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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/39/2011/06/spirits300.jpg\" alt=\"\">\u003c/a>\u003cem>By one estimate, there are 10 million alcoholics in the US. Photo Credit: \u003ca href=\"http://commons.wikimedia.org/wiki/File:Spirituosen-im-supermarkt.jpg\">Ralf Roletschek \u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Joseph McHugh is an artist who lives in San Francisco. Like his father before him, Joe had always been a drinker. But recently, it started to pick up. \u003c/p>\n\u003cp>“It sort of got out of control,” he says. “It wasn’t starting at five o’clock, it was starting at noon, when I’d have a couple shots and so forth.” \u003c/p>\n\u003cp>He was having blackouts, he says. He remembered nothing, but people would tell him stories of what he’d done. “Like what?” I ask him. \u003c/p>\n\u003cp>“Things I don’t want to even mention, ok?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What brought McHugh \u003ca href=\"http://www.sanfrancisco.va.gov/\">VA Medical Center\u003c/a> in San Francisco was a heart attack. It literally terrified him into sobriety. He's been dry a month now, slogging through recovery with other men whose lives have also become simply untenable. \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/06/2011-06-13-quest.mp3\" ]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-search-for-alcoholisms-miracle-drug\">The Search for Alcoholism's Miracle Drug\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>McHugh’s story is a familiar one to doctors who treat alcoholism, like Peter Banys, Director of Substance Abuse Programs at the VA.\u003c/p>\n\u003cp>“It's always a crisis,” Banys says. “And it can be a marital crisis, a family crisis, or job termination.”\u003c/p>\n\u003cp>Alcoholism is a very treatable disease, says Banys. Because of all the recent research, people like McHugh have more options than ever, including AA, therapy, and medication, which can be effective in preventing relapse.\u003c/p>\n\u003cp>Still, there are some challenges. First of all, the meds are a tough sell, Banys says. He says his patients often think of their alcoholism as a moral weakness. \u003c/p>\n\u003cp>“One of the things we hear a lot,” he says, “is I don’t want to depend on a drug. They’ve been depending on a drug for 25 years, they don’t want to depend on ours.”\u003c/p>\n\u003cp>Another problem is that drugs that once seemed promising have often fallen short. \u003c/p>\n\u003cp>Take \u003ca href=\"http://www.drugs.com/pro/naltrexone.html\">Naltrexone\u003c/a>, which was approved in 1995. Naltrexone blocks the brain’s opioid receptors, which make alcohol feel good.\u003c/p>\n\u003cp>“That was the great hope,” says Banys. “It kind of crumbled in our hands.” \u003c/p>\n\u003cp>On many people, Natrexone has no effect all. They’re just wired differently.\u003c/p>\n\u003cp>And that’s proven to be a useful insight. \u003c/p>\n\u003cp>“One of the things that we have to make clear is that alcoholism is almost certainly not a single disease or disorder. I believe that in the near future, we will be talking about “the alcoholisms.”\u003c/p>\n\u003cp>The fact of these “alcoholisms” means that researchers are now targeting specific kinds aspects of brain chemistry that might be involved in alcoholism.\u003c/p>\n\u003cp>Howard Fields directs Human Clinical Research at the \u003ca href=\"http://www.galloresearch.org/\">Gallo Center in Emeryville,\u003c/a> an institute devoted to alcoholism and addiction, affiliated with The University of California, San Francisco.\u003c/p>\n\u003cp>What interests him is something familiar to many of us: Impulsivity. Different people are impulsive to different degrees, just like rats, and other animals. From an evolutionary standpoint, this makes sense. \u003c/p>\n\u003cp>“You want someone who would throw themselves on the hand grenade and save the lives of other people,” says Fields. “The same people who wind up in prison might be completely different in a battlefield situation. They might be the heroes.” \u003c/p>\n\u003cp>But in regular life, impulsivity can be a dangerous trait to have, says Fields. “If you score high for impulsivity, you are at greater risk to actually become an abuser or an addict. There’s no question about that.”\u003c/p>\n\u003cp>Fields says that in some people, impulsivity \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18160646\">can be traced back\u003c/a> to a specific gene. If you have it, you’re more likely to be impulsive. And it turns out, there is already a drug on the market that targets a function of this gene. It’s called tolcapone, and it’s prescribed to people with Parkinson’s disease. \u003c/p>\n\u003cp>So what Fields aims to find out is whether tolcapone might actually make people less impulsive. And if that’s true, whether it can help people limit their drinking. \u003ca href=\"http://clinicaltrialsfeeds.org/clinical-trials/show/NCT01158950\">This research\u003c/a> is now in human clinical trials. \u003c/p>\n\u003cp>Of course, even if the drug works for some people, it won’t work for everyone. The fact that there are “alcoholisms,” as Peter Banys put it, means that there may never be a single miracle drug. \u003c/p>\n\u003cp>But whatever the future holds, the goal of treatment will always look more or less the same: More people like Joseph McHugh, who have made the life-changing decision to get and stay sober. \u003c/p>\n\u003cp>McHugh says it’s hard to know what things will be like, once he’s out of rehab and back with his family. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What brought McHugh \u003ca href=\"http://www.sanfrancisco.va.gov/\">VA Medical Center\u003c/a> in San Francisco was a heart attack. It literally terrified him into sobriety. He's been dry a month now, slogging through recovery with other men whose lives have also become simply untenable. \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/06/2011-06-13-quest.mp3\" ]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-search-for-alcoholisms-miracle-drug\">The Search for Alcoholism's Miracle Drug\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>McHugh’s story is a familiar one to doctors who treat alcoholism, like Peter Banys, Director of Substance Abuse Programs at the VA.