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"content": "\u003cp>\u003cem>\"After the Frack\" was produced by QUEST Ohio’s \u003ca href=\"http://ww2.kqed.org/quest/author/maryfecteau/\">Mary Fecteau\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Hydraulic fracturing -- better known as fracking -- is a process of extracting natural gas that creates large amounts of contaminated wastewater. In this television segment, QUEST explores the science behind the disposal of this waste, and the issues that surround it. We caught up with QUEST Ohio producer \u003ca href=\"http://ww2.kqed.org/quest/author/maryfecteau/\">Mary Fecteau\u003c/a> to find out more about some of the issues surrounding fracking and her experience creating this video.\u003c/p>\n\u003cp>\u003cstrong>Fracking is all over the news, and it is controversial. What made you want to take this topic on?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: I wanted to take it on \u003cstrong>because\u003c/strong> it’s all over the news and really controversial. I think there’s a lot of twisting of facts in this topic to serve a specific agenda, and I think the story needed to be told objectively, or as objectively as possible.\u003c/p>\n\u003cp>I definitely had that moment when I wondered, “Why did I do this to myself?” The story’s so complex. There’s a lot of rhetoric, and on top of that I was dealing with a lot of ugly footage -- trucks, pipes, and storage tanks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So why focus on the waste created by this fracking process?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_62971\" class=\"wp-caption alignright\" style=\"max-width: 381px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Fracking-John_Jack_GH1.jpg\">\u003cimg class=\"size-large wp-image-62971\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Fracking-John_Jack_GH1-640x360.jpg\" alt=\"Fracking-John_Jack_GH\" width=\"381\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Jack, Vice President of Business Development at GreenHunter Water, stands in front of large pumps, which pump wastewater from fracking into an underground disposal well.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The fracking process uses massive amounts of highly pressurized fresh water to create cracks in the bedrock, which frees up the natural gas stored there. Much of this water then comes back up as \u003ca href=\"http://www.nrdc.org/energy/files/fracking-wastewater-fullreport.pdf\">contaminated wastewater\u003c/a>.\u003c/p>\n\u003cp>Ohio is, as some say, a “\u003ca href=\"http://www.businessweek.com/articles/2012-03-22/fracking-fluid-soaks-ohio\">dumping ground\u003c/a>” for this wastewater. Other states truck their wastewater in [to Ohio] to dispose of it here. This is because we have so many \u003ca href=\"http://stateimpact.npr.org/pennsylvania/tag/deep-injection-well/\">deep injection wells\u003c/a>. Injection wells are the sites deep underground where this wastewater must be put. So we have \u003ca href=\"http://www.crainscleveland.com/article/20130816/ENERGY/130819882\">about 200 injection\u003c/a> wells in the state of Ohio, whereas neighboring states have far fewer. Pennsylvania has \u003ca href=\"http://stateimpact.npr.org/pennsylvania/maps/location-of-deep-injection-wells-in-pennsylvania/\">about 5 active wells\u003c/a> and West Virginia \u003ca href=\"http://www.dispatch.com/content/stories/local/2013/09/23/sites-sought-for-fracking-residue.html\">about 60\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>You can see a lot of these wastewater trucks coming into the state, right? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: Oh yeah, they’re all over. Out toward the border of Pennsylvania you’ll see the trucks at rest stops and gas stations and coming in on I-80.\u003c/p>\n\u003cp>\u003cstrong>What’s the main point of tension in your story? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The tension centers on scientific disagreement about the potential for harm from the disposal of fracking wastewater. Our key interviewees were with Ohio Department of Natural Resources geologist \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CDIQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DqHOwqTzl_2M&ei=sX5hUpK_EPal4APKnIHICw&usg=AFQjCNEoLmxEMJvMBIO40mCWcQ6DICmkIQ&sig2=A0Ga2p4TcAYZDs_pC69BiA&bvm=bv.54176721,d.dmg\">Scott Kell\u003c/a> and \u003ca href=\"http://ohiocitizen.org/wp-content/uploads/2013/03/2013-OTCO-Shale-Gas-waste-streams-JWR-3-6-13.pdf\">Dr. Julie Weatherington-Rice\u003c/a>, who researches the fracking process.\u003c/p>\n\u003cp>\u003cstrong>What do they disagree on?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: Oh, everything -- everything from how long fracking has been practiced to what’s in the wastewater to how harmful is it. They don’t agree on whether injection wells are a safe way to contain the waste.\u003c/p>\n\u003cfigure id=\"attachment_62972\" class=\"wp-caption alignleft\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Julie-and-Mary-closer-best-shot1.jpg\">\u003cimg class=\"size-large wp-image-62972\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Julie-and-Mary-closer-best-shot1-480x360.jpg\" alt=\"Julie and Mary closer best shot\" width=\"355\" height=\"264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Producer Mary Fecteau interviews Dr. Julie Weatherington-Rice.\u003c/figcaption>\u003c/figure>\n\u003cp>Weatherington-Rice thinks that as the wells age, there’s \u003ca href=\"http://www.propublica.org/article/injection-wells-the-poison-beneath-us\">great potential for them to leak\u003c/a>, and that there have been documented surface-level leaks before. Kell says the injection well track record is solid, and there have been no instances of groundwater contamination since the process started in the early ’80s. There are also questions and disagreements around the radiation levels in the waste.\u003c/p>\n\u003cp>Basically, all the facts that are being disputed come down to one question, “Is this a safe process?”\u003c/p>\n\u003cp>\u003cstrong>What was the main challenge you faced in producing this piece?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The main challenge was time, the time limitation [eight minutes] in which to tell the story.\u003c/p>\n\u003cp>\u003cstrong>What did you have to leave on the cutting-room floor? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: So much! One thing I wish I could have gotten into more was the issue of earthquakes. I mentioned them but didn’t go into specifics about \u003ca href=\"http://www.huffingtonpost.com/2013/09/04/youngstown-ohio-earthquakes-wastewater_n_3869286.html\">how injection wells cause earthquakes\u003c/a>, and what safeguards the Ohio Department of Natural Resources is doing to prevent earthquakes in the future. The underlying science here is basically this: if you pump water deep underground near a fault, it could trigger the fault to slip, causing an \u003ca href=\"http://ww2.kqed.org/quest/explainer/earthquakes/\">earthquake.\u003c/a>\u003c/p>\n\u003cp>I also wish I could have gone more in depth about the \u003ca href=\"http://democrats.energycommerce.house.gov/sites/default/files/documents/Hydraulic-Fracturing-Chemicals-2011-4-18.pdf\">chemicals used to frack\u003c/a>. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So why focus on the waste created by this fracking process?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_62971\" class=\"wp-caption alignright\" style=\"max-width: 381px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Fracking-John_Jack_GH1.jpg\">\u003cimg class=\"size-large wp-image-62971\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Fracking-John_Jack_GH1-640x360.jpg\" alt=\"Fracking-John_Jack_GH\" width=\"381\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Jack, Vice President of Business Development at GreenHunter Water, stands in front of large pumps, which pump wastewater from fracking into an underground disposal well.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The fracking process uses massive amounts of highly pressurized fresh water to create cracks in the bedrock, which frees up the natural gas stored there. Much of this water then comes back up as \u003ca href=\"http://www.nrdc.org/energy/files/fracking-wastewater-fullreport.pdf\">contaminated wastewater\u003c/a>.\u003c/p>\n\u003cp>Ohio is, as some say, a “\u003ca href=\"http://www.businessweek.com/articles/2012-03-22/fracking-fluid-soaks-ohio\">dumping ground\u003c/a>” for this wastewater. Other states truck their wastewater in [to Ohio] to dispose of it here. This is because we have so many \u003ca href=\"http://stateimpact.npr.org/pennsylvania/tag/deep-injection-well/\">deep injection wells\u003c/a>. Injection wells are the sites deep underground where this wastewater must be put. So we have \u003ca href=\"http://www.crainscleveland.com/article/20130816/ENERGY/130819882\">about 200 injection\u003c/a> wells in the state of Ohio, whereas neighboring states have far fewer. Pennsylvania has \u003ca href=\"http://stateimpact.npr.org/pennsylvania/maps/location-of-deep-injection-wells-in-pennsylvania/\">about 5 active wells\u003c/a> and West Virginia \u003ca href=\"http://www.dispatch.com/content/stories/local/2013/09/23/sites-sought-for-fracking-residue.html\">about 60\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>You can see a lot of these wastewater trucks coming into the state, right? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: Oh yeah, they’re all over. Out toward the border of Pennsylvania you’ll see the trucks at rest stops and gas stations and coming in on I-80.\u003c/p>\n\u003cp>\u003cstrong>What’s the main point of tension in your story? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The tension centers on scientific disagreement about the potential for harm from the disposal of fracking wastewater. Our key interviewees were with Ohio Department of Natural Resources geologist \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CDIQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DqHOwqTzl_2M&ei=sX5hUpK_EPal4APKnIHICw&usg=AFQjCNEoLmxEMJvMBIO40mCWcQ6DICmkIQ&sig2=A0Ga2p4TcAYZDs_pC69BiA&bvm=bv.54176721,d.dmg\">Scott Kell\u003c/a> and \u003ca href=\"http://ohiocitizen.org/wp-content/uploads/2013/03/2013-OTCO-Shale-Gas-waste-streams-JWR-3-6-13.pdf\">Dr. Julie Weatherington-Rice\u003c/a>, who researches the fracking process.\u003c/p>\n\u003cp>\u003cstrong>What do they disagree on?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: Oh, everything -- everything from how long fracking has been practiced to what’s in the wastewater to how harmful is it. They don’t agree on whether injection wells are a safe way to contain the waste.\u003c/p>\n\u003cfigure id=\"attachment_62972\" class=\"wp-caption alignleft\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Julie-and-Mary-closer-best-shot1.jpg\">\u003cimg class=\"size-large wp-image-62972\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Julie-and-Mary-closer-best-shot1-480x360.jpg\" alt=\"Julie and Mary closer best shot\" width=\"355\" height=\"264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Producer Mary Fecteau interviews Dr. Julie Weatherington-Rice.\u003c/figcaption>\u003c/figure>\n\u003cp>Weatherington-Rice thinks that as the wells age, there’s \u003ca href=\"http://www.propublica.org/article/injection-wells-the-poison-beneath-us\">great potential for them to leak\u003c/a>, and that there have been documented surface-level leaks before. Kell says the injection well track record is solid, and there have been no instances of groundwater contamination since the process started in the early ’80s. There are also questions and disagreements around the radiation levels in the waste.\u003c/p>\n\u003cp>Basically, all the facts that are being disputed come down to one question, “Is this a safe process?”\u003c/p>\n\u003cp>\u003cstrong>What was the main challenge you faced in producing this piece?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: The main challenge was time, the time limitation [eight minutes] in which to tell the story.\u003c/p>\n\u003cp>\u003cstrong>What did you have to leave on the cutting-room floor? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: So much! One thing I wish I could have gotten into more was the issue of earthquakes. I mentioned them but didn’t go into specifics about \u003ca href=\"http://www.huffingtonpost.com/2013/09/04/youngstown-ohio-earthquakes-wastewater_n_3869286.html\">how injection wells cause earthquakes\u003c/a>, and what safeguards the Ohio Department of Natural Resources is doing to prevent earthquakes in the future. The underlying science here is basically this: if you pump water deep underground near a fault, it could trigger the fault to slip, causing an \u003ca href=\"http://ww2.kqed.org/quest/explainer/earthquakes/\">earthquake.\u003c/a>\u003c/p>\n\u003cp>I also wish I could have gone more in depth about the \u003ca href=\"http://democrats.energycommerce.house.gov/sites/default/files/documents/Hydraulic-Fracturing-Chemicals-2011-4-18.pdf\">chemicals used to frack\u003c/a>. So, before the water gets injected into the ground to fracture a well, energy companies \u003ca href=\"http://fracfocus.org/chemical-use/why-chemicals-are-used\">lace it\u003c/a> with chemicals, which include benzene and other potentially hazardous chemicals. These chemicals help lubricate the process, prevent corrosion of the pipe, etc. They represent just a small portion of the total frack fluid, but their presence raises concerns for many people.\u003c/p>\n\u003cp>\u003cstrong>What was your goal in producing this piece?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Fecteau\u003c/strong>: I wanted to explore the science behind the disposal of fracking wastewater, and give people tools to form -- and inform -- their own views on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft wp-image-71013 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Quest_EMMYwin.jpg\" alt=\"Quest_EMMYwin\" width=\"173\" height=\"120\">Sunlight streaks through the leafy canopy, painting the Elwha River and surrounding forest in dappled light. Two men in chest waders splash through the swift-moving current, kicking up mushroom clouds of silt. Their eyes scan the shallows as they make their way downstream.\u003c/p>\n\u003cp>John McMillan, a fish biologist with the National Oceanic and Atmospheric Administration, and Jeff Duda, a research ecologist with the U.S. Geological Survey, are here looking for steelhead and salmon nests, or redds, where fish have laid eggs. The signs are subtle but unmistakable to their trained eyes — a depression in the river bottom and disturbed gravel.\u003c/p>\n\u003cp>McMillan and Duda are just two of the many scientists from federal and state agencies and the local Native American tribe, who are studying the dramatic changes taking place on this river. Two massive hydroelectric dams are in the process of being removed. And these scientists are trying to understand how the largest dam removal project in the nation’s history is impacting fish.\u003c/p>\n\u003cp>“We’re trying to see how fast these fish recolonize after the dams have been removed,” McMillan said.\u003c/p>\n\u003cp>The Elwha River in western Washington State was once home to one of the biggest salmon runs in the continental United States. But in the early 1900s two dams were built on this pristine river, which today lies mostly within the protected confines of Olympic National Park. The dams provided power to the nearby town of Port Angeles and helped the frontier community grow and thrive.\u003c/p>\n\u003cfigure id=\"attachment_62677\" class=\"wp-caption alignright\" style=\"max-width: 403px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_dam2.jpg\">\u003cimg class=\" wp-image-62677 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_dam2.jpg\" alt=\"Elwha_dam2\" width=\"403\" height=\"227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_dam2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_dam2-400x225.jpg 400w\" sizes=\"(max-width: 403px) 100vw, 403px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The two dams on the Elwha River were built without fish ladders and prevented salmon from swimming upstream.\u003c/figcaption>\u003c/figure>\n\u003cp>But the dams were built without fish ladders and had devastating consequences for fish; salmon returning from the ocean to spawn were cut off from their natal waters. Only the lower five miles of the 45-mile river were accessible to them. Over time the dams starved those five miles of the sediment salmon need for building their nests. The diminished and degraded habitat decimated fish populations in a river once known for producing 100-pound salmon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Lower Elwha Klallam tribe, which has relied on the river for sustenance and its spiritual traditions for thousands of years, has been fighting for nearly 100 years to have the dams removed. In the early 1990s, Congress finally authorized dam removal as a way to help restore the river and its salmon runs. But it would take another two decades to secure funding for the $300 million project.\u003c/p>\n\u003cp>Dam removal began in 2011 and will connect the headwaters of the Elwha with the mouth of the river. The project is expected to be completed by 2014. One of the major challenges in removing the dams was figuring out how to deal with all the sediment stored behind the dams – enough sediment to fill 11 NFL football stadiums. To deal with the sediment, construction crews are taking the dams down gradually, piece by piece, rather than dynamiting them. Even so, the river is swollen with sediment. And the physical shape of the river is changing as the river deposits sediment along its banks.\u003c/p>\n\u003cfigure id=\"attachment_62681\" class=\"wp-caption alignleft\" style=\"max-width: 403px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg\">\u003cimg class=\"wp-image-62681 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg\" alt=\"Elwha_Boat_and_net2\" width=\"403\" height=\"227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_Boat_and_net2-400x225.jpg 400w\" sizes=\"(max-width: 403px) 100vw, 403px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Beirne, a scientist with the Lower Elwha Klallam Tribe, nets juvenile fish to study how the dam removal is impacting them.\u003c/figcaption>\u003c/figure>\n\u003cp>“This place is changing every day,” Duda said. “Every time I come out there’s something new, something different.”\u003c/p>\n\u003cp>In five to 10 years, the sediment is expected to make its way downstream and the river will run clear once again. But for now, salmon returning to the river face some harsh conditions. Sediment can clog their gills and make it difficult to find food.\u003c/p>\n\u003cp>“It’s almost like you’re tearing off a Band-Aid,” Duda said. “You have to go through a little bit of pain in order to get to that final state of healing.”\u003c/p>\n\u003cp>On this day, McMillan and Duda walked the main channel of the Elwha River between the lower dam and the upper dam. The swift-flowing river, suffused with fine sediment from dam removal, ran a milky gray. McMillan fixed a keen eye on the clearer water near shore.\u003c/p>\n\u003cp>“They dug here! These are digs!”\u003c/p>\n\u003cp>“So you think this [is a nest] right here?” Duda said.\u003c/p>\n\u003cp>“This is a redd clearly,” McMillan replied. “It’s the first redd we’ve found by a steelhead in the mainstem Elwha River.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's still a long way to go, but McMillan and Duda are hopeful that salmon and steelhead will thrive here once again.\u003c/p>\n\n",
