Queer Communities Often Left Out of Disaster Planning, Research Shows
Facing Drought, Wildfires, Scorching Heat, Bay Area Wineries Are Changing How They Grow Grapes
Wildfire Smoke The 'Greatest Challenge' Facing California Wine Industry
Sharpshooter Insects’ Sexy Vibrations Spell Trouble in the Vineyard
New Groundwater Woes, and Regulations, in California Wine Country
Wineries Hedge Against Climate Change, Move to Cool Climates
Supporters of Measure C, Limiting Napa Vineyard Development, Concede Defeat
In Napa, Watershed and Woodlands Initiative Clashes With Wineries
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Different","publishDate":1660050700,"format":"video","headTitle":"Barn Owl Table Manners are Just … Different | KQED","labelTerm":{},"content":"\u003cp>[dl_subscribe] \u003cem>Barn owls swoop down on rodents and swallow them whole – gophers, voles and mice, gone in a few gulps. But how do they keep down all that food? Well, they don’t. In a few stomach-turning steps, they transform the varmints into compact balls of fur and bones known as pellets.\u003c/em>\u003c/p>\n\u003ch3>TRANSCRIPT\u003c/h3>\n\u003cp>Scarfing down their food \u003cem>whole\u003c/em> keeps barn owls moving.\u003c/p>\n\u003cp>After all, these hungry birds gotta eat and there are lots of little rodents to hunt.\u003c/p>\n\u003cp>Barn owls need a hole to nest in, and when a tree isn’t available, they’ll use a building. Or an owl box, like this one in California’s Napa Valley. Scientists keep tabs on the owls inside. \u003c/p>\n\u003cp>Winegrowers invite barn owls to raise their young in the boxes because owls are pest control machines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I mean, a barn owl family can kill about 3,500 varmints a year. They don’t take ’em all out, but they can make a dent. \u003c/p>\n\u003cp>They particularly like gophers, like this stunner right here. Their constant tunneling damages roots and irrigation lines.\u003c/p>\n\u003cp>And then there’s voles, which gnaw on the grapevines.\u003c/p>\n\u003cp>This 2-week-old owl already has the hang of it. But how the heck does it keep down all that food?\u003c/p>\n\u003cp>Well, it doesn’t. \u003c/p>\n\u003cp>Meet the owl pellet. \u003c/p>\n\u003cp>Check out this furball. \u003c/p>\n\u003cp>And here’s a jaw. Gnarly!\u003c/p>\n\u003cp>The secret to turning this into this is its stomach. It has two chambers.\u003c/p>\n\u003cp>The first one oozes digestive juices, like our stomach. The second one – the gizzard – squeezes the remains with powerful muscles.\u003c/p>\n\u003cp>The fats and proteins get absorbed. The fur and bones become tightly compacted.\u003c/p>\n\u003cp>After about eight hours in the gizzard, the result is one of these beauties.\u003c/p>\n\u003cp>For researchers like Laura Echávez, from Cal Poly Humboldt, pellets are forensic evidence.\u003c/p>\n\u003cp>She carefully dissects them to find out how many pesky gophers and voles the owls took care of.\u003c/p>\n\u003cp>Laura (off camera): The tail still has skin on it.\u003c/p>\n\u003cp>This unlucky rodent had a small skull. It could be a vole.\u003c/p>\n\u003cp>But then she examines the teeth.\u003c/p>\n\u003cp>Laura (off camera): The teeth are actually looking more like a gopher’s.\u003c/p>\n\u003cp>They’re kind of circular, surrounded by a white ring of enamel. \u003c/p>\n\u003cp>And the first and second teeth are joined by a bridge. Classic gopher trademarks.\u003c/p>\n\u003cp>Laura (off camera): If it’s a gopher, it’s a very young one, because this is on the small side.\u003c/p>\n\u003cp>Sometimes more than one carcass is crammed into a single pellet.\u003c/p>\n\u003cp>This one had two gophers.\u003c/p>\n\u003cp>[pullquote]\u003cbr>\nADDITIONAL RESOURCES\u003cbr>\nRead about the ongoing research on barn owls in Napa Valley by students at Cal Poly Humboldt in the lab of professor of wildlife \u003ca href=\"https://wildlife.humboldt.edu/people/matthew-johnson\">Matthew Johnson\u003c/a>. \u003c/p>\n\u003cp>And learn more details on these raptors from the \u003ca href=\"https://www.barnowltrust.org.uk/barn-owl-facts/\">Barn Owl Trust\u003c/a>, a nonprofit group in England working to protect them. \u003c/p>\n\u003cp>[/pullquote]\u003c/p>\n\u003cp>Winegrowers love barn owls for their prolific appetites. But researchers still don’t know whether vineyards are an ideal place to raise an owl family.\u003c/p>\n\u003cp>Christian Cortez, a researcher at Cal Poly Humboldt, studies young owls to see how well they’re growing.\u003c/p>\n\u003cp>After covering their head to calm them down, he takes a drop of blood, and plucks a feather. They will tell him if the owlet is getting enough to eat.\u003c/p>\n\u003cp>Researchers want to know, do owls have enough open space to hunt in? \u003c/p>\n\u003cp>And do the toxic chemicals Napa winegrowers sometimes use to kill rodents end up hurting the owls too?\u003c/p>\n\u003cp>As scientists explore these questions, we’ll find out if barn owls are really getting a good deal.\u003c/p>\n\u003cp>Hey Deep Peeps. I’m science journalist Maddie Sofia, sitting in for Laura until she returns this fall. \u003c/p>\n\u003cp>Do you know what makes owls such quiet, deadly hunters? Watch our episode about how owls fly to find out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Also, check out a wild new show on PBS Terra called “Far Out.” It explores how changes in science, technology and culture are reshaping life on Earth. Tell them Deep Look sent you. Thanks!\u003c/p>\n\n","blocks":[],"excerpt":"Barn owls swoop down on rodents and swallow them whole – gophers, voles and mice, gone in a few gulps. But how do they keep down all that food? Well, they don’t. In a few stomach-turning steps, they transform the varmints into compact balls of fur and bones known as pellets.","status":"publish","parent":0,"modified":1704846219,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":696},"headData":{"title":"Barn Owl Table Manners are Just ... Different | KQED","description":"Barn owls swoop down on rodents and swallow them whole – gophers, voles and mice, gone in a few gulps. But how do they keep down all that food? Well, they don’t. In a few stomach-turning steps, they transform the varmints into compact balls of fur and bones known as pellets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://youtu.be/x-mJkak30v0","source":"Food","sourceUrl":"/food/","sticky":false,"excludeFromSiteSearch":"Include","path":"/science/1979934/barn-owl-table-manners-are-just-different","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"dl_subscribe","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003cem>Barn owls swoop down on rodents and swallow them whole – gophers, voles and mice, gone in a few gulps. But how do they keep down all that food? Well, they don’t. In a few stomach-turning steps, they transform the varmints into compact balls of fur and bones known as pellets.\u003c/em>\u003c/p>\n\u003ch3>TRANSCRIPT\u003c/h3>\n\u003cp>Scarfing down their food \u003cem>whole\u003c/em> keeps barn owls moving.\u003c/p>\n\u003cp>After all, these hungry birds gotta eat and there are lots of little rodents to hunt.\u003c/p>\n\u003cp>Barn owls need a hole to nest in, and when a tree isn’t available, they’ll use a building. Or an owl box, like this one in California’s Napa Valley. Scientists keep tabs on the owls inside. \u003c/p>\n\u003cp>Winegrowers invite barn owls to raise their young in the boxes because owls are pest control machines.\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>I mean, a barn owl family can kill about 3,500 varmints a year. They don’t take ’em all out, but they can make a dent. \u003c/p>\n\u003cp>They particularly like gophers, like this stunner right here. Their constant tunneling damages roots and irrigation lines.\u003c/p>\n\u003cp>And then there’s voles, which gnaw on the grapevines.\u003c/p>\n\u003cp>This 2-week-old owl already has the hang of it. But how the heck does it keep down all that food?\u003c/p>\n\u003cp>Well, it doesn’t. \u003c/p>\n\u003cp>Meet the owl pellet. \u003c/p>\n\u003cp>Check out this furball. \u003c/p>\n\u003cp>And here’s a jaw. Gnarly!\u003c/p>\n\u003cp>The secret to turning this into this is its stomach. It has two chambers.\u003c/p>\n\u003cp>The first one oozes digestive juices, like our stomach. The second one – the gizzard – squeezes the remains with powerful muscles.\u003c/p>\n\u003cp>The fats and proteins get absorbed. The fur and bones become tightly compacted.\u003c/p>\n\u003cp>After about eight hours in the gizzard, the result is one of these beauties.\u003c/p>\n\u003cp>For researchers like Laura Echávez, from Cal Poly Humboldt, pellets are forensic evidence.\u003c/p>\n\u003cp>She carefully dissects them to find out how many pesky gophers and voles the owls took care of.\u003c/p>\n\u003cp>Laura (off camera): The tail still has skin on it.\u003c/p>\n\u003cp>This unlucky rodent had a small skull. It could be a vole.\u003c/p>\n\u003cp>But then she examines the teeth.\u003c/p>\n\u003cp>Laura (off camera): The teeth are actually looking more like a gopher’s.\u003c/p>\n\u003cp>They’re kind of circular, surrounded by a white ring of enamel. \u003c/p>\n\u003cp>And the first and second teeth are joined by a bridge. Classic gopher trademarks.\u003c/p>\n\u003cp>Laura (off camera): If it’s a gopher, it’s a very young one, because this is on the small side.\u003c/p>\n\u003cp>Sometimes more than one carcass is crammed into a single pellet.\u003c/p>\n\u003cp>This one had two gophers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\u003cbr>\nADDITIONAL RESOURCES\u003cbr>\nRead about the ongoing research on barn owls in Napa Valley by students at Cal Poly Humboldt in the lab of professor of wildlife \u003ca href=\"https://wildlife.humboldt.edu/people/matthew-johnson\">Matthew Johnson\u003c/a>. \u003c/p>\n\u003cp>And learn more details on these raptors from the \u003ca href=\"https://www.barnowltrust.org.uk/barn-owl-facts/\">Barn Owl Trust\u003c/a>, a nonprofit group in England working to protect them. \u003c/p>\n\u003cp>","name":"pullquote","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Winegrowers love barn owls for their prolific appetites. But researchers still don’t know whether vineyards are an ideal place to raise an owl family.\u003c/p>\n\u003cp>Christian Cortez, a researcher at Cal Poly Humboldt, studies young owls to see how well they’re growing.\u003c/p>\n\u003cp>After covering their head to calm them down, he takes a drop of blood, and plucks a feather. They will tell him if the owlet is getting enough to eat.\u003c/p>\n\u003cp>Researchers want to know, do owls have enough open space to hunt in? \u003c/p>\n\u003cp>And do the toxic chemicals Napa winegrowers sometimes use to kill rodents end up hurting the owls too?\u003c/p>\n\u003cp>As scientists explore these questions, we’ll find out if barn owls are really getting a good deal.\u003c/p>\n\u003cp>Hey Deep Peeps. I’m science journalist Maddie Sofia, sitting in for Laura until she returns this fall. \u003c/p>\n\u003cp>Do you know what makes owls such quiet, deadly hunters? Watch our episode about how owls fly to find out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Also, check out a wild new show on PBS Terra called “Far Out.” It explores how changes in science, technology and culture are reshaping life on Earth. Tell them Deep Look sent you. Thanks!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1979934/barn-owl-table-manners-are-just-different","authors":["6186"],"series":["science_1935"],"categories":["science_2874","science_30","science_36","science_4450","science_86"],"tags":["science_1970","science_393"],"featImg":"science_1979937","label":"source_science_1979934"},"science_1978439":{"type":"posts","id":"science_1978439","meta":{"index":"posts_1591205157","site":"science","id":"1978439","score":null,"sort":[1644847237000]},"guestAuthors":[],"slug":"queer-communities-often-left-out-of-disaster-planning-research-shows","title":"Queer Communities Often Left Out of Disaster Planning, Research Shows","publishDate":1644847237,"format":"standard","headTitle":"Queer Communities Often Left Out of Disaster Planning, Research Shows | KQED","labelTerm":{"site":"science"},"content":"\u003cp>\u003ca href=\"https://www.kqed.org/news/11906800/comunidades-lgbtq-quedan-fuera-de-la-planificacion-de-catastrofes\">\u003cem>Leer en español\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When the Tubbs Fire ignited in 2017, Paloma Reyes’s gloved hands didn’t brush against the smooth skin of grape clusters on vines for weeks.\u003c/p>\n\u003cp>“In that time of the fires, we did not work,” said Reyes, speaking in Spanish. She had just come from a vineyard in Napa where she’d been preparing vines for spring.\u003c/p>\n\u003cp>For months, the smoke-filled air and the threat of fires burning vineyards kept Reyes and other farmworkers out of the fields for long enough that it hurt.\u003c/p>\n\u003cp>“In those months when the fire happened, we did not save enough money to sustain ourselves through winter,” she said.\u003c/p>\n\u003cp>The Tubbs Fire was the first blaze to force Reyes out of smoke-crowded vineyards and into the safety of her apartment near a commuter rail line in Santa Rosa in Sonoma County.\u003c/p>\n\u003cp>“2017 was the year that marked all of us girls,” she said.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size='small' align='right' citation='Paloma Reyes']‘The group has given me a lot of strength to be able to speak, not to lose myself in fear. I am no longer a prisoner.\u003c/span>‘[/pullquote]\u003c/p>\n\u003cp>What held Reyes together during that fire — and a slog of fires in the years to come — is the community she worked for six years to foster: \u003ca href=\"https://www.facebook.com/santarosatranslatinas\">Santa Rosa Trans Latinas\u003c/a>, a grassroots network of transgender people, including farmworkers, who advocate for each other in California’s wine country. Reyes has called Santa Rosa home for more than two decades.\u003c/p>\n\u003cp>“We were supporting each other,” she said of the weeks after the Tubbs Fire cut her community from work. “It was not easy for us trans girls who work in agriculture.”\u003c/p>\n\u003cp>Reyes’s life is one example of how queer people often have to create space for themselves, especially during climate disasters, because the services offered to most people may not be or feel available to them. And when there’s a climate disaster, LGBTQ+ people are often more vulnerable because of intersecting factors like poverty, incarceration, homelessness, immigration status and discrimination.\u003c/p>\n\u003cp>[ad fullwidth]\u003cbr>\n“When people are planning for social vulnerability, they totally discount the LGBTQ+ community because it’s characterized as being white and wealthy,” said \u003ca href=\"http://www.michaelanthonymendez.com/\">Michael Méndez\u003c/a>, an environmental policy and planning professor at UC Irvine.\u003c/p>\n\u003cp>Méndez is part of a group of LGBTQ+ professors whose \u003ca href=\"https://protect-us.mimecast.com/s/NZN8Czpn0ys8PW3pSXMYjM?domain=onlinelibrary.wiley.com\">new research\u003c/a> shows that \u003ca href=\"https://drive.google.com/file/d/1T2vODQCT_XOXvXW4q61WZ5ksus0fDm2A/view\">efforts to prepare for and recover from disasters regularly exclude queer people\u003c/a>. The researchers from Yale University, the University of Georgia and UC Irvine outline policy recommendations on how government and relief groups can make disaster preparation and recovery inclusive and safe for LGBTQ+ people.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=0xHTa7dAwkE]\u003c/p>\n\u003ch2>‘Rendered invisible’\u003c/h2>\n\u003cp>Méndez says there are too many cases of queer people being neglected, mistreated or outright discriminated against when trying to get aid. In one instance, a lesbian couple pretended they were sisters to share a room in an emergency shelter.\u003c/p>\n\u003cp>“There were also several cases showing that transgender people were arrested during some of the hurricanes for using a shower that did not match their biological birth,” he said.\u003c/p>\n\u003cp>In 2012, the Human Rights Campaign detailed \u003ca href=\"https://www.hrc.org/press-releases/hrc-releases-competency-guide-for-emergency-responders\">how best to work collaboratively with LGBTQ+ people\u003c/a> and eliminate discrimination in disaster preparation and response. Méndez says that, nationwide, very few assistance groups use the guidance.\u003c/p>\n\u003cp>In 2019 California passed a law mandating that local governments include \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201920200SB160\">cultural competency in disaster preparedness planning\u003c/a>. Méndez says it provides “nominal LGBTQ+ protections.”\u003c/p>\n\u003cp>He says the law isn’t explicit enough and has little accountability baked into it. For example, it doesn’t require disaster planners to know where queer communities are concentrated. He would like lawmakers to come up with a bill that would require governments to analyze where LGBTQ+ people live and then use that data for disaster planning.\u003c/p>\n\u003cp>“Those are the blind spots that even California has,” he said. “Essentially, the LGBTQ+ community here in California and throughout the nation are rendered invisible in the context of disasters, public policy and planning.”\u003c/p>\n\u003ch2>Home is a ‘hard-fought’ thing\u003c/h2>\n\u003cp>Méndez and the other researchers also strongly suggest that disaster plans reflect the unique structures of queer families.\u003c/p>\n\u003cp>“Some LGBTQ+ individuals are still shunned from their family members,” he said. “They have a chosen family they consider part of their immediate family, and it should be acknowledged.”\u003c/p>\n\u003cp>When queer communities are involved in reducing their own risk, Méndez says there’s significantly less loss from a disaster. He says preventing further damage is vital for queer people because they often already don’t have a sense of home.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size='small' align='left' citation='Freddie Francis']‘\u003c/span>There’s really a value of having each other’s backs. Feeling that connection is a good antidote to the isolation and desperation at times, and trying to cultivate little moments of joy.’[/pullquote]\u003c/p>\n\u003cp>Fires in Sonoma County have further rekindled the need for community and home for \u003ca href=\"https://twitter.com/silverspeakers\">Freddie Francis\u003c/a>, who moved to the queer-friendly Sebastopol area from Butte County in 2017.\u003c/p>\n\u003cp>“As a trans person, I’ve always kind of felt on the outside of things,” Francis said. “When I find home and place, that’s a hard-fought thing. So, to have that threatened by something so globally out of my control definitely taps on those deep fears and wounds of not having a stable home in place.”\u003c/p>\n\u003cp>What’s safeguarded Francis during the yearly trauma of evacuating to the Bay Area when the skies darken with smoke is a community of queer friends in rural Western Sonoma County.\u003c/p>\n\u003cp>“There’s really a value of having each other’s backs,” Francis said. “Feeling that connection is a good antidote to the isolation and desperation at times, and trying to cultivate little moments of joy and connection throughout it all.”\u003c/p>\n\u003cp>As the climate emergency continues, Francis says the built-in queer culture of mutual aid only makes the LGBTQ+ community more resilient in the face of a warming world.\u003c/p>\n\u003cp>“I’m working on building a stronger community, friendships, and cultivating those relationships,” Francis said. “I do think if anything is going to get us through, it’s gonna be that connection.”\u003c/p>\n\u003ch2>Beyond religion as a relief tool\u003c/h2>\n\u003cp>The authors also recommend that services be provided by a wide range of community sources that aren’t only faith-based, especially by groups already working with LGBTQ+ populations. This could include funding and training for existing LGBTQ+ community centers to allow them to qualify as federal and state emergency shelters.\u003c/p>\n\u003cp>The study points out how much aid is religion-based and that many queer people don’t feel comfortable getting assistance from people who don’t believe they exist.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size='small' align='right' citation='Rev. Lindsey Bell-Kerr']‘\u003c/span>It’s actually really helpful for me to be visibly identifiable as a queer person. Because I don’t look like the kind of person that’s gonna make them repent before they get a sandwich.’[/pullquote]The authors refer to a \u003ca href=\"https://www.pewresearch.org/social-trends/2013/06/13/a-survey-of-lgbt-americans/\">2013 Pew Research Center survey\u003c/a> where most respondents “by overwhelming margins” rated all six major U.S. religions “as more unfriendly than friendly” toward the LGBTQ+ community. They also found that 73% of respondents say Evangelical churches are unfriendly.\u003c/p>\n\u003cp>The Reverend Lindsey Bell-Kerr, a pastor at \u003ca href=\"https://www.srchristchurch.org/\">Christ Church United Methodist\u003c/a> in Santa Rosa, is actively working to undermine stereotypes about churches and queer people so they can easily access aid when disasters happen.\u003c/p>\n\u003cfigure id=\"attachment_1978442\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1978442\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_7226-scaled-e1644456820236.jpg\" alt=\"A person standing in the foreground of the inside of a church sanctuary. White strands of cloth hang from the center of the room creating draping and a brown cross and chairs in the background.\" width=\"400\" height=\"290\">\u003cfigcaption class=\"wp-caption-text\">Rev. Lindsey Bell-Kerr says they go out of their way to work with people across Santa Rosa, so that when needs come up they know they can reach out to their congregation for help. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Santa Rosa is a place where I will still run into folks who are asking me what those letters in LGBTQAI+ mean,” they said. “It’s an opportunity to teach. It’s an opportunity to move the needle on acceptance.”\u003c/p>\n\u003cp>Bell-Kerr understands that even though their church is queer-friendly, many LGBTQ+ people remain hesitant to receive aid from any religion-based entity.\u003c/p>\n\u003cp>“It’s actually really helpful for me to be visibly identifiable as a queer person,” they said. “Because I don’t look like the kind of person that’s gonna make them repent before they get a sandwich.”\u003c/p>\n\u003cp>Nobody needs to believe in any higher power to receive aid through this church. Its parking lot is always open for unhoused people to stay overnight in vehicles, and the church feeds and shelters people in need during wildfires.\u003c/p>\n\u003cp>“If people don’t feel safe coming into a church building, and we’re offering meals, we have to-go containers on hand, and I’ll bring it out to them,” Bell-Kerr said. “That kind of accommodation just requires paying attention to how people are feeling and how people are showing up in a space.”\u003c/p>\n\u003ch2>‘I am no longer a prisoner’\u003c/h2>\n\u003cp>After the fires in 2017, Reyes, the Santa Rosa-based farmworker, and some of her friends eventually received food and funds from a few local organizations to pay bills.\u003c/p>\n\u003cfigure id=\"attachment_1978443\" class=\"wp-caption alignleft\" style=\"max-width: 265px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_5589-e1644532026156.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-1978443\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_5589-800x1067.jpg\" alt=\"A Mexican woman wearing a lavender hoodie sweatshirt, orange worker's vest and a white wide brimmed hat stands amongst naked grapevines.