\u003c/p>\n\u003cp>“It's always a crisis,” Banys says. “And it can be a marital crisis, a family crisis, or job termination.”\u003c/p>\n\u003cp>Alcoholism is a very treatable disease, says Banys. 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They’re just wired differently.\u003c/p>\n\u003cp>And that’s proven to be a useful insight. \u003c/p>\n\u003cp>“One of the things that we have to make clear is that alcoholism is almost certainly not a single disease or disorder. I believe that in the near future, we will be talking about “the alcoholisms.”\u003c/p>\n\u003cp>The fact of these “alcoholisms” means that researchers are now targeting specific kinds aspects of brain chemistry that might be involved in alcoholism.\u003c/p>\n\u003cp>Howard Fields directs Human Clinical Research at the \u003ca href=\"http://www.galloresearch.org/\">Gallo Center in Emeryville,\u003c/a> an institute devoted to alcoholism and addiction, affiliated with The University of California, San Francisco.\u003c/p>\n\u003cp>What interests him is something familiar to many of us: Impulsivity. Different people are impulsive to different degrees, just like rats, and other animals. From an evolutionary standpoint, this makes sense. \u003c/p>\n\u003cp>“You want someone who would throw themselves on the hand grenade and save the lives of other people,” says Fields. “The same people who wind up in prison might be completely different in a battlefield situation. They might be the heroes.” \u003c/p>\n\u003cp>But in regular life, impulsivity can be a dangerous trait to have, says Fields. “If you score high for impulsivity, you are at greater risk to actually become an abuser or an addict. There’s no question about that.”\u003c/p>\n\u003cp>Fields says that in some people, impulsivity \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18160646\">can be traced back\u003c/a> to a specific gene. If you have it, you’re more likely to be impulsive. And it turns out, there is already a drug on the market that targets a function of this gene. It’s called tolcapone, and it’s prescribed to people with Parkinson’s disease. \u003c/p>\n\u003cp>So what Fields aims to find out is whether tolcapone might actually make people less impulsive. And if that’s true, whether it can help people limit their drinking. \u003ca href=\"http://clinicaltrialsfeeds.org/clinical-trials/show/NCT01158950\">This research\u003c/a> is now in human clinical trials. \u003c/p>\n\u003cp>Of course, even if the drug works for some people, it won’t work for everyone. The fact that there are “alcoholisms,” as Peter Banys put it, means that there may never be a single miracle drug. \u003c/p>\n\u003cp>But whatever the future holds, the goal of treatment will always look more or less the same: More people like Joseph McHugh, who have made the life-changing decision to get and stay sober. \u003c/p>\n\u003cp>McHugh says it’s hard to know what things will be like, once he’s out of rehab and back with his family. But he’s optimistic.\u003c/p>\n\u003cp>“I’m sort of glad that everything is where it is now. Because it is a change. It’s a necessary change.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7813092 -122.5032109\u003c/p>\n\n\u003c/div>\u003c/p>",
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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/39/2011/06/mole300.jpg\" alt=\"\">\u003c/a>\u003cem>The nose of the star-nosed mole is much more sensitive than the human hand. Credit: Dr. Ken Catania, Vanderbilt University\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Pain is the most common reason for trips to the doctor's office. So it makes sense that pain treatment is a huge part of our healthcare system, costing more than 100 billion dollars a year. But how exactly pain works is still a mystery in many ways.\u003c/p>\n\u003cp>Like any normal 9-year-old, Maddie Burkhardt was playing outside with her friends last summer, racing around in a pedal go-cart. \u003c/p>\n\u003cp>\"And my foot slipped and it went under the go-cart. Like it got bent backwards,\" she says.\u003c/p>\n\u003cp>Maddie broke a bone in her foot. So, her mom, Danielle, took her to see a podiatrist, who put her in a series of casts. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\"And every time he took the cast off, he said 'ok, you should feel much better now.' And she was just like 'no, it's killing me,\" says Danielle.\u003c/p>\n\u003cp>As the weeks went by, it became clear that Maddie's pain wasn't normal. \"She would not allow anything to touch her foot at all. And we didn't really know what was going on,\" says Danielle.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/06/2011-06-06-quest.mp3\" ]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-science-of-pain\">The Science of Pain \u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Even a light touch, like the wind blowing, was incredibly painful. \"It felt like there was knives in my foot. Like a big elephant smashing on your foot or something,\" says Maddie.\u003c/p>\n\u003cp>Maddie was diagnosed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0004456/\">complex regional pain syndrome\u003c/a> and ended up in a special treatment program at \u003ca href=\"http://www.lpch.org/index.html\">Lucile Packard Children's Hospital\u003c/a> in Palo Alto.\u003c/p>\n\u003cp>Dr. Elliot Krane, who heads the program, says \"most of the time, pain is the signal that there's a problem and it's a useful sensation to have and a protective one.\"\u003c/p>\n\u003cp>But sometimes, our body's warning system goes haywire, like in Maddie's case. Nerve cells send out pain signals even when there's no reason to.\u003c/p>\n\u003cp>\"It's a terrible pain problem,\" says Dr. Krane. \"And it's one that we really don't understand the origins of. And because we understand so little about it, our therapy of it is also very rudimentary.\u003c/p>\n\u003cp>Krane says Maddie, like most patients, went through a slew of treatments, like physical therapy and pain medication. It took months to recover. \"I can't exactly run really yet, but I can walk faster and I can play with my friends and do a lot more,\" Maddie says.