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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. 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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Lone Federally Approved Bay Area Slaughterhouse Shuts Its Doors to Private Ranchers",
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"content": "\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Marin County ranchers pride themselves on raising their animals from farm to fork. But some say that might get a little harder now with Marin Sun Farms shutting its slaughterhouse to private label producers starting Jan. 1.\u003c/p>\n\u003cp>The Petaluma slaughterhouse — the only federally approved facility in the Bay Area — has allowed ranchers to grow and sell their meat locally, rather than having to send their animals hours away to be slaughtered and then shipped back to the region. Access to the facility has kept quality high and the carbon footprint low.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->That’s partially why it was a hard decision, said Claire Herminjard, co-executive officer of Marin Sun Farms, which processes large animals like cattle, hogs, lambs and goats. A key reason for the change: Several managers experienced in handling compliance with federal meat inspection law and managing livestock for slaughter have left Marin Sun Farms over the last 18 months to pursue other work in a tight job market. That made it harder for Marin Sun Farms to keep the local business running for private ranchers.\u003c/p>\n\u003cp>“We kept private label services open as a community service because we cared deeply about the local foodshed. We always have,” said Herminjard, who runs the business with her husband, David Evans. “We do not have the resources to manage this program at the time.”\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">\u003c/a>\u003c/span>\u003c/div>\n\u003cp>Marin Sun Farms took over the slaughterhouse in 2014 after the previous owner, Rancho Feeding Corp., \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-013-2014-release\" target=\"_blank\" rel=\"noopener noreferrer\">was forced to recall 8.7 million pounds of diseased beef\u003c/a> and shut down. It was the sole beef and hog slaughterhouse in the Bay Area for smaller ranchers who didn’t own their own federally regulated facilities. Marin Sun Farms stepping in with a few other investors was considered a lifeline for local farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The move to shutter services will impact less than 10 private ranchers who use the slaughterhouse each week, Herminjard said, noting Marin Sun Farms started informing them of the change at the end of September. About two dozen suppliers under the Marin Sun Farms label will continue to receive the same processing services, she added.\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->Some ranchers questioned the move, though, accusing Marin Sun Farms of monopolizing the lone facility at the expense of local farmers, The Santa Rosa Press Democrat \u003ca href=\"https://www.pressdemocrat.com/news/local/10353633-181/petaluma-slaughterhouse-change-leaves-local\" target=\"_blank\" rel=\"noopener noreferrer\">reported\u003c/a>. Herminjard said that was “absolutely not” the case.\u003c/p>\n\u003cp>Pamela Torliatt, co-owner of Progressive Pastures, said she understands the owners of Marin Sun Farms had to make decisions in the best interest of their business — but the next U.S. Agriculture Department-approved slaughterhouse is several hours away. Having to ship their animals farther likely means costs will go up.\u003c/p>\n\u003cp>“We were able to basically grow our product from inception to the dinner plate. And there’s a lot of satisfaction in doing that,” she said. “We were able to grow, harvest and sell our product within 16 miles. We really thought that it was very unique and we had the ability to have a very small carbon footprint.”\u003c/p>\n\u003cp>\u003c!-- to be implemented later -->\u003c/p>\n\u003cp>Torliatt said Marin Sun Farms’ decision forced them to ship 27 of their animals to auction a few weeks ago instead of sharing them with the community. They are considering making other changes, too, such as changing the meats they offer.\u003c/p>\n\u003cdiv>\u003cspan class=\"aside\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/news\">\u003ca href=\"https://ww2.kqed.org/news\">Can Farming and Ranching Co-Exist?\u003c/a>\u003c/span>\u003c/div>\n\u003cp>“Any piece of agricultural infrastructure that is lost in our area is really going to impact the food that we are able to source and eat and provide to our friends and family,” she said. “And I think that this area in particular is very cognizant of how special it is to be able to have a choice like that.”\u003c/p>\n\u003cp>Herminjard, of Marin Sun Farms, said the company will revisit its decision at the end of the first quarter in 2020. But she is hoping other solutions will arise as well, like a mobile slaughterhouse facility or a permanent one through a cooperative.