be among the first to hear a wondrous sound, a sound no one has heard along that stretch of river in more than half a century: the splash of spawning salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_annd.jpg\" alt=\"\">\u003c/span>\u003cem>\u003cstrong>Ann Dickinson\u003c/strong> is Communications Manager for The Bay Institute (\u003ca href=\"http://www.bay.org\">www.bay.org\u003c/a>), a nonprofit research, education, and advocacy organization dedicated to protecting and restoring San Francisco Bay and its watershed, “from the Sierra to the sea.”\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_diablo.jpg\">\u003cem>Students play in caves at rock city.\u003cbr>\nPhoto by Jason Stalter\u003c/em>\u003c/span>\u003ca href=\"http://www.mdia.org/\" target=\"_blank\">Mount Diablo\u003c/a> is a monstrous conniption fit of a geological formation that erupted into Northern California’s landscape 165 million years ago. It juts out of nowhere in the gentle rolling curves of a line of hills that runs from San Jose up to Martinez.\u003c/p>\n\u003cp>At 3,849 feet, its not particularly high, relative to most mountains, but the view from its peak is heavenly. This is especially true on a winter day after a storm has just come through and swept the haze from the surrounding area.\u003c/p>\n\u003cp>On the right day, you can go to the top of this grand mountain and look out to the west, beyond the Golden Gate Bridge, all the way to the \u003ca href=\"http://en.wikipedia.org/wiki/Farallon_Islands\" target=\"_blank\">Farallon Islands\u003c/a>, an important shark breeding ground. If you look to the south, you will see \u003ca href=\"http://en.wikipedia.org/wiki/Mount_Hamilton_(California)\" target=\"_blank\">Mount Hamilton\u003c/a>, home of the \u003ca href=\"http://www.ucolick.org/\" target=\"_blank\">James Lick Observatory\u003c/a>, and one of the most, stable, air masses in the world. To the East, the Sierras will jut out of the horizon like an invading horde of giants. To the North you will see the winding, twisting snarls of the Delta. Beyond that one can see the \u003ca href=\"http://en.wikipedia.org/wiki/Rancho_Seco_Nuclear_Generating_Station\" target=\"_blank\">nuclear reactors of Rancho Seco\u003c/a>, just outside of Sacramento. Even further beyond that you might see \u003ca href=\"http://en.wikipedia.org/wiki/Lassen_Peak\" target=\"_blank\">Mount Lassen\u003c/a> nestled in the Cascades, over 200 miles away.\u003c/p>\n\u003cp>While you are there, I highly recommend you do some hiking. There is an incredible variety of geological formations around, but my favorite is Rock City. It’s huge boulders are easily climbed, just watch out for the scorpions. The caves are a sure winner for the kids too, if you happen to bring them along.\u003c/p>\n\u003cp>While you are there, take a history lesson. The history of Mount Diablo is rich and colorful. It was a sacred mountain for the Miwok Indians who hunted there, and a sister of another sacred mountain to the west, Mt. Tamalpais. If you are lucky you might find remnants of rock fortifications they built, scattered about the mountainside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A plethora of wildlife abounds on Mt. Diablo. You can see deer, mountain lions and turkey vultures, but you won’t see condors, pronghorn antelope, condors, prairie hawks, elk and grizzlies. Unfortunately they vanished almost a hundred years ago. When I say vanish, I’m not talking magic acts here. I mean that humans hadn’t conceived of the notion of “sustainable hunting” back then, so they wiped them all out. Yay humans! <sarcasm> We’re the smartest animals on the whole planet. Now, if only we can keep from wiping ourselves out. </sarcasm>. But I digress…\u003c/p>\n\u003cp>Mount Diablo got its name because of a mistranslation. It all started when the Spanish army was pursuing a band of native Americans in 1806, in order to help them “find God” back at the mission. The natives didn’t want to become “civilized”, so they took cover in a thicket near Pacheco. The Spaniards surrounded them, and setup camp with the intention of rounding their potential converts up in the morning.\u003c/p>\n\u003cp>During the night, the Indians escaped across the Carquinez Strait, which the Spanish army claimed was only possible “with the help of the Devil”. (He had nothing better to do, but thwart the forces of righteousness.) Consequently, the commander named the thicket “Monte del Diablo”, or The Devil’s Thicket. Anglo settlers later came along and misinterpreted the name, whereupon they assigned it to the most obvious, local landmark that made sense. Oops.