\" width=\"265\" height=\"354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paloma Reyes says she isn’t mentally ready for another wildfire, but knows when the next fire ignites she will rally around her group of trans friends. \u003ccite>(Courtesy Paloma Reyes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But after four years of constant wildfire threat, the lingering pandemic, and discrimination as a queer person, Reyes says the thought of another fire is daunting.\u003c/p>\n\u003cp>“I don’t think I’m mentally prepared for another fire,” she said. “Neither my colleagues nor my trans group is prepared for another fire of the magnitude of the one that happened in 2017.”\u003c/p>\n\u003cp>No matter how unprepared for the very real likelihood of a fire clouding the skies in Sonoma County, Reyes says her community of trans peers and friends is the network she’ll rely on and provide for during moments of crisis.\u003c/p>\n\u003cp>She says her work of welcoming other trans farmworkers into her group has, in turn, liberated her even more.\u003c/p>\n\u003cp>“I’m not afraid anymore,” she said. “The group has given me a lot of strength to be able to speak, not to lose myself in fear. I am no longer a prisoner. I will continue doing it as long as I live.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Queer communities can be especially vulnerable to the affects of climate disasters because of discrimination, poverty and other intersecting conditions.","status":"publish","parent":0,"modified":1704846313,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1828},"headData":{"title":"Queer Communities Often Left Out of Disaster Planning, Research Shows | KQED","description":"Queer communities can be especially vulnerable to the affects of climate disasters because of discrimination, poverty and other intersecting conditions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"audioUrl":"https://omny.fm/shows/kqed-segmented-audio/new-research-shows-when-disaster-strikes-lgbtq-fol","sticky":false,"excludeFromSiteSearch":"Include","path":"/science/1978439/queer-communities-often-left-out-of-disaster-planning-research-shows","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.kqed.org/news/11906800/comunidades-lgbtq-quedan-fuera-de-la-planificacion-de-catastrofes\">\u003cem>Leer en español\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When the Tubbs Fire ignited in 2017, Paloma Reyes’s gloved hands didn’t brush against the smooth skin of grape clusters on vines for weeks.\u003c/p>\n\u003cp>“In that time of the fires, we did not work,” said Reyes, speaking in Spanish. She had just come from a vineyard in Napa where she’d been preparing vines for spring.\u003c/p>\n\u003cp>For months, the smoke-filled air and the threat of fires burning vineyards kept Reyes and other farmworkers out of the fields for long enough that it hurt.\u003c/p>\n\u003cp>“In those months when the fire happened, we did not save enough money to sustain ourselves through winter,” she said.\u003c/p>\n\u003cp>The Tubbs Fire was the first blaze to force Reyes out of smoke-crowded vineyards and into the safety of her apartment near a commuter rail line in Santa Rosa in Sonoma County.\u003c/p>\n\u003cp>“2017 was the year that marked all of us girls,” she said.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘The group has given me a lot of strength to be able to speak, not to lose myself in fear. I am no longer a prisoner.\u003c/span>‘","name":"pullquote","attributes":{"named":{"size":"small","align":"right","citation":"Paloma Reyes","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What held Reyes together during that fire — and a slog of fires in the years to come — is the community she worked for six years to foster: \u003ca href=\"https://www.facebook.com/santarosatranslatinas\">Santa Rosa Trans Latinas\u003c/a>, a grassroots network of transgender people, including farmworkers, who advocate for each other in California’s wine country. Reyes has called Santa Rosa home for more than two decades.\u003c/p>\n\u003cp>“We were supporting each other,” she said of the weeks after the Tubbs Fire cut her community from work. “It was not easy for us trans girls who work in agriculture.”\u003c/p>\n\u003cp>Reyes’s life is one example of how queer people often have to create space for themselves, especially during climate disasters, because the services offered to most people may not be or feel available to them. And when there’s a climate disaster, LGBTQ+ people are often more vulnerable because of intersecting factors like poverty, incarceration, homelessness, immigration status and discrimination.\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>\u003cbr>\n“When people are planning for social vulnerability, they totally discount the LGBTQ+ community because it’s characterized as being white and wealthy,” said \u003ca href=\"http://www.michaelanthonymendez.com/\">Michael Méndez\u003c/a>, an environmental policy and planning professor at UC Irvine.\u003c/p>\n\u003cp>Méndez is part of a group of LGBTQ+ professors whose \u003ca href=\"https://protect-us.mimecast.com/s/NZN8Czpn0ys8PW3pSXMYjM?domain=onlinelibrary.wiley.com\">new research\u003c/a> shows that \u003ca href=\"https://drive.google.com/file/d/1T2vODQCT_XOXvXW4q61WZ5ksus0fDm2A/view\">efforts to prepare for and recover from disasters regularly exclude queer people\u003c/a>. The researchers from Yale University, the University of Georgia and UC Irvine outline policy recommendations on how government and relief groups can make disaster preparation and recovery inclusive and safe for LGBTQ+ people.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/0xHTa7dAwkE'\n title='//www.youtube.com/embed/0xHTa7dAwkE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>‘Rendered invisible’\u003c/h2>\n\u003cp>Méndez says there are too many cases of queer people being neglected, mistreated or outright discriminated against when trying to get aid. In one instance, a lesbian couple pretended they were sisters to share a room in an emergency shelter.\u003c/p>\n\u003cp>“There were also several cases showing that transgender people were arrested during some of the hurricanes for using a shower that did not match their biological birth,” he said.\u003c/p>\n\u003cp>In 2012, the Human Rights Campaign detailed \u003ca href=\"https://www.hrc.org/press-releases/hrc-releases-competency-guide-for-emergency-responders\">how best to work collaboratively with LGBTQ+ people\u003c/a> and eliminate discrimination in disaster preparation and response. Méndez says that, nationwide, very few assistance groups use the guidance.\u003c/p>\n\u003cp>In 2019 California passed a law mandating that local governments include \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201920200SB160\">cultural competency in disaster preparedness planning\u003c/a>. Méndez says it provides “nominal LGBTQ+ protections.”\u003c/p>\n\u003cp>He says the law isn’t explicit enough and has little accountability baked into it. For example, it doesn’t require disaster planners to know where queer communities are concentrated. He would like lawmakers to come up with a bill that would require governments to analyze where LGBTQ+ people live and then use that data for disaster planning.\u003c/p>\n\u003cp>“Those are the blind spots that even California has,” he said. “Essentially, the LGBTQ+ community here in California and throughout the nation are rendered invisible in the context of disasters, public policy and planning.”\u003c/p>\n\u003ch2>Home is a ‘hard-fought’ thing\u003c/h2>\n\u003cp>Méndez and the other researchers also strongly suggest that disaster plans reflect the unique structures of queer families.\u003c/p>\n\u003cp>“Some LGBTQ+ individuals are still shunned from their family members,” he said. “They have a chosen family they consider part of their immediate family, and it should be acknowledged.”\u003c/p>\n\u003cp>When queer communities are involved in reducing their own risk, Méndez says there’s significantly less loss from a disaster. He says preventing further damage is vital for queer people because they often already don’t have a sense of home.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘\u003c/span>There’s really a value of having each other’s backs. Feeling that connection is a good antidote to the isolation and desperation at times, and trying to cultivate little moments of joy.’","name":"pullquote","attributes":{"named":{"size":"small","align":"left","citation":"Freddie Francis","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fires in Sonoma County have further rekindled the need for community and home for \u003ca href=\"https://twitter.com/silverspeakers\">Freddie Francis\u003c/a>, who moved to the queer-friendly Sebastopol area from Butte County in 2017.\u003c/p>\n\u003cp>“As a trans person, I’ve always kind of felt on the outside of things,” Francis said. “When I find home and place, that’s a hard-fought thing. So, to have that threatened by something so globally out of my control definitely taps on those deep fears and wounds of not having a stable home in place.”\u003c/p>\n\u003cp>What’s safeguarded Francis during the yearly trauma of evacuating to the Bay Area when the skies darken with smoke is a community of queer friends in rural Western Sonoma County.\u003c/p>\n\u003cp>“There’s really a value of having each other’s backs,” Francis said. “Feeling that connection is a good antidote to the isolation and desperation at times, and trying to cultivate little moments of joy and connection throughout it all.”\u003c/p>\n\u003cp>As the climate emergency continues, Francis says the built-in queer culture of mutual aid only makes the LGBTQ+ community more resilient in the face of a warming world.\u003c/p>\n\u003cp>“I’m working on building a stronger community, friendships, and cultivating those relationships,” Francis said. “I do think if anything is going to get us through, it’s gonna be that connection.”\u003c/p>\n\u003ch2>Beyond religion as a relief tool\u003c/h2>\n\u003cp>The authors also recommend that services be provided by a wide range of community sources that aren’t only faith-based, especially by groups already working with LGBTQ+ populations. This could include funding and training for existing LGBTQ+ community centers to allow them to qualify as federal and state emergency shelters.\u003c/p>\n\u003cp>The study points out how much aid is religion-based and that many queer people don’t feel comfortable getting assistance from people who don’t believe they exist.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘\u003c/span>It’s actually really helpful for me to be visibly identifiable as a queer person. Because I don’t look like the kind of person that’s gonna make them repent before they get a sandwich.’","name":"pullquote","attributes":{"named":{"size":"small","align":"right","citation":"Rev. Lindsey Bell-Kerr","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The authors refer to a \u003ca href=\"https://www.pewresearch.org/social-trends/2013/06/13/a-survey-of-lgbt-americans/\">2013 Pew Research Center survey\u003c/a> where most respondents “by overwhelming margins” rated all six major U.S. religions “as more unfriendly than friendly” toward the LGBTQ+ community. They also found that 73% of respondents say Evangelical churches are unfriendly.\u003c/p>\n\u003cp>The Reverend Lindsey Bell-Kerr, a pastor at \u003ca href=\"https://www.srchristchurch.org/\">Christ Church United Methodist\u003c/a> in Santa Rosa, is actively working to undermine stereotypes about churches and queer people so they can easily access aid when disasters happen.\u003c/p>\n\u003cfigure id=\"attachment_1978442\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1978442\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_7226-scaled-e1644456820236.jpg\" alt=\"A person standing in the foreground of the inside of a church sanctuary. White strands of cloth hang from the center of the room creating draping and a brown cross and chairs in the background.\" width=\"400\" height=\"290\">\u003cfigcaption class=\"wp-caption-text\">Rev. Lindsey Bell-Kerr says they go out of their way to work with people across Santa Rosa, so that when needs come up they know they can reach out to their congregation for help. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Santa Rosa is a place where I will still run into folks who are asking me what those letters in LGBTQAI+ mean,” they said. “It’s an opportunity to teach. It’s an opportunity to move the needle on acceptance.”\u003c/p>\n\u003cp>Bell-Kerr understands that even though their church is queer-friendly, many LGBTQ+ people remain hesitant to receive aid from any religion-based entity.\u003c/p>\n\u003cp>“It’s actually really helpful for me to be visibly identifiable as a queer person,” they said. “Because I don’t look like the kind of person that’s gonna make them repent before they get a sandwich.”\u003c/p>\n\u003cp>Nobody needs to believe in any higher power to receive aid through this church. Its parking lot is always open for unhoused people to stay overnight in vehicles, and the church feeds and shelters people in need during wildfires.\u003c/p>\n\u003cp>“If people don’t feel safe coming into a church building, and we’re offering meals, we have to-go containers on hand, and I’ll bring it out to them,” Bell-Kerr said. “That kind of accommodation just requires paying attention to how people are feeling and how people are showing up in a space.”\u003c/p>\n\u003ch2>‘I am no longer a prisoner’\u003c/h2>\n\u003cp>After the fires in 2017, Reyes, the Santa Rosa-based farmworker, and some of her friends eventually received food and funds from a few local organizations to pay bills.\u003c/p>\n\u003cfigure id=\"attachment_1978443\" class=\"wp-caption alignleft\" style=\"max-width: 265px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_5589-e1644532026156.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-1978443\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2022/02/IMG_5589-800x1067.jpg\" alt=\"A Mexican woman wearing a lavender hoodie sweatshirt, orange worker's vest and a white wide brimmed hat stands amongst naked grapevines.\" width=\"265\" height=\"354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paloma Reyes says she isn’t mentally ready for another wildfire, but knows when the next fire ignites she will rally around her group of trans friends. \u003ccite>(Courtesy Paloma Reyes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But after four years of constant wildfire threat, the lingering pandemic, and discrimination as a queer person, Reyes says the thought of another fire is daunting.\u003c/p>\n\u003cp>“I don’t think I’m mentally prepared for another fire,” she said. “Neither my colleagues nor my trans group is prepared for another fire of the magnitude of the one that happened in 2017.”\u003c/p>\n\u003cp>No matter how unprepared for the very real likelihood of a fire clouding the skies in Sonoma County, Reyes says her community of trans peers and friends is the network she’ll rely on and provide for during moments of crisis.\u003c/p>\n\u003cp>She says her work of welcoming other trans farmworkers into her group has, in turn, liberated her even more.\u003c/p>\n\u003cp>“I’m not afraid anymore,” she said. “The group has given me a lot of strength to be able to speak, not to lose myself in fear. I am no longer a prisoner. I will continue doing it as long as I live.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1978439/queer-communities-often-left-out-of-disaster-planning-research-shows","authors":["11746"],"categories":["science_40","science_4450","science_3730"],"tags":["science_4414","science_113","science_393"],"featImg":"science_1978440","label":"science"},"science_1976952":{"type":"posts","id":"science_1976952","meta":{"index":"posts_1591205157","site":"science","id":"1976952","score":null,"sort":[1633017644000]},"guestAuthors":[],"slug":"facing-drought-wildfires-scorching-heat-bay-area-wineries-are-changing-how-they-grow-grapes","title":"Facing Drought, Wildfires, Scorching Heat, Bay Area Wineries Are Changing How They Grow Grapes","publishDate":1633017644,"format":"image","headTitle":"Facing Drought, Wildfires, Scorching Heat, Bay Area Wineries Are Changing How They Grow Grapes | KQED","labelTerm":{},"content":"\u003cp>\u003cem>Listen above for a KQED podcast episode of this story created by The Bay team.\u003c/em>\u003c/p>\n\u003cp>On a foggy September morning farmworkers harvest plump, dark purple grapes at \u003ca href=\"https://hamelfamilywines.com/\">Hamel Family Wines\u003c/a> in Sonoma County. But winemaker John Hamel II recognizes these Cabernet Sauvignon grapes are very different from others grown in Sonoma and Napa counties. The green vines are flourishing mostly without direct watering.\u003c/p>\n\u003cp>“These vines haven’t received a drop of water since 2017,” he said.\u003c/p>\n\u003cp>Hamel stopped watering 80% of his vines after realizing that’s what some growers do in places like France. The method is called dry farming, and uses little to no water to irrigate vineyards. The result is grapes with thicker skins and tastier wine, says Hamel.\u003c/p>\n\u003cp>“This season will be slightly lower in yield, but we actually feel like this has potential to be a very good vintage,” he said of this year’s harvest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California is in a second year of drought and for many North Bay grape growers, the hot, dry conditions mean lost crops. In 2020 some growers lost 20% or more of their crops because of dry conditions, fires, or smoke tainting the flavor of their grapes.\u003c/p>\n\u003cp>As the climate warms, winemakers and grape growers are changing the direction they grow vines, picking earlier, covering crops with shade cloth, and adapting in other ways. Others have invested in solar panels, electric vehicles, and climate action plans. Some, like Hamel, have shifted to dry farming and are using a lot less water or none at all. At least one Bay Area winery is using “sunscreen” on grape leaves to protect harvests from excessive heat.\u003c/p>\n\u003cp>Rethinking growing practices is critical, Hamel says, because back-to-back dry years are more frequent.\u003c/p>\n\u003cp>“Now every year is warm and dry,” he said. “I think it’s good to realize that you’re never fully in control, and being able to adapt to the best of your ability is the job. It’s humbling.”\u003c/p>\n\u003cfigure id=\"attachment_1976969\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1976969\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-800x600.jpg\" alt=\"The only water these grape vines received since 2017 was from fog and rain.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eighty percent of the vines at Hamel Family Wines have not received any irrigation this year. That number has grown from 20% in 2017. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All growers are feeling pressure from drought, fire and heat, but do warming temperatures pose an existential threat to wine?\u003c/p>\n\u003cp>A \u003ca href=\"https://www.researchgate.net/publication/353907512_Global_warming_and_wine_quality_are_we_close_to_the_tipping_point\" target=\"_blank\" rel=\"noopener noreferrer\">study\u003c/a> released this summer by \u003ca href=\"https://wineserver.ucdavis.edu/people/kaan-kurtural#/\" target=\"_blank\" rel=\"noopener noreferrer\">Kaan Kurtural\u003c/a>, a UC Davis viticulture specialist, found that California’s wine industry is “not at a tipping point” because of climate change or its effects — although heat waves and fires can have an immediate impact on winemaking.\u003c/p>\n\u003cp>“I tell the growers, their grapevines are not going to die,” he said. “They might not be economical to grow for one or two years, but they always come back. There are very resilient plants. So we’re able to adapt.”\u003c/p>\n\u003cp>He also found that the climate has warmed steadily in California since the 1980s. But he says this has not been bad for the industry — a warmer climate helped establish the state as a premier wine growing region globally.\u003c/p>\n\u003cp>“As it became warmer we started harvesting sweeter grapes, and with sweeter grapes, the wine ratings have steadily increased,” he said.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC5689930505&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Despite the negative impacts of climate change, Kurtural says the state’s $40 billion wine market is strong and growers will adapt to make sure it stays that way.\u003c/p>\n\u003cp>“We are growing grapes at the lowest costs for the grossest profit,” he said. “As long as growers are making money, they will keep them because it’s a business.”\u003c/p>\n\u003ch3>Dry farming through a drought\u003c/h3>\n\u003cp>Dry farming in California is not a widely used tactic — it’s just one way some growers like Hamel are acclimating to a warming world.\u003c/p>\n\u003cp>“It’s not just turning off the water and hoping for the best,” Hamel said. “Even in a year where we received less than half of normal rainfall with a hot summer the vines are doing well.”\u003c/p>\n\u003cp>Hamel began dry farming before the current drought, and he’s glad he did. The roots of his vines had years to acclimate, growing deeper and finding underground sources of water. As a result, they are now well-prepared for dry times.\u003c/p>\n\u003cp>“This is the first year where we’ve really had a payback,” he said. “The vines have been trained to deal with a drought.”\u003c/p>\n\u003cp>Hamel says he saved 2 million gallons of water last year and plans to eventually dry farm almost the entirety of his 100 acres in the coming years.\u003c/p>\n\u003cfigure id=\"attachment_1976958\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976958 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-800x600.jpg\" alt=\"Hamel Family Wines doesn't use any water on 80% of it's 100 acres.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For John Hamel II, dry farming is about preserving a future for Hamel Family Wines as droughts worsen because of climate change. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“[We’re] essentially training the vine to endure more drought each season,” he said. “The drought doesn’t make things easier by any means. We really are on the razor’s edge all season.”\u003c/p>\n\u003cp>Drought is not new in California. But Hamel says the pendulum swings between wet and dry years have been more radical in recent years. “We have high rainfall years, close to double the amount of average rain, or we have almost half of the normal rainfall and it’s super difficult to get through an entire season,” he said.\u003c/p>\n\u003cp>[aside label=\"Related Stories\" tag=\"climate-change\"]\u003c/p>\n\u003cp>Another \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fpls.2021.712622/full\" target=\"_blank\" rel=\"noopener noreferrer\">study\u003c/a> by Kurtural, the UC Davis viticulture specialist, found growers can use half of the water they normally use without compromising the taste or color of wine.\u003c/p>\n\u003cp>But dry farming isn’t a viable option for all wine grape growers, said Connor Bockman with \u003ca href=\"https://rdwinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">RD Winery\u003c/a>, Napa’s first Vietnamese-owned winery. The growers use drip irrigation to limit water use and utilize a practice called deficit irrigation where vines are only given water when they reach a certain level of stress.\u003c/p>\n\u003cp>He says switching from irrigation to dry farming takes time.\u003c/p>\n\u003cp>“In comparison to other crops — orchards, annual field crops, and others — high-quality wine grapes use a relatively small amount of water,” he said.\u003c/p>\n\u003cp>RD Winery had less fruit on the vine this year. Exactly how much of that is caused by drought is “hard to say,” Bockman said, but their harvest is “40% to 50% under expected yield.”\u003c/p>\n\u003cp>Still, he says, the grapes are of both “great quality and concentration.”