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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"civileat":{"type":"authors","id":"5583","meta":{"index":"authors_1591205172","id":"5583","found":true},"name":"Civil Eats","firstName":"Civil","lastName":"Eats","slug":"civileat","email":"twilight@civileats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"}},"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_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_130299":{"type":"posts","id":"bayareabites_130299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130299","score":null,"sort":[1536353068000]},"guestAuthors":[],"slug":"the-godfather-of-california-organics-is-optimistic-about-the-future-of-food","title":"The Godfather of California Organics is Optimistic About the Future of Food","publishDate":1536353068,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"After selling his legendary Star Route farms for $10 million to the University of San Francisco last year, Warren Weber is ready for his next gig.","status":"publish","parent":0,"modified":1536353138,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1270},"headData":{"title":"The Godfather of California Organics is Optimistic About the Future of Food | KQED","description":"After selling his legendary Star Route farms for $10 million to the University of San Francisco last year, Warren Weber is ready for his next gig.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130299 https://ww2.kqed.org/bayareabites/?p=130299","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/07/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/","disqusTitle":"The Godfather of California Organics is Optimistic About the Future of Food","nprByline":"Naomi Starkman, \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/130299/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’re a farm nerd like me, Warren Weber is something of a rock star. Weber, now 77 and semi-retired after decades of organic farming in California, doesn’t remember me fawning over him more than 15 years ago as I made a cross-country pilgrimage to visit his jewel-like \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a>, the oldest organic farm in the state, nestled in the tiny, oceanside town of Bolinas, California.\u003c/p>\n\u003cp>But for me, and many people, Weber—who founded the farm in 1974, and a year before helped craft the state’s first organic certification standards—defines the history of organic farming in California. His commitment to sustainable practices, and his involvement in organizations such as \u003ca href=\"https://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF), the \u003ca href=\"http://ofrf.org/\">Organic Farming Research Foundation\u003c/a> (OFRF), \u003ca href=\"https://marinorganic.org/\">Marin Organic\u003c/a>, and the \u003ca href=\"https://www.malt.org/\">Marin Agricultural Land Trust\u003c/a> (MALT), make him a hero to many.\u003c/p>\n\u003cp>Last year, Weber and his wife Amy \u003ca href=\"https://www.sfchronicle.com/food/article/Star-Route-Farms-sold-to-University-of-San-11742257.php\">sold\u003c/a> the 100-acre farm to the University of San Francisco (USF) for $10.4 million, and when I spoke to him recently, he was happy to report that the entire operation, including the staff, farmworkers, crops, and accounts remain the same a year later. USF will utilize Star Route Farms for occasional academic use (faculty will use it for teaching purposes, field trips, etc.) beginning in spring 2019.\u003c/p>\n\u003cfigure id=\"attachment_130302\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg\" alt=\"A hoop house at Star Route Farms in Bolinas.\" width=\"700\" height=\"525\" class=\"size-full wp-image-130302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-hoop-house-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">A hoop house at Star Route Farms in Bolinas. \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, Weber has moved off the property, but continues to \u003ca href=\"http://starroutefarms.com/thermal.php\">lease their land in Coachella Valley\u003c/a> and spends his time consulting with farmers on succession and other farming issues. He wants people to know he’s for available to consult for hire and pro bono; he’s eager to help continue to forge the future of food in California. Anyone who cares about agriculture in California should put Weber on speed dial.\u003c/p>\n\u003cp>Weber \u003ca href=\"https://cuesa.org/event/2018/ripe-californias-organic-farmers-plan-next-generation\">spoke on a panel\u003c/a> last month at the \u003ca href=\"https://cuesa.org/\">Center for Urban Education about Sustainable Agriculture\u003c/a> (CUESA) with Alice Waters, third-generation peach farmer Nikiko Masumoto (who is also the daughter of author and peach farmer \u003ca href=\"https://civileats.com/2009/08/31/harvesting-legacies-from-the-land-david-mas-masumoto-and-multi-generational-farmers/\">Mas Masumoto\u003c/a>), and others about the future of organic farming in California, the challenges of farming in the state, and what it takes to make it as a farmer in 21st-century California.\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>Civil Eats spoke with Weber after the panel about what’s keeping him busy, if he misses farming, what his life is like now, and what’s next.\u003c/p>\n\u003cp>\u003cb>Your farm sold for $10 million. Do you think that raises questions about the larger landscape and what it takes to keep high-dollar land in agriculture?\u003c/b>\u003c/p>\n\u003cp>It’s a challenge, but it also depends on what part of the state you’re in. The market value of land has typically always been ahead of its agricultural value. It’s one of the reasons that commercial agriculture land is leased out; we have a lot of commercial farm land that’s leased out in the state. The best way to operate as a farmer is to lease. It works because people can get long-term leases (five or 10 years) and that’s long enough to establish yourself. If you’re doing permanent crops, like orchards or grapes, it’s harder to justify a shorter lease.\u003c/p>\n\u003cp>I did this in the desert in late ‘80s, early ‘90s; I started leasing there, as the business developed, and then I was able to take on a mortgage, and have enough profits to own the land. But a farmer may end up leasing forever.\u003c/p>\n\u003cp>The Bolinas farm is really an urban farm, and it drove up the cost. It didn’t have to be an institutional buyer; it could have been a family, but if they wouldn’t have known how to farm, they could have leased it out. We looked for a long time for a buyer, [we talked to] land trusts and other individuals; I went through a lot of different scenarios.\u003c/p>\n\u003cp>There are all sort of different kinds of farms. And there was no reason that Star Route needed to be replicated by the next person; it didn’t need to be the university to do so. There was a lot of different potential there and a lot of possibility to grow lots of different crops. I had an idea of growing mushrooms in the extensive woods there. And we thought a lot about creating a \u003ca href=\"https://www.stonebarnscenter.org/\">Stone Barns Center for Food & Agriculture\u003c/a>, with a chef like Dan Barber there as well.\u003c/p>\n\u003cp>\u003cb>What advice would you give to a new or young farmer today?\u003c/b>\u003c/p>\n\u003cp>At any level of farming, it has its challenges. The margins are difficult because of the nature of the price of food. It’s a sustainable nut to crack. [I’d advise a new farmer to] look at how you’re really doing [financially] and be aware of it. You could be caught short at the wrong time when something happens, either in the marketplace or on your expense side or if you lose your crop, or there’s competition. If you can live with those margins, it’ll work out. But you’ve got to be a good business person. That’s one of things that \u003ca href=\"https://www.californiafarmlink.org/\">Farmlink\u003c/a> does so well; they’re focused on helping farmers to be better business people.\u003c/p>\n\u003cp>\u003cb>What’s your take on food tech?\u003c/b>\u003c/p>\n\u003cp>On one level, it’s kind of scary. I just believe that we really need nature in our agriculture. Organic farming is based on soil organisms creating nutritious and healthy food. These high-tech efforts—growing in a \u003ca href=\"https://civileats.com/2016/07/28/if-your-veggies-were-grown-hydroponic-can-they-be-organic/\">soil-less medium\u003c/a>, or \u003ca href=\"https://civileats.com/2018/07/02/can-vertical-farms-reap-their-harvest-its-anyones-bet/\">inside of a factory with artificial light\u003c/a>, just giving the plant the spectrum of light it “needs”—that’s a brave new world and I’m not too fond of it. There’s “culture” in agriculture and that means biodiversity in our farming. I’m just old-school, I guess.\u003c/p>\n\u003cfigure id=\"attachment_130303\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg\" alt=\"Pumpkin Harvest in Bolinas\" width=\"700\" height=\"525\" class=\"size-full wp-image-130303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180906-warren-weber-pumpkins-1-520x390.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Harvest in Bolinas \u003ccite>(Star Route Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s always been tension between agriculture and environmentalists. And there are folks who think that growing food like this is better for the environment, but we need to find a balance between our natural resources and those used for food production. I don’t know how that battle will play out.\u003c/p>\n\u003cp>\u003cb>How do you feel about not farming every day?\u003c/b>\u003c/p>\n\u003cp>I miss the farm. A lot of it was the aesthetics of the farm, but I miss the people. I do not miss the responsibilities, however; it got to be too overwhelming. Especially in California; the regulatory environment is difficult, and so are labor, water, and environmental issues.\u003c/p>\n\u003cp>\u003cb>What do you see as the future of food and farming in California?\u003c/b>\u003c/p>\n\u003cp>People eat. Unless we start eating pills and ersatz food, people are going to want to continue to eat organic food. It has challenges, but it has a great future ahead of it. Fashions and business cycles swing. We might swing into some unfortunate phase, but organic agriculture has really proven itself. We can look back and say, yes, we can grow organic crops commercially, and we can grow almost every crop, and from a cultural point of view, we’ll always have young people who will want to do it. And that’s all we need, young people who want to do this. I’m optimistic.\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>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/06/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food/?mc_cid=b243ed8a1d&mc_eid=4c925fae74\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130299/the-godfather-of-california-organics-is-optimistic-about-the-future-of-food","authors":["byline_bayareabites_130299"],"categories":["bayareabites_13718","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2143"],"featImg":"bayareabites_130301","label":"bayareabites"},"bayareabites_129693":{"type":"posts","id":"bayareabites_129693","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129693","score":null,"sort":[1532538393000]},"guestAuthors":[],"slug":"14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","title":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming","publishDate":1532538393,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When an archaeologist working on an excavation site in Jordan first swept up the tiny black particles scattered around an ancient fireplace, she had no idea they were going to change the history of food and agriculture.\u003c/p>\n\u003cp>Amaia Arranz-Otaegui is an archaeobotanist from the University of Copenhagen. She was collecting dinner leftovers of the Natufians, a hunter-gatherer tribe that lived in the area more than 14,000 years ago during the Epipaleolithic time — a period between the Paleolithic and Neolithic eras.\u003c/p>\n\u003cp>Natufians were hunters, which one could clearly tell from the bones of gazelles, sheep and hares that littered the cooking pit. But it turns out the Natufians were bakers, too --at a time well before scientists thought it was possible.\u003c/p>\n\u003cp>When Arranz-Otaegui sifted through the swept-up silt, the black particles appeared to be charred food remains. \"They looked like what we find in our toasters,\" she says — except no one ever heard of people making bread so early in human history. \"I could tell they were processed plants,\" Arranz-Otaegui says, \"but I didn't really know what they were.\"\u003c/p>\n\u003cp>So she took her burnt findings to a colleague, \u003ca href=\"https://blogs.ucl.ac.uk/researchers-in-museums/category/c-e/lara-gonzalez-carretero/\">Lara Gonzalez Carretero\u003c/a> at University College London Institute of Archaeology, whose specialty is identifying prehistoric food remains, bread in particular. She concluded that what Arranz-Otaegui had unearthed was a handful of truly primordial breadcrumbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We both realized we were looking at the oldest bread remains in the world,\" says Gonzalez Carretero. They were both quite surprised — with good reason.\u003c/p>\n\u003cfigure id=\"attachment_129695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/175338_wide-a8640cb968770a59a637272ee4586099441b85ac-e1532537327992.jpg\" alt=\"A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129695\">\u003cfigcaption class=\"wp-caption-text\">A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for. \u003ccite>(Alexis Pantos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The established archaeological doctrine states that humans first began baking bread about 10,000 years ago. That was a pivotal time in our evolution. Humans gave up their nomadic way of life, settled down and began farming and growing cereals. Once they had various grains handy, they began milling them into flour and making bread. In other words, until now we thought that our ancestors were farmers first and bakers second. But Arranz-Otaegui's breadcrumbs predate the advent of agriculture by at least 4,000 years. That means that our ancestors were bakers first —and learned to farm afterwards.