Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins
Pacific Fishermen Report Best King Salmon Season in Years
Your Hummus Habit Could Be Good For The Earth
We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great
Are Plastic Bag Bans Garbage?
Climate Change Could Make Beer Prices Double, Study Says
10 Ways Farmers Can Fight Climate Change
Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach
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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139576":{"type":"posts","id":"bayareabites_139576","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139576","score":null,"sort":[1606161616000]},"guestAuthors":[],"slug":"how-wine-country-is-adapting-to-climate-change","title":"How Wine Country is Adapting to Climate Change","publishDate":1606161616,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In September of 2015, Cecilia Enriquez sold the Petaluma estate of her family's winery, \u003ca href=\"https://enriquezwines.com/ourstory/\" rel=\"noopener noreferrer\" target=\"_blank\">Enriquez Estate Winery\u003c/a>, in order to purchase a new property in the Russian River Valley. The following year, they were \"rocking and rolling\" in their new vineyard, but by the beginning of 2017, record-breaking rains had hit the Bay Area and caused destructive flooding.\u003c/p>\n\u003cp>Thankfully, the winery was elevated enough to not be affected. Then October brought historic fires that \u003ca href=\"https://www.mercurynews.com/2017/10/16/a-closer-look-at-the-22-wineries-damaged-by-wine-country-fires/\">damaged at least 27 wineries\u003c/a> across Sonoma and Napa counties. With her winery located right off of River Road, Enriquez says, the fire came close, crossing Highway 101 just south of the River Road exit, toward Coffey Park.\u003c/p>\n\u003cp>Since 2017, fires are becoming more frequent—and destructive. In 2020, when the August Complex Fire became the \u003ca href=\"https://www.fire.ca.gov/media/11416/top20_acres.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">largest fire in California history\u003c/a>, Enriquez had to manage evacuations and power outages.\u003c/p>\n\u003cp>\"You get so used to them that you already have things ready to go,\" Enriquez says. \"It becomes part of your normal everyday life.\"\u003c/p>\n\u003cp>Like Enriquez, the California wine industry at large has struggled with the effects of climate change: drought, earlier and earlier harvests, floods and fires. But beyond structural damage, possibly the biggest impact that vintners and wineries have had to deal with is smoke taint.\u003c/p>\n\u003cfigure id=\"attachment_139611\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-800x533.jpg\" alt=\"Grapes wither on the vine as smoke from the Glass Fire fills the sky at a vineyard near Calistoga on Sept. 30. \" width=\"800\" height=\"533\" class=\"size-medium wp-image-139611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Grapes wither on the vine as smoke from the Glass Fire fills the sky at a vineyard near Calistoga on Sept. 30. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Reversing the Effects of Smoke\u003c/h2>\n\u003cp>Smoke taint occurs when grapes are exposed to wildfire smoke, which can result in an overwhelming quality to the wine, often described as \"campfire,\" \"burnt\" or \"medicinal.\" With the extent of the fires in 2020, many wineries had to decide what to do with fruit that was tainted. And, since 2017, wineries like Gundlach Bundschu in Sonoma County have experimented with technologies that both test for the presence of smoke taint and work to reverse it.\u003c/p>\n\u003cp>\"There are efforts to mitigate climate change and there's just kind of adaptation,\" says \u003ca href=\"https://www.winebusiness.com/people/?go=getPeopleArticle&dataId=223739\" rel=\"noopener noreferrer\" target=\"_blank\">Towle Merritt\u003c/a>, the vice president of operations and general manager at Gundlach Bundschu, who has plenty firsthand experience with smoke taint. In 2017, multiple Gundlach Bundschu properties had fire on-site. Going into this year, the winery wasn't looking to take in any grapes after October.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But because of new technology, the winery decided to take in some late-season grapes that had been affected by smoke. The process uses the sanitizing agent known as ozone, which Merritt had used fairly regularly in to reduce microorganisms in barrels. The inorganic molecule has also been\u003ca href=\"https://www.businesswire.com/news/home/20100510006593/en/Purfresh-Announces-Study-Results-Demonstrating-Effectiveness-of-Ozone-to-Enhance-Food-Safety-During-Transport-of-Fresh-Produce\"> used in produce transport\u003c/a> to increase food safety and in hotel rooms to \u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-01-12-tr-114-story.html#:~:text=Ozone%20purifying%20units%20are%20increasingly,carried%20on%20a%20maid's%20cart.\">remove tobacco smoke odor\u003c/a>. There were claims, Merritt says, that ozone could eliminate 50-90% of smoke's volatile compounds in grapes by permeating the cell wall.\u003c/p>\n\u003cp>\"It actually fixed the issue than hid the issue,\" says Merritt. \"[Ozone] atomizes the volatile compounds. We like the prospect of actually trying to mitigate the root problem.\"\u003c/p>\n\u003cp>Enriquez decided to go with a different method by using Bioclear or Clear Up BIO, which binds to the smoke taint in the grape juice and stays at the bottom of the barrel when it's racked. She treated all grapes that came in this year with it as a precautionary measure, even though smoke wasn't noticeably present. \"We've had very clean wine thus far,\" says Enriquez. \"But that's not to say it's not going to show up later in life.\" (In 2014, for example, some ash briefly fell around the estate in Petaluma; the grapes remained clean in fermenting and bottling, but a couple of months later, Enriquez noticed a little bit of smoke. \"Not overpowering, but you could definitely taste that there was smoke in there compared to previous vintages.\")\u003c/p>\n\u003cfigure id=\"attachment_130543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_0869-f529cb1ca9e89c814ea9054437fadcd7fdcb5fbe-800x600.jpg\" alt=\"Forty percent of Segassia Vineyard's vines were damaged after wildfires raged through Napa Valley in 2017.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-130543\">\u003cfigcaption class=\"wp-caption-text\">Forty percent of Segassia Vineyard's vines were damaged after wildfires raged through Napa Valley in 2017. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>'Mother Nature Does Not Have a Schedule'\u003c/h2>\n\u003cp>Not all wineries can afford to use smoke technologies. Some have chosen to work with smoke-tainted grapes and ferment with them, or else sell them wholesale to other wineries. Meanwhile, others with crop insurance often decide to forgo making wine from smoke-tainted grapes.\u003c/p>\n\u003cp>Ultimately, \"Mother Nature does not have a schedule,\" says winemaker \u003ca href=\"https://www.trombettawines.com/erica-stancliff\" rel=\"noopener noreferrer\" target=\"_blank\">Erica Stancliff\u003c/a> of Trombetta Family Wines. \"Mother Nature does what Mother Nature wants, and we are along for the ride.\" Stancliff's adjustments include pruning later in the winter to delay bud break and to mitigate the risk of frost early in the spring; she's also been proactive with watering and irrigation, and in moving more toward dry farming.\u003c/p>\n\u003cp>\"I think 2017 was sort of a wake-up call,\" says Merritt. \"But really a wake-up call in the sense that there is just not enough research out there that you can speak to with any sort of absolute.