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It’s more a matter of soul-crushing disappointment every time it turns out dry and flavorless.\u003c/p>\n\u003cp>What’s the point of getting up super-early and spending hours laboring and stressing in the kitchen if you’re just going to end up with a bland bird? I don’t need that kind of holiday heartache.\u003c/p>\n\u003cp>But bad turkeys are a problem that science can actually solve. That’s why this year I’ve decided to tackle the turkey tradition once again — this time, with the help of two cookbook authors well known for demystifying the science behind good food: \u003ca href=\"https://abrowntable.com/\">Nik Sharma\u003c/a>, a trained molecular biologist and the author of \u003cem>The Flavor Equation\u003c/em>, and \u003ca href=\"http://www.kenjilopezalt.com/\">Kenji López-Alt\u003c/a>, a \u003cem>New York Times\u003c/em> food columnist and author of \u003cem>The Food Lab.\u003c/em>\u003c/p>\n\u003cp>As López-Alt explains, the fundamental trouble with turkey is rooted in its anatomy. You’ve got two different types of meat that need to hit two different internal temperatures. The white breast meat needs to reach 150 degrees Fahrenheit, and the dark leg and thigh meat should hit at least 165 degrees — and ideally, 175 or so. So by the time the legs hit the right temperature, your breast is overcooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It makes sense when you think about how turkeys use their bodies when they’re alive. The white meat is made up of fast-twitch muscles — these aren’t used often but are activated in short bursts. “Those types of muscles are generally low in connective tissue, low in fat and very strong. And what that means is that it’s relatively easy to overcook them,” López-Alt says.\u003c/p>\n\u003cp>Meanwhile, the dark meat is made up of slow-twitch muscle fibers that the turkey is constantly using when walking around or standing, so the dark meat has a lot of connective tissue — which means you have to cook it at a higher temperature to break it down.\u003c/p>\n\u003cp>So how to solve this problem rooted in bird biology? Science to the rescue! Read on.\u003c/p>\n\u003ch3>Understand the geometry of your meat, and ditch your roasting pan\u003c/h3>\n\u003cp>“It would be difficult to design a worse tool for roasting a turkey than a roasting pan because you’re taking a problem that already exists and making it even worse,” López-Alt says.\u003c/p>\n\u003cp>In a roasting pan, the high sides shield the bottom of the turkey — the legs and thighs — from heat, meaning they take longer to cook to temperature. Meanwhile, the breast sticks up over the top of the pan, which means it gets the bulk of the heat and dries out more.\u003c/p>\n\u003cp>So one simple hack for roasting whole birds is to choose a different kind of pan — a low-rimmed baking sheet with the bird propped on a V-shaped rack. Even better, place the baking sheet on a heated pizza stone. The heat will radiate up through the bottom of the sheet tray and help the thighs and drumsticks cook faster. (Here’s a \u003ca href=\"https://www.seriouseats.com/best-way-to-roast-turkey-baking-stone-steel-no-roasting-pan-crisp-skin-juicy-meat\">how-to guide\u003c/a>.)\u003c/p>\n\u003ch3>To really solve this dilemma, bring out the poultry shears\u003c/h3>\n\u003cp>Sharma and López-Alt agree that the best way to fix this white meat-dark meat temperature conundrum is to ditch the idea of serving a whole turkey and chop up your bird instead. While it may sound sacrilegious to those who cling to a \u003ca href=\"https://en.wikipedia.org/wiki/Freedom_from_Want#/media/File:%22Freedom_From_Want%22_-_NARA_-_513539.jpg\">Norman Rockwell-vision of a Thanksgiving feast\u003c/a>, it’s actually the key to a better bird.\u003c/p>\n\u003cfigure id=\"attachment_1980868\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1980868\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-800x600.jpg\" alt=\"To spatchcock your turkey, you need to remove the backbone and flatten the bird.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d.jpg 1998w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">To spatchcock your turkey, you need to remove the backbone and flatten the bird. \u003ccite>(Derek Campanile/Dad With A Pan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few ways to go about this: If you’ve got the skills and tools, you can cut your turkey yourself using a technique called spatchcocking — that’s where you remove the backbone so the bird lays flat. (\u003ca href=\"https://www.seriouseats.com/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked\">Here’s a helpful how-to from López-Alt.\u003c/a>)\u003c/p>\n\u003cp>Or, if you want to skip the hassle, just ask the butcher to spatchcock the bird for you when you buy it. Sharma notes you can also just buy the turkey cut up in parts.\u003c/p>\n\u003cp>The whole goal, really, is to get all the turkey parts to lay flat, so the breast and turkey legs and thighs all get the same amount of heat at the same time. The thighs and legs are relatively thin compared with the bulky breast, so they will cook faster. Which is what you want, because that dark meat is going to hit 175 degrees or so just as the breast is getting up to 150 degrees. “So it works out perfectly,” López-Alt says.\u003c/p>\n\u003ch3>Hack the temperature rules for a juicier bird\u003c/h3>\n\u003cp>For food safety, the U.S. Department of Agriculture recommends cooking turkey to an internal temperature of 165 degrees. But at that temperature, López-Alt notes, breast meat will dry out. “Food safety is actually about temperature \u003cem>and \u003c/em>time,” he explains. While you’ll kill a bunch of bacteria instantaneously if you cook your turkey to 165 degrees, you can wipe out the equivalent amount of bacteria a little more slowly at 150 degrees — as long as your turkey breast \u003ca href=\"https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video\">remains at that temperature for at least 3.7 minutes\u003c/a>.\u003c/p>\n\u003cp>Just make sure to let the bird rest before serving it. And make sure to use a food thermometer — don’t rely on just a minutes-per-pound chart, López-Alt says.\u003c/p>\n\u003ch3>Wet or dry, make time to brine\u003c/h3>\n\u003cp>We’ve been focusing on better roasting tips, but of course, you want to brine your bird for maximum tenderness and flavor — something you’ve likely heard many times. “Salt is the most important thing in a brine because that’s what’s adding flavor. It’s what’s helping build moisture inside,” says Sharma.\u003c/p>\n\u003cp>Sharma explains that normally during cooking, some of the proteins in meat fibers tighten up so that they end up squeezing the juices out of the turkey — like how water gets squeezed out of a sponge. But when you add salt, it loosens up the meat proteins so they hold on to more moisture and your bird stays juicier.\u003c/p>\n\u003cp>Traditional brines are wet — they involve soaking your meat in a saltwater bath. But López-Alt says this can lead to a bird that, while juicier, is also watery, which can dampen the flavor. He prefers a dry brine, where you rub kosher salt and perhaps herbs and spices on the bird and let it sit in the fridge for a night or two before cooking.\u003c/p>\n\u003cp>Too lazy to brine? Buy a kosher turkey — these come pre-salted, so they’re essentially already brined.\u003c/p>\n\u003ch3>Even better, try a fermented dairy brine\u003c/h3>\n\u003cp>If you really want to give your turkey a science-based boost this year, Sharma says that \u003ca href=\"https://www.seriouseats.com/the-science-of-yogurt-marinades\">based on his kitchen experiments\u003c/a>, one brine rules them all: fermented dairy. Think plain yogurt, buttermilk or kefir.\u003c/p>\n\u003cp>The key here is the lactic acid in these products. Sharma notes that animal muscles synthesize lactic acid on a regular basis, so their cells have evolved mechanisms to regulate how much of this acid they contain. He thinks that is why marinating in lactic acid tends to have a gentler effect on meat — leaving it tender but not mushy. What’s more, dairy is also rich in phosphates, and Sharma says these are even better than table salt at promoting water-binding in meat.\u003c/p>\n\u003cfigure id=\"attachment_1980869\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1980869\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-800x1067.jpg\" alt=\"Spatchcocked turkey, roasted to the right temperature, results in properly cooked thighs and tender breasts.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked turkey, roasted to the right temperature, results in properly cooked thighs and tender breasts. \u003ccite>(Derek Campanile/Dad With A Pan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharma, who moved to the U.S. from Mumbai, India, notes that dairy-based marinades are common in Indian and Middle Eastern cooking. “I find that fascinating historically,” he says. “You see that wisdom without the scientific knowledge available today.”\u003c/p>\n\u003cp>Want to give it a try? Sharma recommends \u003ca href=\"https://www.goodfood.com.au/recipes/how-to/samin-nostrats-buttermilkbrined-roast-turkey-20201125-h1sf4d\">this recipe for buttermilk-brined turkey\u003c/a> from cookbook author Samin Nosrat. “It’s pretty fantastic,” he says. (You can also try \u003ca href=\"https://niksharma.bulletin.com/1024814461690942\">Sharma’s golden garlic roast turkey recipe\u003c/a>.)\u003c/p>\n\u003cp>Bonus: If you cut up your bird, it’s much easier to brine, wet or dry, because you can just put the meat in plastic bags in your refrigerator, instead of having to clear an entire shelf for a big, whole bird.\u003c/p>\n\u003ch3>Remember: It’s not really about the turkey\u003c/h3>\n\u003cp>If your turkey still turns out a bit subpar, it’s OK. Really. As López-Alt said to me, holiday cooking can be super-stressful, so don’t lose sight of what’s important:\u003c/p>\n\u003cp>“As long as the turkey has got people around the table, then it’s done its job no matter how dry it is.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Derek Campanile of \u003c/em>\u003ca href=\"https://dadwithapan.com/\">\u003cem>Dad With A Pan\u003c/em>\u003c/a>\u003cem> contributed photos for this report. Find his full write-up of how he makes spatchcocked turkey\u003c/em>\u003ca href=\"https://dadwithapan.com/spatchcock-turkey-fresh-herb-rub/\">\u003cem> here\u003c/em>\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2022 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=This+Thanksgiving%2C+let+science+help+you+roast+a+tastier+turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Cooking your bird to a safe 165 F often just results in a dry, boring plate of meat. Luckily, food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet. ","status":"publish","parent":0,"modified":1704846144,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1582},"headData":{"title":"This Thanksgiving, Let Science Help You Roast a Tastier Turkey | KQED","description":"Cooking your bird to a safe 165 F often just results in a dry, boring plate of meat. Luckily, food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Thanksgiving, Let Science Help You Roast a Tastier Turkey","datePublished":"2022-11-23T23:02:36.000Z","dateModified":"2024-01-10T00:22:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"NPR","sticky":false,"nprByline":"Maria Godoy\u003cbr> NPR","nprImageAgency":"Derek Campanile / Dad With A Pan","nprStoryId":"1057549040","nprApiLink":"http://api.npr.org/query?id=1057549040&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2021/11/21/1057549040/this-thanksgiving-let-science-help-you-roast-a-tastier-turkey?ft=nprml&f=1057549040","nprRetrievedStory":"1","nprPubDate":"Thu, 17 Nov 2022 13:24:00 -0500","nprStoryDate":"Sun, 21 Nov 2021 07:00:55 -0500","nprLastModifiedDate":"Thu, 17 Nov 2022 13:24:16 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/dailyscience/2021/11/20211117_dailyscience_turkey.mp3?orgId=1&topicId=1128&aggIds=771339648&d=773&story=1057549040&ft=nprml&f=1057549040","nprAudioM3u":"http://api.npr.org/m3u/11057580680-e66859.m3u?orgId=1&topicId=1128&aggIds=771339648&d=773&story=1057549040&ft=nprml&f=1057549040","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","path":"/science/1980865/this-thanksgiving-let-science-help-you-roast-a-tastier-turkey","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/dailyscience/2021/11/20211117_dailyscience_turkey.mp3?orgId=1&topicId=1128&aggIds=771339648&d=773&story=1057549040&ft=nprml&f=1057549040","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve got a kitchen confession: I don’t do Thanksgiving turkey.\u003c/p>\n\u003cp>It’s not because of dietary restrictions, although I do try to limit my meat consumption. It’s more a matter of soul-crushing disappointment every time it turns out dry and flavorless.\u003c/p>\n\u003cp>What’s the point of getting up super-early and spending hours laboring and stressing in the kitchen if you’re just going to end up with a bland bird? I don’t need that kind of holiday heartache.\u003c/p>\n\u003cp>But bad turkeys are a problem that science can actually solve. That’s why this year I’ve decided to tackle the turkey tradition once again — this time, with the help of two cookbook authors well known for demystifying the science behind good food: \u003ca href=\"https://abrowntable.com/\">Nik Sharma\u003c/a>, a trained molecular biologist and the author of \u003cem>The Flavor Equation\u003c/em>, and \u003ca href=\"http://www.kenjilopezalt.com/\">Kenji López-Alt\u003c/a>, a \u003cem>New York Times\u003c/em> food columnist and author of \u003cem>The Food Lab.\u003c/em>\u003c/p>\n\u003cp>As López-Alt explains, the fundamental trouble with turkey is rooted in its anatomy. You’ve got two different types of meat that need to hit two different internal temperatures. The white breast meat needs to reach 150 degrees Fahrenheit, and the dark leg and thigh meat should hit at least 165 degrees — and ideally, 175 or so. So by the time the legs hit the right temperature, your breast is overcooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It makes sense when you think about how turkeys use their bodies when they’re alive. The white meat is made up of fast-twitch muscles — these aren’t used often but are activated in short bursts. “Those types of muscles are generally low in connective tissue, low in fat and very strong. And what that means is that it’s relatively easy to overcook them,” López-Alt says.\u003c/p>\n\u003cp>Meanwhile, the dark meat is made up of slow-twitch muscle fibers that the turkey is constantly using when walking around or standing, so the dark meat has a lot of connective tissue — which means you have to cook it at a higher temperature to break it down.\u003c/p>\n\u003cp>So how to solve this problem rooted in bird biology? Science to the rescue! Read on.\u003c/p>\n\u003ch3>Understand the geometry of your meat, and ditch your roasting pan\u003c/h3>\n\u003cp>“It would be difficult to design a worse tool for roasting a turkey than a roasting pan because you’re taking a problem that already exists and making it even worse,” López-Alt says.\u003c/p>\n\u003cp>In a roasting pan, the high sides shield the bottom of the turkey — the legs and thighs — from heat, meaning they take longer to cook to temperature. Meanwhile, the breast sticks up over the top of the pan, which means it gets the bulk of the heat and dries out more.\u003c/p>\n\u003cp>So one simple hack for roasting whole birds is to choose a different kind of pan — a low-rimmed baking sheet with the bird propped on a V-shaped rack. Even better, place the baking sheet on a heated pizza stone. The heat will radiate up through the bottom of the sheet tray and help the thighs and drumsticks cook faster. (Here’s a \u003ca href=\"https://www.seriouseats.com/best-way-to-roast-turkey-baking-stone-steel-no-roasting-pan-crisp-skin-juicy-meat\">how-to guide\u003c/a>.)\u003c/p>\n\u003ch3>To really solve this dilemma, bring out the poultry shears\u003c/h3>\n\u003cp>Sharma and López-Alt agree that the best way to fix this white meat-dark meat temperature conundrum is to ditch the idea of serving a whole turkey and chop up your bird instead. While it may sound sacrilegious to those who cling to a \u003ca href=\"https://en.wikipedia.org/wiki/Freedom_from_Want#/media/File:%22Freedom_From_Want%22_-_NARA_-_513539.jpg\">Norman Rockwell-vision of a Thanksgiving feast\u003c/a>, it’s actually the key to a better bird.\u003c/p>\n\u003cfigure id=\"attachment_1980868\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1980868\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-800x600.jpg\" alt=\"To spatchcock your turkey, you need to remove the backbone and flatten the bird.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-1-3bd13dfcf17cd893582ef1a07d99c9bdd6b1f94d.jpg 1998w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">To spatchcock your turkey, you need to remove the backbone and flatten the bird. \u003ccite>(Derek Campanile/Dad With A Pan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few ways to go about this: If you’ve got the skills and tools, you can cut your turkey yourself using a technique called spatchcocking — that’s where you remove the backbone so the bird lays flat. (\u003ca href=\"https://www.seriouseats.com/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked\">Here’s a helpful how-to from López-Alt.\u003c/a>)\u003c/p>\n\u003cp>Or, if you want to skip the hassle, just ask the butcher to spatchcock the bird for you when you buy it. Sharma notes you can also just buy the turkey cut up in parts.\u003c/p>\n\u003cp>The whole goal, really, is to get all the turkey parts to lay flat, so the breast and turkey legs and thighs all get the same amount of heat at the same time. The thighs and legs are relatively thin compared with the bulky breast, so they will cook faster. Which is what you want, because that dark meat is going to hit 175 degrees or so just as the breast is getting up to 150 degrees. “So it works out perfectly,” López-Alt says.\u003c/p>\n\u003ch3>Hack the temperature rules for a juicier bird\u003c/h3>\n\u003cp>For food safety, the U.S. Department of Agriculture recommends cooking turkey to an internal temperature of 165 degrees. But at that temperature, López-Alt notes, breast meat will dry out. “Food safety is actually about temperature \u003cem>and \u003c/em>time,” he explains. While you’ll kill a bunch of bacteria instantaneously if you cook your turkey to 165 degrees, you can wipe out the equivalent amount of bacteria a little more slowly at 150 degrees — as long as your turkey breast \u003ca href=\"https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video\">remains at that temperature for at least 3.7 minutes\u003c/a>.\u003c/p>\n\u003cp>Just make sure to let the bird rest before serving it. And make sure to use a food thermometer — don’t rely on just a minutes-per-pound chart, López-Alt says.\u003c/p>\n\u003ch3>Wet or dry, make time to brine\u003c/h3>\n\u003cp>We’ve been focusing on better roasting tips, but of course, you want to brine your bird for maximum tenderness and flavor — something you’ve likely heard many times. “Salt is the most important thing in a brine because that’s what’s adding flavor. It’s what’s helping build moisture inside,” says Sharma.\u003c/p>\n\u003cp>Sharma explains that normally during cooking, some of the proteins in meat fibers tighten up so that they end up squeezing the juices out of the turkey — like how water gets squeezed out of a sponge. But when you add salt, it loosens up the meat proteins so they hold on to more moisture and your bird stays juicier.\u003c/p>\n\u003cp>Traditional brines are wet — they involve soaking your meat in a saltwater bath. But López-Alt says this can lead to a bird that, while juicier, is also watery, which can dampen the flavor. He prefers a dry brine, where you rub kosher salt and perhaps herbs and spices on the bird and let it sit in the fridge for a night or two before cooking.\u003c/p>\n\u003cp>Too lazy to brine? Buy a kosher turkey — these come pre-salted, so they’re essentially already brined.\u003c/p>\n\u003ch3>Even better, try a fermented dairy brine\u003c/h3>\n\u003cp>If you really want to give your turkey a science-based boost this year, Sharma says that \u003ca href=\"https://www.seriouseats.com/the-science-of-yogurt-marinades\">based on his kitchen experiments\u003c/a>, one brine rules them all: fermented dairy. Think plain yogurt, buttermilk or kefir.\u003c/p>\n\u003cp>The key here is the lactic acid in these products. Sharma notes that animal muscles synthesize lactic acid on a regular basis, so their cells have evolved mechanisms to regulate how much of this acid they contain. He thinks that is why marinating in lactic acid tends to have a gentler effect on meat — leaving it tender but not mushy. What’s more, dairy is also rich in phosphates, and Sharma says these are even better than table salt at promoting water-binding in meat.\u003c/p>\n\u003cfigure id=\"attachment_1980869\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1980869\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-800x1067.jpg\" alt=\"Spatchcocked turkey, roasted to the right temperature, results in properly cooked thighs and tender breasts.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/11/splatchcock-turkey-5_vert-d24d74599ea4972fcf44112c40221e72c4f43786.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked turkey, roasted to the right temperature, results in properly cooked thighs and tender breasts. \u003ccite>(Derek Campanile/Dad With A Pan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharma, who moved to the U.S. from Mumbai, India, notes that dairy-based marinades are common in Indian and Middle Eastern cooking. “I find that fascinating historically,” he says. “You see that wisdom without the scientific knowledge available today.”\u003c/p>\n\u003cp>Want to give it a try? Sharma recommends \u003ca href=\"https://www.goodfood.com.au/recipes/how-to/samin-nostrats-buttermilkbrined-roast-turkey-20201125-h1sf4d\">this recipe for buttermilk-brined turkey\u003c/a> from cookbook author Samin Nosrat. “It’s pretty fantastic,” he says. (You can also try \u003ca href=\"https://niksharma.bulletin.com/1024814461690942\">Sharma’s golden garlic roast turkey recipe\u003c/a>.)