\u003c/p>\n\u003cp>\"Finding bread in this Epipaleolithic site was the last thing we expected!\" says Arranz-Otaegui. \"We used to think that the first bread appeared during the Neolithic times, when people started to cultivate cereal, but it now seems they learned to make bread earlier.\"\u003c/p>\n\u003cp>When you think about it, the idea that early humans learned to bake before settling down to farm is logical, the researchers behind the finding say. Making bread is a labor-intensive process that involves removing husks, grinding cereals, kneading the dough and then baking it. The fact that our ancestors were willing to invest so much effort into the prehistoric pastry suggests that they considered bread a special treat. Baking bread could have been reserved for special occasions or to impress important guests. The people's desire to indulge more often may have prompted them to begin cultivating cereals.\u003c/p>\n\u003cp>\"In our opinion, instead of domesticating cereals first, the bread-making culture could have been something that actually fueled the domestication of cereal,\" says Gonzalez Carretero. \"So maybe it was the other way around [from what we previously thought.]\" The \u003ca href=\"http://www.pnas.org/content/early/2018/07/10/1801071115\">research\u003c/a> appears in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.oeaw.ac.at/oeai/das-institut/team/zentrale-wien/heiss-andreas-g/\">Andreas Heiss\u003c/a>, an archaeologist at the Austrian Academy of Science who is familiar with the project but not directly involved in the study, finds the discovery \"thrilling.\" He says it shows that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\u003c/p>\n\u003cp>\"It tells us that our ancestors were smart people who knew how to use their environment well,\" Heiss says. \"It also tells us that processing food is a much more basic technique in human history than we thought — maybe as old as hunting and gathering.\"\u003c/p>\n\u003cp>As the team analyzed the crumbs further, they found out that the Natufians were sophisticated cooks. Their flour was made from two different types of ingredients — wild wheat called einkorn and the roots of club-rush tubers, a type of a flowering plant. That particular combination allowed them to make pliable elastic dough that could be pressed onto the walls of their fireplace pits, much like flatbreads are baked today in tandoori overs — and baked to perfection. Besides the einkorn and tubers, the team also found traces of barley and oats.\u003c/p>\n\u003cp>The Natufians may have had rather developed taste buds, too. They liked to toss some spices and condiments into their dishes, particularly mustard seeds. \"We found a lot of wild mustard seeds, not in the bread but in the overall assemblage,\" says Gonzalez Carretero.\u003c/p>\n\u003cp>But, she adds, mustard seeds had also been found in some bread remains excavated from other sites, so it's possible that Natufians sprinkled a few on their own pastries. So far, the team has analyzed only 25 breadcrumbs with about 600 more to go, so they think chances are good that some charred pieces with mustard seeds might turn up. Arranz-Otaegui thinks it's possible. \"The seeds have [a] very particular taste, so why not use them?\"\u003c/p>\n\u003cp>Exactly how delicious was this special Natufian treat? It's hard to tell. Modern-day bread recipes don't include ancient wheat or roots of tuberous plants. But Arranz-Otaegui does want to find out how the Epipaleolithic bread played on the palate. She has been gathering the einkorn seeds, as well as peeling and grinding the tubers. She plans to partner up with a skilled chef and baker to reconstruct the exact mixture in correct proportions.\u003c/p>\n\u003cp>It will be the oldest bread recipe ever created by mankind.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lina Zeldovich is a science and food writer based in New York City.\u003c/em> \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=14%2C000-Year-Old+Piece+Of+Bread+Rewrites+The+History+Of+Baking+And+Farming&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Breadcrumbs found at an excavation in Jordan reveal that humans were baking thousands of years earlier than previously believed. It may have even prompted them to settle down and plant cereals.","status":"publish","parent":0,"modified":1532538393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1021},"headData":{"title":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming | KQED","description":"Breadcrumbs found at an excavation in Jordan reveal that humans were baking thousands of years earlier than previously believed. It may have even prompted them to settle down and plant cereals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129693 https://ww2.kqed.org/bayareabites/?p=129693","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/25/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming/","disqusTitle":"14,000-Year-Old Piece Of Bread Rewrites The History Of Baking And Farming","nprByline":"Lina Zeldovich, NPR Food","nprImageAgency":"Amaia Arranz-Otaegui","nprStoryId":"631583427","nprApiLink":"http://api.npr.org/query?id=631583427&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/24/631583427/14-000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming?ft=nprml&f=631583427","nprRetrievedStory":"1","nprPubDate":"Tue, 24 Jul 2018 13:41:00 -0400","nprStoryDate":"Tue, 24 Jul 2018 11:57:00 -0400","nprLastModifiedDate":"Tue, 24 Jul 2018 13:41:16 -0400","path":"/bayareabites/129693/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an archaeologist working on an excavation site in Jordan first swept up the tiny black particles scattered around an ancient fireplace, she had no idea they were going to change the history of food and agriculture.\u003c/p>\n\u003cp>Amaia Arranz-Otaegui is an archaeobotanist from the University of Copenhagen. She was collecting dinner leftovers of the Natufians, a hunter-gatherer tribe that lived in the area more than 14,000 years ago during the Epipaleolithic time — a period between the Paleolithic and Neolithic eras.\u003c/p>\n\u003cp>Natufians were hunters, which one could clearly tell from the bones of gazelles, sheep and hares that littered the cooking pit. But it turns out the Natufians were bakers, too --at a time well before scientists thought it was possible.\u003c/p>\n\u003cp>When Arranz-Otaegui sifted through the swept-up silt, the black particles appeared to be charred food remains. \"They looked like what we find in our toasters,\" she says — except no one ever heard of people making bread so early in human history. \"I could tell they were processed plants,\" Arranz-Otaegui says, \"but I didn't really know what they were.\"\u003c/p>\n\u003cp>So she took her burnt findings to a colleague, \u003ca href=\"https://blogs.ucl.ac.uk/researchers-in-museums/category/c-e/lara-gonzalez-carretero/\">Lara Gonzalez Carretero\u003c/a> at University College London Institute of Archaeology, whose specialty is identifying prehistoric food remains, bread in particular. She concluded that what Arranz-Otaegui had unearthed was a handful of truly primordial breadcrumbs.\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>\"We both realized we were looking at the oldest bread remains in the world,\" says Gonzalez Carretero. They were both quite surprised — with good reason.\u003c/p>\n\u003cfigure id=\"attachment_129695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/175338_wide-a8640cb968770a59a637272ee4586099441b85ac-e1532537327992.jpg\" alt=\"A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129695\">\u003cfigcaption class=\"wp-caption-text\">A researcher gathers breadcrumbs at an excavation site in Jordan. The 14,000-year-old crumbs suggest that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for. \u003ccite>(Alexis Pantos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The established archaeological doctrine states that humans first began baking bread about 10,000 years ago. That was a pivotal time in our evolution. Humans gave up their nomadic way of life, settled down and began farming and growing cereals. Once they had various grains handy, they began milling them into flour and making bread. In other words, until now we thought that our ancestors were farmers first and bakers second. But Arranz-Otaegui's breadcrumbs predate the advent of agriculture by at least 4,000 years. That means that our ancestors were bakers first —and learned to farm afterwards.\u003c/p>\n\u003cp>\"Finding bread in this Epipaleolithic site was the last thing we expected!\" says Arranz-Otaegui. \"We used to think that the first bread appeared during the Neolithic times, when people started to cultivate cereal, but it now seems they learned to make bread earlier.\"\u003c/p>\n\u003cp>When you think about it, the idea that early humans learned to bake before settling down to farm is logical, the researchers behind the finding say. Making bread is a labor-intensive process that involves removing husks, grinding cereals, kneading the dough and then baking it. The fact that our ancestors were willing to invest so much effort into the prehistoric pastry suggests that they considered bread a special treat. Baking bread could have been reserved for special occasions or to impress important guests. The people's desire to indulge more often may have prompted them to begin cultivating cereals.\u003c/p>\n\u003cp>\"In our opinion, instead of domesticating cereals first, the bread-making culture could have been something that actually fueled the domestication of cereal,\" says Gonzalez Carretero. \"So maybe it was the other way around [from what we previously thought.]\" The \u003ca href=\"http://www.pnas.org/content/early/2018/07/10/1801071115\">research\u003c/a> appears in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.oeaw.ac.at/oeai/das-institut/team/zentrale-wien/heiss-andreas-g/\">Andreas Heiss\u003c/a>, an archaeologist at the Austrian Academy of Science who is familiar with the project but not directly involved in the study, finds the discovery \"thrilling.\" He says it shows that ancient tribes were quite adept at food-making techniques, and developed them earlier than we had given them credit for.\u003c/p>\n\u003cp>\"It tells us that our ancestors were smart people who knew how to use their environment well,\" Heiss says. \"It also tells us that processing food is a much more basic technique in human history than we thought — maybe as old as hunting and gathering.\"\u003c/p>\n\u003cp>As the team analyzed the crumbs further, they found out that the Natufians were sophisticated cooks. Their flour was made from two different types of ingredients — wild wheat called einkorn and the roots of club-rush tubers, a type of a flowering plant. That particular combination allowed them to make pliable elastic dough that could be pressed onto the walls of their fireplace pits, much like flatbreads are baked today in tandoori overs — and baked to perfection. Besides the einkorn and tubers, the team also found traces of barley and oats.\u003c/p>\n\u003cp>The Natufians may have had rather developed taste buds, too. They liked to toss some spices and condiments into their dishes, particularly mustard seeds. \"We found a lot of wild mustard seeds, not in the bread but in the overall assemblage,\" says Gonzalez Carretero.\u003c/p>\n\u003cp>But, she adds, mustard seeds had also been found in some bread remains excavated from other sites, so it's possible that Natufians sprinkled a few on their own pastries. So far, the team has analyzed only 25 breadcrumbs with about 600 more to go, so they think chances are good that some charred pieces with mustard seeds might turn up. Arranz-Otaegui thinks it's possible. \"The seeds have [a] very particular taste, so why not use them?\"\u003c/p>\n\u003cp>Exactly how delicious was this special Natufian treat? It's hard to tell. Modern-day bread recipes don't include ancient wheat or roots of tuberous plants. But Arranz-Otaegui does want to find out how the Epipaleolithic bread played on the palate. She has been gathering the einkorn seeds, as well as peeling and grinding the tubers. She plans to partner up with a skilled chef and baker to reconstruct the exact mixture in correct proportions.\u003c/p>\n\u003cp>It will be the oldest bread recipe ever created by mankind.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lina Zeldovich is a science and food writer based in New York City.\u003c/em> \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=14%2C000-Year-Old+Piece+Of+Bread+Rewrites+The+History+Of+Baking+And+Farming&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129693/14000-year-old-piece-of-bread-rewrites-the-history-of-baking-and-farming","authors":["byline_bayareabites_129693"],"categories":["bayareabites_1516","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11948","bayareabites_59","bayareabites_2143","bayareabites_16215","bayareabites_128","bayareabites_16214"],"featImg":"bayareabites_129694","label":"bayareabites"},"bayareabites_110781":{"type":"posts","id":"bayareabites_110781","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110781","score":null,"sort":[1468619244000]},"guestAuthors":[],"slug":"inside-the-lives-of-farmworkers-top-5-lessons-i-learned-on-the-ground","title":"Inside The Lives Of Farmworkers: Top 5 Lessons I Learned On The Ground","publishDate":1468619244,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Most of us — and by \"us,\" I mean urban and suburban consumers like me — don't usually get to meet the people who pick our apples, oranges or strawberries.\u003c/p>\n\u003cp>So about a year ago, I decided to launch a series of stories about the people who harvest some of America's iconic seasonal foods. Many of these workers move from place to place, following the seasons.