\u003c/p>\n\u003ch3>Impacts of wildfire smoke\u003c/h3>\n\u003cfigure id=\"attachment_1976959\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976959 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-800x600.jpg\" alt=\"A fire circled two vineyards at Green and Red Vineyards in Napa County the summer of 2020.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A lightning-sparked fire burned right up to some of the vines at Green and Red Vineyards in 2020. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some winemakers are already feeling the pain that comes with the short-term effects of climate change. Smoke from wildfires, made worse by drought and heat waves, can sully whole harvests with a fumy aroma.\u003c/p>\n\u003cp>In 2020, a series of lightning-sparked fire, the \u003ca href=\"https://www.fire.ca.gov/incidents/2020/8/17/lnu-lightning-complex-includes-hennessey-gamble-15-10-spanish-markley-13-4-11-16-walbridge/\" target=\"_blank\" rel=\"noopener noreferrer\">LNU Lightning Complex,\u003c/a> consumed 363,000 acres and burned just feet from \u003ca href=\"https://greenandred.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Green and Red Vineyards\u003c/a> in the hills of Napa County. Winery owner Tobin Heminway says most of the 31-acre vineyard acted as a fire break, but the wildfire did burn a few of the vines.\u003c/p>\n\u003cp>“We were evacuated, and it came up and almost burnt our house down, which is up above on the property, and the fire circled two of our vineyards,” she said.\u003c/p>\n\u003cp>The vines survived, but smoke tainted their grapes and they lost all of their reds. This year they picked a few weeks early, after heat waves ripened their grapes sooner than expected.\u003c/p>\n\u003cp>“We had these radical growth spurts in the beginning of the season,” she said. “[The grapes] ripened earlier.”\u003c/p>\n\u003cp>She says the yield is smaller this year, but the grapes are “good quality” and “intense.”\u003c/p>\n\u003cfigure id=\"attachment_1976960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976960 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-800x600.jpg\" alt=\"The winemakers tour the vineyard in a jeep showcasing how the fire surrounded the vineyard.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For Green and Red Vineyard operators Tobin Heminway and Raymond Hannigan, the winery is more than grapes and vines. It represents family legacy. Jay Heminway, Tobin’s father, founded the winery and passed away two years ago. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heminway took over the winery in 2019 after her father, Jay Heminway, passed away. Since then, she’s experienced one climate impact after another.\u003c/p>\n\u003cp>“It’s an emotionally crazy time to live,” she said. “How do we survive and live in this environment, which is becoming less and less friendly?”\u003c/p>\n\u003cp>Heminway has considered foregoing the Zinfandel vines her father planted in the early 1970s for a different varietal. But every time she walks through the vineyard, she thinks about her dad, and removing the vineyard is too closely tied to the legacy he planted and grew. With drought, fires and heat waves continuing to stress her winemaking, she’s aware that climate change is also jeopardizing her family history.\u003c/p>\n\u003cp>“We’re all questioning what we are doing here,” she said. “Do we have any control? In farming, we’re dependent on Mother Nature and Mother Nature is pissed.”\u003c/p>\n\u003ch3>Using grape leaf “sunscreen” for heat waves\u003c/h3>\n\u003cfigure id=\"attachment_1976965\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976965 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/DROUGHTWINESIDE-800x300.jpg\" alt=\"A wine grape grower in Napa County uses a clay spray on grape leaves to protect grapes from the hot temperatures. The liquid clay acts like sunscreen for the leaves lowering the temperature.\" width=\"800\" height=\"300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-800x300.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-1020x382.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-160x60.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-768x288.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE.jpg 1366w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Winemakers at Green and Red Vineyard in Napa County use a clay spray on grape leaves to protect grapes from hot temperatures. The liquid clay acts like sunscreen for the leaves, lowering the temperature. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wildfires and drought aren’t the only climate effects pressuring vines at Green and Red Vineyards. Scorching heat waves earlier this summer singed the leaves, exposing grapes to the scorching sun. For Aaron Whitlatch, the vineyard’s winemaker, losing another crop wasn’t an option.\u003c/p>\n\u003cp>“I liken it to being a chef that doesn’t get to complete their meal,” he said. “They spent all day chopping things and preparing it, and then you just don’t get to put it out on the plate for people to enjoy.”\u003c/p>\n\u003cp>To protect the grapes from turning into raisins on the vine, Whitlatch turned to a human idea: sunscreen.\u003c/p>\n\u003cp>“It’s actually sunscreen for the leaves, not so much for the grapes themselves,” he said.\u003c/p>\n\u003cp>The solution, borrowed from wineries in Australia, was already being used at a few other Northern California wineries. He tried it on his Petite Sirah vineyard, which is heavily exposed to sun on a hill.\u003c/p>\n\u003cp>He sprayed the leaves with white organic liquid clay, which after it has dried, coats them in a cooling white powder and prevents shriveling or turning, ensuring the grapes are shielded from high heat.\u003c/p>\n\u003cp>Still, Whitlatch says heat waves and drought this year will likely cut the total yield in half and he’s aware that future harvests remain in jeopardy as the climate emergency continues to worsen globally.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Correction: A previous version of this story misidentified Connor Bockman.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"California is in a second year of drought and for many North Bay grape growers, the hot, dry conditions mean lost crops.","status":"publish","parent":0,"modified":1704846416,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":1835},"headData":{"title":"Facing Drought, Wildfires, Scorching Heat, Bay Area Wineries Are Changing How They Grow Grapes | KQED","description":"California is in a second year of drought and for many North Bay grape growers, the hot, dry conditions mean lost crops.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Water","audioUrl":"https://www.podtrac.com/pts/redirect.mp3/traffic.megaphone.fm/KQINC5689930505.mp3?updated=1632768570","sticky":false,"path":"/science/1976952/facing-drought-wildfires-scorching-heat-bay-area-wineries-are-changing-how-they-grow-grapes","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Listen above for a KQED podcast episode of this story created by The Bay team.\u003c/em>\u003c/p>\n\u003cp>On a foggy September morning farmworkers harvest plump, dark purple grapes at \u003ca href=\"https://hamelfamilywines.com/\">Hamel Family Wines\u003c/a> in Sonoma County. But winemaker John Hamel II recognizes these Cabernet Sauvignon grapes are very different from others grown in Sonoma and Napa counties. The green vines are flourishing mostly without direct watering.\u003c/p>\n\u003cp>“These vines haven’t received a drop of water since 2017,” he said.\u003c/p>\n\u003cp>Hamel stopped watering 80% of his vines after realizing that’s what some growers do in places like France. The method is called dry farming, and uses little to no water to irrigate vineyards. The result is grapes with thicker skins and tastier wine, says Hamel.\u003c/p>\n\u003cp>“This season will be slightly lower in yield, but we actually feel like this has potential to be a very good vintage,” he said of this year’s harvest.\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>California is in a second year of drought and for many North Bay grape growers, the hot, dry conditions mean lost crops. In 2020 some growers lost 20% or more of their crops because of dry conditions, fires, or smoke tainting the flavor of their grapes.\u003c/p>\n\u003cp>As the climate warms, winemakers and grape growers are changing the direction they grow vines, picking earlier, covering crops with shade cloth, and adapting in other ways. Others have invested in solar panels, electric vehicles, and climate action plans. Some, like Hamel, have shifted to dry farming and are using a lot less water or none at all. At least one Bay Area winery is using “sunscreen” on grape leaves to protect harvests from excessive heat.\u003c/p>\n\u003cp>Rethinking growing practices is critical, Hamel says, because back-to-back dry years are more frequent.\u003c/p>\n\u003cp>“Now every year is warm and dry,” he said. “I think it’s good to realize that you’re never fully in control, and being able to adapt to the best of your ability is the job. It’s humbling.”\u003c/p>\n\u003cfigure id=\"attachment_1976969\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1976969\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-800x600.jpg\" alt=\"The only water these grape vines received since 2017 was from fog and rain.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHT-WINE-FOG-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eighty percent of the vines at Hamel Family Wines have not received any irrigation this year. That number has grown from 20% in 2017. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All growers are feeling pressure from drought, fire and heat, but do warming temperatures pose an existential threat to wine?\u003c/p>\n\u003cp>A \u003ca href=\"https://www.researchgate.net/publication/353907512_Global_warming_and_wine_quality_are_we_close_to_the_tipping_point\" target=\"_blank\" rel=\"noopener noreferrer\">study\u003c/a> released this summer by \u003ca href=\"https://wineserver.ucdavis.edu/people/kaan-kurtural#/\" target=\"_blank\" rel=\"noopener noreferrer\">Kaan Kurtural\u003c/a>, a UC Davis viticulture specialist, found that California’s wine industry is “not at a tipping point” because of climate change or its effects — although heat waves and fires can have an immediate impact on winemaking.\u003c/p>\n\u003cp>“I tell the growers, their grapevines are not going to die,” he said. “They might not be economical to grow for one or two years, but they always come back. There are very resilient plants. So we’re able to adapt.”\u003c/p>\n\u003cp>He also found that the climate has warmed steadily in California since the 1980s. But he says this has not been bad for the industry — a warmer climate helped establish the state as a premier wine growing region globally.\u003c/p>\n\u003cp>“As it became warmer we started harvesting sweeter grapes, and with sweeter grapes, the wine ratings have steadily increased,” he said.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC5689930505&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Despite the negative impacts of climate change, Kurtural says the state’s $40 billion wine market is strong and growers will adapt to make sure it stays that way.\u003c/p>\n\u003cp>“We are growing grapes at the lowest costs for the grossest profit,” he said. “As long as growers are making money, they will keep them because it’s a business.”\u003c/p>\n\u003ch3>Dry farming through a drought\u003c/h3>\n\u003cp>Dry farming in California is not a widely used tactic — it’s just one way some growers like Hamel are acclimating to a warming world.\u003c/p>\n\u003cp>“It’s not just turning off the water and hoping for the best,” Hamel said. “Even in a year where we received less than half of normal rainfall with a hot summer the vines are doing well.”\u003c/p>\n\u003cp>Hamel began dry farming before the current drought, and he’s glad he did. The roots of his vines had years to acclimate, growing deeper and finding underground sources of water. As a result, they are now well-prepared for dry times.\u003c/p>\n\u003cp>“This is the first year where we’ve really had a payback,” he said. “The vines have been trained to deal with a drought.”\u003c/p>\n\u003cp>Hamel says he saved 2 million gallons of water last year and plans to eventually dry farm almost the entirety of his 100 acres in the coming years.\u003c/p>\n\u003cfigure id=\"attachment_1976958\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976958 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-800x600.jpg\" alt=\"Hamel Family Wines doesn't use any water on 80% of it's 100 acres.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-3-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For John Hamel II, dry farming is about preserving a future for Hamel Family Wines as droughts worsen because of climate change. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“[We’re] essentially training the vine to endure more drought each season,” he said. “The drought doesn’t make things easier by any means. We really are on the razor’s edge all season.”\u003c/p>\n\u003cp>Drought is not new in California. But Hamel says the pendulum swings between wet and dry years have been more radical in recent years. “We have high rainfall years, close to double the amount of average rain, or we have almost half of the normal rainfall and it’s super difficult to get through an entire season,” he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Related Stories ","tag":"climate-change"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fpls.2021.712622/full\" target=\"_blank\" rel=\"noopener noreferrer\">study\u003c/a> by Kurtural, the UC Davis viticulture specialist, found growers can use half of the water they normally use without compromising the taste or color of wine.\u003c/p>\n\u003cp>But dry farming isn’t a viable option for all wine grape growers, said Connor Bockman with \u003ca href=\"https://rdwinery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">RD Winery\u003c/a>, Napa’s first Vietnamese-owned winery. The growers use drip irrigation to limit water use and utilize a practice called deficit irrigation where vines are only given water when they reach a certain level of stress.\u003c/p>\n\u003cp>He says switching from irrigation to dry farming takes time.\u003c/p>\n\u003cp>“In comparison to other crops — orchards, annual field crops, and others — high-quality wine grapes use a relatively small amount of water,” he said.\u003c/p>\n\u003cp>RD Winery had less fruit on the vine this year. Exactly how much of that is caused by drought is “hard to say,” Bockman said, but their harvest is “40% to 50% under expected yield.”\u003c/p>\n\u003cp>Still, he says, the grapes are of both “great quality and concentration.”\u003c/p>\n\u003ch3>Impacts of wildfire smoke\u003c/h3>\n\u003cfigure id=\"attachment_1976959\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976959 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-800x600.jpg\" alt=\"A fire circled two vineyards at Green and Red Vineyards in Napa County the summer of 2020.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-6-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A lightning-sparked fire burned right up to some of the vines at Green and Red Vineyards in 2020. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some winemakers are already feeling the pain that comes with the short-term effects of climate change. Smoke from wildfires, made worse by drought and heat waves, can sully whole harvests with a fumy aroma.\u003c/p>\n\u003cp>In 2020, a series of lightning-sparked fire, the \u003ca href=\"https://www.fire.ca.gov/incidents/2020/8/17/lnu-lightning-complex-includes-hennessey-gamble-15-10-spanish-markley-13-4-11-16-walbridge/\" target=\"_blank\" rel=\"noopener noreferrer\">LNU Lightning Complex,\u003c/a> consumed 363,000 acres and burned just feet from \u003ca href=\"https://greenandred.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Green and Red Vineyards\u003c/a> in the hills of Napa County. Winery owner Tobin Heminway says most of the 31-acre vineyard acted as a fire break, but the wildfire did burn a few of the vines.\u003c/p>\n\u003cp>“We were evacuated, and it came up and almost burnt our house down, which is up above on the property, and the fire circled two of our vineyards,” she said.\u003c/p>\n\u003cp>The vines survived, but smoke tainted their grapes and they lost all of their reds. This year they picked a few weeks early, after heat waves ripened their grapes sooner than expected.\u003c/p>\n\u003cp>“We had these radical growth spurts in the beginning of the season,” she said. “[The grapes] ripened earlier.”\u003c/p>\n\u003cp>She says the yield is smaller this year, but the grapes are “good quality” and “intense.”\u003c/p>\n\u003cfigure id=\"attachment_1976960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976960 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-800x600.jpg\" alt=\"The winemakers tour the vineyard in a jeep showcasing how the fire surrounded the vineyard.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/WINE-DROUGHT-ROMERO-8-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For Green and Red Vineyard operators Tobin Heminway and Raymond Hannigan, the winery is more than grapes and vines. It represents family legacy. Jay Heminway, Tobin’s father, founded the winery and passed away two years ago. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heminway took over the winery in 2019 after her father, Jay Heminway, passed away. Since then, she’s experienced one climate impact after another.\u003c/p>\n\u003cp>“It’s an emotionally crazy time to live,” she said. “How do we survive and live in this environment, which is becoming less and less friendly?”\u003c/p>\n\u003cp>Heminway has considered foregoing the Zinfandel vines her father planted in the early 1970s for a different varietal. But every time she walks through the vineyard, she thinks about her dad, and removing the vineyard is too closely tied to the legacy he planted and grew. With drought, fires and heat waves continuing to stress her winemaking, she’s aware that climate change is also jeopardizing her family history.\u003c/p>\n\u003cp>“We’re all questioning what we are doing here,” she said. “Do we have any control? In farming, we’re dependent on Mother Nature and Mother Nature is pissed.”\u003c/p>\n\u003ch3>Using grape leaf “sunscreen” for heat waves\u003c/h3>\n\u003cfigure id=\"attachment_1976965\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1976965 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/09/DROUGHTWINESIDE-800x300.jpg\" alt=\"A wine grape grower in Napa County uses a clay spray on grape leaves to protect grapes from the hot temperatures. The liquid clay acts like sunscreen for the leaves lowering the temperature.\" width=\"800\" height=\"300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-800x300.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-1020x382.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-160x60.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE-768x288.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/09/DROUGHTWINESIDE.jpg 1366w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Winemakers at Green and Red Vineyard in Napa County use a clay spray on grape leaves to protect grapes from hot temperatures. The liquid clay acts like sunscreen for the leaves, lowering the temperature. \u003ccite>(Ezra David Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wildfires and drought aren’t the only climate effects pressuring vines at Green and Red Vineyards. Scorching heat waves earlier this summer singed the leaves, exposing grapes to the scorching sun. For Aaron Whitlatch, the vineyard’s winemaker, losing another crop wasn’t an option.\u003c/p>\n\u003cp>“I liken it to being a chef that doesn’t get to complete their meal,” he said. “They spent all day chopping things and preparing it, and then you just don’t get to put it out on the plate for people to enjoy.”\u003c/p>\n\u003cp>To protect the grapes from turning into raisins on the vine, Whitlatch turned to a human idea: sunscreen.\u003c/p>\n\u003cp>“It’s actually sunscreen for the leaves, not so much for the grapes themselves,” he said.\u003c/p>\n\u003cp>The solution, borrowed from wineries in Australia, was already being used at a few other Northern California wineries. He tried it on his Petite Sirah vineyard, which is heavily exposed to sun on a hill.\u003c/p>\n\u003cp>He sprayed the leaves with white organic liquid clay, which after it has dried, coats them in a cooling white powder and prevents shriveling or turning, ensuring the grapes are shielded from high heat.\u003c/p>\n\u003cp>Still, Whitlatch says heat waves and drought this year will likely cut the total yield in half and he’s aware that future harvests remain in jeopardy as the climate emergency continues to worsen globally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Correction: A previous version of this story misidentified Connor Bockman.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1976952/facing-drought-wildfires-scorching-heat-bay-area-wineries-are-changing-how-they-grow-grapes","authors":["11746"],"categories":["science_31","science_40","science_4450","science_98","science_3730"],"tags":["science_1622","science_194","science_1461","science_383","science_113","science_393"],"featImg":"science_1977032","label":"source_science_1976952"},"science_1976483":{"type":"posts","id":"science_1976483","meta":{"index":"posts_1591205157","site":"science","id":"1976483","score":null,"sort":[1629912070000]},"guestAuthors":[],"slug":"wildfire-smoke-the-greatest-challenge-facing-california-wine-industry","title":"Wildfire Smoke The 'Greatest Challenge' Facing California Wine Industry","publishDate":1629912070,"format":"standard","headTitle":"Wildfire Smoke The ‘Greatest Challenge’ Facing California Wine Industry | KQED","labelTerm":{},"content":"\u003cp>In August 2013, Ron and Cheryl Harms were eagerly anticipating the third harvest from their boutique vineyard in the Sierra Foothills when the massive, fast-moving Rim Fire zigzagged perilously close to their property.\u003c/p>\n\u003cp>The couple’s four-acre Yosemite Cellars vineyard sits on a rocky hillside surrounded by forest about 20 miles west of Yosemite National Park. From their perch high above the valley, the Harms watched helplessly as planes released flame retardant around the gathering firestorm and thick clouds of smoke settled on their ripening grapes.\u003c/p>\n\u003cp>“Once we convinced ourselves that we were probably going to be okay, personally, and that our property was going to be okay, it was fascinating to just see where the fire was going and how it was being fought,” said Ron Harms.\u003c/p>\n\u003cp>Fascinating yet terrifying, said Cheryl Harms, fighting back tears. “I have PTSD from it,” she said.\u003c/p>\n\u003cp>The Rim Fire, at the time California’s third-largest wildfire, torched more than a quarter of a million acres of Sierra forestland, including nearly 80,000 acres in Yosemite. The inferno spared the Harms’ home and vineyard. But it left the couple grappling with a grape affliction that has emerged as the West Coast wine industry’s latest scourge: smoke taint.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our grapes were very smoky,” said Cheryl Harms. When they had juice from their grapes analyzed, she said, “it was smokier than anything they’d ever tested.”\u003c/p>\n\u003cp>And there was little they could do to remove the taint.\u003c/p>\n\u003cp>Wildfires can cause extensive damage throughout the agricultural industry, destroying crops and killing livestock. But grapes appear to be the only commodity affected by smoke taint.\u003c/p>\n\u003cp>Winemakers intentionally add subtle smoky notes to increase the complexity of wines by aging them in toasted oak barrels. But wildfire smoke can make wines undrinkable. Smoke-tainted wines have unpleasant aromas often described as disinfectant or burnt rubber and taste “like licking an ashtray,” experts say.