\"\u003c/p>\n\u003cp>For Napa winemaker \u003ca href=\"https://www.larkmead.com/pages/about/\" rel=\"noopener noreferrer\" target=\"_blank\">Dan Petroski\u003c/a>, a longtime advocate for talking about climate change in the wine industry, it's hard to pinpoint climate change as the sole cause for fires and other major disasters. \"It's a cumulative effect over time that is causing all this to happen,\" he says. A big factor in the LNU Lightning fires, which were caused by lightning strikes during hot, dry weather that ended up burning more than 363,000 acres, was human expansion, he says.\u003c/p>\n\u003cp>\"We're just going to keep continuously expanding and growing and thinking that we are indestructible,\" Petroski says. \"We've built houses in places that shouldn't be there, and put telephone poles with electric wires in places that shouldn't have been there, that weren't there 100 years ago.\"\u003c/p>\n\u003cp>Petroski is the winemaker at Larkmead Vineyards, which just celebrated its 125 anniversary this year as a family winegrowing estate. In the late 2000s, he was a part of the climate task force in Napa Valley which issued \u003ca href=\"https://www.usda.gov/sites/default/files/documents/CC%20and%20Agriculture%20Report%20(02-04-2013)b.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">a detailed report\u003c/a> on climate change's future effects. Petroski started becoming vocal about climate change, he says, because generational wineries like Larkmead want to continue their legacies 10, 20, and 30 years from now. \u003c/p>\n\u003cp>In order for Napa Valley to survive and thrive, Petroski says there needs to be a shift in how wineries think of the region as a destination. People come for the experience, even if it's during the winter months, he says, and not necessarily for the valley's famous varietals like Cabernet Sauvignon. In other words, it's about rethinking and adapting to the continuously changing landscape.\u003c/p>\n\u003cp>\"They come to absorb the sunshine and the good time,\" Petroski says, optimistically. \"It's going to continue to get better.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Earthquakes, fires, floods and drought have been a part of Wine Country in the last decade. Napa and Sonoma winemakers discuss what they're doing to adapt to the constantly changing climate.","status":"publish","parent":0,"modified":1621555260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1115},"headData":{"title":"How Wine Country is Adapting to Climate Change | KQED","description":"Earthquakes, fires, floods and drought have been a part of Wine Country in the last decade. Napa and Sonoma winemakers discuss what they're doing to adapt to the constantly changing climate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139576 https://ww2.kqed.org/bayareabites/?p=139576","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/23/how-wine-country-is-adapting-to-climate-change/","disqusTitle":"How Wine Country is Adapting to Climate Change","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139576/how-wine-country-is-adapting-to-climate-change","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In September of 2015, Cecilia Enriquez sold the Petaluma estate of her family's winery, \u003ca href=\"https://enriquezwines.com/ourstory/\" rel=\"noopener noreferrer\" target=\"_blank\">Enriquez Estate Winery\u003c/a>, in order to purchase a new property in the Russian River Valley. The following year, they were \"rocking and rolling\" in their new vineyard, but by the beginning of 2017, record-breaking rains had hit the Bay Area and caused destructive flooding.\u003c/p>\n\u003cp>Thankfully, the winery was elevated enough to not be affected. Then October brought historic fires that \u003ca href=\"https://www.mercurynews.com/2017/10/16/a-closer-look-at-the-22-wineries-damaged-by-wine-country-fires/\">damaged at least 27 wineries\u003c/a> across Sonoma and Napa counties. With her winery located right off of River Road, Enriquez says, the fire came close, crossing Highway 101 just south of the River Road exit, toward Coffey Park.\u003c/p>\n\u003cp>Since 2017, fires are becoming more frequent—and destructive. In 2020, when the August Complex Fire became the \u003ca href=\"https://www.fire.ca.gov/media/11416/top20_acres.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">largest fire in California history\u003c/a>, Enriquez had to manage evacuations and power outages.\u003c/p>\n\u003cp>\"You get so used to them that you already have things ready to go,\" Enriquez says. \"It becomes part of your normal everyday life.\"\u003c/p>\n\u003cp>Like Enriquez, the California wine industry at large has struggled with the effects of climate change: drought, earlier and earlier harvests, floods and fires. But beyond structural damage, possibly the biggest impact that vintners and wineries have had to deal with is smoke taint.\u003c/p>\n\u003cfigure id=\"attachment_139611\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-800x533.jpg\" alt=\"Grapes wither on the vine as smoke from the Glass Fire fills the sky at a vineyard near Calistoga on Sept. 30. \" width=\"800\" height=\"533\" class=\"size-medium wp-image-139611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/Image-from-iOS-23-1536x1024-1.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Grapes wither on the vine as smoke from the Glass Fire fills the sky at a vineyard near Calistoga on Sept. 30. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Reversing the Effects of Smoke\u003c/h2>\n\u003cp>Smoke taint occurs when grapes are exposed to wildfire smoke, which can result in an overwhelming quality to the wine, often described as \"campfire,\" \"burnt\" or \"medicinal.\" With the extent of the fires in 2020, many wineries had to decide what to do with fruit that was tainted. And, since 2017, wineries like Gundlach Bundschu in Sonoma County have experimented with technologies that both test for the presence of smoke taint and work to reverse it.\u003c/p>\n\u003cp>\"There are efforts to mitigate climate change and there's just kind of adaptation,\" says \u003ca href=\"https://www.winebusiness.com/people/?go=getPeopleArticle&dataId=223739\" rel=\"noopener noreferrer\" target=\"_blank\">Towle Merritt\u003c/a>, the vice president of operations and general manager at Gundlach Bundschu, who has plenty firsthand experience with smoke taint. In 2017, multiple Gundlach Bundschu properties had fire on-site. Going into this year, the winery wasn't looking to take in any grapes after October.\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>But because of new technology, the winery decided to take in some late-season grapes that had been affected by smoke. The process uses the sanitizing agent known as ozone, which Merritt had used fairly regularly in to reduce microorganisms in barrels. The inorganic molecule has also been\u003ca href=\"https://www.businesswire.com/news/home/20100510006593/en/Purfresh-Announces-Study-Results-Demonstrating-Effectiveness-of-Ozone-to-Enhance-Food-Safety-During-Transport-of-Fresh-Produce\"> used in produce transport\u003c/a> to increase food safety and in hotel rooms to \u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-01-12-tr-114-story.html#:~:text=Ozone%20purifying%20units%20are%20increasingly,carried%20on%20a%20maid's%20cart.\">remove tobacco smoke odor\u003c/a>. There were claims, Merritt says, that ozone could eliminate 50-90% of smoke's volatile compounds in grapes by permeating the cell wall.\u003c/p>\n\u003cp>\"It actually fixed the issue than hid the issue,\" says Merritt. \"[Ozone] atomizes the volatile compounds. We like the prospect of actually trying to mitigate the root problem.\"\u003c/p>\n\u003cp>Enriquez decided to go with a different method by using Bioclear or Clear Up BIO, which binds to the smoke taint in the grape juice and stays at the bottom of the barrel when it's racked. She treated all grapes that came in this year with it as a precautionary measure, even though smoke wasn't noticeably present. \"We've had very clean wine thus far,\" says Enriquez. \"But that's not to say it's not going to show up later in life.