\u003c/p>\n\u003cp>For the most part, doctors rely on opiates like morphine to control pain. But those drugs aren't very targeted. The challenge is that pain is very difficult to study. \"There's other things and other processes in the body which are measurable in some objective fashion: heart rate, blood pressure, temperature. But how do you measure pain?\" asks Dr. Krane.\u003c/p>\n\u003cp>\u003cstrong>Looking to Nature for Solutions\u003c/strong>\u003c/p>\n\u003cp>In a lab at the University of California-Berkeley, Diana Bautista has the same questions about pain. \"Many people are trying to figure out how to do this. And we decided to look to nature to solve this problem.\"\u003c/p>\n\u003cp>Bautista is an assistant professor of biology at the University of California-Berkeley. She's peering into a large plastic tub filled with dirt.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/06/Mole41.jpg\" alt=\"\">\u003cem>A star-nosed mole at UC Berkeley. Photo: Kristin Gerhold, Bautista Lab.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\"So, if you look here in the corner of the dirt, you can see that there's a star-nosed mole. Pretty interesting looking, right?\"\u003c/p>\n\u003cp>Star-nosed moles have a very unique look. Their large pink nose has 22 finger-like tentacles that they use to feel for food in the dark tunnels where the live.\u003c/p>\n\u003cp>\"What we don't see, that you need special high-speed video to see, is that they're actually tapping very rapidly the surface,\" says Bautista.\u003c/p>\n\u003cp>Compared to our fingertips, the mole's star has 10 times more nerve cells. \"It's much more sensitive than the human hand.\"\u003c/p>\n\u003cp>That lack of sensitivity in human skin makes it difficult to study pain, because our nerve endings are so spread out.\u003c/p>\n\u003cp>We also have about 20 different kinds of nerve cells. Some detect pain, some detect light touch. Others detect hot and cold. \"And so it's very difficult to study one in isolation or to separate the pain cells from the light touch cells.\"\u003c/p>\n\u003cp>That's where the star-nosed mole comes in. Its star is densely packed with light touch cells, but not a lot of pain cells. So Bautista says, studying tissue samples of the mole's star can reveal the differences between nerve cells.\u003c/p>\n\u003cp>\"How does one cell feel the prick of the pin and the other feel the feather? We don't know what happens in those nerve endings,\" says Bautista.\u003c/p>\n\u003cp>Bautista says knowing what happens in normal nerves can tell a lot about when nerves don't work normally – like when diabetes patients experience numbness or cancer patients have hypersensitivity. That comes down to the biochemistry inside the cells. For that, Bautista is also studying another organism.\u003c/p>\n\u003cp>\u003cstrong>Peppers Targeting Nerve Cells\u003c/strong>\u003c/p>\n\u003cp>\"These are \u003ca href=\"http://en.wikipedia.org/wiki/Sichuan_pepper\">Szechuan peppers\u003c/a> that are from the Chinese prickly ash,\" Bautista says, handing me the peppercorns.\u003c/p>\n\u003cp>\"Chew them a little bit in the front of your mouth.\"\u003c/p>\n\u003cp>As I chew, my tongue becomes slightly numb. \"It feels like a little buzzing, tingling sensation,\" says Baustista.\u003c/p>\n\u003cp>The peppercorns aren't hot, but they do have chemicals that are working on my sense of touch. \"We know that they target special receptors and cause those nerves to be excited just as if somebody was tickling your tongue,\" says Bautista.\u003c/p>\n\u003cp>That's a trick that humans could copy. \"By indentifying the molecular mechanisms, we could really go in and design better drugs and come up with better therapies and alternatives for treating conditions like chronic pain,\" she says.\u003c/p>\n\u003cp>Bautista hopes the research will lead to more targeted pain drugs, so patients like Maddie Burkhardt will have an easier recovery.\u003c/p>\n\u003cp>\u003cstrong>Check out the star-nosed mole in action:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"390\" src=\"http://www.youtube.com/embed/6m0PMcXK6XA?rel=0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\"And every time he took the cast off, he said 'ok, you should feel much better now.' And she was just like 'no, it's killing me,\" says Danielle.\u003c/p>\n\u003cp>As the weeks went by, it became clear that Maddie's pain wasn't normal. \"She would not allow anything to touch her foot at all. And we didn't really know what was going on,\" says Danielle.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>[jwplayer config=\"QUEST Audio Player\" skin=\"http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip\" file=\"http://www.kqed.org/.stream/anon/radio/quest/2011/06/2011-06-06-quest.mp3\" ]\u003cbr>\n\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-science-of-pain\">The Science of Pain \u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom:1px dotted #cecece;height:20px;margin-bottom:10px\"> \u003c/div>\n\u003cp>Even a light touch, like the wind blowing, was incredibly painful. \"It felt like there was knives in my foot. Like a big elephant smashing on your foot or something,\" says Maddie.\u003c/p>\n\u003cp>Maddie was diagnosed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0004456/\">complex regional pain syndrome\u003c/a> and ended up in a special treatment program at \u003ca href=\"http://www.lpch.org/index.html\">Lucile Packard Children's Hospital\u003c/a> in Palo Alto.\u003c/p>\n\u003cp>Dr. Elliot Krane, who heads the program, says \"most of the time, pain is the signal that there's a problem and it's a useful sensation to have and a protective one.\"\u003c/p>\n\u003cp>But sometimes, our body's warning system goes haywire, like in Maddie's case. Nerve cells send out pain signals even when there's no reason to.\u003c/p>\n\u003cp>\"It's a terrible pain problem,\" says Dr. Krane. \"And it's one that we really don't understand the origins of. And because we understand so little about it, our therapy of it is also very rudimentary.\u003c/p>\n\u003cp>Krane says Maddie, like most patients, went through a slew of treatments, like physical therapy and pain medication. It took months to recover. \"I can't exactly run really yet, but I can walk faster and I can play with my friends and do a lot more,\" Maddie says.