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New Research into Disappearing Bees
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Science on the SPOT: Secrets of Sourdough
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Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"gabriela-quiros":{"type":"authors","id":"6186","meta":{"index":"authors_1591205172","id":"6186","found":true},"name":"Gabriela Quirós","firstName":"Gabriela","lastName":"Quirós","slug":"gabriela-quiros","email":"gquiros@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Video Producer and Reporter","bio":"Gabriela Quirós is a \u003cstrong>video producer and the coordinating producer for KQED's web science video series \u003ca href=\"https://www.kqed.org/deeplook\">Deep Look\u003c/a>\u003c/strong>. She joined KQED as a TV producer when its science series QUEST started in 2006 and has covered everything from Alzheimer’s to bee die-offs to dark energy.\r\n\r\nShe won a 2022 AAAS Kavli Science Journalism Award with a team of her Deep Look colleagues. She has won five regional Emmys as a video producer and has shared seven more as the coordinating producer of Deep Look. The episode she produced about \u003ca href=\"https://www.kqed.org/science/728086/how-mosquitoes-use-six-needles-to-suck-your-blood\">How Mosquitoes Use Six Needles to Suck Your Blood\u003c/a> won a Webby \"People's Voice\" award. She has also earned awards from the Jackson Hole Wildlife Film Festival, the Society of Professional Journalists and the Society of Environmental Journalists.\r\n\r\nHer videos for KQED have also aired on NOVA scienceNOW and the PBS NewsHour, and appeared on NPR.org.\r\n\r\nAs an independent filmmaker, she produced and directed the hour-long documentary \u003ca href=\"http://lpbp.org/beautiful-sin-qa-with-producer-gabriela-quiros/\">\u003cem>Beautiful Sin\u003c/em>\u003c/a>, about the surprising story of how Costa Rica became the only country in the world to outlaw in vitro fertilization. The film aired in 2015 on public television stations throughout the U.S., and in Costa Rica.\r\n\r\nShe started her journalism career as a newspaper reporter in Costa Rica, where she grew up. She won the National Science Journalism Award there for a series of articles about organic agriculture, and developed a life-long interest in health reporting. She moved to the Bay Area in 1996 to study documentary filmmaking at the University of California, Berkeley, where she received master’s degrees in journalism and Latin American studies.","avatar":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twitter":"gabrielaquirosr","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["editor","ef_view_calendar","ef_view_story_budget"]}],"headData":{"title":"Gabriela Quirós | KQED","description":"Video Producer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gabriela-quiros"},"quest":{"type":"authors","id":"10216","meta":{"index":"authors_1591205172","id":"10216","found":true},"name":"QUEST Staff","firstName":"QUEST","lastName":"Staff","slug":"quest","email":"quest@kqed.orgx","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"QUEST, an Emmy Award-winning multimedia science series, has a new focus on the science of sustainability.The half-hour magazine style episodes are produced by a collaboration of six public broadcasters around the country and explore a wide variety of sustainability issues related to food, energy, water, climate and biodiversity. 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"},"spencermichels":{"type":"authors","id":"10305","meta":{"index":"authors_1591205172","id":"10305","found":true},"name":"Spencer Michels","firstName":"Spencer","lastName":"Michels","slug":"spencermichels","email":"spencer@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Spencer Michels, correspondent and producer in the San Francisco office of the NewsHour, began reporting stories for the broadcast in 1983, while still anchor and correspondent for KQED. A native of San Francisco, he graduated from Princeton University's Woodrow Wilson School of Public and International Affairs in 1959 and then received his master's from Columbia University's Graduate School of Journalism.\r\n\r\nMichels began his professional career as a reporter with the Palo Alto Times, and then moved to KCRA in Sacramento. In addition to general reporting, anchoring and producing, he traveled around the world doing stories ranging from the Vietnam War and the Israeli war with Egypt, to socialized medicine in Scandinavia and bureaucracy in Italy. After working on news and documentary programs at the public station, KQED, for several years, he joined the NewsHour full time in 1991. Since then, he has produced hundreds of 5 to 10 minute reports on all manner of issues, including health, environment, science, politics, economics and arts. He has won several Emmys and other awards.\r\n\r\nHe lives in Marin County with his wife, Roberta. They have three grown children and three grandchildren.","avatar":"https://secure.gravatar.com/avatar/7c9c3bc931e36da2a45172e7dfc0b487?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Spencer Michels | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7c9c3bc931e36da2a45172e7dfc0b487?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7c9c3bc931e36da2a45172e7dfc0b487?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/spencermichels"}},"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_60697":{"type":"posts","id":"quest_60697","meta":{"index":"posts_1591205157","site":"quest","id":"60697","score":null,"sort":[1381759204000]},"guestAuthors":[],"slug":"lake-tahoe-can-we-save-it","title":"Lake Tahoe: Can We Save It?","publishDate":1381759204,"format":"video","headTitle":"QUEST Sustainability Science – TV series | QUEST | KQED Science","labelTerm":{"term":11767,"site":"quest"},"content":"\u003cp>Lake Tahoe’s famously blue waters – which make it the clearest lake of its size in the United States – attract three million visitors to California and Nevada each year. But decades of development, and now climate change, threaten this national treasure. This QUEST half-hour documentary takes you behind the scenes with the scientists working to keep the lake pristine and protect it for generations to come.\u003c/p>\n\u003cp>But Lake Tahoe isn’t the only body of water that comes to mind when we think about America’s most treasured lakes. The Great Lakes, an interconnected set of five lakes which include lakes Erie, Superior, Huron, Michigan and Ontario, hold 18% of the water on the face of the Earth. Both Lake Tahoe and the Great Lakes face environmental challenges, but are differently equipped to handle them because of their particular characteristics.\u003c/p>\n\u003ch2>\u003cstrong>Similarities between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Potable Water Sources\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62237\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam.jpg\">\u003cimg class=\"size-thumbnail wp-image-62237\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam-300x169.jpg\" alt=\"Tahoe dam\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lake Tahoe delivers millions of gallons of water every day for residents and farmers along the Truckee River. The Tahoe dam was built in 1909. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Both the Great Lakes and Lake Tahoe provide potable water to surrounding populations, though at very different scales. The Great Lakes deliver 43 billion gallons per day, hundreds of times more than Lake Tahoe. Lake Michigan alone provides drinking water to 12 million residents. Around three quarters of the water taken from the Great Lakes is used to cool down power plants.\u003c/p>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Climate Change Impacts\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62207\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\">\u003cimg class=\"size-full wp-image-62207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\" alt=\"Visitors at Lake Tahoe's Sand Harbor.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warmer temperatures are nice for visitors, like these at Lake Tahoe's Sand Harbor, in Nevada. But they could lead the lake to move away from its famous indigo blue and more towards green. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe and the Great Lakes are warming up, just like all lakes around the world. “We’ve had some summers where the surface temperature is very, very warm, compared to 20, 25 years ago,” said Brant Allen, of the University of California-Davis’ Tahoe Environmental Research Center. Although it’s nice for visitors, heat encourages the growth of microscopic algae that scatter the light off the lake’s surface and make it appear cloudy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Up north, intense spring rains that washed fertilizer into Lake Erie, coupled with a warm summer, contributed to a 2011 algae bloom that covered the surface of the lake’s western basin with a bright green scum. “All of the factors that happened in 2011 are the types of factors that we expect to see more commonly in the future,” said Anna Michalak, a Great Lakes researcher at Stanford University.\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Invasive Species\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62212\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-62212\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized-300x169.jpg\" alt=\"Quagga mussels attached to pipes in Lake Mead\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quagga mussels clog pipes, like these in Nevada's Lake Mead. Authorities are working hard to keep the mussels out of Lake Tahoe. Photo: National Park Service.\u003c/figcaption>\u003c/figure>\n\u003cp>Zebra mussels and quagga mussels have invaded the Great Lakes, damaging sport fisheries and clogging intake pipes with their hard shells, to the tune of $1 billion per year. The mussels have hitched rides out west on recreational boats. But so far they haven’t reached Lake Tahoe, and authorities there are fighting hard to keep them out by inspecting every boat before it goes into the water.\u003c/p>\n\u003cp>“At first, I thought the public would be very resistant to the idea of paying fees for boat inspections,” said Geoff Schladow, director of the University of California-Davis’ Tahoe Environmental Research Center. “But the more people I talk to, they’re very accepting of the need for it.” Lake Tahoe is already dealing with \u003ca title=\"Information on Asian clams on UC Davis TERC's page\" href=\"http://terc.ucdavis.edu/research/aquaticinvasives.html\">the invasive Asian clam\u003c/a>, which produces algae mats that wash up on its beaches, and an aquatic plant called milfoil, which sticks to boats’ propellers.\u003c/p>\n\u003ch2>\u003cstrong>Differences between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Depth v. Width\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62228\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\">\u003cimg class=\"size-full wp-image-62228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\" alt=\"Eagle Falls over Emerald Bay\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The water pouring into Lake Tahoe doesn't carry many of the nutrients that algae feed on. This is one of the reasons why the lake is so clear. Eagle Falls flows into Emerald Bay, one of Lake Tahoe's most iconic spots on the California side of the lake. Photo: Gabriela Quirós / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe is the eleventh \u003cem>deepest \u003c/em>lake in the world. Lake Erie is the tenth \u003cem>largest \u003c/em>lake in the world. At its deepest point, Lake Tahoe plunges to 1,645 feet – which makes it deeper than the Empire State building is tall. And this depth helps the lake stay clear, since its 39 trillion gallons of water are able to dilute the tiny dirt particles and nitrogen and phosphorus that threaten its transparency. By contrast, Lake Erie’s deepest point is only about 200 feet deep. With less water to dilute the nutrients that algae feed off, \u003ca title=\"Battling the Bloom: Lake Erie \" href=\"http://ww2.kqed.org/quest/video/battling-the-bloom-lake-erie/\">Lake Erie is particularly vulnerable to algae blooms.