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"excerpt": "In Washington state, a river once known for its abundant salmon run is getting a second chance. The Elwha River dams, which decimated salmon populations and profoundly altered the ecosystem, are coming down and hopes are high that salmon will return. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft wp-image-71013 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Quest_EMMYwin.jpg\" alt=\"Quest_EMMYwin\" width=\"173\" height=\"120\">Sunlight streaks through the leafy canopy, painting the Elwha River and surrounding forest in dappled light. Two men in chest waders splash through the swift-moving current, kicking up mushroom clouds of silt. Their eyes scan the shallows as they make their way downstream.\u003c/p>\n\u003cp>John McMillan, a fish biologist with the National Oceanic and Atmospheric Administration, and Jeff Duda, a research ecologist with the U.S. Geological Survey, are here looking for steelhead and salmon nests, or redds, where fish have laid eggs. The signs are subtle but unmistakable to their trained eyes — a depression in the river bottom and disturbed gravel.\u003c/p>\n\u003cp>McMillan and Duda are just two of the many scientists from federal and state agencies and the local Native American tribe, who are studying the dramatic changes taking place on this river. Two massive hydroelectric dams are in the process of being removed. And these scientists are trying to understand how the largest dam removal project in the nation’s history is impacting fish.\u003c/p>\n\u003cp>“We’re trying to see how fast these fish recolonize after the dams have been removed,” McMillan said.\u003c/p>\n\u003cp>The Elwha River in western Washington State was once home to one of the biggest salmon runs in the continental United States. But in the early 1900s two dams were built on this pristine river, which today lies mostly within the protected confines of Olympic National Park. The dams provided power to the nearby town of Port Angeles and helped the frontier community grow and thrive.\u003c/p>\n\u003cfigure id=\"attachment_62677\" class=\"wp-caption alignright\" style=\"max-width: 403px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_dam2.jpg\">\u003cimg class=\" wp-image-62677 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_dam2.jpg\" alt=\"Elwha_dam2\" width=\"403\" height=\"227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_dam2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_dam2-400x225.jpg 400w\" sizes=\"(max-width: 403px) 100vw, 403px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The two dams on the Elwha River were built without fish ladders and prevented salmon from swimming upstream.\u003c/figcaption>\u003c/figure>\n\u003cp>But the dams were built without fish ladders and had devastating consequences for fish; salmon returning from the ocean to spawn were cut off from their natal waters. Only the lower five miles of the 45-mile river were accessible to them. Over time the dams starved those five miles of the sediment salmon need for building their nests. The diminished and degraded habitat decimated fish populations in a river once known for producing 100-pound salmon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Lower Elwha Klallam tribe, which has relied on the river for sustenance and its spiritual traditions for thousands of years, has been fighting for nearly 100 years to have the dams removed. In the early 1990s, Congress finally authorized dam removal as a way to help restore the river and its salmon runs. But it would take another two decades to secure funding for the $300 million project.\u003c/p>\n\u003cp>Dam removal began in 2011 and will connect the headwaters of the Elwha with the mouth of the river. The project is expected to be completed by 2014. One of the major challenges in removing the dams was figuring out how to deal with all the sediment stored behind the dams – enough sediment to fill 11 NFL football stadiums. To deal with the sediment, construction crews are taking the dams down gradually, piece by piece, rather than dynamiting them. Even so, the river is swollen with sediment. And the physical shape of the river is changing as the river deposits sediment along its banks.\u003c/p>\n\u003cfigure id=\"attachment_62681\" class=\"wp-caption alignleft\" style=\"max-width: 403px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg\">\u003cimg class=\"wp-image-62681 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg\" alt=\"Elwha_Boat_and_net2\" width=\"403\" height=\"227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_Boat_and_net2.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Elwha_Boat_and_net2-400x225.jpg 400w\" sizes=\"(max-width: 403px) 100vw, 403px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Beirne, a scientist with the Lower Elwha Klallam Tribe, nets juvenile fish to study how the dam removal is impacting them.\u003c/figcaption>\u003c/figure>\n\u003cp>“This place is changing every day,” Duda said. “Every time I come out there’s something new, something different.”\u003c/p>\n\u003cp>In five to 10 years, the sediment is expected to make its way downstream and the river will run clear once again. But for now, salmon returning to the river face some harsh conditions. Sediment can clog their gills and make it difficult to find food.\u003c/p>\n\u003cp>“It’s almost like you’re tearing off a Band-Aid,” Duda said. “You have to go through a little bit of pain in order to get to that final state of healing.”\u003c/p>\n\u003cp>On this day, McMillan and Duda walked the main channel of the Elwha River between the lower dam and the upper dam. The swift-flowing river, suffused with fine sediment from dam removal, ran a milky gray. McMillan fixed a keen eye on the clearer water near shore.\u003c/p>\n\u003cp>“They dug here! These are digs!”\u003c/p>\n\u003cp>“So you think this [is a nest] right here?” Duda said.\u003c/p>\n\u003cp>“This is a redd clearly,” McMillan replied. “It’s the first redd we’ve found by a steelhead in the mainstem Elwha River.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's still a long way to go, but McMillan and Duda are hopeful that salmon and steelhead will thrive here once again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "In the U.S., more than 30 million tons of food end up in landfills each year. The food waste occurs throughout the food chain, from farm to table. But now social media is being mobilized to rescue surplus food and keep it from going to waste. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restoring Oyster Reefs",
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"content": "\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=Islo0nEmJU8]\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>“He was a brave man that first ate an oyster.” \u003c/strong>- satirist Jonathan Swift (1667–1745)\u003c/p>\n\u003cp>No one knows who that brave soul was who first shucked an oyster, but we do know that by the late 1800s millions of pounds of salty, slimy oyster meat were being harvested from places like North Carolina’s Outer Banks and shipped across the country. The secret was out: raw, steamed, grilled, or fried, oysters were on the menu from coast to coast.\u003c/p>\n\u003cfigure id=\"attachment_62171\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives.jpg\">\u003cimg class=\"size-medium wp-image-62171 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/boat_archives-337x253.jpg\" alt=\"Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. This archive photo was provided by NC State University.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists estimate the current North Carolina wild oyster population is 50% of what it was 100 years ago. Archive photo provided by NC State University.\u003c/figcaption>\u003c/figure>\n\u003cp>As the demand for oysters increased, fishermen began using more sophisticated tools -- like mechanical dredge boats -- to boost their catch. And boy, were they successful! Marine scientists generally place the current oyster population at around 50 percent of what it was a century ago. And some estimates claim areas like \u003ca href=\"http://www.nccoast.org/Content.aspx?key=0dec568b-85f4-4e84-86d1-8a449db4055f&title=Oyster+Habitat\">North Carolina’s Pamlico Sound\u003c/a> are at 10 percent of the levels that existed in the early 20th century.\u003c/p>\n\u003cp>One of the reasons that populations have been so decimated and haven’t been able to come back has to do with the \u003ca href=\"http://www.ncseagrant.org/home/coastwatch/coastwatch-articles?task=showArticle&id=750\">habitat needs of the oyster\u003c/a>. Baby oysters, or spat, literally grow on the backs of their ancestors. Spat swim in the water column until they can latch on to a suitable surface. More often than not, that surface is an established oyster reef made up of generations of older oysters. As wild oyster harvesting increased, the reefs diminished and baby oysters had no place to anchor. The oyster population plummeted.\u003c/p>\n\u003cp>But this isn’t just another “\u003ca href=\"http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=750\">species of special concern\u003c/a>” story.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It turns out that oysters are indispensable to the marine ecosystem. Aside from their role as a viable fishery, oyster reefs provide three main ecosystem services. They stabilize shorelines by breaking up wave energy, they provide habitat for hundreds of marine organisms such as crabs and barnacles and, perhaps most importantly, they help filter the water.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Islo0nEmJU8'\n title='//www.youtube.com/embed/Islo0nEmJU8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA\u003cem>dult\u003c/em> o\u003cem>ysters can filter up to 50 gallons of water a day. In this one hour timelapse video, you can see a decrease in the levels of turbidity, or murk, in the water.