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The story segments featured in each show are introduced by on-camera host, environmental journalist \u003ca href=\"http://science.kqed.org/quest/author/pssethi/\">Simran Sethi\u003c/a>. The series also includes half-hour specials that focus on a single topic.\r\n \r\nAll 2013-2014 television programs can be viewed online in their entirety or as individual segments by clicking on the titles and images listed below. The programs are also broadcast in each of our six PBS partner regions including \u003ca href=\"http://science.kqed.org/quest/stations/north-carolina/\">North Carolina\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/stations/ohio/\">Ohio\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/stations/nebraska/\">Nebraska\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/stations/northern-california/\">Northern California\u003c/a> and the \u003ca href=\"http://science.kqed.org/quest/stations/northwest/\">Pacific Northwest\u003c/a>. Check local listings for broadcast dates and times.","avatar":"https://secure.gravatar.com/avatar/d3874a881a1fe56a99098a4feea236c8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["editor"]}],"headData":{"title":"QUEST Staff | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/d3874a881a1fe56a99098a4feea236c8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d3874a881a1fe56a99098a4feea236c8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/quest"},"maryfecteau":{"type":"authors","id":"10426","meta":{"index":"authors_1591205172","id":"10426","found":true},"name":"Mary Fecteau","firstName":"Mary","lastName":"Fecteau","slug":"maryfecteau","email":"Mary.Fecteau@ideastream.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Fecteau is an Educational Multimedia Producer at WVIZ/PBS ideastream. A native of Rhode Island, she began her career in 2007 at ThinkTV in Dayton, Ohio. Traveling the state for the magazine program Our Ohio, she’s covered everything from chili in Cincinnati, to coral farms in Columbus, to the infamous Cuyahoga River in Cleveland – and was awarded an Ohio Valley Regional Emmy for her work in 2010. She’s currently concentrating on web-based science and educational media, having completed several STEM-focused videos for ideastream. Mary holds a BA in Film from California State University, Long Beach and an MA in Public Media from Ohio University.","avatar":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","subscriber"]}],"headData":{"title":"Mary Fecteau | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryfecteau"},"eleanornelsen":{"type":"authors","id":"10441","meta":{"index":"authors_1591205172","id":"10441","found":true},"name":"Eleanor Nelsen","firstName":"Eleanor","lastName":"Nelsen","slug":"eleanornelsen","email":"erolfe@chem.wisc.edu","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Eleanor Nelsen is a graduate student in chemistry at the University of Wisconsin-Madison. When she's not studying rhodium chemistry, Eleanor enjoys reading and writing about science. She lives in Madison with her husband Luke and their growing collection of livestock.","avatar":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","edit_published_posts","subscriber"]}],"headData":{"title":"Eleanor Nelsen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/eleanornelsen"},"jaugustine":{"type":"authors","id":"10447","meta":{"index":"authors_1591205172","id":"10447","found":true},"name":"Jon Augustine","firstName":"Jon","lastName":"Augustine","slug":"jaugustine","email":"jaugustine@netad.unl.edu","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Associate Producer for QUEST, NET Nebraska.","avatar":"https://secure.gravatar.com/avatar/a159fa0e9fcb7b7f49fd7b98792e3bdb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"Jon Augustine | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a159fa0e9fcb7b7f49fd7b98792e3bdb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a159fa0e9fcb7b7f49fd7b98792e3bdb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jaugustine"},"mshipman":{"type":"authors","id":"10464","meta":{"index":"authors_1591205172","id":"10464","found":true},"name":"Matt Shipman","firstName":"Matt","lastName":"Shipman","slug":"mshipman","email":"shiplives@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Matt Shipman is a science writer and public information officer at North Carolina State University.","avatar":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Matt Shipman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mshipman"},"mmccollum":{"type":"authors","id":"10510","meta":{"index":"authors_1591205172","id":"10510","found":true},"name":"Maureen McCollum","firstName":"Maureen","lastName":"McCollum","slug":"mmccollum","email":"maureen.mccollum@wpr.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Maureen McCollum is a Wisconsin Public Radio reporter based in La Crosse covering a variety of topics in the southwest region of the state. She also hosts and helps produce a weekly regional WPR program, \"Newsmakers.\" Her stories have been featured on \"Marketplace\" and NPR.\r\n\r\nMcCollum got her start in public radio working as a student at WPR in La Crosse while attending the University of Wisconsin-La Crosse. Post-graduation, McCollum worked at KBIA as a reporter, anchor, producer, and mentor to University of Missouri journalism students.","avatar":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Maureen McCollum | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mmccollum"}},"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":"home","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":"/"}},"quest_74087":{"type":"posts","id":"quest_74087","meta":{"index":"posts_1591205157","site":"quest","id":"74087","score":null,"sort":[1431461701000]},"guestAuthors":[],"slug":"would-you-eat-insects","title":"Would You Eat Insects?","publishDate":1431461701,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"education"},"content":"\u003cp>Source: \u003ca href=\"http://blogs.kqed.org/education/2015/05/12/would-you-eat-insects/\" target=\"_blank\" title=\"Would You Eat Insects?\">DoNow Science\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"From KQED Education Do Now: The California drought is bringing increased attention to resource use in agriculture--not only within the state, but around the world. With a growing global population, use of land and water resources will have to change to meet future demand for animal protein. Would you eat insects as part of a sustainable, earth-friendly diet?","status":"publish","parent":0,"modified":1431461701,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":5},"headData":{"title":"Would You Eat Insects? | KQED","description":"From KQED Education Do Now: The California drought is bringing increased attention to resource use in agriculture--not only within the state, but around the world. With a growing global population, use of land and water resources will have to change to meet future demand for animal protein. Would you eat insects as part of a sustainable, earth-friendly diet?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Would You Eat Insects?","datePublished":"2015-05-12T20:15:01.000Z","dateModified":"2015-05-12T20:15:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74087 http://science.kqed.org/quest?p=74087&preview_id=74087","disqusUrl":"https://ww2.kqed.org/quest/2015/05/12/would-you-eat-insects/","disqusTitle":"Would You Eat Insects?","redirect":{"type":"external","url":"http://blogs.kqed.org/education/2015/05/12/would-you-eat-insects/"},"rssmiSourceLink":"http://blogs.kqed.org/education/2015/05/12/would-you-eat-insects/","path":"/quest/74087/would-you-eat-insects","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Source: \u003ca href=\"http://blogs.kqed.org/education/2015/05/12/would-you-eat-insects/\" target=\"_blank\" title=\"Would You Eat Insects?