\u003c/p>\n\u003cp>“Imagine being a 5-year-old who thinks it’s fun to put dad’s old cigarette in their mouth,” said Anita Oberholster, an enology extension specialist who studies smoke taint at the University of California, Davis. Smoke taint, like sucking on a cigarette butt, assaults the back of your throat with a trademark campfire smoke or ashtray quality, she said. “The only thing I’ve ever seen that gives you that character is smoke exposure.”\u003c/p>\n\u003cp>Smoke taint can ruin a wine as surely as a bad cork. And as climate change increases the likelihood of drought-fueled conflagrations in fire-prone California, wildfire’s effects on grape quality have emerged as one of the biggest threats to the state’s $43 billion wine industry.\u003c/p>\n\u003cp>“The pandemic was an enormous challenge,” said John Aguirre, president of the California Association of Winegrape Growers. “But now, without question, I think the threat of wildfire in many different ways is the greatest challenge of the day for the industry.”\u003c/p>\n\u003cp>Rising global temperatures have made droughts and heatwaves more common and intense, fueling ever more devastating wildfires. Last year, thousands of drought-primed fires scorched more than 4 million acres in California—close to 40% of the national total—making 2020 the state’s largest wildfire season on record.\u003c/p>\n\u003cp>Still in the throes of severe drought, nearly a million and a half acres have already burned in the state this year, according to Cal Fire.\u003c/p>\n\u003cp>After several devastating fire seasons, many California vintners and wineries found themselves either \u003ca href=\"https://napavalleyregister.com/news/local/denied-property-insurance-napa-valley-wineries-extremely-vulnerable-this-fire-season/article_709a9690-11bf-54aa-b603-6a6a09fbc147.html\" target=\"_blank\" rel=\"noopener noreferrer\">denied fire insurance\u003c/a> because they were too risky or priced out of coverage as rates skyrocketed.\u003c/p>\n\u003cp>Wildfires can cause serious economic losses through direct damage to vineyards and wineries. But vineyards tend to be fairly resistant to the flames, Aguirre said.\u003c/p>\n\u003cp>“In wine country vineyards have demonstrated themselves to be good fire breaks. They can really help prevent the movement of fire,” he said. “But the smoke is a problem.”\u003c/p>\n\u003cp>Losses incurred from smoke drifting into vineyards before harvest \u003ca href=\"https://www.wineaustralia.com/getmedia/07c52619-2f6a-44a6-8502-2a67f238abd7/Krstic_et_al-2015-Australian_Journal_of_Grape_and_Wine_Research.pdf\">far outweigh\u003c/a> direct losses from fires, industry analysts say\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>With fire season already in high gear, scientists are scrambling to help growers figure out how to protect their harvests.\u003c/p>\n\u003ch3>\u003cstrong>Adapting to smoke\u003c/strong>\u003c/h3>\n\u003cp>Scientists first recognized wildfire smoke’s growing threat to wine grapes less than two decades ago, around the same time \u003ca href=\"https://www.pnas.org/content/113/42/11770\" target=\"_blank\" rel=\"noopener noreferrer\">climate change was driving\u003c/a> more and more destructive fires.\u003c/p>\n\u003cp>The devastating 2003 Canberra bushfires in southeastern Australia followed one of the most severe droughts on record, and left winegrowing regions shrouded in smoke for weeks.\u003c/p>\n\u003cp>Inundated by inquiries for help from wineries and grape growers, the Australian Wine Research Institute ran experimental trials to understand the nature and extent of the problem.\u003c/p>\n\u003cp>Few vineyards sustained fire damage, the \u003ca href=\"https://www.awri.com.au/wp-content/uploads/2003_AWRI_Annual_Report.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">institute found\u003c/a>, but damage from smoke exposure was widespread. Institute scientists identified compounds associated with smoke taint’s hallmark ashtray qualities. But solutions, they concluded, “remain elusive.”\u003c/p>\n\u003cp>“Historically, Australia had the brunt of the wildfires,” said Oberholster, of UC Davis. “And now since 2017, the West Coast is in the same boat.”\u003c/p>\n\u003cp>In 2017, California endured “one of the deadliest and most destructive fire seasons in modern history,” according to Cal Fire. Fewer fires burned the following year, but they tore through hundreds of thousands more acres to cause some of the worst destruction ever seen.\u003c/p>\n\u003cfigure id=\"attachment_1976484\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1976484\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/08/RyanleftEricright.Harms_-800x538.jpg\" alt=\"Ryan Harms and Eric Harms stand in front of big oak wine barrels. \" width=\"800\" height=\"538\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-800x538.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-1020x685.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-768x516.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Harms’ sons, Ryan (left) and Eric Harms, took over management of Yosemite Cellars in June. \u003ccite>(Yosemite Cellars/Inside Climate News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Devastating firestorms were no longer an anomaly in wine country, but the new norm.\u003c/p>\n\u003cp>As Ron Harms looked out his window in early July, he could see smoke on the horizon. “It’s from the Dixie Fire, I presume, though there are also some fires in Yosemite that might be contributing to that,” he said.\u003c/p>\n\u003cp>The Dixie Fire, now California’s second-largest fire on record, incinerated most of the small Sierra Nevada town of Greenville a few weeks ago, and has barely slowed down.\u003c/p>\n\u003cp>There’s little Harms can do about the smoke, he said. “Our reality as a grower and wine producer is that we just have to roll with it.”\u003c/p>\n\u003cp>After yet another record-breaking fire season in 2020, wine grape growers suffered substantial economic losses due to concerns about smoke exposure. An estimated 165,000 to 325,000 tons of California wine grapes went unharvested last year, contributing to more than $600 million in losses from wildfire and smoke, according to an analysis \u003ca href=\"https://wineindustryadvisor.com/2021/07/08/cawg-legal-analysis-2020-winegrape-rejections\" target=\"_blank\" rel=\"noopener noreferrer\">released in July\u003c/a> by the California Association of Winegrape Growers and Allied Grape Growers.\u003c/p>\n\u003cp>Many wineries rejected growers’ wine grapes, the analysis found, “often with little evidence to support the rejection and without basis in the grape purchase contract.”\u003c/p>\n\u003cp>A major problem stemmed from fuzzy language in contracts about “quality standards.” Contracts drawn up before severe wildfires had become a recurring wine country hazard did not mention smoke exposure. More recent contracts referenced “smoke taint” or “smoke compounds,” without clear definitions or evaluation criteria.\u003c/p>\n\u003cp>“The lack of understanding and science around smoke issues has meant that people are acting very conservatively and rejecting grapes,” Aguirre said. “The purpose of our report is to highlight that, regrettably, some of these actions by wineries were just inconsistent with contracts.”\u003c/p>\n\u003cp>Wildfires are contributing in a substantial way to economic losses in the industry, Aguirre added. “And we’ve got to change the way we’re doing things.”\u003c/p>\n\u003cp>Toward that end, Aguirre and other industry leaders from California, Oregon and Washington formed the West Coast Smoke Exposure Task Force to advocate for federal funding for research on managing smoke.\u003c/p>\n\u003cp>The task force won a $2 million grant to support smoke exposure research last year from the U.S. Department of Agriculture’s Agricultural Research Service, and expects an additional $5 million for research when the 2022 federal appropriations bill passes. The hope is to find ways to predict the risk of smoke taint in the vineyard and mitigate its effects in the winery.\u003c/p>\n\u003cp>“We’re optimistic that funding for research will help a great deal,” Aguirre said.\u003c/p>\n\u003ch3>\u003cstrong>Dissecting smoke’s effects\u003c/strong>\u003c/h3>\n\u003cp>UC Davis’ Oberholster is among the scientists leading that research. One of her top priorities will be to identify objective markers of smoke-affected grapes. The task is complicated by the fact that some of the same chemical compounds associated with taint occur naturally in berries at levels that vary among grape varieties.\u003c/p>\n\u003cp>Some of the growers’ contracts talk about “elevated” levels, Oberholster said. But to know what’s elevated, you need to know what’s normal. “We need to figure out a baseline for each variety to figure out what’s normal,” she said.\u003c/p>\n\u003cp>Concentrations of the compounds vary seasonally, so it will take multiple seasons to get an accurate picture of what’s normal. Australian scientists identified markers for their top 12 varieties, but it took them seven years because wildfire smoke kept interfering with their efforts.\u003c/p>\n\u003cp>Oberholster had been studying a grapevine virus in an experimental Napa vineyard when the 2017 firestorms broke out. She couldn’t get to her plot for 10 days, as wildfire smoke settled on her vineyard.\u003c/p>\n\u003cp>“That’s when my smoke exposure research started,” she said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://insideclimatenews.org/\" target=\"_blank\" rel=\"noopener noreferrer\">InsideClimate News\u003c/a> is a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter \u003ca href=\"https://insideclimatenews.org/newsletter\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"As climate change brings longer, more destructive fire seasons, the California wine industry scrambles to protect vineyards from the dreaded taint of smoke.","status":"publish","parent":0,"modified":1704846460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1636},"headData":{"title":"Wildfire Smoke The 'Greatest Challenge' Facing California Wine Industry | KQED","description":"As climate change brings longer, more destructive fire seasons, the California wine industry scrambles to protect vineyards from the dreaded taint of smoke.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"InsideClimate News","sticky":false,"nprByline":" Liza Gross \u003cbr />InsideClimate News\u003cbr>","path":"/science/1976483/wildfire-smoke-the-greatest-challenge-facing-california-wine-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In August 2013, Ron and Cheryl Harms were eagerly anticipating the third harvest from their boutique vineyard in the Sierra Foothills when the massive, fast-moving Rim Fire zigzagged perilously close to their property.\u003c/p>\n\u003cp>The couple’s four-acre Yosemite Cellars vineyard sits on a rocky hillside surrounded by forest about 20 miles west of Yosemite National Park. From their perch high above the valley, the Harms watched helplessly as planes released flame retardant around the gathering firestorm and thick clouds of smoke settled on their ripening grapes.\u003c/p>\n\u003cp>“Once we convinced ourselves that we were probably going to be okay, personally, and that our property was going to be okay, it was fascinating to just see where the fire was going and how it was being fought,” said Ron Harms.\u003c/p>\n\u003cp>Fascinating yet terrifying, said Cheryl Harms, fighting back tears. “I have PTSD from it,” she said.\u003c/p>\n\u003cp>The Rim Fire, at the time California’s third-largest wildfire, torched more than a quarter of a million acres of Sierra forestland, including nearly 80,000 acres in Yosemite. The inferno spared the Harms’ home and vineyard. But it left the couple grappling with a grape affliction that has emerged as the West Coast wine industry’s latest scourge: smoke taint.\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>“Our grapes were very smoky,” said Cheryl Harms. When they had juice from their grapes analyzed, she said, “it was smokier than anything they’d ever tested.”\u003c/p>\n\u003cp>And there was little they could do to remove the taint.\u003c/p>\n\u003cp>Wildfires can cause extensive damage throughout the agricultural industry, destroying crops and killing livestock. But grapes appear to be the only commodity affected by smoke taint.\u003c/p>\n\u003cp>Winemakers intentionally add subtle smoky notes to increase the complexity of wines by aging them in toasted oak barrels. But wildfire smoke can make wines undrinkable. Smoke-tainted wines have unpleasant aromas often described as disinfectant or burnt rubber and taste “like licking an ashtray,” experts say.\u003c/p>\n\u003cp>“Imagine being a 5-year-old who thinks it’s fun to put dad’s old cigarette in their mouth,” said Anita Oberholster, an enology extension specialist who studies smoke taint at the University of California, Davis. Smoke taint, like sucking on a cigarette butt, assaults the back of your throat with a trademark campfire smoke or ashtray quality, she said. “The only thing I’ve ever seen that gives you that character is smoke exposure.”\u003c/p>\n\u003cp>Smoke taint can ruin a wine as surely as a bad cork. And as climate change increases the likelihood of drought-fueled conflagrations in fire-prone California, wildfire’s effects on grape quality have emerged as one of the biggest threats to the state’s $43 billion wine industry.\u003c/p>\n\u003cp>“The pandemic was an enormous challenge,” said John Aguirre, president of the California Association of Winegrape Growers. “But now, without question, I think the threat of wildfire in many different ways is the greatest challenge of the day for the industry.”\u003c/p>\n\u003cp>Rising global temperatures have made droughts and heatwaves more common and intense, fueling ever more devastating wildfires. Last year, thousands of drought-primed fires scorched more than 4 million acres in California—close to 40% of the national total—making 2020 the state’s largest wildfire season on record.\u003c/p>\n\u003cp>Still in the throes of severe drought, nearly a million and a half acres have already burned in the state this year, according to Cal Fire.\u003c/p>\n\u003cp>After several devastating fire seasons, many California vintners and wineries found themselves either \u003ca href=\"https://napavalleyregister.com/news/local/denied-property-insurance-napa-valley-wineries-extremely-vulnerable-this-fire-season/article_709a9690-11bf-54aa-b603-6a6a09fbc147.html\" target=\"_blank\" rel=\"noopener noreferrer\">denied fire insurance\u003c/a> because they were too risky or priced out of coverage as rates skyrocketed.\u003c/p>\n\u003cp>Wildfires can cause serious economic losses through direct damage to vineyards and wineries. But vineyards tend to be fairly resistant to the flames, Aguirre said.\u003c/p>\n\u003cp>“In wine country vineyards have demonstrated themselves to be good fire breaks. They can really help prevent the movement of fire,” he said. “But the smoke is a problem.”\u003c/p>\n\u003cp>Losses incurred from smoke drifting into vineyards before harvest \u003ca href=\"https://www.wineaustralia.com/getmedia/07c52619-2f6a-44a6-8502-2a67f238abd7/Krstic_et_al-2015-Australian_Journal_of_Grape_and_Wine_Research.pdf\">far outweigh\u003c/a> direct losses from fires, industry analysts say\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>With fire season already in high gear, scientists are scrambling to help growers figure out how to protect their harvests.\u003c/p>\n\u003ch3>\u003cstrong>Adapting to smoke\u003c/strong>\u003c/h3>\n\u003cp>Scientists first recognized wildfire smoke’s growing threat to wine grapes less than two decades ago, around the same time \u003ca href=\"https://www.pnas.org/content/113/42/11770\" target=\"_blank\" rel=\"noopener noreferrer\">climate change was driving\u003c/a> more and more destructive fires.\u003c/p>\n\u003cp>The devastating 2003 Canberra bushfires in southeastern Australia followed one of the most severe droughts on record, and left winegrowing regions shrouded in smoke for weeks.\u003c/p>\n\u003cp>Inundated by inquiries for help from wineries and grape growers, the Australian Wine Research Institute ran experimental trials to understand the nature and extent of the problem.\u003c/p>\n\u003cp>Few vineyards sustained fire damage, the \u003ca href=\"https://www.awri.com.au/wp-content/uploads/2003_AWRI_Annual_Report.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">institute found\u003c/a>, but damage from smoke exposure was widespread. Institute scientists identified compounds associated with smoke taint’s hallmark ashtray qualities. But solutions, they concluded, “remain elusive.”\u003c/p>\n\u003cp>“Historically, Australia had the brunt of the wildfires,” said Oberholster, of UC Davis. “And now since 2017, the West Coast is in the same boat.”\u003c/p>\n\u003cp>In 2017, California endured “one of the deadliest and most destructive fire seasons in modern history,” according to Cal Fire. Fewer fires burned the following year, but they tore through hundreds of thousands more acres to cause some of the worst destruction ever seen.\u003c/p>\n\u003cfigure id=\"attachment_1976484\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1976484\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2021/08/RyanleftEricright.Harms_-800x538.jpg\" alt=\"Ryan Harms and Eric Harms stand in front of big oak wine barrels. \" width=\"800\" height=\"538\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-800x538.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-1020x685.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_-768x516.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2021/08/RyanleftEricright.Harms_.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Harms’ sons, Ryan (left) and Eric Harms, took over management of Yosemite Cellars in June. \u003ccite>(Yosemite Cellars/Inside Climate News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Devastating firestorms were no longer an anomaly in wine country, but the new norm.\u003c/p>\n\u003cp>As Ron Harms looked out his window in early July, he could see smoke on the horizon. “It’s from the Dixie Fire, I presume, though there are also some fires in Yosemite that might be contributing to that,” he said.\u003c/p>\n\u003cp>The Dixie Fire, now California’s second-largest fire on record, incinerated most of the small Sierra Nevada town of Greenville a few weeks ago, and has barely slowed down.\u003c/p>\n\u003cp>There’s little Harms can do about the smoke, he said. “Our reality as a grower and wine producer is that we just have to roll with it.”\u003c/p>\n\u003cp>After yet another record-breaking fire season in 2020, wine grape growers suffered substantial economic losses due to concerns about smoke exposure. An estimated 165,000 to 325,000 tons of California wine grapes went unharvested last year, contributing to more than $600 million in losses from wildfire and smoke, according to an analysis \u003ca href=\"https://wineindustryadvisor.com/2021/07/08/cawg-legal-analysis-2020-winegrape-rejections\" target=\"_blank\" rel=\"noopener noreferrer\">released in July\u003c/a> by the California Association of Winegrape Growers and Allied Grape Growers.\u003c/p>\n\u003cp>Many wineries rejected growers’ wine grapes, the analysis found, “often with little evidence to support the rejection and without basis in the grape purchase contract.”\u003c/p>\n\u003cp>A major problem stemmed from fuzzy language in contracts about “quality standards.” Contracts drawn up before severe wildfires had become a recurring wine country hazard did not mention smoke exposure. More recent contracts referenced “smoke taint” or “smoke compounds,” without clear definitions or evaluation criteria.\u003c/p>\n\u003cp>“The lack of understanding and science around smoke issues has meant that people are acting very conservatively and rejecting grapes,” Aguirre said. “The purpose of our report is to highlight that, regrettably, some of these actions by wineries were just inconsistent with contracts.”\u003c/p>\n\u003cp>Wildfires are contributing in a substantial way to economic losses in the industry, Aguirre added. “And we’ve got to change the way we’re doing things.”\u003c/p>\n\u003cp>Toward that end, Aguirre and other industry leaders from California, Oregon and Washington formed the West Coast Smoke Exposure Task Force to advocate for federal funding for research on managing smoke.\u003c/p>\n\u003cp>The task force won a $2 million grant to support smoke exposure research last year from the U.S. Department of Agriculture’s Agricultural Research Service, and expects an additional $5 million for research when the 2022 federal appropriations bill passes. The hope is to find ways to predict the risk of smoke taint in the vineyard and mitigate its effects in the winery.\u003c/p>\n\u003cp>“We’re optimistic that funding for research will help a great deal,” Aguirre said.\u003c/p>\n\u003ch3>\u003cstrong>Dissecting smoke’s effects\u003c/strong>\u003c/h3>\n\u003cp>UC Davis’ Oberholster is among the scientists leading that research. One of her top priorities will be to identify objective markers of smoke-affected grapes. The task is complicated by the fact that some of the same chemical compounds associated with taint occur naturally in berries at levels that vary among grape varieties.\u003c/p>\n\u003cp>Some of the growers’ contracts talk about “elevated” levels, Oberholster said. But to know what’s elevated, you need to know what’s normal. “We need to figure out a baseline for each variety to figure out what’s normal,” she said.\u003c/p>\n\u003cp>Concentrations of the compounds vary seasonally, so it will take multiple seasons to get an accurate picture of what’s normal. Australian scientists identified markers for their top 12 varieties, but it took them seven years because wildfire smoke kept interfering with their efforts.\u003c/p>\n\u003cp>Oberholster had been studying a grapevine virus in an experimental Napa vineyard when the 2017 firestorms broke out. She couldn’t get to her plot for 10 days, as wildfire smoke settled on her vineyard.\u003c/p>\n\u003cp>“That’s when my smoke exposure research started,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://insideclimatenews.org/\" target=\"_blank\" rel=\"noopener noreferrer\">InsideClimate News\u003c/a> is a nonprofit, independent news organization that covers climate, energy and the environment. Sign up for the ICN newsletter \u003ca href=\"https://insideclimatenews.org/newsletter\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1976483/wildfire-smoke-the-greatest-challenge-facing-california-wine-industry","authors":["byline_science_1976483"],"categories":["science_31","science_35","science_36","science_40","science_4450"],"tags":["science_4414","science_4122","science_3463","science_113","science_393"],"featImg":"science_1976485","label":"source_science_1976483"},"science_1964051":{"type":"posts","id":"science_1964051","meta":{"index":"posts_1591205157","site":"science","id":"1964051","score":null,"sort":[1589893202000]},"guestAuthors":[],"slug":"sharpshooter-insects-sexy-vibrations-spell-trouble-in-the-vineyard","title":"Sharpshooter Insects’ Sexy Vibrations Spell Trouble in the Vineyard","publishDate":1589893202,"format":"video","headTitle":"Sharpshooter Insects’ Sexy Vibrations Spell Trouble in the Vineyard | KQED","labelTerm":{},"content":"\u003cp>[dl_subscribe]Entomologist \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=41697\">Rodrigo Krugner\u003c/a> has spent days on end listening to insects’ intimate conversations. This esoteric and painstaking bit of spy work is for a good cause: protecting your glass of California wine and bunch of table grapes.