\u003c/p>\n\u003cp>That’s what Tawny Tesconi, executive director of the Sonoma County Farm Bureau, is considering, too, “so that we can create a system that really makes sense for what our county mantra is all about — sustainability and good carbon footprint management.”\u003c/p>\n\u003cp>“I honestly think the fix is going to be in a public-private partnership,” she said. “I understand that for a private business to try to make it in a typical business model for processing and harvesting animals, it would take a lot more head than we have available on a week in Sonoma County.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED News’ Peter Jon Shuler contributed to this report.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is here, and for many of us, the long weekends and family gatherings provide a great opportunity to explore some of the wonderful hiking trails across the Bay Area.\u003c/p>\n\u003cp>From the South Bay to the North Bay, the East Bay to the coast (and no, we're not forgetting you, the Peninsula), our region is home to trails winding through redwood forests and oak tree-dotted grassland, up mountaintops (here's looking at you, Mount Diablo) and alongside streams, waterfalls and even the ocean. Along the way, you might spot a banana slug, a newt, deer, bobcats, coyotes and cows (it's true).\u003c/p>\n\u003cp>We know hiking is a popular pastime for many of us, and last year we created \u003ca href=\"https://www.kqed.org/news/11632557/photos-bay-areas-best-hikes-chosen-by-you\" target=\"_blank\" rel=\"noopener noreferrer\">a guide\u003c/a> based on your top hiking picks in the region. If you missed sharing your favorite last time, or have another one that you'd like to add to the mix, please tell us in the box below (and, very importantly, tell us what makes it your favorite).\u003c/p>\n\u003cp>We know it's hard to share those hidden gems, but consider doing so for your fellow hiker who is looking for a new trail to discover.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>https://www.youtube.com/watch?time_continue=67&v=hjIRI4hbkmg&feature=emb_logo\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>In the InsideClimate News documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, reporter Neela Banerjee and videographer Anna Belle Peevey share the stories of people trying to rebuild lives splintered by three weather-related disasters. \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">Explore the videos and essays here\u003c/a>.\u003c/em>\u003c/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://protect-us.mimecast.com/s/Neq_CwpkPvsGmMG7hVOy7A?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">InsideClimate News\u003c/a> is a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter \u003ca href=\"https://protect-us.mimecast.com/s/pD-rCxklQwf1V61yTviMEq?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp style=\"font-weight: 400\">Four months after the Camp Fire incinerated his home and the entire nearby town of Paradise, California, Randy Larsen sat on the steps of his RV and struggled to process what he’d survived.\u003c/p>\n\u003cp style=\"font-weight: 400\">He remembered seeing the smoke and fire in Paradise across the canyon and the traffic streaming down the Skyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp style=\"font-weight: 400\">“I still hadn’t pieced it all together,” he said. “I mean, I think I realized that there was an evacuation from Paradise, but I didn’t assume it was on fire. I assumed it—I don’t know what I assumed that day. The idea that the town had burned up … was nowhere in my imagination.”\u003c/p>\n\u003cp style=\"font-weight: 400\">His inability to comprehend the disaster he’d endured—a wildfire that jumped the length of a football field each second—was echoed by survivors of Hurricane Michael, the first Category 5 storm to hit the Florida Panhandle, and some of the most destructive flooding to inundate the Midwest.\u003c/p>\n\u003cp style=\"font-weight: 400\">In the year-long documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, InsideClimate News reporter Neela Banerjee and videographer Anna Belle Peevey found shared experiences in the aftermath of extreme weather and climate-related disasters.\u003c/p>\n\u003cp style=\"font-weight: 400\">In dozens of interviews, victims and survivors used a \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">common language of loss\u003c/a>, describing their communities in terms normally reserved for war zones. \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds evoked what they’d lost\u003c/a>—exploding propane tanks, beeping smoke detectors in piles of rubble, chainsaws cutting through downed trees.\u003c/p>\n\u003cp style=\"font-weight: 400\">Often, they drew strength from \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">the animals they cared for\u003c/a>. As emergency planners learned in New Orleans after Hurricane Katrina in 2005, some Americans love their animals so much they’re willing to risk their lives for them.