\">DoNow Science\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"http://blogs.kqed.org/education/2015/05/12/would-you-eat-insects/","authors":["10216"],"categories":["quest_1"],"tags":["quest_13170","quest_85","quest_10602","quest_1122","quest_12269","quest_1472","quest_13171"],"featImg":"quest_74088","label":"quest"},"quest_17484":{"type":"posts","id":"quest_17484","meta":{"index":"posts_1591205157","site":"quest","id":"17484","score":null,"sort":[1415890846000]},"guestAuthors":[],"slug":"the-sweet-science-of-chocolate","title":"The Sweet Science of Chocolate","publishDate":1415890846,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n","blocks":[],"excerpt":"Everybody loves chocolate, but did you know that small daily doses of dark chocolate are good for your health? Read the story and watch the video to learn about the precision engineering and chemistry behind the beloved treat. ","status":"publish","parent":0,"modified":1442634495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":612},"headData":{"title":"The Sweet Science of Chocolate | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Sweet Science of Chocolate","datePublished":"2014-11-13T15:00:46.000Z","dateModified":"2015-09-19T03:48:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17484 http://science.kqed.org/quest/video/the-sweet-science-of-chocolate/","disqusUrl":"https://ww2.kqed.org/quest/2014/11/13/the-sweet-science-of-chocolate/","disqusTitle":"The Sweet Science of Chocolate","videoEmbed":"http://www.youtube.com/watch?v=WUwaidNGXaM?feature=player_detailpage","path":"/quest/17484/the-sweet-science-of-chocolate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\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>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17484/the-sweet-science-of-chocolate","authors":["6444"],"categories":["quest_4","quest_5","quest_6","quest_3229","quest_12"],"tags":["quest_11124","quest_13081","quest_590","quest_641","quest_11122","quest_11123","quest_1122","quest_12269","quest_10557","quest_13201","quest_1436","quest_3351","quest_1751","quest_13078","quest_2141","quest_13082","quest_3711","quest_2349","quest_13","quest_13364","quest_13079","quest_2893","quest_13080","quest_3025","quest_13083","quest_3046","quest_3071"],"collections":["quest_3354"],"featImg":"quest_72976","label":"quest_3354"},"quest_71919":{"type":"posts","id":"quest_71919","meta":{"index":"posts_1591205157","site":"quest","id":"71919","score":null,"sort":[1411480805000]},"guestAuthors":[],"slug":"farmers-markets-are-good-for-communities-right","title":"Farmers' Markets Are Good for Communities ... Right?","publishDate":1411480805,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"A new project at the University of Wisconsin will help farmers' markets figure out how to meet the needs of their communities. ","status":"publish","parent":0,"modified":1442638638,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":982},"headData":{"title":"Farmers' Markets Are Good for Communities ... Right? | KQED","description":"A new project at the University of Wisconsin will help farmers' markets figure out how to meet the needs of their communities. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farmers' Markets Are Good for Communities ... Right?","datePublished":"2014-09-23T14:00:05.000Z","dateModified":"2015-09-19T04:57:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71919 http://science.kqed.org/quest/?p=71919","disqusUrl":"https://ww2.kqed.org/quest/2014/09/23/farmers-markets-are-good-for-communities-right/","disqusTitle":"Farmers' Markets Are Good for Communities ... Right?","path":"/quest/71919/farmers-markets-are-good-for-communities-right","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\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>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71919/farmers-markets-are-good-for-communities-right","authors":["10441"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_12979","quest_1122","quest_12269","quest_12116","quest_12355","quest_12450","quest_13364","quest_13365"],"featImg":"quest_72030","label":"quest"},"quest_70873":{"type":"posts","id":"quest_70873","meta":{"index":"posts_1591205157","site":"quest","id":"70873","score":null,"sort":[1408024800000]},"guestAuthors":[],"slug":"5-things-everyone-should-know-about-washing-food","title":"5 Things Everyone Should Know About Washing Food","publishDate":1408024800,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2.jpg\">\u003cimg class=\"alignleft wp-image-71234\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2-300x169.jpg\" alt=\"pesticides2\" width=\"162\" height=\"91\">\u003c/a>4. You Can’t Get All the Pesticides Off Your Food (but Don’t Panic)\u003c/strong>\u003cbr>\nSome minute traces of pesticide will probably be on -- or in -- your fruits or vegetables when you eat them. “But being able to detect a pesticide doesn’t mean that it’s a public health problem,” said Chris Gunter, a researcher at NC State who studies vegetable agriculture. That’s because, after using a pesticide, farmers are required to wait for a specific period of time before harvesting (it’s called a “pre-harvest interval”). During that time, the pesticide breaks down or washes off, meaning any residual pesticide meets \u003ca href=\"http://www.epa.gov/pesticides/factsheets/stprf.htm\" target=\"_blank\">EPA’s human health requirements\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash.jpg\">\u003cimg class=\"alignleft wp-image-71225\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash-239x169.jpg\" alt=\"organic food wash\" width=\"162\" height=\"115\">\u003c/a>5. Even Organic Food Can Use a Rinse\u003c/strong>\u003cbr>\nJust because produce is labeled “organic” doesn’t mean that it’s somehow immune to microbial contamination. Organic farmers usually grow their fruits and vegetables in open fields, just like conventional farmers, and are subject to some of the same risks, such as fecal contamination from wildlife (that is, poop can still get on the food).\u003c/p>\n\u003cp>“Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt,” said Don Schaffner, a food safety researcher at Rutgers. “And rinsing off produce may offer some risk reduction in terms of microbial pathogens.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bonus: Don’t Wash Pre-Washed Veggies\u003c/strong>\u003cbr>\nIf you’ve bought salad mix that is labeled as “pre-washed,” you really don’t need to wash it again, Schaffner said. In fact, you probably shouldn’t wash it again. “An expert panel \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-851.pdf\" target=\"_blank\">reported in 2007\u003c/a> that consumers who wash these salads again won’t reduce the risk,” Schaffner said, “and may actually create a risk of cross-contamination” where pathogens from other foods get onto the salad. In this case, being lazy is a virtue.\u003c/p>\n\n","blocks":[],"excerpt":"Why washing your food is not always the best approach.","status":"publish","parent":0,"modified":1442640884,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":731},"headData":{"title":"5 Things Everyone Should Know About Washing Food | KQED","description":"Why washing your food is not always the best approach.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Things Everyone Should Know About Washing Food","datePublished":"2014-08-14T14:00:00.000Z","dateModified":"2015-09-19T05:34:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70873 http://science.kqed.org/quest/?p=70873","disqusUrl":"https://ww2.kqed.org/quest/2014/08/14/5-things-everyone-should-know-about-washing-food/","disqusTitle":"5 Things Everyone Should Know About Washing Food","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","path":"/quest/70873/5-things-everyone-should-know-about-washing-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2.jpg\">\u003cimg class=\"alignleft wp-image-71234\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2-300x169.jpg\" alt=\"pesticides2\" width=\"162\" height=\"91\">\u003c/a>4. You Can’t Get All the Pesticides Off Your Food (but Don’t Panic)\u003c/strong>\u003cbr>\nSome minute traces of pesticide will probably be on -- or in -- your fruits or vegetables when you eat them. “But being able to detect a pesticide doesn’t mean that it’s a public health problem,” said Chris Gunter, a researcher at NC State who studies vegetable agriculture. That’s because, after using a pesticide, farmers are required to wait for a specific period of time before harvesting (it’s called a “pre-harvest interval”). During that time, the pesticide breaks down or washes off, meaning any residual pesticide meets \u003ca href=\"http://www.epa.gov/pesticides/factsheets/stprf.htm\" target=\"_blank\">EPA’s human health requirements\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash.jpg\">\u003cimg class=\"alignleft wp-image-71225\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash-239x169.jpg\" alt=\"organic food wash\" width=\"162\" height=\"115\">\u003c/a>5. Even Organic Food Can Use a Rinse\u003c/strong>\u003cbr>\nJust because produce is labeled “organic” doesn’t mean that it’s somehow immune to microbial contamination. Organic farmers usually grow their fruits and vegetables in open fields, just like conventional farmers, and are subject to some of the same risks, such as fecal contamination from wildlife (that is, poop can still get on the food).\u003c/p>\n\u003cp>“Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt,” said Don Schaffner, a food safety researcher at Rutgers. “And rinsing off produce may offer some risk reduction in terms of microbial pathogens.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bonus: Don’t Wash Pre-Washed Veggies\u003c/strong>\u003cbr>\nIf you’ve bought salad mix that is labeled as “pre-washed,” you really don’t need to wash it again, Schaffner said. In fact, you probably shouldn’t wash it again. “An expert panel \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-851.pdf\" target=\"_blank\">reported in 2007\u003c/a> that consumers who wash these salads again won’t reduce the risk,” Schaffner said, “and may actually create a risk of cross-contamination” where pathogens from other foods get onto the salad. In this case, being lazy is a virtue.