\u003c/em>\u003c/p>\n\u003cp>Filter-feeding oysters transfer nutrients (including nitrogen) from the water to the bottom. \u003ca href=\"http://blog.nature.org/science/2013/09/10/restoring-oyster-reefs/\">That’s a good thing, not only for the marine ecosystem but also for humans\u003c/a>. Studies estimate that oyster-reef sediments remove 25 percent more nitrogen than areas without oysters. An excess of nitrogen in the water promotes algal blooms that shade underwater vegetation and can lower the dissolved oxygen levels. Loss of underwater vegetation and low oxygen are increasingly common in coastal ecosystems. They can result in undesirable impacts ranging from reduced water clarity to fewer fish.\u003c/p>\n\u003cfigure id=\"attachment_62167\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3.jpg\">\u003cimg class=\"size-medium wp-image-62167\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Oysters3-450x229.jpg\" alt=\"Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\" width=\"450\" height=\"229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with UNC Chapel Hill use laser scanners to determine the best location for future reefs. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>In North Carolina, and around the country, initiatives to restore oyster reefs can become a political, cultural, environmental, and economic quagmire. There are many competing interests at stake, from the livelihood of fishermen to government oversight to downstream water-quality issues. Scientists have long studied the many ecosystem services provided by oysters and are now stepping into the fray armed with data to prove where, why, and how to restore oyster reefs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These days, the brave ones aren’t those eating the oysters. Rather, they are the men and women charged with keeping oysters in our waters and on our plates, now and into the future.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Honk if you know the person who brewed your car's fuel.\u003c/p>\n\u003cp>Anyone?\u003c/p>\n\u003cp>Pose that question in Pittsboro, North Carolina, and you’re likely to hear a symphony of Volkswagens and Mercedes proudly tooting their local laborers.\u003c/p>\n\u003cp>In Pittsboro, “Drive Local” has become the new “Eat Local.”\u003c/p>\n\u003cfigure id=\"attachment_61806\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1.jpg\">\u003cimg class=\"size-medium wp-image-61806\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1-337x253.jpg\" alt=\"Piedmont Biofuels co-founders with Willie Nelson. Photo courtesy Tami Schwerin \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willie Nelson poses with Piedmont Biofuels co-founders while filling his tour bus with biodiesel. 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The process begins when feedstocks -- anything from soybeans to turkey fat to used vegetable oil -- are mixed with methanol in the presence of a catalyst, such as potassium hydroxide. The result is \u003ca href=\"http://www.afdc.energy.gov/fuels/biodiesel_benefits.html\">clean-burning fuel\u003c/a> made from mostly locally sourced byproducts. No need to extract petroleum from Earth’s crust, no offshore oil tankers, and no refineries in the Gulf of Mexico.\u003c/p>\n\u003cp>The main feedstock in Piedmont’s blend comes in the form of used cooking oil from the deep fryers in local restaurants. This “yellow grease,” as it’s called, is in high demand and functions as a relatively clean, stable base for biodiesel. But it’s expensive, and Piedmont is constantly on the lookout for cheaper sustainable feedstocks.\u003c/p>\n\u003cp>\u003cstrong>From Grease Traps to Greased Lightning\u003cbr>\n\u003c/strong>Walk around Piedmont’s sprawling farm-meets-lab campus and pretty soon you realize that you’re surrounded by innovators. From seed-saving farmers to enzyme-incubating scientists, everyone is looking to make a big difference using low-impact techniques.\u003c/p>\n\u003cfigure id=\"attachment_61800\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1.jpg\">\u003cimg class=\"size-medium wp-image-61800 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1-337x253.jpg\" alt=\"RB_LE_earlybrew\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burton and Estill working on an early batch of home-brewed biodiesel in Estill's backyard. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that has the whole place jumping is the new \u003ca href=\"http://www.biofuels.coop/enzymatic-biodiesel\">enzymatic reactor\u003c/a>. Burton, who helped design the one-of-a-kind reactor, says the new technology will enable biodiesel manufacturers to utilize a wider range of feedstocks, such as brown grease (think sludgy grease traps). Under the current workflow, brown grease is too contaminated to turn into biodiesel. Manufactures pay a premium for high-quality yellow grease, and the cost is reflected in their fuel’s price (Piedmont’s fuel usually sells around 10 cents above the petroleum average). The price point is why the enzymatic reactor has the potential to be a game changer. By using lower quality (and cheaper) grease, biodiesel manufacturers may soon see costs drop to the point where they can consistently compete with their petroleum counterparts.\u003c/p>\n\u003cp>But as Estill says, his hope is not necessarily to outsell big oil in small towns throughout North Carolina. The Piedmont Biofuels project is “demonstrative,” proving that communities can power themselves with a few local ingredients, and a lot of ingenuity.\u003c/p>\n\u003cfigure id=\"attachment_61187\" class=\"wp-caption aligncenter\" style=\"max-width: 496px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21.jpg\">\u003cimg class=\"size-large wp-image-61187\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21-496x360.jpg\" alt=\"Lyle_grease_2\" width=\"496\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Estill, who's official title is VP of Stuff, collects used vegetable oil from Carolina Brewery in Pittsboro, NC. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp style=\"text-align: center\">\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Honk if you know the person who brewed your car's fuel.\u003c/p>\n\u003cp>Anyone?\u003c/p>\n\u003cp>Pose that question in Pittsboro, North Carolina, and you’re likely to hear a symphony of Volkswagens and Mercedes proudly tooting their local laborers.\u003c/p>\n\u003cp>In Pittsboro, “Drive Local” has become the new “Eat Local.”\u003c/p>\n\u003cfigure id=\"attachment_61806\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1.jpg\">\u003cimg class=\"size-medium wp-image-61806\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/willie_lyle_leif_rachel1-337x253.jpg\" alt=\"Piedmont Biofuels co-founders with Willie Nelson. Photo courtesy Tami Schwerin \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willie Nelson poses with Piedmont Biofuels co-founders while filling his tour bus with biodiesel. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>It all started about a decade ago when Lyle Estill, Rachel Burton and Leif Forer began making biodiesel in Lyle’s backyard. Their goal was simple: make enough fuel so they no longer had to fill up at gas stations. Their DIY spirit -- coupled with a genuine desire to reduce their dependence on fossil fuels -- inspired the threesome to launch Piedmont Biofuels, a small-scale biodiesel manufacturing company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in bucolic North Carolina, about 30 minutes outside of Raleigh, the company offered a novel product: clean, local, and sustainable fuel for Pittsboro’s diesel-powered vehicles. Ten years (and a few exploded reactors) later, Piedmont Biofuels manufactures a million gallons of B-100, or 100 percent biodiesel, annually for its more than 300 members.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Can It Work for You?\u003c/strong>\u003cbr>\nRight now you may be wondering what biodiesel is and if you can use it in your new Jetta TDI. Forer explained, “Biodiesel is an alternative diesel fuel made from vegetable oil instead of crude petroleum oil. Biodiesel can be used wherever conventional petroleum diesel is used.” Estill, who hasn’t been to a gas station since 2002, says any diesel engine can run on biodiesel without any modification. “You simply fill up and go.”\u003c/p>\n\u003cfigure id=\"attachment_61180\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease.jpg\">\u003cimg class=\"size-medium wp-image-61180\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/yellow_grease-280x253.jpg\" alt=\"yellow_grease\" width=\"280\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Used vegetable oil is turned into 100% Biodiesel through a process called transesterification. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Chemistry\u003c/strong>\u003cbr>\nPiedmont’s biodiesel is made with a chemical process called \u003cstrong>transesterification\u003c/strong>. The process begins when feedstocks -- anything from soybeans to turkey fat to used vegetable oil -- are mixed with methanol in the presence of a catalyst, such as potassium hydroxide. The result is \u003ca href=\"http://www.afdc.energy.gov/fuels/biodiesel_benefits.html\">clean-burning fuel\u003c/a> made from mostly locally sourced byproducts. No need to extract petroleum from Earth’s crust, no offshore oil tankers, and no refineries in the Gulf of Mexico.\u003c/p>\n\u003cp>The main feedstock in Piedmont’s blend comes in the form of used cooking oil from the deep fryers in local restaurants. This “yellow grease,” as it’s called, is in high demand and functions as a relatively clean, stable base for biodiesel. But it’s expensive, and Piedmont is constantly on the lookout for cheaper sustainable feedstocks.\u003c/p>\n\u003cp>\u003cstrong>From Grease Traps to Greased Lightning\u003cbr>\n\u003c/strong>Walk around Piedmont’s sprawling farm-meets-lab campus and pretty soon you realize that you’re surrounded by innovators. From seed-saving farmers to enzyme-incubating scientists, everyone is looking to make a big difference using low-impact techniques.