\u003c/p>\n\u003cp>Krugner studies the mating calls of sap-sucking insects called sharpshooters at the U.S. Department of Agriculture’s research facility in Parlier, near Fresno. As it turns out, the insects’ pillow talk is pretty entertaining.\u003c/p>\n\u003cp>“They have harmonics and some are beautiful,” Krugner said. “Some sound like a baby crying, some sound like a motorcycle.”\u003c/p>\n\u003cfigure id=\"attachment_1964445\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_male_vibrates_abdomen.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964445\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_male_vibrates_abdomen.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A male glassy-winged sharpshooter vibrates its abdomen to call a potential mate. The insect slams its wings against its body to add some energy to its call. To hear this call – which sounds like a revving engine – click on the video above. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharpshooters make a living hopping around plants like grapevines and feeding on their sap. They dig their mouthpart into a grapevine’s xylem, the tissue that carries up water and small amounts of sugars and minerals from the roots and distributes this sap throughout the plant. To get enough of the nutritious stuff, some sharpshooters drink up to 300 times their bodyweight each day. They shoot out the excess liquid, known as “insect honeydew,” from their rear ends — folks standing near a grapevine might feel a refreshing mist.\u003c/p>\n\u003cfigure id=\"attachment_1964458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964458\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A female glassy-winged sharpshooter has inserted its mouthpart – called a stylet – into a grapevine stem to drink the plant’s sap. The white dot on its wing is protein that the insect will rub onto its eggs after laying them. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The problem for grape growers is that while sharpshooters stuff themselves, they inject a bacterium called \u003cem>Xylella fastidiosa\u003c/em> into grapevines, which makes their leaves turn yellow and eventually kills them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The complete details aren’t sorted out,” said UC Berkeley plant pathologist \u003ca href=\"https://nature.berkeley.edu/almeidalab/members/rodrigo-almeida/\">Rodrigo Almeida\u003c/a>, “but it kills the plant sort of by dehydration.”\u003c/p>\n\u003cp>Known as Pierce’s disease, this infection costs California more than $100 million each year in lost grapevines and efforts to combat it, according to \u003ca href=\"http://calag.ucanr.edu/archive/?type=pdf&article=ca.v068n01p20\">a 2014 report\u003c/a>. In Napa and Sonoma valleys and along the coast, the most recent outbreak of Pierce’s disease — which started in 2013 and is just starting to wane — caused some vineyards to lose 50% to 60% of their grapevines, said \u003ca href=\"http://cenapa.ucanr.edu/about/contact/?facultyid=4979\">Monica Cooper\u003c/a>, a University of California farm adviser based in Napa.\u003c/p>\n\u003cfigure id=\"attachment_1964459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1964459 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While they feed on grapevines, sharpshooters unwillingly inject a bacterium into the plants that causes Pierce’s disease. The pathogen makes the vines dry out and eventually kills them. \u003ccite>(Lindsey Burbank/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Different types of sharpshooters transmit Pierce’s disease in different parts of the state. In Napa and Sonoma and on the coast, the native blue-green sharpshooter is the main culprit. In Southern California and the San Joaquin Valley, the invasive glassy-winged sharpshooter — a larger red and brown insect — spreads the disease.\u003c/p>\n\u003cfigure id=\"attachment_1964444\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_male_jumps.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964444\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_male_jumps.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blue-green sharpshooter jumps on a grapevine in a U.S. Department of Agriculture research facility in Parlier, near Fresno. Blue-green sharpshooters transmit a bacterium that kills grapevines in the Napa and Sonoma valleys and along the coast. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep down sharpshooter populations, growers spray vines with pesticides or with a clay that discourages the insects from feeding and laying eggs. When spraying insecticides isn’t possible, such as in residential areas and on organic farms, a tiny insect is released that lays its eggs inside the sharpshooters’ eggs and kills them. And because blue-green sharpshooters spend the winter feeding on vegetation along rivers and creeks, pulling out invasive plants like the Himalayan blackberry along the Napa River has also helped keep their populations down, Cooper said.\u003c/p>\n\u003cp>Krugner has been researching a different approach. He has found a way to turn sharpshooters’ sexual habits against them to dissuade them from reproducing.\u003c/p>\n\u003cp>Sharpshooters vibrate their abdominal muscles to call out to potential mates on grapevines.\u003c/p>\n\u003cfigure id=\"attachment_1964471\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_calls.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1964471 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_calls.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blue-green sharpshooter climbs a grapevine and calls out to a potential mate that’s standing under a grape leaf. The red dot on the leaf is a laser that USDA entomologist Rodrigo Krugner uses to hear the insects calling each other. To hear what this sounds like click on the video above. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While other insects, such as cicadas, have air sacs that help them communicate, sharpshooters use their entire bodies as noisemakers.\u003c/p>\n\u003cp>“Insects aren’t one solid piece,” Krugner said. “The source of the signal is the muscles. Once they vibrate the muscles, the exoskeleton moves. Every tiny bit moves.”\u003c/p>\n\u003cp>The sharpshooters’ vibrations travel down to the roots and from one vine to another.\u003c/p>\n\u003cp>Normally, humans can’t hear any of these shenanigans. But Krugner can point a laser beam at a grapevine where sharpshooters are calling out and amplify their vibrations using a computer.\u003c/p>\n\u003cfigure id=\"attachment_1964476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964476\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">USDA entomologist Rodrigo Krugner points a laser at a grapevine to listen in on the mating calls of sharpshooter insects. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he plays back the vibrations as sound waves, a raucous concert comes alive. Blue-green sharpshooters’ calls sound like howling monkeys or clucking chickens. Glassy-winged sharpshooters make a sound more like revving engines.\u003c/p>\n\u003cp>Male and female sharpshooters first call out to identify a potential mate of their same species. Once a related male and female are on the same plant, they play a version of the Marco Polo game to find each other — that’s how they make up for the fact that they don’t see very well. When they’re finally near each other, they perform a courtship call, then join their rear ends and copulate for two to four hours, depending on the species.\u003c/p>\n\u003cp>Krugner observed that if several female sharpshooters were seeking a mate, one of them would sing longer and stronger and establish herself as the dominant female. All the other females quieted down and only the dominant one mated with the male. He saw the potential to use this information to halt reproduction in the grapevine by confusing insects out searching for action. He played back a recording of a dominant female’s call throughout vineyard rows by vibrating a metallic electromagnetic shaker he hung from a trellis. This made the grapevines vibrate and broadcast the fake female’s call to the insects.\u003c/p>\n\u003cp>“I thought ‘I’m going to be the dominant female out there. That way I can just shut up all the real ones on the vine,’” Krugner said. “And sure enough, that’s what happened.”\u003c/p>\n\u003cp>The males ignored the real female sharpshooters on the grapevine and ended up not mating at all.\u003c/p>\n\u003cfigure id=\"attachment_1964477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964477\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krugner got sharpshooters to stop mating by playing back a recording of a dominant female’s call using metallic electromagnetic shakers hanging on a trellis. He played the call back by vibrating the shakers. This made the grapevines vibrate and broadcast the fake female’s call to the insects. The males ignored the real female sharpshooters on the grapevine and ended up not mating at all. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krugner’s mating-disruption electromagnetic shaker, which he developed using glassy-winged sharpshooters as his model, is still in the prototype phase and hasn’t been adopted by growers yet. But he sees a lot of potential. His idea is to make it possible for a grower to play back the calls of several different pests they want to control.\u003c/p>\n\u003cp>“It would be like iTunes,” he said.\u003c/p>\n\u003cp>In addition to studying sharpshooters and a related pest, the variegated leafhopper, Krugner is also investigating the vibrations that black widow spiders make on their spider webs to keep other black widows away. These arachnids can live on table grapes and be mistakenly packed in with the fruit when it’s harvested into plastic bags.\u003c/p>\n\u003cp>“There’s a number of other pests of grapevines that use vibrational communication, and if I’m using my shakers out there, why not hit them all?” Krugner said. “But to hit them, you need to know what they’re saying to each other.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And so his spying continues.\u003c/p>\n\n","blocks":[],"excerpt":"When it’s time to mate, these pests of grapevines shake their abdomens to make strange calls that sound like a clucking chicken, a howling monkey or a revving engine. Now scientists have found a way to use the insects’ songs against them. ","status":"publish","parent":0,"modified":1704847404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1417},"headData":{"title":"Sharpshooter Insects’ Sexy Vibrations Spell Trouble in the Vineyard | KQED","description":"When it’s time to mate, these pests of grapevines shake their abdomens to make strange calls that sound like a clucking chicken, a howling monkey or a revving engine. Now scientists have found a way to use the insects’ songs against them. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://youtu.be/uFA614SEDMQ","sticky":false,"path":"/science/1964051/sharpshooter-insects-sexy-vibrations-spell-trouble-in-the-vineyard","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"dl_subscribe","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Entomologist \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=41697\">Rodrigo Krugner\u003c/a> has spent days on end listening to insects’ intimate conversations. This esoteric and painstaking bit of spy work is for a good cause: protecting your glass of California wine and bunch of table grapes.\u003c/p>\n\u003cp>Krugner studies the mating calls of sap-sucking insects called sharpshooters at the U.S. Department of Agriculture’s research facility in Parlier, near Fresno. As it turns out, the insects’ pillow talk is pretty entertaining.\u003c/p>\n\u003cp>“They have harmonics and some are beautiful,” Krugner said. “Some sound like a baby crying, some sound like a motorcycle.”\u003c/p>\n\u003cfigure id=\"attachment_1964445\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_male_vibrates_abdomen.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964445\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_male_vibrates_abdomen.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A male glassy-winged sharpshooter vibrates its abdomen to call a potential mate. The insect slams its wings against its body to add some energy to its call. To hear this call – which sounds like a revving engine – click on the video above. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharpshooters make a living hopping around plants like grapevines and feeding on their sap. They dig their mouthpart into a grapevine’s xylem, the tissue that carries up water and small amounts of sugars and minerals from the roots and distributes this sap throughout the plant. To get enough of the nutritious stuff, some sharpshooters drink up to 300 times their bodyweight each day. They shoot out the excess liquid, known as “insect honeydew,” from their rear ends — folks standing near a grapevine might feel a refreshing mist.\u003c/p>\n\u003cfigure id=\"attachment_1964458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964458\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Glassy-winged_sharpshooter_stylet_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A female glassy-winged sharpshooter has inserted its mouthpart – called a stylet – into a grapevine stem to drink the plant’s sap. The white dot on its wing is protein that the insect will rub onto its eggs after laying them. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The problem for grape growers is that while sharpshooters stuff themselves, they inject a bacterium called \u003cem>Xylella fastidiosa\u003c/em> into grapevines, which makes their leaves turn yellow and eventually kills them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The complete details aren’t sorted out,” said UC Berkeley plant pathologist \u003ca href=\"https://nature.berkeley.edu/almeidalab/members/rodrigo-almeida/\">Rodrigo Almeida\u003c/a>, “but it kills the plant sort of by dehydration.”\u003c/p>\n\u003cp>Known as Pierce’s disease, this infection costs California more than $100 million each year in lost grapevines and efforts to combat it, according to \u003ca href=\"http://calag.ucanr.edu/archive/?type=pdf&article=ca.v068n01p20\">a 2014 report\u003c/a>. In Napa and Sonoma valleys and along the coast, the most recent outbreak of Pierce’s disease — which started in 2013 and is just starting to wane — caused some vineyards to lose 50% to 60% of their grapevines, said \u003ca href=\"http://cenapa.ucanr.edu/about/contact/?facultyid=4979\">Monica Cooper\u003c/a>, a University of California farm adviser based in Napa.\u003c/p>\n\u003cfigure id=\"attachment_1964459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1964459 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Grapevines_damaged_by_Pierces_disease_USDA_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While they feed on grapevines, sharpshooters unwillingly inject a bacterium into the plants that causes Pierce’s disease. The pathogen makes the vines dry out and eventually kills them. \u003ccite>(Lindsey Burbank/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Different types of sharpshooters transmit Pierce’s disease in different parts of the state. In Napa and Sonoma and on the coast, the native blue-green sharpshooter is the main culprit. In Southern California and the San Joaquin Valley, the invasive glassy-winged sharpshooter — a larger red and brown insect — spreads the disease.\u003c/p>\n\u003cfigure id=\"attachment_1964444\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_male_jumps.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964444\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_male_jumps.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blue-green sharpshooter jumps on a grapevine in a U.S. Department of Agriculture research facility in Parlier, near Fresno. Blue-green sharpshooters transmit a bacterium that kills grapevines in the Napa and Sonoma valleys and along the coast. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep down sharpshooter populations, growers spray vines with pesticides or with a clay that discourages the insects from feeding and laying eggs. When spraying insecticides isn’t possible, such as in residential areas and on organic farms, a tiny insect is released that lays its eggs inside the sharpshooters’ eggs and kills them. And because blue-green sharpshooters spend the winter feeding on vegetation along rivers and creeks, pulling out invasive plants like the Himalayan blackberry along the Napa River has also helped keep their populations down, Cooper said.\u003c/p>\n\u003cp>Krugner has been researching a different approach. He has found a way to turn sharpshooters’ sexual habits against them to dissuade them from reproducing.\u003c/p>\n\u003cp>Sharpshooters vibrate their abdominal muscles to call out to potential mates on grapevines.\u003c/p>\n\u003cfigure id=\"attachment_1964471\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_calls.gif\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-1964471 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Blue-green_sharpshooter_calls.gif\" alt=\"\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blue-green sharpshooter climbs a grapevine and calls out to a potential mate that’s standing under a grape leaf. The red dot on the leaf is a laser that USDA entomologist Rodrigo Krugner uses to hear the insects calling each other. To hear what this sounds like click on the video above. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While other insects, such as cicadas, have air sacs that help them communicate, sharpshooters use their entire bodies as noisemakers.\u003c/p>\n\u003cp>“Insects aren’t one solid piece,” Krugner said. “The source of the signal is the muscles. Once they vibrate the muscles, the exoskeleton moves. Every tiny bit moves.”\u003c/p>\n\u003cp>The sharpshooters’ vibrations travel down to the roots and from one vine to another.\u003c/p>\n\u003cp>Normally, humans can’t hear any of these shenanigans. But Krugner can point a laser beam at a grapevine where sharpshooters are calling out and amplify their vibrations using a computer.\u003c/p>\n\u003cfigure id=\"attachment_1964476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964476\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Rodrigo_Krugner_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">USDA entomologist Rodrigo Krugner points a laser at a grapevine to listen in on the mating calls of sharpshooter insects. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he plays back the vibrations as sound waves, a raucous concert comes alive. Blue-green sharpshooters’ calls sound like howling monkeys or clucking chickens. Glassy-winged sharpshooters make a sound more like revving engines.\u003c/p>\n\u003cp>Male and female sharpshooters first call out to identify a potential mate of their same species. Once a related male and female are on the same plant, they play a version of the Marco Polo game to find each other — that’s how they make up for the fact that they don’t see very well. When they’re finally near each other, they perform a courtship call, then join their rear ends and copulate for two to four hours, depending on the species.\u003c/p>\n\u003cp>Krugner observed that if several female sharpshooters were seeking a mate, one of them would sing longer and stronger and establish herself as the dominant female. All the other females quieted down and only the dominant one mated with the male. He saw the potential to use this information to halt reproduction in the grapevine by confusing insects out searching for action. He played back a recording of a dominant female’s call throughout vineyard rows by vibrating a metallic electromagnetic shaker he hung from a trellis. This made the grapevines vibrate and broadcast the fake female’s call to the insects.\u003c/p>\n\u003cp>“I thought ‘I’m going to be the dominant female out there. That way I can just shut up all the real ones on the vine,’” Krugner said. “And sure enough, that’s what happened.”\u003c/p>\n\u003cp>The males ignored the real female sharpshooters on the grapevine and ended up not mating at all.\u003c/p>\n\u003cfigure id=\"attachment_1964477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1964477\" src=\"https://ww2.kqed.org/app/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2020/05/DL709_Electromagnetic_shaker_1920-1020x574.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krugner got sharpshooters to stop mating by playing back a recording of a dominant female’s call using metallic electromagnetic shakers hanging on a trellis. He played the call back by vibrating the shakers. This made the grapevines vibrate and broadcast the fake female’s call to the insects. The males ignored the real female sharpshooters on the grapevine and ended up not mating at all. \u003ccite>(Josh Cassidy/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krugner’s mating-disruption electromagnetic shaker, which he developed using glassy-winged sharpshooters as his model, is still in the prototype phase and hasn’t been adopted by growers yet. But he sees a lot of potential. His idea is to make it possible for a grower to play back the calls of several different pests they want to control.\u003c/p>\n\u003cp>“It would be like iTunes,” he said.\u003c/p>\n\u003cp>In addition to studying sharpshooters and a related pest, the variegated leafhopper, Krugner is also investigating the vibrations that black widow spiders make on their spider webs to keep other black widows away. These arachnids can live on table grapes and be mistakenly packed in with the fruit when it’s harvested into plastic bags.\u003c/p>\n\u003cp>“There’s a number of other pests of grapevines that use vibrational communication, and if I’m using my shakers out there, why not hit them all?” Krugner said. “But to hit them, you need to know what they’re saying to each other.”\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>And so his spying continues.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1964051/sharpshooter-insects-sexy-vibrations-spell-trouble-in-the-vineyard","authors":["6186"],"series":["science_1935"],"categories":["science_2874","science_30","science_36","science_40","science_4450","science_86"],"tags":["science_1970","science_4414","science_393"],"featImg":"science_1964455","label":"science"},"science_1926744":{"type":"posts","id":"science_1926744","meta":{"index":"posts_1591205157","site":"science","id":"1926744","score":null,"sort":[1530565235000]},"guestAuthors":[],"slug":"new-groundwater-woes-and-regulations-in-california-wine-country","title":"New Groundwater Woes, and Regulations, in California Wine Country","publishDate":1530565235,"format":"standard","headTitle":"New Groundwater Woes, and Regulations, in California Wine Country | KQED","labelTerm":{},"content":"\u003cp>California’s premier wine-growing region has been targeted for more regulation under the state’s new groundwater law, likely resulting in new fees and limits on water extraction for the industry.[contextly_sidebar id=”QCtg8D0oY6v717Kb1yLmaLFgU2WftK8q”]\u003c/p>\n\u003cp>The state Department of Water Resources \u003ca href=\"https://www.water.ca.gov/News/News-Releases/All-News-Articles/DWR-Releases-Draft-Prioritization-of-Groundwater-Basins-Under-SGMA\" target=\"_blank\" rel=\"noopener\">\u003cspan class=\"s2\">declared in May\u003c/span>\u003c/a> that 14 groundwater basins across the state are at risk of overdraft, and thus should be reprioritized under the Sustainable Groundwater Management Act. Four of these are in Napa and Sonoma county wine-growing valleys.\u003c/p>\n\u003cp>The aquifers in question are the Sonoma Lowlands subbasin in Napa and Solano counties, the Alexander Valley basin and Healdsburg area subbasin in Sonoma County and the Wilson Grove Highlands basin in Sonoma and Marin Counties. Each is a vital source of irrigation water for grape growing.