\u003c/p>\n\u003cp>I visited workers who were harvesting \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/23/448579214/inside-the-life-of-an-apple-picker\">apples\u003c/a> in Pennsylvania, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457203127/behind-your-holiday-sweet-potato-dish-hard-work-in-the-fields\">sweet potatoes\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/13/484015376/for-pickers-blueberries-mean-easier-labor-but-more-upheaval\">blueberries\u003c/a> in North Carolina, and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/28/464453958/guest-workers-legal-yet-not-quite-free-pick-floridas-oranges\">oranges\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/21/470424834/in-florida-strawberry-fields-are-not-forever\">strawberries\u003c/a> in Florida. In each place, I also talked to farmers who own those crops and hire the workers.\u003c/p>\n\u003cp>I set a couple of rules for myself. I wouldn't contact workers through their employers, and I would not use them simply as stage props in stories about current political debates — such as the arguments over immigration, or pesticides, or minimum-wage rules. These were supposed to be stories about people and places, not government policies.\u003c/p>\n\u003cp>I got a lot of help from several groups that provide services to farmworkers and their families: \u003ca href=\"http://www.ecmhsp.org/\">East Coast Migrant Head Start Project\u003c/a>; \u003ca href=\"https://www.rcma.org/index.html\">Redlands Christian Migrant Association\u003c/a>; and \u003ca href=\"http://www.frls.org/\">Florida Rural Legal Services\u003c/a>. People at these organizations put me in touch with farmworker families.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what did I learn? Here's a short list.\u003c/p>\n\u003cp>\u003cstrong>1. It's a hard life, but there's more to it than hardship.\u003c/strong>\u003c/p>\n\u003cp>There's no question that the life of a farmworker is tough — especially those who migrate from place to place, following the harvest. They move from one temporary home to another, carrying everything they own with them. The work is physically exhausting, poorly paid, and on top of that, it's completely uncertain. At any moment, workers can be told that they're not needed anymore. More than one farm employer has told me, \"Nobody wants their child to be a farmworker.\"\u003c/p>\n\u003cp>None of that is particularly surprising. It fits with a familiar image of farmworkers that goes back at least to \u003cem>The Grapes of Wrath.\u003c/em> What did surprise me was how many of them told me that they enjoyed the work.\u003c/p>\n\u003cp>The apple orchard is \"a free environment,\" Jose Martinez told me. \"You can express yourself, you can say anything you want.\" Several farmworkers told me that they were proud of their ability to do this work. They were good at it, and they knew it.\u003c/p>\n\u003cp>\u003cstrong>2. The big difficulty is not so much low wages — it's sporadic work.\u003c/strong>\u003c/p>\n\u003cp>Farmworkers typically get paid by the pound, and the hourly wage, when they're working, sometimes isn't too shabby. Workers harvesting apples and blueberries, in particular, told me that when they were working fast and the trees or bushes were full of fruit, they could earn more than $20 an hour. As any freelancer or independent contractor knows, though, it's the time when you're not working that kills you.\u003c/p>\n\u003cp>When I visited Nabor Segundo and his wife, Rosalia Morales, they hadn't been able to harvest sweet potatoes on that day because it was raining and the ground was too wet. So they didn't get paid for that day. There can be days or entire weeks without work, when one crop is finished and the next one isn't yet ready for harvest.\u003c/p>\n\u003cp>For many farmworkers, a guarantee of steady work in one place could be more attractive than a small boost in their pay per hour.\u003c/p>\n\u003cp>\u003cstrong>3. The shortage of farmworkers is real.\u003c/strong>\u003c/p>\n\u003cp>Fruit and vegetable farmers across the country are complaining about a growing shortage of farm laborers. The shortage is largely due to a slowdown in immigration from Mexico. From time to time, there are predictions of disaster, with crops rotting in the fields because there aren't enough people to harvest them.\u003c/p>\n\u003cp>In theory, this should force employers to compete for scarce workers, perhaps by offering higher wages. In fact, farm wages are rising in some places, though not dramatically.\u003c/p>\n\u003cp>Farmers often argue that they can't afford to pay their workers more because they're competing against vegetable growers abroad, for instance in Mexico. They say that the U.S. has a choice: It can either import more farmworkers, keeping wages here low, or it will end up importing food from low-wage Mexican farms instead. So these farmers have been pushing for a new \"guest worker\" program that would allow them to bring in additional foreign workers.\u003c/p>\n\u003cp>Based on my conversations with workers, the choice is not quite that stark. Farmers are able to compete for workers, and some already are doing so. Workers told me about apple and strawberry growers who were known for paying well, providing good housing, and treating their workers fairly. Those farmers had little problem finding enough workers.\u003c/p>\n\u003cp>Philip Martin, an economist at the University of California, Davis, who's spent his professional life studying farm labor markets, says employers are adapting to the worker shortage in four different ways: offering incentives to workers and treating them better; bringing in technologies (like conveyor belts in the fields) that allow fewer workers to do the same amount of work; replacing workers with machines; and bringing in foreign workers using special visas, called H-2A visas, that are available for seasonal farm labor. The number of these \"guest workers\" has been increasing sharply in recent years. Martin estimates that they now account for 10 percent of \"long-season jobs on crop farms.\" They represent the majority of workers in Florida's citrus groves and North Carolina's sweet potato fields.\u003c/p>\n\u003cp>\u003cstrong>4. That elephant sitting in the corner is legal status, aka \"papers.\"\u003c/strong>\u003c/p>\n\u003cp>These stories were about food and the people who harvest it, not immigration policy. I didn't generally ask these workers whether they were in the country legally — just as I don't generally ask scientists or corporate executives about their immigration status when I interview them.\u003c/p>\n\u003cp>For many listeners and readers, though, this was the most important question. They filled the comments sections on these stories with commentary about U.S. immigration policies and debated whether those workers — whom they assumed were in the U.S. illegally — should be here at all.\u003c/p>\n\u003cp>In fact, it's an important question for those workers, too. It came up repeatedly in our conversations, unprompted, because it affects their ability to find housing, education and work. They mentioned the fear of getting stopped by police, because some workers don't have a driver's license. (In most states, you can't get a driver's license if you don't have the legal right to be in the country.) A few workers didn't want me to mention their full names. Some workers noted that their children are citizens, while they aren't.\u003c/p>\n\u003cp>In fact, it's pretty obvious, once you start spending time in the fields, that much of the American food system rests on a tacit agreement to disregard the law. Workers present Social Security cards that are not their own. Employers accept those cards while assuming that some of those documents are not valid.\u003c/p>\n\u003cp>There's one category of worker that's often held up as an above-board alternative. These are the \"guest workers\" who are in the country temporarily on H-2A visas. Yet I realized, when I actually visited farms that employed those workers, that some of those farms also are disregarding immigration rules.\u003c/p>\n\u003cp>Before arranging the visas for H-2A workers, employers are supposed to advertise those jobs and offer them to any domestic American workers who are willing to take them. In reality, some farms now rely almost completely on H-2A workers, and they don't appear to be trying very hard to hire anyone else.\u003c/p>\n\u003cp>\u003cstrong>5. There are fewer families on the move.\u003c/strong>\u003c/p>\n\u003cp>At some of the Head Start centers that I visited, the number of migrant children enrolled has been declining. It's a sign that the lives of farmworkers are evolving.\u003c/p>\n\u003cp>According to a regular survey conducted by the U.S. Department of Labor, the percentage of farmworkers who were \"settled\" in one community has been rising steadily in recent years, reaching 78 percent in 2012. That's up from 42 percent in 1998, when there was a surge of \"newcomers\" who had recently entered the country from Mexico. The percentage of farmworkers in this \"newcomer\" category has fallen from 20 percent in 2000 to just 2 percent in 2012. There's no longer a stream of new workers arriving from Mexico.\u003c/p>\n\u003cp>According to Martin, the increasingly settled farmworker population is part of the reason why farms in some areas are having a hard time finding workers: Those workers aren't willing to make the trip anymore.\u003c/p>\n\u003cp>In many ways, it's a positive trend. Farmworkers are settling into communities and establishing local connections. They're less likely to be hidden away in isolated \"work camps\" in far corners of orchards and fields. Bit by bit, those workers are coming out of the shadows of the American food economy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Most of us don't usually get to meet the people who pick our apples, oranges or other seasonal favorites. What are their lives and work like? Dan Charles has spent the past year finding out.","status":"publish","parent":0,"modified":1468619244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1517},"headData":{"title":"Inside The Lives Of Farmworkers: Top 5 Lessons I Learned On The Ground | KQED","description":"Most of us don't usually get to meet the people who pick our apples, oranges or other seasonal favorites. What are their lives and work like? Dan Charles has spent the past year finding out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110781 http://ww2.kqed.org/bayareabites/?p=110781","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/15/inside-the-lives-of-farmworkers-top-5-lessons-i-learned-on-the-ground/","disqusTitle":"Inside The Lives Of Farmworkers: Top 5 Lessons I Learned On The Ground","nprImageCredit":"Dan Charles","nprByline":"Dan Charles, NPR Food","nprImageAgency":"NPR","nprStoryId":"484967591","nprApiLink":"http://api.npr.org/query?id=484967591&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/15/484967591/inside-the-lives-of-farmworkers-top-5-lessons-i-learned-on-the-ground?ft=nprml&f=484967591","nprRetrievedStory":"1","nprPubDate":"Fri, 15 Jul 2016 16:37:00 -0400","nprStoryDate":"Fri, 15 Jul 2016 14:59:00 -0400","nprLastModifiedDate":"Fri, 15 Jul 2016 16:37:37 -0400","path":"/bayareabites/110781/inside-the-lives-of-farmworkers-top-5-lessons-i-learned-on-the-ground","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us — and by \"us,\" I mean urban and suburban consumers like me — don't usually get to meet the people who pick our apples, oranges or strawberries.\u003c/p>\n\u003cp>So about a year ago, I decided to launch a series of stories about the people who harvest some of America's iconic seasonal foods. Many of these workers move from place to place, following the seasons.\u003c/p>\n\u003cp>I visited workers who were harvesting \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/23/448579214/inside-the-life-of-an-apple-picker\">apples\u003c/a> in Pennsylvania, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457203127/behind-your-holiday-sweet-potato-dish-hard-work-in-the-fields\">sweet potatoes\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/13/484015376/for-pickers-blueberries-mean-easier-labor-but-more-upheaval\">blueberries\u003c/a> in North Carolina, and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/28/464453958/guest-workers-legal-yet-not-quite-free-pick-floridas-oranges\">oranges\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/21/470424834/in-florida-strawberry-fields-are-not-forever\">strawberries\u003c/a> in Florida. In each place, I also talked to farmers who own those crops and hire the workers.\u003c/p>\n\u003cp>I set a couple of rules for myself. I wouldn't contact workers through their employers, and I would not use them simply as stage props in stories about current political debates — such as the arguments over immigration, or pesticides, or minimum-wage rules. These were supposed to be stories about people and places, not government policies.\u003c/p>\n\u003cp>I got a lot of help from several groups that provide services to farmworkers and their families: \u003ca href=\"http://www.ecmhsp.org/\">East Coast Migrant Head Start Project\u003c/a>; \u003ca href=\"https://www.rcma.org/index.html\">Redlands Christian Migrant Association\u003c/a>; and \u003ca href=\"http://www.frls.org/\">Florida Rural Legal Services\u003c/a>. People at these organizations put me in touch with farmworker families.\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>So what did I learn? Here's a short list.\u003c/p>\n\u003cp>\u003cstrong>1. It's a hard life, but there's more to it than hardship.\u003c/strong>\u003c/p>\n\u003cp>There's no question that the life of a farmworker is tough — especially those who migrate from place to place, following the harvest. They move from one temporary home to another, carrying everything they own with them. The work is physically exhausting, poorly paid, and on top of that, it's completely uncertain. At any moment, workers can be told that they're not needed anymore. More than one farm employer has told me, \"Nobody wants their child to be a farmworker.