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/70873/5-things-everyone-should-know-about-washing-food","authors":["10464"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_521","quest_1122","quest_12885","quest_12269","quest_1779","quest_2141","quest_2349","quest_10427","quest_13364","quest_13365","quest_10363","quest_10303","quest_12883","quest_12884"],"featImg":"quest_70967","label":"source_quest_70873"},"quest_54572":{"type":"posts","id":"quest_54572","meta":{"index":"posts_1591205157","site":"quest","id":"54572","score":null,"sort":[1403186416000]},"guestAuthors":[],"slug":"omahas-farm-on-wheels","title":"Omaha’s Farm on Wheels","publishDate":1403186416,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>When you drive across any of the millions of square miles of agricultural land in America, what you see is fairly predictable. Rolling fields of crops and big blue skies become the backdrop for sleepy little homesteads with long gravel driveways and picturesque barns, silos, corrals, and front-lawn tire swings. Whether you're on an apple orchard in the Northwest, a sugarcane operation in the South, a wheat field on the Great Plains, or a corn farm in the Midwest, you will find innumerable consistencies in all walks of rural American life.\u003c/p>\n\u003cp>And what is perhaps the most common feature in any of these places? The pickup truck.\u003c/p>\n\u003cp>Henry Ford's Model T first rolled off the Detroit assembly lines in 1925, and at that moment the pickup practically became an inevitable staple in all American agricultural pursuits. But in Omaha, Nebraska and other cities across the U.S., the illustrious pickup is being put to use like never before. Instead of hauling produce and supplies from the farm to town, some trucks are being used to haul the actual farm.\u003c/p>\n\u003cp>“\u003ca href=\"http://truckfarmomaha.com/\">Truck Farm Omaha \u003c/a>lives in a 1975 mustard-yellow Chevy pickup truck,” said Andrew Monbouquette, co-founder of Omaha’s “truck farm” project. “It really is a full-functioning farm in the back of a pickup truck.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61.png\">\u003cimg class=\"aligncenter wp-image-71087 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61-450x253.png\" alt=\"vlcsnap-2014-06-13-13h33m11s61\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why plant a garden in the bed of a classic truck? One of the reasons, said Monbouquette, is to give people in urban areas a firsthand chance to learn about growing food. During growing season, this garden on wheels can frequently be seen traveling down Omaha roads, parked at community events, or surrounded by children in school parking lots.\u003c/p>\n\u003cp>“A lot of these kids…haven’t had the opportunity to get dirty,” Monbouquette said. “You feel good that you’re helping to empower them.”\u003c/p>\n\u003cp>Dan Susman, Omaha Truck Farm’s director, said he and Monbouquette decided to start their truck farm after traveling around the country to shoot a documentary film on urban agriculture and seeing similar efforts in bigger cities.\u003c/p>\n\u003cp>“We said to ourselves, ‘Hey, there’s not that many opportunities for Omaha-area kids to learn about farming and sustainable agriculture,’” Susman recalled. “So we said, ‘Hey, let’s start something back in our own community.’”\u003c/p>\n\u003cp>Monbouquette and Susman founded Truck Farm Omaha in the spring of 2012, and the two then brought on Chelsea Taxman as education director. Taxman drives the truck to farmers markets, family-oriented community events, and four local public schools during after-school programs, where she teaches young and old alike about the basics of gardening.\u003c/p>\n\u003cp>“There’s always some kind of curiosity,” Taxman said. “We get everything from kids thinking we’re crazy -- like, ‘What did you do to your truck!?’ -- to ‘That’s cool,’ to, ‘My dad has a truck. I wonder if he’d let me do that.’”\u003c/p>\n\u003cp>Once the awe wears off, the students get to dig in.\u003c/p>\n\u003cp>“We learn about how something is actually growing -- the nutrients in soil, the insects, pollinators, and composting worms.” Taxman said. “We also have harvest activities, so if there’s a lot of basil or arugula, we’ll harvest it out of the truck and show them how to cut the plant without cutting all of it, and then prepare a truck-side snack.”\u003c/p>\n\u003cp>“Anybody who visits the truck, we encourage them to eat something from the truck,” added Taxman.\u003c/p>\n\u003cp>This gives the students and visitors an opportunity to learn that there’s more to gardening than work and biological science. Good food and good times quickly become a clear part of the picture.\u003c/p>\n\u003cp>“Gardening is a lot of fun,” Susman said. “It’s a chance to be active, to sweat a little bit. And at the end of the day, you get some rewards for that labor.”\u003c/p>\n\u003cp>“We’re not saying that everybody needs to get an old pickup truck to grow some food,” he added. “It’s just trying to get people to think differently about things they see every single day.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"In this video, QUEST takes a ride with Truck Farm Omaha, an organization with an innovative method for teaching urban kids about growing food.","status":"publish","parent":0,"modified":1457554203,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":733},"headData":{"title":"Omaha’s Farm on Wheels | KQED","description":"In this video, QUEST takes a ride with Truck Farm Omaha, an organization with an innovative method for teaching urban kids about growing food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Omaha’s Farm on Wheels","datePublished":"2014-06-19T14:00:16.000Z","dateModified":"2016-03-09T20:10:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54572 http://science.kqed.org/quest/?p=54572","disqusUrl":"https://ww2.kqed.org/quest/2014/06/19/omahas-farm-on-wheels/","disqusTitle":"Omaha’s Farm on Wheels","videoEmbed":"https://www.youtube.com/watch?v=oAJOOO33wZc","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","path":"/quest/54572/omahas-farm-on-wheels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you drive across any of the millions of square miles of agricultural land in America, what you see is fairly predictable. Rolling fields of crops and big blue skies become the backdrop for sleepy little homesteads with long gravel driveways and picturesque barns, silos, corrals, and front-lawn tire swings. Whether you're on an apple orchard in the Northwest, a sugarcane operation in the South, a wheat field on the Great Plains, or a corn farm in the Midwest, you will find innumerable consistencies in all walks of rural American life.\u003c/p>\n\u003cp>And what is perhaps the most common feature in any of these places? The pickup truck.\u003c/p>\n\u003cp>Henry Ford's Model T first rolled off the Detroit assembly lines in 1925, and at that moment the pickup practically became an inevitable staple in all American agricultural pursuits. But in Omaha, Nebraska and other cities across the U.S., the illustrious pickup is being put to use like never before. Instead of hauling produce and supplies from the farm to town, some trucks are being used to haul the actual farm.\u003c/p>\n\u003cp>“\u003ca href=\"http://truckfarmomaha.com/\">Truck Farm Omaha \u003c/a>lives in a 1975 mustard-yellow Chevy pickup truck,” said Andrew Monbouquette, co-founder of Omaha’s “truck farm” project. “It really is a full-functioning farm in the back of a pickup truck.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61.png\">\u003cimg class=\"aligncenter wp-image-71087 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/vlcsnap-2014-06-13-13h33m11s61-450x253.png\" alt=\"vlcsnap-2014-06-13-13h33m11s61\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why plant a garden in the bed of a classic truck? One of the reasons, said Monbouquette, is to give people in urban areas a firsthand chance to learn about growing food. During growing season, this garden on wheels can frequently be seen traveling down Omaha roads, parked at community events, or surrounded by children in school parking lots.\u003c/p>\n\u003cp>“A lot of these kids…haven’t had the opportunity to get dirty,” Monbouquette said. “You feel good that you’re helping to empower them.”\u003c/p>\n\u003cp>Dan Susman, Omaha Truck Farm’s director, said he and Monbouquette decided to start their truck farm after traveling around the country to shoot a documentary film on urban agriculture and seeing similar efforts in bigger cities.\u003c/p>\n\u003cp>“We said to ourselves, ‘Hey, there’s not that many opportunities for Omaha-area kids to learn about farming and sustainable agriculture,’” Susman recalled. “So we said, ‘Hey, let’s start something back in our own community.’”\u003c/p>\n\u003cp>Monbouquette and Susman founded Truck Farm Omaha in the spring of 2012, and the two then brought on Chelsea Taxman as education director. Taxman drives the truck to farmers markets, family-oriented community events, and four local public schools during after-school programs, where she teaches young and old alike about the basics of gardening.