\u003c/p>\n\u003cp>The department proposes to change these basins from “low” to “medium” priority under the law after reviewing new data on the severity of overdraft and land use in each region. Previously, their low ranking meant these basins got a pass from complying with \u003cspan class=\"caps\">SGMA.\u003c/span> If finalized in November, medium priority will require each basin to form a groundwater sustainability agency within two years, and complete a sustainability plan within five years.\u003c/p>\n\u003cp>Other groundwater basins in Napa and Sonoma counties are already subject to these requirements. The new additions mean virtually all of California’s top wine region now confronts costly groundwater regulations for the first time. Grape growing is the primary consumer of groundwater in each basin.\u003c/p>\n\u003cdiv id=\"attachment_132941\" class=\"wp-caption aligncenter\">\n\u003cfigure id=\"attachment_132941\" class=\"wp-caption aligncenter\" style=\"max-width: 835px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-132941 size-full\" src=\"https://newsdeeply.imgix.net/20180628105438/WineBasinsDWR1.jpg\" alt=\"\" width=\"835\" height=\"668\">\u003cfigcaption class=\"wp-caption-text\">The state of California proposes to change the wine-country groundwater basins shown in orange to “medium” priority, meaning they will be required to comply with the Sustainable Groundwater Management Act. The basins shown in gray on the map are already subject to law. (Image courtesy California Department of Water Resources)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #000000\">“Nobody likes to be regulated, particularly when we are already doing our best to economize the use of irrigation water,” said Tito Sasaki, a board member of the \u003ca style=\"color: #000000\" href=\"https://sonomafb.org/\" target=\"_blank\" rel=\"noopener\">Sonoma County Farm Bureau\u003c/a> and a farmer who grows champagne grapes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Trevor Joseph, a supervising engineering geologist with the state Department of Water Resources, said the water demands of wine growing were definitely a factor in raising the priority status of the Napa and Sonoma basins.[contextly_sidebar id=”nBlM2zhmBJCqj0p7PYGD92dVqTY4HuKL”]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“We had more recent and refined estimates of groundwater use in these areas,” Joseph said. “There is some relevance here to the wine-growing areas. These ones in particular are heavily dependent on groundwater to meet their water demands.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The new groundwater sustainability plans require each basin to reverse groundwater overdraft. This could result in new water conservation rules imposed on farmers. The basins could also be required to develop plans to recharge aquifers, which could mean buying surface water or recycled water. Groundwater users in each basin will probably be required to pay fees to support all these efforts.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">In Sonoma County, three groundwater basins were already ranked as “high” priority under the SGMA requirements. The \u003ca style=\"color: #000000\" href=\"http://www.scwa.ca.gov/\" target=\"_blank\" rel=\"noopener\">Sonoma County Water Agency\u003c/a> has been working under contract with groundwater users in those basins to organize new sustainability agencies and begin drafting sustainability plans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Jay Jasperse, director of groundwater management for the county water agency, said doubling the number of groundwater basins subject to the law in Sonoma County will add significant workload and cost.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The expenses are numerous. At its core, the process involves creating a new government agency to regulate groundwater. The costs include selecting and seating a board, organizing meetings, complying with the state’s open-meetings law, hiring a part-time attorney and administrator for each basin, and developing all the usual policies and procedures required of any government agency.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">In addition, consultants must be hired to study the hydrology of the basin and, in many cases, to conduct a rate study to figure out how much each groundwater user should pay into the program. Other tasks are likely to include installing new groundwater monitoring devices on private wells throughout each basin and possibly even drilling new monitoring wells.[contextly_sidebar id=”ttRy99VzGqSEd7HSAjhbwTYNGuXIL4ST”]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Jasperse said Sonoma County has budgeted $2.7 million to fund the startup process for each of the three groundwater agencies it is already working on. Each of the three new basins will require a similar investment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“You’re talking about over $8 million or so in costs, on top of what we’re already hit with,” he said. “So that is something we’re very concerned about. How do you pay for these extra costs? We’re already struggling with that with our first three basins.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The county obtained a $1 million state grant for each of the first three basins. Jasperse hopes the same will be possible for the additional three.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">He suspects the change in priority is a result of connections between groundwater and surface water. The Healdsburg groundwater basin, for instance, is connected to surface flow in the Russian River. The Dry Creek basin is connected to Dry Creek.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The Sonoma County Water Agency manages surface flow in both of those streams via its control of upstream reservoirs. This gives it a direct role in the fate of groundwater in those basins.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“Having surface water flows, and how those are managed – that’s very critical to the health of the groundwater aquifer,” Jasperse said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Two big questions loom over the future of groundwater in these wine-producing basins.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">First, what is the right path to sustainability? Is it through water conservation efforts, groundwater recharge, or some combination? Sasaki prefers to focus on recharge, he said, because wine growers have already done a lot to reduce groundwater pumping, including widespread conversion to drip irrigation.[contextly_sidebar id=”YW6NMSOpKDgyA2b0mIHl2qSwGkM4Ta81″]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">But that requires finding water to use for recharge, which won’t be easy in this already water-scarce region.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Second, who should pay for groundwater management? Besides startup costs, there will be additional costs in perpetuity to monitor groundwater, prepare status reports, fund conservation efforts and plan aquifer recharge programs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Sasaki said the entire population benefits from sustainable aquifers and their connection to surface-water flows. Therefore, he said, the growers who extract most of the groundwater should not be solely responsible for groundwater management costs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">He acknowledges this is not a popular position, especially since most cities in the region depend on surface water, not groundwater.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“I’m more of the opinion that the groundwater issues are part of the entire water resources optimization challenge,” Sasaki said. “Therefore, the costs should be borne by everybody in the entire region – in this case, the entire county. But many people don’t agree with that.”\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This article originally appeared on \u003c/span>\u003c/i>\u003ca href=\"https://mail.kqed.org/owa/redir.aspx?C=9e4bb0e1a7d74f24ba4684ef2533053d&URL=https%3a%2f%2fwww.newsdeeply.com%2fwater\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">Water Deeply\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, and you can find it \u003c/span>\u003c/i>\u003ca href=\"https://www.newsdeeply.com/water/articles/2018/07/02/new-groundwater-woes-and-regulations-in-california-wine-country\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">. For important news about the California drought, you can \u003c/span>\u003c/i>\u003ca href=\"http://waterdeeply.us5.list-manage.com/subscribe?u=8b78e9a34ff7443ec1e8c62c6&id=2947becb78\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">sign up\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to the Water Deeply email list.\u003c/span>\u003c/i>\u003c/p>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Four groundwater basins in Napa and Sonoma counties may be in worse shape than previously thought. The state of California recently signaled they should be subject to new sustainability rules.","status":"publish","parent":0,"modified":1704927742,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1208},"headData":{"title":"New Groundwater Woes, and Regulations, in California Wine Country | KQED","description":"Four groundwater basins in Napa and Sonoma counties may be in worse shape than previously thought. The state of California recently signaled they should be subject to new sustainability rules.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Water","sticky":false,"nprByline":"Matt Weiser\u003cbr />Water Deeply","path":"/science/1926744/new-groundwater-woes-and-regulations-in-california-wine-country","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>California’s premier wine-growing region has been targeted for more regulation under the state’s new groundwater law, likely resulting in new fees and limits on water extraction for the industry.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The state Department of Water Resources \u003ca href=\"https://www.water.ca.gov/News/News-Releases/All-News-Articles/DWR-Releases-Draft-Prioritization-of-Groundwater-Basins-Under-SGMA\" target=\"_blank\" rel=\"noopener\">\u003cspan class=\"s2\">declared in May\u003c/span>\u003c/a> that 14 groundwater basins across the state are at risk of overdraft, and thus should be reprioritized under the Sustainable Groundwater Management Act. Four of these are in Napa and Sonoma county wine-growing valleys.\u003c/p>\n\u003cp>The aquifers in question are the Sonoma Lowlands subbasin in Napa and Solano counties, the Alexander Valley basin and Healdsburg area subbasin in Sonoma County and the Wilson Grove Highlands basin in Sonoma and Marin Counties. Each is a vital source of irrigation water for grape growing.\u003c/p>\n\u003cp>The department proposes to change these basins from “low” to “medium” priority under the law after reviewing new data on the severity of overdraft and land use in each region. Previously, their low ranking meant these basins got a pass from complying with \u003cspan class=\"caps\">SGMA.\u003c/span> If finalized in November, medium priority will require each basin to form a groundwater sustainability agency within two years, and complete a sustainability plan within five years.\u003c/p>\n\u003cp>Other groundwater basins in Napa and Sonoma counties are already subject to these requirements. The new additions mean virtually all of California’s top wine region now confronts costly groundwater regulations for the first time. Grape growing is the primary consumer of groundwater in each basin.\u003c/p>\n\u003cdiv id=\"attachment_132941\" class=\"wp-caption aligncenter\">\n\u003cfigure id=\"attachment_132941\" class=\"wp-caption aligncenter\" style=\"max-width: 835px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-132941 size-full\" src=\"https://newsdeeply.imgix.net/20180628105438/WineBasinsDWR1.jpg\" alt=\"\" width=\"835\" height=\"668\">\u003cfigcaption class=\"wp-caption-text\">The state of California proposes to change the wine-country groundwater basins shown in orange to “medium” priority, meaning they will be required to comply with the Sustainable Groundwater Management Act. The basins shown in gray on the map are already subject to law. (Image courtesy California Department of Water Resources)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #000000\">“Nobody likes to be regulated, particularly when we are already doing our best to economize the use of irrigation water,” said Tito Sasaki, a board member of the \u003ca style=\"color: #000000\" href=\"https://sonomafb.org/\" target=\"_blank\" rel=\"noopener\">Sonoma County Farm Bureau\u003c/a> and a farmer who grows champagne grapes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Trevor Joseph, a supervising engineering geologist with the state Department of Water Resources, said the water demands of wine growing were definitely a factor in raising the priority status of the Napa and Sonoma basins.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“We had more recent and refined estimates of groundwater use in these areas,” Joseph said. “There is some relevance here to the wine-growing areas. These ones in particular are heavily dependent on groundwater to meet their water demands.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The new groundwater sustainability plans require each basin to reverse groundwater overdraft. This could result in new water conservation rules imposed on farmers. The basins could also be required to develop plans to recharge aquifers, which could mean buying surface water or recycled water. Groundwater users in each basin will probably be required to pay fees to support all these efforts.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">In Sonoma County, three groundwater basins were already ranked as “high” priority under the SGMA requirements. The \u003ca style=\"color: #000000\" href=\"http://www.scwa.ca.gov/\" target=\"_blank\" rel=\"noopener\">Sonoma County Water Agency\u003c/a> has been working under contract with groundwater users in those basins to organize new sustainability agencies and begin drafting sustainability plans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Jay Jasperse, director of groundwater management for the county water agency, said doubling the number of groundwater basins subject to the law in Sonoma County will add significant workload and cost.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The expenses are numerous. At its core, the process involves creating a new government agency to regulate groundwater. The costs include selecting and seating a board, organizing meetings, complying with the state’s open-meetings law, hiring a part-time attorney and administrator for each basin, and developing all the usual policies and procedures required of any government agency.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">In addition, consultants must be hired to study the hydrology of the basin and, in many cases, to conduct a rate study to figure out how much each groundwater user should pay into the program. Other tasks are likely to include installing new groundwater monitoring devices on private wells throughout each basin and possibly even drilling new monitoring wells.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Jasperse said Sonoma County has budgeted $2.7 million to fund the startup process for each of the three groundwater agencies it is already working on. Each of the three new basins will require a similar investment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“You’re talking about over $8 million or so in costs, on top of what we’re already hit with,” he said. “So that is something we’re very concerned about. How do you pay for these extra costs? We’re already struggling with that with our first three basins.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The county obtained a $1 million state grant for each of the first three basins. Jasperse hopes the same will be possible for the additional three.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">He suspects the change in priority is a result of connections between groundwater and surface water. The Healdsburg groundwater basin, for instance, is connected to surface flow in the Russian River. The Dry Creek basin is connected to Dry Creek.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">The Sonoma County Water Agency manages surface flow in both of those streams via its control of upstream reservoirs. This gives it a direct role in the fate of groundwater in those basins.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“Having surface water flows, and how those are managed – that’s very critical to the health of the groundwater aquifer,” Jasperse said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Two big questions loom over the future of groundwater in these wine-producing basins.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">First, what is the right path to sustainability? Is it through water conservation efforts, groundwater recharge, or some combination? Sasaki prefers to focus on recharge, he said, because wine growers have already done a lot to reduce groundwater pumping, including widespread conversion to drip irrigation.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">But that requires finding water to use for recharge, which won’t be easy in this already water-scarce region.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Second, who should pay for groundwater management? Besides startup costs, there will be additional costs in perpetuity to monitor groundwater, prepare status reports, fund conservation efforts and plan aquifer recharge programs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">Sasaki said the entire population benefits from sustainable aquifers and their connection to surface-water flows. Therefore, he said, the growers who extract most of the groundwater should not be solely responsible for groundwater management costs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">He acknowledges this is not a popular position, especially since most cities in the region depend on surface water, not groundwater.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"color: #000000\">“I’m more of the opinion that the groundwater issues are part of the entire water resources optimization challenge,” Sasaki said. “Therefore, the costs should be borne by everybody in the entire region – in this case, the entire county. But many people don’t agree with that.”\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This article originally appeared on \u003c/span>\u003c/i>\u003ca href=\"https://mail.kqed.org/owa/redir.aspx?C=9e4bb0e1a7d74f24ba4684ef2533053d&URL=https%3a%2f%2fwww.newsdeeply.com%2fwater\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">Water Deeply\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, and you can find it \u003c/span>\u003c/i>\u003ca href=\"https://www.newsdeeply.com/water/articles/2018/07/02/new-groundwater-woes-and-regulations-in-california-wine-country\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">. For important news about the California drought, you can \u003c/span>\u003c/i>\u003ca href=\"http://waterdeeply.us5.list-manage.com/subscribe?u=8b78e9a34ff7443ec1e8c62c6&id=2947becb78\" target=\"_blank\" rel=\"noopener\">\u003ci>\u003cspan style=\"font-weight: 400\">sign up\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to the Water Deeply email list.\u003c/span>\u003c/i>\u003c/p>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1926744/new-groundwater-woes-and-regulations-in-california-wine-country","authors":["byline_science_1926744"],"categories":["science_31","science_35","science_40","science_98"],"tags":["science_192","science_490","science_1231","science_201","science_393"],"featImg":"science_1926746","label":"source_science_1926744"},"science_1926662":{"type":"posts","id":"science_1926662","meta":{"index":"posts_1591205157","site":"science","id":"1926662","score":null,"sort":[1530205107000]},"guestAuthors":[],"slug":"wineries-hedge-against-climate-change-move-to-cool-climates","title":"Wineries Hedge Against Climate Change, Move to Cool Climates","publishDate":1530205107,"format":"standard","headTitle":"Wineries Hedge Against Climate Change, Move to Cool Climates | KQED","labelTerm":{},"content":"\u003cp>When an Oregon valley famed for its wine heats up under the afternoon sun, Pacific Ocean winds rush through a dip in the mountains, cooling the grapes in Jeff Havlin’s vineyards.[contextly_sidebar id=”eDF19SUjJuhjysuWkUd4ApPgsg2OI3DN”]\u003c/p>\n\u003cp>The Van Duzer Corridor, the lowest point in Oregon’s Coast Range, has become a go-to place for wineries and vineyards hedging their bets against climate change. Winemakers and vineyard owners in a 95-square-mile (246-square-kilometer) section of the corridor have applied to become the newest American Viticultural Area, with the wind its predominant feature.\u003c/p>\n\u003cdiv id=\"div-gpt-ad-1470255291270-0\" class=\"ad-placeholder\">\n\u003cp>“When the temperature drops, you need a jacket in August,” said Havlin, who on a recent afternoon was driving a utility vehicle through his vineyards.\u003c/p>\n\u003cp>From South Africa’s drought-stricken vineyards, to France’s noble chateaus, to sunny vineyards in Australia and \u003ca href=\"https://apnews.com/0b070f5c6faf48e5b1c4344f6a4d2c30/AP-PHOTOS:-Global-warming-makes-its-mark-on-wine-country\">California\u003c/a> , growers and winemakers say they are seeing the effects of climate change as temperatures rise, with swings in weather patterns becoming more severe.\u003c/p>\n\u003cp>So they are taking action — moving to cooler zones, planting varieties that do better in the heat, and shading their grapes with more leaf canopy.[contextly_sidebar id=”dqf50nk29WrJPRSA8hetpNs2QKtJTZGX”]\u003c/p>\n\u003cp>As areas once ideal for certain grapes become less viable, causing earlier harvests and diminished wine quality as grapes ripen faster, once-iffy sites like the Van Duzer (pronounced van DOO-zer) Corridor are coming into their own.\u003c/p>\n\u003cp>Northern California’s Petaluma Gap, which like the Van Duzer Corridor sucks in ocean breezes, was designated one of America’s newest viticultural areas in December. Receiving an American Viticulture Area designation allows winemakers to emphasize the unique characteristics of their wine, determined by climate, geography, soil and other factors.\u003c/p>\n\u003cp>“Even though we have those heat waves just like Napa and Sonoma, we still have the cool breeze in the afternoon and the cooler temperatures at night and the fog in the morning,” said Ria D’Aversa, director of ranch operations at McEvoy Ranch, a Petaluma Gap vineyard.\u003c/p>\n\u003cp>The area’s slogan: “From wind to wine.”\u003c/p>\n\u003cp>California winemaker Ehren Jordan said: “People would have looked at you like you had three heads if, 30 years ago, you told someone you were going to grow wine grapes there.”[contextly_sidebar id=”fB82I3TXnu1LEY0gYKDk4iXeLqD6pTHs”]\u003c/p>\n\u003cp>His Failla winery, based in the Napa Valley, recently bought 80 acres (32 hectares) in the Van Duzer Corridor and opened a winery nearby. The corridor now has a half-dozen wineries and at least 17 commercial vineyards, with more on the way.\u003c/p>\n\u003cp>Grapevines can tolerate heat and drought, and dry farming is traditionally practiced in parts of Europe. But the past four years have been the planet’s hottest on record, and more warming is expected.\u003c/p>\n\u003cp>Even minor weather variations that occur vintage to vintage can change the grapes’ sugar, acid and tannin content, affecting the wine’s taste and characteristics.\u003c/p>\n\u003cp>Familia Torres, a major wine producer based in Spain with wineries in California and Chile, bought land 4,000 feet (1,200 meters) high in the Pyrenees foothills as an investment in cooler climates.