\u003c/p>\n\u003cp>Bonus: If you cut up your bird, it’s much easier to brine, wet or dry, because you can just put the meat in plastic bags in your refrigerator, instead of having to clear an entire shelf for a big, whole bird.\u003c/p>\n\u003ch3>Remember: It’s not really about the turkey\u003c/h3>\n\u003cp>If your turkey still turns out a bit subpar, it’s OK. Really. As López-Alt said to me, holiday cooking can be super-stressful, so don’t lose sight of what’s important:\u003c/p>\n\u003cp>“As long as the turkey has got people around the table, then it’s done its job no matter how dry it is.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Derek Campanile of \u003c/em>\u003ca href=\"https://dadwithapan.com/\">\u003cem>Dad With A Pan\u003c/em>\u003c/a>\u003cem> contributed photos for this report. Find his full write-up of how he makes spatchcocked turkey\u003c/em>\u003ca href=\"https://dadwithapan.com/spatchcock-turkey-fresh-herb-rub/\">\u003cem> here\u003c/em>\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2022 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=This+Thanksgiving%2C+let+science+help+you+roast+a+tastier+turkey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1980865/this-thanksgiving-let-science-help-you-roast-a-tastier-turkey","authors":["byline_science_1980865"],"categories":["science_40","science_4450"],"tags":["science_507"],"featImg":"science_1980867","label":"source_science_1980865"},"science_1959432":{"type":"posts","id":"science_1959432","meta":{"index":"posts_1591205157","site":"science","id":"1959432","score":null,"sort":[1584643197000]},"guestAuthors":[],"slug":"bay-area-rallies-to-ensure-seniors-dont-go-hungry-during-coronavirus-pandemic","title":"Bay Area Rallies to Ensure Seniors Don't Go Hungry During Coronavirus Pandemic","publishDate":1584643197,"format":"audio","headTitle":"Bay Area Rallies to Ensure Seniors Don’t Go Hungry During Coronavirus Pandemic | KQED","labelTerm":{},"content":"\u003cp>With senior citizens in the Bay Area directed to shelter in place and otherwise steer clear of coronavirus vectors, this huge population of more than 878,000 people (according to the \u003ca href=\"http://www.bayareacensus.ca.gov/bayarea.htm\">2010 U.S. Census\u003c/a>) is suddenly deluged with offers of help from family, neighbors and non-profits.[aside postID=\"news_11806966\" label=\"Look Up Local Food Banks That Need Your Help\" hero=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/03/RS42178_012_KQED_SanFranciscoMarinFoodBank_03182020_-qut-1020x680.jpg\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11644545/the-holocaust-survivor-who-made-resolving-conflict-her-lifes-work\" target=\"_blank\" rel=\"noopener noreferrer\">Elisabeth Seaman\u003c/a> of Mountain View is a great-grandmother, but she’s not typically in need of help getting things done. “That’s for sure. I’m much more used to helping other people than to getting help.”\u003c/p>\n\u003cp>The professional mediator and author can still pull produce from the communal garden in her cohousing community. But finally, when yet another friend offered to shop for her, she relented and said yes.\u003c/p>\n\u003cp>“She couldn’t do it all in one day, but she went to Safeway on Monday, and Trader Joe’s. Of course, she couldn’t find everything, but what she could find she got!” Seaman said.\u003c/p>\n\u003cp>On hyperlocal newsgroups, email chains and Twitter threads across the region, people who don’t personally know a senior — or anyone medically vulnerable — are putting out word they want to help. Jon Davis, a junior at Acalanes High School in Lafayette, is looking.\u003c/p>\n\u003cfigure id=\"attachment_1959496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1959496\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/03/RS42185_121-Edit-qut.jpg\" alt=\"Eagle Scout Jon Davis, a Senior Patrol Leader for Troop 204 in Lafayette, is making himself available to shop for seniors local to him who need food or hardware supplies over the next few weeks.\" width=\"1920\" height=\"2475\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-800x1031.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-768x990.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-1020x1315.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eagle Scout Jon Davis, a Senior Patrol Leader for Troop 204 in Lafayette, is making himself available to shop for seniors local to him who need food or hardware supplies over the next few weeks. \u003ccite>(Courtesy of Jon Davis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, just one couple has signed on for his shopping service. He’ll be procuring critical crisis survival items like ice cream and hand sanitizer. The 17 year-old from Lafayette is hopeful more people will say yes to his offer; and just to be clear: he’s NOT doing this to add to his massive collection of merit badges. “I have grandparents, and I know that they don’t want to leave the house right now, and I thought some of my neighbors might be in the same situation,” he said\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He might consider volunteering at a Bay Area food bank. \u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Second Harvest of Silicon Valley\u003c/a>, for instance, works with more than 300 different partners to provide food for more than a quarter of a million people every month at a thousand distribution sites in San Mateo and Santa Clara Counties.\u003c/p>\n\u003cp>“This crisis is challenging for all of us, but for people who are living paycheck to paycheck, this becomes a time of even more anxiety,” says CEO Leslie Bacco.\u003c/p>\n\u003cp>She adds, “We are serving more and more working families. We are serving more and more seniors. More and more folks who are really struggling to live here on a fixed income. But now that so many people are going to see their wages cut, are going to see their hours cut, are going to potentially be losing their jobs, we are anticipating see a huge increase in the people who need our services.”\u003c/p>\n\u003cp>But just as the non profit food delivery system ramps up to address the Covid-19 crisis, there’s been a sudden drop in volunteers. Legions of seniors who used to help package and deliver food are now sheltering in place. \u003ca href=\"https://healthtrust.org\" target=\"_blank\" rel=\"noopener noreferrer\">The Health Trust\u003c/a> Meals on Wheels program in San Jose, which usually serves 500 individuals a week, anticipates needing to deliver meals to 1,000 people next week. How they will do that is an open question.\u003c/p>\n\u003cfigure id=\"attachment_1959440\" class=\"wp-caption aligncenter\" style=\"max-width: 1388px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1959440\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM.jpeg\" alt=\"Second Harvest Silicon Valley CEO Leslie Bacco speaks at a press conference March 18, 2020 announcing a new initiative to, among other things, alleviate food insecurity during the Coronavirus pandemic.\" width=\"1388\" height=\"773\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM.jpeg 1388w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-160x89.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-800x446.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-768x428.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-1020x568.jpeg 1020w\" sizes=\"(max-width: 1388px) 100vw, 1388px\">\u003cfigcaption class=\"wp-caption-text\">Second Harvest Silicon Valley CEO Leslie Bacco speaks at a press conference March 18, 2020 announcing a new initiative to, among other things, alleviate food insecurity during the Coronavirus pandemic. \u003ccite>(Rachael Myrow/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“On a pre-Covid day, we usually have 36 drivers,” says CEO Michelle Lew. “About half of our drivers have had to drop out. They are retired folks, and they themselves need to self isolate. So we are scrambling to find more drivers, as well as generate cash donations to buy the meals for people in need.”\u003c/p>\n\u003cp>Programs like this one are also hiring. “We have a lot of restaurants and other places that are now letting staff go, and so, I frankly think the needs are gonna get greater. There’s an incredible opportunity for people who are looking for both work and to help in a meaningful way,” says Santa Clara County Supervisor \u003ca href=\"https://www.sccgov.org/sites/d2/Pages/D2-Supervisor-Cindy-Chavez.aspx\" target=\"_blank\" rel=\"noopener noreferrer\">Cindy Chavez\u003c/a>.\u003c/p>\n\u003cp>San Jose is also developing a countywide food distribution plan in partnership with Santa Clara County, non-profits and the private sector. The city is encouraging volunteers to sign up at its web site \u003ca href=\"https://www.sanjoseca.gov/your-government/departments-offices/mayor-and-city-council/mayor-s-office/san-jose-strong/volunteer\" target=\"_blank\" rel=\"noopener noreferrer\">Silicon Valley Strong\u003c/a>.\u003c/p>\n\u003cp>“At a time like this, when so many are struggling, we need to do more to ensure that all in our community have access to food through this crisis,” Mayor Sam Liccardo said at the press conference announcing the partnership.\u003c/p>\n\u003cp>Silicon Valley tech titans like Facebook, Cisco and Apple have already contributed large sums to various organizations around the Bay Area, as well as to the \u003ca href=\"https://www.siliconvalleycf.org/coronavirus-fund\" target=\"_blank\" rel=\"noopener noreferrer\">Silicon Valley Community Foundation\u003c/a> to distribute to groups focused on food stability.\u003c/p>\n\u003cp>Facebook, for example, has donated roughly $700,000 in cash and food to local senior centers, schools, food pantries. John Tenanes, Facebook’s Vice President of Global Facilities and Real Estate, says, “The current COVID-19 situation has impacted people everywhere, including many of our neighbors, and we’re committed to help them weather this storm.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Going stir crazy at home? Consider getting involved yourself.\u003c/p>\n\n","blocks":[],"excerpt":"Individuals and organizations are rallying to address skyrocketing food insecurity during the Coronavirus pandemic.","status":"publish","parent":0,"modified":1704847646,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":962},"headData":{"title":"Bay Area Rallies to Ensure Seniors Don't Go Hungry During Coronavirus Pandemic | KQED","description":"Individuals and organizations are rallying to address skyrocketing food insecurity during the Coronavirus pandemic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Rallies to Ensure Seniors Don't Go Hungry During Coronavirus Pandemic","datePublished":"2020-03-19T18:39:57.000Z","dateModified":"2024-01-10T00:47:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-41c5-bcaf-aaef00f5a073/5b1ff9c8-111e-4a94-af41-ab8301287b6b/audio.mp3","sticky":false,"path":"/science/1959432/bay-area-rallies-to-ensure-seniors-dont-go-hungry-during-coronavirus-pandemic","audioDuration":249000,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With senior citizens in the Bay Area directed to shelter in place and otherwise steer clear of coronavirus vectors, this huge population of more than 878,000 people (according to the \u003ca href=\"http://www.bayareacensus.ca.gov/bayarea.htm\">2010 U.S. Census\u003c/a>) is suddenly deluged with offers of help from family, neighbors and non-profits.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11806966","label":"Look Up Local Food Banks That Need Your Help ","hero":"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/03/RS42178_012_KQED_SanFranciscoMarinFoodBank_03182020_-qut-1020x680.jpg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11644545/the-holocaust-survivor-who-made-resolving-conflict-her-lifes-work\" target=\"_blank\" rel=\"noopener noreferrer\">Elisabeth Seaman\u003c/a> of Mountain View is a great-grandmother, but she’s not typically in need of help getting things done. “That’s for sure. I’m much more used to helping other people than to getting help.”\u003c/p>\n\u003cp>The professional mediator and author can still pull produce from the communal garden in her cohousing community. But finally, when yet another friend offered to shop for her, she relented and said yes.\u003c/p>\n\u003cp>“She couldn’t do it all in one day, but she went to Safeway on Monday, and Trader Joe’s. Of course, she couldn’t find everything, but what she could find she got!” Seaman said.\u003c/p>\n\u003cp>On hyperlocal newsgroups, email chains and Twitter threads across the region, people who don’t personally know a senior — or anyone medically vulnerable — are putting out word they want to help. Jon Davis, a junior at Acalanes High School in Lafayette, is looking.\u003c/p>\n\u003cfigure id=\"attachment_1959496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1959496\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/03/RS42185_121-Edit-qut.jpg\" alt=\"Eagle Scout Jon Davis, a Senior Patrol Leader for Troop 204 in Lafayette, is making himself available to shop for seniors local to him who need food or hardware supplies over the next few weeks.\" width=\"1920\" height=\"2475\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-800x1031.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-768x990.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42185_121-Edit-qut-1020x1315.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eagle Scout Jon Davis, a Senior Patrol Leader for Troop 204 in Lafayette, is making himself available to shop for seniors local to him who need food or hardware supplies over the next few weeks. \u003ccite>(Courtesy of Jon Davis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, just one couple has signed on for his shopping service. He’ll be procuring critical crisis survival items like ice cream and hand sanitizer. The 17 year-old from Lafayette is hopeful more people will say yes to his offer; and just to be clear: he’s NOT doing this to add to his massive collection of merit badges. “I have grandparents, and I know that they don’t want to leave the house right now, and I thought some of my neighbors might be in the same situation,” he said\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He might consider volunteering at a Bay Area food bank. \u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Second Harvest of Silicon Valley\u003c/a>, for instance, works with more than 300 different partners to provide food for more than a quarter of a million people every month at a thousand distribution sites in San Mateo and Santa Clara Counties.\u003c/p>\n\u003cp>“This crisis is challenging for all of us, but for people who are living paycheck to paycheck, this becomes a time of even more anxiety,” says CEO Leslie Bacco.\u003c/p>\n\u003cp>She adds, “We are serving more and more working families. We are serving more and more seniors. More and more folks who are really struggling to live here on a fixed income. But now that so many people are going to see their wages cut, are going to see their hours cut, are going to potentially be losing their jobs, we are anticipating see a huge increase in the people who need our services.”\u003c/p>\n\u003cp>But just as the non profit food delivery system ramps up to address the Covid-19 crisis, there’s been a sudden drop in volunteers. Legions of seniors who used to help package and deliver food are now sheltering in place. \u003ca href=\"https://healthtrust.org\" target=\"_blank\" rel=\"noopener noreferrer\">The Health Trust\u003c/a> Meals on Wheels program in San Jose, which usually serves 500 individuals a week, anticipates needing to deliver meals to 1,000 people next week. How they will do that is an open question.\u003c/p>\n\u003cfigure id=\"attachment_1959440\" class=\"wp-caption aligncenter\" style=\"max-width: 1388px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1959440\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM.jpeg\" alt=\"Second Harvest Silicon Valley CEO Leslie Bacco speaks at a press conference March 18, 2020 announcing a new initiative to, among other things, alleviate food insecurity during the Coronavirus pandemic.\" width=\"1388\" height=\"773\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM.jpeg 1388w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-160x89.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-800x446.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-768x428.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/03/RS42186_Screen-Shot-2020-03-18-at-10.50.21-AM-1020x568.jpeg 1020w\" sizes=\"(max-width: 1388px) 100vw, 1388px\">\u003cfigcaption class=\"wp-caption-text\">Second Harvest Silicon Valley CEO Leslie Bacco speaks at a press conference March 18, 2020 announcing a new initiative to, among other things, alleviate food insecurity during the Coronavirus pandemic. \u003ccite>(Rachael Myrow/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“On a pre-Covid day, we usually have 36 drivers,” says CEO Michelle Lew. “About half of our drivers have had to drop out. They are retired folks, and they themselves need to self isolate. So we are scrambling to find more drivers, as well as generate cash donations to buy the meals for people in need.”\u003c/p>\n\u003cp>Programs like this one are also hiring. “We have a lot of restaurants and other places that are now letting staff go, and so, I frankly think the needs are gonna get greater. There’s an incredible opportunity for people who are looking for both work and to help in a meaningful way,” says Santa Clara County Supervisor \u003ca href=\"https://www.sccgov.org/sites/d2/Pages/D2-Supervisor-Cindy-Chavez.aspx\" target=\"_blank\" rel=\"noopener noreferrer\">Cindy Chavez\u003c/a>.\u003c/p>\n\u003cp>San Jose is also developing a countywide food distribution plan in partnership with Santa Clara County, non-profits and the private sector. The city is encouraging volunteers to sign up at its web site \u003ca href=\"https://www.sanjoseca.gov/your-government/departments-offices/mayor-and-city-council/mayor-s-office/san-jose-strong/volunteer\" target=\"_blank\" rel=\"noopener noreferrer\">Silicon Valley Strong\u003c/a>.\u003c/p>\n\u003cp>“At a time like this, when so many are struggling, we need to do more to ensure that all in our community have access to food through this crisis,” Mayor Sam Liccardo said at the press conference announcing the partnership.\u003c/p>\n\u003cp>Silicon Valley tech titans like Facebook, Cisco and Apple have already contributed large sums to various organizations around the Bay Area, as well as to the \u003ca href=\"https://www.siliconvalleycf.org/coronavirus-fund\" target=\"_blank\" rel=\"noopener noreferrer\">Silicon Valley Community Foundation\u003c/a> to distribute to groups focused on food stability.\u003c/p>\n\u003cp>Facebook, for example, has donated roughly $700,000 in cash and food to local senior centers, schools, food pantries. John Tenanes, Facebook’s Vice President of Global Facilities and Real Estate, says, “The current COVID-19 situation has impacted people everywhere, including many of our neighbors, and we’re committed to help them weather this storm.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Going stir crazy at home? Consider getting involved yourself.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1959432/bay-area-rallies-to-ensure-seniors-dont-go-hungry-during-coronavirus-pandemic","authors":["251"],"categories":["science_36","science_39","science_40","science_43"],"tags":["science_507","science_2003","science_968"],"featImg":"science_1959437","label":"science"},"science_1951073":{"type":"posts","id":"science_1951073","meta":{"index":"posts_1591205157","site":"science","id":"1951073","score":null,"sort":[1574448112000]},"guestAuthors":[],"slug":"video-step-aside-julia-child-for-the-perfect-thanksgiving-turkey-turn-to-science","title":"Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science","publishDate":1574448112,"format":"aside","headTitle":"Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science | KQED","labelTerm":{},"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","blocks":[],"excerpt":"If you're looking to keep your in-laws happy, fed, and mute on politics, take a trip back to high school chemistry.","status":"publish","parent":0,"modified":1704848145,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1324},"headData":{"title":"Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science | KQED","description":"If you're looking to keep your in-laws happy, fed, and mute on politics, take a trip back to high school chemistry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Video: Step Aside Julia Child. For the Perfect Thanksgiving Turkey, Turn to Science","datePublished":"2019-11-22T18:41:52.000Z","dateModified":"2024-01-10T00:55:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"PBS Newshour","sticky":false,"nprByline":"Jamie Leventhal \u003cbr />PBS Newshour\u003cbr>","path":"/science/1951073/video-step-aside-julia-child-for-the-perfect-thanksgiving-turkey-turn-to-science","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1951073/video-step-aside-julia-child-for-the-perfect-thanksgiving-turkey-turn-to-science","authors":["byline_science_1951073"],"categories":["science_35","science_36","science_40","science_86"],"tags":["science_507","science_3838","science_3674"],"featImg":"science_1951076","label":"source_science_1951073"},"science_1951057":{"type":"posts","id":"science_1951057","meta":{"index":"posts_1591205157","site":"science","id":"1951057","score":null,"sort":[1574374207000]},"guestAuthors":[],"slug":"crab-for-thanksgiving-dont-count-on-it-commercial-season-delayed","title":"Crab for Thanksgiving? Don't Count on It. Commercial Season Delayed","publishDate":1574374207,"format":"standard","headTitle":"Crab for Thanksgiving? Don’t Count on It. Commercial Season Delayed | KQED","labelTerm":{},"content":"\u003cp>If you were hoping for a locally caught Dungeness crab dinner this Thanksgiving, you may have to wait — or catch it yourself.