\" (In 2014, for example, some ash briefly fell around the estate in Petaluma; the grapes remained clean in fermenting and bottling, but a couple of months later, Enriquez noticed a little bit of smoke. \"Not overpowering, but you could definitely taste that there was smoke in there compared to previous vintages.\")\u003c/p>\n\u003cfigure id=\"attachment_130543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_0869-f529cb1ca9e89c814ea9054437fadcd7fdcb5fbe-800x600.jpg\" alt=\"Forty percent of Segassia Vineyard's vines were damaged after wildfires raged through Napa Valley in 2017.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-130543\">\u003cfigcaption class=\"wp-caption-text\">Forty percent of Segassia Vineyard's vines were damaged after wildfires raged through Napa Valley in 2017. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>'Mother Nature Does Not Have a Schedule'\u003c/h2>\n\u003cp>Not all wineries can afford to use smoke technologies. Some have chosen to work with smoke-tainted grapes and ferment with them, or else sell them wholesale to other wineries. Meanwhile, others with crop insurance often decide to forgo making wine from smoke-tainted grapes.\u003c/p>\n\u003cp>Ultimately, \"Mother Nature does not have a schedule,\" says winemaker \u003ca href=\"https://www.trombettawines.com/erica-stancliff\" rel=\"noopener noreferrer\" target=\"_blank\">Erica Stancliff\u003c/a> of Trombetta Family Wines. \"Mother Nature does what Mother Nature wants, and we are along for the ride.\" Stancliff's adjustments include pruning later in the winter to delay bud break and to mitigate the risk of frost early in the spring; she's also been proactive with watering and irrigation, and in moving more toward dry farming.\u003c/p>\n\u003cp>\"I think 2017 was sort of a wake-up call,\" says Merritt. \"But really a wake-up call in the sense that there is just not enough research out there that you can speak to with any sort of absolute.\"\u003c/p>\n\u003cp>For Napa winemaker \u003ca href=\"https://www.larkmead.com/pages/about/\" rel=\"noopener noreferrer\" target=\"_blank\">Dan Petroski\u003c/a>, a longtime advocate for talking about climate change in the wine industry, it's hard to pinpoint climate change as the sole cause for fires and other major disasters. \"It's a cumulative effect over time that is causing all this to happen,\" he says. A big factor in the LNU Lightning fires, which were caused by lightning strikes during hot, dry weather that ended up burning more than 363,000 acres, was human expansion, he says.\u003c/p>\n\u003cp>\"We're just going to keep continuously expanding and growing and thinking that we are indestructible,\" Petroski says. \"We've built houses in places that shouldn't be there, and put telephone poles with electric wires in places that shouldn't have been there, that weren't there 100 years ago.\"\u003c/p>\n\u003cp>Petroski is the winemaker at Larkmead Vineyards, which just celebrated its 125 anniversary this year as a family winegrowing estate. In the late 2000s, he was a part of the climate task force in Napa Valley which issued \u003ca href=\"https://www.usda.gov/sites/default/files/documents/CC%20and%20Agriculture%20Report%20(02-04-2013)b.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">a detailed report\u003c/a> on climate change's future effects. Petroski started becoming vocal about climate change, he says, because generational wineries like Larkmead want to continue their legacies 10, 20, and 30 years from now. \u003c/p>\n\u003cp>In order for Napa Valley to survive and thrive, Petroski says there needs to be a shift in how wineries think of the region as a destination. People come for the experience, even if it's during the winter months, he says, and not necessarily for the valley's famous varietals like Cabernet Sauvignon. In other words, it's about rethinking and adapting to the continuously changing landscape.\u003c/p>\n\u003cp>\"They come to absorb the sunshine and the good time,\" Petroski says, optimistically. \"It's going to continue to get better.\" \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":"/bayareabites/139576/how-wine-country-is-adapting-to-climate-change","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_15155","bayareabites_60","bayareabites_119"],"tags":["bayareabites_836","bayareabites_1604","bayareabites_17042","bayareabites_17041","bayareabites_14869","bayareabites_14748","bayareabites_9738","bayareabites_3788"],"featImg":"bayareabites_139610","label":"bayareabites"},"bayareabites_134733":{"type":"posts","id":"bayareabites_134733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134733","score":null,"sort":[1568052132000]},"guestAuthors":[],"slug":"saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","publishDate":1568052132,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='science_922896,science_1927312' label='More on Sea Urchins']\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","status":"publish","parent":0,"modified":1568052132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":832},"headData":{"title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins | KQED","description":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134733 https://ww2.kqed.org/bayareabites/?p=134733","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/09/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins/","disqusTitle":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","nprImageCredit":"Erika Mahoney","nprByline":"Erika Mahoney, NPR Food","nprImageAgency":"KAZU","nprStoryId":"756929657","nprApiLink":"http://api.npr.org/query?id=756929657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins?ft=nprml&f=756929657","nprRetrievedStory":"1","nprPubDate":"Mon, 09 Sep 2019 12:01:00 -0400","nprStoryDate":"Mon, 09 Sep 2019 12:01:17 -0400","nprLastModifiedDate":"Mon, 09 Sep 2019 12:01:17 -0400","path":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_922896,science_1927312","label":"More on Sea Urchins "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \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>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","authors":["byline_bayareabites_134733"],"categories":["bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_91","bayareabites_60"],"tags":["bayareabites_836","bayareabites_14775","bayareabites_15739","bayareabites_16272","bayareabites_14756","bayareabites_16464"],"featImg":"bayareabites_134734","label":"bayareabites"},"bayareabites_134492":{"type":"posts","id":"bayareabites_134492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134492","score":null,"sort":[1566495270000]},"guestAuthors":[],"slug":"pacific-fishermen-report-best-king-salmon-season-in-years","title":"Pacific Fishermen Report Best King Salmon Season in Years","publishDate":1566495270,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='salmon' num='2' label='More on Salmon']\u003c/p>\n\u003cp>Trolling off the California coast, Sarah Bates leans over the side of her boat and pulls out a long, silvery fish prized by anglers and seafood lovers: wild king salmon.\u003c/p>\n\u003cp>Reeling in a fish “feels good every time,” but this year has been surprisingly good, said Bates, a commercial troller based in San Francisco.\u003c/p>\n\u003cp>She and other California fishermen are reporting one of the best salmon fishing seasons in years, thanks to heavy rain and snow that ended the state’s historic drought.\u003c/p>\n\u003cp>It’s a sharp reversal for chinook salmon, also known as king salmon, an iconic species that helps sustain many Pacific Coast fishing communities.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Commercial salmon catches have surpassed official preseason forecasts by about 50%, said Kandice Morgenstern, a marine scientist with the California Department of Fish and Wildlife. Harvests have been particularly strong in Morro Bay, Monterey and San Francisco, but weaker along California’s northern coast.