California's Vineyards Pressed To Turn Less Water Into Wine
Fancy A Fig? California's Growers Desperately Hope You Do
Farmworkers See Jobs, Earnings Shrivel In California Drought
Despite The Drought, California Farms See Record Sales In 2014
In Search Of Salvation From Drought, California Looks Down Under
The Last Great Peach Event?
Salt Is Slowly Crippling California's Almond Industry
Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water
California Farmers Pray for Rain, Prepare for Continued Drought
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You can hear her work on \u003ca href=\"https://www.npr.org/search?query=Rachael%20Myrow&page=1\">NPR\u003c/a>, \u003ca href=\"https://theworld.org/people/rachael-myrow\">The World\u003c/a>, WBUR's \u003ca href=\"https://www.wbur.org/search?q=Rachael%20Myrow\">\u003ci>Here & Now\u003c/i>\u003c/a> and the BBC. \u003c/i>She also guest hosts for KQED's \u003ci>\u003ca href=\"https://www.kqed.org/forum/tag/rachael-myrow\">Forum\u003c/a>\u003c/i>. Over the years, she's talked with Kamau Bell, David Byrne, Kamala Harris, Tony Kushner, Armistead Maupin, Van Dyke Parks, Arnold Schwarzenegger and Tommie Smith, among others.\r\n\r\nBefore all this, she hosted \u003cem>The California Report\u003c/em> for 7+ years, reporting on topics like \u003ca href=\"https://soundcloud.com/rmyrow/on-a-mission-to-reform-assisted-living\">assisted living facilities\u003c/a>, the \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/12/01/367703789/amazon-unleashes-robot-army-to-send-your-holiday-packages-faster\">robot takeover\u003c/a> of Amazon, and \u003ca href=\"https://www.kqed.org/bayareabites/50822/in-search-of-the-chocolate-persimmon\" rel=\"noopener noreferrer\">chocolate persimmons\u003c/a>.\r\n\r\nAwards? Sure: Peabody, Edward R. Murrow, Regional Edward R. Murrow, RTNDA, Northern California RTNDA, SPJ Northern California Chapter, LA Press Club, Golden Mic. Prior to joining KQED, Rachael worked in Los Angeles at KPCC and Marketplace. 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Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"California wineries use between 2.5 and 6 gallons of water to make a gallon of wine, not including irrigation water and other needs. But drought is forcing the industry to conserve in new ways.","status":"publish","parent":0,"modified":1444324616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1094},"headData":{"title":"California's Vineyards Pressed To Turn Less Water Into Wine | KQED","description":"California wineries use between 2.5 and 6 gallons of water to make a gallon of wine, not including irrigation water and other needs. But drought is forcing the industry to conserve in new ways.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California's Vineyards Pressed To Turn Less Water Into Wine","datePublished":"2015-10-08T17:16:56.000Z","dateModified":"2015-10-08T17:16:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101906 http://ww2.kqed.org/bayareabites/?p=101906","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/08/californias-vineyards-pressed-to-turn-less-water-into-wine/","disqusTitle":"California's Vineyards Pressed To Turn Less Water Into Wine","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"446096090","nprApiLink":"http://api.npr.org/query?id=446096090&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/07/446096090/california-s-vineyards-pressed-to-turn-less-water-into-wine?ft=nprml&f=446096090","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Oct 2015 13:59:00 -0400","nprStoryDate":"Wed, 07 Oct 2015 10:57:00 -0400","nprLastModifiedDate":"Wed, 07 Oct 2015 13:59:14 -0400","path":"/bayareabites/101906/californias-vineyards-pressed-to-turn-less-water-into-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101906/californias-vineyards-pressed-to-turn-less-water-into-wine","authors":["byline_bayareabites_101906"],"categories":["bayareabites_358","bayareabites_60","bayareabites_119"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_14934","bayareabites_14935","bayareabites_12588","bayareabites_14748"],"featImg":"bayareabites_101907","label":"bayareabites"},"bayareabites_101572":{"type":"posts","id":"bayareabites_101572","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101572","score":null,"sort":[1443806225000]},"guestAuthors":[],"slug":"fancy-a-fig-californias-growers-desperately-hope-you-do","title":"Fancy A Fig? California's Growers Desperately Hope You Do","publishDate":1443806225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","status":"publish","parent":0,"modified":1443807946,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":778},"headData":{"title":"Fancy A Fig? California's Growers Desperately Hope You Do | KQED","description":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fancy A Fig? California's Growers Desperately Hope You Do","datePublished":"2015-10-02T17:17:05.000Z","dateModified":"2015-10-02T17:45:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101572 http://ww2.kqed.org/bayareabites/?p=101572","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/02/fancy-a-fig-californias-growers-desperately-hope-you-do/","disqusTitle":"Fancy A Fig? California's Growers Desperately Hope You Do","nprByline":"Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food","nprStoryId":"444806351","nprApiLink":"http://api.npr.org/query?id=444806351&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/01/444806351/fancy-a-fig-california-s-growers-desperately-hope-you-do?ft=nprml&f=444806351","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Oct 2015 16:13:00 -0400","nprStoryDate":"Thu, 01 Oct 2015 15:39:00 -0400","nprLastModifiedDate":"Thu, 01 Oct 2015 16:13:50 -0400","path":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\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>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","authors":["byline_bayareabites_101572"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_1356"],"featImg":"bayareabites_101573","label":"bayareabites"},"bayareabites_99858":{"type":"posts","id":"bayareabites_99858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99858","score":null,"sort":[1440723975000]},"guestAuthors":[],"slug":"farmworkers-see-jobs-earnings-shrivel-in-california-drought","title":"Farmworkers See Jobs, Earnings Shrivel In California Drought","publishDate":1440723975,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"More than 21,000 are out of work this year from California's drought, a study says. The majority are farmworkers, and those lucky enough to have a job are often working longer hours for less money.","status":"publish","parent":0,"modified":1440724219,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":781},"headData":{"title":"Farmworkers See Jobs, Earnings Shrivel In California Drought | KQED","description":"More than 21,000 are out of work this year from California's drought, a study says. The majority are farmworkers, and those lucky enough to have a job are often working longer hours for less money.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farmworkers See Jobs, Earnings Shrivel In California Drought","datePublished":"2015-08-28T01:06:15.000Z","dateModified":"2015-08-28T01:10:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99858 http://ww2.kqed.org/bayareabites/?p=99858","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/27/farmworkers-see-jobs-earnings-shrivel-in-california-drought/","disqusTitle":"Farmworkers See Jobs, Earnings Shrivel In California Drought","nprByline":"Lesley McClurg, Capital Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"434763709","nprApiLink":"http://api.npr.org/query?id=434763709&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought?ft=nprml&f=434763709","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Aug 2015 15:52:00 -0400","nprStoryDate":"Thu, 27 Aug 2015 05:07:00 -0400","nprLastModifiedDate":"Thu, 27 Aug 2015 14:34:33 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3?orgId=285&topicId=1091&d=233&p=3&story=434763709&t=progseg&e=435112692&seg=1&ft=nprml&f=434763709","nprAudioM3u":"http://api.npr.org/m3u/1435113648-ee45e8.m3u?orgId=285&topicId=1091&d=233&p=3&story=434763709&t=progseg&e=435112692&seg=1&ft=nprml&f=434763709","path":"/bayareabites/99858/farmworkers-see-jobs-earnings-shrivel-in-california-drought","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3?orgId=285&topicId=1091&d=233&p=3&story=434763709&t=progseg&e=435112692&seg=1&ft=nprml&f=434763709","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\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>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99858/farmworkers-see-jobs-earnings-shrivel-in-california-drought","authors":["byline_bayareabites_99858"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_10503"],"featImg":"bayareabites_99859","label":"bayareabites"},"bayareabites_99851":{"type":"posts","id":"bayareabites_99851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99851","score":null,"sort":[1440722758000]},"guestAuthors":[],"slug":"despite-the-drought-california-farms-see-record-sales-in-2014","title":"Despite The Drought, California Farms See Record Sales In 2014","publishDate":1440722758,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.","status":"publish","parent":0,"modified":1440722758,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":561},"headData":{"title":"Despite The Drought, California Farms See Record Sales In 2014 | KQED","description":"While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Despite The Drought, California Farms See Record Sales In 2014","datePublished":"2015-08-28T00:45:58.000Z","dateModified":"2015-08-28T00:45:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99851 http://ww2.kqed.org/bayareabites/?p=99851","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/27/despite-the-drought-california-farms-see-record-sales-in-2014/","disqusTitle":"Despite The Drought, California Farms See Record Sales In 2014","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"434649587","nprApiLink":"http://api.npr.org/query?id=434649587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales?ft=nprml&f=434649587","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Aug 2015 16:03:00 -0400","nprStoryDate":"Thu, 27 Aug 2015 05:08:00 -0400","nprLastModifiedDate":"Thu, 27 Aug 2015 16:03:03 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","nprAudioM3u":"http://api.npr.org/m3u/1435113654-fb1e88.m3u?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","path":"/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\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>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014","authors":["byline_bayareabites_99851"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_134","bayareabites_14735","bayareabites_1344"],"featImg":"bayareabites_99852","label":"bayareabites"},"bayareabites_99552":{"type":"posts","id":"bayareabites_99552","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99552","score":null,"sort":[1440022391000]},"guestAuthors":[],"slug":"in-search-of-salvation-from-drought-california-looks-down-under","title":"In Search Of Salvation From Drought, California Looks Down Under","publishDate":1440022391,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Australia suffered through a truly epic drought. And it survived. But some of Australia's solutions — like a free market for water — may be too radical for the Golden State.","status":"publish","parent":0,"modified":1440034402,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":801},"headData":{"title":"In Search Of Salvation From Drought, California Looks Down Under | KQED","description":"Australia suffered through a truly epic drought. And it survived. But some of Australia's solutions — like a free market for water — may be too radical for the Golden State.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In Search Of Salvation From Drought, California Looks Down Under","datePublished":"2015-08-19T22:13:11.000Z","dateModified":"2015-08-20T01:33:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99552 http://ww2.kqed.org/bayareabites/?p=99552","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/19/in-search-of-salvation-from-drought-california-looks-down-under/","disqusTitle":"In Search Of Salvation From Drought, California Looks Down Under","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"432885101","nprApiLink":"http://api.npr.org/query?id=432885101&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/19/432885101/in-search-of-salvation-from-drought-california-looks-down-under?ft=nprml&f=432885101","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Aug 2015 17:54:00 -0400","nprStoryDate":"Wed, 19 Aug 2015 16:40:00 -0400","nprLastModifiedDate":"Wed, 19 Aug 2015 17:49:40 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3?orgId=1&topicId=1053&d=217&p=2&story=432885101&t=progseg&e=432835368&seg=8&ft=nprml&f=432885101","nprAudioM3u":"http://api.npr.org/m3u/1432910358-4d3370.m3u?orgId=1&topicId=1053&d=217&p=2&story=432885101&t=progseg&e=432835368&seg=8&ft=nprml&f=432885101","path":"/bayareabites/99552/in-search-of-salvation-from-drought-california-looks-down-under","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3?orgId=1&topicId=1053&d=217&p=2&story=432885101&t=progseg&e=432835368&seg=8&ft=nprml&f=432885101","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\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>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99552/in-search-of-salvation-from-drought-california-looks-down-under","authors":["byline_bayareabites_99552"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_701","bayareabites_13888","bayareabites_11813"],"featImg":"bayareabites_99556","label":"bayareabites"},"bayareabites_98706":{"type":"posts","id":"bayareabites_98706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98706","score":null,"sort":[1438200385000]},"guestAuthors":[],"slug":"the-last-great-peach-event","title":"The Last Great Peach Event?","publishDate":1438200385,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Each August, farmers market shoppers look forward to the height of peach season, a sticky-sweet time when the stone fruit stars of summer have their day.