\u003c/p>\n\u003cp>Late Wednesday, hours before some boats in the commercial fleet were set to head out to drop crab pots, the California Department of Fish and Wildlife announced a \u003ca href=\"https://nrm.dfg.ca.gov/FileHandler.ashx?DocumentID=175182&inline\" target=\"_blank\" rel=\"noopener noreferrer\">preliminary decision\u003c/a> to delay the season a second time this year, till mid-December. Allowing boats to go out before then could endanger humpback whales now migrating through prime crabbing waters between Half Moon Bay and Point Reyes, the department ruled. The season had already been delayed a week.\u003c/p>\n\u003cp>Some port associations and commercial fleets, notably in Bodega Bay, San Francisco and Half Moon Bay, had requested the delay to avoid the chance of entangling whales in fishing gear. The department’s decision to postpone the season cited aerial and boat surveys this week that documented both whales in the fishing ground as well as concentrations of fish known to attract them. Surveys from the air in October showed “particularly high concentrations” of whales off the central coast.\u003c/p>\n\u003cp>Fish and Wildlife Director Charlton Bonham requested feedback on the preliminary decision by late Friday afternoon.\u003c/p>\n\u003cp>The backdrop for the delay is a 2017 Center for Biological Diversity \u003ca href=\"https://www.biologicaldiversity.org/campaigns/fisheries/pdfs/17-10-3_CA_Dungeness_Crab_Entanglement_Complaint.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">lawsuit\u003c/a> against the state for insufficient regulation of commercial crabbing fleets. That year, more than 70 whales became entangled in fishing gear. The settlement, which was \u003ca href=\"https://www.kqed.org/news/11735659/california-dungeness-crab-fishery-to-close-three-months-early-to-protect-whales\" target=\"_blank\" rel=\"noopener noreferrer\">reached \u003c/a>in March, allows for more regulations and a potential end to the entire season if endangered whales become entangled. That’s a risk the fishing industry is eager to avoid.\u003c/p>\n\u003cp>Crab from Washington state should be available at local markets for Thanksgiving. The recreational crab season \u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\" target=\"_blank\" rel=\"noopener noreferrer\">opened\u003c/a> Nov. 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The California Department of Fish and Wildlife announced a preliminary decision to delay the season until mid-December due to the risk of whale entanglements.","status":"publish","parent":0,"modified":1704848147,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":291},"headData":{"title":"Crab for Thanksgiving? Don't Count on It. Commercial Season Delayed | KQED","description":"The California Department of Fish and Wildlife announced a preliminary decision to delay the season until mid-December due to the risk of whale entanglements.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crab for Thanksgiving? Don't Count on It. Commercial Season Delayed","datePublished":"2019-11-21T22:10:07.000Z","dateModified":"2024-01-10T00:55:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Crab Season","sticky":false,"path":"/science/1951057/crab-for-thanksgiving-dont-count-on-it-commercial-season-delayed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you were hoping for a locally caught Dungeness crab dinner this Thanksgiving, you may have to wait — or catch it yourself.\u003c/p>\n\u003cp>Late Wednesday, hours before some boats in the commercial fleet were set to head out to drop crab pots, the California Department of Fish and Wildlife announced a \u003ca href=\"https://nrm.dfg.ca.gov/FileHandler.ashx?DocumentID=175182&inline\" target=\"_blank\" rel=\"noopener noreferrer\">preliminary decision\u003c/a> to delay the season a second time this year, till mid-December. Allowing boats to go out before then could endanger humpback whales now migrating through prime crabbing waters between Half Moon Bay and Point Reyes, the department ruled. The season had already been delayed a week.\u003c/p>\n\u003cp>Some port associations and commercial fleets, notably in Bodega Bay, San Francisco and Half Moon Bay, had requested the delay to avoid the chance of entangling whales in fishing gear. The department’s decision to postpone the season cited aerial and boat surveys this week that documented both whales in the fishing ground as well as concentrations of fish known to attract them. Surveys from the air in October showed “particularly high concentrations” of whales off the central coast.\u003c/p>\n\u003cp>Fish and Wildlife Director Charlton Bonham requested feedback on the preliminary decision by late Friday afternoon.\u003c/p>\n\u003cp>The backdrop for the delay is a 2017 Center for Biological Diversity \u003ca href=\"https://www.biologicaldiversity.org/campaigns/fisheries/pdfs/17-10-3_CA_Dungeness_Crab_Entanglement_Complaint.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">lawsuit\u003c/a> against the state for insufficient regulation of commercial crabbing fleets. That year, more than 70 whales became entangled in fishing gear. The settlement, which was \u003ca href=\"https://www.kqed.org/news/11735659/california-dungeness-crab-fishery-to-close-three-months-early-to-protect-whales\" target=\"_blank\" rel=\"noopener noreferrer\">reached \u003c/a>in March, allows for more regulations and a potential end to the entire season if endangered whales become entangled. That’s a risk the fishing industry is eager to avoid.\u003c/p>\n\u003cp>Crab from Washington state should be available at local markets for Thanksgiving. The recreational crab season \u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\" target=\"_blank\" rel=\"noopener noreferrer\">opened\u003c/a> Nov. 2.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1951057/crab-for-thanksgiving-dont-count-on-it-commercial-season-delayed","authors":["11088"],"categories":["science_36","science_40","science_2873"],"tags":["science_2259","science_3370","science_507","science_843"],"featImg":"science_1133553","label":"source_science_1951057"},"science_1948844":{"type":"posts","id":"science_1948844","meta":{"index":"posts_1591205157","site":"science","id":"1948844","score":null,"sort":[1570656826000]},"guestAuthors":[],"slug":"how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage","title":"How Safe to Eat Is the Food In Your Fridge During a Power Outage?","publishDate":1570656826,"format":"standard","headTitle":"How Safe to Eat Is the Food In Your Fridge During a Power Outage? | KQED","labelTerm":{},"content":"\u003cp>With millions of Californians living without electricity during PG&E’s public safety power shutoffs, food safety experts are warning residents to be careful about eating perishable food from their refrigerators and freezers.\u003c/p>\n\u003cp>In general, food in a refrigerator will stay safe for four hours if the door is kept closed. Food in a full freezer will keep for about 48 hours, while a half-full freezer will hold for around 24 hours.\u003c/p>\n\u003cp>Experts caution “when in doubt, throw it out.” But there are ways to make sure your food stays edible as long as possible. A few tips …\u003c/p>\n\u003cp>\u003cstrong>Before a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Put ice packs or frozen containers of water in your fridge or freezer to help keep the temperature low. You can also buy dry ice or block ice to keep the food cold.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Freeze items you don’t need right away, like meat, poultry and leftovers.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Keep the food bunched together in your freezer to help it stay cold longer.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>During a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>If you think the power will be out for longer than four hours, you can transfer perishable food to the freezer or to a cooler with ice packs to extend its life. Make sure to keep replenishing the ice in the cooler to keep it cold.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Keep the fridge and freezer doors closed as much as you can.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Put a thermometer in your fridge. The magic number is 40 degrees Fahrenheit, because above that temperature, bacteria can proliferate. If the temperature rises above 40 degrees, the food should be discarded after two hours. “Try to use them within two hours, but if they stay above 40 degrees for two hours, bacteria may have grown so fast in there that you could get sick,” said Maribel Alonso, USDA food safety expert.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Some foods, like hard cheeses, uncut vegetables, and breads and tortillas, are safe for longer, since they’re only refrigerated for quality, not safety. \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">See this chart\u003c/a> for a full list.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>After a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>If your refrigerator’s temperature rose above 40 degrees for two hours, discard perishables like meat, poultry and leftovers. But \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">foods \u003c/a>such as uncut vegetables and fruits, soy sauce, peanut butter, jelly and other items on \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">this list\u003c/a> can still be consumed.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>In your freezer, food can be refrozen if it stayed below 40 degrees. \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">See this chart\u003c/a> for information on specific foods. “If they still have ice crystals or you see blocks of ice in the packages, you can refreeze them,” said Alonso. “You lose some quality, but it’s not a safety issue.”\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Never taste food to see if it’s gone bad! Use a meat thermometer to see whether the internal temperature is below 40 degrees. If not, chuck the food. Again, when in doubt, throw it out.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Remember, some people are especially at risk for foodborne illness. “If you have very young children or pregnant women or cancer survivors, they can’t take risks,” said Alonso. “Their immune systems are not as strong.”\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Still have questions? The USDA has food safety experts available at 1-888-MPHotline (1-888-674-6854).\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"You've really only got four hours until food starts spoiling, but there are some ways to extend its life.","status":"publish","parent":0,"modified":1704848241,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":554},"headData":{"title":"How Safe to Eat Is the Food In Your Fridge During a Power Outage? | KQED","description":"You've really only got four hours until food starts spoiling, but there are some ways to extend its life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Safe to Eat Is the Food In Your Fridge During a Power Outage?","datePublished":"2019-10-09T21:33:46.000Z","dateModified":"2024-01-10T00:57:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"PG&E Power Outages","sticky":false,"path":"/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With millions of Californians living without electricity during PG&E’s public safety power shutoffs, food safety experts are warning residents to be careful about eating perishable food from their refrigerators and freezers.\u003c/p>\n\u003cp>In general, food in a refrigerator will stay safe for four hours if the door is kept closed. Food in a full freezer will keep for about 48 hours, while a half-full freezer will hold for around 24 hours.\u003c/p>\n\u003cp>Experts caution “when in doubt, throw it out.” But there are ways to make sure your food stays edible as long as possible. A few tips …\u003c/p>\n\u003cp>\u003cstrong>Before a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Put ice packs or frozen containers of water in your fridge or freezer to help keep the temperature low. You can also buy dry ice or block ice to keep the food cold.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Freeze items you don’t need right away, like meat, poultry and leftovers.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Keep the food bunched together in your freezer to help it stay cold longer.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>During a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>If you think the power will be out for longer than four hours, you can transfer perishable food to the freezer or to a cooler with ice packs to extend its life. Make sure to keep replenishing the ice in the cooler to keep it cold.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Keep the fridge and freezer doors closed as much as you can.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Put a thermometer in your fridge. The magic number is 40 degrees Fahrenheit, because above that temperature, bacteria can proliferate. If the temperature rises above 40 degrees, the food should be discarded after two hours. “Try to use them within two hours, but if they stay above 40 degrees for two hours, bacteria may have grown so fast in there that you could get sick,” said Maribel Alonso, USDA food safety expert.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Some foods, like hard cheeses, uncut vegetables, and breads and tortillas, are safe for longer, since they’re only refrigerated for quality, not safety. \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">See this chart\u003c/a> for a full list.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>After a Power Shutoff\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>If your refrigerator’s temperature rose above 40 degrees for two hours, discard perishables like meat, poultry and leftovers. But \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">foods \u003c/a>such as uncut vegetables and fruits, soy sauce, peanut butter, jelly and other items on \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">this list\u003c/a> can still be consumed.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>In your freezer, food can be refrozen if it stayed below 40 degrees. \u003ca href=\"https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage\" target=\"_blank\" rel=\"noopener\">See this chart\u003c/a> for information on specific foods. “If they still have ice crystals or you see blocks of ice in the packages, you can refreeze them,” said Alonso. “You lose some quality, but it’s not a safety issue.”\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Never taste food to see if it’s gone bad! Use a meat thermometer to see whether the internal temperature is below 40 degrees. If not, chuck the food. Again, when in doubt, throw it out.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Remember, some people are especially at risk for foodborne illness. “If you have very young children or pregnant women or cancer survivors, they can’t take risks,” said Alonso. “Their immune systems are not as strong.”\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003cul>\n\u003cli>Still have questions? The USDA has food safety experts available at 1-888-MPHotline (1-888-674-6854).\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage","authors":["239"],"categories":["science_33","science_39","science_40"],"tags":["science_3370","science_507","science_5181"],"featImg":"science_1948845","label":"source_science_1948844"},"science_1945656":{"type":"posts","id":"science_1945656","meta":{"index":"posts_1591205157","site":"science","id":"1945656","score":null,"sort":[1569369690000]},"guestAuthors":[],"slug":"trade-in-your-gas-stove-to-save-the-planet-berkeley-bans-natural-gas","title":"Trade In Your Gas Stove to Save the Planet? Berkeley Bans Natural Gas","publishDate":1569369690,"format":"audio","headTitle":"Trade In Your Gas Stove to Save the Planet? Berkeley Bans Natural Gas | KQED","labelTerm":{"site":"science"},"content":"\u003cp>To reach its ambitious climate change goals, California will have to entice homeowners to electrify everything. The state is trying to become carbon neutral by 2045 and around a quarter of the state’s emissions come from energy used by buildings.\u003c/p>\n\u003cp>That’ll be a big step, because today, an all-electric home isn’t common in California, as Oakland resident Bruce Nilles found out.\u003c/p>\n\u003cp>[pullquote size=\"medium\" citation=\"Bruce Nilles, Oakland\"]‘I called three different contractors and all three of them tried to persuade me not to get rid of my gas.’[/pullquote]Nilles spent his career working on reducing the country’s use of fossil fuels, first at the Sierra Club and then at the Rocky Mountain Institute.\u003c/p>\n\u003cp>“I was thinking a lot about coal and how do we transition the United States off of coal,” he said, “and had missed the fact that right in my own home was this big source of fossil fuels.”\u003c/p>\n\u003cp>Nilles’ two-story craftsman home had four appliances that ran on natural gas: hot water heater, furnace, dryer and gas stove.\u003c/p>\n\u003cp>“It never occurred to me that they were a big piece of my carbon footprint,” he said.\u003c/p>\n\u003cp>Electricity has a lower carbon footprint in California than natural gas, because the state is investing heavily in renewable energy. In 2018, half of the state’s electricity came from sources free of carbon emissions, such as solar and wind, as well as hydropower and nuclear.\u003c/p>\n\u003cfigure id=\"attachment_1945660\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1945660\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/DSC02303-web-800x717.jpg\" alt=\"\" width=\"800\" height=\"717\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-800x717.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-160x143.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-768x689.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-1020x915.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bruce Nilles shows off his electric heat pump at his Oakland home. \u003ccite>(Lauren Sommer/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I called three different contractors and all three of them tried to persuade me not to get rid of my gas,” Nilles said. He wanted to trade out all four systems, and found some contractors didn’t even have experience switching gas appliances.\u003c/p>\n\u003cp>Eventually, he found one who was game to install a new electric induction range. Nilles says it’s a far cry from the old-school electric stoves with coils that heat up.\u003c/p>\n\u003cp>“Thing this is so fast,” he said, “you put the water on and literally, 120 seconds later, its boiling.”\u003c/p>\n\u003cp>Nilles also got a new electric dryer, and in the basement, a water heater and heat pump that both heats and cools his home.\u003c/p>\n\u003cp>“The inspector didn’t actually didn’t sign off on our project, because on a check-box, it said there needed to be a gas shut-off valve on our hot water heater,” he said. Eventually, the city agreed to ignore the check-box.\u003c/p>\n\u003cp>\u003cstrong>First-of-a-Kind Ban\u003c/strong>\u003c/p>\n\u003cp>In July, the Berkeley city council voted unanimously to ban natural gas in newly constructed buildings, becoming the first city in the country to do so.\u003c/p>\n\u003cp>City officials say new efficient electric appliances have lower carbon footprints than gas-powered furnaces and water heaters.\u003c/p>\n\u003cp>“We need to tackle climate change every way that we can and by doing this, we’re not asking people to change that much,” said Kate Harrison, the Berkeley city council member who led the initiative.\u003c/p>\n\u003cp>[pullquote align=\"left\" size=\"medium\" citation=\"Bob Raymer, California Building Industry Association\"]‘People love their gas stoves. We don’t want to force something onto the consumer that makes the consumer feel uncomfortable or that they just don’t like.’[/pullquote]The ban starts next year with homes and small apartment buildings, and will rope in other kinds of buildings such as high-rises and commercial space as soon as state officials complete energy efficiency analyses of those building types. Building owners can also apply for an exemption to the ban.\u003c/p>\n\u003cp>“It’s going to give us a better life,” Harrison said. “We’re going to have a cleaner environment. We’re going to have less health problems. We’re going to have less danger in our homes.”\u003c/p>\n\u003cp>About 27% of Berkeley’s greenhouse gas emissions come from natural gas. That’s on par with the nation; buildings, through heating and cooking, use almost a third of the natural gas consumed in the U.S.\u003c/p>\n\u003cp>Natural gas lines also leak one of the most potent climate pollutants, methane, directly into the atmosphere.\u003c/p>\n\u003cp>Climate change isn’t the only reason for the ban, according to the city. Berkeley sits on an earthquake fault, and a major event could cause natural gas lines to break and create explosions.\u003c/p>\n\u003cp>Cooking on gas stoves can also cause high levels of indoor air pollution, like nitrogen dioxide.\u003c/p>\n\u003cp>“We have health effects that have never been considered,” Harrison said, “that come from burning natural gas.”\u003c/p>\n\u003cfigure id=\"attachment_1945683\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1945683\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sign marking the boundary of the Aliso Canyon storage facility in 2016, in Porter Ranch. California Governor Jerry Brown on January 6, 2016 declared a state of emergency in the Porter Ranch area due to the continuing leak of natural gas from the Aliso Canyon storage facility operated by the Southern California Gas Co. \u003ccite>(Jonathan Alcorn/AFP/Getty Images))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, stoves are the major sticking point, Harrison says. While homeowners may not have strong feelings about their water heaters, cooking is another matter.\u003c/p>\n\u003cp>Heavy-duty gas ranges pack appliance showrooms, looking like industrial models made for restaurant kitchens.