\u003c/p>\n\u003cp>“There’s always some kind of curiosity,” Taxman said. “We get everything from kids thinking we’re crazy -- like, ‘What did you do to your truck!?’ -- to ‘That’s cool,’ to, ‘My dad has a truck. I wonder if he’d let me do that.’”\u003c/p>\n\u003cp>Once the awe wears off, the students get to dig in.\u003c/p>\n\u003cp>“We learn about how something is actually growing -- the nutrients in soil, the insects, pollinators, and composting worms.” Taxman said. “We also have harvest activities, so if there’s a lot of basil or arugula, we’ll harvest it out of the truck and show them how to cut the plant without cutting all of it, and then prepare a truck-side snack.”\u003c/p>\n\u003cp>“Anybody who visits the truck, we encourage them to eat something from the truck,” added Taxman.\u003c/p>\n\u003cp>This gives the students and visitors an opportunity to learn that there’s more to gardening than work and biological science. Good food and good times quickly become a clear part of the picture.\u003c/p>\n\u003cp>“Gardening is a lot of fun,” Susman said. “It’s a chance to be active, to sweat a little bit. And at the end of the day, you get some rewards for that labor.”\u003c/p>\n\u003cp>“We’re not saying that everybody needs to get an old pickup truck to grow some food,” he added. “It’s just trying to get people to think differently about things they see every single day.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/54572/omahas-farm-on-wheels","authors":["10447"],"categories":["quest_3229","quest_12","quest_3233"],"tags":["quest_12214","quest_11277","quest_1122","quest_12269","quest_3929","quest_9933","quest_2349","quest_12354","quest_13364","quest_2893","quest_12892","quest_12210","quest_12893","quest_3071"],"featImg":"quest_71036","label":"source_quest_54572"},"quest_68137":{"type":"posts","id":"quest_68137","meta":{"index":"posts_1591205157","site":"quest","id":"68137","score":null,"sort":[1398348007000]},"guestAuthors":[],"slug":"ho-chunk-nation-promotes-native-edible-plants","title":"Ho-Chunk Nation Promotes Native Edible Plants","publishDate":1398348007,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/Nativeagriculture.mp3\u003c/p>\n\u003cfigure id=\"attachment_69868\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69868\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000023-640x360.jpg\" alt=\"While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Ancestors of the Ho-Chunk Nation survived off the land in western Wisconsin for thousands of years. With modern farming techniques and high-tech distractions, however, some tribal members are losing their connection to the native plants. Efforts are now underway to reintroduce indigenous plants to everyone.\u003c/p>\n\u003cp>Ho-Chunk member Bill Greendeer spoke to me as he made his way through a patch of cattails on his land. Soon the tops of the plants will be green and edible. And like many of the plants growing here, cattails have more than one use.\u003c/p>\n\u003cp>“Dig down into here,” Greendeer said. “There's medicine that grows in the root of this one.”\u003c/p>\n\u003cp>Greendeer is surrounded by food. A few feet away there is a cluster of watercress growing on top of a bubbling, cold-water stream. There's sumac in the distance, and milkweed and mint will soon be popping up.\u003c/p>\n\u003cfigure id=\"attachment_69867\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69867\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000016-640x360.jpg\" alt=\"Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>“It's just amazing the foods that are out there and nobody has any idea about it,” Greendeer said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greendeer's knowledge of native plants was part of his upbringing. He and his siblings would join their mother to collect ferns, flowers, and aronia berries in the forest. His father was a healer who taught him about the medicinal and spiritual qualities of plants.\u003c/p>\n\u003cp>Now Greendeer wants to pass on his knowledge of the indigenous plants to others. He wants to use his property as a teaching tool.\u003c/p>\n\u003cp>“I want to try to teach people that you can actually survive out there without having to turn your fields over,” he said.\u003c/p>\n\u003cp>“They talk about so many people starving on this side of the earth. If we actually got smart and learned what's out there, what we're walking in, we'd be able to provide a lot of food for people,” Greendeer continued.\u003c/p>\n\u003cfigure id=\"attachment_69865\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003cimg class=\"size-medium wp-image-69865\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000030-450x253.jpg\" alt=\"Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\" width=\"450\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Juliee de la Terre is helping Greendeer develop a plan for his land. Near the top of the to-do list is getting people to reconsider what they deem to be weeds.\u003c/p>\n\u003cp>“This is the seed of the wild carrot, this is what it looks like,” de la Terre said, sifting through seeds. “Some people call it Queen Anne's lace and they say it's a pretty nasty weed and they hate it, but you can eat it. It's a pretty strong tasting little white carrot, but it's edible.”\u003c/p>\n\u003cp>De la Terre, who is non-Native, and Greendeer are not alone in their efforts. Other members of the Ho-Chunk Nation are working to make sure the knowledge of indigenous plants and the act of gathering them are not lost.\u003c/p>\n\u003cp>Bill Quackenbush is a tribal historic preservation officer for the Ho-Chunk Nation.\u003c/p>\n\u003cp>“[The gathering of plants is] still alive and well,” Quackenbush said, “but to a lesser degree.”\u003c/p>\n\u003cp>He says the knowledge of the native plants is not being passed down to youth as much as it was in the past.\u003c/p>\n\u003cp>“[They have] the convenience of going to the grocery store and working 40 hours a week and then buying canned goods,” he said. “This process here is what's being taught to our children nowadays, so the assimilation process takes place a little bit more.”\u003c/p>\n\u003cp>Quackenbush says the historic loss of the Ho-Chunk land has also restricted tribal members from accessing indigenous plants.\u003c/p>\n\u003cfigure id=\"attachment_69866\" class=\"wp-caption alignright\" style=\"max-width: 142px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024.jpg\">\u003cimg class=\"size-medium wp-image-69866\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024-142x253.jpg\" alt=\"Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPR\" width=\"142\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPRenous plants.\u003c/figcaption>\u003c/figure>\n\u003cp>The Ho-Chunk Nation is taking steps to reintroduce the plants on the land it does own. For example, restoration work on its \u003cstrong>Šanak Ska, or White Otter, property\u003c/strong> brought back diverse native edibles. The land is used as an educational tool and also gives the tribal community a place to collect plants. Another similar project is in the works.\u003c/p>\n\u003cp>De la Terre says non-Native people have a lot to learn from the Ho-Chunk, and she is seeing those efforts evolve in their own ways.\u003c/p>\n\u003cp>“There [are] a lot of people trying to reconnect,” she said. “Bill's idea on his land is one of millions of people trying to do it. There's a bunch of people trying to grow gardens in their backyard -- that's their idea of reconnecting.”\u003c/p>\n\u003cp>Greendeer says bringing back the native plants is just good for the environment, and the effort is going to take all cultures working together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I think it's up to everybody to take care of [the plants],” he said, “not just me or not just the Natives. We all have to learn to walk lightly and look around and see what we have.”\u003c/p>\n\n","blocks":[],"excerpt":"Bill Greendeer has been letting indigenous plants return to his farm in southwest Wisconsin. The native plants are abundant and edible.","status":"publish","parent":0,"modified":1442692178,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":917},"headData":{"title":"Ho-Chunk Nation Promotes Native Edible Plants | KQED","description":"Bill Greendeer has been letting indigenous plants return to his farm in southwest Wisconsin. The native plants are abundant and edible.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ho-Chunk Nation Promotes Native Edible Plants","datePublished":"2014-04-24T14:00:07.000Z","dateModified":"2015-09-19T19:49:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68137 http://science.kqed.org/quest/?p=68137","disqusUrl":"https://ww2.kqed.org/quest/2014/04/24/ho-chunk-nation-promotes-native-edible-plants/","disqusTitle":"Ho-Chunk Nation Promotes Native Edible Plants","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/68137/ho-chunk-nation-promotes-native-edible-plants","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/Nativeagriculture.