\u003c/p>\n\u003cp>For the most part, doctors rely on opiates like morphine to control pain. But those drugs aren't very targeted. The challenge is that pain is very difficult to study. \"There's other things and other processes in the body which are measurable in some objective fashion: heart rate, blood pressure, temperature. But how do you measure pain?\" asks Dr. Krane.\u003c/p>\n\u003cp>\u003cstrong>Looking to Nature for Solutions\u003c/strong>\u003c/p>\n\u003cp>In a lab at the University of California-Berkeley, Diana Bautista has the same questions about pain. \"Many people are trying to figure out how to do this. And we decided to look to nature to solve this problem.\"\u003c/p>\n\u003cp>Bautista is an assistant professor of biology at the University of California-Berkeley. She's peering into a large plastic tub filled with dirt.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/06/Mole41.jpg\" alt=\"\">\u003cem>A star-nosed mole at UC Berkeley. Photo: Kristin Gerhold, Bautista Lab.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\"So, if you look here in the corner of the dirt, you can see that there's a star-nosed mole. Pretty interesting looking, right?\"\u003c/p>\n\u003cp>Star-nosed moles have a very unique look. 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For that, Bautista is also studying another organism.\u003c/p>\n\u003cp>\u003cstrong>Peppers Targeting Nerve Cells\u003c/strong>\u003c/p>\n\u003cp>\"These are \u003ca href=\"http://en.wikipedia.org/wiki/Sichuan_pepper\">Szechuan peppers\u003c/a> that are from the Chinese prickly ash,\" Bautista says, handing me the peppercorns.\u003c/p>\n\u003cp>\"Chew them a little bit in the front of your mouth.\"\u003c/p>\n\u003cp>As I chew, my tongue becomes slightly numb. \"It feels like a little buzzing, tingling sensation,\" says Baustista.\u003c/p>\n\u003cp>The peppercorns aren't hot, but they do have chemicals that are working on my sense of touch. \"We know that they target special receptors and cause those nerves to be excited just as if somebody was tickling your tongue,\" says Bautista.\u003c/p>\n\u003cp>That's a trick that humans could copy. \"By indentifying the molecular mechanisms, we could really go in and design better drugs and come up with better therapies and alternatives for treating conditions like chronic pain,\" she says.\u003c/p>\n\u003cp>Bautista hopes the research will lead to more targeted pain drugs, so patients like Maddie Burkhardt will have an easier recovery.\u003c/p>\n\u003cp>\u003cstrong>Check out the star-nosed mole in action:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"390\" src=\"http://www.youtube.com/embed/6m0PMcXK6XA?rel=0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\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/39/2011/05/burger.jpg\" alt=\"\">\u003cem>How do we make healthy eating cool? Image courtesy of \u003ca href=\"http://www.flickr.com/photos/f_mafra/3340471512/in/photostream/\">f_mafra\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>People who immigrate to the United States from traditionally healthy cultures usually develop Western disease patterns within one or two generations. Since genetic changes cannot occur this rapidly, environmental factors, particularly diet, are considered to be primary the reason for the shift.\u003c/p>\n\u003cp>While it has been proposed that dietary changes are the result of having access to less healthy foods, new research suggests that poor food choices are often made not from preference but from pressure to fit in as an American.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>In a new study to be published in the upcoming issue of \u003cem>\u003ca href=\"http://www.psychologicalscience.org/index.php/news/releases/fatting-in-immigrant-groups-eat-high-calorie-american-meals-to-fit-in.html\">Psychological Science\u003c/a>\u003c/em>, researchers from Stanford and UC Berkeley explored the eating choices made by Asian-American and white college students when put in situations that threaten their American identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first part of the experiment asked students to write down their favorite foods, but first prefaced some of the students with the question, \"Do you speak English?\" All the students could speak fluent English, but of the Asian-American students that were asked the question 75% included a stereotypical American food in their food preferences, compared to 25% who had not been asked the question. There was no difference in preferences of white students with or without the question.\u003c/p>\n\u003cp>To test if cultural pressure affects eating habits directly, researchers performed a similar experiment but offered students dishes from typical American and Asian restaurants. Before the experiment, however, some students were told, \"Actually, you have to be American to be in this experiment.\"\u003c/p>\n\u003cp>Asian-American students who were asked the question were more likely to choose the American food options than the students who were not asked the question. Subsequently their choices were less healthy and they ate an extra 182 calories in the meal.\u003c/p>\n\u003cp>Attitudes about food and social pressure can greatly impact eating habits, and this study is consistent previous findings that overweight people tend to have overweight friends. Bad eating habits aren't just individual choices, but reflect societal pressures and group psychology.\u003c/p>\n\u003cp>But the question remains, how do we make healthy eating cool?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first part of the experiment asked students to write down their favorite foods, but first prefaced some of the students with the question, \"Do you speak English?\" All the students could speak fluent English, but of the Asian-American students that were asked the question 75% included a stereotypical American food in their food preferences, compared to 25% who had not been asked the question. There was no difference in preferences of white students with or without the question.\u003c/p>\n\u003cp>To test if cultural pressure affects eating habits directly, researchers performed a similar experiment but offered students dishes from typical American and Asian restaurants. Before the experiment, however, some students were told, \"Actually, you have to be American to be in this experiment.\"\u003c/p>\n\u003cp>Asian-American students who were asked the question were more likely to choose the American food options than the students who were not asked the question. Subsequently their choices were less healthy and they ate an extra 182 calories in the meal.\u003c/p>\n\u003cp>Attitudes about food and social pressure can greatly impact eating habits, and this study is consistent previous findings that overweight people tend to have overweight friends. Bad eating habits aren't just individual choices, but reflect societal pressures and group psychology.\u003c/p>\n\u003cp>But the question remains, how do we make healthy eating cool?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8754404 -122.2455364\u003c/p>\n\n\u003c/div>\u003c/p>",