\u003c/p>\n\u003cp>“People love their gas stoves,” said Bob Raymer, technical director with the California Building Industry Association. “We don’t want to force something onto the consumer that makes the consumer feel uncomfortable or that they just don’t like. After all, it’s their home.”\u003c/p>\n\u003cp>Plus, he says, not offering those stoves could put builders at a competitive disadvantage.\u003c/p>\n\u003cp>“We don’t support an outright ban on a particular product,” Raymer said. “What we do support are the use of regulatory and financial incentives to encourage a market to go a particular way.”\u003c/p>\n\u003cp>The vast majority of restaurants today also use gas cooking.\u003c/p>\n\u003cp>“It’s important that restaurants, along with all ratepayers, have a diverse set of energy sources they can turn to – and that includes natural gas,” said Sharokina Shams of the California Restaurant Association.\u003c/p>\n\u003cp>Still, Raymer says some builders are already switching to all-electric homes in California, because in new construction, they save $2,000-to-$5,000 by not running gas lines.\u003c/p>\n\u003cp>\u003cstrong>Other Cities Following Suit\u003c/strong>\u003c/p>\n\u003cp>Cities including Sacramento, Los Angeles, \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=6150\" target=\"_blank\" rel=\"noopener noreferrer\">San Jose\u003c/a>, and \u003ca href=\"https://sfenvironment.org/press-release/mayor-london-breed-announces-significant-efforts-to-reduce-greenhouse-gas-emissions-in-san-francisco\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco\u003c/a> are all developing goals to cut emissions from buildings. While Sacramento has \u003ca href=\"https://engagesac.org/blog-civic-engagement/2019/3/15/converting-buildings-from-gas-to-electric-crucial-to-fighting-climate-change-commission-says\" target=\"_blank\" rel=\"noopener noreferrer\">started discussing a potential ban\u003c/a> on natural gas in new buildings, other cities are looking at using incentives.\u003c/p>\n\u003cp>The state may not be far behind.\u003c/p>\n\u003cp>“We know that we have to get away from fossil natural gas combustion,” said Andrew McAllister of the California Energy Commission. “Electricity becomes cleaner and cleaner, and natural gas is methane and it’s just got carbon in it. There’s no way around that.”\u003c/p>\n\u003cp>California’s Energy Commission is currently writing a road map for how the state can cut emissions from buildings 40% by 2030.\u003c/p>\n\u003cp>Still, to meet its goal of becoming carbon-neutral, California will have to tackle natural gas use in existing buildings, not just new ones. That can be costlier. Many older homes don’t have large enough electrical panels or plugs that can handle 220 volts.\u003c/p>\n\u003cp>Electric heat pumps and other electric appliances can be more expensive than gas-powered equivalents, especially because it can be harder to find rebates. Sacramento and San Jose are offering residents up to several thousand dollars to switch from gas to electric.\u003c/p>\n\u003cp>“It’s a cultural transition that we have to undergo,” said McAllister. “It’s a big lift, but we’re in a powerful state with a big economy and a lot of creativity. So I think if anybody can do it, California can.”\u003c/p>\n\u003cp>After all, McAllister says, a lot of the nation’s energy efficiency rules, including for appliances, were passed by California first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Natural gas appliances are a big target in the fight against global warming. Buildings, through heating and cooking, use almost a third of the natural gas consumed in the U.S.","status":"publish","parent":0,"modified":1704848295,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":1372},"headData":{"title":"Trade In Your Gas Stove to Save the Planet? Berkeley Bans Natural Gas | KQED","description":"Natural gas appliances are a big target in the fight against global warming. Buildings, through heating and cooking, use almost a third of the natural gas consumed in the U.S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Trade In Your Gas Stove to Save the Planet? Berkeley Bans Natural Gas","datePublished":"2019-09-25T00:01:30.000Z","dateModified":"2024-01-10T00:58:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"excludeFromSiteSearch":"Include","path":"/science/1945656/trade-in-your-gas-stove-to-save-the-planet-berkeley-bans-natural-gas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>To reach its ambitious climate change goals, California will have to entice homeowners to electrify everything. The state is trying to become carbon neutral by 2045 and around a quarter of the state’s emissions come from energy used by buildings.\u003c/p>\n\u003cp>That’ll be a big step, because today, an all-electric home isn’t common in California, as Oakland resident Bruce Nilles found out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘I called three different contractors and all three of them tried to persuade me not to get rid of my gas.’","name":"pullquote","attributes":{"named":{"size":"medium","citation":"Bruce Nilles, Oakland","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Nilles spent his career working on reducing the country’s use of fossil fuels, first at the Sierra Club and then at the Rocky Mountain Institute.\u003c/p>\n\u003cp>“I was thinking a lot about coal and how do we transition the United States off of coal,” he said, “and had missed the fact that right in my own home was this big source of fossil fuels.”\u003c/p>\n\u003cp>Nilles’ two-story craftsman home had four appliances that ran on natural gas: hot water heater, furnace, dryer and gas stove.\u003c/p>\n\u003cp>“It never occurred to me that they were a big piece of my carbon footprint,” he said.\u003c/p>\n\u003cp>Electricity has a lower carbon footprint in California than natural gas, because the state is investing heavily in renewable energy. In 2018, half of the state’s electricity came from sources free of carbon emissions, such as solar and wind, as well as hydropower and nuclear.\u003c/p>\n\u003cfigure id=\"attachment_1945660\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1945660\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/DSC02303-web-800x717.jpg\" alt=\"\" width=\"800\" height=\"717\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-800x717.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-160x143.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-768x689.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web-1020x915.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/DSC02303-web.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bruce Nilles shows off his electric heat pump at his Oakland home. \u003ccite>(Lauren Sommer/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I called three different contractors and all three of them tried to persuade me not to get rid of my gas,” Nilles said. He wanted to trade out all four systems, and found some contractors didn’t even have experience switching gas appliances.\u003c/p>\n\u003cp>Eventually, he found one who was game to install a new electric induction range. Nilles says it’s a far cry from the old-school electric stoves with coils that heat up.\u003c/p>\n\u003cp>“Thing this is so fast,” he said, “you put the water on and literally, 120 seconds later, its boiling.”\u003c/p>\n\u003cp>Nilles also got a new electric dryer, and in the basement, a water heater and heat pump that both heats and cools his home.\u003c/p>\n\u003cp>“The inspector didn’t actually didn’t sign off on our project, because on a check-box, it said there needed to be a gas shut-off valve on our hot water heater,” he said. Eventually, the city agreed to ignore the check-box.\u003c/p>\n\u003cp>\u003cstrong>First-of-a-Kind Ban\u003c/strong>\u003c/p>\n\u003cp>In July, the Berkeley city council voted unanimously to ban natural gas in newly constructed buildings, becoming the first city in the country to do so.\u003c/p>\n\u003cp>City officials say new efficient electric appliances have lower carbon footprints than gas-powered furnaces and water heaters.\u003c/p>\n\u003cp>“We need to tackle climate change every way that we can and by doing this, we’re not asking people to change that much,” said Kate Harrison, the Berkeley city council member who led the initiative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘People love their gas stoves. We don’t want to force something onto the consumer that makes the consumer feel uncomfortable or that they just don’t like.’","name":"pullquote","attributes":{"named":{"align":"left","size":"medium","citation":"Bob Raymer, California Building Industry Association","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The ban starts next year with homes and small apartment buildings, and will rope in other kinds of buildings such as high-rises and commercial space as soon as state officials complete energy efficiency analyses of those building types. Building owners can also apply for an exemption to the ban.\u003c/p>\n\u003cp>“It’s going to give us a better life,” Harrison said. “We’re going to have a cleaner environment. We’re going to have less health problems. We’re going to have less danger in our homes.”\u003c/p>\n\u003cp>About 27% of Berkeley’s greenhouse gas emissions come from natural gas. That’s on par with the nation; buildings, through heating and cooking, use almost a third of the natural gas consumed in the U.S.\u003c/p>\n\u003cp>Natural gas lines also leak one of the most potent climate pollutants, methane, directly into the atmosphere.\u003c/p>\n\u003cp>Climate change isn’t the only reason for the ban, according to the city. Berkeley sits on an earthquake fault, and a major event could cause natural gas lines to break and create explosions.\u003c/p>\n\u003cp>Cooking on gas stoves can also cause high levels of indoor air pollution, like nitrogen dioxide.\u003c/p>\n\u003cp>“We have health effects that have never been considered,” Harrison said, “that come from burning natural gas.”\u003c/p>\n\u003cfigure id=\"attachment_1945683\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1945683\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/07/RS18585_GettyImages-503677392-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sign marking the boundary of the Aliso Canyon storage facility in 2016, in Porter Ranch. California Governor Jerry Brown on January 6, 2016 declared a state of emergency in the Porter Ranch area due to the continuing leak of natural gas from the Aliso Canyon storage facility operated by the Southern California Gas Co. \u003ccite>(Jonathan Alcorn/AFP/Getty Images))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, stoves are the major sticking point, Harrison says. While homeowners may not have strong feelings about their water heaters, cooking is another matter.\u003c/p>\n\u003cp>Heavy-duty gas ranges pack appliance showrooms, looking like industrial models made for restaurant kitchens.\u003c/p>\n\u003cp>“People love their gas stoves,” said Bob Raymer, technical director with the California Building Industry Association. “We don’t want to force something onto the consumer that makes the consumer feel uncomfortable or that they just don’t like. After all, it’s their home.”\u003c/p>\n\u003cp>Plus, he says, not offering those stoves could put builders at a competitive disadvantage.\u003c/p>\n\u003cp>“We don’t support an outright ban on a particular product,” Raymer said. “What we do support are the use of regulatory and financial incentives to encourage a market to go a particular way.”\u003c/p>\n\u003cp>The vast majority of restaurants today also use gas cooking.\u003c/p>\n\u003cp>“It’s important that restaurants, along with all ratepayers, have a diverse set of energy sources they can turn to – and that includes natural gas,” said Sharokina Shams of the California Restaurant Association.\u003c/p>\n\u003cp>Still, Raymer says some builders are already switching to all-electric homes in California, because in new construction, they save $2,000-to-$5,000 by not running gas lines.\u003c/p>\n\u003cp>\u003cstrong>Other Cities Following Suit\u003c/strong>\u003c/p>\n\u003cp>Cities including Sacramento, Los Angeles, \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=6150\" target=\"_blank\" rel=\"noopener noreferrer\">San Jose\u003c/a>, and \u003ca href=\"https://sfenvironment.org/press-release/mayor-london-breed-announces-significant-efforts-to-reduce-greenhouse-gas-emissions-in-san-francisco\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco\u003c/a> are all developing goals to cut emissions from buildings. While Sacramento has \u003ca href=\"https://engagesac.org/blog-civic-engagement/2019/3/15/converting-buildings-from-gas-to-electric-crucial-to-fighting-climate-change-commission-says\" target=\"_blank\" rel=\"noopener noreferrer\">started discussing a potential ban\u003c/a> on natural gas in new buildings, other cities are looking at using incentives.\u003c/p>\n\u003cp>The state may not be far behind.\u003c/p>\n\u003cp>“We know that we have to get away from fossil natural gas combustion,” said Andrew McAllister of the California Energy Commission. “Electricity becomes cleaner and cleaner, and natural gas is methane and it’s just got carbon in it. There’s no way around that.”\u003c/p>\n\u003cp>California’s Energy Commission is currently writing a road map for how the state can cut emissions from buildings 40% by 2030.\u003c/p>\n\u003cp>Still, to meet its goal of becoming carbon-neutral, California will have to tackle natural gas use in existing buildings, not just new ones. That can be costlier. Many older homes don’t have large enough electrical panels or plugs that can handle 220 volts.\u003c/p>\n\u003cp>Electric heat pumps and other electric appliances can be more expensive than gas-powered equivalents, especially because it can be harder to find rebates. Sacramento and San Jose are offering residents up to several thousand dollars to switch from gas to electric.\u003c/p>\n\u003cp>“It’s a cultural transition that we have to undergo,” said McAllister. “It’s a big lift, but we’re in a powerful state with a big economy and a lot of creativity. So I think if anybody can do it, California can.”\u003c/p>\n\u003cp>After all, McAllister says, a lot of the nation’s energy efficiency rules, including for appliances, were passed by California first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1945656/trade-in-your-gas-stove-to-save-the-planet-berkeley-bans-natural-gas","authors":["239"],"categories":["science_31","science_89","science_35","science_40","science_43"],"tags":["science_182","science_4203","science_3370","science_3833","science_507","science_1041"],"featImg":"science_1945658","label":"science"},"science_1943671":{"type":"posts","id":"science_1943671","meta":{"index":"posts_1591205157","site":"science","id":"1943671","score":null,"sort":[1561273299000]},"guestAuthors":[],"slug":"centers-of-insurrection-central-valley-farmers-reckon-with-climate-change","title":"'Centers of Insurrection': Central Valley Farmers Reckon With Climate Change","publishDate":1561273299,"format":"standard","headTitle":"‘Centers of Insurrection’: Central Valley Farmers Reckon With Climate Change | KQED","labelTerm":{},"content":"\u003cp>\u003cem>“Reckoning in the Central Valley” is a collaboration between \u003ca href=\"https://baynature.org\" target=\"_blank\" rel=\"noopener\">Bay Nature\u003c/a> magazine and \u003ca href=\"https://www.kqed.org/science\" target=\"_blank\" rel=\"noopener\">KQED Science\u003c/a> examining how climate change is laying bare the vulnerabilities of California agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">O\u003c/span>n an average day on the Burroughs farm outside of Denair, about an hour’s drive southeast of Modesto, you might witness the surprising sight of cows wandering amidst the almond trees. Chickens might peck their way by. And most definitely there will be plenty of free-spirited birds and bees and insects flickering across the scene, not to mention flowers and grasses unbound on the ground, making for a thick undermat amidst the rows of trees.\u003c/p>\n\u003cp>[aside label='Reckoning in the Central Valley' link1='https://baynature.org/article/a-time-of-reckoning-in-the-central-valley/,How a Hotter, Drier, Saltier Central Valley Is Upending Ag and Spurring Conservation' link2='https://baynature.org/2019/06/21/photos-climate-change-arrives-in-the-central-valley/,Photo Essay: Climate Change Arrives in the Central Valley' hero='https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/BAY20NATURE20LOGO20SUMMER-no20tag.jpg']\u003c/p>\n\u003cp>This scene on the eastern edge of the Central Valley in remote Stanislaus County is almost jarring, so unlike any of the other almond groves in the area, which are mostly barren of undergrowth — the telltale sign of herbicides like glyphosate sprayed abundantly in these parts. But here at the Burroughs Family Farm is an outpost of what Nina Ichikawa, director of the Berkeley Food Institute at UC Berkeley, describes as “centers of insurrection” spreading slowly but steadily across the Valley — test cases in how to cope with the instability of climate change.\u003c/p>\n\u003cp>The climate in the Central Valley is, like that in other food-growing regions of the earth, bouncing on an unpredictable axis — rising temperatures, followed by drought, followed by heavy rains, followed by intense sun, followed by ferocious winds, and then again, though not necessarily in that order. Such volatility presents a particular challenge to the crops that have swept through the Valley over the last decade — namely, almonds and other tree crops.\u003c/p>\n\u003cp>[pullquote size='medium' citation='Ward Burroughs, Burroughs Family Farm']‘Because we’re concentrating on soil health, we’re set up to be much more resilient.’[/pullquote]In a time of unprecedented changes in growing conditions, trees can’t move. You just can’t pack up an almond orchard and head somewhere with your trees.\u003c/p>\n\u003cp>“It’s bonkers right now with nuts in the Central Valley,” said Charlie Brummer, director of the Plant Breeding Center at UC Davis. “Two issues: Their genetic diversity is very low and they are less adaptable to climate changes.”\u003c/p>\n\u003cp>Burroughs and other such centers of insurrection are offering us something like an experiment in real time, to see what kinds of agriculture will survive the accelerating stresses being wrought by disequilibrium in the atmosphere. In the decade before 2017, according to the USDA, the number of acres devoted to organic agriculture nearly doubled, to 58,486 acres, in four of the Valley’s largest counties — Merced, Tulare, San Joaquin and Stanislaus. That’s tiny when compared to the five million-plus acres under cultivation in the Central Valley, but it’s steady and it’s growing.\u003c/p>\n\u003cfigure id=\"attachment_1943759\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943759\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg\" alt=\"\" width=\"1920\" height=\"1306\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-1020x694.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-1200x816.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rosie and Ward Burroughs, of Burroughs Family Farms in Denair, stand in the cover crops in their organic almond orchard. The cover crops will soon be mowed down in preparation for the harvest. These plants and grasses under the almond grove bring a variety of microbes to the soil, which enhances the health of the soil and growth of the trees. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Growing a Stronger Tree\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">T\u003c/span>he Burroughs Family Farm supports three generations of Burroughs with a combination of organic almonds, cheese, olive oil, chickens, turkey, beef and pork, and a few vegetable crops.\u003c/p>\n\u003cp>Ward Burroughs and his wife, Rosie, were farming conventional until about 15 years ago, when they started transitioning to organic. They saw that, as Ward put it, applying the cocktail of chemicals required for conventional almond farming “meant destroying biology someplace, above or below the ground.”\u003c/p>\n\u003cp>In a test plot, their organic almond trees seemed stronger than the conventional trees, Burroughs told me. He noticed that a troublesome pest, the mite, attacked conventional trees more consistently than organic trees — which he surmised was because pesticides killed the mite’s natural predators. So the couple withdrew several hundred acres from cultivation for three years to cleanse the land of chemicals, and began planting new trees block by block. In 2009, the USDA certified the orchard as organic.\u003c/p>\n\u003cp>[aside label='Reckoning in the Central Valley' link1='https://wp.me/p6iq8L-89Dx,Centers of Insurrection: Central Valley Farmers Reckon With Climate Change' link2='https://ww2.kqed.org/science/2019/06/23/the-disrupters-meet-the-disruption-how-tech-aims-to-save-big-ag-from-climate-change,The Disrupters Meet the Disruption: How Tech Aims to Save Big Ag From Climate Change' hero='https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/kqed-logo-black.jpg']The scene on the Burroughs farm could not contrast more with the almond orchards that surround it, and which spread for miles in every direction. The ground under his trees burst with life — wildflowers and cover crops like radishes and mustard plants (good for bees), and grasses like rye, foxtails and philaree, all of which are excellent sources of nutrients and help sustain microorganisms in the soil.\u003c/p>\n\u003cp>“When we quit spraying herbicides,” said Burroughs, “the ground just springs up — grow, grow, grow.”\u003c/p>\n\u003cp>The land serves not only to grow almonds but as habitat for multiple species of birds, small mammals and insects, many of which prey on pests. It is also far more absorbent than it once was, he says, making him less dependent on irrigation or access to groundwater which, soon enough, will be curtailed.