\"\u003c/p>\n\u003cp>None of that is particularly surprising. It fits with a familiar image of farmworkers that goes back at least to \u003cem>The Grapes of Wrath.\u003c/em> What did surprise me was how many of them told me that they enjoyed the work.\u003c/p>\n\u003cp>The apple orchard is \"a free environment,\" Jose Martinez told me. \"You can express yourself, you can say anything you want.\" Several farmworkers told me that they were proud of their ability to do this work. They were good at it, and they knew it.\u003c/p>\n\u003cp>\u003cstrong>2. The big difficulty is not so much low wages — it's sporadic work.\u003c/strong>\u003c/p>\n\u003cp>Farmworkers typically get paid by the pound, and the hourly wage, when they're working, sometimes isn't too shabby. Workers harvesting apples and blueberries, in particular, told me that when they were working fast and the trees or bushes were full of fruit, they could earn more than $20 an hour. As any freelancer or independent contractor knows, though, it's the time when you're not working that kills you.\u003c/p>\n\u003cp>When I visited Nabor Segundo and his wife, Rosalia Morales, they hadn't been able to harvest sweet potatoes on that day because it was raining and the ground was too wet. So they didn't get paid for that day. There can be days or entire weeks without work, when one crop is finished and the next one isn't yet ready for harvest.\u003c/p>\n\u003cp>For many farmworkers, a guarantee of steady work in one place could be more attractive than a small boost in their pay per hour.\u003c/p>\n\u003cp>\u003cstrong>3. The shortage of farmworkers is real.\u003c/strong>\u003c/p>\n\u003cp>Fruit and vegetable farmers across the country are complaining about a growing shortage of farm laborers. The shortage is largely due to a slowdown in immigration from Mexico. From time to time, there are predictions of disaster, with crops rotting in the fields because there aren't enough people to harvest them.\u003c/p>\n\u003cp>In theory, this should force employers to compete for scarce workers, perhaps by offering higher wages. In fact, farm wages are rising in some places, though not dramatically.\u003c/p>\n\u003cp>Farmers often argue that they can't afford to pay their workers more because they're competing against vegetable growers abroad, for instance in Mexico. They say that the U.S. has a choice: It can either import more farmworkers, keeping wages here low, or it will end up importing food from low-wage Mexican farms instead. So these farmers have been pushing for a new \"guest worker\" program that would allow them to bring in additional foreign workers.\u003c/p>\n\u003cp>Based on my conversations with workers, the choice is not quite that stark. Farmers are able to compete for workers, and some already are doing so. Workers told me about apple and strawberry growers who were known for paying well, providing good housing, and treating their workers fairly. Those farmers had little problem finding enough workers.\u003c/p>\n\u003cp>Philip Martin, an economist at the University of California, Davis, who's spent his professional life studying farm labor markets, says employers are adapting to the worker shortage in four different ways: offering incentives to workers and treating them better; bringing in technologies (like conveyor belts in the fields) that allow fewer workers to do the same amount of work; replacing workers with machines; and bringing in foreign workers using special visas, called H-2A visas, that are available for seasonal farm labor. The number of these \"guest workers\" has been increasing sharply in recent years. Martin estimates that they now account for 10 percent of \"long-season jobs on crop farms.\" They represent the majority of workers in Florida's citrus groves and North Carolina's sweet potato fields.\u003c/p>\n\u003cp>\u003cstrong>4. That elephant sitting in the corner is legal status, aka \"papers.\"\u003c/strong>\u003c/p>\n\u003cp>These stories were about food and the people who harvest it, not immigration policy. I didn't generally ask these workers whether they were in the country legally — just as I don't generally ask scientists or corporate executives about their immigration status when I interview them.\u003c/p>\n\u003cp>For many listeners and readers, though, this was the most important question. They filled the comments sections on these stories with commentary about U.S. immigration policies and debated whether those workers — whom they assumed were in the U.S. illegally — should be here at all.\u003c/p>\n\u003cp>In fact, it's an important question for those workers, too. It came up repeatedly in our conversations, unprompted, because it affects their ability to find housing, education and work. They mentioned the fear of getting stopped by police, because some workers don't have a driver's license. (In most states, you can't get a driver's license if you don't have the legal right to be in the country.) A few workers didn't want me to mention their full names. Some workers noted that their children are citizens, while they aren't.\u003c/p>\n\u003cp>In fact, it's pretty obvious, once you start spending time in the fields, that much of the American food system rests on a tacit agreement to disregard the law. Workers present Social Security cards that are not their own. Employers accept those cards while assuming that some of those documents are not valid.\u003c/p>\n\u003cp>There's one category of worker that's often held up as an above-board alternative. These are the \"guest workers\" who are in the country temporarily on H-2A visas. Yet I realized, when I actually visited farms that employed those workers, that some of those farms also are disregarding immigration rules.\u003c/p>\n\u003cp>Before arranging the visas for H-2A workers, employers are supposed to advertise those jobs and offer them to any domestic American workers who are willing to take them. In reality, some farms now rely almost completely on H-2A workers, and they don't appear to be trying very hard to hire anyone else.\u003c/p>\n\u003cp>\u003cstrong>5. There are fewer families on the move.\u003c/strong>\u003c/p>\n\u003cp>At some of the Head Start centers that I visited, the number of migrant children enrolled has been declining. It's a sign that the lives of farmworkers are evolving.\u003c/p>\n\u003cp>According to a regular survey conducted by the U.S. Department of Labor, the percentage of farmworkers who were \"settled\" in one community has been rising steadily in recent years, reaching 78 percent in 2012. That's up from 42 percent in 1998, when there was a surge of \"newcomers\" who had recently entered the country from Mexico. The percentage of farmworkers in this \"newcomer\" category has fallen from 20 percent in 2000 to just 2 percent in 2012. There's no longer a stream of new workers arriving from Mexico.\u003c/p>\n\u003cp>According to Martin, the increasingly settled farmworker population is part of the reason why farms in some areas are having a hard time finding workers: Those workers aren't willing to make the trip anymore.\u003c/p>\n\u003cp>In many ways, it's a positive trend. Farmworkers are settling into communities and establishing local connections. They're less likely to be hidden away in isolated \"work camps\" in far corners of orchards and fields. Bit by bit, those workers are coming out of the shadows of the American food economy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110781/inside-the-lives-of-farmworkers-top-5-lessons-i-learned-on-the-ground","authors":["byline_bayareabites_110781"],"categories":["bayareabites_1874"],"tags":["bayareabites_134","bayareabites_2143","bayareabites_1057","bayareabites_3644","bayareabites_14177"],"featImg":"bayareabites_110782","label":"bayareabites"},"bayareabites_101505":{"type":"posts","id":"bayareabites_101505","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101505","score":null,"sort":[1443708026000]},"guestAuthors":[],"slug":"is-millet-the-next-super-grain","title":"Is Millet the Next Super Grain?","publishDate":1443708026,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When scientists Amrita Hazra and Patricia Bubner arrived in Berkeley, California a few years back to do post-doctoral science at the University of California, they bonded over what they saw as an alarming lack of diversity in the American diet.\u003c/p>\n\u003cp>For one, Hazra, from India, and Bubner, from Austria, had both grown up eating many more diverse grains than they could find in the States. And they both had a fondness for \u003ca href=\"https://en.wikipedia.org/wiki/Millet\">millet\u003c/a>; Hazra likes to add it to soups, to give texture, while Bubner makes patties with it, or \u003ca href=\"http://themilletproject.org/recipes/desserts-and-bakery/sweet-millet-with-apples-and-honey/\">cooks it in milk like porridge\u003c/a> and adds apples and honey. But, Hazra was disappointed to learn that the variety of millets consumed in India are not available here, and they found that most Americans hardly ate it at all.\u003c/p>\n\u003cfigure id=\"attachment_101512\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet1.jpg\" alt=\"Millet Project team members Amrita Hazra (left) and Gavin Abreu (right)\" width=\"924\" height=\"614\" class=\"size-full wp-image-101512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Millet Project team members Amrita Hazra (left) and Gavin Abreu (right) \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While millet is grown and consumed in vast quantities in places like Africa, India, and parts of Europe, the ancient grain is much less popular here. In fact, it is mostly marketed for bird seed rather than for human consumption.\u003c/p>\n\u003cp>Millet is the term for a group of small seeded grasses. If you’ve ever cooked Proso millet, the variety available here, you know that it is yellow in color, and looks like a small bead when raw. Cooked in water or broth, it becomes fluffy in texture, with a slightly nutty taste. As with many grains though, it doesn’t have much flavor at all, and is mostly used as a vehicle to soak up whatever sauce you serve it with.\u003c/p>\n\u003cp>Earlier this year, Hazra and Bubner joined forces with Gavin Abreu, a student at U.C. Berkeley’s Haas School of Business, who had launched several food businesses in his native Mexico City, to create what they call \u003ca href=\"http://themilletproject.org/\">The Millet Project\u003c/a>. The project is geared toward, “rediscovering the traditions of cultivating millets and further reintroducing them into our diet.” The group applied for and was given seed funding from the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, which awards grants with the aim of diversifying the local food system. A third researcher, Pedro Gonçalves, who was interested in the grain’s sustainable properties, later joined the team.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They received $24,000 to fund one year of research, and are looking for funding sources to continue the working. While they have no plans to start an organization or non-profit, and it isn’t tied into any kind of degree program, Bubner said, “we do this because we are genuinely interested in it and want to contribute to a change in the current food system.”\u003c/p>\n\u003cp>Why are these researchers so excited about millet? For starters, it’s a nutritional powerhouse. While its levels of antioxidants, iron, protein, calcium, and B vitamins vary from variety to variety, like quinoa, it has higher levels of protein and micronutrients than corn or rice. It’s also gluten-free. But the team doesn’t want millet to be marketed specifically as a gluten-free food, because, as Hazra puts it, “everyone should eat it.”\u003c/p>\n\u003cp>Furthermore, she said, “Millets have a \u003ca href=\"http://www.fao.org/docrep/T0818E/T0818E0b.htm#Continue\">balanced nutritional profile\u003c/a>,” meaning they have fewer carbohydrates and more protein and fiber than common grains like rice, wheat, and corn.\u003c/p>\n\u003cp>For a grain with a nutritional profile similar to that of quinoa, millet also wins out in the budgetary department. According to Hazra, “Millet is the cheapest grain the bulk section” of her local supermarket; while organic quinoa sells there for $5.99 a pound, a pound of organic millet costs only $1.29. This is because as quinoa has grown in popularity, the price of it has increased, too. While it thrives in the harsh conditions of its native Bolivia and Peru, it must be adapted to grow elsewhere (\u003ca href=\"http://thefern.org/2014/10/quinoa-quarrel/\">something American scientists are working on\u003c/a>).\u003c/p>\n\u003cp>Lastly, millet is incredibly resilient in a variety of climates. The \u003ca href=\"http://www.cgiar.org/\">Consultative Group on International Agricultural Research\u003c/a> describes it as a crop that can be grown in the “hungry season,” meaning that it often flourishes at times when the previous year’s grain supplies are exhausted.\u003c/p>\n\u003cp>“It’s one of the only crops that will grow in very bad soil with very little water,” said Bubner, “which is why it’s grown so widely in Africa.” It also grows faster than other crops—an average of 110 days from seed to grain, said Bubner, noting that wheat takes a minimum of 140 days, and rice up to 150 days.\u003c/p>\n\u003cp>This drought-tolerant quality might be part of what has caught the eye of the Berkeley Food Institute, and others in California, where farmers are enduring an historic multi-year drought.\u003c/p>\n\u003cp>While there are 50 to 60 varieties of millet in existence, procuring seeds to grow them all would be nearly impossible, so the team is growing the four most widely available varieties at the school’s \u003ca href=\"https://gilltractfarm.wordpress.com/\">Gill Tract Community Farm\u003c/a>, an urban farm that is open to the community and gives researchers a place to experiment.