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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. 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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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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/pesticides2.jpg\" alt=\"\">\u003cem>Pregnant mothers with the highest exposure to pesticides had kids with lower IQ at age 7. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/52890443@N02/4889435516/\">C. G. P. Grey\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Three studies \u003ca href=\"http://www.universityofcalifornia.edu/news/article/25403\">published last week\u003c/a> in \u003cem>Environmental Health Perspectives\u003c/em> concluded that pesticide exposure in pregnant women is linked to lower IQ scores in their children at age 7. This is pretty scary news for expectant mothers, but what does it mean practically?\u003c/p>\n\u003cp>Pesticide exposure can come in many forms. In one of the studies done at UC Berkeley, scientists estimated pesticide exposure in the agricultural town of Salinas (Monterey County, CA) by measuring \u003ca href=\"http://en.wikipedia.org/wiki/Organophosphate\">organophosphate\u003c/a> metabolites in the mother's urine during and after pregnancy. While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Interestingly, the effect of pesticide exposure on intelligence was only significant before birth; childhood exposure to pesticides did not appear to have an impact on intelligence scores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other two studies were conducted in more urban environments in New York City. In these studies done by researchers at Mount Sinai Medical Center and Columbia University, pesticide exposure was determined by measuring either urine metabolites or umbilical cord levels of the pesticide chlorpyrifos, respectively. Intelligence scores were significantly lower in children whose mothers had been exposed to the most pesticides while pregnant, indicating that these results are consistent across populations and not limited to farming communities.\u003c/p>\n\u003cp>In urban populations, pesticide exposure often comes from eating crops that have been treated with pesticides. People can also come into contact with pesticides in home gardens, schools and other public buildings with landscaping.\u003c/p>\n\u003cp>The good news is that use of organophosphate pesticides have declined steadily over the past decade, declining approximately 50 percent since 2001. Also, though choosing organic produce will help decrease pesticide exposure through food, consumers shouldn't feel they need to switch to 100% organic to protect their children.\u003c/p>\n\u003cp>Every year the \u003ca href=\"http://www.foodnews.org/walletguide.php\">Environmental Working Group\u003c/a> publishes the “Dirty Dozen,” a list of the conventional produce likely to contain the highest amount of pesticides. It also publishes a list of the cleanest conventional foods, “The Clean 15,” with the lowest pesticide levels. The researchers found that the impact of pesticides on intelligence scores is dose dependent, meaning any reduction in exposure can be beneficial.\u003c/p>\n\u003cp>While making these decisions it is important to realize that eating a wide variety of fresh fruits and vegetables is one of the most important thing you can do for the health of your developing baby. You should not drastically restrict the different kinds of produce you consume while pregnant. Being smart about which organic foods you purchase, and carefully washing the conventional produce you continue to buy can make a big impact on your exposure.\u003c/p>\n\u003cp>\u003cem>Are you worried about pesticide exposure? How do you handle it?\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.87241 -122.259616\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/39/2011/04/pesticides2.jpg\" alt=\"\">\u003cem>Pregnant mothers with the highest exposure to pesticides had kids with lower IQ at age 7. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/52890443@N02/4889435516/\">C. G. P. Grey\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Three studies \u003ca href=\"http://www.universityofcalifornia.edu/news/article/25403\">published last week\u003c/a> in \u003cem>Environmental Health Perspectives\u003c/em> concluded that pesticide exposure in pregnant women is linked to lower IQ scores in their children at age 7. This is pretty scary news for expectant mothers, but what does it mean practically?\u003c/p>\n\u003cp>Pesticide exposure can come in many forms. In one of the studies done at UC Berkeley, scientists estimated pesticide exposure in the agricultural town of Salinas (Monterey County, CA) by measuring \u003ca href=\"http://en.wikipedia.org/wiki/Organophosphate\">organophosphate\u003c/a> metabolites in the mother's urine during and after pregnancy. While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Interestingly, the effect of pesticide exposure on intelligence was only significant before birth; childhood exposure to pesticides did not appear to have an impact on intelligence scores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other two studies were conducted in more urban environments in New York City. In these studies done by researchers at Mount Sinai Medical Center and Columbia University, pesticide exposure was determined by measuring either urine metabolites or umbilical cord levels of the pesticide chlorpyrifos, respectively. Intelligence scores were significantly lower in children whose mothers had been exposed to the most pesticides while pregnant, indicating that these results are consistent across populations and not limited to farming communities.