\u003c/a>\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Watershed Size\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cp>Lake Tahoe is fortunate in that its watershed is small and the soil around it is relatively nutrient-poor. The 63 rivers that feed Lake Tahoe travel through an area about the size of the lake itself. Most lakes have watersheds many times bigger, which give tributaries more of a chance to pick up pollutants as they flow towards the lake.\u003c/p>\n\u003cp>\u003ca title=\"Farmers Fight Back Against Toxic Algal Blooms\" href=\"http://ww2.kqed.org/quest/audio/farmers-fight-back-against-toxic-algal-blooms/\">Lake Erie has suffered from a steady flow of phosphorus from agriculture\u003c/a>, which has contributed to bad algae blooms. Corn is planted widely in the Plains – partly to produce ethanol for use as a biofuel – and requires a lot of fertilizer. “The national biofuels program is what’s pushing more corn production,” said Stanford scientist Anna Michalak.\u003c/p>\n\u003cfigure id=\"attachment_62224\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\">\u003cimg class=\"size-full wp-image-62224\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\" alt=\"Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake. Brad Kohler watches as workers install a channel and sediment trap at the bottom of his driveway in Tahoe City, California. When it rains, this mechanism will trap dirt particles. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>To keep their watersheds from becoming sources of pollutants, authorities at Lake Tahoe and the Great Lakes have efforts underway to prevent dirt from running into nearby rivers (Tahoe), and reduce the amount of fertilizer used on crops (Great Lakes).\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>\u003ca title=\"UC Davis Tahoe Environmental Research Center\" href=\"http://terc.ucdavis.edu\">University of California-Davis Tahoe Environmental Research Center (TERC)\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Tahoe Boat Inspections\" href=\"http://tahoeboatinspections.com/welcome-to-tahoe-boat-inspections/\">Tahoe Boat Inspections\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Go behind the scenes with the scientists working to keep Lake Tahoe pristine and protect it for generations to come.","status":"publish","parent":0,"modified":1457564813,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1040},"headData":{"title":"Lake Tahoe: Can We Save It? | KQED","description":"Go behind the scenes with the scientists working to keep Lake Tahoe pristine and protect it for generations to come.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lake Tahoe: Can We Save It?","datePublished":"2013-10-14T14:00:04.000Z","dateModified":"2016-03-09T23:06:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60697 http://science.kqed.org/quest/?p=60697","disqusUrl":"https://ww2.kqed.org/quest/2013/10/14/lake-tahoe-can-we-save-it/","disqusTitle":"Lake Tahoe: Can We Save It?","videoEmbed":"https://www.youtube.com/watch?v=t_cWUC__0Vg","path":"/quest/60697/lake-tahoe-can-we-save-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lake Tahoe’s famously blue waters – which make it the clearest lake of its size in the United States – attract three million visitors to California and Nevada each year. But decades of development, and now climate change, threaten this national treasure. This QUEST half-hour documentary takes you behind the scenes with the scientists working to keep the lake pristine and protect it for generations to come.\u003c/p>\n\u003cp>But Lake Tahoe isn’t the only body of water that comes to mind when we think about America’s most treasured lakes. The Great Lakes, an interconnected set of five lakes which include lakes Erie, Superior, Huron, Michigan and Ontario, hold 18% of the water on the face of the Earth. Both Lake Tahoe and the Great Lakes face environmental challenges, but are differently equipped to handle them because of their particular characteristics.\u003c/p>\n\u003ch2>\u003cstrong>Similarities between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Potable Water Sources\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62237\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam.jpg\">\u003cimg class=\"size-thumbnail wp-image-62237\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Tahoe-dam-300x169.jpg\" alt=\"Tahoe dam\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lake Tahoe delivers millions of gallons of water every day for residents and farmers along the Truckee River. The Tahoe dam was built in 1909. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Both the Great Lakes and Lake Tahoe provide potable water to surrounding populations, though at very different scales. The Great Lakes deliver 43 billion gallons per day, hundreds of times more than Lake Tahoe. Lake Michigan alone provides drinking water to 12 million residents. Around three quarters of the water taken from the Great Lakes is used to cool down power plants.\u003c/p>\n\u003cp> \u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Climate Change Impacts\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62207\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\">\u003cimg class=\"size-full wp-image-62207\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg\" alt=\"Visitors at Lake Tahoe's Sand Harbor.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Beach-scene-at-Lake-Tahoe-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warmer temperatures are nice for visitors, like these at Lake Tahoe's Sand Harbor, in Nevada. But they could lead the lake to move away from its famous indigo blue and more towards green. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe and the Great Lakes are warming up, just like all lakes around the world. “We’ve had some summers where the surface temperature is very, very warm, compared to 20, 25 years ago,” said Brant Allen, of the University of California-Davis’ Tahoe Environmental Research Center. Although it’s nice for visitors, heat encourages the growth of microscopic algae that scatter the light off the lake’s surface and make it appear cloudy.\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>Up north, intense spring rains that washed fertilizer into Lake Erie, coupled with a warm summer, contributed to a 2011 algae bloom that covered the surface of the lake’s western basin with a bright green scum. “All of the factors that happened in 2011 are the types of factors that we expect to see more commonly in the future,” said Anna Michalak, a Great Lakes researcher at Stanford University.\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Invasive Species\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62212\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-62212\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/NPS_mussels_resized-300x169.jpg\" alt=\"Quagga mussels attached to pipes in Lake Mead\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quagga mussels clog pipes, like these in Nevada's Lake Mead. Authorities are working hard to keep the mussels out of Lake Tahoe. Photo: National Park Service.\u003c/figcaption>\u003c/figure>\n\u003cp>Zebra mussels and quagga mussels have invaded the Great Lakes, damaging sport fisheries and clogging intake pipes with their hard shells, to the tune of $1 billion per year. The mussels have hitched rides out west on recreational boats. But so far they haven’t reached Lake Tahoe, and authorities there are fighting hard to keep them out by inspecting every boat before it goes into the water.\u003c/p>\n\u003cp>“At first, I thought the public would be very resistant to the idea of paying fees for boat inspections,” said Geoff Schladow, director of the University of California-Davis’ Tahoe Environmental Research Center. “But the more people I talk to, they’re very accepting of the need for it.” Lake Tahoe is already dealing with \u003ca title=\"Information on Asian clams on UC Davis TERC's page\" href=\"http://terc.ucdavis.edu/research/aquaticinvasives.html\">the invasive Asian clam\u003c/a>, which produces algae mats that wash up on its beaches, and an aquatic plant called milfoil, which sticks to boats’ propellers.\u003c/p>\n\u003ch2>\u003cstrong>Differences between Lake Tahoe and the Great Lakes\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Depth v. Width\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cfigure id=\"attachment_62228\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\">\u003cimg class=\"size-full wp-image-62228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg\" alt=\"Eagle Falls over Emerald Bay\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/Eagle-Falls-over-Emerald-Bay-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The water pouring into Lake Tahoe doesn't carry many of the nutrients that algae feed on. This is one of the reasons why the lake is so clear. Eagle Falls flows into Emerald Bay, one of Lake Tahoe's most iconic spots on the California side of the lake. Photo: Gabriela Quirós / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>Lake Tahoe is the eleventh \u003cem>deepest \u003c/em>lake in the world. Lake Erie is the tenth \u003cem>largest \u003c/em>lake in the world. At its deepest point, Lake Tahoe plunges to 1,645 feet – which makes it deeper than the Empire State building is tall. And this depth helps the lake stay clear, since its 39 trillion gallons of water are able to dilute the tiny dirt particles and nitrogen and phosphorus that threaten its transparency. By contrast, Lake Erie’s deepest point is only about 200 feet deep. With less water to dilute the nutrients that algae feed off, \u003ca title=\"Battling the Bloom: Lake Erie \" href=\"http://ww2.kqed.org/quest/video/battling-the-bloom-lake-erie/\">Lake Erie is particularly vulnerable to algae blooms.\u003c/a>\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>Watershed Size\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003cp>Lake Tahoe is fortunate in that its watershed is small and the soil around it is relatively nutrient-poor. The 63 rivers that feed Lake Tahoe travel through an area about the size of the lake itself. Most lakes have watersheds many times bigger, which give tributaries more of a chance to pick up pollutants as they flow towards the lake.\u003c/p>\n\u003cp>\u003ca title=\"Farmers Fight Back Against Toxic Algal Blooms\" href=\"http://ww2.kqed.org/quest/audio/farmers-fight-back-against-toxic-algal-blooms/\">Lake Erie has suffered from a steady flow of phosphorus from agriculture\u003c/a>, which has contributed to bad algae blooms. Corn is planted widely in the Plains – partly to produce ethanol for use as a biofuel – and requires a lot of fertilizer. “The national biofuels program is what’s pushing more corn production,” said Stanford scientist Anna Michalak.\u003c/p>\n\u003cfigure id=\"attachment_62224\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\">\u003cimg class=\"size-full wp-image-62224\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg\" alt=\"Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/09/BMP-installation-at-Brad-Kohler-home-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeowners around Lake Tahoe are required to keep dirt from flowing into the lake. Brad Kohler watches as workers install a channel and sediment trap at the bottom of his driveway in Tahoe City, California. When it rains, this mechanism will trap dirt particles. Photo: Arwen Curry / QUEST Northern California.\u003c/figcaption>\u003c/figure>\n\u003cp>To keep their watersheds from becoming sources of pollutants, authorities at Lake Tahoe and the Great Lakes have efforts underway to prevent dirt from running into nearby rivers (Tahoe), and reduce the amount of fertilizer used on crops (Great Lakes).