\u003c/p>\n\u003cp>In addition to Proso, the researchers are growing Japanese Barnyard millet, “a beautiful variety that has thick husks but might be difficult to hull,” said Hazra; Pearl millet, the variety most commonly grown in India; and Foxtail millet, also called German millet. (Teff, the grain used to make the Ethiopian flatbread injera, is also a form of millet.)\u003c/p>\n\u003cp>The \u003ca href=\"http://farmermai.com/\">Millet\u003c/a> Project is also working with six California farmers—some of whom are already food activists in their own right, like Doug Mosel of the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a> and Mai Nguyen of Ca Phao Farm—north of the Bay Area. Many of the farmers are excited to be growing millet for the first time, with seed provided through the grant. “We can see how it fares in different regions and soils in Northern California, so we can learn what conditions it likes best,” said Bubner.\u003c/p>\n\u003cfigure id=\"attachment_101511\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet3.jpg\" alt=\"Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption).\" width=\"924\" height=\"614\" class=\"size-full wp-image-101511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption). \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the researchers have also gotten a crash course in farming, as they are tending to their own crops at the Gill Tract Farm, and have travelled to the other farms to help out. And even Bubner’s mother was drafted to join in, since she visited her daughter during planting time. “I told her she had it coming, since she’s the one who first introduced me to millet,” said Bubner.\u003c/p>\n\u003cp>On top of cultivating these unsung varieties, The Millet Project also recently held an exhibit extolling the virtues of the grain. They invited visitors to try foods like bread, crackers, and sausage made with millet, and gluten-free beer brewed from the grain. The hope is to pique the interest of eaters looking to expand their diets and eat more whole grains, and to help increase consumer demand, which could result in more millet grown and consumed in the U.S. in the not-too-distant future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking like the millet evangelist she is, Bubner recalled a recent visit to an agricultural area of Northern California where it was hot, dry, and all she saw was rice fields and almond trees, two crops known to rely heavily on irrigation. “I thought ‘Are you sure that’s a good idea?’ That could be millet,” she said.\u003c/p>\n\n","blocks":[],"excerpt":"A group of researchers hopes to bring this nutritious, drought-tolerant grain to the mainstream.","status":"publish","parent":0,"modified":1443672674,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1260},"headData":{"title":"Is Millet the Next Super Grain? | KQED","description":"A group of researchers hopes to bring this nutritious, drought-tolerant grain to the mainstream.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101505 http://ww2.kqed.org/bayareabites/?p=101505","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/01/is-millet-the-next-super-grain/","disqusTitle":"Is Millet the Next Super Grain?","path":"/bayareabites/101505/is-millet-the-next-super-grain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When scientists Amrita Hazra and Patricia Bubner arrived in Berkeley, California a few years back to do post-doctoral science at the University of California, they bonded over what they saw as an alarming lack of diversity in the American diet.\u003c/p>\n\u003cp>For one, Hazra, from India, and Bubner, from Austria, had both grown up eating many more diverse grains than they could find in the States. And they both had a fondness for \u003ca href=\"https://en.wikipedia.org/wiki/Millet\">millet\u003c/a>; Hazra likes to add it to soups, to give texture, while Bubner makes patties with it, or \u003ca href=\"http://themilletproject.org/recipes/desserts-and-bakery/sweet-millet-with-apples-and-honey/\">cooks it in milk like porridge\u003c/a> and adds apples and honey. But, Hazra was disappointed to learn that the variety of millets consumed in India are not available here, and they found that most Americans hardly ate it at all.\u003c/p>\n\u003cfigure id=\"attachment_101512\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet1.jpg\" alt=\"Millet Project team members Amrita Hazra (left) and Gavin Abreu (right)\" width=\"924\" height=\"614\" class=\"size-full wp-image-101512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Millet Project team members Amrita Hazra (left) and Gavin Abreu (right) \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While millet is grown and consumed in vast quantities in places like Africa, India, and parts of Europe, the ancient grain is much less popular here. In fact, it is mostly marketed for bird seed rather than for human consumption.\u003c/p>\n\u003cp>Millet is the term for a group of small seeded grasses. If you’ve ever cooked Proso millet, the variety available here, you know that it is yellow in color, and looks like a small bead when raw. Cooked in water or broth, it becomes fluffy in texture, with a slightly nutty taste. As with many grains though, it doesn’t have much flavor at all, and is mostly used as a vehicle to soak up whatever sauce you serve it with.\u003c/p>\n\u003cp>Earlier this year, Hazra and Bubner joined forces with Gavin Abreu, a student at U.C. Berkeley’s Haas School of Business, who had launched several food businesses in his native Mexico City, to create what they call \u003ca href=\"http://themilletproject.org/\">The Millet Project\u003c/a>. The project is geared toward, “rediscovering the traditions of cultivating millets and further reintroducing them into our diet.” The group applied for and was given seed funding from the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, which awards grants with the aim of diversifying the local food system. A third researcher, Pedro Gonçalves, who was interested in the grain’s sustainable properties, later joined the team.\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>They received $24,000 to fund one year of research, and are looking for funding sources to continue the working. While they have no plans to start an organization or non-profit, and it isn’t tied into any kind of degree program, Bubner said, “we do this because we are genuinely interested in it and want to contribute to a change in the current food system.”\u003c/p>\n\u003cp>Why are these researchers so excited about millet? For starters, it’s a nutritional powerhouse. While its levels of antioxidants, iron, protein, calcium, and B vitamins vary from variety to variety, like quinoa, it has higher levels of protein and micronutrients than corn or rice. It’s also gluten-free. But the team doesn’t want millet to be marketed specifically as a gluten-free food, because, as Hazra puts it, “everyone should eat it.”\u003c/p>\n\u003cp>Furthermore, she said, “Millets have a \u003ca href=\"http://www.fao.org/docrep/T0818E/T0818E0b.htm#Continue\">balanced nutritional profile\u003c/a>,” meaning they have fewer carbohydrates and more protein and fiber than common grains like rice, wheat, and corn.\u003c/p>\n\u003cp>For a grain with a nutritional profile similar to that of quinoa, millet also wins out in the budgetary department. According to Hazra, “Millet is the cheapest grain the bulk section” of her local supermarket; while organic quinoa sells there for $5.99 a pound, a pound of organic millet costs only $1.29. This is because as quinoa has grown in popularity, the price of it has increased, too. While it thrives in the harsh conditions of its native Bolivia and Peru, it must be adapted to grow elsewhere (\u003ca href=\"http://thefern.org/2014/10/quinoa-quarrel/\">something American scientists are working on\u003c/a>).\u003c/p>\n\u003cp>Lastly, millet is incredibly resilient in a variety of climates. The \u003ca href=\"http://www.cgiar.org/\">Consultative Group on International Agricultural Research\u003c/a> describes it as a crop that can be grown in the “hungry season,” meaning that it often flourishes at times when the previous year’s grain supplies are exhausted.\u003c/p>\n\u003cp>“It’s one of the only crops that will grow in very bad soil with very little water,” said Bubner, “which is why it’s grown so widely in Africa.” It also grows faster than other crops—an average of 110 days from seed to grain, said Bubner, noting that wheat takes a minimum of 140 days, and rice up to 150 days.\u003c/p>\n\u003cp>This drought-tolerant quality might be part of what has caught the eye of the Berkeley Food Institute, and others in California, where farmers are enduring an historic multi-year drought.\u003c/p>\n\u003cp>While there are 50 to 60 varieties of millet in existence, procuring seeds to grow them all would be nearly impossible, so the team is growing the four most widely available varieties at the school’s \u003ca href=\"https://gilltractfarm.wordpress.com/\">Gill Tract Community Farm\u003c/a>, an urban farm that is open to the community and gives researchers a place to experiment.\u003c/p>\n\u003cp>In addition to Proso, the researchers are growing Japanese Barnyard millet, “a beautiful variety that has thick husks but might be difficult to hull,” said Hazra; Pearl millet, the variety most commonly grown in India; and Foxtail millet, also called German millet. (Teff, the grain used to make the Ethiopian flatbread injera, is also a form of millet.)\u003c/p>\n\u003cp>The \u003ca href=\"http://farmermai.com/\">Millet\u003c/a> Project is also working with six California farmers—some of whom are already food activists in their own right, like Doug Mosel of the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a> and Mai Nguyen of Ca Phao Farm—north of the Bay Area. Many of the farmers are excited to be growing millet for the first time, with seed provided through the grant. “We can see how it fares in different regions and soils in Northern California, so we can learn what conditions it likes best,” said Bubner.\u003c/p>\n\u003cfigure id=\"attachment_101511\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet3.jpg\" alt=\"Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption).\" width=\"924\" height=\"614\" class=\"size-full wp-image-101511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption). \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the researchers have also gotten a crash course in farming, as they are tending to their own crops at the Gill Tract Farm, and have travelled to the other farms to help out. And even Bubner’s mother was drafted to join in, since she visited her daughter during planting time. “I told her she had it coming, since she’s the one who first introduced me to millet,” said Bubner.\u003c/p>\n\u003cp>On top of cultivating these unsung varieties, The Millet Project also recently held an exhibit extolling the virtues of the grain. They invited visitors to try foods like bread, crackers, and sausage made with millet, and gluten-free beer brewed from the grain. The hope is to pique the interest of eaters looking to expand their diets and eat more whole grains, and to help increase consumer demand, which could result in more millet grown and consumed in the U.S. in the not-too-distant future.\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>Speaking like the millet evangelist she is, Bubner recalled a recent visit to an agricultural area of Northern California where it was hot, dry, and all she saw was rice fields and almond trees, two crops known to rely heavily on irrigation. “I thought ‘Are you sure that’s a good idea?’ That could be millet,” she said.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101505/is-millet-the-next-super-grain","authors":["5583","5567"],"categories":["bayareabites_264","bayareabites_13718","bayareabites_8770","bayareabites_2554"],"tags":["bayareabites_129","bayareabites_2143","bayareabites_744","bayareabites_8860","bayareabites_13517"],"featImg":"bayareabites_101506","label":"bayareabites"},"bayareabites_96584":{"type":"posts","id":"bayareabites_96584","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96584","score":null,"sort":[1433376692000]},"guestAuthors":[],"slug":"drought-may-cost-californias-farmers-almost-3-billion-in-2015","title":"Drought May Cost California's Farmers Almost $3 Billion In 2015","publishDate":1433376692,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The state's farmers could be out $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed by the end of 2015, researchers at UC Davis write in a new report.","status":"publish","parent":0,"modified":1556745933,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":533},"headData":{"title":"Drought May Cost California's Farmers Almost $3 Billion In 2015 | KQED","description":"The state's farmers could be out $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed by the end of 2015, researchers at UC Davis write in a new report.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96584 http://ww2.kqed.org/bayareabites/?p=96584","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/03/drought-may-cost-californias-farmers-almost-3-billion-in-2015/","disqusTitle":"Drought May Cost California's Farmers Almost $3 Billion In 2015","nprByline":"Sam Sanders, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"411802252","nprApiLink":"http://api.npr.org/query?id=411802252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/03/411802252/drought-may-cost-californias-farmers-almost-3-billion-in-2015?ft=nprml&f=411802252","nprRetrievedStory":"1","nprPubDate":"Wed, 03 Jun 2015 17:46:00 -0400","nprStoryDate":"Wed, 03 Jun 2015 17:46:00 -0400","nprLastModifiedDate":"Wed, 03 Jun 2015 17:46:30 -0400","path":"/bayareabites/96584/drought-may-cost-californias-farmers-almost-3-billion-in-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\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 groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96584/drought-may-cost-californias-farmers-almost-3-billion-in-2015","authors":["byline_bayareabites_96584"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_129","bayareabites_2143","bayareabites_14775","bayareabites_11497"],"featImg":"bayareabites_96585","label":"bayareabites"},"bayareabites_96481":{"type":"posts","id":"bayareabites_96481","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96481","score":null,"sort":[1432929654000]},"guestAuthors":[],"slug":"somethings-spawning-on-appalachias-forest-farms","title":"Something's Spawning On Appalachia's Forest Farms","publishDate":1432929654,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Many farmers in Appalachia are cultivating food not in big open fields but deep in the forest — where ramps, hazelnuts and maple trees for syrup thrive.