\u003c/p>\n\u003cp>In urban populations, pesticide exposure often comes from eating crops that have been treated with pesticides. People can also come into contact with pesticides in home gardens, schools and other public buildings with landscaping.\u003c/p>\n\u003cp>The good news is that use of organophosphate pesticides have declined steadily over the past decade, declining approximately 50 percent since 2001. Also, though choosing organic produce will help decrease pesticide exposure through food, consumers shouldn't feel they need to switch to 100% organic to protect their children.\u003c/p>\n\u003cp>Every year the \u003ca href=\"http://www.foodnews.org/walletguide.php\">Environmental Working Group\u003c/a> publishes the “Dirty Dozen,” a list of the conventional produce likely to contain the highest amount of pesticides. It also publishes a list of the cleanest conventional foods, “The Clean 15,” with the lowest pesticide levels. The researchers found that the impact of pesticides on intelligence scores is dose dependent, meaning any reduction in exposure can be beneficial.\u003c/p>\n\u003cp>While making these decisions it is important to realize that eating a wide variety of fresh fruits and vegetables is one of the most important thing you can do for the health of your developing baby. You should not drastically restrict the different kinds of produce you consume while pregnant. Being smart about which organic foods you purchase, and carefully washing the conventional produce you continue to buy can make a big impact on your exposure.\u003c/p>\n\u003cp>\u003cem>Are you worried about pesticide exposure? How do you handle it?\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.87241 -122.259616\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/fisherman31.jpg\" alt=\"\">\u003c/a>\u003cem>California’s commercial shellfish growers say there’s something fishy going on.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Another mysterious fish die-off happened in a southern California harbor last week. Scientists are still trying to figure out what caused six tons of sardines to go belly-up in Ventura. Just six weeks ago something similar happened off Newport Beach. Those sardines tested positive for a neurotoxin caused by algae blooms. Meanwhile, commercial shellfish growers say they’re noticing some strange patterns with the algae as well.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cstrong>A “depressing” problem\u003c/strong>\u003c/p>\n\u003cp>Bernard Friedman \u003ca href=\"http://www.sbmariculture.com/\">grows oysters and mussels\u003c/a> about a mile off the coast of Santa Barbara. But he says over the last couple years, he says, something has been happening in the water that makes \u003ca href=\"http://www.sbmariculture.com/aboutpage.html\">what he does\u003c/a> nearly impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s just so frequent now, it’s just sort of here we go again,” he says, with a grim laugh. “It’s depressing.”\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/algae3001.jpg\" alt=\"\">\u003c/a>\u003cem>Pseudonitzschia is the type of algae responsible for domoic acid, a neurotoxin.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Friedman’s problem is something called domoic acid. It’s a neurotoxin that’s produced by a particular type of algae.\u003c/p>\n\u003cp>When Friedman’s oysters and mussels get hit with a wave of domoic acid, he can’t harvest them, because the shellfish would make his customers sick. Friedman has nothing to sell. He says last year domoic acid cost his business about $30,000.\u003c/p>\n\u003cp>Friedman thinks of himself as a canary in the coal mine, because out there in the ocean, he tends to see problems first. But scientists, like Raphael Kudela, a professor ocean sciences at the University of California, Santa Cruz, are noticing the same thing.\u003c/p>\n\u003cp>For the past eleven years, Kudela and his team have been driving down to the Santa Cruz Municipal Wharf once a week, to take water samples. Those samples get put under a microscope at the lab, back on campus. The team keeps detailed records of the kinds and amounts of algae they find. (All of this data – along with some very nice photos – is available \u003ca href=\"http://oceandatacenter.ucsc.edu/home/\">on their website\u003c/a>.)\u003c/p>\n\u003cdiv style=\"border-bottom: 1px dotted #cecece;height: 20px;margin-bottom: 10px\">\u003c/div>\n\u003cp>[jwplayer config=”QUEST Audio Player” skin=”http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip” file=”http://www.kqed.org/.stream/anon/radio/quest/2011/04/2011-04-25-quest.mp3″ ]\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/slideshow/toxic-algae-on-the-loose\">Toxic Algae on the Loose\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom: 1px dotted #cecece;height: 20px;margin-bottom: 10px\">\u003c/div>\n\u003cp>“Because we measure every week,” Kudela says, “we can watch the toxins coming and going and get a good idea of what’s going on in the water.”\u003c/p>\n\u003cp>This kind of information is important because even though these toxins don’t seem to harm shellfish, they can make people very sick. A mild case of domoic acid can cause vomiting and diarrhea. At its worst: seizures and memory loss. Domoic acid also takes a big toll on sea lions. (Marin’s Marine Mammal Center is \u003ca href=\"http://www.marinemammalcenter.org/science/top-research-projects/domoic-acid-toxicity.html\">on the frontlines\u003c/a> of this problem.)\u003c/p>\n\u003cp>So the state takes toxic algae very seriously, with about 50 different testing sites up and down California’s coast. Kudela says this statewide monitoring program is the reason that no one has gotten seriously ill here from shellfish in over half a century, even though they have in other states like Louisiana.