\u003c/p>\n\u003ch2>Additional Links\u003c/h2>\n\u003cp>\u003ca title=\"UC Davis Tahoe Environmental Research Center\" href=\"http://terc.ucdavis.edu\">University of California-Davis Tahoe Environmental Research Center (TERC)\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Tahoe Boat Inspections\" href=\"http://tahoeboatinspections.com/welcome-to-tahoe-boat-inspections/\">Tahoe Boat Inspections\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/60697/lake-tahoe-can-we-save-it","authors":["6186"],"series":["quest_11767"],"categories":["quest_4","quest_6","quest_9","quest_3422","quest_3233","quest_11766"],"tags":["quest_438","quest_621","quest_12269","quest_10201","quest_1489","quest_3351","quest_10174","quest_12331","quest_12334","quest_12330","quest_2141","quest_2349","quest_13","quest_12333","quest_12335","quest_2893","quest_12332","quest_3022","quest_3071","quest_3108"],"featImg":"quest_62263","label":"quest_11767"},"quest_43643":{"type":"posts","id":"quest_43643","meta":{"index":"posts_1591205157","site":"quest","id":"43643","score":null,"sort":[1347038316000]},"guestAuthors":[],"slug":"californias-prop-37-are-gmo-labels-a-scarlet-letter","title":"California's Prop. 37: Are GMO Labels a Scarlet Letter?","publishDate":1347038316,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Proposition 37 could make California the first state in the country to require labels on foods made with genetically-modified ingredients. It’s shaping up to be one of the most contentious -- and certainly the most expensive -- battles on the state’s November ballot.\u003c/p>\n\u003cp>On one side are organic food groups that have spent about $3 million in support of the labeling law. On the other are biotech firms like Monsanto, and food giants like Pepsi, Sara Lee, and General Mills, which have contributed upwards of $28 million to try and keep GMO labels off food packages.\u003c/p>\n\u003cp>If Proposition 37 passes, you’ll see a change in nearly every part of the grocery store.\u003c/p>\n\u003cp>Take the cereal aisle, where Stacy Malkan with the \"Yes on 37\" campaign recently picked up a box of granola and pointed to the ingredients panel.\u003c/p>\n\u003cp>“Many of these products have corn syrup, cornstarch, sugar beets, and soy products that are genetically engineered,\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the United States, up to 90 percent of those foods are grown from seeds that have been genetically modified. Scientists made changes in the plants’ DNA to make the crop, for example, resist pests, or stay fresh longer.\u003c/p>\n\u003cp>Malkan thinks that's something consumers should know about.\u003cbr>\n\u003cstrong>\u003cbr>\nWould labels inform people? Or scare them?\u003c/strong>\u003c/p>\n\u003cp>“It's not a warning sticker,” she says. “[it’s not] a skull and crossbones or anything. It's literally just a few words added to existing labels, just indicating [the food was] partially produced with genetic engineering.\u003c/p>\n\u003cp>But to the \"No On 37\" camp, there is nothing benign about a label.\u003c/p>\n\u003cp>Take, for instance, Kent Bradford, a professor of plant science at the University of California, Davis, and director of its Seed Biotechnology Center.\u003c/p>\n\u003cp>Bradford's team works with, among other plants, lettuce.\u003c/p>\n\u003cfigure id=\"attachment_43645\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Bradford_scaled.jpg\">\u003cimg class=\"size-medium wp-image-43645\" title=\"Bradford_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Bradford_scaled-450x253.jpg\" alt=\"\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kent Bradford directs UC Davis's Seed Biotechnology Center\u003c/figcaption>\u003c/figure>\n\u003cp>California supplies 80 percent of the nation's lettuce. But growers here, he says, increasingly find themselves at odds with a fact of nature.\u003c/p>\n\u003cp>Lettuce, he says, evolved for a Mediterranean climate. Its seeds lay dormant when it’s hot, and germinate when it rains.\u003c/p>\n\u003cp>But it’s getting hotter here in California. And farmers want to be able to grow lettuce year-round, not just when it rains. So Bradford’s team is developing a new kind of lettuce seed.\u003c/p>\n\u003cp>He points to several strands of straggly, stringy lettuce. At this overgrown stage, it's not appetizing-looking produce. But Bradford says these plants could help farmers adapt to a changing climate.\u003c/p>\n\u003cp>\"What we've identified here is if we turn off this one gene, it eliminates that mechanism of inability to germinate at high temperature,\" he says.\u003c/p>\n\u003cp>\u003cstrong>GM isn't an ingredient, it's a technology \u003c/strong>\u003c/p>\n\u003cp>Part of what bothers Bradford about Proposition 37 is that genetic modification isn’t an ingredient, like saturated fat. It's a technology, one capable of creating countless variations on nature, some of them potentially very useful.\u003c/p>\n\u003cfigure id=\"attachment_43644\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Lettuce_scaled.jpg\">\u003cimg class=\"size-thumbnail wp-image-43644\" title=\"Lettuce_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Lettuce_scaled-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically-engineered lettuce can sprout in a hot, dry climate.\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't want to label a screwdriver as dangerous just because someone might poke it through their hand or something.\"\u003c/p>\n\u003cp>Bradford fears that if Prop 37 passes, consumers will regard those GMO label as a scarlet letter, a signal that the entire technology is flawed and dangerous.\u003c/p>\n\u003cp>\"Why would they be putting this on the label if it weren’t something I should be concerned about?\"\u003c/p>\n\u003cp>Indeed, that's the question many consumers have about genetically modified foods: Are they safe?\u003c/p>\n\u003cp>\u003cstrong>Is GM safe? Grappling with a scarcity of science\u003c/strong>\u003c/p>\n\u003cp>Unfortunately, the body of peer-reviewed research on GM foods is tiny, consisting of a handful of small studies done on mice. Some of these studies suggest possible links to immune-system impairment and other problems. Compared to the amount of research done on, for instance, BPA, it's a drop in the bucket.\u003c/p>\n\u003cp>Both the American Medical Association and the FDA say that genetically-modified foods are safe to eat and do not need to be labeled.\u003c/p>\n\u003cp>But Prop. 37 advocates and critics of GM foods say the fact that the science is nascent only underscores the need for greater regulation and labeling.\u003c/p>\n\u003cp>They say the process of genetic engineering can be imprecise, and that plant scientists may not always know the full, long-term implications of the crops they develop.\u003c/p>\n\u003cp>\"The jury is still out on the health effects,\" says Yes on 37's Stacy Malkan. \"And in many ways, the evidence hasn’t even been presented.\"\u003c/p>\n\u003cp>Such concerns are widespread in Europe, where GM labeling is mandatory. But that's also increasingly the case in California, where a recent poll found 65 percent of voters planning to support Prop. 37.\u003c/p>\n\u003cp>Here in the states, at least, it wasn't always this way.\u003c/p>\n\u003cp>\u003cstrong>We've been here before: The lesson of the Flavr Savr tomato \u003c/strong>\u003c/p>\n\u003cp>Belinda Martineau was a plant scientist at the Davis-based biotech firm Calgene in the late 1980s and early 90s. She was part of the team that helped invent the Flavr Savr tomato, the world’s first commercially-available genetically modified whole food.\u003c/p>\n\u003cp>Martineau says she and others at Calgene weren't sure how the Flavr Savr was going to go over with the public.\u003c/p>\n\u003cp>\"Jurassic Park came out while we were readying the tomato for the marketplace,\" she recalls. \"We were worried about it. We were worried about the public’s perception.\"\u003c/p>\n\u003cfigure id=\"attachment_43663\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Martineau.jpg\">\u003cimg class=\"size-medium wp-image-43663\" title=\"Martineau\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Martineau-315x253.jpg\" alt=\"\" width=\"315\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belinda Martineau helped develop the Flavr Savr tomato\u003c/figcaption>\u003c/figure>\n\u003cp>So Calgene made a choice: total transparency. The Flavr Savr wasn’t just labeled, it came with a brochure shaped like a tomato.\u003c/p>\n\u003cp>\"It actually explained the genetic engineering technology in lay terms that people could understand,\" \"And it had a 1-800 number, in case people wanted to learn more.\"\u003c/p>\n\u003cp>No laws required that Calgene label the tomato. Martineau says the company wanted to label the Flavr Savr because they were proud of it.\u003c/p>\n\u003cp>\u003cstrong>\"We wanted to be transparent\"\u003c/strong>\u003c/p>\n\u003cp>\"We believed in what we were doing. We thought if we were careful about it, and transparent, that we could convince the public that they should be as enthusiastic about it as we were.\"\u003c/p>\n\u003cp>And shoppers were enthusiastic. In Davis, where Martineau lives, Flavr Savrs flew off the shelves.\u003c/p>\n\u003cp>\"They had a policy at the local IGA that you could only purchase two Flavr Savor tomatoes per person, per day,\" says Martineau. \"How they kept track of that, I don't know.\"\u003c/p>\n\u003cp>What ultimately killed the Flavr Savr wasn't the public’s fear of genetic engineering. It was the technology itself. Flavr Savrs didn’t taste better than regular tomatoes and they were too difficult to transport.\u003c/p>\n\u003cp>For Martineau, there’s a lesson here. Not labeling, she says, makes the industry look like it has something to hide. She believes labeling is an opportunity.\u003c/p>\n\u003cp>\"This is one of the best ways the industry can turn public opinion around, is to be honest, to be transparent. And to come out and be proud of their products.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If Proposition 37 passes on November 6, the question is whether the public will see those labels the same way Martineau does.\u003c/p>\n\n","blocks":[],"excerpt":"Proposition 37 could make California the first state in the country to require \"Made with GMO\" labels on genetically-engineered foods. But would the labels inform people? Or scare them? ","status":"publish","parent":0,"modified":1450498455,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":1214},"headData":{"title":"California's Prop. 37: Are GMO Labels a Scarlet Letter? | KQED","description":"Proposition 37 could make California the first state in the country to require "Made with GMO" labels on genetically-engineered foods. But would the labels inform people? Or scare them? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California's Prop. 37: Are GMO Labels a Scarlet Letter?","datePublished":"2012-09-07T17:18:36.000Z","dateModified":"2015-12-19T04:14:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"43643 http://science.kqed.org/quest/?post_type=audio_reports&p=43643","disqusUrl":"https://ww2.kqed.org/quest/2012/09/07/californias-prop-37-are-gmo-labels-a-scarlet-letter/","disqusTitle":"California's Prop. 37: Are GMO Labels a Scarlet Letter?","source":"Food","sourceUrl":"https://ww2.kqed.org/quest/category/food/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/09/2012-09-10-quest.mp3","path":"/quest/43643/californias-prop-37-are-gmo-labels-a-scarlet-letter","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Proposition 37 could make California the first state in the country to require labels on foods made with genetically-modified ingredients. It’s shaping up to be one of the most contentious -- and certainly the most expensive -- battles on the state’s November ballot.\u003c/p>\n\u003cp>On one side are organic food groups that have spent about $3 million in support of the labeling law. On the other are biotech firms like Monsanto, and food giants like Pepsi, Sara Lee, and General Mills, which have contributed upwards of $28 million to try and keep GMO labels off food packages.\u003c/p>\n\u003cp>If Proposition 37 passes, you’ll see a change in nearly every part of the grocery store.\u003c/p>\n\u003cp>Take the cereal aisle, where Stacy Malkan with the \"Yes on 37\" campaign recently picked up a box of granola and pointed to the ingredients panel.\u003c/p>\n\u003cp>“Many of these products have corn syrup, cornstarch, sugar beets, and soy products that are genetically engineered,\" she 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>In the United States, up to 90 percent of those foods are grown from seeds that have been genetically modified. Scientists made changes in the plants’ DNA to make the crop, for example, resist pests, or stay fresh longer.