\u003c/p>\n\u003cp>“We’re really surprised to be seeing this many fish being landed so far this season,” Morgenstern said.\u003c/p>\n\u003cp>The salmon rebound comes after three years of extremely low catches that resulted from poor ocean conditions and California’s five-year drought, which drained the state’s rivers and reservoirs.\u003c/p>\n\u003cp>Over the past several years, regulators imposed severe fishing restrictions to protect chinook salmon, and officials declared \u003ca href=\"https://www.apnews.com/62f6559d8010428699d63e7dcd12ffbe\">federal fishery disasters\u003c/a> in 2018 to assist fishing communities in California, Oregon and Washington.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=s_oZTViacZE\u003c/p>\n\u003cp>Pacific Coast fishermen are reeling in big hauls of wild king salmon after years of weak harvests due to severe drought and poor ocean conditions. The chinook salmon boom is good news for anglers, seafood lovers and coastal fishing communities.\u003c/p>\n\u003cp>This year’s adult salmon are the first class to benefit from record rainfall that filled California rivers and streams in early 2017, making it easier for juvenile chinook to migrate to the Pacific Ocean, where they grow into full-size fish.\u003c/p>\n\u003cp>Chinook salmon are also being helped by improved ocean conditions that have produced an abundance of anchovies, krill and other feed. Several years ago, an El Nino event brought unusually warm water to the Pacific Coast and disrupted the marine ecosystem.\u003c/p>\n\u003cp>“For the salmon fishermen who’ve been dealing with disaster for so long, this is an incredible boon to their livelihoods,” said Noah Oppenheim, who heads the Pacific Coast Federation of Fishermen’s Associations.\u003c/p>\n\u003cp>The strong salmon season, which typically runs from May to October, is positive environmental news at a time of growing anxiety about climate change. A \u003ca href=\"https://www.apnews.com/afb6990efd7c437da19c6d4d9976899c\">United Nations report\u003c/a> released this month warns that global warming threatens food supplies worldwide.\u003cbr>\n[aside postID='bayareabites_81655' align='left' label='How to Cook Your Salmon']\u003c/p>\n\u003cp>Morgenstern says climate change is creating greater fluctuations in ocean and river conditions, making chinook fisheries “less stable, less predictable and more challenging for fishery managers.”\u003c/p>\n\u003cp>Most of the chinook salmon now being caught come from the Sacramento River and its tributaries, where they spawn. Many were raised in state-run hatcheries then released into rivers to swim to the ocean. Harvests of chinook from rivers farther north have not been strong.\u003c/p>\n\u003cp>For consumers, the bountiful harvest has driven down wild salmon prices to $15 to $20 per pound, compared with $30 to $35 per pound in recent years. Fishermen are making up for the difference by catching more fish.\u003c/p>\n\u003cp>“The market is dictating right now that there’s a lot of salmon, so the customers don’t have to pay as much,” said Gordon Drysdale, culinary director at Scoma’s, a seafood restaurant at Fisherman’s Wharf in San Francisco.\u003c/p>\n\u003cp>The wharf is one of many California fishing communities now benefiting from the salmon boom. Pier 45, where boats unload their fish, hasn’t been this busy in many years, said Larry Collins, who runs the San Francisco Community Fishing Association.\u003c/p>\n\u003cp>“This year started out with a bang, and it’s just kept banging the whole time,” Collins said. “We’re all really excited and happy the fish showed up.”\u003c/p>\n\u003cp>On a recent morning, commercial fisherman Brand Little, who sells to customers in the Lake Tahoe area, returned from four days of fishing with nearly 200 salmon weighing more than 2,000 pounds (907 kilograms).\u003c/p>\n\u003cp>“Best trip of the season,” Little said. “It’s been a long time coming.”\u003c/p>\n\u003cp>The salmon boom is also welcomed by sport fishermen and the boat operators who take them out to the ocean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“When the fish are biting, it’s always good for business for us,” said Mike Rescino, who runs a charter boat. “When the people see the big reports, they’re going to come out and go fishing with us.”\u003c/p>\n\n","blocks":[],"excerpt":"California fishermen are reporting one of the best salmon fishing seasons in years, thanks to heavy rain and snow that ended the state’s historic drought.","status":"publish","parent":0,"modified":1566505116,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":826},"headData":{"title":"Pacific Fishermen Report Best King Salmon Season in Years | KQED","description":"California fishermen are reporting one of the best salmon fishing seasons in years, thanks to heavy rain and snow that ended the state’s historic drought.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134492 https://ww2.kqed.org/bayareabites/?p=134492","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/22/pacific-fishermen-report-best-king-salmon-season-in-years/","disqusTitle":"Pacific Fishermen Report Best King Salmon Season in Years","nprByline":"Terrence Chea, Associated Press","path":"/bayareabites/134492/pacific-fishermen-report-best-king-salmon-season-in-years","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"salmon","num":"2","label":"More on Salmon "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trolling off the California coast, Sarah Bates leans over the side of her boat and pulls out a long, silvery fish prized by anglers and seafood lovers: wild king salmon.\u003c/p>\n\u003cp>Reeling in a fish “feels good every time,” but this year has been surprisingly good, said Bates, a commercial troller based in San Francisco.\u003c/p>\n\u003cp>She and other California fishermen are reporting one of the best salmon fishing seasons in years, thanks to heavy rain and snow that ended the state’s historic drought.\u003c/p>\n\u003cp>It’s a sharp reversal for chinook salmon, also known as king salmon, an iconic species that helps sustain many Pacific Coast fishing communities.\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>Commercial salmon catches have surpassed official preseason forecasts by about 50%, said Kandice Morgenstern, a marine scientist with the California Department of Fish and Wildlife. Harvests have been particularly strong in Morro Bay, Monterey and San Francisco, but weaker along California’s northern coast.\u003c/p>\n\u003cp>“We’re really surprised to be seeing this many fish being landed so far this season,” Morgenstern said.\u003c/p>\n\u003cp>The salmon rebound comes after three years of extremely low catches that resulted from poor ocean conditions and California’s five-year drought, which drained the state’s rivers and reservoirs.\u003c/p>\n\u003cp>Over the past several years, regulators imposed severe fishing restrictions to protect chinook salmon, and officials declared \u003ca href=\"https://www.apnews.com/62f6559d8010428699d63e7dcd12ffbe\">federal fishery disasters\u003c/a> in 2018 to assist fishing communities in California, Oregon and Washington.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/s_oZTViacZE'\n title='//www.youtube.com/embed/s_oZTViacZE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Pacific Coast fishermen are reeling in big hauls of wild king salmon after years of weak harvests due to severe drought and poor ocean conditions. The chinook salmon boom is good news for anglers, seafood lovers and coastal fishing communities.\u003c/p>\n\u003cp>This year’s adult salmon are the first class to benefit from record rainfall that filled California rivers and streams in early 2017, making it easier for juvenile chinook to migrate to the Pacific Ocean, where they grow into full-size fish.