\u003c/p>\n\u003cp>Average temperatures at the company’s vineyards have risen 1 degree Celsius (1.8 Fahrenheit) over 40 years, with the result that harvests are now about 10 days earlier than 20 years ago, company president Miguel A. Torres said in an email.\u003c/p>\n\u003cp>Torres called climate change a “very serious worldwide problem” for winemakers and said that, beyond changing viticulture practices, they should also try to reduce their greenhouse gas emissions.\u003c/p>\n\u003cp>Severe drought in South Africa’s Western Cape caused a 15 percent drop in the grape harvest, officials announced in May, saying wine prices will likely go up as a consequence. A predicted long-term drying trend has serious implications for South Africa’s wine industry, said Wanda Augustyn of VinPro, which represents the nation’s wine producers and stakeholders.\u003c/p>\n\u003cp>“In the longer term, producers will have to look at quality, drought-resistant vines which produce more flavor, acidity and intensity, but have lower water needs,” Augustyn said.\u003c/p>\n\u003cp>Winemakers are starting to set up in Brittany, France’s northwesternmost region, which previously was undesirable because of Atlantic wind, rain and lack of sunshine.\u003c/p>\n\u003cp>These days, vineyards are even planted as far north as Sweden.\u003c/p>\n\u003cp>Greg Jones, one of the world’s authorities on climate change and wines, will be there this summer as a keynote speaker at the VitiNord wine conference, which will examine cooler-climate wine production. Sixteen cool climate regions warmed by 2.52 degrees Fahrenheit (1.4 Celsius) from the late 1800s through 2015, Jones noted at an earlier conference.[contextly_sidebar id=”ga8hfJ4BuOIbfV7KMYcZPfv6YuOqW0DE”]\u003c/p>\n\u003cp>“If things keep going the way they’re going, then we have some real challenges,” Jones said. “If you’re growing grapes in a given environment today with what we have going on out there, you should be trying other varieties in small numbers to see how they perform.”\u003c/p>\n\u003cp>While the warming trend is pushing some hotter wine regions out of optimum temperature range, it has made places like Oregon more suitable, particularly for pinot noir, a finicky, thin-skinned grape.\u003c/p>\n\u003cp>When the pinot noir pioneers arrived in Oregon from California in the 1960s, they had to contend with shorter growing seasons, more frost, winter freezes and more rain during harvest time, Jones said. They adjusted their farming techniques, and the climate became milder.\u003c/p>\n\u003cp>Now, “we’re in the sweet spot,” Jones said in his office in Linfield College in McMinnville, Oregon, where he is director of wine education and a professor of environmental studies.\u003c/p>\n\u003cp>But eventually, if the trend continues, that perfect intersection between the weather and the grape clones being used today will fade.\u003c/p>\n\u003cp>Willamette Valley Vineyards, just south of Salem, Oregon, is already preparing for that.\u003c/p>\n\u003cp>The winery began growing grapes in the cooler Eola-Amity Hills, northwest of Salem, in 2007. It is also grafting different root stocks onto vines to produce pinot noir and chardonnay clones that perform better in longer, hotter growing seasons and that go deeper into the soil, making them more drought-resistant.\u003c/p>\n\u003cp>“When you plant, you won’t get your first crop for four years, and your first wines in six years. And you won’t know if it’s a really great site for maybe 20 years,” said winery director Christine Collier Clair. “So when planting, you shouldn’t be thinking about what’s good for me now. You need to look pretty far out.”\u003c/p>\n\u003cp>As she spoke, customers enjoyed glasses of wine on a deck with a view of vineyards budding in the spring sunshine, the forested mountains of the Coast Range beyond.\u003c/p>\n\u003cp>“It’s our goal to keep this winery going for centuries to come,” Clair said. “We’ve been on this property for 37 years, and we want to be a winery that has sustained, just like some of the French chateaus have been there since the 1600s.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>AP journalists Christopher Torchia in Johannesburg and Haven Daley in Petaluma, California, contributed to this report.\u003c/p>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Winemakers say they are seeing the effects of climate change as temperatures rise, with swings in weather patterns becoming more severe. So they are taking action.","status":"publish","parent":0,"modified":1704927752,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1225},"headData":{"title":"Wineries Hedge Against Climate Change, Move to Cool Climates | KQED","description":"Winemakers say they are seeing the effects of climate change as temperatures rise, with swings in weather patterns becoming more severe. So they are taking action.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Climate","sticky":false,"nprByline":"Andrew Selsky\u003cbr />Associated Press","path":"/science/1926662/wineries-hedge-against-climate-change-move-to-cool-climates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an Oregon valley famed for its wine heats up under the afternoon sun, Pacific Ocean winds rush through a dip in the mountains, cooling the grapes in Jeff Havlin’s vineyards.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Van Duzer Corridor, the lowest point in Oregon’s Coast Range, has become a go-to place for wineries and vineyards hedging their bets against climate change. Winemakers and vineyard owners in a 95-square-mile (246-square-kilometer) section of the corridor have applied to become the newest American Viticultural Area, with the wind its predominant feature.\u003c/p>\n\u003cdiv id=\"div-gpt-ad-1470255291270-0\" class=\"ad-placeholder\">\n\u003cp>“When the temperature drops, you need a jacket in August,” said Havlin, who on a recent afternoon was driving a utility vehicle through his vineyards.\u003c/p>\n\u003cp>From South Africa’s drought-stricken vineyards, to France’s noble chateaus, to sunny vineyards in Australia and \u003ca href=\"https://apnews.com/0b070f5c6faf48e5b1c4344f6a4d2c30/AP-PHOTOS:-Global-warming-makes-its-mark-on-wine-country\">California\u003c/a> , growers and winemakers say they are seeing the effects of climate change as temperatures rise, with swings in weather patterns becoming more severe.\u003c/p>\n\u003cp>So they are taking action — moving to cooler zones, planting varieties that do better in the heat, and shading their grapes with more leaf canopy.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>As areas once ideal for certain grapes become less viable, causing earlier harvests and diminished wine quality as grapes ripen faster, once-iffy sites like the Van Duzer (pronounced van DOO-zer) Corridor are coming into their own.\u003c/p>\n\u003cp>Northern California’s Petaluma Gap, which like the Van Duzer Corridor sucks in ocean breezes, was designated one of America’s newest viticultural areas in December. Receiving an American Viticulture Area designation allows winemakers to emphasize the unique characteristics of their wine, determined by climate, geography, soil and other factors.\u003c/p>\n\u003cp>“Even though we have those heat waves just like Napa and Sonoma, we still have the cool breeze in the afternoon and the cooler temperatures at night and the fog in the morning,” said Ria D’Aversa, director of ranch operations at McEvoy Ranch, a Petaluma Gap vineyard.\u003c/p>\n\u003cp>The area’s slogan: “From wind to wine.”\u003c/p>\n\u003cp>California winemaker Ehren Jordan said: “People would have looked at you like you had three heads if, 30 years ago, you told someone you were going to grow wine grapes there.”\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>His Failla winery, based in the Napa Valley, recently bought 80 acres (32 hectares) in the Van Duzer Corridor and opened a winery nearby. The corridor now has a half-dozen wineries and at least 17 commercial vineyards, with more on the way.\u003c/p>\n\u003cp>Grapevines can tolerate heat and drought, and dry farming is traditionally practiced in parts of Europe. But the past four years have been the planet’s hottest on record, and more warming is expected.\u003c/p>\n\u003cp>Even minor weather variations that occur vintage to vintage can change the grapes’ sugar, acid and tannin content, affecting the wine’s taste and characteristics.\u003c/p>\n\u003cp>Familia Torres, a major wine producer based in Spain with wineries in California and Chile, bought land 4,000 feet (1,200 meters) high in the Pyrenees foothills as an investment in cooler climates.\u003c/p>\n\u003cp>Average temperatures at the company’s vineyards have risen 1 degree Celsius (1.8 Fahrenheit) over 40 years, with the result that harvests are now about 10 days earlier than 20 years ago, company president Miguel A. Torres said in an email.\u003c/p>\n\u003cp>Torres called climate change a “very serious worldwide problem” for winemakers and said that, beyond changing viticulture practices, they should also try to reduce their greenhouse gas emissions.\u003c/p>\n\u003cp>Severe drought in South Africa’s Western Cape caused a 15 percent drop in the grape harvest, officials announced in May, saying wine prices will likely go up as a consequence. A predicted long-term drying trend has serious implications for South Africa’s wine industry, said Wanda Augustyn of VinPro, which represents the nation’s wine producers and stakeholders.\u003c/p>\n\u003cp>“In the longer term, producers will have to look at quality, drought-resistant vines which produce more flavor, acidity and intensity, but have lower water needs,” Augustyn said.\u003c/p>\n\u003cp>Winemakers are starting to set up in Brittany, France’s northwesternmost region, which previously was undesirable because of Atlantic wind, rain and lack of sunshine.\u003c/p>\n\u003cp>These days, vineyards are even planted as far north as Sweden.\u003c/p>\n\u003cp>Greg Jones, one of the world’s authorities on climate change and wines, will be there this summer as a keynote speaker at the VitiNord wine conference, which will examine cooler-climate wine production. Sixteen cool climate regions warmed by 2.52 degrees Fahrenheit (1.4 Celsius) from the late 1800s through 2015, Jones noted at an earlier conference.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“If things keep going the way they’re going, then we have some real challenges,” Jones said. “If you’re growing grapes in a given environment today with what we have going on out there, you should be trying other varieties in small numbers to see how they perform.”\u003c/p>\n\u003cp>While the warming trend is pushing some hotter wine regions out of optimum temperature range, it has made places like Oregon more suitable, particularly for pinot noir, a finicky, thin-skinned grape.\u003c/p>\n\u003cp>When the pinot noir pioneers arrived in Oregon from California in the 1960s, they had to contend with shorter growing seasons, more frost, winter freezes and more rain during harvest time, Jones said. They adjusted their farming techniques, and the climate became milder.\u003c/p>\n\u003cp>Now, “we’re in the sweet spot,” Jones said in his office in Linfield College in McMinnville, Oregon, where he is director of wine education and a professor of environmental studies.\u003c/p>\n\u003cp>But eventually, if the trend continues, that perfect intersection between the weather and the grape clones being used today will fade.\u003c/p>\n\u003cp>Willamette Valley Vineyards, just south of Salem, Oregon, is already preparing for that.\u003c/p>\n\u003cp>The winery began growing grapes in the cooler Eola-Amity Hills, northwest of Salem, in 2007. It is also grafting different root stocks onto vines to produce pinot noir and chardonnay clones that perform better in longer, hotter growing seasons and that go deeper into the soil, making them more drought-resistant.\u003c/p>\n\u003cp>“When you plant, you won’t get your first crop for four years, and your first wines in six years. And you won’t know if it’s a really great site for maybe 20 years,” said winery director Christine Collier Clair. “So when planting, you shouldn’t be thinking about what’s good for me now. You need to look pretty far out.”\u003c/p>\n\u003cp>As she spoke, customers enjoyed glasses of wine on a deck with a view of vineyards budding in the spring sunshine, the forested mountains of the Coast Range beyond.\u003c/p>\n\u003cp>“It’s our goal to keep this winery going for centuries to come,” Clair said. “We’ve been on this property for 37 years, and we want to be a winery that has sustained, just like some of the French chateaus have been there since the 1600s.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>AP journalists Christopher Torchia in Johannesburg and Haven Daley in Petaluma, California, contributed to this report.\u003c/p>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1926662/wineries-hedge-against-climate-change-move-to-cool-climates","authors":["byline_science_1926662"],"categories":["science_31","science_35","science_36","science_40"],"tags":["science_194","science_572","science_192","science_393"],"featImg":"science_1922282","label":"source_science_1926662"},"science_1924151":{"type":"posts","id":"science_1924151","meta":{"index":"posts_1591205157","site":"science","id":"1924151","score":null,"sort":[1529431208000]},"guestAuthors":[],"slug":"measure-c-has-fiercely-divided-napas-wine-industry-heres-whats-at-stake","title":"Supporters of Measure C, Limiting Napa Vineyard Development, Concede Defeat","publishDate":1529431208,"format":"standard","headTitle":"Supporters of Measure C, Limiting Napa Vineyard Development, Concede Defeat | KQED","labelTerm":{},"content":"\u003cp>\u003cem>Updated June 19\u003c/em>\u003c/p>\n\u003cp>Even though there are 1,736 ballots still to be counted, proponents of Napa’s Measure C have conceded defeat, \u003ca href=\"http://www.pressdemocrat.com/news/8446453-181/measure-c-proponents-concede-defeat\" target=\"_blank\" rel=\"noopener\">reports\u003c/a> the Press Democrat of Santa Rosa.\u003c/p>\n\u003cp>“Yes” votes currently trail “No” votes by 632.\u003c/p>\n\u003cp>\u003cstrong>Original post\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8123/Full-Text-of-Measure-C-PDF\" target=\"_blank\" rel=\"noopener\">Measure C, \u003c/a> known as the Watershed and Oak Woodland Protection Initiative, would have established protections for oak woodlands and streams located along Napa’s hillsides by limiting how many acres can be cut for vineyards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What You Need to Know About Measure C\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>It establishes a buffer zone around streams of 25 to 125 feet, where trees of any kind may not be removed.\u003c/li>\n\u003cli>This doesn’t affect vineyard footprints that have already been approved.\u003c/li>\n\u003cli>Only 795 acres of oak trees may be removed from the designated hillsides in order to plant vineyards. Once the 795-acre limit is reached, permits will be required to cut down any more oaks.\u003c/li>\n\u003cli>In agricultural watershed zones, the measure requires replacing or preserving three times as many acres of oak woodlands as were lost.\u003c/li>\n\u003cli>Opponents, which include industry trade groups, plan to spend $1 million to defeat the measure, according to a\u003ca href=\"https://www.theguardian.com/environment/2018/may/18/napa-valley-wine-measure-c-agriculture\" target=\"_blank\" rel=\"noopener\"> Guardian\u003c/a> report. Meanwhile the\u003ca href=\"http://www.pressdemocrat.com/business/8282347-181/measure-c-sparks-debate-over\" target=\"_blank\" rel=\"noopener\"> Press Democrat\u003c/a> reports that supporters have raised $163,504 for their “Yes on Measure C” campaign.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did Measure C Get on the Ballot?\u003c/strong>\u003c/p>\n\u003cp>Measure C is the culmination of a three-year grassroots campaign by local community activists and environmentalists. Supporters gathered enough signatures in 2017 to place the measure on the ballot.\u003c/p>\n\u003cp>\u003cstrong>Why Do People Support It?\u003c/strong>\u003c/p>\n\u003cp>With Napa’s valley floor planted to capacity, the only remaining land for vineyard development lies along the hillsides, the area that concerns Measure C.\u003c/p>\n\u003cp>Supporters say that cutting oak trees reduces groundwater levels and threatens water quality. Oak woodlands help to protect local water supplies because their roots filter out harmful fertilizers, sediments, pesticides and herbicides. Supporters of Measure C include veteran winemakers, who say further development is unsustainable because resources are limited.\u003c/p>\n\u003cp>“The largest users of groundwater in Napa Valley are vineyards and wineries, which use over 70 percent of our groundwater,” Chriz Benz, a retired winery manager and Sierra Club member, told KQED’s \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">radio program Forum\u003c/a>. “And over half of that groundwater comes from the hillside’s watersheds, where the oak woodlands play a very vital role in capturing and sinking it into the aquifers.”\u003c/p>\n\u003cp>A \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/953/Voluntary-Oak-Woodland-Management-Plan---October-26-2010-PDF\" target=\"_blank\" rel=\"noopener\">2010 management plan\u003c/a> estimates that vineyard development will destroy up to 3,065 acres of mixed woodland by 2020.\u003c/p>\n\u003cp>“What becomes imperiled are the vineyards and wineries that we have now,” says Benz. “That’s why the folks that are in the wine industry, including myself, that are supportive of Measure C understand we need to keep our watershed functioning so that we can keep the agriculture we have now thriving.”\u003c/p>\n\u003cp>Supporters accuse Napa’s Board of Supervisors of catering to the wine industry and say they had no choice but to force the measure to a vote.\u003c/p>\n\u003cp>\u003cstrong>Why Do People Oppose It?\u003c/strong>\u003c/p>\n\u003cp>Vineyard owners who oppose Measure C say it attacks a fundamental right to farm. They point to a 1968 ordinance that labels agriculture as the “highest and best” use of Napa’s land and they accuse veteran vintners of anti-competitive behavior.\u003c/p>\n\u003cp>Opponents also argue that the proposal’s limit on oak tree removal, set at 795 acres, is \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">not based\u003c/a> in science. They say the county code already includes robust conservation regulations that proscribe land use, allowing for periodic adjustments based on new scientific findings.\u003c/p>\n\u003cp>“I’m not getting the rationale behind that number, it seems arbitrary,” Jeri Hansen-Gill, chief executive officer of Sustainable Napa County and a member of the Napa County Planning Commission, told \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">KQED’s Forum\u003c/a>. “Right now, there’s not an acreage quota but tree removal is already severely restricted by state and county rules and regulations. Studies are already required to remove trees, permits are based on actual watershed impacts, decisions are science-based.”\u003c/p>\n\u003cp>Opponents say voters lack the technical expertise required to understand the complex issues involved. Leaving the matter to a vote would mean having to return to the ballot box every time new developments require an adjustment to be made.\u003c/p>\n\u003cp>“The fact that it is an initiative that requires a simple thumbs up or thumbs down, yes or no vote, is actually part of the problem,” says Hansen-Gill. “Should Measure C pass and then in the course of a year it’s implemented and we learn something new, we cannot do that without going back to a vote.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Should Measure C pass, industry trade groups and newer wine developers would be faced with a moratorium on vineyard development in Napa County. But for environmentalists and established wine developers, who take the view Napa Valley’s agriculture cannot accommodate new vineyards, the costs to future industry players are worth it.\u003c/p>\n\n","blocks":[],"excerpt":"The controversial environmental proposal in Napa County aimed to protect oak woodlands by limiting how many trees can be cut to make room for vineyards. ","status":"publish","parent":0,"modified":1704927790,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":864},"headData":{"title":"Supporters of Measure C, Limiting Napa Vineyard Development, Concede Defeat | KQED","description":"The controversial environmental proposal in Napa County aimed to protect oak woodlands by limiting how many trees can be cut to make room for vineyards. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Environment","sticky":false,"path":"/science/1924151/measure-c-has-fiercely-divided-napas-wine-industry-heres-whats-at-stake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Updated June 19\u003c/em>\u003c/p>\n\u003cp>Even though there are 1,736 ballots still to be counted, proponents of Napa’s Measure C have conceded defeat, \u003ca href=\"http://www.pressdemocrat.com/news/8446453-181/measure-c-proponents-concede-defeat\" target=\"_blank\" rel=\"noopener\">reports\u003c/a> the Press Democrat of Santa Rosa.\u003c/p>\n\u003cp>“Yes” votes currently trail “No” votes by 632.\u003c/p>\n\u003cp>\u003cstrong>Original post\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8123/Full-Text-of-Measure-C-PDF\" target=\"_blank\" rel=\"noopener\">Measure C, \u003c/a> known as the Watershed and Oak Woodland Protection Initiative, would have established protections for oak woodlands and streams located along Napa’s hillsides by limiting how many acres can be cut for vineyards.\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>What You Need to Know About Measure C\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>It establishes a buffer zone around streams of 25 to 125 feet, where trees of any kind may not be removed.\u003c/li>\n\u003cli>This doesn’t affect vineyard footprints that have already been approved.\u003c/li>\n\u003cli>Only 795 acres of oak trees may be removed from the designated hillsides in order to plant vineyards. Once the 795-acre limit is reached, permits will be required to cut down any more oaks.\u003c/li>\n\u003cli>In agricultural watershed zones, the measure requires replacing or preserving three times as many acres of oak woodlands as were lost.\u003c/li>\n\u003cli>Opponents, which include industry trade groups, plan to spend $1 million to defeat the measure, according to a\u003ca href=\"https://www.theguardian.com/environment/2018/may/18/napa-valley-wine-measure-c-agriculture\" target=\"_blank\" rel=\"noopener\"> Guardian\u003c/a> report. Meanwhile the\u003ca href=\"http://www.pressdemocrat.com/business/8282347-181/measure-c-sparks-debate-over\" target=\"_blank\" rel=\"noopener\"> Press Democrat\u003c/a> reports that supporters have raised $163,504 for their “Yes on Measure C” campaign.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did Measure C Get on the Ballot?\u003c/strong>\u003c/p>\n\u003cp>Measure C is the culmination of a three-year grassroots campaign by local community activists and environmentalists. Supporters gathered enough signatures in 2017 to place the measure on the ballot.\u003c/p>\n\u003cp>\u003cstrong>Why Do People Support It?\u003c/strong>\u003c/p>\n\u003cp>With Napa’s valley floor planted to capacity, the only remaining land for vineyard development lies along the hillsides, the area that concerns Measure C.\u003c/p>\n\u003cp>Supporters say that cutting oak trees reduces groundwater levels and threatens water quality. Oak woodlands help to protect local water supplies because their roots filter out harmful fertilizers, sediments, pesticides and herbicides. Supporters of Measure C include veteran winemakers, who say further development is unsustainable because resources are limited.