\u003c/p>\n\u003cfigure id=\"attachment_61800\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1.jpg\">\u003cimg class=\"size-medium wp-image-61800 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/RB_LE_earlybrew1-337x253.jpg\" alt=\"RB_LE_earlybrew\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burton and Estill working on an early batch of home-brewed biodiesel in Estill's backyard. Photo courtesy Tami Schwerin\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that has the whole place jumping is the new \u003ca href=\"http://www.biofuels.coop/enzymatic-biodiesel\">enzymatic reactor\u003c/a>. Burton, who helped design the one-of-a-kind reactor, says the new technology will enable biodiesel manufacturers to utilize a wider range of feedstocks, such as brown grease (think sludgy grease traps). Under the current workflow, brown grease is too contaminated to turn into biodiesel. Manufactures pay a premium for high-quality yellow grease, and the cost is reflected in their fuel’s price (Piedmont’s fuel usually sells around 10 cents above the petroleum average). The price point is why the enzymatic reactor has the potential to be a game changer. By using lower quality (and cheaper) grease, biodiesel manufacturers may soon see costs drop to the point where they can consistently compete with their petroleum counterparts.\u003c/p>\n\u003cp>But as Estill says, his hope is not necessarily to outsell big oil in small towns throughout North Carolina. The Piedmont Biofuels project is “demonstrative,” proving that communities can power themselves with a few local ingredients, and a lot of ingenuity.\u003c/p>\n\u003cfigure id=\"attachment_61187\" class=\"wp-caption aligncenter\" style=\"max-width: 496px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21.jpg\">\u003cimg class=\"size-large wp-image-61187\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Lyle_grease_21-496x360.jpg\" alt=\"Lyle_grease_2\" width=\"496\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Estill, who's official title is VP of Stuff, collects used vegetable oil from Carolina Brewery in Pittsboro, NC. Photo by David Huppert\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp style=\"text-align: center\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Oasis Grows in an Urban Food Desert",
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"content": "\u003cfigure id=\"attachment_61945\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580.jpg\">\u003cimg class=\"size-medium wp-image-61945 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580-338x253.jpg\" alt=\"Will Allen with shovel\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Allen demonstrates how Growing Power \"grows\" its soil from compost.\u003c/figcaption>\u003c/figure>\n\u003cp>Will Allen is on a mission that begins with feeding Milwaukee. Through \u003ca title=\"Growing Power\" href=\"http://www.growingpower.org/\">Growing Power\u003c/a>, his urban farm in Wisconsin’s largest city, the zealous Allen spreads a gospel of urban renewal through growing and selling fresh, healthy food in a neighborhood where nutritious options are limited. Foodies and wannabe city farmers make pilgrimages year-round to learn about his successful methods.\u003c/p>\n\u003cp>In certain circles Allen is referred to as the father of \"\u003ca title=\"Good Food Revolution book\" href=\"http://www.indiebound.org/book/9781592407101\">The Good Food Revolution\u003c/a>,\" which is also the title of his 2012 book. In it he recounts a very personal story of reconnecting with the earth -- a reconnection he would like to see made across urban America, and especially in African-American communities. He writes,\u003c/p>\n\u003cfigure id=\"attachment_61950\" class=\"wp-caption alignright\" style=\"max-width: 174px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover.jpg\">\u003cimg class=\"size-medium wp-image-61950\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover-174x253.jpg\" alt=\"Good Food Revolution cover\" width=\"174\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen's 2012 book.\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]he Great Migration transformed the African-American experience from a rural to an urban one. The generation of African-Americans born in the wake of that migration -- my generation -- would live in a very different world from that of our ancestors. In that transition, we lost the agricultural skills that had once been our birthright.\"\u003c/p>\n\u003cp>His parents moved to Maryland, near Washington D.C., in 1934, glad to leave their sharecropping lives behind in the South. They settled on a small farm where, while working other jobs, they nurtured their own hobby gardens and passed their agricultural skills on to Allen.\u003c/p>\n\u003cp>But Allen was never enthused about taking on the hard work of a farmer, \"I said I would never go back to farming. I guess you should never say never.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After noteworthy careers in basketball and business, Allen did return to farming, where he has undoubtedly made his biggest mark. In 2008 he was granted a prestigious MacArthur Foundation “genius” grant for his contributions to the urban agricultural movement.\u003c/p>\n\u003cfigure id=\"attachment_62095\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21.jpg\">\u003cimg class=\"size-thumbnail wp-image-62095\" title=\"Five story greenhouse\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21-290x169.jpg\" alt=\"Quest Aquaponics 5 story greenhouse 2\" width=\"290\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Architectural rendering of a five story \"vertical farm\" planned for Growing Power's urban setting\u003c/figcaption>\u003c/figure>\n\u003cp>Growing Power now has a similar operation in Chicago. And Allen has bigger plans for scaling up agriculture in other urban areas, including a network of “vertical farms.” He already has a design in the works for a five-story greenhouse and education center in Milwaukee. “This is a very important building as a model that we can study to figure out how these cities then can build 50 to 100-story vertical farms.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For all Allen has done to transform his Milwaukee neighborhood, it seems like he’s only on the ground floor as he builds and broadens his efforts to spur what he calls “The Good Food Revolution.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61945\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580.jpg\">\u003cimg class=\"size-medium wp-image-61945 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-Will-Allen-taping-e1381183178580-338x253.jpg\" alt=\"Will Allen with shovel\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Allen demonstrates how Growing Power \"grows\" its soil from compost.\u003c/figcaption>\u003c/figure>\n\u003cp>Will Allen is on a mission that begins with feeding Milwaukee. Through \u003ca title=\"Growing Power\" href=\"http://www.growingpower.org/\">Growing Power\u003c/a>, his urban farm in Wisconsin’s largest city, the zealous Allen spreads a gospel of urban renewal through growing and selling fresh, healthy food in a neighborhood where nutritious options are limited. Foodies and wannabe city farmers make pilgrimages year-round to learn about his successful methods.\u003c/p>\n\u003cp>In certain circles Allen is referred to as the father of \"\u003ca title=\"Good Food Revolution book\" href=\"http://www.indiebound.org/book/9781592407101\">The Good Food Revolution\u003c/a>,\" which is also the title of his 2012 book. In it he recounts a very personal story of reconnecting with the earth -- a reconnection he would like to see made across urban America, and especially in African-American communities. He writes,\u003c/p>\n\u003cfigure id=\"attachment_61950\" class=\"wp-caption alignright\" style=\"max-width: 174px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover.jpg\">\u003cimg class=\"size-medium wp-image-61950\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Good-Food-Revolution-cover-174x253.jpg\" alt=\"Good Food Revolution cover\" width=\"174\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen's 2012 book.\u003c/figcaption>\u003c/figure>\n\u003cp>\"[T]he Great Migration transformed the African-American experience from a rural to an urban one. The generation of African-Americans born in the wake of that migration -- my generation -- would live in a very different world from that of our ancestors. In that transition, we lost the agricultural skills that had once been our birthright.\"\u003c/p>\n\u003cp>His parents moved to Maryland, near Washington D.C., in 1934, glad to leave their sharecropping lives behind in the South. They settled on a small farm where, while working other jobs, they nurtured their own hobby gardens and passed their agricultural skills on to Allen.\u003c/p>\n\u003cp>But Allen was never enthused about taking on the hard work of a farmer, \"I said I would never go back to farming. I guess you should never say never.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After noteworthy careers in basketball and business, Allen did return to farming, where he has undoubtedly made his biggest mark. In 2008 he was granted a prestigious MacArthur Foundation “genius” grant for his contributions to the urban agricultural movement.\u003c/p>\n\u003cfigure id=\"attachment_62095\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21.jpg\">\u003cimg class=\"size-thumbnail wp-image-62095\" title=\"Five story greenhouse\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/Quest-Aquaponics-5-story-greenhouse-21-290x169.jpg\" alt=\"Quest Aquaponics 5 story greenhouse 2\" width=\"290\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Architectural rendering of a five story \"vertical farm\" planned for Growing Power's urban setting\u003c/figcaption>\u003c/figure>\n\u003cp>Growing Power now has a similar operation in Chicago. And Allen has bigger plans for scaling up agriculture in other urban areas, including a network of “vertical farms.” He already has a design in the works for a five-story greenhouse and education center in Milwaukee. “This is a very important building as a model that we can study to figure out how these cities then can build 50 to 100-story vertical farms.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For all Allen has done to transform his Milwaukee neighborhood, it seems like he’s only on the ground floor as he builds and broadens his efforts to spur what he calls “The Good Food Revolution.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lake Tahoe: Can We Save It?",