\u003c/p>\n\u003cp>Chinook salmon are also being helped by improved ocean conditions that have produced an abundance of anchovies, krill and other feed. Several years ago, an El Nino event brought unusually warm water to the Pacific Coast and disrupted the marine ecosystem.\u003c/p>\n\u003cp>“For the salmon fishermen who’ve been dealing with disaster for so long, this is an incredible boon to their livelihoods,” said Noah Oppenheim, who heads the Pacific Coast Federation of Fishermen’s Associations.\u003c/p>\n\u003cp>The strong salmon season, which typically runs from May to October, is positive environmental news at a time of growing anxiety about climate change. A \u003ca href=\"https://www.apnews.com/afb6990efd7c437da19c6d4d9976899c\">United Nations report\u003c/a> released this month warns that global warming threatens food supplies worldwide.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_81655","align":"left","label":"How to Cook Your Salmon "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Morgenstern says climate change is creating greater fluctuations in ocean and river conditions, making chinook fisheries “less stable, less predictable and more challenging for fishery managers.”\u003c/p>\n\u003cp>Most of the chinook salmon now being caught come from the Sacramento River and its tributaries, where they spawn. Many were raised in state-run hatcheries then released into rivers to swim to the ocean. Harvests of chinook from rivers farther north have not been strong.\u003c/p>\n\u003cp>For consumers, the bountiful harvest has driven down wild salmon prices to $15 to $20 per pound, compared with $30 to $35 per pound in recent years. Fishermen are making up for the difference by catching more fish.\u003c/p>\n\u003cp>“The market is dictating right now that there’s a lot of salmon, so the customers don’t have to pay as much,” said Gordon Drysdale, culinary director at Scoma’s, a seafood restaurant at Fisherman’s Wharf in San Francisco.\u003c/p>\n\u003cp>The wharf is one of many California fishing communities now benefiting from the salmon boom. Pier 45, where boats unload their fish, hasn’t been this busy in many years, said Larry Collins, who runs the San Francisco Community Fishing Association.\u003c/p>\n\u003cp>“This year started out with a bang, and it’s just kept banging the whole time,” Collins said. “We’re all really excited and happy the fish showed up.”\u003c/p>\n\u003cp>On a recent morning, commercial fisherman Brand Little, who sells to customers in the Lake Tahoe area, returned from four days of fishing with nearly 200 salmon weighing more than 2,000 pounds (907 kilograms).\u003c/p>\n\u003cp>“Best trip of the season,” Little said. “It’s been a long time coming.”\u003c/p>\n\u003cp>The salmon boom is also welcomed by sport fishermen and the boat operators who take them out to the ocean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“When the fish are biting, it’s always good for business for us,” said Mike Rescino, who runs a charter boat. “When the people see the big reports, they’re going to come out and go fishing with us.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134492/pacific-fishermen-report-best-king-salmon-season-in-years","authors":["byline_bayareabites_134492"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10489","bayareabites_836"],"featImg":"bayareabites_134495","label":"bayareabites"},"bayareabites_134124":{"type":"posts","id":"bayareabites_134124","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134124","score":null,"sort":[1562776531000]},"guestAuthors":[],"slug":"your-hummus-habit-could-be-good-for-the-earth","title":"Your Hummus Habit Could Be Good For The Earth","publishDate":1562776531,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","status":"publish","parent":0,"modified":1562776531,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1315},"headData":{"title":"Your Hummus Habit Could Be Good For The Earth | KQED","description":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134124 https://ww2.kqed.org/bayareabites/?p=134124","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/your-hummus-habit-could-be-good-for-the-earth/","disqusTitle":"Your Hummus Habit Could Be Good For The Earth","nprByline":"Whitney Pipkin","nprImageAgency":"Anna Meyer","nprStoryId":"739054484","nprApiLink":"http://api.npr.org/query?id=739054484&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth?ft=nprml&f=739054484","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2019 10:33:00 -0400","nprStoryDate":"Wed, 10 Jul 2019 07:00:30 -0400","nprLastModifiedDate":"Wed, 10 Jul 2019 10:33:42 -0400","path":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_55726,bayareabites_96014,bayareabites_131839","label":"More on Chickpeas "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\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>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","authors":["byline_bayareabites_134124"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_11123","bayareabites_836","bayareabites_8932","bayareabites_2658","bayareabites_449","bayareabites_14742"],"featImg":"bayareabites_134125","label":"bayareabites"},"bayareabites_133932":{"type":"posts","id":"bayareabites_133932","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133932","score":null,"sort":[1560197418000]},"guestAuthors":[],"slug":"we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great","title":"We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great","publishDate":1560197418,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='wine' label='More Wine Stories']\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Many of today's most popular wine varieties are extremely genetically similar to wines that may have existed for thousands of years, a new study finds. In the face of climate change, that's risky. ","status":"publish","parent":0,"modified":1560197460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":892},"headData":{"title":"We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great | KQED","description":"Many of today's most popular wine varieties are extremely genetically similar to wines that may have existed for thousands of years, a new study finds. In the face of climate change, that's risky. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133932 https://ww2.kqed.org/bayareabites/?p=133932","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/10/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great/","disqusTitle":"We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great","nprByline":"Susie Neilson, NPR Food","nprStoryId":"731272004","nprApiLink":"http://api.npr.org/query?id=731272004&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great?ft=nprml&f=731272004","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Jun 2019 14:54:00 -0400","nprStoryDate":"Mon, 10 Jun 2019 14:51:57 -0400","nprLastModifiedDate":"Mon, 10 Jun 2019 14:55:00 -0400","path":"/bayareabites/133932/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"wine","label":"More Wine Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\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>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133932/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great","authors":["byline_bayareabites_133932"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_119"],"tags":["bayareabites_836","bayareabites_16272","bayareabites_14756","bayareabites_14748"],"featImg":"bayareabites_133934","label":"bayareabites"},"bayareabites_133310":{"type":"posts","id":"bayareabites_133310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133310","score":null,"sort":[1554827242000]},"guestAuthors":[],"slug":"are-plastic-bag-bans-garbage","title":"Are Plastic Bag Bans Garbage?","publishDate":1554827242,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n[aside