\u003c/p>\n\u003cp>“We get the best varieties like the O’Henry and the Angelus, both full of flavor and lots of sugar,” says third-generation farmer Victor Martino of \u003ca href=\"http://www.cuesa.org/seller/bella-viva-orchards\">Bella Viva Orchards\u003c/a>. “Not that the peaches aren’t good in June and July, but the best ones come in August.”\u003c/p>\n\u003cp>And nothing heralds peak peach season like Bella Viva Orchards’ \u003ca href=\"https://www.facebook.com/events/384628441731049/\">Great Peach Event\u003c/a>, now in its seventh year at the Ferry Plaza Farmers Market, scheduled for August 1. Fruit-laden trees yield such a heavy crop that the Martino family offers flats of freshly picked organic peaches at half price, for one day only, much to the delight of pie bakers, preserve makers, and peach fanatics of all stripes.\u003c/p>\n\u003cp>But the summer indulgence comes with some sobering news: if the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. This year Bella Viva received half their usual water allotment. Next year, the family may have to start tearing out their orchards.\u003c/p>\n\u003ch2>Conserving Where It Counts\u003c/h2>\n\u003cfigure id=\"attachment_98710\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sweetspot08.jpg\" alt=\"Victor Martino of Bella Viva Orchards\" width=\"320\" height=\"320\" class=\"size-full wp-image-98710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-75x75.jpg 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">Victor Martino of Bella Viva Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California’s stone fruit season came about \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/06/12/drought-dispatch-the-state-of-stone-fruit-season/\">two weeks ahead of schedule\u003c/a> this season at many farms. The mild winter caused trees to blossom early, creating earlier fruit set. Like any experienced farmer, Martino has been taking the seasonal fluctuations in stride, but the four-year drought has been difficult to weather.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Peach trees need 32 to 36 inches of water per year to be fruitful, but this year Bella Viva’s water allotments for their Denair and Modesto properties were only 16 and 18 inches. His orchards of nuts and apricots, peaches, nectarines, plums, persimmons, and other fruit rely on water from the Sierra snowpack. As the snow melts, it slowly fills a reservoir and is released through a canal system and distributed through local irrigation districts. When there’s no snowpack, there’s no water.\u003c/p>\n\u003cp>With half his usual water allotment, Martino has gotten more creative and conservative with his water use, and been forced to make some tough decisions. He converted five acres of prune orchards to irrigation from his domestic well and installed micro-sprinklers, which are far more water-efficient than the traditional method of flood irrigation. He started dry-farming (as in, not watering) his grapes, and he’s pulled out five acres of apricots.\u003c/p>\n\u003cp>“It’s a terrible situation,” he says. “It’s like, when you don’t have enough food, which kids do you feed, you know?\u003c/p>\n\u003ch2>Fearing for the Future\u003c/h2>\n\u003cp>Looking forward to next year, Martino fears for the worse. “I don’t think our family has been this concerned about the future since about 1921, when they left Italy to come here,” he says.\u003c/p>\n\u003cp>Martino’s family started growing stone fruit in California the 1940s. His parents were among the original group of farmers to found Alemany Farmers Market, San Francisco’s first. When Martino took over the farm, he started converting the orchards to organic and expanded the farm’s dried fruit business.\u003c/p>\n\u003cp>Another year of drought could put an end to that legacy. “It’s a whole livelihood, not just for me but for others in the same situation,” Martino says. “I try not to think about that, because that’s a scary thought.”\u003c/p>\n\u003cfigure id=\"attachment_98709\" class=\"wp-caption alignright\" style=\"max-width: 220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bella_viva.jpg\" alt=\"Martino family of Bella Viva Orchards\" width=\"220\" height=\"196\" class=\"size-full wp-image-98709\">\u003cfigcaption class=\"wp-caption-text\">Martino family of Bella Viva Orchards \u003ccite>(Ching Lee, \u003ca href=\"http://www.californiabountiful.com/\" target=\"_blank\">California Bountiful\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The future for Bella Viva and many other Central Valley farmers depends on the snowpack. If the snow doesn’t come, Martino could face zero water allotment next year. And if stone fruit trees aren’t watered, they start to die. Trees that survive may continue to bear fruit for a while, but the yields are too low to justify the irrigation and labor that goes into maintaining them.