\u003c/p>\n\u003cp dir=\"ltr\">A country accustomed to taking in refugees from around the globe now found itself dealing with climate refugees made here in America. The sheer destructive force of \u003ca href=\"https://insideclimatenews.org/american-climate/essay/wildfire-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">wildfires\u003c/a>, \u003ca href=\"https://insideclimatenews.org/american-climate/essay/hurricane-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">hurricanes\u003c/a> and \u003ca href=\"https://insideclimatenews.org/american-climate/essay/floods-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">river flooding\u003c/a> had rattled assumptions about the limits of disaster as climate change has increasingly eroded people’s sense of security across the American landscape, the interviews showed.\u003c/p>\n\u003cp dir=\"ltr\">Read the essays on the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">Common Language of Loss\u003c/a>, the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds that Trigger Trauma\u003c/a> and the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">Bonds Between People and Animals\u003c/a>.\u003c/p>\n\u003cp dir=\"ltr\">And there was a relentlessness to calamities: As reporters found victims of Hurricane Michael and the Camp Fire still in the throes of recovery in March, the devastating floods struck Nebraska, Iowa and Missouri.\u003c/p>\n\u003cp dir=\"ltr\">Some survivors acknowledged climate change as a influence in the disasters. Others didn’t.\u003c/p>\n\u003cp style=\"font-weight: 400\">Randy Larsen saw the Camp Fire, which killed 85 people in Butte County, as an obvious consequence of a warming planet.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I grew up in California,” he said. “We’ve never had wildfires in November. We can fix all the power lines that PG&E was perhaps negligent in dealing with, we can fix all of those things, but we’re still going to have this tinderbox of a forest. Unless we do something about climate change.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?time_continue=3&v=16BGKwjP2ms&feature=emb_logo\u003c/p>\n\u003cp style=\"font-weight: 400\">Louis Byford, a farmer in Corning, Missouri, whose home fared only slightly better in the flooding than Larsen’s had in the fire, was having none of that.\u003c/p>\n\u003cp style=\"font-weight: 400\">“There’s been changes taking place since God created earth,” he said. “We are simply kidding ourselves if we think we can control anything. It’s just part of God’s creation. The cycle. The come and go, the ebb and flow, whatever.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Still, Byford found himself haunted by the calculus of loss, struggling to rebuild a farmhouse his wife wouldn’t live in anymore. “Where does that leave me?” Byford asked. “I told you I’m a determined man. I’ll give this compassion and patience. I may be a bachelor living here. It’s a burden that I can’t get rid of, every day.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Scientists point out that there is broad consensus that global warming will fuel more wildfires, floods and intense hurricanes.\u003c/p>\n\u003cp style=\"font-weight: 400\">Research shows that climate change has made California hotter and drier and more prone to wildfires. Summertime average temperatures in the state have risen 3.2 degrees Fahrenheit since the late 1800s, nearly all of it over the last 50 years.\u003c/p>\n\u003cp style=\"font-weight: 400\">The northern Great Plains are expected to see more drought, intense rainfall and flooding as the planet warms. The 12-month period leading up to February 2019 was the fifth-wettest stretch of weather in Nebraska since 1895.\u003c/p>\n\u003cp style=\"font-weight: 400\">The oceans are now warmer than they have been in 125,000 years, providing more energy to fuel the destructive power of hurricanes like Michael.\u003c/p>\n\u003cp style=\"font-weight: 400\">Perched on the steps of his RV in Butte Creek Canyon, Larsen sees little reason for optimism over the long term.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I wish I could say this is the new normal, but that would be profoundly optimistic if it stayed at being just this bad,” he said. “And I haven’t seen any research that suggests that it’s going to level off. The best research says maybe what? Two degrees (Celsius) increase by the turn of the century? That’s super optimistic. I think these are the good ol’ days, in terms of wildfire in California, and that’s a bit heartbreaking.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>Explore the \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a> project.