\u003c/p>\n\u003cp>There is, he says, more labor involved with these practices. A yearly ritual on the farm illustrates the difference. A common pest on almond and other nut trees is the naval almond worm, which leaves its young to hatch in discarded nut shells.\u003c/p>\n\u003cfigure id=\"attachment_1943761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943761\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg\" alt=\"\" width=\"1920\" height=\"1346\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-160x112.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-800x561.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-768x538.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-1020x715.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-1200x841.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ward Burroughs, of Burroughs Family Farms, holds a handful of the compost he and Rosie make for their farm. They buy cow manure and get onion and garlic skins from a local processing plant, add water and let it sit while microorganisms such as bacteria and fungi turn it into this rich, dark compost. It will be spread throughout his orchards to enhance the health of the soil and growth of his almond trees. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Conventional farmers apply pesticides to kill them before they hatch. But Burroughs, after each harvest, sends a machine through his fields that shakes the trees — that’s how almond trees are harvested — and collects the empty shells, denying the pest a hatching location. “We break the nuts and kill the worms,” he says. That requires several days of time-consuming tree-by-tree labor.\u003c/p>\n\u003cp>[pullquote size='medium' citation='Jeffrey Mitchell, UC Cooperative Extension']It’s that cover-cropped field ‘that is the real disrupter here.’[/pullquote]Yet Burroughs is convinced that his approach — often referred to broadly as “regenerative agriculture,” because it regenerates rather than depletes the soil — is more than compensated for by his soil’s greater water absorption and the farm’s enhanced ability to withstand the changing water and climate patterns.\u003c/p>\n\u003cp>“Because we’re concentrating on soil health,” he said, “we’re set up to be much more resilient.”\u003c/p>\n\u003cp>His yields don’t usually match those of his conventional counterparts, he concedes, but his net revenues are roughly the same because he doesn’t have to buy expensive chemicals or the machines that apply them.\u003c/p>\n\u003cp>\u003cstrong>Laying Bare the Vulnerabilities\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">I\u003c/span>t could be these methods are just what’s needed as climatic shifts hit the Valley at an unprecedented rate of volatility. Valley temperatures are \u003ca href=\"http://climate.calcommons.org/article/central-valley-change\" target=\"_blank\" rel=\"noopener\">predicted to rise\u003c/a> five to six degrees Fahrenheit by the end of the century, while periods of extreme heat are expected to more than double to \u003ca href=\"http://climate.calcommons.org/article/central-valley-change\" target=\"_blank\" rel=\"noopener\">50 days\u003c/a> a year or more over that time. Irrigation water is becoming saltier, too, as desperate farmers drilling ever-deeper wells are pumping up ever-saltier water.\u003c/p>\n\u003cfigure id=\"attachment_1943776\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943776\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg\" alt=\"\" width=\"1920\" height=\"1406\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-800x586.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-768x562.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-1020x747.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-1200x879.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina Ichikawa, the interim executive director at the Berkeley Food Institute, with some of her inspirations for growing food that is sustainable and accessible to people of all income levels. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During winter, it’s often not cold enough to permit trees’ metabolism to slow down, a process critical to the spring flowering that produces fruits and nuts later in the season. Those all-important tree “chill” hours have \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006166\" target=\"_blank\" rel=\"noopener\">declined\u003c/a> by as much as 30 percent since 1950, according to the California Department of Food and Agriculture. Which means the tree cannot slow its metabolism and preserve its energy for the spring blooms that deliver fruit and nuts.\u003c/p>\n\u003cp>“If trees haven’t had that low-chill period when they wake up in the spring,” said Mae Culumber, a UC cooperative extension agent based in Fresno, “it’s like being up all night and then trying to go to work.”\u003c/p>\n\u003cp>Last year, scientists at UC Merced published \u003ca href=\"https://www.mdpi.com/2073-4395/8/3/25/htm\" target=\"_blank\" rel=\"noopener\">a paper\u003c/a> in agronomy suggesting that the climatic shifts underway ultimately challenge the Central Valley’s long-term life span as an agricultural powerhouse. The researchers foresaw more heat, drought and flooding. They predicted declines of more than 40 percent in avocado yields, and as much as 20 percent in oranges, grapes, walnuts and almonds. More heat-sensitive crops such as strawberries, grapes and cherries also face shrinking yields.\u003c/p>\n\u003cp>For the Central Valley, climate change is revealing the vulnerabilities of an industrial agriculture system that relies on predictability — which is rapidly unravelling — and shining a light on alternative growing practices that are potentially far more resilient to the onrushing changes.\u003c/p>\n\u003cfigure id=\"attachment_1943777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943777\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg\" alt=\"\" width=\"1920\" height=\"1351\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-768x540.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-1020x718.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-1200x844.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Mitchell, a UC Cooperative Extension cropping systems specialist, oversees a UC Berkeley research area that compares different agriculture practices. Mitchell is in a field where cover crops such as triticale, vetch and mustard have grown in between the tomatoes and melons that were originally planted. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lessons learned, or not learned, here at the Burroughs farm and across the Valley have implications for ag centers from the American Midwest to Central America to North Africa, southern Europe and southwest China — breadbaskets everywhere that are experiencing similar extremes of heat, drought and flood, and the new pests and diseases that follow them.\u003c/p>\n\u003cp>\u003cstrong>Cover Crops: ‘The Real Disruptor’\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">J\u003c/span>ust off the town of Five Points, on the southern edge of Fresno County, a dusty crossroads at the junction between the single lane highways 145 and 269, I visited what could be characterized as the research hub for those ‘centers of insurrection’ — the West Side Research and Extension Center, a sprawl of fields and a couple of Quonset-like huts used for soil testing.\u003c/p>\n\u003cp>[pullquote size='medium' citation='Renata Brillinger, California Climate and Agriculture Network']‘It is healthy soil that is the actual source of a field’s fertility.’[/pullquote]Jeffrey Mitchell, an agricultural extension agent with UC Davis, has been experimenting for two decades with different ways of enriching the soil to enhance crop health. I looked out on his narrow test plots, stretching side-by-side for about 100 yards: tilling without cover crops; tilling with cover crops; no-till without cover crops; and no-till with cover crops. No-till farming seeks to avoid disrupting the soil ecosystem and to avoid the loss of valuable topsoil by not running a plow through fields. Cover crops are plants grown to enrich the soil, including mustard, fava beans and radishes.\u003c/p>\n\u003cp>It’s that cover-cropped field, Mitchell said, “that is the real disrupter here.”\u003c/p>\n\u003cp>The soil in it, he says, is loaded with far more organic nutrients than soil from the other fields. It absorbs water better and is thus more resilient to drier conditions. The wealth of plant and soil life in that experimental field means it also absorbs more carbon from the atmosphere than conventionally grown fields. That factor alone has become a high priority for the state, which aims to be carbon neutral by 2045.\u003c/p>\n\u003cfigure id=\"attachment_1943778\" class=\"wp-caption alignleft\" style=\"max-width: 585px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-1943778\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg\" alt=\"\" width=\"585\" height=\"423\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-160x116.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-800x579.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-768x556.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-1020x738.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-1200x868.jpg 1200w\" sizes=\"(max-width: 585px) 100vw, 585px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Mitchell, a UC Cooperative Extension cropping systems specialist, says the soil where the food crops and cover crops grow together is healthier, containing more beneficial microorganisms. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Conventional agriculture is linked to as much as \u003ca href=\"http://www.planetexperts.com/how-much-does-agriculture-contribute-to-global-warming/\" target=\"_blank\" rel=\"noopener\">18 percent\u003c/a> of total global greenhouse gas emissions — farms emit nitrous oxide from fertilizers and other synthetic substances, methane from animal waste and from tilling, and CO2 from the processing and transport of agricultural inputs and food. Twenty percent of the state’s carbon targets could, according to a \u003ca href=\"https://www.arb.ca.gov/cc/scopingplan/scoping_plan_2017.pdf?_ga=2.63385903.123425279.1561083206-859760894.1394303073\" target=\"_blank\" rel=\"noopener\">state climate plan\u003c/a>, be accomplished through forestry and agriculture. Soils enriched with organic compost, including cattle waste and other organic material, have the potential to turn farms from greenhouse gas emitters into greenhouse gas sinks.\u003c/p>\n\u003cp>Mitchell and his colleagues are also finding that fields with cover crops host a higher proportion of micro-organisms that strengthen plants’ immune systems, enabling them to fight off diseases, and of \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0038071716303819?via%3Dihub\" target=\"_blank\" rel=\"noopener\">bacteriovores and fungivores\u003c/a> — organisms, like those abundant in the undergrowth on the Burroughs farm, that eat the bacteria and fungi that harm crops. This all translates to a reduced need for chemical biocides, and stabilizes soil so it doesn’t blow away as easily in the increasing windstorms.\u003c/p>\n\u003cp>Crops grown in such soil may also be more nutritious.\u003c/p>\n\u003cp>“What you see in Five Points,” said Daphne Miller, a physician who studies the links between the health of the foods we eat and the soil in which they’re grown, “is that the plots with the greatest diversity of cover crops had the most diverse microbiome in the soil.”\u003c/p>\n\u003cp>[pullquote]From 2003 to 2017 — 15 years — an average 2.4 million acre feet of water was coming out of the ground every year without getting replenished.[/pullquote]A recent \u003ca href=\"https://medcraveonline.com/MOJFPT/MOJFPT-06-00165\" target=\"_blank\" rel=\"noopener\">study\u003c/a> in Food Processing and Technology points to beneficial minerals like potassium and antioxidant enzymes in significantly higher concentrations in organic oats, tomatoes and peppers — the latter two of which are prominent veggie crops in the Central Valley — than in their conventional counterparts.\u003c/p>\n\u003cp>The most immediate benefit of cover crops and no-till may be how they reduce the need for irrigation. To demonstrate, Mitchell filled a long translucent tube with water, then dropped in dirt from the conventional field. In another water-filled tube, he dropped dirt from the no-till, cover-cropped field. Soil from the cover-cropped field congealed into a fist-sized mulch, suggesting that the water was absorbed, while the conventional soil dispersed quickly like so much dust. Healthy soil \u003ca href=\"http://calag.ucanr.edu/archive/?type=pdf&article=ca.v070n02p53\" target=\"_blank\" rel=\"noopener\">reduces\u003c/a> water evaporation levels by four to five inches annually, Mitchell has found. If widely adopted, these practices could reduce water use throughout the valley by millions of acre-feet per year.\u003c/p>\n\u003cfigure id=\"attachment_1930528\" class=\"wp-caption aligncenter\" style=\"max-width: 5145px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1930528\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg\" alt=\"\" width=\"5145\" height=\"3430\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg 5145w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-520x347.jpg 520w\" sizes=\"(max-width: 5145px) 100vw, 5145px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As the climate warms, drought is killing large numbers of trees in California. Scientists are looking to the past to try and understand how the ecosystems of today may be changing. \u003ccite>(Ashley Cooper/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That would be a significant step given the pressures just ahead on the water supply. California’s $17 billion agriculture behemoth and its epic network of dams, pumps and canals were built on fragile assumptions: That the snow would keep falling on the Sierras in the winter and melt in the spring, just in time for the dry season in the south; and that farmers could always pump groundwater from one of the nation’s largest aquifers when those sources went dry.\u003c/p>\n\u003cp>But the snow has not been falling like it used to, and that groundwater is getting sucked from underground at unsustainable rates. The aquifer, for a time, “buffered farmers from the impacts of climate change,” said Charlie Brummer, at UC Davis. Not any more. Farmers made relentless runs at the aquifer when the aqueduct ran dry. From 2003 to 2017 — 15 years — an average \u003ca href=\"https://www.ppic.org/wp-content/uploads/water-and-the-future-of-the-san-joaquin-valley-february-2019.pdf\" target=\"_blank\" rel=\"noopener\">2.4 million\u003c/a> acre-feet of water was coming out of the ground every year without getting replenished.\u003c/p>\n\u003cp>One of the state’s efforts to reverse precipitous groundwater declines is the 2014 Sustainable Groundwater Management Act, an effort to restrict the water taken out of the aquifer. As water allotments for farmers drop, the Public Policy Institute estimates it could mean the loss of at least 500,000 acres of Valley farmland.\u003c/p>\n\u003cfigure id=\"attachment_1943780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943780\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg\" alt=\"\" width=\"1920\" height=\"1406\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-800x586.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-768x562.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-1020x747.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-1200x879.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aidee Guzman, a graduate student getting her Ph.D. at UC Berkeley, is leading a research project of the biodiversity of small farms in the Central Valley. She collects samples of soil and roots from the farms and studies their health. Here she looks at slides of root systems and organisms that attach to root systems. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The state’s Healthy Soils program is aiming to entice farmers to integrate water conservation practices before that happens. It has awarded farmers some $20 million in subsidies over the last two years to facilitate the adoption of cover crops and other soil-enriching, water-conserving, and carbon-absorbing, practices.\u003c/p>\n\u003cp>“It’s a different way of thinking about soil,” said Renata Brillinger, executive director of the California Climate and Agriculture Network. The program challenges the common assumption that “soil is just the thing that holds the plant up,” she said. “It is healthy soil that is the actual source of a field’s fertility.”\u003c/p>\n\u003cp>\u003cstrong>More Practices for Survival\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>lthough the Valley can appear like one huge monochrome blur seen through a car window while speeding down I-5, it’s actually showing signs of diversity, and ingenious responses to the pressures that are impacting agriculture. You just have to know when to pull off. Fresno County is dotted with small and highly diversified farms, most of them run by immigrant families originally from Laos and Mexico.\u003c/p>\n\u003cp>“A lot of people think of Fresno as nothing but big-ag, but I see farmers tipping in another direction,” said Aidee Guzman, a Ph.D.-track researcher at UC Berkeley who grew up in the San Joaquin Valley and has been working with Central Valley farm communities.\u003c/p>\n\u003cp>These farms may have been cultivated as survival strategies for immigrants who knew nothing other than farming when they arrived here from Laos or Mexico, but they are now testing survival strategies for farmers who face accelerating changes in growing conditions.\u003c/p>\n\u003cfigure id=\"attachment_1943781\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_004.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1943781\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_004-800x576.jpg\" alt=\"\" width=\"800\" height=\"576\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-800x576.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-160x115.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-768x553.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-1020x734.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-1200x864.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aidee Guzman, a graduate student getting her PhD at UC Berkeley, is leading a research project on the biodiversity of small farms in the Central Valley. She collects samples of soil and roots from the farms and studies their health. Here, the detailed networks that make up the root systems can be seen under her microscope. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thus far, Guzman’s research shows a number of correlations between these working farms and Jeff Mitchell’s findings on his experimental plots: higher populations of bees and other pollinators, and richer microbial activity below the surface. One detail — for plant scientists get deep into the details: Guzman says she’s found higher rates of colonization on crop roots of a fungus that helps plants to obtain nutrients from the soil. It appears the fungi send filaments further into the soil that pick up more nitrogen and phosphorous beyond the reach of roots and pass them along to the plant. They also help the plant to be more resistant to drought by retaining water.\u003c/p>\n\u003cp>Much of the bounty from these small farms — perhaps a couple of hundred across Fresno county, — comes into the farmers markets of the Bay Area and Sacramento, as well as to local ethnic markets. That includes some fruits like maringa, native to the Philippines and JuJuBe, native to China and Southeast Asia.\u003c/p>\n\u003cp>The farms appear to be seriously resistant to shortages of water that are becoming ever more common in the southern end of the Valley, says Ruth Dahlquist-Willard, a Fresno-based Small Farms Adviser for the UC Cooperative Extension Service. Many of the farms, she says, have from 40 to 50 different crops on them at a time — including daikon radishes, Asian eggplants, and numerous spices such as turmeric, ginger, and lemongrass.\u003c/p>\n\u003cp>“They know how to keep these crops going,” she said. “They never grow the same thing on the same piece of ground right after one another. They rotate, one year squash, the next year who knows what it could be.”\u003c/p>\n\u003cp>Many brought such practices with them from their ancestral homes. And scientists like Guzman and Mitchell, and farmers like the Burroughs, are discovering in these real-time experiments that such principles may actually aid farmers’ ability to ride out and survive the accelerating climate storm.\u003c/p>\n\u003cp>\u003cem>Mark Schapiro is an investigative journalist specializing in the environment. His most recent book is “\u003ca href=\"https://www.amazon.com/Seeds-Resistance-Fight-Save-Supply/dp/1510705767/ref=sr_1_1?keywords=Seeds+of+Resistance%2C+Mark+Schapiro&qid=1561401325&s=books&sr=1-1\" target=\"_blank\" rel=\"noopener\">Seeds of Resistance: The Fight To Save Our Food Supply,\u003c/a>” an investigation into the seeds needed to survive climate disruption and the fight to control them. His previous book, “\u003ca href=\"https://www.amazon.com/End-Stationarity-Searching-Normal-Carbon/dp/1603586806/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1561403133&sr=1-1\" target=\"_blank\" rel=\"noopener\">The End of Stationarity: Searching for the New Normal in the Age of Carbon Shock” \u003c/a>reveals the hidden costs of climate change. Schapiro is also a lecturer at the UC Berkeley Graduate School of Journalism. You can find him on Twitter \u003ca href=\"https://twitter.com/schapiro\" target=\"_blank\" rel=\"noopener\">@schapiro\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\n\u003cem>‘Centers of Insurrection:’ Central Valley Farmers Reckon With Climate Change has been partially excerpted from Bay Nature magazine. You can find Mark Schapiro’s full Bay Nature story\u003ca href=\"https://baynature.org/article/a-time-of-reckoning-in-the-central-valley/\" target=\"_blank\" rel=\"noopener\"> here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>“Reckoning in the Central Valley” is a collaboration between KQED Science and Bay Nature magazine, examining how climate change is laying bare the vulnerabilities of California agriculture. \u003ca href=\"http://www.baynature.org/\">Bay Nature\u003c/a> is an independent, nonprofit publication that reports on the environment in the greater Bay Area.