\u003c/p>\n\u003cp>Malkan thinks that's something consumers should know about.\u003cbr>\n\u003cstrong>\u003cbr>\nWould labels inform people? Or scare them?\u003c/strong>\u003c/p>\n\u003cp>“It's not a warning sticker,” she says. “[it’s not] a skull and crossbones or anything. It's literally just a few words added to existing labels, just indicating [the food was] partially produced with genetic engineering.\u003c/p>\n\u003cp>But to the \"No On 37\" camp, there is nothing benign about a label.\u003c/p>\n\u003cp>Take, for instance, Kent Bradford, a professor of plant science at the University of California, Davis, and director of its Seed Biotechnology Center.\u003c/p>\n\u003cp>Bradford's team works with, among other plants, lettuce.\u003c/p>\n\u003cfigure id=\"attachment_43645\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Bradford_scaled.jpg\">\u003cimg class=\"size-medium wp-image-43645\" title=\"Bradford_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Bradford_scaled-450x253.jpg\" alt=\"\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kent Bradford directs UC Davis's Seed Biotechnology Center\u003c/figcaption>\u003c/figure>\n\u003cp>California supplies 80 percent of the nation's lettuce. But growers here, he says, increasingly find themselves at odds with a fact of nature.\u003c/p>\n\u003cp>Lettuce, he says, evolved for a Mediterranean climate. Its seeds lay dormant when it’s hot, and germinate when it rains.\u003c/p>\n\u003cp>But it’s getting hotter here in California. And farmers want to be able to grow lettuce year-round, not just when it rains. So Bradford’s team is developing a new kind of lettuce seed.\u003c/p>\n\u003cp>He points to several strands of straggly, stringy lettuce. At this overgrown stage, it's not appetizing-looking produce. But Bradford says these plants could help farmers adapt to a changing climate.\u003c/p>\n\u003cp>\"What we've identified here is if we turn off this one gene, it eliminates that mechanism of inability to germinate at high temperature,\" he says.\u003c/p>\n\u003cp>\u003cstrong>GM isn't an ingredient, it's a technology \u003c/strong>\u003c/p>\n\u003cp>Part of what bothers Bradford about Proposition 37 is that genetic modification isn’t an ingredient, like saturated fat. It's a technology, one capable of creating countless variations on nature, some of them potentially very useful.\u003c/p>\n\u003cfigure id=\"attachment_43644\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Lettuce_scaled.jpg\">\u003cimg class=\"size-thumbnail wp-image-43644\" title=\"Lettuce_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Lettuce_scaled-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically-engineered lettuce can sprout in a hot, dry climate.\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't want to label a screwdriver as dangerous just because someone might poke it through their hand or something.\"\u003c/p>\n\u003cp>Bradford fears that if Prop 37 passes, consumers will regard those GMO label as a scarlet letter, a signal that the entire technology is flawed and dangerous.\u003c/p>\n\u003cp>\"Why would they be putting this on the label if it weren’t something I should be concerned about?\"\u003c/p>\n\u003cp>Indeed, that's the question many consumers have about genetically modified foods: Are they safe?\u003c/p>\n\u003cp>\u003cstrong>Is GM safe? Grappling with a scarcity of science\u003c/strong>\u003c/p>\n\u003cp>Unfortunately, the body of peer-reviewed research on GM foods is tiny, consisting of a handful of small studies done on mice. Some of these studies suggest possible links to immune-system impairment and other problems. Compared to the amount of research done on, for instance, BPA, it's a drop in the bucket.\u003c/p>\n\u003cp>Both the American Medical Association and the FDA say that genetically-modified foods are safe to eat and do not need to be labeled.\u003c/p>\n\u003cp>But Prop. 37 advocates and critics of GM foods say the fact that the science is nascent only underscores the need for greater regulation and labeling.\u003c/p>\n\u003cp>They say the process of genetic engineering can be imprecise, and that plant scientists may not always know the full, long-term implications of the crops they develop.\u003c/p>\n\u003cp>\"The jury is still out on the health effects,\" says Yes on 37's Stacy Malkan. \"And in many ways, the evidence hasn’t even been presented.\"\u003c/p>\n\u003cp>Such concerns are widespread in Europe, where GM labeling is mandatory. But that's also increasingly the case in California, where a recent poll found 65 percent of voters planning to support Prop. 37.\u003c/p>\n\u003cp>Here in the states, at least, it wasn't always this way.\u003c/p>\n\u003cp>\u003cstrong>We've been here before: The lesson of the Flavr Savr tomato \u003c/strong>\u003c/p>\n\u003cp>Belinda Martineau was a plant scientist at the Davis-based biotech firm Calgene in the late 1980s and early 90s. She was part of the team that helped invent the Flavr Savr tomato, the world’s first commercially-available genetically modified whole food.\u003c/p>\n\u003cp>Martineau says she and others at Calgene weren't sure how the Flavr Savr was going to go over with the public.\u003c/p>\n\u003cp>\"Jurassic Park came out while we were readying the tomato for the marketplace,\" she recalls. \"We were worried about it. We were worried about the public’s perception.\"\u003c/p>\n\u003cfigure id=\"attachment_43663\" class=\"wp-caption alignleft\" style=\"max-width: 315px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Martineau.jpg\">\u003cimg class=\"size-medium wp-image-43663\" title=\"Martineau\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/Martineau-315x253.jpg\" alt=\"\" width=\"315\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belinda Martineau helped develop the Flavr Savr tomato\u003c/figcaption>\u003c/figure>\n\u003cp>So Calgene made a choice: total transparency. The Flavr Savr wasn’t just labeled, it came with a brochure shaped like a tomato.\u003c/p>\n\u003cp>\"It actually explained the genetic engineering technology in lay terms that people could understand,\" \"And it had a 1-800 number, in case people wanted to learn more.\"\u003c/p>\n\u003cp>No laws required that Calgene label the tomato. Martineau says the company wanted to label the Flavr Savr because they were proud of it.\u003c/p>\n\u003cp>\u003cstrong>\"We wanted to be transparent\"\u003c/strong>\u003c/p>\n\u003cp>\"We believed in what we were doing. We thought if we were careful about it, and transparent, that we could convince the public that they should be as enthusiastic about it as we were.\"\u003c/p>\n\u003cp>And shoppers were enthusiastic. In Davis, where Martineau lives, Flavr Savrs flew off the shelves.\u003c/p>\n\u003cp>\"They had a policy at the local IGA that you could only purchase two Flavr Savor tomatoes per person, per day,\" says Martineau. \"How they kept track of that, I don't know.\"\u003c/p>\n\u003cp>What ultimately killed the Flavr Savr wasn't the public’s fear of genetic engineering. It was the technology itself. Flavr Savrs didn’t taste better than regular tomatoes and they were too difficult to transport.\u003c/p>\n\u003cp>For Martineau, there’s a lesson here. Not labeling, she says, makes the industry look like it has something to hide. She believes labeling is an opportunity.\u003c/p>\n\u003cp>\"This is one of the best ways the industry can turn public opinion around, is to be honest, to be transparent. And to come out and be proud of their products.\"\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>If Proposition 37 passes on November 6, the question is whether the public will see those labels the same way Martineau does.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/43643/californias-prop-37-are-gmo-labels-a-scarlet-letter","authors":["210"],"categories":["quest_4","quest_8","quest_3229","quest_17"],"tags":["quest_252","quest_11425","quest_11426","quest_11420","quest_1196","quest_1228","quest_11422","quest_13203","quest_11419","quest_13","quest_11421","quest_13364","quest_3022"],"featImg":"quest_43647","label":"source_quest_43643"},"quest_22785":{"type":"posts","id":"quest_22785","meta":{"index":"posts_1591205157","site":"quest","id":"22785","score":null,"sort":[1346774404000]},"guestAuthors":[],"slug":"heat-is-on-for-california-wines","title":"The Heat is On For California Wines","publishDate":1346774404,"format":"audio","headTitle":"Heat and Harvest | QUEST | KQED Science","labelTerm":{},"content":"\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n","blocks":[],"excerpt":"You’ve probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about Negroamaro or Nero d’Avola? They’re wine grapes that are well-adapted to hotter temperatures -- the kind of conditions that California may be facing as the climate continues to warm. ","status":"publish","parent":0,"modified":1450495858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":934},"headData":{"title":"The Heat is On For California Wines | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Heat is On For California Wines","datePublished":"2012-09-04T16:00:04.000Z","dateModified":"2015-12-19T03:30:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22785 http://science.kqed.org/quest/audio/heat-is-on-for-california-wines/","disqusUrl":"https://ww2.kqed.org/quest/2012/09/04/heat-is-on-for-california-wines/","disqusTitle":"The Heat is On For California Wines","source":"Climate","sourceUrl":"http://ww2.kqed.org/quest/category/climate/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/09/2012-09-03-quest.mp3","path":"/quest/22785/heat-is-on-for-california-wines","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\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>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/22785/heat-is-on-for-california-wines","authors":["239"],"series":["quest_13295"],"categories":["quest_4","quest_6","quest_9"],"tags":["quest_252","quest_9990","quest_13195","quest_621","quest_1197","quest_9989","quest_1914","quest_13203","quest_9991","quest_2220","quest_13","quest_2727","quest_3022","quest_3171"],"collections":["quest_3354"],"featImg":"quest_22837","label":"source_quest_22785"},"quest_42806":{"type":"posts","id":"quest_42806","meta":{"index":"posts_1591205157","site":"quest","id":"42806","score":null,"sort":[1345240126000]},"guestAuthors":[],"slug":"building-a-better-tastier-tomato","title":"Building a Better, Tastier Tomato","publishDate":1345240126,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Decades ago, researchers figured out how to create the picture-perfect tomato that travels well and is available year-round. The trouble is, as any supermarket shopper can tell you, tomatoes that look great sometimes taste terrible.\u003c/p>\n\u003cp>It’s not hard to see how much some tomatoes have changed. Just take the trucks on California highways during the summer, each pulling a double trailer stacked high with tomatoes. There’s a reason the tomatoes at the bottom of the pile aren’t squished into a tomato-y mess. That's thanks to the \u003ca href=\"http://daviswiki.org/square_tomato\">square tomato\u003c/a>.\u003c/p>\n\u003cp>“The square tomato is kind of a misnomer,” says Roger Chetelat, director of the Tomato Genetics Resource Center at the University of California-Davis. We’re in a greenhouse on campus where he’s holding a few square tomatoes.\u003c/p>\n\u003cp>“You can see they’re not square but they are blocky,” he says. The tomatoes are sort of flat on the side and are firm to the touch even though they’re ripe, sort of like a baseball. “I think I’d prefer to have a tomato like that thrown at me than a baseball, but yeah, they’re pretty tough,” Chetelat says.\u003c/p>\n\u003cp>Fifty years ago, farmers were looking for tougher tomatoes that could withstand new mechanical picking machines. So, plant breeders at UC Davis created a tomato with thick skin and a firm, meaty inside. California’s tomato production boomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Unintended Genetic Consequences\u003c/strong>\u003c/p>\n\u003cp>But the era of modern plant breeding came with some unintended effects, as UC Davis researcher Ann Powell discovered.