\u003c/em>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\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/hjIRI4hbkmg'\n title='//www.youtube.com/embed/hjIRI4hbkmg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>In the InsideClimate News documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, reporter Neela Banerjee and videographer Anna Belle Peevey share the stories of people trying to rebuild lives splintered by three weather-related disasters. \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">Explore the videos and essays here\u003c/a>.\u003c/em>\u003c/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://protect-us.mimecast.com/s/Neq_CwpkPvsGmMG7hVOy7A?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">InsideClimate News\u003c/a> is a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter \u003ca href=\"https://protect-us.mimecast.com/s/pD-rCxklQwf1V61yTviMEq?domain=insideclimatenews.org\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp style=\"font-weight: 400\">Four months after the Camp Fire incinerated his home and the entire nearby town of Paradise, California, Randy Larsen sat on the steps of his RV and struggled to process what he’d survived.\u003c/p>\n\u003cp style=\"font-weight: 400\">He remembered seeing the smoke and fire in Paradise across the canyon and the traffic streaming down the Skyway.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">“I still hadn’t pieced it all together,” he said. “I mean, I think I realized that there was an evacuation from Paradise, but I didn’t assume it was on fire. I assumed it—I don’t know what I assumed that day. The idea that the town had burned up … was nowhere in my imagination.”\u003c/p>\n\u003cp style=\"font-weight: 400\">His inability to comprehend the disaster he’d endured—a wildfire that jumped the length of a football field each second—was echoed by survivors of Hurricane Michael, the first Category 5 storm to hit the Florida Panhandle, and some of the most destructive flooding to inundate the Midwest.\u003c/p>\n\u003cp style=\"font-weight: 400\">In the year-long documentary project \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a>, InsideClimate News reporter Neela Banerjee and videographer Anna Belle Peevey found shared experiences in the aftermath of extreme weather and climate-related disasters.\u003c/p>\n\u003cp style=\"font-weight: 400\">In dozens of interviews, victims and survivors used a \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">common language of loss\u003c/a>, describing their communities in terms normally reserved for war zones. \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds evoked what they’d lost\u003c/a>—exploding propane tanks, beeping smoke detectors in piles of rubble, chainsaws cutting through downed trees.\u003c/p>\n\u003cp style=\"font-weight: 400\">Often, they drew strength from \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">the animals they cared for\u003c/a>. As emergency planners learned in New Orleans after Hurricane Katrina in 2005, some Americans love their animals so much they’re willing to risk their lives for them.\u003c/p>\n\u003cp dir=\"ltr\">A country accustomed to taking in refugees from around the globe now found itself dealing with climate refugees made here in America. The sheer destructive force of \u003ca href=\"https://insideclimatenews.org/american-climate/essay/wildfire-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">wildfires\u003c/a>, \u003ca href=\"https://insideclimatenews.org/american-climate/essay/hurricane-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">hurricanes\u003c/a> and \u003ca href=\"https://insideclimatenews.org/american-climate/essay/floods-climate-change\" target=\"_blank\" rel=\"noopener noreferrer\">river flooding\u003c/a> had rattled assumptions about the limits of disaster as climate change has increasingly eroded people’s sense of security across the American landscape, the interviews showed.\u003c/p>\n\u003cp dir=\"ltr\">Read the essays on the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/loss\" target=\"_blank\" rel=\"noopener noreferrer\">Common Language of Loss\u003c/a>, the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/sounds\" target=\"_blank\" rel=\"noopener noreferrer\">Sounds that Trigger Trauma\u003c/a> and the \u003ca href=\"https://insideclimatenews.org/american-climate/essay/animals\" target=\"_blank\" rel=\"noopener noreferrer\">Bonds Between People and Animals\u003c/a>.\u003c/p>\n\u003cp dir=\"ltr\">And there was a relentlessness to calamities: As reporters found victims of Hurricane Michael and the Camp Fire still in the throes of recovery in March, the devastating floods struck Nebraska, Iowa and Missouri.\u003c/p>\n\u003cp dir=\"ltr\">Some survivors acknowledged climate change as a influence in the disasters. Others didn’t.\u003c/p>\n\u003cp style=\"font-weight: 400\">Randy Larsen saw the Camp Fire, which killed 85 people in Butte County, as an obvious consequence of a warming planet.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I grew up in California,” he said. “We’ve never had wildfires in November. We can fix all the power lines that PG&E was perhaps negligent in dealing with, we can fix all of those things, but we’re still going to have this tinderbox of a forest. Unless we do something about climate change.”