postID=\"lowdown_29456,bayareabites_132936\" label=\"More Info About Plastics\"]\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?","status":"publish","parent":0,"modified":1554827242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1024},"headData":{"title":"Are Plastic Bag Bans Garbage? | KQED","description":"A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133310 https://ww2.kqed.org/bayareabites/?p=133310","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/09/are-plastic-bag-bans-garbage/","disqusTitle":"Are Plastic Bag Bans Garbage?","nprImageCredit":"Fiona Goodall","nprByline":"Greg Rosalsky, Planet Money","nprImageAgency":"Getty Images","nprStoryId":"711181385","nprApiLink":"http://api.npr.org/query?id=711181385&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage?ft=nprml&f=711181385","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Apr 2019 10:01:00 -0400","nprStoryDate":"Tue, 09 Apr 2019 08:04:41 -0400","nprLastModifiedDate":"Tue, 09 Apr 2019 10:02:02 -0400","path":"/bayareabites/133310/are-plastic-bag-bans-garbage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"lowdown_29456,bayareabites_132936","label":"More Info About Plastics "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\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>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133310/are-plastic-bag-bans-garbage","authors":["byline_bayareabites_133310"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_8932","bayareabites_16272","bayareabites_16390","bayareabites_14742"],"featImg":"bayareabites_133311","label":"bayareabites"},"bayareabites_130887":{"type":"posts","id":"bayareabites_130887","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130887","score":null,"sort":[1539709368000]},"guestAuthors":[],"slug":"climate-change-could-make-beer-prices-double-study-says","title":"Climate Change Could Make Beer Prices Double, Study Says","publishDate":1539709368,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's \"another way climate change will suck.\"","status":"publish","parent":0,"modified":1539709368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1027},"headData":{"title":"Climate Change Could Make Beer Prices Double, Study Says | KQED","description":"The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's "another way climate change will suck."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130887 https://ww2.kqed.org/bayareabites/?p=130887","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/16/climate-change-could-make-beer-prices-double-study-says/","disqusTitle":"Climate Change Could Make Beer Prices Double, Study Says","nprImageCredit":"Peter Nicholls","nprByline":"Bill Chappell, NPR Food","nprImageAgency":"Reuters","nprStoryId":"657778326","nprApiLink":"http://api.npr.org/query?id=657778326&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2018/10/16/657778326/climate-change-could-make-beer-prices-double-study-says?ft=nprml&f=657778326","nprRetrievedStory":"1","nprPubDate":"Tue, 16 Oct 2018 12:56:00 -0400","nprStoryDate":"Tue, 16 Oct 2018 12:17:00 -0400","nprLastModifiedDate":"Tue, 16 Oct 2018 12:56:49 -0400","path":"/bayareabites/130887/climate-change-could-make-beer-prices-double-study-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\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>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130887/climate-change-could-make-beer-prices-double-study-says","authors":["byline_bayareabites_130887"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14753","bayareabites_836"],"featImg":"bayareabites_130888","label":"bayareabites"},"bayareabites_130307":{"type":"posts","id":"bayareabites_130307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130307","score":null,"sort":[1536366883000]},"guestAuthors":[],"slug":"10-ways-farmers-can-fight-climate-change","title":"10 Ways Farmers Can Fight Climate Change","publishDate":1536366883,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As the largest agricultural producer in the U.S., California is on the frontlines of the fight against climate change. Our state also feels the impacts of climate change acutely through increased drought, extreme weather events, and wildfires. The time to take action is more urgent than ever.\u003c/p>\n\u003cp>In anticipation of the \u003ca href=\"http://globalclimateactionsummit.org/\">Global Climate Action Summit\u003c/a> in San Francisco next week, we’ve listed (with credit to the \u003ca href=\"http://calclimateag.org/calcan-reports/\">California Climate & Agriculture Network\u003c/a>) a few important ways sustainable farmers are doing their part to fight climate change. Many of the farms in our farmers markets, such as \u003ca href=\"https://cuesa.org/article/farmers-respond-climate-change\">Frog Hollow Farm\u003c/a> and \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/05/HSPStory_McGinnisRanch.pdf\">McGinnis Ranch\u003c/a>, are taking the lead in this fight while bringing delicious food to our tables: using organic practices, advocating for policy change, and more.\u003c/p>\n\u003cp>It will take all hands on deck to move us toward a more hopeful climate future. These techniques will also build resilience on our farms and in our food supply as we face the challenges ahead.\u003c/p>\n\u003ch2>Efficient Irrigation Management\u003c/h2>\n\u003cp>Conserving water use is vital to any farm, particularly in times of drought. But given that the majority of energy use on farms is from groundwater pumping (in California, it is estimated that agricultural irrigation consumes enough electricity to power \u003ca href=\"http://calclimateag.org/wp-content/uploads/2015/02/Climate-Benefits-of-Agriculture-2015.pdf\">1.5 billion homes\u003c/a>), irrigation efficiency is also key to reducing fossil fuel consumption and greenhouse gas (GHG) emissions. Water- and climate-wise farmers can use an \u003ca href=\"https://cuesa.org/article/10-ways-farmers-are-saving-water\">arsenal of methods\u003c/a> to save water—and reduce energy consumption—such as using drip irrigation, planting cover crops, dry farming, and more.\u003c/p>\n\u003ch2>Renewable Energy\u003c/h2>\n\u003cp>Maximizing energy efficiency and shifting away from fossil fuels are important steps that farms can take to reduce their climate footprint. This can include on-farm renewable energy production such as solar panels and wind turbines, minimizing use of petroleum-based fertilizers and pesticides, and reducing dependence on fossil fuel inputs for farming, storage, and transportation of crops.\u003c/p>\n\u003ch2>Organic Practices\u003c/h2>\n\u003cp>Since the middle of the twentieth century, the industrialization of agriculture has led to widespread dependence on petroleum-based pesticides, herbicides, and fertilizers in conventional farming. Organic farming prohibits most synthetic inputs, which means reduced GHG emissions, as well as cleaner soil, water, and food. Furthermore, organic and sustainable techniques bring additional benefits for farmers, such as increased soil health and fertility, which leads to additional climate-friendly benefits.\u003c/p>\n\u003ch2>Increasing Soil Health\u003c/h2>\n\u003cp>A major set of sustainable practices that shows great potential for mitigating and even helping to reverse the effects of climate change is \u003ca href=\"http://www.marincarbonproject.org/carbon-farming\">carbon farming\u003c/a>. Through photosynthesis, plants serve as carbon sinks to draw CO2 out of the atmosphere. About 40% of that carbon then gets deposited into the soil, where it feeds microorganisms like bacteria, fungi, protozoa, and nematodes. Those creatures, in return, give mineral nutrients to the plants, providing a natural fertilizer. Farms can support this process of carbon sequestration by increasing plant matter and building soil fertility through practices such as compost application, planting cover crops, and reduced or no-till cultivation.