\u003c/p>\n\u003cp>“The largest users of groundwater in Napa Valley are vineyards and wineries, which use over 70 percent of our groundwater,” Chriz Benz, a retired winery manager and Sierra Club member, told KQED’s \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">radio program Forum\u003c/a>. “And over half of that groundwater comes from the hillside’s watersheds, where the oak woodlands play a very vital role in capturing and sinking it into the aquifers.”\u003c/p>\n\u003cp>A \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/953/Voluntary-Oak-Woodland-Management-Plan---October-26-2010-PDF\" target=\"_blank\" rel=\"noopener\">2010 management plan\u003c/a> estimates that vineyard development will destroy up to 3,065 acres of mixed woodland by 2020.\u003c/p>\n\u003cp>“What becomes imperiled are the vineyards and wineries that we have now,” says Benz. “That’s why the folks that are in the wine industry, including myself, that are supportive of Measure C understand we need to keep our watershed functioning so that we can keep the agriculture we have now thriving.”\u003c/p>\n\u003cp>Supporters accuse Napa’s Board of Supervisors of catering to the wine industry and say they had no choice but to force the measure to a vote.\u003c/p>\n\u003cp>\u003cstrong>Why Do People Oppose It?\u003c/strong>\u003c/p>\n\u003cp>Vineyard owners who oppose Measure C say it attacks a fundamental right to farm. They point to a 1968 ordinance that labels agriculture as the “highest and best” use of Napa’s land and they accuse veteran vintners of anti-competitive behavior.\u003c/p>\n\u003cp>Opponents also argue that the proposal’s limit on oak tree removal, set at 795 acres, is \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">not based\u003c/a> in science. They say the county code already includes robust conservation regulations that proscribe land use, allowing for periodic adjustments based on new scientific findings.\u003c/p>\n\u003cp>“I’m not getting the rationale behind that number, it seems arbitrary,” Jeri Hansen-Gill, chief executive officer of Sustainable Napa County and a member of the Napa County Planning Commission, told \u003ca href=\"https://www.kqed.org/forum/2010101865180/election-2018-napa-county-measure-c-shows-fight-between-preservation-and-development\" target=\"_blank\" rel=\"noopener\">KQED’s Forum\u003c/a>. “Right now, there’s not an acreage quota but tree removal is already severely restricted by state and county rules and regulations. Studies are already required to remove trees, permits are based on actual watershed impacts, decisions are science-based.”\u003c/p>\n\u003cp>Opponents say voters lack the technical expertise required to understand the complex issues involved. Leaving the matter to a vote would mean having to return to the ballot box every time new developments require an adjustment to be made.\u003c/p>\n\u003cp>“The fact that it is an initiative that requires a simple thumbs up or thumbs down, yes or no vote, is actually part of the problem,” says Hansen-Gill. “Should Measure C pass and then in the course of a year it’s implemented and we learn something new, we cannot do that without going back to a vote.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Should Measure C pass, industry trade groups and newer wine developers would be faced with a moratorium on vineyard development in Napa County. But for environmentalists and established wine developers, who take the view Napa Valley’s agriculture cannot accommodate new vineyards, the costs to future industry players are worth it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1924151/measure-c-has-fiercely-divided-napas-wine-industry-heres-whats-at-stake","authors":["11428"],"categories":["science_35","science_37","science_40","science_98"],"tags":["science_3370","science_1231","science_393"],"featImg":"science_1924163","label":"source_science_1924151"},"science_1922280":{"type":"posts","id":"science_1922280","meta":{"index":"posts_1591205157","site":"science","id":"1922280","score":null,"sort":[1523394041000]},"guestAuthors":[],"slug":"in-napa-watershed-and-woodlands-initiative-clashes-with-wineries","title":"In Napa, Watershed and Woodlands Initiative Clashes With Wineries","publishDate":1523394041,"format":"standard","headTitle":"In Napa, Watershed and Woodlands Initiative Clashes With Wineries | KQED","labelTerm":{},"content":"\u003cp>\u003cspan class=\"start\">After years of \u003c/span>trying to save the oak trees he loves in Napa County, California, Jim Wilson may be about to realize his dream. He’s part of the team behind \u003ca class=\"preview-link\" href=\"https://www.countyofnapa.org/2329/Measure-C\" target=\"_blank\" rel=\"noopener\">Napa’s Measure C\u003c/a>, an initiative on the June ballot with the twin goals of preserving oak woodlands and protecting water.\u003c/p>\n\u003cp>“Our hillsides are beautiful and also filter rain, keeping water clean as it replenishes aquifers,” said Wilson, a retired Anheuser-Busch chemist who lives on a fifth-generation cattle ranch in Napa. “Ninety-five percent of oaks on the valley floor are gone and we want to do a better job reducing deforestation on hills.”[contextly_sidebar id=”5DVYbPNRwkfZMOy27qEhEV69rFtqr0Rm”]\u003c/p>\n\u003cp>According to a 2006 report by the California Oak Foundation, oak woodlands cover about one-eighth of the state and are densest in Napa, covering some 167,000 acres, or one-third of the county. More than 90 percent of Napa’s remaining oak woodlands are privately owned and about one-third are on soil that could be agriculturally productive, according to the \u003ca class=\"preview-link\" href=\"https://www.countyofnapa.org/1894/Voluntary-Oak-Woodlands-Management-Plan\" target=\"_blank\" rel=\"noopener\">2010 Napa County Voluntary Oak Woodlands Management Plan\u003c/a>.\u003c/p>\n\u003cp>Agriculture covers about one-fifth of the county, and today’s oak woodland loss is primarily due to vineyard development. Napa vineyards covered nearly 50,000 acres in 2006, and the county’s General Plan projects that they will cover another 10,000 acres by 2030. About 3,000 acres of this vineyard expansion is projected to replace woodlands.\u003c/p>\n\u003cp>Current oak woodland protections include requiring that two replacement oaks be planted or preserved for every mature oak felled. In addition, some oaks on private land are protected now – including those on slopes steeper than 35 percent and in riparian forests along streams – but many are not. So Wilson decided to take matters into his own hands, coauthoring the Napa County Watershed and Oak Woodland Protection Initiative. “Developers wield an awful lot of power,” he said. “They are used to being able to say how we use our natural resources in Napa.”[contextly_sidebar id=”2KcFoFXTIzqos23WFk0McupfIBiMKLic”]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The initiative’s key provisions include increasing the number of replacement oaks from two to three, and extending riparian protections to the ephemeral streams that are dry most of the year but channel rainfall during storms. Most controversially, beginning in 2030 the initiative would also limit oak removal to 795 acres. After that, landowners would need a county permit to remove more oaks and even then could remove only 10 percent of the oak canopy cover on a given parcel.\u003c/p>\n\u003cp>Supporters of the initiative include the \u003ca class=\"preview-link\" href=\"https://www.sierraclub.org/redwood\" target=\"_blank\" rel=\"noopener\">Sierra Club’s Redwood Chapter\u003c/a> and the \u003ca class=\"preview-link\" href=\"http://www.forestsforever.org/\" target=\"_blank\" rel=\"noopener\">Berkeley-based nonprofit Forests Forever\u003c/a>, while opponents include the \u003ca class=\"preview-link\" href=\"https://napavintners.com/\" target=\"_blank\" rel=\"noopener\">Napa Valley Vintners\u003c/a> and the \u003ca class=\"preview-link\" href=\"http://napafarmbureau.org/\" target=\"_blank\" rel=\"noopener\">Napa County Farm Bureau\u003c/a> – and there are local grape growers and vintners on both sides.\u003c/p>\n\u003cp>The local farm bureau objects most strongly to the initiative’s limit on removing oaks. “Napa County has some of the most stringent oak woodland protections in the country,” said Ryan Klobas, policy director for the Napa County Farm Bureau. “There is no scientific evidence to substantiate claims that the initiative is needed.”\u003c/p>\n\u003cp>The bureau also believes that the initiative is anti-agriculture. “It narrowly targets vineyard development,” Klobas said. “There are exceptions to the oak removal limit but agriculture is not one of them.”\u003c/p>\n\u003cp>Exceptions include oak removal to make room for affordable housing and other projects required by state or federal law.\u003c/p>\n\u003cfigure id=\"attachment_1922282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1922282\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/04/grose370421-800x561.jpg\" alt=\"\" width=\"800\" height=\"561\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-160x112.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-768x539.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-240x168.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-375x263.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-520x365.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Workers pick cabernet sauvignon grapes at Trinchero Napa Valley during the 2017 grape harvest near St. Helena, California. Many wineries oppose an initiative on the June ballot aimed at protecting the region’s remaining oak woodlands. \u003ccite>(George Rose/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also cite a legal analysis of the initiative commissioned by the county board of supervisors, which concluded that there is a “significant likelihood” of legal challenges. The analysis, conducted by real estate law firm Miller Starr Regalia, also said that “at least portions of [the initiative] would likely survive any legal challenge.”\u003c/p>\n\u003cp>Another approach to protecting Napa’s water from vineyard development is already in the works. In 2017, the \u003ca class=\"preview-link\" href=\"https://www.waterboards.ca.gov/sanfranciscobay/\" target=\"_blank\" rel=\"noopener\">San Francisco Bay Regional Water Quality Control Board\u003c/a> adopted a regulation to control pollutants from vineyards in the Napa River and Sonoma Creek watersheds. Potential pollutants include nutrients from fertilizer as well as pesticides, notably those that mimic estrogen and might have the unintended effect of feminizing salmon.[contextly_sidebar id=”qJ1lpo9Ys7lvXjcEv4jCQPSCQin2hguz”]\u003c/p>\n\u003cp>According to the water board regulation, vineyards are also “significant sources” of sediment, which can cause a host of problems in waterways such as clogging the loose gravel where salmon spawn. Moreover, converting forests to vineyards can “significantly increase” storm runoff and erosion. Under the new regulation, cutting down native trees above a certain size will require approval from the \u003ca class=\"preview-link\" href=\"https://www.wildlife.ca.gov/\" target=\"_blank\" rel=\"noopener\">California Department of Fish and Wildlife\u003c/a>, as well as planting three replacements for every tree that is cut. The regulation will be phased in over the next five years.\u003c/p>\n\u003cp>Of course, oak woodlands do far more than protect water quality. Oak canopies capture up to one-third more rainfall than grasslands, boosting groundwater supplies. In addition, oak woodlands are among the most diverse ecosystems in California, with more than 300 animal species, nearly 5,000 insect species and more than 2,000 plant species, according to the \u003ca class=\"preview-link\" href=\"http://www.sfei.org/\" target=\"_blank\" rel=\"noopener\">San Francisco Estuary Institute\u003c/a>. And many of these species depend on oaks.[contextly_sidebar id=”dX7LbcUxibHxfJjpF4vBr0e7PifnRByn”]\u003c/p>\n\u003cp>Charles Slutzkin has what may be an unusual take on the initiative. “I find myself in the awkward position of opposing it, but supporting the preservation of oak woodlands and watersheds,” said Slutzkin, a retired commercial developer who is a longtime Sierra Club member and served on the \u003ca class=\"preview-link\" href=\"http://naparcd.org/\" target=\"_blank\" rel=\"noopener\">Napa County Resource Conservation District\u003c/a> board for a decade.\u003c/p>\n\u003cp>He sees initiatives as a failure of governance. “You get them when the political process doesn’t work,” he said. “Supporters of the watershed and oak woodland initiative are well-meaning and the goal is good – but you can’t write a perfect initiative.”\u003c/p>\n\u003cp>Instead, Slutzkin favors an inclusive process like the one that culminated in Napa’s Living River project, which combines flood control with environmental restoration. “I would like to see the county take leadership as it did with the Living River to create community consensus,” he said.\u003c/p>\n\u003cp>While the initiative has divided Napa, Slutzkin noted that “there are no bad people on either side.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"fin\">\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003ci>\u003ca class=\"preview-link\" href=\"http://bayareamonitor.org/napa-measure-c/\" target=\"_blank\" rel=\"nofollow noopener\">This story\u003c/a>\u003c/i>\u003ci> first appeared on the \u003c/i>\u003ca class=\"preview-link\" href=\"http://bayareamonitor.org/\" target=\"_blank\" rel=\"nofollow noopener\">\u003ci>Bay Area Monitor\u003c/i>\u003c/a>\u003ci>. \u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Many wineries oppose an initiative on the June ballot aimed at protecting the region’s oak woodlands.","status":"publish","parent":0,"modified":1704928027,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1158},"headData":{"title":"In Napa, Watershed and Woodlands Initiative Clashes With Wineries | KQED","description":"Many wineries oppose an initiative on the June ballot aimed at protecting the region’s oak woodlands.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Environment","sticky":false,"nprByline":"Robin Meadows\u003cbr />Bay Area Monitor","path":"/science/1922280/in-napa-watershed-and-woodlands-initiative-clashes-with-wineries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"start\">After years of \u003c/span>trying to save the oak trees he loves in Napa County, California, Jim Wilson may be about to realize his dream. He’s part of the team behind \u003ca class=\"preview-link\" href=\"https://www.countyofnapa.org/2329/Measure-C\" target=\"_blank\" rel=\"noopener\">Napa’s Measure C\u003c/a>, an initiative on the June ballot with the twin goals of preserving oak woodlands and protecting water.\u003c/p>\n\u003cp>“Our hillsides are beautiful and also filter rain, keeping water clean as it replenishes aquifers,” said Wilson, a retired Anheuser-Busch chemist who lives on a fifth-generation cattle ranch in Napa. “Ninety-five percent of oaks on the valley floor are gone and we want to do a better job reducing deforestation on hills.”\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to a 2006 report by the California Oak Foundation, oak woodlands cover about one-eighth of the state and are densest in Napa, covering some 167,000 acres, or one-third of the county. More than 90 percent of Napa’s remaining oak woodlands are privately owned and about one-third are on soil that could be agriculturally productive, according to the \u003ca class=\"preview-link\" href=\"https://www.countyofnapa.org/1894/Voluntary-Oak-Woodlands-Management-Plan\" target=\"_blank\" rel=\"noopener\">2010 Napa County Voluntary Oak Woodlands Management Plan\u003c/a>.\u003c/p>\n\u003cp>Agriculture covers about one-fifth of the county, and today’s oak woodland loss is primarily due to vineyard development. Napa vineyards covered nearly 50,000 acres in 2006, and the county’s General Plan projects that they will cover another 10,000 acres by 2030. About 3,000 acres of this vineyard expansion is projected to replace woodlands.\u003c/p>\n\u003cp>Current oak woodland protections include requiring that two replacement oaks be planted or preserved for every mature oak felled. In addition, some oaks on private land are protected now – including those on slopes steeper than 35 percent and in riparian forests along streams – but many are not. So Wilson decided to take matters into his own hands, coauthoring the Napa County Watershed and Oak Woodland Protection Initiative. “Developers wield an awful lot of power,” he said. “They are used to being able to say how we use our natural resources in Napa.”\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The initiative’s key provisions include increasing the number of replacement oaks from two to three, and extending riparian protections to the ephemeral streams that are dry most of the year but channel rainfall during storms. Most controversially, beginning in 2030 the initiative would also limit oak removal to 795 acres. After that, landowners would need a county permit to remove more oaks and even then could remove only 10 percent of the oak canopy cover on a given parcel.\u003c/p>\n\u003cp>Supporters of the initiative include the \u003ca class=\"preview-link\" href=\"https://www.sierraclub.org/redwood\" target=\"_blank\" rel=\"noopener\">Sierra Club’s Redwood Chapter\u003c/a> and the \u003ca class=\"preview-link\" href=\"http://www.forestsforever.org/\" target=\"_blank\" rel=\"noopener\">Berkeley-based nonprofit Forests Forever\u003c/a>, while opponents include the \u003ca class=\"preview-link\" href=\"https://napavintners.com/\" target=\"_blank\" rel=\"noopener\">Napa Valley Vintners\u003c/a> and the \u003ca class=\"preview-link\" href=\"http://napafarmbureau.org/\" target=\"_blank\" rel=\"noopener\">Napa County Farm Bureau\u003c/a> – and there are local grape growers and vintners on both sides.\u003c/p>\n\u003cp>The local farm bureau objects most strongly to the initiative’s limit on removing oaks. “Napa County has some of the most stringent oak woodland protections in the country,” said Ryan Klobas, policy director for the Napa County Farm Bureau. “There is no scientific evidence to substantiate claims that the initiative is needed.”\u003c/p>\n\u003cp>The bureau also believes that the initiative is anti-agriculture. “It narrowly targets vineyard development,” Klobas said. “There are exceptions to the oak removal limit but agriculture is not one of them.”\u003c/p>\n\u003cp>Exceptions include oak removal to make room for affordable housing and other projects required by state or federal law.\u003c/p>\n\u003cfigure id=\"attachment_1922282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1922282\" src=\"https://ww2.kqed.org/science/wp-content/uploads/sites/35/2018/04/grose370421-800x561.jpg\" alt=\"\" width=\"800\" height=\"561\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-160x112.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-768x539.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-240x168.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-375x263.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/35/2018/04/grose370421-520x365.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Workers pick cabernet sauvignon grapes at Trinchero Napa Valley during the 2017 grape harvest near St. Helena, California. Many wineries oppose an initiative on the June ballot aimed at protecting the region’s remaining oak woodlands. \u003ccite>(George Rose/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also cite a legal analysis of the initiative commissioned by the county board of supervisors, which concluded that there is a “significant likelihood” of legal challenges. The analysis, conducted by real estate law firm Miller Starr Regalia, also said that “at least portions of [the initiative] would likely survive any legal challenge.”\u003c/p>\n\u003cp>Another approach to protecting Napa’s water from vineyard development is already in the works. In 2017, the \u003ca class=\"preview-link\" href=\"https://www.waterboards.ca.gov/sanfranciscobay/\" target=\"_blank\" rel=\"noopener\">San Francisco Bay Regional Water Quality Control Board\u003c/a> adopted a regulation to control pollutants from vineyards in the Napa River and Sonoma Creek watersheds. Potential pollutants include nutrients from fertilizer as well as pesticides, notably those that mimic estrogen and might have the unintended effect of feminizing salmon.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to the water board regulation, vineyards are also “significant sources” of sediment, which can cause a host of problems in waterways such as clogging the loose gravel where salmon spawn. Moreover, converting forests to vineyards can “significantly increase” storm runoff and erosion. Under the new regulation, cutting down native trees above a certain size will require approval from the \u003ca class=\"preview-link\" href=\"https://www.wildlife.ca.gov/\" target=\"_blank\" rel=\"noopener\">California Department of Fish and Wildlife\u003c/a>, as well as planting three replacements for every tree that is cut. The regulation will be phased in over the next five years.\u003c/p>\n\u003cp>Of course, oak woodlands do far more than protect water quality. Oak canopies capture up to one-third more rainfall than grasslands, boosting groundwater supplies. In addition, oak woodlands are among the most diverse ecosystems in California, with more than 300 animal species, nearly 5,000 insect species and more than 2,000 plant species, according to the \u003ca class=\"preview-link\" href=\"http://www.sfei.org/\" target=\"_blank\" rel=\"noopener\">San Francisco Estuary Institute\u003c/a>. And many of these species depend on oaks.\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Charles Slutzkin has what may be an unusual take on the initiative. “I find myself in the awkward position of opposing it, but supporting the preservation of oak woodlands and watersheds,” said Slutzkin, a retired commercial developer who is a longtime Sierra Club member and served on the \u003ca class=\"preview-link\" href=\"http://naparcd.org/\" target=\"_blank\" rel=\"noopener\">Napa County Resource Conservation District\u003c/a> board for a decade.\u003c/p>\n\u003cp>He sees initiatives as a failure of governance. “You get them when the political process doesn’t work,” he said. “Supporters of the watershed and oak woodland initiative are well-meaning and the goal is good – but you can’t write a perfect initiative.”\u003c/p>\n\u003cp>Instead, Slutzkin favors an inclusive process like the one that culminated in Napa’s Living River project, which combines flood control with environmental restoration. “I would like to see the county take leadership as it did with the Living River to create community consensus,” he said.\u003c/p>\n\u003cp>While the initiative has divided Napa, Slutzkin noted that “there are no bad people on either side.”\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 class=\"fin\">\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003ci>\u003ca class=\"preview-link\" href=\"http://bayareamonitor.org/napa-measure-c/\" target=\"_blank\" rel=\"nofollow noopener\">This story\u003c/a>\u003c/i>\u003ci> first appeared on the \u003c/i>\u003ca class=\"preview-link\" href=\"http://bayareamonitor.org/\" target=\"_blank\" rel=\"nofollow noopener\">\u003ci>Bay Area Monitor\u003c/i>\u003c/a>\u003ci>. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/science/1922280/in-napa-watershed-and-woodlands-initiative-clashes-with-wineries","authors":["byline_science_1922280"],"categories":["science_31","science_35","science_40"],"tags":["science_2006","science_192","science_2833","science_1231","science_393"],"featImg":"science_1922283","label":"source_science_1922280"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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