\u003c/p>\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/16BGKwjP2ms'\n title='//www.youtube.com/embed/16BGKwjP2ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp style=\"font-weight: 400\">Louis Byford, a farmer in Corning, Missouri, whose home fared only slightly better in the flooding than Larsen’s had in the fire, was having none of that.\u003c/p>\n\u003cp style=\"font-weight: 400\">“There’s been changes taking place since God created earth,” he said. “We are simply kidding ourselves if we think we can control anything. It’s just part of God’s creation. The cycle. The come and go, the ebb and flow, whatever.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Still, Byford found himself haunted by the calculus of loss, struggling to rebuild a farmhouse his wife wouldn’t live in anymore. “Where does that leave me?” Byford asked. “I told you I’m a determined man. I’ll give this compassion and patience. I may be a bachelor living here. It’s a burden that I can’t get rid of, every day.”\u003c/p>\n\u003cp style=\"font-weight: 400\">Scientists point out that there is broad consensus that global warming will fuel more wildfires, floods and intense hurricanes.\u003c/p>\n\u003cp style=\"font-weight: 400\">Research shows that climate change has made California hotter and drier and more prone to wildfires. Summertime average temperatures in the state have risen 3.2 degrees Fahrenheit since the late 1800s, nearly all of it over the last 50 years.\u003c/p>\n\u003cp style=\"font-weight: 400\">The northern Great Plains are expected to see more drought, intense rainfall and flooding as the planet warms. The 12-month period leading up to February 2019 was the fifth-wettest stretch of weather in Nebraska since 1895.\u003c/p>\n\u003cp style=\"font-weight: 400\">The oceans are now warmer than they have been in 125,000 years, providing more energy to fuel the destructive power of hurricanes like Michael.\u003c/p>\n\u003cp style=\"font-weight: 400\">Perched on the steps of his RV in Butte Creek Canyon, Larsen sees little reason for optimism over the long term.\u003c/p>\n\u003cp style=\"font-weight: 400\">“I wish I could say this is the new normal, but that would be profoundly optimistic if it stayed at being just this bad,” he said. “And I haven’t seen any research that suggests that it’s going to level off. The best research says maybe what? Two degrees (Celsius) increase by the turn of the century? That’s super optimistic. I think these are the good ol’ days, in terms of wildfire in California, and that’s a bit heartbreaking.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp style=\"font-weight: 400\">\u003ci>\u003cem>Explore the \u003ca href=\"https://insideclimatenews.org/american-climate\" target=\"_blank\" rel=\"noopener noreferrer\">American Climate\u003c/a> project.\u003c/em>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science",
"headTitle": "Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science | KQED",
"content": "\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/7v-bshg-yOI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The only thing worse than watching your Thanksgiving dinner devolve into a heated political debate is a dry, tasteless turkey. But it doesn’t have to be this way.\u003c/p>\n\u003cp>If you’re looking to keep your in-laws happy, fed, and hopefully, away from politics, take a trip back to high school chemistry. Using everyday ingredients from your pantry, you can create a wondrous series of chemical reactions that will tenderize, season and crisp your bird.\u003c/p>\n\u003cp>Here’s how you can use science to transform a pinkish hunk of poultry into your Thanksgiving’s pièce de résistance.\u003c/p>\n\u003cp>\u003cstrong>All About the Brine\u003c/strong>\u003c/p>\n\u003cp>Your turkey prep should start two days before the main event — with brining.\u003c/p>\n\u003cp>Brines are critical for flavor infusion. They are a mixture of salt, seasonings and sometimes liquids — such as water, soy sauce or apple cider vinegar — that submerge or coat the turkey, slowly saturating foods with salty goodness over time.\u003c/p>\n\u003cp>For crispy skin and savory notes, skip the liquid — which The New York Times recently pronounced \u003ca href=\"https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html\">out of style\u003c/a> — and work with a dry brine. The salt in dry brines causes a series of delectable reactions, the quickest being osmosis.\u003c/p>\n\u003cp>Osmosis occurs when water molecules in a less salty environment move across a semipermeable membrane — in this case, turkey skin — toward a saltier environment (outside of the bird). This process continues until the ratio of salt to water is equally balanced.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first, osmosis wicks out water from cells, forming those droplets of moisture that you see on freshly salted meat. Though it may appear that your meat is losing vital liquid, just wait a couple hours. That’s when diffusion kicks in.