\u003c/p>\n\u003ch2>Keeping Agriculture Green\u003c/h2>\n\u003cp>Land management practices such as reforesting rangelands, restoring riparian zones, and planting hedgerows and other perennial plants serve many benefits, such as providing shelter for wildlife, beautifying farms, and attracting beneficial insects for pollination and natural pest control. On the climate front, trees, shrubs, and other woody vegetation also store carbon in their biomass, protect the soil from erosion, and conserve water.\u003c/p>\n\u003ch2>Reducing Livestock Methane Emissions\u003c/h2>\n\u003cp>Agriculture is responsible for more than half of \u003ca href=\"http://calclimateag.org/methanedairies/\">California’s GHG emissions\u003c/a>, and methane emissions from beef and dairy livestock are the primary source. Through anaerobic decomposition, manure lagoons on industrial dairy and cattle farms (concentrated animal feeding operations, or CAFOs) create harmful emissions and pollute our water supply. Holistic pasture-based livestock management through practices like rotational grazing can help to mitigate this impact, since grasses provide high-quality forage that is better for cattle’s digestion, while their hooves break up soil and manure as they move through rangelands helps to fertilize the soil.\u003c/p>\n\u003ch2>Pasture-Based Livestock Management\u003c/h2>\n\u003cp>Over half of California’s land is rangeland, which holds great potential for carbon sequestration. This all contributes to soil health and microbial life, while helping perennial grasses grow and storing water in the soil.\u003c/p>\n\u003ch2>Protecting Farmland\u003c/h2>\n\u003cp>California loses at least \u003ca href=\"https://www.farmland.org/our-work/where-we-work/california\">40,000 acres of farmland\u003c/a> each year due to development pressures. This is bad news for not only our food supply, but also the climate, given the potential for sustainably managed farm and rangeland to sequester carbon and reduce GHG emissions. Farmland conservation also preserves local food sources, protects wildlife habitat, and promotes biodiversity, among other climate-friendly impacts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Supporting Farmers Markets and Local Food\u003cbr>\nDid you know that food in the U.S. travels an \u003ca href=\"https://cuesa.org/learn/how-far-does-your-food-travel-get-your-plate\">average of 1,500 miles\u003c/a> to get to your plate? All this shipping uses fossil fuels and other natural resources, and generates GHG emissions. When farmers sell directly at the farmers market or through other local distribution channels, food is transported shorter distances, conserving those resources (the average distance farms travel to the Ferry Plaza Farmers Market is about 100 miles). Supporting local farmers at the farmers market keeps farming viable, so that farmers can stay on their land and be successful growing food that sustains us while caring for the earth.\u003c/p>\n\u003ch2>Pushing for Climate-Friendly Policies\u003c/h2>\n\u003cp>There are many ways to support climate-friendly farming on the ground, but reducing the damage of climate change and building climate resilience will require major policy changes. CalCAN recently released a \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/08/AbundantSolutions.pdf\">set of climate-friendly policy recommendations\u003c/a> for the new California governor, including administrative, legislative, and budgetary actions to support farmland conservation, healthy soils, water stewardship, renewable energy, and other sustainable practices. As citizens, we can stand with climate-wise farmers to protect our future by urging our legislators to take action now.\u003c/p>\n\u003cp>\u003ci>Join \u003ca href=\"http://globalclimateactionsummit.org/events-calendar/\">Global Climate Action Summit affiliate events\u003c/a> starting this week, as well as the \u003ca href=\"https://ca.riseforclimate.org/\">Rise for Climate, Jobs & Justice March\u003c/a> in San Francisco tomorrow.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/10-ways-farmers-can-fight-climate-change\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In anticipation of the Global Climate Action Summit in San Francisco next week, we’ve listed a few important ways sustainable farmers are doing their part to fight climate change.","status":"publish","parent":0,"modified":1536808206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":999},"headData":{"title":"10 Ways Farmers Can Fight Climate Change | KQED","description":"In anticipation of the Global Climate Action Summit in San Francisco next week, we’ve listed a few important ways sustainable farmers are doing their part to fight climate change.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130307 https://ww2.kqed.org/bayareabites/?p=130307","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/07/10-ways-farmers-can-fight-climate-change/","disqusTitle":"10 Ways Farmers Can Fight Climate Change","path":"/bayareabites/130307/10-ways-farmers-can-fight-climate-change","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the largest agricultural producer in the U.S., California is on the frontlines of the fight against climate change. Our state also feels the impacts of climate change acutely through increased drought, extreme weather events, and wildfires. The time to take action is more urgent than ever.\u003c/p>\n\u003cp>In anticipation of the \u003ca href=\"http://globalclimateactionsummit.org/\">Global Climate Action Summit\u003c/a> in San Francisco next week, we’ve listed (with credit to the \u003ca href=\"http://calclimateag.org/calcan-reports/\">California Climate & Agriculture Network\u003c/a>) a few important ways sustainable farmers are doing their part to fight climate change. Many of the farms in our farmers markets, such as \u003ca href=\"https://cuesa.org/article/farmers-respond-climate-change\">Frog Hollow Farm\u003c/a> and \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/05/HSPStory_McGinnisRanch.pdf\">McGinnis Ranch\u003c/a>, are taking the lead in this fight while bringing delicious food to our tables: using organic practices, advocating for policy change, and more.\u003c/p>\n\u003cp>It will take all hands on deck to move us toward a more hopeful climate future. These techniques will also build resilience on our farms and in our food supply as we face the challenges ahead.\u003c/p>\n\u003ch2>Efficient Irrigation Management\u003c/h2>\n\u003cp>Conserving water use is vital to any farm, particularly in times of drought. But given that the majority of energy use on farms is from groundwater pumping (in California, it is estimated that agricultural irrigation consumes enough electricity to power \u003ca href=\"http://calclimateag.org/wp-content/uploads/2015/02/Climate-Benefits-of-Agriculture-2015.pdf\">1.5 billion homes\u003c/a>), irrigation efficiency is also key to reducing fossil fuel consumption and greenhouse gas (GHG) emissions. Water- and climate-wise farmers can use an \u003ca href=\"https://cuesa.org/article/10-ways-farmers-are-saving-water\">arsenal of methods\u003c/a> to save water—and reduce energy consumption—such as using drip irrigation, planting cover crops, dry farming, and more.\u003c/p>\n\u003ch2>Renewable Energy\u003c/h2>\n\u003cp>Maximizing energy efficiency and shifting away from fossil fuels are important steps that farms can take to reduce their climate footprint. This can include on-farm renewable energy production such as solar panels and wind turbines, minimizing use of petroleum-based fertilizers and pesticides, and reducing dependence on fossil fuel inputs for farming, storage, and transportation of crops.