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/Nativeagriculture.mp3\u003c/p>\n\u003cfigure id=\"attachment_69868\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69868\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000023-640x360.jpg\" alt=\"While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">While Bill Greendeer embraces the return of indigenous plants on his land, he also welcomes the native species. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Ancestors of the Ho-Chunk Nation survived off the land in western Wisconsin for thousands of years. With modern farming techniques and high-tech distractions, however, some tribal members are losing their connection to the native plants. Efforts are now underway to reintroduce indigenous plants to everyone.\u003c/p>\n\u003cp>Ho-Chunk member Bill Greendeer spoke to me as he made his way through a patch of cattails on his land. Soon the tops of the plants will be green and edible. And like many of the plants growing here, cattails have more than one use.\u003c/p>\n\u003cp>“Dig down into here,” Greendeer said. “There's medicine that grows in the root of this one.”\u003c/p>\n\u003cp>Greendeer is surrounded by food. A few feet away there is a cluster of watercress growing on top of a bubbling, cold-water stream. There's sumac in the distance, and milkweed and mint will soon be popping up.\u003c/p>\n\u003cfigure id=\"attachment_69867\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-69867\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000016-640x360.jpg\" alt=\"Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer peers into one of the freshwater springs on his land. Beds of hearty watercress grow on the water’s surface. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>“It's just amazing the foods that are out there and nobody has any idea about it,” Greendeer said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greendeer's knowledge of native plants was part of his upbringing. He and his siblings would join their mother to collect ferns, flowers, and aronia berries in the forest. His father was a healer who taught him about the medicinal and spiritual qualities of plants.\u003c/p>\n\u003cp>Now Greendeer wants to pass on his knowledge of the indigenous plants to others. He wants to use his property as a teaching tool.\u003c/p>\n\u003cp>“I want to try to teach people that you can actually survive out there without having to turn your fields over,” he said.\u003c/p>\n\u003cp>“They talk about so many people starving on this side of the earth. If we actually got smart and learned what's out there, what we're walking in, we'd be able to provide a lot of food for people,” Greendeer continued.\u003c/p>\n\u003cfigure id=\"attachment_69865\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003cimg class=\"size-medium wp-image-69865\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000030-450x253.jpg\" alt=\"Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\" width=\"450\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer and Juliee de la Terre are passionate about rewilding, or bringing back the native plants and animals, on not just Bill's land, but elsewhere throughout the area. Photo credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Juliee de la Terre is helping Greendeer develop a plan for his land. Near the top of the to-do list is getting people to reconsider what they deem to be weeds.\u003c/p>\n\u003cp>“This is the seed of the wild carrot, this is what it looks like,” de la Terre said, sifting through seeds. “Some people call it Queen Anne's lace and they say it's a pretty nasty weed and they hate it, but you can eat it. It's a pretty strong tasting little white carrot, but it's edible.”\u003c/p>\n\u003cp>De la Terre, who is non-Native, and Greendeer are not alone in their efforts. Other members of the Ho-Chunk Nation are working to make sure the knowledge of indigenous plants and the act of gathering them are not lost.\u003c/p>\n\u003cp>Bill Quackenbush is a tribal historic preservation officer for the Ho-Chunk Nation.\u003c/p>\n\u003cp>“[The gathering of plants is] still alive and well,” Quackenbush said, “but to a lesser degree.”\u003c/p>\n\u003cp>He says the knowledge of the native plants is not being passed down to youth as much as it was in the past.\u003c/p>\n\u003cp>“[They have] the convenience of going to the grocery store and working 40 hours a week and then buying canned goods,” he said. “This process here is what's being taught to our children nowadays, so the assimilation process takes place a little bit more.”\u003c/p>\n\u003cp>Quackenbush says the historic loss of the Ho-Chunk land has also restricted tribal members from accessing indigenous plants.\u003c/p>\n\u003cfigure id=\"attachment_69866\" class=\"wp-caption alignright\" style=\"max-width: 142px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024.jpg\">\u003cimg class=\"size-medium wp-image-69866\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/P1000024-142x253.jpg\" alt=\"Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPR\" width=\"142\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Greendeer holds a dam support stick carved by the beavers while standing on one of the many beaver dams on his land in Vernon County. Photo credit: Maureen McCollum/WPRenous plants.\u003c/figcaption>\u003c/figure>\n\u003cp>The Ho-Chunk Nation is taking steps to reintroduce the plants on the land it does own. For example, restoration work on its \u003cstrong>Šanak Ska, or White Otter, property\u003c/strong> brought back diverse native edibles. The land is used as an educational tool and also gives the tribal community a place to collect plants. Another similar project is in the works.\u003c/p>\n\u003cp>De la Terre says non-Native people have a lot to learn from the Ho-Chunk, and she is seeing those efforts evolve in their own ways.\u003c/p>\n\u003cp>“There [are] a lot of people trying to reconnect,” she said. “Bill's idea on his land is one of millions of people trying to do it. There's a bunch of people trying to grow gardens in their backyard -- that's their idea of reconnecting.”\u003c/p>\n\u003cp>Greendeer says bringing back the native plants is just good for the environment, and the effort is going to take all cultures working together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I think it's up to everybody to take care of [the plants],” he said, “not just me or not just the Natives. We all have to learn to walk lightly and look around and see what we have.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/68137/ho-chunk-nation-promotes-native-edible-plants","authors":["10510"],"categories":["quest_9","quest_3229"],"tags":["quest_85","quest_252","quest_12834","quest_1122","quest_12269","quest_12832","quest_3351","quest_12805","quest_1939","quest_2141","quest_12355","quest_13364","quest_12833"],"featImg":"quest_69963","label":"source_quest_68137"},"quest_69075":{"type":"posts","id":"quest_69075","meta":{"index":"posts_1591205157","site":"quest","id":"69075","score":null,"sort":[1396447245000]},"guestAuthors":[],"slug":"quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","title":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas","publishDate":1396447245,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003ch2>Episode Description\u003c/h2>\n\u003cp>Go behind the scenes with a North Carolina inventor bridging the gap between bicycles and cars with his sun-powered velomobile; meet an Ohio engineer transforming flies into fishmeal; and visit a Nebraska textile engineer converting corn husks into fashion. Also, discover a vast network of ocean observatories offering unprecedented views of the Pacific seafloor.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles, as they become available:\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Bike To The Future\" href=\"http://ww2.kqed.org/quest/video/bike-to-the-future/\">Bike To The Future\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Let Them Eat Flies\" href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">Let Them Eat Flies\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Farm Waste Fashionistas\" href=\"http://ww2.kqed.org/quest/video/farm-waste-fashionistas/\">Farm Waste Fasionistas\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Meet innovators building sun-powered velomobiles, transforming flies into fishmeal, and converting husks into fashion. Also, discover a vast network of ocean observatories.","status":"publish","parent":0,"modified":1457556079,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":93},"headData":{"title":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas | KQED","description":"Meet innovators building sun-powered velomobiles, transforming flies into fishmeal, and converting husks into fashion. Also, discover a vast network of ocean observatories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas","datePublished":"2014-04-02T14:00:45.000Z","dateModified":"2016-03-09T20:41:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69075 http://science.kqed.org/quest/?post_type=videos&p=69075","disqusUrl":"https://ww2.kqed.org/quest/2014/04/02/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas/","disqusTitle":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas","videoEmbed":"https://www.youtube.com/watch?v=n3elpa8KYeo","source":"Engineering","sourceUrl":"https://ww2.kqed.org/quest/category/engineering/","path":"/quest/69075/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Episode Description\u003c/h2>\n\u003cp>Go behind the scenes with a North Carolina inventor bridging the gap between bicycles and cars with his sun-powered velomobile; meet an Ohio engineer transforming flies into fishmeal; and visit a Nebraska textile engineer converting corn husks into fashion. Also, discover a vast network of ocean observatories offering unprecedented views of the Pacific seafloor.