\u003c/p>\n\u003cp>Diffusion is a slower process, in which salt evenly distributes itself in an environment to create balance. It takes a good chunk of time; salt permeates into meat tissue at a rate of just one millimeter — or about the width of a dime — per hour. After the first few hours, it travels even more slowly.\u003c/p>\n\u003cp>Samin Nosrat, author of “\u003ca href=\"https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830\">Salt, Fat, Acid, Heat\u003c/a>,” points out that as salt pushes into the turkey, it loosens coiled strands of proteins and causes the muscles to swell, pulling surface liquids back in. This prevents proteins from clumping up and squeezing out water molecules. As a result, the proteins get a better grip on moisture.\u003c/p>\n\u003cp>Because the meat retains more liquid in the oven, the turkey will come out juicy and tender. This extra moisture also gives nervous chefs a larger margin of error for overcooking.\u003c/p>\n\u003cp>When it comes to measuring salt for your dry brine, you’ll need some simple math. The volume of salt crystals can vary depending on grain size; one cup of smaller-grained table salt could hold more salt crystals than a cup of larger-grained sea salt. Your best bet is to go by weight.\u003c/p>\n\u003cp>“As a chef, I would never use volumetric measurements because they’re too unreliable,” said food chemist Chris Young, founder of ChefSteps and coauthor of Modernist Cuisine. You can measure the same salt in the same measuring cup several times, and you’ll find its weight differs by about 5 or 10 percent each time based on how you pack the cup, he said.\u003c/p>\n\u003cp>Instead, take a kitchen scale and calculate 1.5 percent of your turkey’s weight in salt. Letting your dry-brined turkey mellow in the fridge for the next 24 to 48 hours will transform a tough bird into a scrumptious, tender delight.\u003c/p>\n\u003cp>If your kitchen doesn’t have a weighing device, here’s a nifty trick: Young recommends heavily coating your turkey in salt, letting it sit for an hour and then rinsing off the excess before adding seasonings and refrigerating. The turkey won’t be too salty, because it won’t be exposed to the salt long enough to cure the meat.\u003c/p>\n\u003cp>\u003cstrong>The Best Roast\u003c/strong>\u003c/p>\n\u003cp>Say you want more than juiciness. You’re looking for crackling skin, bursting with rich, savory flavors.\u003c/p>\n\u003cp>Try amping up the Maillard reaction.\u003c/p>\n\u003cp>Whenever you happily munch on the deep brown crust of a hunk of bread or delight in a juicy steak, you’re indulging in a symphony of flavors created by the Maillard reaction, otherwise known as “nonenzymatic browning.”\u003c/p>\n\u003cp>During the Maillard reaction, amino acids — the building blocks of proteins — and sugars in the meat break down with time and temperature. They recombine into thousands of new flavor compounds in what chef and author J. Kenji López-Alt calls a “\u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1541773777&sr=8-1&keywords=the+food+lab\">cascade of chemical reactions.\u003c/a>”\u003c/p>\n\u003cp>These new compounds are responsible for the enticing aromas and fragrant flavors that emerge after roasting, baking, frying and searing foods. And this reaction really packs a punch.\u003c/p>\n\u003cp>“The amazing thing is some of these compounds are formed in infinitesimal amounts, and yet we can still smell it,” Young said. “You put a single droplet of a particular roast flavor of meat into an Olympic sized swimming pool, the water would taste beefy.”\u003c/p>\n\u003cp>Scientists still struggle to understand the complex mechanisms behind the Maillard reaction. They know the reaction creates compounds like nutty and sweet chemicals called furans and savory chemicals called thiophenes, but they have been unable to nail down how long it takes or which temperature is ideal.\u003c/p>\n\u003cp>The reaction kicks into gear at temperatures above 220 degrees Fahrenheit, the point at which water starts boiling off, leaving behind higher concentrations of proteins and sugars. However, if temperatures exceed 340 degrees for long periods of time, food can undergo pyrolysis — a type of heat-induced decomposition.That creates bitter flavors even before the exterior looks burned.\u003c/p>\n\u003cp>We roast Thanksgiving turkeys at a high temperature over a relatively quick time span to maximize the Maillard reaction. We don’t boil our Thanksgiving turkeys, for example, because we want water to evaporate, leaving a high concentration of sugars and proteins to react. A method like boiling also means that the turkey’s skin wouldn’t dehydrate in the oven, and it would never get crispy.\u003c/p>\n\u003cp>At some point during the cooking process, acidic byproducts interfere with the Maillard reaction, causing it to slow down. Luckily, food chemists like Young and López-Alt have found a nifty trick to overcome this hurdle: baking soda. Baking soda works by increasing the pH level of a batter, mixture or surface to neutralize the acidic by-products.