\u003cem>\u003c/em>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"These farmers are finding ways to help their crops survive some of the ravages of climate change: drought, heat, and salty soil. And some of their newest ideas are actually the oldest.","status":"publish","parent":0,"modified":1704848575,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":3747},"headData":{"title":"'Centers of Insurrection': Central Valley Farmers Reckon With Climate Change | KQED","description":"These farmers are finding ways to help their crops survive some of the ravages of climate change: drought, heat, and salty soil. And some of their newest ideas are actually the oldest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Centers of Insurrection': Central Valley Farmers Reckon With Climate Change","datePublished":"2019-06-23T07:01:39.000Z","dateModified":"2024-01-10T01:02:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Climate","sticky":false,"WpOldSlug":"salty-water-parched-earth-searing-heat-central-valley-farmers-reckon-with-climate-change","nprByline":"\u003cstrong>Mark Schapiro\u003c/strong>","path":"/science/1943671/centers-of-insurrection-central-valley-farmers-reckon-with-climate-change","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>“Reckoning in the Central Valley” is a collaboration between \u003ca href=\"https://baynature.org\" target=\"_blank\" rel=\"noopener\">Bay Nature\u003c/a> magazine and \u003ca href=\"https://www.kqed.org/science\" target=\"_blank\" rel=\"noopener\">KQED Science\u003c/a> examining how climate change is laying bare the vulnerabilities of California agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">O\u003c/span>n an average day on the Burroughs farm outside of Denair, about an hour’s drive southeast of Modesto, you might witness the surprising sight of cows wandering amidst the almond trees. Chickens might peck their way by. And most definitely there will be plenty of free-spirited birds and bees and insects flickering across the scene, not to mention flowers and grasses unbound on the ground, making for a thick undermat amidst the rows of trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Reckoning in the Central Valley ","link1":"https://baynature.org/article/a-time-of-reckoning-in-the-central-valley/,How a Hotter, Drier, Saltier Central Valley Is Upending Ag and Spurring Conservation","link2":"https://baynature.org/2019/06/21/photos-climate-change-arrives-in-the-central-valley/,Photo Essay: Climate Change Arrives in the Central Valley","hero":"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/BAY20NATURE20LOGO20SUMMER-no20tag.jpg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This scene on the eastern edge of the Central Valley in remote Stanislaus County is almost jarring, so unlike any of the other almond groves in the area, which are mostly barren of undergrowth — the telltale sign of herbicides like glyphosate sprayed abundantly in these parts. But here at the Burroughs Family Farm is an outpost of what Nina Ichikawa, director of the Berkeley Food Institute at UC Berkeley, describes as “centers of insurrection” spreading slowly but steadily across the Valley — test cases in how to cope with the instability of climate change.\u003c/p>\n\u003cp>The climate in the Central Valley is, like that in other food-growing regions of the earth, bouncing on an unpredictable axis — rising temperatures, followed by drought, followed by heavy rains, followed by intense sun, followed by ferocious winds, and then again, though not necessarily in that order. Such volatility presents a particular challenge to the crops that have swept through the Valley over the last decade — namely, almonds and other tree crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘Because we’re concentrating on soil health, we’re set up to be much more resilient.’","name":"pullquote","attributes":{"named":{"size":"medium","citation":"Ward Burroughs, Burroughs Family Farm","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>In a time of unprecedented changes in growing conditions, trees can’t move. You just can’t pack up an almond orchard and head somewhere with your trees.\u003c/p>\n\u003cp>“It’s bonkers right now with nuts in the Central Valley,” said Charlie Brummer, director of the Plant Breeding Center at UC Davis. “Two issues: Their genetic diversity is very low and they are less adaptable to climate changes.”\u003c/p>\n\u003cp>Burroughs and other such centers of insurrection are offering us something like an experiment in real time, to see what kinds of agriculture will survive the accelerating stresses being wrought by disequilibrium in the atmosphere. In the decade before 2017, according to the USDA, the number of acres devoted to organic agriculture nearly doubled, to 58,486 acres, in four of the Valley’s largest counties — Merced, Tulare, San Joaquin and Stanislaus. That’s tiny when compared to the five million-plus acres under cultivation in the Central Valley, but it’s steady and it’s growing.\u003c/p>\n\u003cfigure id=\"attachment_1943759\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943759\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg\" alt=\"\" width=\"1920\" height=\"1306\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-1020x694.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_015-1200x816.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rosie and Ward Burroughs, of Burroughs Family Farms in Denair, stand in the cover crops in their organic almond orchard. The cover crops will soon be mowed down in preparation for the harvest. These plants and grasses under the almond grove bring a variety of microbes to the soil, which enhances the health of the soil and growth of the trees. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Growing a Stronger Tree\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">T\u003c/span>he Burroughs Family Farm supports three generations of Burroughs with a combination of organic almonds, cheese, olive oil, chickens, turkey, beef and pork, and a few vegetable crops.\u003c/p>\n\u003cp>Ward Burroughs and his wife, Rosie, were farming conventional until about 15 years ago, when they started transitioning to organic. They saw that, as Ward put it, applying the cocktail of chemicals required for conventional almond farming “meant destroying biology someplace, above or below the ground.”\u003c/p>\n\u003cp>In a test plot, their organic almond trees seemed stronger than the conventional trees, Burroughs told me. He noticed that a troublesome pest, the mite, attacked conventional trees more consistently than organic trees — which he surmised was because pesticides killed the mite’s natural predators. So the couple withdrew several hundred acres from cultivation for three years to cleanse the land of chemicals, and began planting new trees block by block. In 2009, the USDA certified the orchard as organic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Reckoning in the Central Valley ","link1":"https://wp.me/p6iq8L-89Dx,Centers of Insurrection: Central Valley Farmers Reckon With Climate Change","link2":"https://ww2.kqed.org/science/2019/06/23/the-disrupters-meet-the-disruption-how-tech-aims-to-save-big-ag-from-climate-change,The Disrupters Meet the Disruption: How Tech Aims to Save Big Ag From Climate Change","hero":"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/kqed-logo-black.jpg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The scene on the Burroughs farm could not contrast more with the almond orchards that surround it, and which spread for miles in every direction. The ground under his trees burst with life — wildflowers and cover crops like radishes and mustard plants (good for bees), and grasses like rye, foxtails and philaree, all of which are excellent sources of nutrients and help sustain microorganisms in the soil.\u003c/p>\n\u003cp>“When we quit spraying herbicides,” said Burroughs, “the ground just springs up — grow, grow, grow.”\u003c/p>\n\u003cp>The land serves not only to grow almonds but as habitat for multiple species of birds, small mammals and insects, many of which prey on pests. It is also far more absorbent than it once was, he says, making him less dependent on irrigation or access to groundwater which, soon enough, will be curtailed.\u003c/p>\n\u003cp>There is, he says, more labor involved with these practices. A yearly ritual on the farm illustrates the difference. A common pest on almond and other nut trees is the naval almond worm, which leaves its young to hatch in discarded nut shells.\u003c/p>\n\u003cfigure id=\"attachment_1943761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943761\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg\" alt=\"\" width=\"1920\" height=\"1346\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-160x112.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-800x561.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-768x538.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-1020x715.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Burroughs_001-1200x841.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ward Burroughs, of Burroughs Family Farms, holds a handful of the compost he and Rosie make for their farm. They buy cow manure and get onion and garlic skins from a local processing plant, add water and let it sit while microorganisms such as bacteria and fungi turn it into this rich, dark compost. It will be spread throughout his orchards to enhance the health of the soil and growth of his almond trees. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Conventional farmers apply pesticides to kill them before they hatch. But Burroughs, after each harvest, sends a machine through his fields that shakes the trees — that’s how almond trees are harvested — and collects the empty shells, denying the pest a hatching location. “We break the nuts and kill the worms,” he says. That requires several days of time-consuming tree-by-tree labor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"It’s that cover-cropped field ‘that is the real disrupter here.’","name":"pullquote","attributes":{"named":{"size":"medium","citation":"Jeffrey Mitchell, UC Cooperative Extension","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Yet Burroughs is convinced that his approach — often referred to broadly as “regenerative agriculture,” because it regenerates rather than depletes the soil — is more than compensated for by his soil’s greater water absorption and the farm’s enhanced ability to withstand the changing water and climate patterns.\u003c/p>\n\u003cp>“Because we’re concentrating on soil health,” he said, “we’re set up to be much more resilient.”\u003c/p>\n\u003cp>His yields don’t usually match those of his conventional counterparts, he concedes, but his net revenues are roughly the same because he doesn’t have to buy expensive chemicals or the machines that apply them.\u003c/p>\n\u003cp>\u003cstrong>Laying Bare the Vulnerabilities\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">I\u003c/span>t could be these methods are just what’s needed as climatic shifts hit the Valley at an unprecedented rate of volatility. Valley temperatures are \u003ca href=\"http://climate.calcommons.org/article/central-valley-change\" target=\"_blank\" rel=\"noopener\">predicted to rise\u003c/a> five to six degrees Fahrenheit by the end of the century, while periods of extreme heat are expected to more than double to \u003ca href=\"http://climate.calcommons.org/article/central-valley-change\" target=\"_blank\" rel=\"noopener\">50 days\u003c/a> a year or more over that time. Irrigation water is becoming saltier, too, as desperate farmers drilling ever-deeper wells are pumping up ever-saltier water.\u003c/p>\n\u003cfigure id=\"attachment_1943776\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943776\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg\" alt=\"\" width=\"1920\" height=\"1406\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-800x586.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-768x562.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-1020x747.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Ichikawa_001-1200x879.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina Ichikawa, the interim executive director at the Berkeley Food Institute, with some of her inspirations for growing food that is sustainable and accessible to people of all income levels. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During winter, it’s often not cold enough to permit trees’ metabolism to slow down, a process critical to the spring flowering that produces fruits and nuts later in the season. Those all-important tree “chill” hours have \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006166\" target=\"_blank\" rel=\"noopener\">declined\u003c/a> by as much as 30 percent since 1950, according to the California Department of Food and Agriculture. Which means the tree cannot slow its metabolism and preserve its energy for the spring blooms that deliver fruit and nuts.\u003c/p>\n\u003cp>“If trees haven’t had that low-chill period when they wake up in the spring,” said Mae Culumber, a UC cooperative extension agent based in Fresno, “it’s like being up all night and then trying to go to work.”\u003c/p>\n\u003cp>Last year, scientists at UC Merced published \u003ca href=\"https://www.mdpi.com/2073-4395/8/3/25/htm\" target=\"_blank\" rel=\"noopener\">a paper\u003c/a> in agronomy suggesting that the climatic shifts underway ultimately challenge the Central Valley’s long-term life span as an agricultural powerhouse. The researchers foresaw more heat, drought and flooding. They predicted declines of more than 40 percent in avocado yields, and as much as 20 percent in oranges, grapes, walnuts and almonds. More heat-sensitive crops such as strawberries, grapes and cherries also face shrinking yields.\u003c/p>\n\u003cp>For the Central Valley, climate change is revealing the vulnerabilities of an industrial agriculture system that relies on predictability — which is rapidly unravelling — and shining a light on alternative growing practices that are potentially far more resilient to the onrushing changes.\u003c/p>\n\u003cfigure id=\"attachment_1943777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943777\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg\" alt=\"\" width=\"1920\" height=\"1351\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-768x540.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-1020x718.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_006-1200x844.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Mitchell, a UC Cooperative Extension cropping systems specialist, oversees a UC Berkeley research area that compares different agriculture practices. Mitchell is in a field where cover crops such as triticale, vetch and mustard have grown in between the tomatoes and melons that were originally planted. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lessons learned, or not learned, here at the Burroughs farm and across the Valley have implications for ag centers from the American Midwest to Central America to North Africa, southern Europe and southwest China — breadbaskets everywhere that are experiencing similar extremes of heat, drought and flood, and the new pests and diseases that follow them.\u003c/p>\n\u003cp>\u003cstrong>Cover Crops: ‘The Real Disruptor’\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">J\u003c/span>ust off the town of Five Points, on the southern edge of Fresno County, a dusty crossroads at the junction between the single lane highways 145 and 269, I visited what could be characterized as the research hub for those ‘centers of insurrection’ — the West Side Research and Extension Center, a sprawl of fields and a couple of Quonset-like huts used for soil testing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘It is healthy soil that is the actual source of a field’s fertility.’","name":"pullquote","attributes":{"named":{"size":"medium","citation":"Renata Brillinger, California Climate and Agriculture Network","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Jeffrey Mitchell, an agricultural extension agent with UC Davis, has been experimenting for two decades with different ways of enriching the soil to enhance crop health. I looked out on his narrow test plots, stretching side-by-side for about 100 yards: tilling without cover crops; tilling with cover crops; no-till without cover crops; and no-till with cover crops. No-till farming seeks to avoid disrupting the soil ecosystem and to avoid the loss of valuable topsoil by not running a plow through fields. Cover crops are plants grown to enrich the soil, including mustard, fava beans and radishes.\u003c/p>\n\u003cp>It’s that cover-cropped field, Mitchell said, “that is the real disrupter here.”\u003c/p>\n\u003cp>The soil in it, he says, is loaded with far more organic nutrients than soil from the other fields. It absorbs water better and is thus more resilient to drier conditions. The wealth of plant and soil life in that experimental field means it also absorbs more carbon from the atmosphere than conventionally grown fields. That factor alone has become a high priority for the state, which aims to be carbon neutral by 2045.\u003c/p>\n\u003cfigure id=\"attachment_1943778\" class=\"wp-caption alignleft\" style=\"max-width: 585px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-1943778\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg\" alt=\"\" width=\"585\" height=\"423\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-160x116.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-800x579.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-768x556.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-1020x738.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Mitchell_002-1200x868.jpg 1200w\" sizes=\"(max-width: 585px) 100vw, 585px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Mitchell, a UC Cooperative Extension cropping systems specialist, says the soil where the food crops and cover crops grow together is healthier, containing more beneficial microorganisms. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Conventional agriculture is linked to as much as \u003ca href=\"http://www.planetexperts.com/how-much-does-agriculture-contribute-to-global-warming/\" target=\"_blank\" rel=\"noopener\">18 percent\u003c/a> of total global greenhouse gas emissions — farms emit nitrous oxide from fertilizers and other synthetic substances, methane from animal waste and from tilling, and CO2 from the processing and transport of agricultural inputs and food. Twenty percent of the state’s carbon targets could, according to a \u003ca href=\"https://www.arb.ca.gov/cc/scopingplan/scoping_plan_2017.pdf?_ga=2.63385903.123425279.1561083206-859760894.1394303073\" target=\"_blank\" rel=\"noopener\">state climate plan\u003c/a>, be accomplished through forestry and agriculture. Soils enriched with organic compost, including cattle waste and other organic material, have the potential to turn farms from greenhouse gas emitters into greenhouse gas sinks.\u003c/p>\n\u003cp>Mitchell and his colleagues are also finding that fields with cover crops host a higher proportion of micro-organisms that strengthen plants’ immune systems, enabling them to fight off diseases, and of \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0038071716303819?via%3Dihub\" target=\"_blank\" rel=\"noopener\">bacteriovores and fungivores\u003c/a> — organisms, like those abundant in the undergrowth on the Burroughs farm, that eat the bacteria and fungi that harm crops. This all translates to a reduced need for chemical biocides, and stabilizes soil so it doesn’t blow away as easily in the increasing windstorms.\u003c/p>\n\u003cp>Crops grown in such soil may also be more nutritious.\u003c/p>\n\u003cp>“What you see in Five Points,” said Daphne Miller, a physician who studies the links between the health of the foods we eat and the soil in which they’re grown, “is that the plots with the greatest diversity of cover crops had the most diverse microbiome in the soil.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"From 2003 to 2017 — 15 years — an average 2.4 million acre feet of water was coming out of the ground every year without getting replenished.","name":"pullquote","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>A recent \u003ca href=\"https://medcraveonline.com/MOJFPT/MOJFPT-06-00165\" target=\"_blank\" rel=\"noopener\">study\u003c/a> in Food Processing and Technology points to beneficial minerals like potassium and antioxidant enzymes in significantly higher concentrations in organic oats, tomatoes and peppers — the latter two of which are prominent veggie crops in the Central Valley — than in their conventional counterparts.\u003c/p>\n\u003cp>The most immediate benefit of cover crops and no-till may be how they reduce the need for irrigation. To demonstrate, Mitchell filled a long translucent tube with water, then dropped in dirt from the conventional field. In another water-filled tube, he dropped dirt from the no-till, cover-cropped field. Soil from the cover-cropped field congealed into a fist-sized mulch, suggesting that the water was absorbed, while the conventional soil dispersed quickly like so much dust. Healthy soil \u003ca href=\"http://calag.ucanr.edu/archive/?type=pdf&article=ca.v070n02p53\" target=\"_blank\" rel=\"noopener\">reduces\u003c/a> water evaporation levels by four to five inches annually, Mitchell has found. If widely adopted, these practices could reduce water use throughout the valley by millions of acre-feet per year.