\u003c/p>\n\u003cp>She demonstrates with a genetic taste test, of sorts. “We can try one of these,” she says, cutting up a standard grocery store tomato. “Tastes tomato-y.”\u003c/p>\n\u003cfigure id=\"attachment_42812\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\">\u003cimg class=\"size-full wp-image-42812\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\" alt=\"\" width=\"300\" height=\"197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young tomatoes with green shoulders on the left and no shoulders on the right.\u003c/figcaption>\u003c/figure>\n\u003cp>The other one we’re sampling has what Powell calls “green shoulders.” That means, as it grew, the tomato was dark green on top around the stem – something that’s controlled by a specific gene.\u003c/p>\n\u003cp>“They’re sweeter,” Powell says, tasting it. “Whether it’s all due to that particular gene, I can’t tell you. But, I don’t know, you can taste the difference.”\u003c/p>\n\u003cp>If green shoulders don’t sound familiar, that’s because most commercial tomatoes don’t have them anymore. Seventy years ago, breeders selected for uniformly light green tomatoes with no shoulders, which stood out better against the plant’s dark leaves.\u003c/p>\n\u003cp>“They’re a lot easier to see so a farmer could judge his yield. They could see how productive the plants were a lot easier,” says Powell. Their uniform color was also more attractive to consumers.\u003c/p>\n\u003cp>It turns out, those green shoulders have a key job. “We found that it influences the amount of sugar in the ripe fruit,” she says. The dark green parts have more chloroplasts, which turn sunlight into sugars.\u003c/p>\n\u003cp>“It made about a 20 percent difference in the amount of sugars. I think of it a little bit like how you eat berries. Most of us, including me, sprinkle a little bit of sugar on top to sort of enhance the flavor,” says Powell.\u003c/p>\n\u003cfigure id=\"attachment_42819\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\">\u003cimg class=\"size-full wp-image-42819\" title=\"Powell\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\" alt=\"\" width=\"300\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ann Powell looks at tomatoes in a UC Davis greenhouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Most heirloom tomatoes still have green shoulders, but Powell says now that they know about this gene, plant breeders could put it back in commercial varieties. And since the tomato genome was sequenced earlier this year, there are still other flavor genes to study.\u003c/p>\n\u003cp>\u003cstrong>Focusing on Taste and Nutrition\u003c/strong>\u003c/p>\n\u003cp>“We’ve modified and changed our food radically,” says Alyson Mitchell, professor in UC Davis’s Food Science and Technology Department.\u003c/p>\n\u003cp>“We’ve bred these seeds and plants to have all of these other characteristics: uniform shape, size, color, good disease resistance, high yield,” she says. That’s had major benefits: produce is widely available and more affordable.\u003c/p>\n\u003cp>On the other hand, “we’ve absolutely not paid attention to flavor and nutrition. You know, we’re telling children, eat more fruits and vegetables at a time that fruits and vegetables have never tasted worse,” Mitchell says.\u003c/p>\n\u003cp>Scientists are just starting to understand the molecular compounds that control taste and nutrition. “What we do know is that not all tomatoes are the same. Different cultivars have different levels of nutrients in them,” she says.\u003c/p>\n\u003cp>Growing them organically can also change the levels of nutrients. In a ten-year controlled study of tomatoes, organic tomatoes showed higher levels of antioxidants and molecules that make up flavor and color. But researchers still aren’t sure which of these compounds are the most important for our health. Take flavonoids, which have gotten a lot of hype as antioxidants.\u003c/p>\n\u003cp>“There are about sixteen hundred described flavonoids to date and we don’t even really at this point understand what that complement is, let alone what all of those different compounds do to benefit our health,” Mitchell says.\u003c/p>\n\u003cp>Even if there is one nutrient that stands out, it’s not always easy to enhance it. Take the case of “super broccoli.” “So they made this broccoli and the idea was to market it as a super broccoli because it had very high levels of this antioxidant, quercetin. Well quercetin is really bitter and they sat a bunch of people down to eat and nobody could eat it, it was so awful,” says Mitchell.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mitchell says it’s probably the combination of nutrients that gives produce its punch, which they’re working to understand better. Until then, she says, there is one way to make sure you’re getting those benefits: follow your mom’s advice and eat more fruits and vegetables.\u003c/p>\n\n","blocks":[],"excerpt":"Many tomatoes have been bred to travel well and look appealing, but now researchers are focusing on making them more nutritious and better tasting.","status":"publish","parent":0,"modified":1450496230,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1010},"headData":{"title":"Building a Better, Tastier Tomato | KQED","description":"Many tomatoes have been bred to travel well and look appealing, but now researchers are focusing on making them more nutritious and better tasting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Building a Better, Tastier Tomato","datePublished":"2012-08-17T21:48:46.000Z","dateModified":"2015-12-19T03:37:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42806 http://science.kqed.org/quest/?post_type=audio_reports&p=42806","disqusUrl":"https://ww2.kqed.org/quest/2012/08/17/building-a-better-tastier-tomato/","disqusTitle":"Building a Better, Tastier Tomato","source":"Food","sourceUrl":"http://ww2.kqed.org/quest/category/food/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/08/2012-08-20-quest.mp3","path":"/quest/42806/building-a-better-tastier-tomato","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Decades ago, researchers figured out how to create the picture-perfect tomato that travels well and is available year-round. The trouble is, as any supermarket shopper can tell you, tomatoes that look great sometimes taste terrible.\u003c/p>\n\u003cp>It’s not hard to see how much some tomatoes have changed. Just take the trucks on California highways during the summer, each pulling a double trailer stacked high with tomatoes. There’s a reason the tomatoes at the bottom of the pile aren’t squished into a tomato-y mess. That's thanks to the \u003ca href=\"http://daviswiki.org/square_tomato\">square tomato\u003c/a>.\u003c/p>\n\u003cp>“The square tomato is kind of a misnomer,” says Roger Chetelat, director of the Tomato Genetics Resource Center at the University of California-Davis. We’re in a greenhouse on campus where he’s holding a few square tomatoes.\u003c/p>\n\u003cp>“You can see they’re not square but they are blocky,” he says. The tomatoes are sort of flat on the side and are firm to the touch even though they’re ripe, sort of like a baseball. “I think I’d prefer to have a tomato like that thrown at me than a baseball, but yeah, they’re pretty tough,” Chetelat says.\u003c/p>\n\u003cp>Fifty years ago, farmers were looking for tougher tomatoes that could withstand new mechanical picking machines. So, plant breeders at UC Davis created a tomato with thick skin and a firm, meaty inside. California’s tomato production boomed.\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>Unintended Genetic Consequences\u003c/strong>\u003c/p>\n\u003cp>But the era of modern plant breeding came with some unintended effects, as UC Davis researcher Ann Powell discovered.\u003c/p>\n\u003cp>She demonstrates with a genetic taste test, of sorts. “We can try one of these,” she says, cutting up a standard grocery store tomato. “Tastes tomato-y.”\u003c/p>\n\u003cfigure id=\"attachment_42812\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\">\u003cimg class=\"size-full wp-image-42812\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\" alt=\"\" width=\"300\" height=\"197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young tomatoes with green shoulders on the left and no shoulders on the right.\u003c/figcaption>\u003c/figure>\n\u003cp>The other one we’re sampling has what Powell calls “green shoulders.” That means, as it grew, the tomato was dark green on top around the stem – something that’s controlled by a specific gene.\u003c/p>\n\u003cp>“They’re sweeter,” Powell says, tasting it. “Whether it’s all due to that particular gene, I can’t tell you. But, I don’t know, you can taste the difference.”\u003c/p>\n\u003cp>If green shoulders don’t sound familiar, that’s because most commercial tomatoes don’t have them anymore. Seventy years ago, breeders selected for uniformly light green tomatoes with no shoulders, which stood out better against the plant’s dark leaves.\u003c/p>\n\u003cp>“They’re a lot easier to see so a farmer could judge his yield. They could see how productive the plants were a lot easier,” says Powell. Their uniform color was also more attractive to consumers.\u003c/p>\n\u003cp>It turns out, those green shoulders have a key job. “We found that it influences the amount of sugar in the ripe fruit,” she says. The dark green parts have more chloroplasts, which turn sunlight into sugars.\u003c/p>\n\u003cp>“It made about a 20 percent difference in the amount of sugars. I think of it a little bit like how you eat berries. Most of us, including me, sprinkle a little bit of sugar on top to sort of enhance the flavor,” says Powell.\u003c/p>\n\u003cfigure id=\"attachment_42819\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\">\u003cimg class=\"size-full wp-image-42819\" title=\"Powell\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\" alt=\"\" width=\"300\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ann Powell looks at tomatoes in a UC Davis greenhouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Most heirloom tomatoes still have green shoulders, but Powell says now that they know about this gene, plant breeders could put it back in commercial varieties. And since the tomato genome was sequenced earlier this year, there are still other flavor genes to study.\u003c/p>\n\u003cp>\u003cstrong>Focusing on Taste and Nutrition\u003c/strong>\u003c/p>\n\u003cp>“We’ve modified and changed our food radically,” says Alyson Mitchell, professor in UC Davis’s Food Science and Technology Department.\u003c/p>\n\u003cp>“We’ve bred these seeds and plants to have all of these other characteristics: uniform shape, size, color, good disease resistance, high yield,” she says. That’s had major benefits: produce is widely available and more affordable.\u003c/p>\n\u003cp>On the other hand, “we’ve absolutely not paid attention to flavor and nutrition. You know, we’re telling children, eat more fruits and vegetables at a time that fruits and vegetables have never tasted worse,” Mitchell says.\u003c/p>\n\u003cp>Scientists are just starting to understand the molecular compounds that control taste and nutrition. “What we do know is that not all tomatoes are the same. Different cultivars have different levels of nutrients in them,” she says.\u003c/p>\n\u003cp>Growing them organically can also change the levels of nutrients. In a ten-year controlled study of tomatoes, organic tomatoes showed higher levels of antioxidants and molecules that make up flavor and color. But researchers still aren’t sure which of these compounds are the most important for our health. Take flavonoids, which have gotten a lot of hype as antioxidants.\u003c/p>\n\u003cp>“There are about sixteen hundred described flavonoids to date and we don’t even really at this point understand what that complement is, let alone what all of those different compounds do to benefit our health,” Mitchell says.