\u003c/p>\n\u003cp>As food chemist Matt Hartings explained, every amino acid has a side chain made of nitrogen attached to hydrogen ions. As you increase the pH level, one hydrogen ion detaches from the side chain, removing the positive charge. The uncharged nitrogens are now more likely to go through the Maillard reaction, speeding up reaction rates.\u003c/p>\n\u003cp>To bring this reaction to your Thanksgiving masterpiece, dissolve a small amount of baking soda into water and lightly brush it onto the surface of your turkey just before putting it into the oven.. Young recommends using about 1 percent of your turkey’s weight in baking soda.. You can also add some baking powder to your dry brine — although it’s not alkaline enough to significantly raise the pH like baking soda will, its leavening properties will form tiny bubbles in the skin, which will also crisp up nicely in the oven.\u003c/p>\n\u003cp>\u003cstrong>Food Chemistry!\u003c/strong>\u003c/p>\n\u003cp>If you’re still skeptical about using dry brines with baking soda (or baking powder), you can experiment with caramelizing onions. Simply divide the cooking onions into two separate piles and add a pinch of salt and baking soda to one half. After a few minutes, the onions with salt and soda should be sweeter and browner than the other half.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/7v-bshg-yOI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The only thing worse than watching your Thanksgiving dinner devolve into a heated political debate is a dry, tasteless turkey. But it doesn’t have to be this way.\u003c/p>\n\u003cp>If you’re looking to keep your in-laws happy, fed, and hopefully, away from politics, take a trip back to high school chemistry. Using everyday ingredients from your pantry, you can create a wondrous series of chemical reactions that will tenderize, season and crisp your bird.\u003c/p>\n\u003cp>Here’s how you can use science to transform a pinkish hunk of poultry into your Thanksgiving’s pièce de résistance.\u003c/p>\n\u003cp>\u003cstrong>All About the Brine\u003c/strong>\u003c/p>\n\u003cp>Your turkey prep should start two days before the main event — with brining.\u003c/p>\n\u003cp>Brines are critical for flavor infusion. They are a mixture of salt, seasonings and sometimes liquids — such as water, soy sauce or apple cider vinegar — that submerge or coat the turkey, slowly saturating foods with salty goodness over time.\u003c/p>\n\u003cp>For crispy skin and savory notes, skip the liquid — which The New York Times recently pronounced \u003ca href=\"https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html\">out of style\u003c/a> — and work with a dry brine. The salt in dry brines causes a series of delectable reactions, the quickest being osmosis.\u003c/p>\n\u003cp>Osmosis occurs when water molecules in a less salty environment move across a semipermeable membrane — in this case, turkey skin — toward a saltier environment (outside of the bird). This process continues until the ratio of salt to water is equally balanced.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first, osmosis wicks out water from cells, forming those droplets of moisture that you see on freshly salted meat. Though it may appear that your meat is losing vital liquid, just wait a couple hours. That’s when diffusion kicks in.\u003c/p>\n\u003cp>Diffusion is a slower process, in which salt evenly distributes itself in an environment to create balance. It takes a good chunk of time; salt permeates into meat tissue at a rate of just one millimeter — or about the width of a dime — per hour. After the first few hours, it travels even more slowly.\u003c/p>\n\u003cp>Samin Nosrat, author of “\u003ca href=\"https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830\">Salt, Fat, Acid, Heat\u003c/a>,” points out that as salt pushes into the turkey, it loosens coiled strands of proteins and causes the muscles to swell, pulling surface liquids back in. This prevents proteins from clumping up and squeezing out water molecules. As a result, the proteins get a better grip on moisture.\u003c/p>\n\u003cp>Because the meat retains more liquid in the oven, the turkey will come out juicy and tender. This extra moisture also gives nervous chefs a larger margin of error for overcooking.\u003c/p>\n\u003cp>When it comes to measuring salt for your dry brine, you’ll need some simple math. The volume of salt crystals can vary depending on grain size; one cup of smaller-grained table salt could hold more salt crystals than a cup of larger-grained sea salt. Your best bet is to go by weight.\u003c/p>\n\u003cp>“As a chef, I would never use volumetric measurements because they’re too unreliable,” said food chemist Chris Young, founder of ChefSteps and coauthor of Modernist Cuisine. You can measure the same salt in the same measuring cup several times, and you’ll find its weight differs by about 5 or 10 percent each time based on how you pack the cup, he said.