\u003c/p>\n\u003cp>\u003cem>These 2006 satellite images show algae blooms along the California coast. Red indicates high levels of chlorophyll; blue is low. This kind of data could one day help predict toxic algae events. (Credit: Yi Chao, Jet Propulsion Laboratory, and Fei Chai, U. Maine.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" src=\"http://www.youtube.com/embed/MjikNhj9noM\" frameborder=\"0\" width=\"480\" height=\"390\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>An oceanic mystery\u003c/strong>\u003c/p>\n\u003cp>But recently, Kudela and others have noticed something rather curious.\u003c/p>\n\u003cp>Kudela says in the past, domoic acid levels were pretty predictable. “For a long time,” he says, “it would come and go. It would be here in the Spring, then go away and come back in the Fall.”\u003c/p>\n\u003cp>But about a year and a half ago, that pattern started to change. Kudela says over the last 13 months, pseudonitzchia, the algae that produces domoic acid, has been present in the water almost continuously.\u003c/p>\n\u003cp>“It’s very unusual,” says Kudela.\u003c/p>\n\u003cp>Because of this, and other strange algae patterns up and down the coast, California’s Department of Public Health recently took an unusual step. Authorities issued \u003ca href=\"http://www.cdph.ca.gov/Pages/NR11-017.aspx\">their annual quarantine on sport-harvested mussels\u003c/a> a month earlier than in normal years.\u003c/p>\n\u003cp>And this is not just a California problem. In fact, around the world, algae is growing in places it didn’t used to, at different times of the year than in the past. And what everyone wants to know is: Why?\u003c/p>\n\u003cp>“As scientists, we want proof,” says Kudela. “We want to be able to say it’s this and it’s not that, and we can tell you why.”\u003c/p>\n\u003cp>But when you’re talking about the entire ocean, he says, the biology is so complicated that it’s just incredibly hard to tease out causes and effects. Still, there are some theories.\u003c/p>\n\u003cp>One is that increasing amounts of sewage and agricultural waste are seeping into the ocean, making algae grow.\u003c/p>\n\u003cp>And then there’s climate change. The ocean is clearly becoming more acidic, thanks to the increase in carbon dioxide. So it’s not a stretch to wonder what effect warming temperatures could be having on algae.\u003c/p>\n\u003cp>“We know that if you warm the ocean,” Kudela says, “some of these dangerous algae really love those conditions.”\u003c/p>\n\u003cp>But scientists have only been sampling toxic algae for a few decades. Kudela says there’s just not enough data to make a definitive link between the algae blooms and climate change.\u003c/p>\n\u003cp>“We see evidence for that,” he says, “but people are very hesitant to say yes, that’s what’s happening.”\u003c/p>\n\u003cp>Of course, all this speculation about causes isn’t much use to commercial harvesters, like Kevin Lunny, who runs Drakes Bay Oyster Company, out in Point Reyes. He says worrying about toxic algae is part of the job.\u003c/p>\n\u003cp>“Even when you’re not thinking about, you need to be thinking about them a little.”\u003c/p>\n\u003cp>Lunny’s crew tests for toxins at least once a week, first the water, and the meat of the oysters, themselves. Last year, they had to recall an entire shipment.\u003c/p>\n\u003cp>“We had to verify that every single jar, bag of oysters, and account for every single one of them.”\u003c/p>\n\u003cp>\u003cstrong> With a little warning\u003c/strong>\u003c/p>\n\u003cp>Sometimes, Lunny says he can see the ocean change color, which alerts him to the fact that an algae bloom has entered the bay. But this time, he had no warning at all.\u003c/p>\n\u003cp>Raphael Kudela, at Santa Cruz, says there should be a way to predict when these blooms are coming. By using computer modeling and satellite images, they should be able to \u003ca href=\"http://calpreempt.ucsc.edu/\">give harvesters enough warning\u003c/a> that they could pull their products early, before the toxins hit. But that technology is several years away.\u003c/p>\n\u003cp>Bernard Friedman, down in Santa Barbara, says he doesn’t think he can wait that long.\u003c/p>\n\u003cp>“What am I gonna do? I don’t know,” he says. “I’m looking for another source of income.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>36.96246 -122.0233683\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 decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/fisherman31.jpg\" alt=\"\">\u003c/a>\u003cem>California’s commercial shellfish growers say there’s something fishy going on.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Another mysterious fish die-off happened in a southern California harbor last week. Scientists are still trying to figure out what caused six tons of sardines to go belly-up in Ventura. Just six weeks ago something similar happened off Newport Beach. Those sardines tested positive for a neurotoxin caused by algae blooms. Meanwhile, commercial shellfish growers say they’re noticing some strange patterns with the algae as well.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cstrong>A “depressing” problem\u003c/strong>\u003c/p>\n\u003cp>Bernard Friedman \u003ca href=\"http://www.sbmariculture.com/\">grows oysters and mussels\u003c/a> about a mile off the coast of Santa Barbara. But he says over the last couple years, he says, something has been happening in the water that makes \u003ca href=\"http://www.sbmariculture.com/aboutpage.html\">what he does\u003c/a> nearly impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s just so frequent now, it’s just sort of here we go again,” he says, with a grim laugh. “It’s depressing.”\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/algae3001.jpg\" alt=\"\">\u003c/a>\u003cem>Pseudonitzschia is the type of algae responsible for domoic acid, a neurotoxin.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Friedman’s problem is something called domoic acid. It’s a neurotoxin that’s produced by a particular type of algae.\u003c/p>\n\u003cp>When Friedman’s oysters and mussels get hit with a wave of domoic acid, he can’t harvest them, because the shellfish would make his customers sick. Friedman has nothing to sell. He says last year domoic acid cost his business about $30,000.