\u003c/p>\n\u003cp>Even if there is one nutrient that stands out, it’s not always easy to enhance it. Take the case of “super broccoli.” “So they made this broccoli and the idea was to market it as a super broccoli because it had very high levels of this antioxidant, quercetin. Well quercetin is really bitter and they sat a bunch of people down to eat and nobody could eat it, it was so awful,” says Mitchell.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mitchell says it’s probably the combination of nutrients that gives produce its punch, which they’re working to understand better. Until then, she says, there is one way to make sure you’re getting those benefits: follow your mom’s advice and eat more fruits and vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/42806/building-a-better-tastier-tomato","authors":["239"],"categories":["quest_4","quest_5","quest_9","quest_3229","quest_17"],"tags":["quest_252","quest_733","quest_1122","quest_1197","quest_10106","quest_13203","quest_2088","quest_10926","quest_2220","quest_3716","quest_13","quest_13364","quest_11374","quest_3022"],"featImg":"quest_42808","label":"source_quest_42806"},"quest_32843":{"type":"posts","id":"quest_32843","meta":{"index":"posts_1591205157","site":"quest","id":"32843","score":null,"sort":[1331756216000]},"guestAuthors":[],"slug":"millipede-mystery-a-new-fluorescent-subspecies-on-alcatraz","title":"Millipede Mystery: A New Fluorescent Subspecies on Alcatraz?","publishDate":1331756216,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_BL-e1331595656998.jpg\">\u003cimg class=\"alignnone size-large wp-image-32850\" title=\"Alcatraz_millipede_BL\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_BL-e1331595647469-640x360.jpg\" alt=\"\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>A periodic nighttime census for rats on Alcatraz Island took an unexpected twist in February when surveyors from the National Park Service and UC Davis discovered glowing millipedes on the island. \u003c/p>\n\u003cp>\nTo identify rats, National Park Service staff routinely place bait in feeding stations. The bait is laced with a \u003ca href=\"http://www.ccmr.cornell.edu/education/ask/index.html?quid=302\" title=\"non-toxis fluorescent dye\">non-toxic fluorescent dye\u003c/a> that ends up in urine stains and feces. Surveyors later scan the grounds at nighttime with \u003ca href=\"http://bohart.ucdavis.edu/\" title=\"Bohart Museum of Entomology\" target=\"_blank\">black light\u003c/a>. The more glowing they observe, the larger they extrapolate the rat population to be.\u003c/p>\n\u003cp>\nA recent February search turned up no evidence of rats. Instead, surveyors were surprised to discover millipedes glowing intensely white. To ensure that the millipedes hadn’t munched on the fluorescent rat bait, a researcher at UC Davis cast a black light over a collection case at the university’s \u003ca href=\"http://bohart.ucdavis.edu/\" title=\"Bohart Museum of Entomology\" target=\"_blank\">Bohart Museum of Entomology\u003c/a>. Preserved millipedes from the same scientific family fluoresced in the case as well.\u003c/p>\n\u003cp>\nSome millipedes species are known to \u003ca href=\"http://www.baycitizen.org/videos/xystocheir-dissecta-millipede-el-1/\" target=\"_blank\">fluoresce under black light [VIDEO]\u003c/a>, but National Park Service officials say it is the first recorded evidence of such millipedes on Alcatraz. UC Davis entomologists are hard at work determining whether the millipede is a known subspecies of \u003cem>Xystocheir dissecta (Wood)\u003c/em> the species commonly found around San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_32849\" class=\"wp-caption alignright\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_DL.jpg\">\u003cimg class=\"size-medium wp-image-32849\" title=\"Alcatraz_millipede_DL\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_DL-254x253.jpg\" alt=\"\" width=\"254\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The millipedes found on Alcatraz Island as they appear in regular daylight.\u003c/figcaption>\u003c/figure>\n\u003cp>Alcatraz Island is far enough from the mainland for a new species to evolve, though it would take millennia for that to happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\nNew subspecies or not, California is known for being the only place in the world with bioluminescent millipedes. Seven species of the species \u003cem>Mytoxia Chamberlain 1940\u003c/em> — found in Tulare, Kern and Los Angeles counties — emit light from their bodies like a firefly or glowworm, though \u003cem>Mytoxia\u003c/em> as their name implies, do so specifically \u003ca href=\"http://www.livescience.com/16221-glowing-millipedes-toxic-warning.html\" target=\"_blank\">to warn predators of their toxicity\u003c/a>. Their entire bodies, antennas, legs and all light up with a seemingly inexhaustible neon-white glow that is \"fantastic to watch\" say officials from \u003ca href=\"http://www.nps.gov/seki/index.htm\" title=\"Sequoia and Kings Canyon National Park\" target=\"_blank\">Sequoia and Kings Canyon National Park\u003c/a>.\u003c/p>\n\u003cp>\nBut the fluorescence of the millipedes on Alcatraz is of a completely different sort most commonly observed in scorpions, which glow bright teal under black light. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\nUC Davis researchers expect to identify the subspecies of the Alcatraz millipede within the next few months.\u003c/p>\n\n","blocks":[],"excerpt":"During a routine February survey on Alcatraz Island, surveyors found no sign no rats. Instead, they discovered a colony of millipedes glowing with an intense white light.","status":"publish","parent":0,"modified":1332966119,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":381},"headData":{"title":"Millipede Mystery: A New Fluorescent Subspecies on Alcatraz? | KQED","description":"During a routine February survey on Alcatraz Island, surveyors found no sign no rats. Instead, they discovered a colony of millipedes glowing with an intense white light.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Millipede Mystery: A New Fluorescent Subspecies on Alcatraz?","datePublished":"2012-03-14T20:16:56.000Z","dateModified":"2012-03-28T20:21:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32843 http://science.kqed.org/quest/?p=32843","disqusUrl":"https://ww2.kqed.org/quest/2012/03/14/millipede-mystery-a-new-fluorescent-subspecies-on-alcatraz/","disqusTitle":"Millipede Mystery: A New Fluorescent Subspecies on Alcatraz?","path":"/quest/32843/millipede-mystery-a-new-fluorescent-subspecies-on-alcatraz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_BL-e1331595656998.jpg\">\u003cimg class=\"alignnone size-large wp-image-32850\" title=\"Alcatraz_millipede_BL\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_BL-e1331595647469-640x360.jpg\" alt=\"\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>A periodic nighttime census for rats on Alcatraz Island took an unexpected twist in February when surveyors from the National Park Service and UC Davis discovered glowing millipedes on the island. \u003c/p>\n\u003cp>\nTo identify rats, National Park Service staff routinely place bait in feeding stations. The bait is laced with a \u003ca href=\"http://www.ccmr.cornell.edu/education/ask/index.html?quid=302\" title=\"non-toxis fluorescent dye\">non-toxic fluorescent dye\u003c/a> that ends up in urine stains and feces. Surveyors later scan the grounds at nighttime with \u003ca href=\"http://bohart.ucdavis.edu/\" title=\"Bohart Museum of Entomology\" target=\"_blank\">black light\u003c/a>. The more glowing they observe, the larger they extrapolate the rat population to be.\u003c/p>\n\u003cp>\nA recent February search turned up no evidence of rats. Instead, surveyors were surprised to discover millipedes glowing intensely white. To ensure that the millipedes hadn’t munched on the fluorescent rat bait, a researcher at UC Davis cast a black light over a collection case at the university’s \u003ca href=\"http://bohart.ucdavis.edu/\" title=\"Bohart Museum of Entomology\" target=\"_blank\">Bohart Museum of Entomology\u003c/a>. Preserved millipedes from the same scientific family fluoresced in the case as well.\u003c/p>\n\u003cp>\nSome millipedes species are known to \u003ca href=\"http://www.baycitizen.org/videos/xystocheir-dissecta-millipede-el-1/\" target=\"_blank\">fluoresce under black light [VIDEO]\u003c/a>, but National Park Service officials say it is the first recorded evidence of such millipedes on Alcatraz. UC Davis entomologists are hard at work determining whether the millipede is a known subspecies of \u003cem>Xystocheir dissecta (Wood)\u003c/em> the species commonly found around San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_32849\" class=\"wp-caption alignright\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_DL.jpg\">\u003cimg class=\"size-medium wp-image-32849\" title=\"Alcatraz_millipede_DL\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Alcatraz_millipede_DL-254x253.jpg\" alt=\"\" width=\"254\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The millipedes found on Alcatraz Island as they appear in regular daylight.\u003c/figcaption>\u003c/figure>\n\u003cp>Alcatraz Island is far enough from the mainland for a new species to evolve, though it would take millennia for that to happen.\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>\nNew subspecies or not, California is known for being the only place in the world with bioluminescent millipedes. Seven species of the species \u003cem>Mytoxia Chamberlain 1940\u003c/em> — found in Tulare, Kern and Los Angeles counties — emit light from their bodies like a firefly or glowworm, though \u003cem>Mytoxia\u003c/em> as their name implies, do so specifically \u003ca href=\"http://www.livescience.com/16221-glowing-millipedes-toxic-warning.html\" target=\"_blank\">to warn predators of their toxicity\u003c/a>. Their entire bodies, antennas, legs and all light up with a seemingly inexhaustible neon-white glow that is \"fantastic to watch\" say officials from \u003ca href=\"http://www.nps.gov/seki/index.htm\" title=\"Sequoia and Kings Canyon National Park\" target=\"_blank\">Sequoia and Kings Canyon National Park\u003c/a>.\u003c/p>\n\u003cp>\nBut the fluorescence of the millipedes on Alcatraz is of a completely different sort most commonly observed in scorpions, which glow bright teal under black light. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\nUC Davis researchers expect to identify the subspecies of the Alcatraz millipede within the next few months.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/32843/millipede-mystery-a-new-fluorescent-subspecies-on-alcatraz","authors":["1346"],"categories":["quest_4"],"tags":["quest_3446","quest_10790","quest_10789","quest_1472","quest_10788","quest_10840","quest_13202","quest_3022"],"featImg":"quest_32850","label":"quest"},"quest_27458":{"type":"posts","id":"quest_27458","meta":{"index":"posts_1591205157","site":"quest","id":"27458","score":null,"sort":[1321988419000]},"guestAuthors":[],"slug":"new-research-into-disappearing-bees","title":"New Research into Disappearing Bees","publishDate":1321988419,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Bees – for some reason – seem to fascinate many of us. Perhaps it’s their social structure: the queen, the workers, the drones, producing honey and baby bees and living their short lives in a super-organized way that would be the envy of any business. Like many an enterprise today, they even have guards outside the hives to sound the alarm if things get out of hand.\u003c/p>\n\u003cp>So when five years ago the world learned that bees in America and Canada were dying in large numbers, and hives were becoming defunct, the agricultural community and the beekeepers and just plain people became alarmed. Hives were deserted, the bees gone, presumably dead, honey production stopped, and the bee industry crippled.\u003c/p>\n\u003cp>The problem was called \u003ca href=\"http://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>, and it threatened California’s very profitable almond industry, which is dependent on bees to pollinate the trees and keep the nuts growing. And not just almonds: 130 crops in California alone depend on honey bees. Beekeepers from around the nation load their hives on trucks and bring them to California and rent them out to growers. As the disease, or whatever it is, spread, the price of renting ever-more-scarce bees went up.