\u003c/p>\n\u003cp>Instead, take a kitchen scale and calculate 1.5 percent of your turkey’s weight in salt. Letting your dry-brined turkey mellow in the fridge for the next 24 to 48 hours will transform a tough bird into a scrumptious, tender delight.\u003c/p>\n\u003cp>If your kitchen doesn’t have a weighing device, here’s a nifty trick: Young recommends heavily coating your turkey in salt, letting it sit for an hour and then rinsing off the excess before adding seasonings and refrigerating. The turkey won’t be too salty, because it won’t be exposed to the salt long enough to cure the meat.\u003c/p>\n\u003cp>\u003cstrong>The Best Roast\u003c/strong>\u003c/p>\n\u003cp>Say you want more than juiciness. You’re looking for crackling skin, bursting with rich, savory flavors.\u003c/p>\n\u003cp>Try amping up the Maillard reaction.\u003c/p>\n\u003cp>Whenever you happily munch on the deep brown crust of a hunk of bread or delight in a juicy steak, you’re indulging in a symphony of flavors created by the Maillard reaction, otherwise known as “nonenzymatic browning.”\u003c/p>\n\u003cp>During the Maillard reaction, amino acids — the building blocks of proteins — and sugars in the meat break down with time and temperature. They recombine into thousands of new flavor compounds in what chef and author J. Kenji López-Alt calls a “\u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1541773777&sr=8-1&keywords=the+food+lab\">cascade of chemical reactions.\u003c/a>”\u003c/p>\n\u003cp>These new compounds are responsible for the enticing aromas and fragrant flavors that emerge after roasting, baking, frying and searing foods. And this reaction really packs a punch.\u003c/p>\n\u003cp>“The amazing thing is some of these compounds are formed in infinitesimal amounts, and yet we can still smell it,” Young said. “You put a single droplet of a particular roast flavor of meat into an Olympic sized swimming pool, the water would taste beefy.”\u003c/p>\n\u003cp>Scientists still struggle to understand the complex mechanisms behind the Maillard reaction. They know the reaction creates compounds like nutty and sweet chemicals called furans and savory chemicals called thiophenes, but they have been unable to nail down how long it takes or which temperature is ideal.\u003c/p>\n\u003cp>The reaction kicks into gear at temperatures above 220 degrees Fahrenheit, the point at which water starts boiling off, leaving behind higher concentrations of proteins and sugars. However, if temperatures exceed 340 degrees for long periods of time, food can undergo pyrolysis — a type of heat-induced decomposition.That creates bitter flavors even before the exterior looks burned.\u003c/p>\n\u003cp>We roast Thanksgiving turkeys at a high temperature over a relatively quick time span to maximize the Maillard reaction. We don’t boil our Thanksgiving turkeys, for example, because we want water to evaporate, leaving a high concentration of sugars and proteins to react. A method like boiling also means that the turkey’s skin wouldn’t dehydrate in the oven, and it would never get crispy.\u003c/p>\n\u003cp>At some point during the cooking process, acidic byproducts interfere with the Maillard reaction, causing it to slow down. Luckily, food chemists like Young and López-Alt have found a nifty trick to overcome this hurdle: baking soda. Baking soda works by increasing the pH level of a batter, mixture or surface to neutralize the acidic by-products.\u003c/p>\n\u003cp>As food chemist Matt Hartings explained, every amino acid has a side chain made of nitrogen attached to hydrogen ions. As you increase the pH level, one hydrogen ion detaches from the side chain, removing the positive charge. The uncharged nitrogens are now more likely to go through the Maillard reaction, speeding up reaction rates.\u003c/p>\n\u003cp>To bring this reaction to your Thanksgiving masterpiece, dissolve a small amount of baking soda into water and lightly brush it onto the surface of your turkey just before putting it into the oven.. Young recommends using about 1 percent of your turkey’s weight in baking soda.. You can also add some baking powder to your dry brine — although it’s not alkaline enough to significantly raise the pH like baking soda will, its leavening properties will form tiny bubbles in the skin, which will also crisp up nicely in the oven.\u003c/p>\n\u003cp>\u003cstrong>Food Chemistry!\u003c/strong>\u003c/p>\n\u003cp>If you’re still skeptical about using dry brines with baking soda (or baking powder), you can experiment with caramelizing onions. Simply divide the cooking onions into two separate piles and add a pinch of salt and baking soda to one half. After a few minutes, the onions with salt and soda should be sweeter and browner than the other half.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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