\u003c/p>\n\u003cfigure id=\"attachment_1930528\" class=\"wp-caption aligncenter\" style=\"max-width: 5145px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1930528\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg\" alt=\"\" width=\"5145\" height=\"3430\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c.jpg 5145w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/08/gettyimages-584513988_slide-a6d7e2ff98a0e2e97a0abc6eb80e6a56b9a1ca5c-520x347.jpg 520w\" sizes=\"(max-width: 5145px) 100vw, 5145px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As the climate warms, drought is killing large numbers of trees in California. Scientists are looking to the past to try and understand how the ecosystems of today may be changing. \u003ccite>(Ashley Cooper/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That would be a significant step given the pressures just ahead on the water supply. California’s $17 billion agriculture behemoth and its epic network of dams, pumps and canals were built on fragile assumptions: That the snow would keep falling on the Sierras in the winter and melt in the spring, just in time for the dry season in the south; and that farmers could always pump groundwater from one of the nation’s largest aquifers when those sources went dry.\u003c/p>\n\u003cp>But the snow has not been falling like it used to, and that groundwater is getting sucked from underground at unsustainable rates. The aquifer, for a time, “buffered farmers from the impacts of climate change,” said Charlie Brummer, at UC Davis. Not any more. Farmers made relentless runs at the aquifer when the aqueduct ran dry. From 2003 to 2017 — 15 years — an average \u003ca href=\"https://www.ppic.org/wp-content/uploads/water-and-the-future-of-the-san-joaquin-valley-february-2019.pdf\" target=\"_blank\" rel=\"noopener\">2.4 million\u003c/a> acre-feet of water was coming out of the ground every year without getting replenished.\u003c/p>\n\u003cp>One of the state’s efforts to reverse precipitous groundwater declines is the 2014 Sustainable Groundwater Management Act, an effort to restrict the water taken out of the aquifer. As water allotments for farmers drop, the Public Policy Institute estimates it could mean the loss of at least 500,000 acres of Valley farmland.\u003c/p>\n\u003cfigure id=\"attachment_1943780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1943780\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg\" alt=\"\" width=\"1920\" height=\"1406\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-800x586.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-768x562.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-1020x747.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_001-1200x879.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aidee Guzman, a graduate student getting her Ph.D. at UC Berkeley, is leading a research project of the biodiversity of small farms in the Central Valley. She collects samples of soil and roots from the farms and studies their health. Here she looks at slides of root systems and organisms that attach to root systems. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The state’s Healthy Soils program is aiming to entice farmers to integrate water conservation practices before that happens. It has awarded farmers some $20 million in subsidies over the last two years to facilitate the adoption of cover crops and other soil-enriching, water-conserving, and carbon-absorbing, practices.\u003c/p>\n\u003cp>“It’s a different way of thinking about soil,” said Renata Brillinger, executive director of the California Climate and Agriculture Network. The program challenges the common assumption that “soil is just the thing that holds the plant up,” she said. “It is healthy soil that is the actual source of a field’s fertility.”\u003c/p>\n\u003cp>\u003cstrong>More Practices for Survival\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>lthough the Valley can appear like one huge monochrome blur seen through a car window while speeding down I-5, it’s actually showing signs of diversity, and ingenious responses to the pressures that are impacting agriculture. You just have to know when to pull off. Fresno County is dotted with small and highly diversified farms, most of them run by immigrant families originally from Laos and Mexico.\u003c/p>\n\u003cp>“A lot of people think of Fresno as nothing but big-ag, but I see farmers tipping in another direction,” said Aidee Guzman, a Ph.D.-track researcher at UC Berkeley who grew up in the San Joaquin Valley and has been working with Central Valley farm communities.\u003c/p>\n\u003cp>These farms may have been cultivated as survival strategies for immigrants who knew nothing other than farming when they arrived here from Laos or Mexico, but they are now testing survival strategies for farmers who face accelerating changes in growing conditions.\u003c/p>\n\u003cfigure id=\"attachment_1943781\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_004.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1943781\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2019/06/Guzman_004-800x576.jpg\" alt=\"\" width=\"800\" height=\"576\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-800x576.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-160x115.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-768x553.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-1020x734.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004-1200x864.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/35/2019/06/Guzman_004.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aidee Guzman, a graduate student getting her PhD at UC Berkeley, is leading a research project on the biodiversity of small farms in the Central Valley. She collects samples of soil and roots from the farms and studies their health. Here, the detailed networks that make up the root systems can be seen under her microscope. \u003ccite>(Lindsey Moore/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thus far, Guzman’s research shows a number of correlations between these working farms and Jeff Mitchell’s findings on his experimental plots: higher populations of bees and other pollinators, and richer microbial activity below the surface. One detail — for plant scientists get deep into the details: Guzman says she’s found higher rates of colonization on crop roots of a fungus that helps plants to obtain nutrients from the soil. It appears the fungi send filaments further into the soil that pick up more nitrogen and phosphorous beyond the reach of roots and pass them along to the plant. They also help the plant to be more resistant to drought by retaining water.\u003c/p>\n\u003cp>Much of the bounty from these small farms — perhaps a couple of hundred across Fresno county, — comes into the farmers markets of the Bay Area and Sacramento, as well as to local ethnic markets. That includes some fruits like maringa, native to the Philippines and JuJuBe, native to China and Southeast Asia.\u003c/p>\n\u003cp>The farms appear to be seriously resistant to shortages of water that are becoming ever more common in the southern end of the Valley, says Ruth Dahlquist-Willard, a Fresno-based Small Farms Adviser for the UC Cooperative Extension Service. Many of the farms, she says, have from 40 to 50 different crops on them at a time — including daikon radishes, Asian eggplants, and numerous spices such as turmeric, ginger, and lemongrass.\u003c/p>\n\u003cp>“They know how to keep these crops going,” she said. “They never grow the same thing on the same piece of ground right after one another. They rotate, one year squash, the next year who knows what it could be.”\u003c/p>\n\u003cp>Many brought such practices with them from their ancestral homes. And scientists like Guzman and Mitchell, and farmers like the Burroughs, are discovering in these real-time experiments that such principles may actually aid farmers’ ability to ride out and survive the accelerating climate storm.\u003c/p>\n\u003cp>\u003cem>Mark Schapiro is an investigative journalist specializing in the environment. His most recent book is “\u003ca href=\"https://www.amazon.com/Seeds-Resistance-Fight-Save-Supply/dp/1510705767/ref=sr_1_1?keywords=Seeds+of+Resistance%2C+Mark+Schapiro&qid=1561401325&s=books&sr=1-1\" target=\"_blank\" rel=\"noopener\">Seeds of Resistance: The Fight To Save Our Food Supply,\u003c/a>” an investigation into the seeds needed to survive climate disruption and the fight to control them. His previous book, “\u003ca href=\"https://www.amazon.com/End-Stationarity-Searching-Normal-Carbon/dp/1603586806/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1561403133&sr=1-1\" target=\"_blank\" rel=\"noopener\">The End of Stationarity: Searching for the New Normal in the Age of Carbon Shock” \u003c/a>reveals the hidden costs of climate change. Schapiro is also a lecturer at the UC Berkeley Graduate School of Journalism. You can find him on Twitter \u003ca href=\"https://twitter.com/schapiro\" target=\"_blank\" rel=\"noopener\">@schapiro\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\n\u003cem>‘Centers of Insurrection:’ Central Valley Farmers Reckon With Climate Change has been partially excerpted from Bay Nature magazine. You can find Mark Schapiro’s full Bay Nature story\u003ca href=\"https://baynature.org/article/a-time-of-reckoning-in-the-central-valley/\" target=\"_blank\" rel=\"noopener\"> here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>“Reckoning in the Central Valley” is a collaboration between KQED Science and Bay Nature magazine, examining how climate change is laying bare the vulnerabilities of California agriculture. \u003ca href=\"http://www.baynature.org/\">Bay Nature\u003c/a> is an independent, nonprofit publication that reports on the environment in the greater Bay Area.\u003cem>\u003c/em>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1943671/centers-of-insurrection-central-valley-farmers-reckon-with-climate-change","authors":["byline_science_1943671"],"categories":["science_30","science_31","science_36","science_40"],"tags":["science_392","science_194","science_4203","science_3832","science_507","science_3834"],"featImg":"science_1943757","label":"source_science_1943671"},"science_1943187":{"type":"posts","id":"science_1943187","meta":{"index":"posts_1591205157","site":"science","id":"1943187","score":null,"sort":[1560287715000]},"guestAuthors":[],"slug":"there-may-be-way-more-plastic-in-your-diet-than-you-thought","title":"There May Be Way More Plastic in Your Diet Than You Thought","publishDate":1560287715,"format":"standard","headTitle":"There May Be Way More Plastic in Your Diet Than You Thought | KQED","labelTerm":{},"content":"\u003cp>It’s no secret that plastic pollution litters the streets, fouls rivers, and drifts across oceans.\u003c/p>\n\u003cp>Now, it’s in people, too.\u003c/p>\n\u003cp>The average person in the U.S. consumes between 74,000 and 121,000 particles of plastic every year through food that they eat, the beverages that they drink, and the air that they breathe, according to new research from marine biologists at the University of Victoria in British Columbia.\u003c/p>\n\u003cp>Adults consume more than children, and men consume more than women, the researchers said.\u003c/p>\n\u003cp>“Plastics are everywhere,” Garth Covernton, a co-author on the paper. “We need to re-evaluate our relationship with plastics as a society. We’ve been irresponsibly using plastics for the last 70 or so years, and exponentially increasing our plastic production every single year.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"https://advances.sciencemag.org/content/3/7/e1700782\" target=\"_blank\" rel=\"noopener\">research\u003c/a> from UC Santa Barbara, published two years ago, half of all the plastic that ever existed was produced within the prior 13 years.\u003c/p>\n\u003cp>The \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/acs.est.9b01517\" target=\"_blank\" rel=\"noopener\">estimate\u003c/a> from the new study, which appeared last week in the scientific journal \u003cem>Environmental Science & Technology\u003c/em>, is based on 402 data points from 26 different studies that examined plastics in things that people might consume.\u003c/p>\n\u003cp>Studies show that these tiny particles, known as microplastic, have been found in ambient air, salt, sugar, bottled water, honey, seafood, and tap water — one study even found it in beer. Scientists define microplastics as any particles up to 5 millimeters across, or about the size of a single piece of confetti, though many are so small they’re invisible to the human eye.\u003c/p>\n\u003cp>To come up with his consumption estimates, Covernton correlated the documented presence of microplastics in food with the recommended dietary intake for people in the U.S., as determined by the federal Department of Health and Human Services.\u003c/p>\n\u003cp>If anything, he says, it’s a low-ball estimate.\u003c/p>\n\u003cp>Scientists don’t know how much plastic is in red meat, poultry, grains, dairy, fruits and vegetables, so Covernton’s estimate accounts for only 15% of the average person’s caloric intake. He says the actual amount is likely far higher.\u003c/p>\n\u003cp>“I think we need to start really reconsidering whether we want to keep making this huge amount of plastic which continually contaminates our environment and our food,” Covernton said.\u003c/p>\n\u003cp>The study draws a “rational estimate in terms of [plastic consumption] count” for the average American, according to John Torkelson, a chemical engineer with a focus on plastics at Northwestern University , who was not involved in the study. “They did a service.”\u003c/p>\n\u003cp>However, some of the study’s research conclusions might be too strong, says Torkelson, who is involved in a new plastic and public health \u003ca href=\"https://isen.northwestern.edu/program-on-plastics-ecosystems-and-public-health\">program\u003c/a> at the \u003ca href=\"https://isen.northwestern.edu/program-on-plastics-ecosystems-and-public-health\">Institute for Sustainability and Energy\u003c/a>.\u003c/p>\n\u003cp>For example, better recycling programs might be a more effective way to reduce human consumption of microplastic, rather than reducing plastic production and use, as suggested in the paper.\u003c/p>\n\u003cp>For example, Torkelson suggests that the \u003ca href=\"https://oceanservice.noaa.gov/facts/garbagepatch.html\" target=\"_blank\" rel=\"noopener\">Great Pacific Garbage Patch\u003c/a> is not so much an issue of general use plastic, “but how waste is handled in places like the Philippines, Indonesia, China, Vietnam and Bangladesh.”\u003c/p>\n\u003cp>Though he agrees that plastic in the ocean is a significant problem, Torkelson says more research is needed.\u003c/p>\n\u003cp>Last week, marine biologists in California published a separate study that found that Monterey Bay is \u003ca href=\"https://www.kqed.org/science/1943007/the-new-pollution-monterey-bay-is-swimming-in-microplastic\" target=\"_blank\" rel=\"noopener\">swimming in microplastic\u003c/a> and suggests that the deep sea, the Earth’s largest habitat, could be its biggest \u003ca href=\"https://www.kqed.org/forum/2010101871514/study-monterey-bay-infested-by-microplastic-pollution\" target=\"_blank\" rel=\"noopener\">repository of small plastic-debris\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"https://www.sfei.org/projects/microplastic-pollution#sthash.HVX6YVS4.35Vdgyzi.dpbs\" target=\"_blank\" rel=\"noopener\">Microplastic Project\u003c/a> at the San Francisco Estuary Institute \u003ca href=\"https://www.kqed.org/science/1915692/hunting-for-plastic-in-californias-protected-ocean-waters\" target=\"_blank\" rel=\"noopener\">found\u003c/a> that wastewater treatment plants discharged 7 million plastic particles into San Francisco Bay each day, possibly more than any other major water body in the U.S.\u003c/p>\n\u003cp>Plastic in the ocean is a particular problem because it’s consumed by mussels, sponges and other \u003ca href=\"https://www.britannica.com/science/filter-feeding\" target=\"_blank\" rel=\"noopener\">filter feeders\u003c/a>. The plastic is indistinguishable from the food normally consumed by these small ocean creatures.\u003c/p>\n\u003cp>From there, plastics can enter the larger food web. In 2014, \u003ca href=\"/www.expeditionmed.eu/fr/wp-content/uploads/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">one study\u003c/a> found an average portion of oysters from the Atlantic Ocean contains around 50 plastic bits, while mussels from a farm in Germany had 90.\u003c/p>\n\u003cp>Covernton’s paper mostly focused on the American diet, but it notes that seafood is a significant source of ingested plastic for people anywhere.\u003c/p>\n\u003cp>“That could mean that in certain parts of the world where seafood is a much greater part of the diet — Japan, or other parts of Asia — there could be a greater impact,” Torkelson said.\u003c/p>\n\u003cp>But is all that plastic harmful to humans? Covernton says more research is needed on that, as well.\u003c/p>\n\u003cp>“We don’t fully understand it yet,” he says. “It’s early days in terms of the risk to human health.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Fuhs Fellow Jazmine Mejia Munoz contributed to this report.\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Scientists found confetti-sized bits of plastic in salt, sugar, ambient air, bottled water, honey, seafood and tap water -- one study even found it in beer.","status":"publish","parent":0,"modified":1704848605,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":834},"headData":{"title":"There May Be Way More Plastic in Your Diet Than You Thought | KQED","description":"Scientists found confetti-sized bits of plastic in salt, sugar, ambient air, bottled water, honey, seafood and tap water -- one study even found it in beer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"There May Be Way More Plastic in Your Diet Than You Thought","datePublished":"2019-06-11T21:15:15.000Z","dateModified":"2024-01-10T01:03:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Plastics","sticky":false,"path":"/science/1943187/there-may-be-way-more-plastic-in-your-diet-than-you-thought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s no secret that plastic pollution litters the streets, fouls rivers, and drifts across oceans.\u003c/p>\n\u003cp>Now, it’s in people, too.\u003c/p>\n\u003cp>The average person in the U.S. consumes between 74,000 and 121,000 particles of plastic every year through food that they eat, the beverages that they drink, and the air that they breathe, according to new research from marine biologists at the University of Victoria in British Columbia.\u003c/p>\n\u003cp>Adults consume more than children, and men consume more than women, the researchers said.\u003c/p>\n\u003cp>“Plastics are everywhere,” Garth Covernton, a co-author on the paper. “We need to re-evaluate our relationship with plastics as a society. We’ve been irresponsibly using plastics for the last 70 or so years, and exponentially increasing our plastic production every single year.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"https://advances.sciencemag.org/content/3/7/e1700782\" target=\"_blank\" rel=\"noopener\">research\u003c/a> from UC Santa Barbara, published two years ago, half of all the plastic that ever existed was produced within the prior 13 years.\u003c/p>\n\u003cp>The \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/acs.est.9b01517\" target=\"_blank\" rel=\"noopener\">estimate\u003c/a> from the new study, which appeared last week in the scientific journal \u003cem>Environmental Science & Technology\u003c/em>, is based on 402 data points from 26 different studies that examined plastics in things that people might consume.\u003c/p>\n\u003cp>Studies show that these tiny particles, known as microplastic, have been found in ambient air, salt, sugar, bottled water, honey, seafood, and tap water — one study even found it in beer. Scientists define microplastics as any particles up to 5 millimeters across, or about the size of a single piece of confetti, though many are so small they’re invisible to the human eye.\u003c/p>\n\u003cp>To come up with his consumption estimates, Covernton correlated the documented presence of microplastics in food with the recommended dietary intake for people in the U.S., as determined by the federal Department of Health and Human Services.\u003c/p>\n\u003cp>If anything, he says, it’s a low-ball estimate.\u003c/p>\n\u003cp>Scientists don’t know how much plastic is in red meat, poultry, grains, dairy, fruits and vegetables, so Covernton’s estimate accounts for only 15% of the average person’s caloric intake. He says the actual amount is likely far higher.\u003c/p>\n\u003cp>“I think we need to start really reconsidering whether we want to keep making this huge amount of plastic which continually contaminates our environment and our food,” Covernton said.\u003c/p>\n\u003cp>The study draws a “rational estimate in terms of [plastic consumption] count” for the average American, according to John Torkelson, a chemical engineer with a focus on plastics at Northwestern University , who was not involved in the study. “They did a service.”\u003c/p>\n\u003cp>However, some of the study’s research conclusions might be too strong, says Torkelson, who is involved in a new plastic and public health \u003ca href=\"https://isen.northwestern.edu/program-on-plastics-ecosystems-and-public-health\">program\u003c/a> at the \u003ca href=\"https://isen.northwestern.edu/program-on-plastics-ecosystems-and-public-health\">Institute for Sustainability and Energy\u003c/a>.\u003c/p>\n\u003cp>For example, better recycling programs might be a more effective way to reduce human consumption of microplastic, rather than reducing plastic production and use, as suggested in the paper.\u003c/p>\n\u003cp>For example, Torkelson suggests that the \u003ca href=\"https://oceanservice.noaa.gov/facts/garbagepatch.html\" target=\"_blank\" rel=\"noopener\">Great Pacific Garbage Patch\u003c/a> is not so much an issue of general use plastic, “but how waste is handled in places like the Philippines, Indonesia, China, Vietnam and Bangladesh.”\u003c/p>\n\u003cp>Though he agrees that plastic in the ocean is a significant problem, Torkelson says more research is needed.