"title": "Lake Tahoe: Can We Save It?",
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"content": "\u003cp>Lake Tahoe’s famously blue waters – which make it the clearest lake of its size in the United States – attract three million visitors to California and Nevada each year. But decades of development, and now climate change, threaten this national treasure. This QUEST half-hour documentary takes you behind the scenes with the scientists working to keep the lake pristine and protect it for generations to come.\u003c/p>\n\u003cp>But Lake Tahoe isn’t the only body of water that comes to mind when we think about America’s most treasured lakes. The Great Lakes, an interconnected set of five lakes which include lakes Erie, Superior, Huron, Michigan and Ontario, hold 18% of the water on the face of the Earth. Both Lake Tahoe and the Great Lakes face environmental challenges, but are differently equipped to handle them because of their particular characteristics.\u003c/p>\n\u003ch2>\u003cstrong>Similarities between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Potable Water Sources\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62237\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam.jpg\">\u003cimg class=\"size-thumbnail wp-image-62237\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam-300x169.jpg\" alt=\"Tahoe dam\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lake Tahoe delivers millions of gallons of water every day for residents and farmers along the Truckee River. The Tahoe dam was built in 1909. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Both the Great Lakes and Lake Tahoe provide potable water to surrounding populations, though at very different scales. The Great Lakes deliver 43 billion gallons per day, hundreds of times more than Lake Tahoe. Lake Michigan alone provides drinking water to 12 million residents. Around three quarters of the water taken from the Great Lakes is used to cool down power plants.\u003c/p>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Climate Change Impacts\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62207\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\">\u003cimg class=\"size-full wp-image-62207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\" alt=\"Visitors at Lake Tahoe's Sand Harbor.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warmer temperatures are nice for visitors, like these at Lake Tahoe's Sand Harbor, in Nevada. But they could lead the lake to move away from its famous indigo blue and more towards green. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe and the Great Lakes are warming up, just like all lakes around the world. “We’ve had some summers where the surface temperature is very, very warm, compared to 20, 25 years ago,” said Brant Allen, of the University of California-Davis’ Tahoe Environmental Research Center. Although it’s nice for visitors, heat encourages the growth of microscopic algae that scatter the light off the lake’s surface and make it appear cloudy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Up north, intense spring rains that washed fertilizer into Lake Erie, coupled with a warm summer, contributed to a 2011 algae bloom that covered the surface of the lake’s western basin with a bright green scum. “All of the factors that happened in 2011 are the types of factors that we expect to see more commonly in the future,” said Anna Michalak, a Great Lakes researcher at Stanford University.\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Invasive Species\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62212\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-62212\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized-300x169.jpg\" alt=\"Quagga mussels attached to pipes in Lake Mead\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quagga mussels clog pipes, like these in Nevada's Lake Mead. Authorities are working hard to keep the mussels out of Lake Tahoe. Photo: National Park Service.\u003c/figcaption>\u003c/figure>\n\u003cp>Zebra mussels and quagga mussels have invaded the Great Lakes, damaging sport fisheries and clogging intake pipes with their hard shells, to the tune of $1 billion per year. The mussels have hitched rides out west on recreational boats. But so far they haven’t reached Lake Tahoe, and authorities there are fighting hard to keep them out by inspecting every boat before it goes into the water.\u003c/p>\n\u003cp>“At first, I thought the public would be very resistant to the idea of paying fees for boat inspections,” said Geoff Schladow, director of the University of California-Davis’ Tahoe Environmental Research Center. “But the more people I talk to, they’re very accepting of the need for it.” Lake Tahoe is already dealing with \u003ca title=\"Information on Asian clams on UC Davis TERC's page\" href=\"http://terc.ucdavis.edu/research/aquaticinvasives.html\">the invasive Asian clam\u003c/a>, which produces algae mats that wash up on its beaches, and an aquatic plant called milfoil, which sticks to boats’ propellers.\u003c/p>\n\u003ch2>\u003cstrong>Differences between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Depth v. Width\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62228\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\">\u003cimg class=\"size-full wp-image-62228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\" alt=\"Eagle Falls over Emerald Bay\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The water pouring into Lake Tahoe doesn't carry many of the nutrients that algae feed on. This is one of the reasons why the lake is so clear. Eagle Falls flows into Emerald Bay, one of Lake Tahoe's most iconic spots on the California side of the lake. Photo: Gabriela Quirós / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe is the eleventh \u003cem>deepest \u003c/em>lake in the world. Lake Erie is the tenth \u003cem>largest \u003c/em>lake in the world. At its deepest point, Lake Tahoe plunges to 1,645 feet – which makes it deeper than the Empire State building is tall. And this depth helps the lake stay clear, since its 39 trillion gallons of water are able to dilute the tiny dirt particles and nitrogen and phosphorus that threaten its transparency. By contrast, Lake Erie’s deepest point is only about 200 feet deep. With less water to dilute the nutrients that algae feed off, \u003ca title=\"Battling the Bloom: Lake Erie \" href=\"http://ww2.kqed.org/quest/video/battling-the-bloom-lake-erie/\">Lake Erie is particularly vulnerable to algae blooms.\u003c/a>\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Watershed Size\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cp>Lake Tahoe is fortunate in that its watershed is small and the soil around it is relatively nutrient-poor. The 63 rivers that feed Lake Tahoe travel through an area about the size of the lake itself. Most lakes have watersheds many times bigger, which give tributaries more of a chance to pick up pollutants as they flow towards the lake.\u003c/p>\n\u003cp>\u003ca title=\"Farmers Fight Back Against Toxic Algal Blooms\" href=\"http://ww2.kqed.org/quest/audio/farmers-fight-back-against-toxic-algal-blooms/\">Lake Erie has suffered from a steady flow of phosphorus from agriculture\u003c/a>, which has contributed to bad algae blooms. Corn is planted widely in the Plains – partly to produce ethanol for use as a biofuel – and requires a lot of fertilizer. “The national biofuels program is what’s pushing more corn production,” said Stanford scientist Anna Michalak.\u003c/p>\n\u003cfigure id=\"attachment_62224\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\">\u003cimg class=\"size-full wp-image-62224\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\" alt=\"Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake. Brad Kohler watches as workers install a channel and sediment trap at the bottom of his driveway in Tahoe City, California. When it rains, this mechanism will trap dirt particles. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>To keep their watersheds from becoming sources of pollutants, authorities at Lake Tahoe and the Great Lakes have efforts underway to prevent dirt from running into nearby rivers (Tahoe), and reduce the amount of fertilizer used on crops (Great Lakes).\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>\u003ca title=\"UC Davis Tahoe Environmental Research Center\" href=\"http://terc.ucdavis.edu\">University of California-Davis Tahoe Environmental Research Center (TERC)\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Tahoe Boat Inspections\" href=\"http://tahoeboatinspections.com/welcome-to-tahoe-boat-inspections/\">Tahoe Boat Inspections\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lake Tahoe’s famously blue waters – which make it the clearest lake of its size in the United States – attract three million visitors to California and Nevada each year. But decades of development, and now climate change, threaten this national treasure. This QUEST half-hour documentary takes you behind the scenes with the scientists working to keep the lake pristine and protect it for generations to come.\u003c/p>\n\u003cp>But Lake Tahoe isn’t the only body of water that comes to mind when we think about America’s most treasured lakes. The Great Lakes, an interconnected set of five lakes which include lakes Erie, Superior, Huron, Michigan and Ontario, hold 18% of the water on the face of the Earth. Both Lake Tahoe and the Great Lakes face environmental challenges, but are differently equipped to handle them because of their particular characteristics.