\u003c/p>\n\u003cfigure id=\"attachment_27537\" class=\"wp-caption alignright\" style=\"max-width: 639px\">\u003cimg class=\"size-full wp-image-27537\" title=\"114a_2007_05_22_Bees_SarahSkikne (15)\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490.jpg\" alt=\"\" width=\"639\" height=\"425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490.jpg 639w, https://ww2.kqed.org/app/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490-400x266.jpg 400w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">Honey bee hive at UC Davis\u003c/figcaption>\u003c/figure>\n\u003cp>Once the news media started reporting heavily on the plight of the bees and the beekeepers, interest soared. Researchers at universities around the country started looking into the problem; money was donated to figure out what was killing the bees. Stories appeared frequently about the scientific efforts to figure out what was causing Colony Collapse Disorder (CCD) and what would cure it. With all that attention you’d think they would have solved the problem.\u003c/p>\n\u003cp>But what the scientists have discovered is that they really don’t know very much about bees. They don’t have a baseline of what goes on on the microscopic level in the hives. What viruses already exist in healthy colonies? You’ve got know that before you can start to understand if a virus is normal or abnormal and may be killing bees. Scientists like \u003ca href=\"http://derisilab.ucsf.edu/\">Joe DeRisi\u003c/a> at the University of California San Francisco say they’ve made great strides, even though they haven’t found a culprit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>DeRisi: “I think there’s been tremendous progress. One of the frustrating things with CCD is it doesn’t look like there’s any one single agent or culprit that you can point the finger to that’s causing all of these problems. It looks to be a confluence of things that is several different pathogens or situations or environmental conditions that are coming together to cause losses that are more than would be expected. And that’s what’s frustrating people. What has occurred because of the interest in honeybees and because of the large losses caused by CCD is people like myself and other researchers around the country applying new techniques and tools to honeybees which they normally would not have done so, and so we’ve learned an incredible amount about the ecosystem in the bee and around the bee. And what we now know is that there’s a whole host of pathogens no one knew anything about and that certain combinations of these appear to be associated with higher losses than would otherwise be expected during the season. “\u003c/em>\u003c/p>\n\u003cp>DeRisi’s lab discovered four new viruses that exist in healthy hives they never knew existed before. But that didn’t solve the problem at hand.\u003c/p>\n\u003cp>The disease remains a serious threat, with about a third of all bee colonies affected, and no cure in sight. But many among the other two-thirds of the beekeeping community think they have it under control, because their hives are doing well. They claim they take better care of their bees, feed them better, and use various medicines and techniques to keep the hives healthy.\u003c/p>\n\u003cp>One technique some beekeepers swear by is splitting the hives every year or even more frequently. That means taking half the bees out, getting a new queen (you can buy queens!), and making two hives out of one. \u003ca href=\"http://entomology.ucdavis.edu/faculty/facpage.cfm?id=mussen\">Eric Mussen\u003c/a>, a university extension bee specialist at the University of California at Davis, thinks splitting works – up to a point:\u003c/p>\n\u003cp>\u003cem>Mussen: “When you make these splits, you more or less take the pathogen load, all the problems, you kind of split it in half and then you’ve got these little colonies that have to build up really quickly and when that happens frequently they can outrun some of the parasites. They can outrun some of the disease problems for awhile, so those colonies get up and they make it and they’re, they’re good for a season. Okay, had you not split it, it seems like in many cases the microbes and the parasites become overwhelming and the colony dies, so my terminology is starting from packages, making splits, if you could keep your colonies forever young it looks like that’s a, a way that helps deal with the problem. Nothing’s perfect.\u003c/em>\u003c/p>\n\u003cp>Q: Why hasn’t that completely eradicated this problem then? Why isn’t everybody splitting?\u003c/p>\n\u003cp>\u003cem>Mussen: Well, a number of people are splitting, either by default or some by design. They’ve, they’re now understanding what the problem is and, and how this helps. But the problem is that I think some of the equipment has or whatever the CCD problem is, is kind of innate in the equipment and so it really doesn’t matter what bees you put in and how you deal with them, it’s always right there, right on the edge ready to create a real problem. So you do the best that you can to try to just stay a little bit ahead of that.”\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The research goes on – and so does pollination. The almond industry is surviving, and in fact, thriving. Last year was the largest crop ever. The crisis mentality seems to have passed, but the problem remains. While beekeepers are used to cycles where their bees die off, and then come back, Colony Collapse Disorder seems to be more persistent than previous die-offs, and shows little sign of abatement. While it hasn’t been decoded nor cured, it has focused attention on a unique part of agriculture that seems to need the attention. And that’s not honey-coating the progress that has been made.\u003c/p>\n\n","blocks":[],"excerpt":"In 2006, the world learned that honeybees in America and Canada were dying in large numbers, and hives were becoming defunct. Five years later, what have scientists learned about the causes of Colony Collapse Disorder? ","status":"publish","parent":0,"modified":1457640199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1110},"headData":{"title":"New Research into Disappearing Bees | KQED","description":"In 2006, the world learned that honeybees in America and Canada were dying in large numbers, and hives were becoming defunct. Five years later, what have scientists learned about the causes of Colony Collapse Disorder? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Research into Disappearing Bees","datePublished":"2011-11-22T19:00:19.000Z","dateModified":"2016-03-10T20:03:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27458 http://science.kqed.org/quest/?p=27458","disqusUrl":"https://ww2.kqed.org/quest/2011/11/22/new-research-into-disappearing-bees/","disqusTitle":"New Research into Disappearing Bees","videoEmbed":"https://www.youtube.com/watch?v=AknFzPzATaE","path":"/quest/27458/new-research-into-disappearing-bees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bees – for some reason – seem to fascinate many of us. Perhaps it’s their social structure: the queen, the workers, the drones, producing honey and baby bees and living their short lives in a super-organized way that would be the envy of any business. Like many an enterprise today, they even have guards outside the hives to sound the alarm if things get out of hand.\u003c/p>\n\u003cp>So when five years ago the world learned that bees in America and Canada were dying in large numbers, and hives were becoming defunct, the agricultural community and the beekeepers and just plain people became alarmed. Hives were deserted, the bees gone, presumably dead, honey production stopped, and the bee industry crippled.\u003c/p>\n\u003cp>The problem was called \u003ca href=\"http://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>, and it threatened California’s very profitable almond industry, which is dependent on bees to pollinate the trees and keep the nuts growing. And not just almonds: 130 crops in California alone depend on honey bees. Beekeepers from around the nation load their hives on trucks and bring them to California and rent them out to growers. As the disease, or whatever it is, spread, the price of renting ever-more-scarce bees went up.\u003c/p>\n\u003cfigure id=\"attachment_27537\" class=\"wp-caption alignright\" style=\"max-width: 639px\">\u003cimg class=\"size-full wp-image-27537\" title=\"114a_2007_05_22_Bees_SarahSkikne (15)\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490.jpg\" alt=\"\" width=\"639\" height=\"425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490.jpg 639w, https://ww2.kqed.org/app/uploads/sites/39/2011/11/114a_2007_05_22_Bees_SarahSkikne-15-e1321647984490-400x266.jpg 400w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">Honey bee hive at UC Davis\u003c/figcaption>\u003c/figure>\n\u003cp>Once the news media started reporting heavily on the plight of the bees and the beekeepers, interest soared. Researchers at universities around the country started looking into the problem; money was donated to figure out what was killing the bees. Stories appeared frequently about the scientific efforts to figure out what was causing Colony Collapse Disorder (CCD) and what would cure it. With all that attention you’d think they would have solved the problem.\u003c/p>\n\u003cp>But what the scientists have discovered is that they really don’t know very much about bees. They don’t have a baseline of what goes on on the microscopic level in the hives. What viruses already exist in healthy colonies? You’ve got know that before you can start to understand if a virus is normal or abnormal and may be killing bees. Scientists like \u003ca href=\"http://derisilab.ucsf.edu/\">Joe DeRisi\u003c/a> at the University of California San Francisco say they’ve made great strides, even though they haven’t found a culprit.\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>\u003cem>DeRisi: “I think there’s been tremendous progress. One of the frustrating things with CCD is it doesn’t look like there’s any one single agent or culprit that you can point the finger to that’s causing all of these problems. It looks to be a confluence of things that is several different pathogens or situations or environmental conditions that are coming together to cause losses that are more than would be expected. And that’s what’s frustrating people. What has occurred because of the interest in honeybees and because of the large losses caused by CCD is people like myself and other researchers around the country applying new techniques and tools to honeybees which they normally would not have done so, and so we’ve learned an incredible amount about the ecosystem in the bee and around the bee. And what we now know is that there’s a whole host of pathogens no one knew anything about and that certain combinations of these appear to be associated with higher losses than would otherwise be expected during the season. “\u003c/em>\u003c/p>\n\u003cp>DeRisi’s lab discovered four new viruses that exist in healthy hives they never knew existed before. But that didn’t solve the problem at hand.\u003c/p>\n\u003cp>The disease remains a serious threat, with about a third of all bee colonies affected, and no cure in sight. But many among the other two-thirds of the beekeeping community think they have it under control, because their hives are doing well. They claim they take better care of their bees, feed them better, and use various medicines and techniques to keep the hives healthy.\u003c/p>\n\u003cp>One technique some beekeepers swear by is splitting the hives every year or even more frequently. That means taking half the bees out, getting a new queen (you can buy queens!), and making two hives out of one. \u003ca href=\"http://entomology.ucdavis.edu/faculty/facpage.cfm?id=mussen\">Eric Mussen\u003c/a>, a university extension bee specialist at the University of California at Davis, thinks splitting works – up to a point:\u003c/p>\n\u003cp>\u003cem>Mussen: “When you make these splits, you more or less take the pathogen load, all the problems, you kind of split it in half and then you’ve got these little colonies that have to build up really quickly and when that happens frequently they can outrun some of the parasites. They can outrun some of the disease problems for awhile, so those colonies get up and they make it and they’re, they’re good for a season. Okay, had you not split it, it seems like in many cases the microbes and the parasites become overwhelming and the colony dies, so my terminology is starting from packages, making splits, if you could keep your colonies forever young it looks like that’s a, a way that helps deal with the problem. Nothing’s perfect.