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles, as they become available:\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Bike To The Future\" href=\"http://ww2.kqed.org/quest/video/bike-to-the-future/\">Bike To The Future\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Let Them Eat Flies\" href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">Let Them Eat Flies\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Farm Waste Fashionistas\" href=\"http://ww2.kqed.org/quest/video/farm-waste-fashionistas/\">Farm Waste Fasionistas\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/69075/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","authors":["10216"],"categories":["quest_11765","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_12781","quest_326","quest_702","quest_984","quest_13197","quest_1075","quest_12604","quest_1122","quest_12228","quest_12562","quest_1472","quest_2046","quest_2349","quest_2693","quest_13364","quest_2893","quest_12719","quest_2983","quest_3071"],"featImg":"quest_69089","label":"source_quest_69075"},"quest_61576":{"type":"posts","id":"quest_61576","meta":{"index":"posts_1591205157","site":"quest","id":"61576","score":null,"sort":[1396360845000]},"guestAuthors":[],"slug":"let-them-eat-flies","title":"Let Them Eat Flies","publishDate":1396360845,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n","blocks":[],"excerpt":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","status":"publish","parent":0,"modified":1457556009,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":853},"headData":{"title":"Let Them Eat Flies | KQED","description":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Let Them Eat Flies","datePublished":"2014-04-01T14:00:45.000Z","dateModified":"2016-03-09T20:40:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61576 http://science.kqed.org/quest/?p=61576","disqusUrl":"https://ww2.kqed.org/quest/2014/04/01/let-them-eat-flies/","disqusTitle":"Let Them Eat Flies","videoEmbed":"https://www.youtube.com/watch?v=cpol2d0c820","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/61576/let-them-eat-flies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\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>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61576/let-them-eat-flies","authors":["10426"],"categories":["quest_4","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_9912","quest_12736","quest_403","quest_12741","quest_1099","quest_12604","quest_1122","quest_12228","quest_12269","quest_10327","quest_1472","quest_12738","quest_2141","quest_2349","quest_10429","quest_13364","quest_2893","quest_3071","quest_12295","quest_12744"],"featImg":"quest_68664","label":"source_quest_61576"},"quest_63190":{"type":"posts","id":"quest_63190","meta":{"index":"posts_1591205157","site":"quest","id":"63190","score":null,"sort":[1392735604000]},"guestAuthors":[],"slug":"lessons-from-a-global-garden-growing-more-food-with-less","title":"Lessons from a Global Garden: Growing More Food with Less","publishDate":1392735604,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>As the curtain of fog began to part, a ray of sunlight struck the small patch of earth where Sanjana Silva was replanting dozens of bright green barley seedlings. Silva lives and works in Sri Lanka, the tropical island nation that dangles from India’s southernmost tip. As part of his job as an officer with Sri Lanka’s Department of Agriculture, he searches for better ways to feed his country’s growing population.\u003c/p>\n\u003cp>So what is Silva doing \u003cem>here\u003c/em>, digging holes in a garden in Mendocino, California, on this chilly morning?\u003c/p>\n\u003cp>“It’s very cold here…but I can deal with it,” he said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_63312\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1.jpg\">\u003cimg class=\"size-medium wp-image-63312 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1-e1386283868409-337x253.jpg\" alt=\"Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA. Click to enlarge. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, he’s not here for the weather.\u003c/p>\n\u003cp>Silva is part of a group of international farmers and gardeners from countries as far flung as Senegal, Nepal, and Argentina who journey every year to a network of research gardens on the northern California coast. They come to participate in six- to twelve-month training programs where they are schooled in the art of biointensive growing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The programs are offered through a nonprofit organization based in Willits, California called \u003ca title=\"Ecology Action\" href=\"http://www.growbiointensive.org/about_main.html\">Ecology Action\u003c/a>, dedicated to teaching people around the globe how to grow food in a sustainable way. The method they teach -- referred to as \u003ca title=\"Grow Biointensive\" href=\"http://www.growbiointensive.org/\">GROW BIOINTENSIVE\u003c/a> -- is the brainchild of Yale graduate and agricultural researcher \u003ca href=\"http://www.johnjeavons.info\">John Jeavons\u003c/a>, who since 1972 has been studying the results of small-scale, biologically intensive farming. The technique is largely based on the work of \u003ca href=\"http://casfs.ucsc.edu/about/history/farm-garden-projects\">Alan Chadwick\u003c/a>, the British Master Gardener who pioneered organic farming methods at the University of California-Santa Cruz in the 1960s.\u003c/p>\n\u003caside class=\"pullquote alignleft\">75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet \u003c/aside>\n\u003cp>The goal of Jeavon’s trademarked method is to help farmers increase food yields using less land, less water, and without the chemical fertilizers and pesticides used in conventional farming techniques.\u003c/p>\n\u003cp>“Worldwide we have a critical situation on our hands…,” Jeavons explained. “According to a recent \u003ca href=\"http://www.un.org/waterfor%20lifedecade/scarcity.shtml\">UN [FAO] report\u003c/a>, 75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet. Also, so much of our agricultural land is no longer viable because farming has depleted the soil. So this method is designed -- based on millennia-old practices -- to enable people everywhere in the world to meet their own food needs and ‘grow’ their own soil using a fraction of the resources.”\u003c/p>\n\u003cfigure id=\"attachment_64687\" class=\"wp-caption alignleft\" style=\"max-width: 347px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3.jpg\">\u003cimg class=\"size-medium wp-image-64687 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3-347x253.jpg\" alt=\"Kale and other leafy greens grow in raised beds with soil loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\" width=\"347\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raised beds allow soil to be loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>So, what’s the magic formula? It’s a combination of soil that is continuously cultivated with a carbon-rich organic compost to maximize fertility, and seeds that are planted in a certain way. For example, crops are planted much closer together than usual so that more can be grown in a small space. Bunching the plants together also creates a leafy umbrella that shades the soil, which in turn reduces the need for water. It’s a recipe that can be used to grow seasonal foods year-round -- from winter squashes to summer berries -- outdoors or in greenhouses.\u003c/p>\n\u003cp>International trainees like Sanjana Silva spend their days engaged in hands-on fieldwork, classroom learning, and informal brainstorming sessions between farmers from different countries, all of whom face distinct challenges.