\u003c/p>\n\u003cp>Friedman thinks of himself as a canary in the coal mine, because out there in the ocean, he tends to see problems first. But scientists, like Raphael Kudela, a professor ocean sciences at the University of California, Santa Cruz, are noticing the same thing.\u003c/p>\n\u003cp>For the past eleven years, Kudela and his team have been driving down to the Santa Cruz Municipal Wharf once a week, to take water samples. Those samples get put under a microscope at the lab, back on campus. The team keeps detailed records of the kinds and amounts of algae they find. (All of this data – along with some very nice photos – is available \u003ca href=\"http://oceandatacenter.ucsc.edu/home/\">on their website\u003c/a>.)\u003c/p>\n\u003cdiv style=\"border-bottom: 1px dotted #cecece;height: 20px;margin-bottom: 10px\">\u003c/div>\n\u003cp>[jwplayer config=”QUEST Audio Player” skin=”http://ww2.kqed.org/quest/wp-content/themes/quest/glow.zip” file=”http://www.kqed.org/.stream/anon/radio/quest/2011/04/2011-04-25-quest.mp3″ ]\u003c/p>\n\u003cp>\u003cem>Listen to the QUEST radio story \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/slideshow/toxic-algae-on-the-loose\">Toxic Algae on the Loose\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cdiv style=\"border-bottom: 1px dotted #cecece;height: 20px;margin-bottom: 10px\">\u003c/div>\n\u003cp>“Because we measure every week,” Kudela says, “we can watch the toxins coming and going and get a good idea of what’s going on in the water.”\u003c/p>\n\u003cp>This kind of information is important because even though these toxins don’t seem to harm shellfish, they can make people very sick. A mild case of domoic acid can cause vomiting and diarrhea. At its worst: seizures and memory loss. Domoic acid also takes a big toll on sea lions. (Marin’s Marine Mammal Center is \u003ca href=\"http://www.marinemammalcenter.org/science/top-research-projects/domoic-acid-toxicity.html\">on the frontlines\u003c/a> of this problem.)\u003c/p>\n\u003cp>So the state takes toxic algae very seriously, with about 50 different testing sites up and down California’s coast. Kudela says this statewide monitoring program is the reason that no one has gotten seriously ill here from shellfish in over half a century, even though they have in other states like Louisiana.\u003c/p>\n\u003cp>\u003cem>These 2006 satellite images show algae blooms along the California coast. Red indicates high levels of chlorophyll; blue is low. This kind of data could one day help predict toxic algae events. (Credit: Yi Chao, Jet Propulsion Laboratory, and Fei Chai, U. Maine.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" src=\"http://www.youtube.com/embed/MjikNhj9noM\" frameborder=\"0\" width=\"480\" height=\"390\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>An oceanic mystery\u003c/strong>\u003c/p>\n\u003cp>But recently, Kudela and others have noticed something rather curious.\u003c/p>\n\u003cp>Kudela says in the past, domoic acid levels were pretty predictable. “For a long time,” he says, “it would come and go. It would be here in the Spring, then go away and come back in the Fall.”\u003c/p>\n\u003cp>But about a year and a half ago, that pattern started to change. Kudela says over the last 13 months, pseudonitzchia, the algae that produces domoic acid, has been present in the water almost continuously.\u003c/p>\n\u003cp>“It’s very unusual,” says Kudela.\u003c/p>\n\u003cp>Because of this, and other strange algae patterns up and down the coast, California’s Department of Public Health recently took an unusual step. Authorities issued \u003ca href=\"http://www.cdph.ca.gov/Pages/NR11-017.aspx\">their annual quarantine on sport-harvested mussels\u003c/a> a month earlier than in normal years.\u003c/p>\n\u003cp>And this is not just a California problem. In fact, around the world, algae is growing in places it didn’t used to, at different times of the year than in the past. And what everyone wants to know is: Why?\u003c/p>\n\u003cp>“As scientists, we want proof,” says Kudela. “We want to be able to say it’s this and it’s not that, and we can tell you why.”\u003c/p>\n\u003cp>But when you’re talking about the entire ocean, he says, the biology is so complicated that it’s just incredibly hard to tease out causes and effects. Still, there are some theories.\u003c/p>\n\u003cp>One is that increasing amounts of sewage and agricultural waste are seeping into the ocean, making algae grow.\u003c/p>\n\u003cp>And then there’s climate change. The ocean is clearly becoming more acidic, thanks to the increase in carbon dioxide. So it’s not a stretch to wonder what effect warming temperatures could be having on algae.\u003c/p>\n\u003cp>“We know that if you warm the ocean,” Kudela says, “some of these dangerous algae really love those conditions.”\u003c/p>\n\u003cp>But scientists have only been sampling toxic algae for a few decades. Kudela says there’s just not enough data to make a definitive link between the algae blooms and climate change.\u003c/p>\n\u003cp>“We see evidence for that,” he says, “but people are very hesitant to say yes, that’s what’s happening.”\u003c/p>\n\u003cp>Of course, all this speculation about causes isn’t much use to commercial harvesters, like Kevin Lunny, who runs Drakes Bay Oyster Company, out in Point Reyes. He says worrying about toxic algae is part of the job.\u003c/p>\n\u003cp>“Even when you’re not thinking about, you need to be thinking about them a little.”\u003c/p>\n\u003cp>Lunny’s crew tests for toxins at least once a week, first the water, and the meat of the oysters, themselves. Last year, they had to recall an entire shipment.\u003c/p>\n\u003cp>“We had to verify that every single jar, bag of oysters, and account for every single one of them.”\u003c/p>\n\u003cp>\u003cstrong> With a little warning\u003c/strong>\u003c/p>\n\u003cp>Sometimes, Lunny says he can see the ocean change color, which alerts him to the fact that an algae bloom has entered the bay. But this time, he had no warning at all.\u003c/p>\n\u003cp>Raphael Kudela, at Santa Cruz, says there should be a way to predict when these blooms are coming. 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