\u003c/p>\n\u003cp>Surely they must have known that the devil is ALWAYS in the details…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_donovan.jpg\">\u003c/span>\u003cem>\u003cstrong>Donovan Rittenbach\u003c/strong> is the Web Manager for the \u003ca href=\"http://www.calacademy.org\" title=\"California Academy of Sciences\">California Academy of Sciences\u003c/a>. He has a Master’s Degree in Multimedia, and 12 years of web & multimedia industry experience.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A plethora of wildlife abounds on Mt. Diablo. You can see deer, mountain lions and turkey vultures, but you won’t see condors, pronghorn antelope, condors, prairie hawks, elk and grizzlies. Unfortunately they vanished almost a hundred years ago. When I say vanish, I’m not talking magic acts here. I mean that humans hadn’t conceived of the notion of “sustainable hunting” back then, so they wiped them all out. Yay humans! <sarcasm> We’re the smartest animals on the whole planet. Now, if only we can keep from wiping ourselves out. </sarcasm>. But I digress…\u003c/p>\n\u003cp>Mount Diablo got its name because of a mistranslation. It all started when the Spanish army was pursuing a band of native Americans in 1806, in order to help them “find God” back at the mission. The natives didn’t want to become “civilized”, so they took cover in a thicket near Pacheco. The Spaniards surrounded them, and setup camp with the intention of rounding their potential converts up in the morning.\u003c/p>\n\u003cp>During the night, the Indians escaped across the Carquinez Strait, which the Spanish army claimed was only possible “with the help of the Devil”. (He had nothing better to do, but thwart the forces of righteousness.) Consequently, the commander named the thicket “Monte del Diablo”, or The Devil’s Thicket. Anglo settlers later came along and misinterpreted the name, whereupon they assigned it to the most obvious, local landmark that made sense. Oops.\u003c/p>\n\u003cp>Surely they must have known that the devil is ALWAYS in the details…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_donovan.jpg\">\u003c/span>\u003cem>\u003cstrong>Donovan Rittenbach\u003c/strong> is the Web Manager for the \u003ca href=\"http://www.calacademy.org\" title=\"California Academy of Sciences\">California Academy of Sciences\u003c/a>. He has a Master’s Degree in Multimedia, and 12 years of web & multimedia industry experience.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/blog_bay.jpg\">\u003c/span>The spot where I am sitting used to be Bay.\u003c/p>\n\u003cp>And yet these days-- even from my second story office window at the old \u003ca href=\"http://www.militarymuseum.org/HamiltonAFB.html\" target=\"_blank\">Hamilton Army Airfield\u003c/a>-- you can’t see water. In fact, you’d have to walk past a couple blocks of houses, climb a levee, cross acres of abandoned and weed-studded runways, and scramble over another levee before even having to worry about your toes getting wet.\u003c/p>\n\u003cp>It is the same story all around the Bay, which was once ringed with 196,000 acres of wetlands. These wetlands supported huge flocks of shorebirds and waterfowl, served as key nursery habitat for fish and for invertebrates, and were home to unique species like the \u003ca href=\"http://en.wikipedia.org/wiki/California_clapper_rail\" target=\"_blank\">California Clapper Rail\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Salt_Marsh_Harvest_Mouse\" target=\"_blank\">Salt Marsh Harvest Mouse\u003c/a> (both now endangered). All that has changed. Since the days of the Gold Rush, more than a third of the San Francisco Bay Estuary has been drained or filled. About 85% of its wetlands are gone. (Some of you, like me, may be sitting on them \u003ca href=\"http://www.bay.org/about_the_bay_watershed.htm\">right now\u003c/a>).\u003c/p>\n\u003cp>Hamilton is typical. What was to become the Airfield was first diked in the late 1800s, much like many similar sites around San Pablo Bay. The onetime wetlands became farmland for oat hay and peas. The Federal Government bought the land in 1932 and built the airfield, which provided key support for troops from WW II through Vietnam.\u003c/p>\n\u003cp>Now, in what some might consider the ecological equivalent of beating swords into ploughshares, some 700 acres of the land once occupied by the military is being readied to be ceded back to its original inhabitants: birds, fish, pickleweed, the mud and tidal waters of San Francisco Bay. Dredge material from the Port of Oakland will be brought in to top the runways (which have subsided below sea level), and then eventually the levees will be breached and the Bay will reconquer a bit of land. The acquisition of another parcel in Bel Marin Keys just to the north of Hamilton has the potential to make this a 2,600 acre restoration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, all around the Bay tens of thousands of acres are being reconnected to