\u003c/p>\n\u003cfigure id=\"attachment_64648\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798.jpg\">\u003cimg class=\"size-medium wp-image-64648 \" title=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Click to enlarge. Image courtesy of Sanjana Silva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798-189x253.jpg\" alt=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\u003c/figcaption>\u003c/figure>\n\u003cp>Silva enrolled in the program because he is searching for ways to support his government’s initiative to reduce the use of chemical fertilizers. “Sri Lanka is 70 percent rural, which means that they are basically all farming their own food. But the use of nationally subsidized chemical fertilizers caused the soil quality to become poor, making it harder to grow food.” Silva added that the shift away from chemical fertilizers was also spurred by their suspected \u003ca href=\"http://www.scidev.net/global/systems/feature/conflicting-reports-highlight-scientific-data-gaps-in-sri-lanka-s-chronic-kidney.html\">link to the chronic kidney disease\u003c/a> that plagues many Sri Lankans.\u003c/p>\n\u003cp>Although this brand of biointensive farming holds great promise for small community farms like those in Sri Lanka, questions remain about its scalability.\u003c/p>\n\u003cp>\"For small-scale plots this method has proven to produce high yields,\" according to Christof Bernau, an instructor at the \u003ca href=\"http://casfs.ucsc.edu/about/index.html\">Center for Agroecology at the University of California, Santa Cruz\u003c/a>,\" but if you amplify it out to the multi-acre, tractor-scale model, it may require inputs of knowledge, labor, and resources that aren’t economically sustainable.”\u003c/p>\n\u003cp>Around the globe scientists are \u003ca href=\"http://www.scidev.net/global/food-security/editorials/investing-in-people-and-evidence-for-sustainable-farming.html\">studying the effectiveness of a variety of innovative farming methods\u003c/a> aimed at addressing issues related to food security and dwindling resources, particularly in developing nations.\u003c/p>\n\u003cp>There's no one-size-fits-all method, acknowledged Ecology Action garden manager, Matt Drewno. Growing techniques have to be adjusted to account for variations in weather, topography, and other factors. “But we provide an adaptable toolkit and a framework,” explained Drewn, “so that no matter the climate, crop availability, and other specific local considerations, you can make it work.”\u003c/p>\n\u003cfigure id=\"attachment_64302\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2.jpg\">\u003cimg class=\"size-medium wp-image-64302 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2-337x253.jpg\" alt='During a workshop near Mzuzu, Malawi, people learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During a workshop near Mzuzu, Malawi, community members learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons\u003c/figcaption>\u003c/figure>\n\u003cp>Besides two people from Sri Lanka, this year’s group of 10 international participants (stationed at one of three California training sites) also included an emissary from a Mexican government agency working to improve and expand the capacity of floating farms on the outskirts of Mexico City, and a Kenyan who has set his sights on repairing the soil damage wrought by industrial tea farming, with the hope of restoring the farmers’ ability to nourish themselves from their land.\u003c/p>\n\u003cp>“Most of these people really want to educate other people -- and that’s why they are coming here,” said Jeavons.\u003c/p>\n\u003cp>Here in the foggy Mendocino research garden, many crops are transformed into meals served at \u003ca href=\"http://www.ravensrestaurant.com/\">Ravens’ Restaurant\u003c/a>, a gourmet vegan eatery. The proprietors of the restaurant and \u003ca href=\"http://www.stanfordinn.com\">adjoining eco-resort\u003c/a> offer free use of their land for the research, as well as food and lodging for training program participants.\u003c/p>\n\u003cfigure id=\"attachment_63311\" class=\"wp-caption alignleft\" style=\"max-width: 296px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989.jpg\">\u003cimg class=\"size-medium wp-image-63311 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989-296x253.jpg\" alt=\"Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\" width=\"296\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The trainees also get down in the dirt to help answer a question that has been motivating Jeavons for more than 40 years: what is the smallest amount of land on which a complete and balanced diet can be grown? This year’s test plot is filled with calorically and nutritionally dense crops, such as fava beans, potatoes, and towering quinoa plants, whose protein-packed clusters of ruby red seeds glisten in the misty morning light.\u003c/p>\n\u003cp>Throughout the year the results from this experimental garden will be collected, analyzed, and posted online, where they can be accessed by farmers, scientists, and the public.\u003c/p>\n\u003cp>Once Silva and the other international participants complete their training, they will take what they learn back to their own communities, along with the hope of planting the seeds for a more sustainable farming future.\u003c/p>\n\u003cp>“When I’ve taught workshops in places like East Africa and I tell them about the challenging situation we face, it doesn’t freak them out,” Jeavons recounted. “They say, ‘let’s do this’ and ‘if we don’t do this, our children are going to be toast.’”\u003c/p>\n\u003cp>\u003cstrong>Related links for further exploration:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.un.org/en/sustainablefuture/food.shtml\">United Nations: sustainable farming stories & stats from around the globet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scidev.net/global/agriculture/farming/\">SciDev \"Spotlight\" Series: Science for Sustainable Food\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://commongroundgarden.org\">Common Ground Garden (Ecology Action Bay Area Tours & Classes)\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land -- that reduces the need for precious resources.","status":"publish","parent":0,"modified":1442702389,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1336},"headData":{"title":"Lessons from a Global Garden: Growing More Food with Less | KQED","description":"Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land -- that reduces the need for precious resources.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lessons from a Global Garden: Growing More Food with Less","datePublished":"2014-02-18T15:00:04.000Z","dateModified":"2015-09-19T22:39:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63190 http://science.kqed.org/quest/?p=63190","disqusUrl":"https://ww2.kqed.org/quest/2014/02/18/lessons-from-a-global-garden-growing-more-food-with-less/","disqusTitle":"Lessons from a Global Garden: Growing More Food with Less","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/63190/lessons-from-a-global-garden-growing-more-food-with-less","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the curtain of fog began to part, a ray of sunlight struck the small patch of earth where Sanjana Silva was replanting dozens of bright green barley seedlings. Silva lives and works in Sri Lanka, the tropical island nation that dangles from India’s southernmost tip. As part of his job as an officer with Sri Lanka’s Department of Agriculture, he searches for better ways to feed his country’s growing population.\u003c/p>\n\u003cp>So what is Silva doing \u003cem>here\u003c/em>, digging holes in a garden in Mendocino, California, on this chilly morning?\u003c/p>\n\u003cp>“It’s very cold here…but I can deal with it,” he said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_63312\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1.jpg\">\u003cimg class=\"size-medium wp-image-63312 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1-e1386283868409-337x253.jpg\" alt=\"Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA. Click to enlarge. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, he’s not here for the weather.\u003c/p>\n\u003cp>Silva is part of a group of international farmers and gardeners from countries as far flung as Senegal, Nepal, and Argentina who journey every year to a network of research gardens on the northern California coast. They come to participate in six- to twelve-month training programs where they are schooled in the art of biointensive growing.\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>The programs are offered through a nonprofit organization based in Willits, California called \u003ca title=\"Ecology Action\" href=\"http://www.growbiointensive.org/about_main.html\">Ecology Action\u003c/a>, dedicated to teaching people around the globe how to grow food in a sustainable way. The method they teach -- referred to as \u003ca title=\"Grow Biointensive\" href=\"http://www.growbiointensive.org/\">GROW BIOINTENSIVE\u003c/a> -- is the brainchild of Yale graduate and agricultural researcher \u003ca href=\"http://www.johnjeavons.info\">John Jeavons\u003c/a>, who since 1972 has been studying the results of small-scale, biologically intensive farming. The technique is largely based on the work of \u003ca href=\"http://casfs.ucsc.edu/about/history/farm-garden-projects\">Alan Chadwick\u003c/a>, the British Master Gardener who pioneered organic farming methods at the University of California-Santa Cruz in the 1960s.