\u003c/p>\n\u003cp>“We can only cut back so much on the water that we give the trees,” he says. “Last year we stretched the little bit that we had too far, and it hurt the bud development.”\u003c/p>\n\u003cp>Worst case, trees will be torn out, ground up, and sold to electric power plants as fuel. “That would be a travesty,” says Martino. “We’ll be out of the farmers markets, we’ll be out of business, and who knows what I’ll do. I just know how to grow fruit. I don’t know how to do anything else.”\u003c/p>\n\u003ch2>Praying for Rain\u003c/h2>\n\u003cp>If \u003ca href=\"http://www.latimes.com/local/california/la-me-el-nino-north-20150723-story.html#page=1\">predictions of El Niño\u003c/a> come true, we could be in for a wet winter that will help to replenish our snowpack and reservoirs next year, and bring much-needed relief to farmers like Martino. For now, he is praying for rain and hoping for reform in California’s water management, which allows for unlimited groundwater use.\u003c/p>\n\u003cp>“Groundwater pumping has to be regulated,” says Martino. “Intelligent people in the community have to come together to figure out how to regulate the underground water supply, so that we don’t just use it all up and then it’s gone.”\u003c/p>\n\u003cp>At the Great Peach Event on August 1, Bella Viva will be offering their perfectly ripe certified organic Angelus peaches, a large, low-acid freestone variety that is reminiscent of the famed Elberta.\u003c/p>\n\u003cp>“The Angelus is my favorite variety of all peaches, says Martino, “very peachy, very meaty, and not overly dense, but not overly juicy either.” With a beautiful red-gold skin and a peach-perfect golden hue, it’s a model variety for jams, pies, and straight-up eating.\u003c/p>\n\u003cp>While precipitation may out of our hands, we can support farmers through the drought by savoring peach season while it lasts, and giving thanks for the hard work and precious water that goes into each sweet and juicy bite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Save the date! The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only. That’s just $15 per 10- to 12-pound flat.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only.","status":"publish","parent":0,"modified":1438293060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1099},"headData":{"title":"The Last Great Peach Event? | KQED","description":"If the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Last Great Peach Event?","datePublished":"2015-07-29T20:06:25.000Z","dateModified":"2015-07-30T21:51:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98706 http://ww2.kqed.org/bayareabites/?p=98706","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/29/the-last-great-peach-event/","disqusTitle":"The Last Great Peach Event?","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/98706/the-last-great-peach-event","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each August, farmers market shoppers look forward to the height of peach season, a sticky-sweet time when the stone fruit stars of summer have their day.\u003c/p>\n\u003cp>“We get the best varieties like the O’Henry and the Angelus, both full of flavor and lots of sugar,” says third-generation farmer Victor Martino of \u003ca href=\"http://www.cuesa.org/seller/bella-viva-orchards\">Bella Viva Orchards\u003c/a>. “Not that the peaches aren’t good in June and July, but the best ones come in August.”\u003c/p>\n\u003cp>And nothing heralds peak peach season like Bella Viva Orchards’ \u003ca href=\"https://www.facebook.com/events/384628441731049/\">Great Peach Event\u003c/a>, now in its seventh year at the Ferry Plaza Farmers Market, scheduled for August 1. Fruit-laden trees yield such a heavy crop that the Martino family offers flats of freshly picked organic peaches at half price, for one day only, much to the delight of pie bakers, preserve makers, and peach fanatics of all stripes.\u003c/p>\n\u003cp>But the summer indulgence comes with some sobering news: if the drought persists, this could be the last year not only for the Great Peach Event, but for the Martino family’s fruit farming. This year Bella Viva received half their usual water allotment. Next year, the family may have to start tearing out their orchards.