the Bay for the first time in more than a century. Ultimately, there are plans to restore 100,000 acres (the equivalent of 100 Golden Gate Parks)-- one of the largest coastal wetland restorations in the world. We’re at an exciting juncture in the Bay’s history: After a century and a half during which the Bay has been shrinking in the face of diking, draining, and development, it is now on the verge of a comeback. A wetlands renaissance. Obviously the Bay of the future won’t look like the Bay of the past, with its flocks of birds that could darken the sky. But, still, what a sight it will be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_annd.jpg\">\u003c/span>\u003cem>\u003cstrong>Ann Dickinson\u003c/strong> is Communications Manager for The Bay Institute (\u003ca href=\"http://www.bay.org\">www.bay.org\u003c/a>), a nonprofit research, education, and advocacy organization dedicated to protecting and restoring San Francisco Bay and its watershed, “from the Sierra to the sea.”\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, all around the Bay tens of thousands of acres are being reconnected to the Bay for the first time in more than a century. Ultimately, there are plans to restore 100,000 acres (the equivalent of 100 Golden Gate Parks)-- one of the largest coastal wetland restorations in the world. We’re at an exciting juncture in the Bay’s history: After a century and a half during which the Bay has been shrinking in the face of diking, draining, and development, it is now on the verge of a comeback. A wetlands renaissance. Obviously the Bay of the future won’t look like the Bay of the past, with its flocks of birds that could darken the sky. But, still, what a sight it will be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_annd.jpg\">\u003c/span>\u003cem>\u003cstrong>Ann Dickinson\u003c/strong> is Communications Manager for The Bay Institute (\u003ca href=\"http://www.bay.org\">www.bay.org\u003c/a>), a nonprofit research, education, and advocacy organization dedicated to protecting and restoring San Francisco Bay and its watershed, “from the Sierra to the sea.”\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/radio_9_edgewood300.jpg\" alt=\"\">\u003c/span>The Checkerspot Butterfly was once a vibrant part of spring in San Mateo County, but today's it's hard to spot a single one. Exhaust fumes from Highway 280 have contributed to the decline of this tiny butterfly, making it a victim of what is called \"drive-by extinction.\" QUEST follows a biologist in Edgewood Park and Natural Preserve as he works to bring back the Checkerspot.\u003c/p>\n\u003cp>\u003cem>You may also \u003ca href=\"http://ww2.kqed.org/quest/audio/view/221\">listen to this report online\u003c/a>, as well as see and discuss geotagged photos from our visit to Edgewood Park and the Bay Checkerspot Butterfly in our \u003ca href=\"http://www.flickr.com/photos/kqedquest/sets/72157600050458581/\">Drive by Extinction - KQED QUEST Flickr photo set\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_andreak.jpg\" alt=\"\">\u003c/span>\u003cem>\u003cstrong>Andrea Kissack\u003c/strong> is Senior Editor for QUEST at KQED Public Radio.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/radio_9_tunnel300.jpg\">\u003c/span>The coast between Pacifica and Montara is unsurpassed in scenic beauty. Carved out of the steep cliff sides, Route 1 hugs the coastline for much of the distance between these two towns. In one part, the road crosses the aptly named Devil's Slide region, a steep, unstable geological formation. This section of road has a long history of closure due to rockslides and land slippage. One of the longest road closures happened in 1995. It lasted 158 days, and cost almost $3 million to repair. It was closed again recently due to another major slide. Following many years of public input and careful evaluation of alternatives, Devil's Slide will be by-passed by two inland tunnels, providing a safe, dependable highway between Pacifica and Montara.\u003c/p>\n\u003cp>For those working on California's first tunnel in 43 years, it's an opportunity of a lifetime.\u003c/p>\n\u003cp>\u003cem>You may \u003ca href=\"http://ww2.kqed.org/quest/audio/view/212\">listen to the \"Devil's Slide\" Radio report\u003c/a> online, and \u003ca href=\"http://www.flickr.com/photos/kqedquest/sets/72157600031882138/\" target=\"_blank\">view geotagged photos\u003c/a> from this story on the KQED QUEST - Devil's Slide photo set.\u003c/em>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/icon_amys.jpg\">\u003c/span>\u003cem>\u003cstrong>Amy Standen\u003c/strong> is a Reporter for QUEST and \u003ca href=\"http://www.kqed.org/radio/\">Radio News\u003c/a> at KQED-FM.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
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