\u003c/p>\n\u003cp>But some would like to see the region producing even more forest-grown products — in particular, mushrooms — to meet growing demand at specialty food stores and restaurants that serve local ingredients.\u003c/p>\n\u003cp>The catch? Cultivating mushrooms is labor-intensive, and if you want to sell them to the public, you'll need to show proof that they're edible and safe.\u003c/p>\n\u003cp>A handful of people in Appalachia have been growing shiitake mushrooms for decades.\u003c/p>\n\u003cp>Just outside the town of Milton, W.Va., Bob Maslowski owns a 140-acre forest where he grows and collects 21 different edible types of mushrooms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maslowski and his wife Susan have what is called a forest farm. Aside from mushrooms, they also harvest elderberries, raspberries, and wild onions called ramps from their forest.\u003c/p>\n\u003cp>This doesn't look like a traditional farm with rows of crops. This is full of tall shadows from the trees, with birds chirping above our heads. It's quite idyllic, and not a tractor in sight.\u003c/p>\n\u003cp>But sometimes you might hear the sound of Maslowski drilling holes into oak logs, on the edge of the forest. He uses the logs to grow shiitake mushrooms.\u003c/p>\n\u003cp>Maslowski orders shiitake spawn from Wisconsin. The plugs look like little erasers from a pencil, and inside each one are tiny dormant mushrooms.\u003c/p>\n\u003cp>He then sticks these plugs into an oak log from his forest. He says the logs last between four to six years and give him several spawns of shiitake each year.\u003c/p>\n\u003cp>Maslowski has been growing shiitake mushrooms for about two decades. This is all mostly a hobby for him and his wife, Susan.\u003c/p>\n\u003cp>\"Basically, when we have a really good spawn run, we'll take 9-10 bags to the farmers market,\" he says. They sell the three-ounce bags for about $3 each.\u003c/p>\n\u003cp>The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. They share their latest inspirations at dinner parties and potluck gatherings with friends who also grow and cook local shiitakes.\u003c/p>\n\u003cfigure id=\"attachment_96482\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-96482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg\" alt=\"The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup.\" width=\"960\" height=\"636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-800x530.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup. \u003ccite>(Courtesy of Susan Maslowski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from a few customers at the farmers' market, and friends who also grow shiitakes, Maslowski says he doesn't meet many people who've tried specialty mushrooms – except for those who know and love morels.\u003c/p>\n\u003cp>\"Appalachians really love the morels. And they'll pick them just deep fry them.\" In Kentucky, he says, that dish is called Dry Land Fish.\u003c/p>\n\u003cp>But Maslowski says he isn't supposed to sell wild mushrooms at farmers markets because to the Health Department can't inspect them to make sure they are safe for human consumption.\u003c/p>\n\u003cp>He's allowed to sell cultivated shiitake and oyster mushrooms is because they are grown from spores. At the farmers' market, he has to show proof that he bought the spores — and that his mushrooms didn't grow wild in the forest.\u003c/p>\n\u003cp>Maslowski collects morels on his own land along with other wild mushrooms, like chanterelles. But he doesn't sell those. They're too precious. He only collects enough for him and his wife to eat.\u003c/p>\n\u003cp>His hope is to encourage more farmers to start growing shiitakes because he'd like to see the community of mushroom farmers continue to grow in West Virginia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wvstateu.edu/Land-Grant/Administration-Staff.aspx\">Brad Cochran\u003c/a> is an extension agent with West Virginia State University who's working to encourage more farmers to grow shiitake mushrooms, which he says could be perfect for West Virginians who are looking to make a bit of extra cash.\u003c/p>\n\u003cp>\"There is a lot of demand, especially here in the Charleston-Huntington metro area, because there are so many up and coming restaurants and really cool chefs around town that are just dying to get a hold of some good locally grown mushrooms,\" Cochran says.\u003c/p>\n\u003cp>Cochran says there are more and more studies being done that show the health benefits for eating mushrooms.\u003c/p>\n\u003cp>His favorite recipe is the most basic: sautéed mushrooms in some butter with a little garlic.\u003c/p>\n\u003cp>He'll use shiitakes from the grocery store, if he has to. But he says the dish is really the best when the mushrooms come from a local forest, or even his own back yard log.\u003c/p>\n\u003cp>\u003cem>A version of this story was first published by West Virginia Public Broadcasting's show, \u003ca href=\"http://wvpublic.org/programs/inside-appalachia\">Inside Appalachia\u003c/a>, as part of a new food segment called \u003ca href=\"http://wvpublic.org/term/appetite-appalachia\">Appetite Appalachia\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Agriculture experts say the forests of West Virginia are perfect for cultivating mushrooms. They're urging more people to farm shiitakes to meet demand at specialty food stores and restaurants.","status":"publish","parent":0,"modified":1556747441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":782},"headData":{"title":"Something's Spawning On Appalachia's Forest Farms | KQED","description":"Agriculture experts say the forests of West Virginia are perfect for cultivating mushrooms. They're urging more people to farm shiitakes to meet demand at specialty food stores and restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96481 http://ww2.kqed.org/bayareabites/?p=96481","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/29/somethings-spawning-on-appalachias-forest-farms/","disqusTitle":"Something's Spawning On Appalachia's Forest Farms","nprByline":"Roxy Todd, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"410304919","nprApiLink":"http://api.npr.org/query?id=410304919&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/28/410304919/somethings-spawning-on-appalachias-forest-farms?ft=nprml&f=410304919","nprRetrievedStory":"1","nprPubDate":"Thu, 28 May 2015 17:45:00 -0400","nprStoryDate":"Thu, 28 May 2015 17:44:00 -0400","nprLastModifiedDate":"Thu, 28 May 2015 17:45:08 -0400","path":"/bayareabites/96481/somethings-spawning-on-appalachias-forest-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many farmers in Appalachia are cultivating food not in big open fields but deep in the forest — where ramps, hazelnuts and maple trees for syrup thrive.\u003c/p>\n\u003cp>But some would like to see the region producing even more forest-grown products — in particular, mushrooms — to meet growing demand at specialty food stores and restaurants that serve local ingredients.\u003c/p>\n\u003cp>The catch? Cultivating mushrooms is labor-intensive, and if you want to sell them to the public, you'll need to show proof that they're edible and safe.\u003c/p>\n\u003cp>A handful of people in Appalachia have been growing shiitake mushrooms for decades.\u003c/p>\n\u003cp>Just outside the town of Milton, W.Va., Bob Maslowski owns a 140-acre forest where he grows and collects 21 different edible types of mushrooms.\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>Maslowski and his wife Susan have what is called a forest farm. Aside from mushrooms, they also harvest elderberries, raspberries, and wild onions called ramps from their forest.\u003c/p>\n\u003cp>This doesn't look like a traditional farm with rows of crops. This is full of tall shadows from the trees, with birds chirping above our heads. It's quite idyllic, and not a tractor in sight.\u003c/p>\n\u003cp>But sometimes you might hear the sound of Maslowski drilling holes into oak logs, on the edge of the forest. He uses the logs to grow shiitake mushrooms.\u003c/p>\n\u003cp>Maslowski orders shiitake spawn from Wisconsin. The plugs look like little erasers from a pencil, and inside each one are tiny dormant mushrooms.\u003c/p>\n\u003cp>He then sticks these plugs into an oak log from his forest. He says the logs last between four to six years and give him several spawns of shiitake each year.\u003c/p>\n\u003cp>Maslowski has been growing shiitake mushrooms for about two decades. This is all mostly a hobby for him and his wife, Susan.\u003c/p>\n\u003cp>\"Basically, when we have a really good spawn run, we'll take 9-10 bags to the farmers market,\" he says. They sell the three-ounce bags for about $3 each.\u003c/p>\n\u003cp>The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. They share their latest inspirations at dinner parties and potluck gatherings with friends who also grow and cook local shiitakes.\u003c/p>\n\u003cfigure id=\"attachment_96482\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-96482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg\" alt=\"The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup.\" width=\"960\" height=\"636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mushroom-soup-1_enl-846091f7f5abbd370da0ad2e9636d4efd16b3da8-800x530.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The Maslowskis love to cook, and with each mushroom harvest, they invent new recipes. One of their favorite dishes is Hungarian mushroom soup. \u003ccite>(Courtesy of Susan Maslowski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from a few customers at the farmers' market, and friends who also grow shiitakes, Maslowski says he doesn't meet many people who've tried specialty mushrooms – except for those who know and love morels.\u003c/p>\n\u003cp>\"Appalachians really love the morels. And they'll pick them just deep fry them.\" In Kentucky, he says, that dish is called Dry Land Fish.\u003c/p>\n\u003cp>But Maslowski says he isn't supposed to sell wild mushrooms at farmers markets because to the Health Department can't inspect them to make sure they are safe for human consumption.\u003c/p>\n\u003cp>He's allowed to sell cultivated shiitake and oyster mushrooms is because they are grown from spores. At the farmers' market, he has to show proof that he bought the spores — and that his mushrooms didn't grow wild in the forest.\u003c/p>\n\u003cp>Maslowski collects morels on his own land along with other wild mushrooms, like chanterelles. But he doesn't sell those. They're too precious. He only collects enough for him and his wife to eat.\u003c/p>\n\u003cp>His hope is to encourage more farmers to start growing shiitakes because he'd like to see the community of mushroom farmers continue to grow in West Virginia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wvstateu.edu/Land-Grant/Administration-Staff.aspx\">Brad Cochran\u003c/a> is an extension agent with West Virginia State University who's working to encourage more farmers to grow shiitake mushrooms, which he says could be perfect for West Virginians who are looking to make a bit of extra cash.\u003c/p>\n\u003cp>\"There is a lot of demand, especially here in the Charleston-Huntington metro area, because there are so many up and coming restaurants and really cool chefs around town that are just dying to get a hold of some good locally grown mushrooms,\" Cochran says.\u003c/p>\n\u003cp>Cochran says there are more and more studies being done that show the health benefits for eating mushrooms.\u003c/p>\n\u003cp>His favorite recipe is the most basic: sautéed mushrooms in some butter with a little garlic.\u003c/p>\n\u003cp>He'll use shiitakes from the grocery store, if he has to. But he says the dish is really the best when the mushrooms come from a local forest, or even his own back yard log.\u003c/p>\n\u003cp>\u003cem>A version of this story was first published by West Virginia Public Broadcasting's show, \u003ca href=\"http://wvpublic.org/programs/inside-appalachia\">Inside Appalachia\u003c/a>, as part of a new food segment called \u003ca href=\"http://wvpublic.org/term/appetite-appalachia\">Appetite Appalachia\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96481/somethings-spawning-on-appalachias-forest-farms","authors":["byline_bayareabites_96481"],"categories":["bayareabites_1874"],"tags":["bayareabites_2143","bayareabites_13830"],"featImg":"bayareabites_96484","label":"bayareabites"},"bayareabites_96228":{"type":"posts","id":"bayareabites_96228","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96228","score":null,"sort":[1432051250000]},"guestAuthors":[],"slug":"who-is-behind-those-water-signs-on-the-i-5","title":"Who Is Behind Those Water Signs On I-5?","publishDate":1432051250,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=myTQOHKPj-Q\u003c/p>\n\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The signs, \"Congress Created Dust Bowl,\" \"No Water=No Jobs,\" are the work of Families Protecting The Valley, a group of farmers desperate to get your attention. ","status":"publish","parent":0,"modified":1556744943,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1420},"headData":{"title":"Who Is Behind Those Water Signs On I-5? | KQED","description":"The signs, "Congress Created Dust Bowl," "No Water=No Jobs," are the work of Families Protecting The Valley, a group of farmers desperate to get your attention. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96228 http://ww2.kqed.org/bayareabites/?p=96228","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/19/who-is-behind-those-water-signs-on-the-i-5/","disqusTitle":"Who Is Behind Those Water Signs On I-5?","path":"/bayareabites/96228/who-is-behind-those-water-signs-on-the-i-5","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>They’re a ubiquitous sight on the I-5: giant signs posted along the highway blaring dire messages about the water supply, farming, and what's endangering both (politicians, mainly).\u003c/p>\n\u003cp>While the signs have been up for nearly a decade, they’ve taken on a particular resonance in the last few years. Years of record \u003ca href=\"http://www.sfgate.com/bayarea/article/California-drought-Jerry-Brown-declares-5152625.php\" target=\"_blank\" rel=\"noopener\">low rainfall\u003c/a> and the \u003ca href=\"http://droughtmonitor.unl.edu/Home/RegionalDroughtMonitor.aspx?west\" target=\"_blank\" rel=\"noopener\">subsequent drought\u003c/a> have left once-fertile fields dry and barren. For sheltered city dwellers, the signs are a stark reminder of California's \u003ca href=\"http://watereconomics.ucsd.edu/cali_timeline.html\" target=\"_blank\" rel=\"noopener\">never-ending water fight\u003c/a>.\u003c/p>\n\u003cp>The signs are the work of \u003ca href=\"http://www.familiesprotectingthevalley.com/\" target=\"_blank\" rel=\"noopener\">Families Protecting the Valley\u003c/a> (FPV), a loosely organized group of farmers and concerned locals in the San Joaquin Valley, whose mission is to add another voice to the state’s ongoing conversation about water. Armed with a small budget and the support of the local community, the group is trying to take back the water narrative from politicians, businesses and environmentalists.\u003c/p>\n\u003cp>“The environmentalists, you’ve got to give them credit,” said Denis Prosperi, founder of Families Protecting the Valley. “They’ve done a hell of a PR job convincing people that there’s enough water for fish and farmers, enough water for everybody, we've just got to manage it differently. Well, there’s not. There never was.”\u003c/p>\n\u003cp>The Madera farmer (almonds and wine grapes) started the organization in 2000, when Enron was trying to build \u003ca href=\"https://books.google.com/books?id=MVt5AAAAQBAJ&pg=PT232&lpg=PT232&dq=Azurix+madera&source=bl&ots=O8xCNyIKUw&sig=ybZcP-rLcRjAm8UdJGDSXUjmDWY&hl=en&sa=X&ei=tLdWVbrPJsPFsAXw7IHYBg&ved=0CDkQ6AEwBg#v=onepage&q=Azurix%20madera&f=false\" target=\"_blank\" rel=\"noopener\">a $45 million water bank in Madera County\u003c/a>. Residents and local businesses donated time and money to oppose the project, and managed to successfully kill it. The group was dormant for a few years, re-constituting to fight the \u003ca href=\"http://www.mcclatchydc.com/2009/10/27/77853/san-joaquin-restoration-fight.html\" target=\"_blank\" rel=\"noopener\">San Joaquin River Restoration Program\u003c/a>, which it believed would have debilitating effects on the surface water supply for farmers. The \u003ca href=\"https://www.wildlife.ca.gov/Regions/4/San-Joaquin-River\" target=\"_blank\" rel=\"noopener\">river restoration program\u003c/a>, designed “to restore and maintain fish populations in ‘good condition’ in the main stem of the San Joaquin River below Friant Dam to the confluence of the Merced River,\" was the result of a settlement agreement in a lawsuit filed by environmental groups. Prosperi formalized the group during this period, putting together a board of directors, and setting up a website and email newsletter.\u003c/p>\n\u003cfigure id=\"attachment_96234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edied3.jpg\" alt=\"The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\" width=\"1920\" height=\"1885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-400x393.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-800x785.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1440x1414.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-1180x1158.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-960x943.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edied3-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signs are so iconic they were even featured in this Kickstarter funded board game about California's water issues. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Since then, the group has been agitating for the rights of farmers to have continued access to water, and has offered \u003ca href=\"http://www.familiesprotectingthevalley.com/responses-m-57-57.html\" target=\"_blank\" rel=\"noopener\">many suggestions\u003c/a> for how the state’s budget and water supply should be allocated. Despite the agriculture lobby’s \u003ca href=\"http://www.opensecrets.org/news/2014/04/the-politics-of-drought-california-water-interests-prime-the-pump-in-washington/\" target=\"_blank\" rel=\"noopener\">powerful presence\u003c/a> in Sacramento, the group doesn't feel heard. It wants the valley's sizable role in both the state’s economy and on the nation’s dinner table to be reflected in the water farmers there receive.\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>“We’re very close to the tipping point, in that if we don’t have a change in policy very quickly about solving the problem long term, then the economic dislocation is going to start,” said Prosperi. “It’s going to be very hard. Detroit -- that’s what it’s going to look like.”\u003c/p>\n\u003cp>The situation has become increasingly dire. Paltry rainfall has left valley farmers with less water than ever. Last year, they were hit with a staggering blow: all farmers who got their water from the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\" target=\"_blank\" rel=\"noopener\">Central Valley Project\u003c/a>, which provides water to over three million acres of farmland, including six of the country’s seven most productive farming counties, \u003ca href=\"http://www.circleofblue.org/waternews/2015/world/california-drought-cuts-farm-water-allocation-zero-second-consecutive-year/\" target=\"_blank\" rel=\"noopener\">would receive no water\u003c/a> at all. This move forced the farmers to use water already in reserve or, if possible, to buy water from another source. Things didn’t get better this year. The farmers again didn’t receive any allocations from the Central Valley Project, and the group has little faith in any of Governor Brown’s plans to address the issue.\u003c/p>\n\u003cp>In addition to these hardships, the farmers have had to deal with the general public's increasing antipathy towards farmers’ water use. As the state sees more reservoirs and rivers run dry, agriculture, which \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\" target=\"_blank\" rel=\"noopener\">most sources agree\u003c/a> uses 80% of the state’s water, has become a \u003ca href=\"http://www.washingtonpost.com/blogs/govbeat/wp/2015/04/03/agriculture-is-80-percent-of-water-use-in-california-why-arent-farmers-being-forced-to-cut-back/\" target=\"_blank\" rel=\"noopener\">popular target\u003c/a>. Families Protecting The Valley contends that agriculture only \u003ca href=\"http://www.familiesprotectingthevalley.com/news.php?ax=v&n=10&id=10&nid=394\" target=\"_blank\" rel=\"noopener\">uses about 40%\u003c/a> of the state’s water. (\u003ca href=\"http://pacinst.org/publication/sustaining-california-agriculture-in-an-uncertain-future/\" target=\"_blank\" rel=\"noopener\">Learn more\u003c/a> about this complicated and often contentious subject.)\u003c/p>\n\u003cp>And so, over the years, the farmers have been forced to become public relations experts.\u003c/p>\n\u003cp>“I give the environmental community credit. They came out saying ag uses 80% of the water, one gallon per [almond] and they blanketed the media to the point where the lie becomes the truth,” Prosperi said. “Our side hasn’t done that. Farmers aren’t made that way. They think, ‘Well, they’re wrong, we’re right, people gotta see that.’ Well, people don’t see it, and we’re losing the PR battle. In fact, I’ll say we already lost the PR battle.”\u003c/p>\n\u003cp>Families Protecting the Valley tried a few different methods. The group sent people to meetings in Sacramento, created a TV ad, and has sent people to San Francisco to pass out flyers. None of these measures were enough to get the message sufficiently into the mainstream, and proved too expensive for the group, which survives solely on donations. It needed a cheap and effective way to get its message into the world.\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/myTQOHKPj-Q'\n title='//www.youtube.com/embed/myTQOHKPj-Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>That's where the signs came in. Around 2008, with the help of a friend, Hanford real estate broker and former farmer Russ Waymire put up the group's first sign: “Congress Created Dust Bowl.” Other signs soon followed, but it took awhile to get the message right. Waymire and his pals tried different size signs, experimenting with the fewest number of words needed to get the point across. FPV members drove down the highway at 80 miles an hour to see if the signs were legible. Local farmers quickly became interested in the project, offering up their land to host signs, while others started to put up signs of their own along Highway 99 and Interstate 5.\u003c/p>\n\u003cp>People were eager to help, Waymire said. “Some people were saying ‘We’re not working weekends, we’re not getting enough hours, want us to stand out here? Get us some signs, we’ll stand out here by I-5 and we'll tell these people.’\u003c/p>\n\u003cp>“Most people, they’re busy with their lives, believing what people are telling them and what they hear, which is that farmers are the problem.”\u003c/p>\n\u003cfigure id=\"attachment_96236\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96236\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/edited1.jpg\" alt=\"One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\" width=\"602\" height=\"383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1.jpg 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/edited1-400x254.jpg 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">One of Families Protecting The Valley's signs. Photo: Families Protecting The Valley\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone, both Prosperi and Waymire speak quickly and passionately, carefully laying out their evidence and information for their cause like lawyers at trial. It’s a hard fight, one they feel they are losing.\u003c/p>\n\u003cp>“People ask us, are you guys going to win or lose? And I [say] no, we’ve already lost. I’m not stupid,” Prosperi said. “But the point is: I want to get enough people to hear the other side, where somewhere out in the future, somebody will say, ‘You know, those guys were right.’”\u003c/p>\n\u003cp>Though Prosperi and Waymire worry they are fighting a losing battle, they can’t stop. Farms \u003ca href=\"http://www.theguardian.com/us-news/2015/may/05/california-drought-farms-silence\" target=\"_blank\" rel=\"noopener\">are dying\u003c/a>, families are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\" target=\"_blank\" rel=\"noopener\">losing their livelihoods\u003c/a> and there’s no end in sight. Yet still they press on, trying to share their perspective on how California's water resources should be used, bit by bit, sign by sign, in the hope that one day soon, people will wake up and realize how wrong they’ve been.\u003c/p>\n\u003cp>“We were fighting before the drought. Now the drought has brought to a head what we’ve been telling people for years is going to happen,” Prosperi said. “Hopefully somewhere along the line, there’ll be a realization that the state is going in the wrong direction. But if they don’t do something quick, it’s going to be too late.”\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>\u003cstrong>Editor's Note:\u003c/strong> \u003ci>This post has been updated since publication, adding clarifying information about some of the water projects discussed.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96228/who-is-behind-those-water-signs-on-the-i-5","authors":["5566"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_129","bayareabites_2143","bayareabites_14775","bayareabites_11497"],"featImg":"bayareabites_96235","label":"bayareabites"},"bayareabites_96095":{"type":"posts","id":"bayareabites_96095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96095","score":null,"sort":[1431544171000]},"guestAuthors":[],"slug":"why-california-farmers-are-conflicted-about-using-less-water","title":"Why California Farmers Are Conflicted About Using Less Water","publishDate":1431544171,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story from NPR's \"All Things Considered.\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3\u003c/p>\n\u003cp>The drought across much of the Western U.S. is now in its fourth year. In California — where it's the most intense — farms are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/07/398106067/calif-s-farmers-gulp-most-of-states-water-but-say-theyve-cut-back\">not under the same strict orders to conserve\u003c/a> as cities are.\u003c/p>\n\u003cp>And inside the agriculture industry, farmers are quietly debating how best to respond to the drought. Given uncertainty around pending state regulations, some say there may be an incentive to not invest in water-saving technologies right now.\u003c/p>\n\u003cp>In the world of water conservation, there are a few no-brainer solutions. Take drip irrigation.\u003c/p>\n\u003cp>In the Salinas Valley — known as the Salad Bowl of the World — a big green, creaky tractor rolls over the acres of empty fields. It's not planting seeds. It's laying down a long thin rubber tube — called drip tape.