\u003c/em>\u003c/p>\n\u003cp>Q: Why hasn’t that completely eradicated this problem then? Why isn’t everybody splitting?\u003c/p>\n\u003cp>\u003cem>Mussen: Well, a number of people are splitting, either by default or some by design. They’ve, they’re now understanding what the problem is and, and how this helps. But the problem is that I think some of the equipment has or whatever the CCD problem is, is kind of innate in the equipment and so it really doesn’t matter what bees you put in and how you deal with them, it’s always right there, right on the edge ready to create a real problem. So you do the best that you can to try to just stay a little bit ahead of that.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The research goes on – and so does pollination. The almond industry is surviving, and in fact, thriving. Last year was the largest crop ever. The crisis mentality seems to have passed, but the problem remains. While beekeepers are used to cycles where their bees die off, and then come back, Colony Collapse Disorder seems to be more persistent than previous die-offs, and shows little sign of abatement. While it hasn’t been decoded nor cured, it has focused attention on a unique part of agriculture that seems to need the attention. And that’s not honey-coating the progress that has been made.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/27458/new-research-into-disappearing-bees","authors":["10305"],"categories":["quest_4","quest_9","quest_3422","quest_3233"],"tags":["quest_301","quest_515","quest_10469","quest_10471","quest_3564","quest_10467","quest_10472","quest_10468","quest_13","quest_10473","quest_2893","quest_3022","quest_3025","quest_10470"],"featImg":"quest_27534","label":"quest"},"quest_12334":{"type":"posts","id":"quest_12334","meta":{"index":"posts_1591205157","site":"quest","id":"12334","score":null,"sort":[1300991574000]},"guestAuthors":[],"slug":"science-on-the-spot-secrets-of-sourdough-2","title":"Science on the SPOT: Secrets of Sourdough","publishDate":1300991574,"format":"standard","headTitle":"Science on the SPOT: Secrets of Sourdough | KQED","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/sourdoughstripe3002.jpg\">\u003cem>Freshly baked sourdough bread by Eduardo Morrell of Morrell’s Bread\u003c/em>\u003c/span>\u003c/p>\n\u003cp>One Saturday morning last summer, my husband and I stopped by the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers’ Market\u003c/a> to buy some seasonal produce. After filling our bags with fresh vegetables, we decided to try a loaf of bread from \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/\">Morrell’s Bread\u003c/a>. I can’t recall what type of bread we ended up choosing, but we both remember that it was the best loaf of bread we’d ever had. So as I began to research this story, I tracked down Eduardo to learn more about his wonderful bread – and eventually profiled him in \u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT: Secrets of Sourdough\u003c/a>. \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>“It all really started when I received my master’s degree in filmmaking at the \u003ca href=\"http://www.sfai.edu/\">San Francisco Art Institute\u003c/a>,” says Eduardo. “And through the Art Institute, I knew plenty of artists and stuff that were doing residencies at the \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>. I would go up to visit them every now and then to check out their studios…I had worked in restaurants to make money even while I was at the school…And at one point, the Headlands ended up hiring a new chef, \u003ca href=\"http://www.siennese.com/~prentice/about.php\">Jessica Prentice\u003c/a>, a very good friend of mine who now [helps to run] \u003ca href=\"http://www.threestonehearth.com/\">Three Stone Hearth\u003c/a>…And I went and volunteered one day at their open studios. And lo and behold, there’s the brick oven and there was a French baker there who was using the brick oven: Laurent, who was leasing the space and baking bread. Both [were] really kind of were my first two culinary inspirations.”\u003c/p>\n\u003cp>Eduardo observed Laurent as he worked and began to develop an understanding and appreciation for how to mix and ferment doughs. He then left California for a year to work as an assistant for former Duke University professor and author \u003ca href=\"http://www.nytimes.com/2011/01/21/books/21price.html?pagewanted=1\">Reynolds Price\u003c/a> and baked bread for Mr. Reynolds on a weekly basis. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Reynolds was always happy to wake up and have the smell of fresh bread in the house…It was kind of fun, and that’s really where I started to develop this kind of the interest in the science of it more. I started a sourdough culture in North Carolina, I brought this one from California, and I would bake at different times and see if the one from California was changing…When you’re baking on small scale like that, that’s when I really started doing all my R&D, you know, for eventually what would become \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/\">Morrell’s Bread\u003c/a>.”\u003c/p>\n\u003cp>Upon Eduardo’s return, both Jessica and Laurent had departed to begin other ventures, so he made the suggestion to the Headlands Center For the Arts to lease the kitchen so he could bake his bread. Morrell’s Bread has grown steadily since then and has been in business for 10 years. \u003c/p>\n\u003cp>Using a wood-fired brick oven (constructed and designed by the renowned \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html\">Alan Scott\u003c/a>) takes an incredible amount of planning and effort in order to bake all of the bread for his weekly appearances at the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers’ Markets\u003c/a>, but he loves both the romance and the sustainable aspect of using it. “I really like baking out in the \u003ca href=\"http://www.nps.gov/goga/index.htm\">Golden Gate National Recreation Area\u003c/a> and burning wood there. It is actually a very sustainable form of heat. You have one wood-fired brick oven in a biome for trees, and all the trees pretty much act as one big carbon scrubber. So there’s very little pollution that happens when you have a single fire happening in this big, open area.” Eduardo also feels that, “both gas-fired ovens and wood-fired ovens produce excellent bread. I think it’s a question of what your personal preference is and how you want to be perceived as a baker and how you want to be a baker. And so I really like the whole preciousness aspect of it, and it reminded me a lot of my career as a filmmaker in that I really liked working with film. I didn’t like working with video. I felt that film was precious…And I think it’s a similar process with baking bread.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.829785 -122.522535\u003c/p>\n\n","blocks":[],"excerpt":"Learn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday.","status":"publish","parent":0,"modified":1684974427,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":734},"headData":{"title":"Science on the SPOT: Secrets of Sourdough | KQED","description":"Learn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Science on the SPOT: Secrets of Sourdough","datePublished":"2011-03-24T18:32:54.000Z","dateModified":"2023-05-25T00:27:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/quest/12334/science-on-the-spot-secrets-of-sourdough-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/02/sourdoughstripe3002.jpg\">\u003cem>Freshly baked sourdough bread by Eduardo Morrell of Morrell’s Bread\u003c/em>\u003c/span>\u003c/p>\n\u003cp>One Saturday morning last summer, my husband and I stopped by the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers’ Market\u003c/a> to buy some seasonal produce. After filling our bags with fresh vegetables, we decided to try a loaf of bread from \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/\">Morrell’s Bread\u003c/a>. I can’t recall what type of bread we ended up choosing, but we both remember that it was the best loaf of bread we’d ever had. So as I began to research this story, I tracked down Eduardo to learn more about his wonderful bread – and eventually profiled him in \u003ca href=\"http://ww2.kqed.org/quest/video/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT: Secrets of Sourdough\u003c/a>. \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>“It all really started when I received my master’s degree in filmmaking at the \u003ca href=\"http://www.sfai.edu/\">San Francisco Art Institute\u003c/a>,” says Eduardo. “And through the Art Institute, I knew plenty of artists and stuff that were doing residencies at the \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>. I would go up to visit them every now and then to check out their studios…I had worked in restaurants to make money even while I was at the school…And at one point, the Headlands ended up hiring a new chef, \u003ca href=\"http://www.siennese.com/~prentice/about.php\">Jessica Prentice\u003c/a>, a very good friend of mine who now [helps to run] \u003ca href=\"http://www.threestonehearth.com/\">Three Stone Hearth\u003c/a>…And I went and volunteered one day at their open studios. And lo and behold, there’s the brick oven and there was a French baker there who was using the brick oven: Laurent, who was leasing the space and baking bread. Both [were] really kind of were my first two culinary inspirations.”\u003c/p>\n\u003cp>Eduardo observed Laurent as he worked and began to develop an understanding and appreciation for how to mix and ferment doughs. 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I started a sourdough culture in North Carolina, I brought this one from California, and I would bake at different times and see if the one from California was changing…When you’re baking on small scale like that, that’s when I really started doing all my R&D, you know, for eventually what would become \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/\">Morrell’s Bread\u003c/a>.”\u003c/p>\n\u003cp>Upon Eduardo’s return, both Jessica and Laurent had departed to begin other ventures, so he made the suggestion to the Headlands Center For the Arts to lease the kitchen so he could bake his bread. Morrell’s Bread has grown steadily since then and has been in business for 10 years. \u003c/p>\n\u003cp>Using a wood-fired brick oven (constructed and designed by the renowned \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html\">Alan Scott\u003c/a>) takes an incredible amount of planning and effort in order to bake all of the bread for his weekly appearances at the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers’ Markets\u003c/a>, but he loves both the romance and the sustainable aspect of using it. “I really like baking out in the \u003ca href=\"http://www.nps.gov/goga/index.htm\">Golden Gate National Recreation Area\u003c/a> and burning wood there. It is actually a very sustainable form of heat. You have one wood-fired brick oven in a biome for trees, and all the trees pretty much act as one big carbon scrubber. So there’s very little pollution that happens when you have a single fire happening in this big, open area.” Eduardo also feels that, “both gas-fired ovens and wood-fired ovens produce excellent bread. I think it’s a question of what your personal preference is and how you want to be perceived as a baker and how you want to be a baker. And so I really like the whole preciousness aspect of it, and it reminded me a lot of my career as a filmmaker in that I really liked working with film. I didn’t like working with video. 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