\u003c/p>\n\u003cp>Last week, marine biologists in California published a separate study that found that Monterey Bay is \u003ca href=\"https://www.kqed.org/science/1943007/the-new-pollution-monterey-bay-is-swimming-in-microplastic\" target=\"_blank\" rel=\"noopener\">swimming in microplastic\u003c/a> and suggests that the deep sea, the Earth’s largest habitat, could be its biggest \u003ca href=\"https://www.kqed.org/forum/2010101871514/study-monterey-bay-infested-by-microplastic-pollution\" target=\"_blank\" rel=\"noopener\">repository of small plastic-debris\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"https://www.sfei.org/projects/microplastic-pollution#sthash.HVX6YVS4.35Vdgyzi.dpbs\" target=\"_blank\" rel=\"noopener\">Microplastic Project\u003c/a> at the San Francisco Estuary Institute \u003ca href=\"https://www.kqed.org/science/1915692/hunting-for-plastic-in-californias-protected-ocean-waters\" target=\"_blank\" rel=\"noopener\">found\u003c/a> that wastewater treatment plants discharged 7 million plastic particles into San Francisco Bay each day, possibly more than any other major water body in the U.S.\u003c/p>\n\u003cp>Plastic in the ocean is a particular problem because it’s consumed by mussels, sponges and other \u003ca href=\"https://www.britannica.com/science/filter-feeding\" target=\"_blank\" rel=\"noopener\">filter feeders\u003c/a>. The plastic is indistinguishable from the food normally consumed by these small ocean creatures.\u003c/p>\n\u003cp>From there, plastics can enter the larger food web. In 2014, \u003ca href=\"/www.expeditionmed.eu/fr/wp-content/uploads/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">one study\u003c/a> found an average portion of oysters from the Atlantic Ocean contains around 50 plastic bits, while mussels from a farm in Germany had 90.\u003c/p>\n\u003cp>Covernton’s paper mostly focused on the American diet, but it notes that seafood is a significant source of ingested plastic for people anywhere.\u003c/p>\n\u003cp>“That could mean that in certain parts of the world where seafood is a much greater part of the diet — Japan, or other parts of Asia — there could be a greater impact,” Torkelson said.\u003c/p>\n\u003cp>But is all that plastic harmful to humans? Covernton says more research is needed on that, as well.\u003c/p>\n\u003cp>“We don’t fully understand it yet,” he says. “It’s early days in terms of the risk to human health.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Fuhs Fellow Jazmine Mejia Munoz contributed to this report.\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1943187/there-may-be-way-more-plastic-in-your-diet-than-you-thought","authors":["11608"],"categories":["science_2874","science_30","science_35","science_36","science_40"],"tags":["science_3840","science_507","science_3103","science_3830"],"featImg":"science_1943194","label":"source_science_1943187"},"science_1936630":{"type":"posts","id":"science_1936630","meta":{"index":"posts_1591205157","site":"science","id":"1936630","score":null,"sort":[1547160857000]},"guestAuthors":[],"slug":"perception-is-key-to-getting-people-on-board-with-edible-bugs-study-shows","title":"Perception is Key to Getting People on Board With Edible Bugs","publishDate":1547160857,"format":"standard","headTitle":"Perception is Key to Getting People on Board With Edible Bugs | KQED","labelTerm":{},"content":"\u003cp>Farming insects may be more sustainable than raising meat, but so far that hasn’t been quite enough to convince most Westerners to eat them.\u003c/p>\n\u003cp>Marketing them as delicious, exquisite delicacies, though? That might do the trick.\u003c/p>\n\u003cp>The global demand for meat drives environmental decline, from forest depletion and soil erosion to increased water use and the release of greenhouse gases.\u003c/p>\n\u003cp>Insect farming is easier on the environment, says Joost Van Itterbeeck, visiting scientist at Rikkyo University in Tokyo and co-author of the book \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">\u003cem>Edible Insects: Future Prospects for Food and Feed Security\u003c/em>\u003c/a>. And, he adds, “The nutritional benefits are very obvious in terms of proteins, minerals and vitamins.”\u003c/p>\n\u003cp>But as nice as that all sounds, Westerners are just plain disgusted by bugs on the dinner plate. And save-the-planet discussions don’t seem to be changing their minds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Current marketing tactics for eating insects tend to point out environmental and health benefits. But a \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fnut.2018.00088/full\">new study\u003c/a> published in \u003cem>Frontiers in Nutrition\u003c/em> suggests it might be better to focus on taste and experience, such as highlighting how much dragonflies taste like soft-shelled crabs.\u003c/p>\n\u003cp>\u003cstrong>Hiding crickets in cookies\u003c/strong>\u003c/p>\n\u003cp>This doesn’t come as a surprise to Kathy Rolin, who knows something about getting people to try edible insects.\u003c/p>\n\u003cp>She and her husband, James, originally started their business, \u003ca href=\"https://www.cowboycrickets.com/\">Cowboy Cricket Farms\u003c/a>, to sell whole frozen crickets to food manufacturers. After finding that more first-time bug eaters opt for cookies baked with cricket flour instead of a whole cricket, they decided to expand their business to sell Chocolate Chirp Cookies directly to consumers.\u003c/p>\n\u003caside class=\"pullquote alignright\">Telling people to eat insects for the sake of the planet, the researchers argue, won’t convince a stomach that has already said ‘no.’\u003c/aside>\n\u003cp>They found the Chocolate Chirps had better profit margins. “We mainly market the cookies, because who doesn’t like a chocolate cookie?” says Kathy Rolin.\u003c/p>\n\u003cp>There have been \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">calls to appeal to consumers’ tastes\u003c/a> before, but now there is evidence that appealing to the senses might actually work.\u003c/p>\n\u003cp>The study shows that a willingness to try edible insects — in this case, a chocolate-covered mealworm — depends on what advertisement a person reads before deciding whether to eat it. When the ad focused on taste and experience, rather than environmental or health claims, more people would try the worms.\u003c/p>\n\u003cp>In the study, 180 volunteers reviewed informational flyers on an edible insect start-up company. The wording differed only in one sentence: “Eating meat has never been so _______,” meat referring to the meaty part of the insect in this case. The sentence ended with either “good for the environment,” “good for the body,” “exotic” or “delicious.” The latter two were considered by the researchers as hedonic marketing that appealed to the senses.\u003c/p>\n\u003cp>After reflecting on the ad, participants were then given the option to try a chocolate mealworm truffle, which contained whole and visible worms. Participants who read the hedonic marketing claims were more likely to try the truffle, which the researchers attributed to higher-quality expectations suggested by the advertisements.\u003c/p>\n\u003cp>\u003cstrong>Fighting disgust\u003c/strong>\u003c/p>\n\u003cp>Promoting taste may convince more people to try insects because it veers our reaction away from disgust. “It’s not a rational response,” says Val Curtis, a professor at the London School of Hygiene & Tropical Medicine and author of the book \u003cem>\u003ca href=\"https://www.amazon.com/Dont-Look-Touch-Eat-Revulsion-ebook/dp/B00EYZQWOK\">Don’t Look, Don’t Touch, the Science Behind Revulsion\u003c/a>\u003c/em>. “We have an innate response to things that might make us sick by feeling disgusted and, therefore, don’t want to consume them.”\u003c/p>\n\u003cp>Disgust can be easily generalized, and bugs on the dinner plate trigger the “ick” reaction because we associate them with the cockroach scurrying across the floor. The result? A ruined appetite.\u003c/p>\n\u003cp>Telling people to eat insects for the sake of the planet, the researchers argue, won’t convince a stomach that has already said “no.”\u003c/p>\n\u003cp>“Saving the planet is not something we’ve evolved to do,” notes Curtis.\u003c/p>\n\u003cp>Instead, the researchers suggest that hedonic advertising is a better way to entice would-be diners to eat bugs, because it helps prevent the disgust response.\u003c/p>\n\u003cp>\u003cstrong>The cockroach rises\u003c/strong>\u003c/p>\n\u003cp>If we can clear that hurdle, insects could potentially become as common as lobster — which was once referred to as the “cockroach of the sea” and fed to prisoners and servants. But when railways began to spread across America and lobster was served to unsuspecting travelers — who didn’t know that the crustaceans were considered “trash food” — the passengers took a liking to the taste, and lobster began to soar in popularity.\u003c/p>\n\u003cp>A related story surrounds sushi, which didn’t start \u003ca href=\"https://www.tandfonline.com/doi/full/10.1080/07409710.2017.1420353\">gaining widespread acceptance\u003c/a> in the U.S. until the mid-’60s. When high-end restaurants started serving raw fish, it went from unpalatable to popular.\u003c/p>\n\u003cp>Now, both lobster and sushi are considered delicacies, a trend that was propelled by another effective form of advertising: status appeal.\u003c/p>\n\u003cp>Rolin thinks insects could follow the same trend. “We’ve noticed that there’s been quite a few celebrities that have endorsed the idea of [eating] insects.” Recently, actress Nicole Kidman revealed her “secret talent” of bug consumption in a \u003cem>Vanity Fair\u003c/em> \u003ca href=\"https://www.youtube.com/watch?v=e3UqLAtdZ04\">video\u003c/a> by eating a four-course insect meal complete with fried grasshopper dessert, and singer Justin Timberlake served up bug dishes at a recent album release party.\u003c/p>\n\u003cp>Marketing campaigns that focus on a favorable bug-eating \u003cem>experience\u003c/em>, perhaps by showing celebrities eating them, might be enough to distract people from the disgust response long enough to get them to try it.\u003c/p>\n\u003cp>\u003cstrong>Reframing the bug\u003c/strong>\u003c/p>\n\u003cp>“I would say if you’re going to market insects, you take them as far away from anything slimy or crawling or creepy or too leggy,” says Curtis. “Meat is sold as a tasty product, and all pictures of animals have been taken off the packaging. I would say just do exactly the same with insects.”\u003c/p>\n\u003cp>One way to do this is by changing the name of the dish. We’ve done this with other foods: We eat pork, not pig; and beef, not cow. When serving ant larvae, it may be better to use their alternative food name: escamoles, a delicacy served in Mexico City.\u003c/p>\n\u003cp>While taste and experience may prove to be a good way to promote eating insects, that shouldn’t discount environmental claims. Eco-friendly campaigns do get people to think more about food sustainability; they’re just \u003ca href=\"http://library.wur.nl/WebQuery/wurpubs/520272\">not quite enough\u003c/a> to get most people to put their money where their mouth is, so to speak.\u003c/p>\n\u003cp>But by advertising escamoles in garlic sauce with cilantro and chipotle? It just might.\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"http://www.npr.org\">www.npr.org\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+Hyping+Edible+Bugs+Focus+On+The+Experience+Instead+Of+The+Environment%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Berly McCoy is a freelance science writer living in Northwest Montana. Follow her on Twitter: \u003ca href=\"https://twitter.com/travlinscientst\">@travlinscientst\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new study shows that when ads made enticing marketing claims, such as \"exotic\" or \"delicious,\" rather than targeting environmental interests, more people were willing to try eating insects.","status":"publish","parent":0,"modified":1704927207,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1183},"headData":{"title":"Perception is Key to Getting People on Board With Edible Bugs | KQED","description":"A new study shows that when ads made enticing marketing claims, such as "exotic" or "delicious," rather than targeting environmental interests, more people were willing to try eating insects.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Perception is Key to Getting People on Board With Edible Bugs","datePublished":"2019-01-10T22:54:17.000Z","dateModified":"2024-01-10T22:53:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sticky":false,"nprImageCredit":"Oliver Brachat","nprByline":"Berly McCoy\u003c/br>NPR","nprImageAgency":"for NPR","nprStoryId":"677826823","nprApiLink":"http://api.npr.org/query?id=677826823&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/01/10/677826823/should-hyping-edible-bugs-focus-on-the-experience-instead-of-the-environment?ft=nprml&f=677826823","nprRetrievedStory":"1","nprPubDate":"Thu, 10 Jan 2019 11:49:00 -0500","nprStoryDate":"Thu, 10 Jan 2019 11:49:00 -0500","nprLastModifiedDate":"Thu, 10 Jan 2019 11:49:43 -0500","path":"/science/1936630/perception-is-key-to-getting-people-on-board-with-edible-bugs-study-shows","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farming insects may be more sustainable than raising meat, but so far that hasn’t been quite enough to convince most Westerners to eat them.\u003c/p>\n\u003cp>Marketing them as delicious, exquisite delicacies, though? That might do the trick.\u003c/p>\n\u003cp>The global demand for meat drives environmental decline, from forest depletion and soil erosion to increased water use and the release of greenhouse gases.\u003c/p>\n\u003cp>Insect farming is easier on the environment, says Joost Van Itterbeeck, visiting scientist at Rikkyo University in Tokyo and co-author of the book \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">\u003cem>Edible Insects: Future Prospects for Food and Feed Security\u003c/em>\u003c/a>. And, he adds, “The nutritional benefits are very obvious in terms of proteins, minerals and vitamins.”\u003c/p>\n\u003cp>But as nice as that all sounds, Westerners are just plain disgusted by bugs on the dinner plate. And save-the-planet discussions don’t seem to be changing their minds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Current marketing tactics for eating insects tend to point out environmental and health benefits. But a \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fnut.2018.00088/full\">new study\u003c/a> published in \u003cem>Frontiers in Nutrition\u003c/em> suggests it might be better to focus on taste and experience, such as highlighting how much dragonflies taste like soft-shelled crabs.\u003c/p>\n\u003cp>\u003cstrong>Hiding crickets in cookies\u003c/strong>\u003c/p>\n\u003cp>This doesn’t come as a surprise to Kathy Rolin, who knows something about getting people to try edible insects.\u003c/p>\n\u003cp>She and her husband, James, originally started their business, \u003ca href=\"https://www.cowboycrickets.com/\">Cowboy Cricket Farms\u003c/a>, to sell whole frozen crickets to food manufacturers. After finding that more first-time bug eaters opt for cookies baked with cricket flour instead of a whole cricket, they decided to expand their business to sell Chocolate Chirp Cookies directly to consumers.\u003c/p>\n\u003caside class=\"pullquote alignright\">Telling people to eat insects for the sake of the planet, the researchers argue, won’t convince a stomach that has already said ‘no.’\u003c/aside>\n\u003cp>They found the Chocolate Chirps had better profit margins. “We mainly market the cookies, because who doesn’t like a chocolate cookie?” says Kathy Rolin.\u003c/p>\n\u003cp>There have been \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">calls to appeal to consumers’ tastes\u003c/a> before, but now there is evidence that appealing to the senses might actually work.\u003c/p>\n\u003cp>The study shows that a willingness to try edible insects — in this case, a chocolate-covered mealworm — depends on what advertisement a person reads before deciding whether to eat it. When the ad focused on taste and experience, rather than environmental or health claims, more people would try the worms.\u003c/p>\n\u003cp>In the study, 180 volunteers reviewed informational flyers on an edible insect start-up company. The wording differed only in one sentence: “Eating meat has never been so _______,” meat referring to the meaty part of the insect in this case. The sentence ended with either “good for the environment,” “good for the body,” “exotic” or “delicious.” The latter two were considered by the researchers as hedonic marketing that appealed to the senses.\u003c/p>\n\u003cp>After reflecting on the ad, participants were then given the option to try a chocolate mealworm truffle, which contained whole and visible worms. Participants who read the hedonic marketing claims were more likely to try the truffle, which the researchers attributed to higher-quality expectations suggested by the advertisements.\u003c/p>\n\u003cp>\u003cstrong>Fighting disgust\u003c/strong>\u003c/p>\n\u003cp>Promoting taste may convince more people to try insects because it veers our reaction away from disgust. “It’s not a rational response,” says Val Curtis, a professor at the London School of Hygiene & Tropical Medicine and author of the book \u003cem>\u003ca href=\"https://www.amazon.com/Dont-Look-Touch-Eat-Revulsion-ebook/dp/B00EYZQWOK\">Don’t Look, Don’t Touch, the Science Behind Revulsion\u003c/a>\u003c/em>. “We have an innate response to things that might make us sick by feeling disgusted and, therefore, don’t want to consume them.”\u003c/p>\n\u003cp>Disgust can be easily generalized, and bugs on the dinner plate trigger the “ick” reaction because we associate them with the cockroach scurrying across the floor. The result? A ruined appetite.\u003c/p>\n\u003cp>Telling people to eat insects for the sake of the planet, the researchers argue, won’t convince a stomach that has already said “no.”\u003c/p>\n\u003cp>“Saving the planet is not something we’ve evolved to do,” notes Curtis.\u003c/p>\n\u003cp>Instead, the researchers suggest that hedonic advertising is a better way to entice would-be diners to eat bugs, because it helps prevent the disgust response.\u003c/p>\n\u003cp>\u003cstrong>The cockroach rises\u003c/strong>\u003c/p>\n\u003cp>If we can clear that hurdle, insects could potentially become as common as lobster — which was once referred to as the “cockroach of the sea” and fed to prisoners and servants. But when railways began to spread across America and lobster was served to unsuspecting travelers — who didn’t know that the crustaceans were considered “trash food” — the passengers took a liking to the taste, and lobster began to soar in popularity.\u003c/p>\n\u003cp>A related story surrounds sushi, which didn’t start \u003ca href=\"https://www.tandfonline.com/doi/full/10.1080/07409710.2017.1420353\">gaining widespread acceptance\u003c/a> in the U.S. until the mid-’60s. When high-end restaurants started serving raw fish, it went from unpalatable to popular.\u003c/p>\n\u003cp>Now, both lobster and sushi are considered delicacies, a trend that was propelled by another effective form of advertising: status appeal.\u003c/p>\n\u003cp>Rolin thinks insects could follow the same trend. “We’ve noticed that there’s been quite a few celebrities that have endorsed the idea of [eating] insects.” Recently, actress Nicole Kidman revealed her “secret talent” of bug consumption in a \u003cem>Vanity Fair\u003c/em> \u003ca href=\"https://www.youtube.com/watch?v=e3UqLAtdZ04\">video\u003c/a> by eating a four-course insect meal complete with fried grasshopper dessert, and singer Justin Timberlake served up bug dishes at a recent album release party.\u003c/p>\n\u003cp>Marketing campaigns that focus on a favorable bug-eating \u003cem>experience\u003c/em>, perhaps by showing celebrities eating them, might be enough to distract people from the disgust response long enough to get them to try it.\u003c/p>\n\u003cp>\u003cstrong>Reframing the bug\u003c/strong>\u003c/p>\n\u003cp>“I would say if you’re going to market insects, you take them as far away from anything slimy or crawling or creepy or too leggy,” says Curtis. “Meat is sold as a tasty product, and all pictures of animals have been taken off the packaging. I would say just do exactly the same with insects.”\u003c/p>\n\u003cp>One way to do this is by changing the name of the dish. We’ve done this with other foods: We eat pork, not pig; and beef, not cow. When serving ant larvae, it may be better to use their alternative food name: escamoles, a delicacy served in Mexico City.\u003c/p>\n\u003cp>While taste and experience may prove to be a good way to promote eating insects, that shouldn’t discount environmental claims. Eco-friendly campaigns do get people to think more about food sustainability; they’re just \u003ca href=\"http://library.wur.nl/WebQuery/wurpubs/520272\">not quite enough\u003c/a> to get most people to put their money where their mouth is, so to speak.\u003c/p>\n\u003cp>But by advertising escamoles in garlic sauce with cilantro and chipotle? It just might.\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"http://www.npr.org\">www.npr.org\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+Hyping+Edible+Bugs+Focus+On+The+Experience+Instead+Of+The+Environment%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Berly McCoy is a freelance science writer living in Northwest Montana. Follow her on Twitter: \u003ca href=\"https://twitter.com/travlinscientst\">@travlinscientst\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1936630/perception-is-key-to-getting-people-on-board-with-edible-bugs-study-shows","authors":["byline_science_1936630"],"categories":["science_2874","science_35","science_36","science_16","science_40"],"tags":["science_192","science_1452","science_507","science_3838","science_157"],"featImg":"science_1936631","label":"source_science_1936630"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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