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Michael Antle, farm manager with \u003ca href=\"http://www.taproduce.com/consumer/our-story.php\">Tanimura & Antle\u003c/a>, points to the levers that pull the tape, like a sewing machine pulls thread from a wheel, and inject it into the ground. \"The weight of the soil on top of the tape holds it in,\" he explains.\u003c/p>\n\u003cp>Drip irrigation is not new tech; it's just tried and true tech. The co-founder of Antle's grandfather's farm, George Tanimura, introduced this method for lettuce decades ago. (The drip method was used as far back as \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377400001190\">1st century B.C. China\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_96096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96096\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/20150506_144550-dd4aa12ee1c71e6c1f90358d4f3ceabe73f81373-e1431542949356.jpg\" alt=\"Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley. \u003ccite>( Aarti Shahani/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tape has little slits. Turn on the faucet and water seeps out, gradually, close to the seeds. It's the farmer's version of a low-flow toilet — and a nice way to save water in windy Salinas Valley.\u003c/p>\n\u003cp>Scott Rossi, another manager here, says regular sprinklers are constantly missing their mark in this wind. \"It's blowing pretty good, I'd say 12 miles an hour,\" he says. \"We're pretty much slaves to the weather.\"\u003c/p>\n\u003cp>\u003cstrong>Drill Versus Drip\u003c/strong>\u003c/p>\n\u003cp>Tanimura & Antle uses drip in nearly all its fields. But about 40 percent of farmland in Salinas doesn't do any drip irrigation at all, according to the Monterey County Farm Bureau. And a \u003ca href=\"http://ascelibrary.org/doi/abs/10.1061/%28ASCE%29IR.1943-4774.0000538?journalCode=jidedh\" target=\"_blank\" rel=\"noopener\">recent statewide survey\u003c/a> found that farmland using drip (and another water-conserving technique called micro-irrigation) increased by just 5 percent in the decade ended in 2010.\u003c/p>\n\u003cp>Rossi says many farmers have decided to drill instead of drip — to go deeper into their wells, even if it hurts the overall supply of groundwater — because in the short term it's cheaper. That bugs him.\u003c/p>\n\u003cp>\"You're saving, and then your neighbor's well next door to you is pumping and there's the sprinkler again,\" Rossi says. \"But they'll follow suit here soon or they're gonna have to follow suit soon.\"\u003c/p>\n\u003cp>\u003cstrong>Incentive To Not Conserve\u003c/strong>\u003c/p>\n\u003cp>What farms will have to do is actually a matter of huge debate — and some say there is an incentive to not conserve.\u003c/p>\n\u003cp>As part of the implementation of California's 2014 Sustainable Groundwater Management Act, new agencies are being formed across California to set baselines. Norm Groot, director of the \u003ca href=\"http://montereycfb.com/index.php?page=what-we-do\">Monterey County Farm Bureau\u003c/a>, says many farmers fear if they take less groundwater now, the baselines set for them will be smaller.\u003c/p>\n\u003cp>\"It is very much a tricky situation,\" he says. \"You're asking people to conserve. And then you're establishing a further number that they have to conserve. And that's where the pain starts, is that they do the easy parts first, and then they don't get credit for that later on.\"\u003c/p>\n\u003cp>It's that economics problem, game theory. In a zero-sum game, where there's only so much to go around, you don't want to lose your piece of the pie.\u003c/p>\n\u003cp>Groot adds that farms have already taken steps to conserve, investing in drip irrigation where it's practicable for the crops being grown, installing soil moisture censors, and even using weather station data to determine when a plant is most receptive to watering.\u003c/p>\n\u003cp>While giant farms like Tanimura & Antle can afford to lose a crop because of reduced water supplies, Groot says the small, family-owned farms will shut down. So they're fighting for survival. \"What choice do they have but to say, 'No, don't take my water, because it takes water to grow my crops'?\"\u003c/p>\n\u003cp>\u003cstrong>A \u003c/strong>\u003cstrong>Bigger Pie?\u003c/strong>\u003c/p>\n\u003cp>Local optimists say one choice is to make the pie bigger.\u003c/p>\n\u003cp>At a water recycling plant in Monterey County, Gary Petersen, the head of public works for the city of Salinas, explains how sewer water is purified into a source that isn't quite potable, but can be used for crops.\u003c/p>\n\u003cp>Last year, his team realized it could take the water used to wash lettuce in the factories — hundreds of millions of gallons — and divert it here, to be recycled. Otherwise, it was just going into a pool that evaporated.\u003c/p>\n\u003cp>Petersen says while water from the operation can't feed an entire valley, it matters because the farmers, who often work on their own, joined hands to make it happen.\u003c/p>\n\u003cp>\"What we're seeing, especially with the continued drought, is that if we don't get together on this, there's going to be some really big losers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Cities in California have been ordered to cut water use. Farms have not, yet. Inside the industry, there's a quiet debate: Does it makes sense to invest in water-conserving tech now — or later?","status":"publish","parent":0,"modified":1556745506,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":925},"headData":{"title":"Why California Farmers Are Conflicted About Using Less Water | KQED","description":"Cities in California have been ordered to cut water use. Farms have not, yet. Inside the industry, there's a quiet debate: Does it makes sense to invest in water-conserving tech now — or later?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96095 http://ww2.kqed.org/bayareabites/?p=96095","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/13/why-california-farmers-are-conflicted-about-using-less-water/","disqusTitle":"Why California Farmers Are Conflicted About Using Less Water","nprByline":"Aarti Shahani, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\" />NPR Food\u003c/a>","nprStoryId":"405888966","nprApiLink":"http://api.npr.org/query?id=405888966&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/alltechconsidered/2015/05/11/405888966/why-california-farmers-are-conflicted-about-using-less-water?ft=nprml&f=405888966","nprRetrievedStory":"1","nprPubDate":"Tue, 12 May 2015 08:58:00 -0400","nprStoryDate":"Mon, 11 May 2015 16:42:00 -0400","nprLastModifiedDate":"Tue, 12 May 2015 08:58:16 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3?orgId=1&topicId=1003&d=260&p=2&story=405888966&t=progseg&e=405936490&seg=14&ft=nprml&f=405888966","nprAudioM3u":"http://api.npr.org/m3u/1405955658-e0b8de.m3u?orgId=1&topicId=1003&d=260&p=2&story=405888966&t=progseg&e=405936490&seg=14&ft=nprml&f=405888966","audioTrackLength":260,"path":"/bayareabites/96095/why-california-farmers-are-conflicted-about-using-less-water","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3?orgId=1&topicId=1003&d=260&p=2&story=405888966&t=progseg&e=405936490&seg=14&ft=nprml&f=405888966","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from NPR's \"All Things Considered.\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150511_atc_why_california_farmers_are_conflicted_about_using_less_water.mp3\u003c/p>\n\u003cp>The drought across much of the Western U.S. is now in its fourth year. In California — where it's the most intense — farms are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/07/398106067/calif-s-farmers-gulp-most-of-states-water-but-say-theyve-cut-back\">not under the same strict orders to conserve\u003c/a> as cities are.\u003c/p>\n\u003cp>And inside the agriculture industry, farmers are quietly debating how best to respond to the drought. Given uncertainty around pending state regulations, some say there may be an incentive to not invest in water-saving technologies right now.\u003c/p>\n\u003cp>In the world of water conservation, there are a few no-brainer solutions. Take drip irrigation.\u003c/p>\n\u003cp>In the Salinas Valley — known as the Salad Bowl of the World — a big green, creaky tractor rolls over the acres of empty fields. It's not planting seeds. It's laying down a long thin rubber tube — called drip tape.\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>Michael Antle, farm manager with \u003ca href=\"http://www.taproduce.com/consumer/our-story.php\">Tanimura & Antle\u003c/a>, points to the levers that pull the tape, like a sewing machine pulls thread from a wheel, and inject it into the ground. \"The weight of the soil on top of the tape holds it in,\" he explains.\u003c/p>\n\u003cp>Drip irrigation is not new tech; it's just tried and true tech. The co-founder of Antle's grandfather's farm, George Tanimura, introduced this method for lettuce decades ago. (The drip method was used as far back as \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377400001190\">1st century B.C. China\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_96096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96096\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/20150506_144550-dd4aa12ee1c71e6c1f90358d4f3ceabe73f81373-e1431542949356.jpg\" alt=\"Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Tanimura & Antle workers use tractors to install drip tape into fields that will be used to grow lettuce and other crops in California's Salinas Valley. \u003ccite>( Aarti Shahani/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tape has little slits. Turn on the faucet and water seeps out, gradually, close to the seeds. It's the farmer's version of a low-flow toilet — and a nice way to save water in windy Salinas Valley.\u003c/p>\n\u003cp>Scott Rossi, another manager here, says regular sprinklers are constantly missing their mark in this wind. \"It's blowing pretty good, I'd say 12 miles an hour,\" he says. \"We're pretty much slaves to the weather.\"\u003c/p>\n\u003cp>\u003cstrong>Drill Versus Drip\u003c/strong>\u003c/p>\n\u003cp>Tanimura & Antle uses drip in nearly all its fields. But about 40 percent of farmland in Salinas doesn't do any drip irrigation at all, according to the Monterey County Farm Bureau. And a \u003ca href=\"http://ascelibrary.org/doi/abs/10.1061/%28ASCE%29IR.1943-4774.0000538?journalCode=jidedh\" target=\"_blank\" rel=\"noopener\">recent statewide survey\u003c/a> found that farmland using drip (and another water-conserving technique called micro-irrigation) increased by just 5 percent in the decade ended in 2010.\u003c/p>\n\u003cp>Rossi says many farmers have decided to drill instead of drip — to go deeper into their wells, even if it hurts the overall supply of groundwater — because in the short term it's cheaper. That bugs him.\u003c/p>\n\u003cp>\"You're saving, and then your neighbor's well next door to you is pumping and there's the sprinkler again,\" Rossi says. \"But they'll follow suit here soon or they're gonna have to follow suit soon.\"\u003c/p>\n\u003cp>\u003cstrong>Incentive To Not Conserve\u003c/strong>\u003c/p>\n\u003cp>What farms will have to do is actually a matter of huge debate — and some say there is an incentive to not conserve.\u003c/p>\n\u003cp>As part of the implementation of California's 2014 Sustainable Groundwater Management Act, new agencies are being formed across California to set baselines. Norm Groot, director of the \u003ca href=\"http://montereycfb.com/index.php?page=what-we-do\">Monterey County Farm Bureau\u003c/a>, says many farmers fear if they take less groundwater now, the baselines set for them will be smaller.\u003c/p>\n\u003cp>\"It is very much a tricky situation,\" he says. \"You're asking people to conserve. And then you're establishing a further number that they have to conserve. And that's where the pain starts, is that they do the easy parts first, and then they don't get credit for that later on.\"\u003c/p>\n\u003cp>It's that economics problem, game theory. In a zero-sum game, where there's only so much to go around, you don't want to lose your piece of the pie.\u003c/p>\n\u003cp>Groot adds that farms have already taken steps to conserve, investing in drip irrigation where it's practicable for the crops being grown, installing soil moisture censors, and even using weather station data to determine when a plant is most receptive to watering.\u003c/p>\n\u003cp>While giant farms like Tanimura & Antle can afford to lose a crop because of reduced water supplies, Groot says the small, family-owned farms will shut down. So they're fighting for survival. \"What choice do they have but to say, 'No, don't take my water, because it takes water to grow my crops'?\"\u003c/p>\n\u003cp>\u003cstrong>A \u003c/strong>\u003cstrong>Bigger Pie?\u003c/strong>\u003c/p>\n\u003cp>Local optimists say one choice is to make the pie bigger.\u003c/p>\n\u003cp>At a water recycling plant in Monterey County, Gary Petersen, the head of public works for the city of Salinas, explains how sewer water is purified into a source that isn't quite potable, but can be used for crops.\u003c/p>\n\u003cp>Last year, his team realized it could take the water used to wash lettuce in the factories — hundreds of millions of gallons — and divert it here, to be recycled. Otherwise, it was just going into a pool that evaporated.\u003c/p>\n\u003cp>Petersen says while water from the operation can't feed an entire valley, it matters because the farmers, who often work on their own, joined hands to make it happen.\u003c/p>\n\u003cp>\"What we're seeing, especially with the continued drought, is that if we don't get together on this, there's going to be some really big losers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96095/why-california-farmers-are-conflicted-about-using-less-water","authors":["byline_bayareabites_96095"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_129","bayareabites_2143","bayareabites_14775","bayareabites_11497"],"featImg":"bayareabites_96097","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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