\u003c/p>\n\u003caside class=\"pullquote alignleft\">75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet \u003c/aside>\n\u003cp>The goal of Jeavon’s trademarked method is to help farmers increase food yields using less land, less water, and without the chemical fertilizers and pesticides used in conventional farming techniques.\u003c/p>\n\u003cp>“Worldwide we have a critical situation on our hands…,” Jeavons explained. “According to a recent \u003ca href=\"http://www.un.org/waterfor%20lifedecade/scarcity.shtml\">UN [FAO] report\u003c/a>, 75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet. Also, so much of our agricultural land is no longer viable because farming has depleted the soil. So this method is designed -- based on millennia-old practices -- to enable people everywhere in the world to meet their own food needs and ‘grow’ their own soil using a fraction of the resources.”\u003c/p>\n\u003cfigure id=\"attachment_64687\" class=\"wp-caption alignleft\" style=\"max-width: 347px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3.jpg\">\u003cimg class=\"size-medium wp-image-64687 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3-347x253.jpg\" alt=\"Kale and other leafy greens grow in raised beds with soil loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\" width=\"347\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raised beds allow soil to be loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>So, what’s the magic formula? It’s a combination of soil that is continuously cultivated with a carbon-rich organic compost to maximize fertility, and seeds that are planted in a certain way. For example, crops are planted much closer together than usual so that more can be grown in a small space. Bunching the plants together also creates a leafy umbrella that shades the soil, which in turn reduces the need for water. It’s a recipe that can be used to grow seasonal foods year-round -- from winter squashes to summer berries -- outdoors or in greenhouses.\u003c/p>\n\u003cp>International trainees like Sanjana Silva spend their days engaged in hands-on fieldwork, classroom learning, and informal brainstorming sessions between farmers from different countries, all of whom face distinct challenges.\u003c/p>\n\u003cfigure id=\"attachment_64648\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798.jpg\">\u003cimg class=\"size-medium wp-image-64648 \" title=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Click to enlarge. Image courtesy of Sanjana Silva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798-189x253.jpg\" alt=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\u003c/figcaption>\u003c/figure>\n\u003cp>Silva enrolled in the program because he is searching for ways to support his government’s initiative to reduce the use of chemical fertilizers. “Sri Lanka is 70 percent rural, which means that they are basically all farming their own food. But the use of nationally subsidized chemical fertilizers caused the soil quality to become poor, making it harder to grow food.” Silva added that the shift away from chemical fertilizers was also spurred by their suspected \u003ca href=\"http://www.scidev.net/global/systems/feature/conflicting-reports-highlight-scientific-data-gaps-in-sri-lanka-s-chronic-kidney.html\">link to the chronic kidney disease\u003c/a> that plagues many Sri Lankans.\u003c/p>\n\u003cp>Although this brand of biointensive farming holds great promise for small community farms like those in Sri Lanka, questions remain about its scalability.\u003c/p>\n\u003cp>\"For small-scale plots this method has proven to produce high yields,\" according to Christof Bernau, an instructor at the \u003ca href=\"http://casfs.ucsc.edu/about/index.html\">Center for Agroecology at the University of California, Santa Cruz\u003c/a>,\" but if you amplify it out to the multi-acre, tractor-scale model, it may require inputs of knowledge, labor, and resources that aren’t economically sustainable.”\u003c/p>\n\u003cp>Around the globe scientists are \u003ca href=\"http://www.scidev.net/global/food-security/editorials/investing-in-people-and-evidence-for-sustainable-farming.html\">studying the effectiveness of a variety of innovative farming methods\u003c/a> aimed at addressing issues related to food security and dwindling resources, particularly in developing nations.\u003c/p>\n\u003cp>There's no one-size-fits-all method, acknowledged Ecology Action garden manager, Matt Drewno. Growing techniques have to be adjusted to account for variations in weather, topography, and other factors. “But we provide an adaptable toolkit and a framework,” explained Drewn, “so that no matter the climate, crop availability, and other specific local considerations, you can make it work.”\u003c/p>\n\u003cfigure id=\"attachment_64302\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2.jpg\">\u003cimg class=\"size-medium wp-image-64302 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2-337x253.jpg\" alt='During a workshop near Mzuzu, Malawi, people learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During a workshop near Mzuzu, Malawi, community members learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons\u003c/figcaption>\u003c/figure>\n\u003cp>Besides two people from Sri Lanka, this year’s group of 10 international participants (stationed at one of three California training sites) also included an emissary from a Mexican government agency working to improve and expand the capacity of floating farms on the outskirts of Mexico City, and a Kenyan who has set his sights on repairing the soil damage wrought by industrial tea farming, with the hope of restoring the farmers’ ability to nourish themselves from their land.\u003c/p>\n\u003cp>“Most of these people really want to educate other people -- and that’s why they are coming here,” said Jeavons.\u003c/p>\n\u003cp>Here in the foggy Mendocino research garden, many crops are transformed into meals served at \u003ca href=\"http://www.ravensrestaurant.com/\">Ravens’ Restaurant\u003c/a>, a gourmet vegan eatery. The proprietors of the restaurant and \u003ca href=\"http://www.stanfordinn.com\">adjoining eco-resort\u003c/a> offer free use of their land for the research, as well as food and lodging for training program participants.\u003c/p>\n\u003cfigure id=\"attachment_63311\" class=\"wp-caption alignleft\" style=\"max-width: 296px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989.jpg\">\u003cimg class=\"size-medium wp-image-63311 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989-296x253.jpg\" alt=\"Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\" width=\"296\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The trainees also get down in the dirt to help answer a question that has been motivating Jeavons for more than 40 years: what is the smallest amount of land on which a complete and balanced diet can be grown? This year’s test plot is filled with calorically and nutritionally dense crops, such as fava beans, potatoes, and towering quinoa plants, whose protein-packed clusters of ruby red seeds glisten in the misty morning light.\u003c/p>\n\u003cp>Throughout the year the results from this experimental garden will be collected, analyzed, and posted online, where they can be accessed by farmers, scientists, and the public.\u003c/p>\n\u003cp>Once Silva and the other international participants complete their training, they will take what they learn back to their own communities, along with the hope of planting the seeds for a more sustainable farming future.\u003c/p>\n\u003cp>“When I’ve taught workshops in places like East Africa and I tell them about the challenging situation we face, it doesn’t freak them out,” Jeavons recounted. “They say, ‘let’s do this’ and ‘if we don’t do this, our children are going to be toast.’”\u003c/p>\n\u003cp>\u003cstrong>Related links for further exploration:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.un.org/en/sustainablefuture/food.shtml\">United Nations: sustainable farming stories & stats from around the globet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scidev.net/global/agriculture/farming/\">SciDev \"Spotlight\" Series: Science for Sustainable Food\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://commongroundgarden.org\">Common Ground Garden (Ecology Action Bay Area Tours & Classes)\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/63190/lessons-from-a-global-garden-growing-more-food-with-less","authors":["5412"],"categories":["quest_9","quest_3229"],"tags":["quest_85","quest_12483","quest_12482","quest_1122","quest_12269","quest_1171","quest_12486","quest_12485","quest_1789","quest_2141","quest_2349","quest_2692","quest_12484","quest_9913","quest_13364"],"featImg":"quest_64275","label":"source_quest_63190"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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