\u003c/p>\n\u003ch2>\u003cstrong>Similarities between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Potable Water Sources\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62237\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam.jpg\">\u003cimg class=\"size-thumbnail wp-image-62237\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam-300x169.jpg\" alt=\"Tahoe dam\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lake Tahoe delivers millions of gallons of water every day for residents and farmers along the Truckee River. The Tahoe dam was built in 1909. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Both the Great Lakes and Lake Tahoe provide potable water to surrounding populations, though at very different scales. The Great Lakes deliver 43 billion gallons per day, hundreds of times more than Lake Tahoe. Lake Michigan alone provides drinking water to 12 million residents. Around three quarters of the water taken from the Great Lakes is used to cool down power plants.\u003c/p>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Climate Change Impacts\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62207\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\">\u003cimg class=\"size-full wp-image-62207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\" alt=\"Visitors at Lake Tahoe's Sand Harbor.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warmer temperatures are nice for visitors, like these at Lake Tahoe's Sand Harbor, in Nevada. But they could lead the lake to move away from its famous indigo blue and more towards green. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe and the Great Lakes are warming up, just like all lakes around the world. “We’ve had some summers where the surface temperature is very, very warm, compared to 20, 25 years ago,” said Brant Allen, of the University of California-Davis’ Tahoe Environmental Research Center. Although it’s nice for visitors, heat encourages the growth of microscopic algae that scatter the light off the lake’s surface and make it appear cloudy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Up north, intense spring rains that washed fertilizer into Lake Erie, coupled with a warm summer, contributed to a 2011 algae bloom that covered the surface of the lake’s western basin with a bright green scum. “All of the factors that happened in 2011 are the types of factors that we expect to see more commonly in the future,” said Anna Michalak, a Great Lakes researcher at Stanford University.\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Invasive Species\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62212\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-62212\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized-300x169.jpg\" alt=\"Quagga mussels attached to pipes in Lake Mead\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quagga mussels clog pipes, like these in Nevada's Lake Mead. Authorities are working hard to keep the mussels out of Lake Tahoe. Photo: National Park Service.\u003c/figcaption>\u003c/figure>\n\u003cp>Zebra mussels and quagga mussels have invaded the Great Lakes, damaging sport fisheries and clogging intake pipes with their hard shells, to the tune of $1 billion per year. The mussels have hitched rides out west on recreational boats. But so far they haven’t reached Lake Tahoe, and authorities there are fighting hard to keep them out by inspecting every boat before it goes into the water.\u003c/p>\n\u003cp>“At first, I thought the public would be very resistant to the idea of paying fees for boat inspections,” said Geoff Schladow, director of the University of California-Davis’ Tahoe Environmental Research Center. “But the more people I talk to, they’re very accepting of the need for it.” Lake Tahoe is already dealing with \u003ca title=\"Information on Asian clams on UC Davis TERC's page\" href=\"http://terc.ucdavis.edu/research/aquaticinvasives.html\">the invasive Asian clam\u003c/a>, which produces algae mats that wash up on its beaches, and an aquatic plant called milfoil, which sticks to boats’ propellers.\u003c/p>\n\u003ch2>\u003cstrong>Differences between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Depth v. Width\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62228\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\">\u003cimg class=\"size-full wp-image-62228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\" alt=\"Eagle Falls over Emerald Bay\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The water pouring into Lake Tahoe doesn't carry many of the nutrients that algae feed on. This is one of the reasons why the lake is so clear. Eagle Falls flows into Emerald Bay, one of Lake Tahoe's most iconic spots on the California side of the lake. Photo: Gabriela Quirós / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe is the eleventh \u003cem>deepest \u003c/em>lake in the world. Lake Erie is the tenth \u003cem>largest \u003c/em>lake in the world. At its deepest point, Lake Tahoe plunges to 1,645 feet – which makes it deeper than the Empire State building is tall. And this depth helps the lake stay clear, since its 39 trillion gallons of water are able to dilute the tiny dirt particles and nitrogen and phosphorus that threaten its transparency. By contrast, Lake Erie’s deepest point is only about 200 feet deep. With less water to dilute the nutrients that algae feed off, \u003ca title=\"Battling the Bloom: Lake Erie \" href=\"http://ww2.kqed.org/quest/video/battling-the-bloom-lake-erie/\">Lake Erie is particularly vulnerable to algae blooms.\u003c/a>\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Watershed Size\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cp>Lake Tahoe is fortunate in that its watershed is small and the soil around it is relatively nutrient-poor. The 63 rivers that feed Lake Tahoe travel through an area about the size of the lake itself. Most lakes have watersheds many times bigger, which give tributaries more of a chance to pick up pollutants as they flow towards the lake.\u003c/p>\n\u003cp>\u003ca title=\"Farmers Fight Back Against Toxic Algal Blooms\" href=\"http://ww2.kqed.org/quest/audio/farmers-fight-back-against-toxic-algal-blooms/\">Lake Erie has suffered from a steady flow of phosphorus from agriculture\u003c/a>, which has contributed to bad algae blooms. Corn is planted widely in the Plains – partly to produce ethanol for use as a biofuel – and requires a lot of fertilizer. “The national biofuels program is what’s pushing more corn production,” said Stanford scientist Anna Michalak.\u003c/p>\n\u003cfigure id=\"attachment_62224\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\">\u003cimg class=\"size-full wp-image-62224\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\" alt=\"Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake. Brad Kohler watches as workers install a channel and sediment trap at the bottom of his driveway in Tahoe City, California. When it rains, this mechanism will trap dirt particles. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>To keep their watersheds from becoming sources of pollutants, authorities at Lake Tahoe and the Great Lakes have efforts underway to prevent dirt from running into nearby rivers (Tahoe), and reduce the amount of fertilizer used on crops (Great Lakes).\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>\u003ca title=\"UC Davis Tahoe Environmental Research Center\" href=\"http://terc.ucdavis.edu\">University of California-Davis Tahoe Environmental Research Center (TERC)\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Tahoe Boat Inspections\" href=\"http://tahoeboatinspections.com/welcome-to-tahoe-boat-inspections/\">Tahoe Boat Inspections\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Clarke Snell is a \u003ca href=\"http://www.amazon.com/Building-Green-New-Edition-Alternative/dp/1600595340\">builder\u003c/a>, a dreamer, and a 50 year-old student bent on saving the planet -- one house at a time.\u003c/p>\n\u003cp>As an architecture graduate student at the University of North Carolina at Charlotte, Snell is tackling what he sees as the greatest challenge of our time: climate change. Armed with a firm belief that sustainable design can help slow the warming trend, he and his fellow students have set their sights on tackling a major climate change culprit: concrete.\u003c/p>\n\u003cfigure id=\"attachment_61789\" class=\"wp-caption alignleft\" style=\"max-width: 221px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/wheel_cement.jpg\">\u003cimg class=\"size-medium wp-image-61789\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/wheel_cement-221x253.jpg\" alt=\"wheel_cement\" width=\"221\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The geopolymer cement mix developed at UNC Charlotte uses recycled fly ash from coal plants. Photo courtesy Clarke Snell.\u003c/figcaption>\u003c/figure>\n\u003cp>Concrete accounts for somewhere between 5-8% of the world’s \u003cem>total\u003c/em> carbon dioxide emissions. It’s the most widely used building material on the planet. We produce nearly three tons of the stuff, per person, every year. From buildings, to bridges, to \u003ca href=\"https://www.google.com/search?q=concrete+bathroom&client=firefox-a&hs=JtE&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=LjlPUuGkJILg8ASd6oCgAw&ved=0CCwQsAQ&biw=1015&bih=613&dpr=1.5\">bathroom countertops\u003c/a>, concrete is here to stay.\u003c/p>\n\u003cp>The question is: what are we going to do about it?