\u003c/p>\n\u003ch2>Organic Practices\u003c/h2>\n\u003cp>Since the middle of the twentieth century, the industrialization of agriculture has led to widespread dependence on petroleum-based pesticides, herbicides, and fertilizers in conventional farming. Organic farming prohibits most synthetic inputs, which means reduced GHG emissions, as well as cleaner soil, water, and food. Furthermore, organic and sustainable techniques bring additional benefits for farmers, such as increased soil health and fertility, which leads to additional climate-friendly benefits.\u003c/p>\n\u003ch2>Increasing Soil Health\u003c/h2>\n\u003cp>A major set of sustainable practices that shows great potential for mitigating and even helping to reverse the effects of climate change is \u003ca href=\"http://www.marincarbonproject.org/carbon-farming\">carbon farming\u003c/a>. Through photosynthesis, plants serve as carbon sinks to draw CO2 out of the atmosphere. About 40% of that carbon then gets deposited into the soil, where it feeds microorganisms like bacteria, fungi, protozoa, and nematodes. Those creatures, in return, give mineral nutrients to the plants, providing a natural fertilizer. Farms can support this process of carbon sequestration by increasing plant matter and building soil fertility through practices such as compost application, planting cover crops, and reduced or no-till cultivation.\u003c/p>\n\u003ch2>Keeping Agriculture Green\u003c/h2>\n\u003cp>Land management practices such as reforesting rangelands, restoring riparian zones, and planting hedgerows and other perennial plants serve many benefits, such as providing shelter for wildlife, beautifying farms, and attracting beneficial insects for pollination and natural pest control. On the climate front, trees, shrubs, and other woody vegetation also store carbon in their biomass, protect the soil from erosion, and conserve water.\u003c/p>\n\u003ch2>Reducing Livestock Methane Emissions\u003c/h2>\n\u003cp>Agriculture is responsible for more than half of \u003ca href=\"http://calclimateag.org/methanedairies/\">California’s GHG emissions\u003c/a>, and methane emissions from beef and dairy livestock are the primary source. Through anaerobic decomposition, manure lagoons on industrial dairy and cattle farms (concentrated animal feeding operations, or CAFOs) create harmful emissions and pollute our water supply. Holistic pasture-based livestock management through practices like rotational grazing can help to mitigate this impact, since grasses provide high-quality forage that is better for cattle’s digestion, while their hooves break up soil and manure as they move through rangelands helps to fertilize the soil.\u003c/p>\n\u003ch2>Pasture-Based Livestock Management\u003c/h2>\n\u003cp>Over half of California’s land is rangeland, which holds great potential for carbon sequestration. This all contributes to soil health and microbial life, while helping perennial grasses grow and storing water in the soil.\u003c/p>\n\u003ch2>Protecting Farmland\u003c/h2>\n\u003cp>California loses at least \u003ca href=\"https://www.farmland.org/our-work/where-we-work/california\">40,000 acres of farmland\u003c/a> each year due to development pressures. This is bad news for not only our food supply, but also the climate, given the potential for sustainably managed farm and rangeland to sequester carbon and reduce GHG emissions. Farmland conservation also preserves local food sources, protects wildlife habitat, and promotes biodiversity, among other climate-friendly impacts.\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>Supporting Farmers Markets and Local Food\u003cbr>\nDid you know that food in the U.S. travels an \u003ca href=\"https://cuesa.org/learn/how-far-does-your-food-travel-get-your-plate\">average of 1,500 miles\u003c/a> to get to your plate? All this shipping uses fossil fuels and other natural resources, and generates GHG emissions. When farmers sell directly at the farmers market or through other local distribution channels, food is transported shorter distances, conserving those resources (the average distance farms travel to the Ferry Plaza Farmers Market is about 100 miles). Supporting local farmers at the farmers market keeps farming viable, so that farmers can stay on their land and be successful growing food that sustains us while caring for the earth.\u003c/p>\n\u003ch2>Pushing for Climate-Friendly Policies\u003c/h2>\n\u003cp>There are many ways to support climate-friendly farming on the ground, but reducing the damage of climate change and building climate resilience will require major policy changes. CalCAN recently released a \u003ca href=\"http://calclimateag.org/wp-content/uploads/2018/08/AbundantSolutions.pdf\">set of climate-friendly policy recommendations\u003c/a> for the new California governor, including administrative, legislative, and budgetary actions to support farmland conservation, healthy soils, water stewardship, renewable energy, and other sustainable practices. As citizens, we can stand with climate-wise farmers to protect our future by urging our legislators to take action now.\u003c/p>\n\u003cp>\u003ci>Join \u003ca href=\"http://globalclimateactionsummit.org/events-calendar/\">Global Climate Action Summit affiliate events\u003c/a> starting this week, as well as the \u003ca href=\"https://ca.riseforclimate.org/\">Rise for Climate, Jobs & Justice March\u003c/a> in San Francisco tomorrow.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/10-ways-farmers-can-fight-climate-change\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130307/10-ways-farmers-can-fight-climate-change","authors":["5484"],"categories":["bayareabites_12276","bayareabites_95","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_2143"],"featImg":"bayareabites_130309","label":"bayareabites"},"bayareabites_128209":{"type":"posts","id":"bayareabites_128209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128209","score":null,"sort":[1526574930000]},"guestAuthors":[],"slug":"warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","publishDate":1526574930,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","status":"publish","parent":0,"modified":1526574959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":442},"headData":{"title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach | KQED","description":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128209 https://ww2.kqed.org/bayareabites/?p=128209","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/17/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach/","disqusTitle":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","nprImageCredit":"Derek Davis","nprByline":"Christopher Joyce, NPR Food","nprImageAgency":"Portland Press Herald via Getty Images","nprStoryId":"611716731","nprApiLink":"http://api.npr.org/query?id=611716731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/17/611716731/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermen-s-reach?ft=nprml&f=611716731","nprRetrievedStory":"1","nprPubDate":"Thu, 17 May 2018 10:57:00 -0400","nprStoryDate":"Thu, 17 May 2018 04:32:00 -0400","nprLastModifiedDate":"Thu, 17 May 2018 10:57:53 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","nprAudioM3u":"http://api.npr.org/m3u/1611869669-134d7a.m3u?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","path":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\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>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","authors":["byline_bayareabites_128209"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_376","bayareabites_10659"],"featImg":"bayareabites_128210","label":"bayareabites"}},"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. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You ask the questions. You decide what Bay Curious investigates. 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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. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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