\u003c/p>\n\u003cp>One answer is eco-friendly geopolymer cement, which can reduce the carbon footprint associated with concrete by \u003ca href=\"http://urbaneden.uncc.edu/house/highlights/geopolymer-concrete\">up to 90%\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cement and concrete are often used interchangeably, but they are actually two separate products. For starters, cement is an ingredient used to make concrete. You can’t make traditional concrete without cement. Conventional cement (also known as Portland cement) is a very fine powder typically made by burning limestone and other minerals at temperatures over 2,500°F.\u003c/p>\n\u003cp>Concrete is the mixture of aggregate (a combination of sand, gravel or crushed stone), and a paste material comprised of water and cement. Through a process called hydration, the cement and water harden with the aggregate, binding the mixture into a rocklike mass that can be shaped and set as needed.\u003c/p>\n\u003cp>As history can attest (see, \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/The-Secrets-of-Ancient-Romes-Buildings.html\">Roman empire\u003c/a>) concrete is strong, durable, and relatively easy to transport. But there’s a caveat: making one ton of concrete \u003ca href=\"http://blogs.ei.columbia.edu/2012/05/09/emissions-from-the-cement-industry/\">releases a ton of carbon dioxide\u003c/a> into the atmosphere. Literally.\u003c/p>\n\u003cfigure id=\"attachment_61786\" class=\"wp-caption alignright\" style=\"max-width: 265px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/IMG_3251.jpg\">\u003cimg class=\" wp-image-61786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/IMG_3251-379x253.jpg\" alt=\"IMG_3251\" width=\"265\" height=\"177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UrbanEden's concrete walls help keep the building warm in the winter and cool in the summer. Photo courtesy Clarke Snell.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the good news: There is a viable alternative-- and Snell and his team at the University of North Carolina at Charlotte are already using it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.solardecathlon.gov/\">A \u003cem>\u003c/em>biennial competition \u003c/a>sponsored by the Department of Energy challenges schools from around the world to design and build energy efficient, solar powered homes. The UNC Charlotte team wanted to use concrete for its durability and strong insulation properties, but they didn't like the carbon emissions associated with producing Portland cement - the glue that holds concrete together.\u003c/p>\n\u003cp>So they used \u003ca href=\"http://solardecathlon.tumblr.com/http://\">a geopolymer composite material \u003c/a>made from fly ash to replace the conventional Portland cement. Fly ash, or flash, is a recyclable by-product from coal power plants that is both strong and durable. The flash creates a binding material that, when combined with certain activating chemicals, can be used to make concrete.\u003c/p>\n\u003cp>The new material looks and performs like conventional concrete but doesn’t have to be burned at 2,500°F, thereby skirting most of the associated carbon dioxide emissions. As student Project Manager Clarke Snell says, “If emulated in all building projects, this small, essentially plug and play substitute, would be world changing.”\u003c/p>\n\u003cfigure id=\"attachment_61779\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\" wp-image-61779 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/DoE-pic.jpg\" alt=\"UrbanEden under construciton at the 2013 Solar Decathlon competition. Photo Credit: Eric Grigorian/U.S. Department of Energy Solar Decathlon\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">UrbanEden under construciton at the 2013 Solar Decathlon competition. Photo Credit: Eric Grigorian/U.S. Department of Energy Solar Decathlon\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Additional information about use of geopolymer based cement developed by Dr. Brett Tempest at UNC-Charlotte - \u003ca title=\"Cementing a More Sustainable Future\" href=\"http://ww2.kqed.org/quest/video/cementing-a-more-sustainable-future/\">(Link)\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Clarke Snell is a \u003ca href=\"http://www.amazon.com/Building-Green-New-Edition-Alternative/dp/1600595340\">builder\u003c/a>, a dreamer, and a 50 year-old student bent on saving the planet -- one house at a time.\u003c/p>\n\u003cp>As an architecture graduate student at the University of North Carolina at Charlotte, Snell is tackling what he sees as the greatest challenge of our time: climate change. Armed with a firm belief that sustainable design can help slow the warming trend, he and his fellow students have set their sights on tackling a major climate change culprit: concrete.\u003c/p>\n\u003cfigure id=\"attachment_61789\" class=\"wp-caption alignleft\" style=\"max-width: 221px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/wheel_cement.jpg\">\u003cimg class=\"size-medium wp-image-61789\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/wheel_cement-221x253.jpg\" alt=\"wheel_cement\" width=\"221\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The geopolymer cement mix developed at UNC Charlotte uses recycled fly ash from coal plants. Photo courtesy Clarke Snell.\u003c/figcaption>\u003c/figure>\n\u003cp>Concrete accounts for somewhere between 5-8% of the world’s \u003cem>total\u003c/em> carbon dioxide emissions. It’s the most widely used building material on the planet. We produce nearly three tons of the stuff, per person, every year. From buildings, to bridges, to \u003ca href=\"https://www.google.com/search?q=concrete+bathroom&client=firefox-a&hs=JtE&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=LjlPUuGkJILg8ASd6oCgAw&ved=0CCwQsAQ&biw=1015&bih=613&dpr=1.5\">bathroom countertops\u003c/a>, concrete is here to stay.\u003c/p>\n\u003cp>The question is: what are we going to do about it?\u003c/p>\n\u003cp>One answer is eco-friendly geopolymer cement, which can reduce the carbon footprint associated with concrete by \u003ca href=\"http://urbaneden.uncc.edu/house/highlights/geopolymer-concrete\">up to 90%\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cement and concrete are often used interchangeably, but they are actually two separate products. For starters, cement is an ingredient used to make concrete. You can’t make traditional concrete without cement. Conventional cement (also known as Portland cement) is a very fine powder typically made by burning limestone and other minerals at temperatures over 2,500°F.\u003c/p>\n\u003cp>Concrete is the mixture of aggregate (a combination of sand, gravel or crushed stone), and a paste material comprised of water and cement. Through a process called hydration, the cement and water harden with the aggregate, binding the mixture into a rocklike mass that can be shaped and set as needed.\u003c/p>\n\u003cp>As history can attest (see, \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/The-Secrets-of-Ancient-Romes-Buildings.html\">Roman empire\u003c/a>) concrete is strong, durable, and relatively easy to transport. But there’s a caveat: making one ton of concrete \u003ca href=\"http://blogs.ei.columbia.edu/2012/05/09/emissions-from-the-cement-industry/\">releases a ton of carbon dioxide\u003c/a> into the atmosphere. Literally.\u003c/p>\n\u003cfigure id=\"attachment_61786\" class=\"wp-caption alignright\" style=\"max-width: 265px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/IMG_3251.jpg\">\u003cimg class=\" wp-image-61786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/IMG_3251-379x253.jpg\" alt=\"IMG_3251\" width=\"265\" height=\"177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UrbanEden's concrete walls help keep the building warm in the winter and cool in the summer. Photo courtesy Clarke Snell.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the good news: There is a viable alternative-- and Snell and his team at the University of North Carolina at Charlotte are already using it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.solardecathlon.gov/\">A \u003cem>\u003c/em>biennial competition \u003c/a>sponsored by the Department of Energy challenges schools from around the world to design and build energy efficient, solar powered homes. The UNC Charlotte team wanted to use concrete for its durability and strong insulation properties, but they didn't like the carbon emissions associated with producing Portland cement - the glue that holds concrete together.\u003c/p>\n\u003cp>So they used \u003ca href=\"http://solardecathlon.tumblr.com/http://\">a geopolymer composite material \u003c/a>made from fly ash to replace the conventional Portland cement. Fly ash, or flash, is a recyclable by-product from coal power plants that is both strong and durable. The flash creates a binding material that, when combined with certain activating chemicals, can be used to make concrete.\u003c/p>\n\u003cp>The new material looks and performs like conventional concrete but doesn’t have to be burned at 2,500°F, thereby skirting most of the associated carbon dioxide emissions. As student Project Manager Clarke Snell says, “If emulated in all building projects, this small, essentially plug and play substitute, would be world changing.”\u003c/p>\n\u003cfigure id=\"attachment_61779\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\" wp-image-61779 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/DoE-pic.jpg\" alt=\"UrbanEden under construciton at the 2013 Solar Decathlon competition. Photo Credit: Eric Grigorian/U.S. Department of Energy Solar Decathlon\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">UrbanEden under construciton at the 2013 Solar Decathlon competition. Photo Credit: Eric Grigorian/U.S. Department of Energy Solar Decathlon\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Additional information about use of geopolymer based cement developed by Dr. Brett Tempest at UNC-Charlotte - \u003ca title=\"Cementing a More Sustainable Future\" href=\"http://ww2.kqed.org/quest/video/cementing-a-more-sustainable-future/\">(Link)\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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