\u003c/p>\n\u003ch2>Conserving Where It Counts\u003c/h2>\n\u003cfigure id=\"attachment_98710\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sweetspot08.jpg\" alt=\"Victor Martino of Bella Viva Orchards\" width=\"320\" height=\"320\" class=\"size-full wp-image-98710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sweetspot08-75x75.jpg 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">Victor Martino of Bella Viva Orchards \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California’s stone fruit season came about \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/06/12/drought-dispatch-the-state-of-stone-fruit-season/\">two weeks ahead of schedule\u003c/a> this season at many farms. The mild winter caused trees to blossom early, creating earlier fruit set. Like any experienced farmer, Martino has been taking the seasonal fluctuations in stride, but the four-year drought has been difficult to weather.\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>Peach trees need 32 to 36 inches of water per year to be fruitful, but this year Bella Viva’s water allotments for their Denair and Modesto properties were only 16 and 18 inches. His orchards of nuts and apricots, peaches, nectarines, plums, persimmons, and other fruit rely on water from the Sierra snowpack. As the snow melts, it slowly fills a reservoir and is released through a canal system and distributed through local irrigation districts. When there’s no snowpack, there’s no water.\u003c/p>\n\u003cp>With half his usual water allotment, Martino has gotten more creative and conservative with his water use, and been forced to make some tough decisions. He converted five acres of prune orchards to irrigation from his domestic well and installed micro-sprinklers, which are far more water-efficient than the traditional method of flood irrigation. He started dry-farming (as in, not watering) his grapes, and he’s pulled out five acres of apricots.\u003c/p>\n\u003cp>“It’s a terrible situation,” he says. “It’s like, when you don’t have enough food, which kids do you feed, you know?\u003c/p>\n\u003ch2>Fearing for the Future\u003c/h2>\n\u003cp>Looking forward to next year, Martino fears for the worse. “I don’t think our family has been this concerned about the future since about 1921, when they left Italy to come here,” he says.\u003c/p>\n\u003cp>Martino’s family started growing stone fruit in California the 1940s. His parents were among the original group of farmers to found Alemany Farmers Market, San Francisco’s first. When Martino took over the farm, he started converting the orchards to organic and expanded the farm’s dried fruit business.\u003c/p>\n\u003cp>Another year of drought could put an end to that legacy. “It’s a whole livelihood, not just for me but for others in the same situation,” Martino says. “I try not to think about that, because that’s a scary thought.”\u003c/p>\n\u003cfigure id=\"attachment_98709\" class=\"wp-caption alignright\" style=\"max-width: 220px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bella_viva.jpg\" alt=\"Martino family of Bella Viva Orchards\" width=\"220\" height=\"196\" class=\"size-full wp-image-98709\">\u003cfigcaption class=\"wp-caption-text\">Martino family of Bella Viva Orchards \u003ccite>(Ching Lee, \u003ca href=\"http://www.californiabountiful.com/\" target=\"_blank\">California Bountiful\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The future for Bella Viva and many other Central Valley farmers depends on the snowpack. If the snow doesn’t come, Martino could face zero water allotment next year. And if stone fruit trees aren’t watered, they start to die. Trees that survive may continue to bear fruit for a while, but the yields are too low to justify the irrigation and labor that goes into maintaining them.\u003c/p>\n\u003cp>“We can only cut back so much on the water that we give the trees,” he says. “Last year we stretched the little bit that we had too far, and it hurt the bud development.”\u003c/p>\n\u003cp>Worst case, trees will be torn out, ground up, and sold to electric power plants as fuel. “That would be a travesty,” says Martino. “We’ll be out of the farmers markets, we’ll be out of business, and who knows what I’ll do. I just know how to grow fruit. I don’t know how to do anything else.”\u003c/p>\n\u003ch2>Praying for Rain\u003c/h2>\n\u003cp>If \u003ca href=\"http://www.latimes.com/local/california/la-me-el-nino-north-20150723-story.html#page=1\">predictions of El Niño\u003c/a> come true, we could be in for a wet winter that will help to replenish our snowpack and reservoirs next year, and bring much-needed relief to farmers like Martino. For now, he is praying for rain and hoping for reform in California’s water management, which allows for unlimited groundwater use.\u003c/p>\n\u003cp>“Groundwater pumping has to be regulated,” says Martino. “Intelligent people in the community have to come together to figure out how to regulate the underground water supply, so that we don’t just use it all up and then it’s gone.”\u003c/p>\n\u003cp>At the Great Peach Event on August 1, Bella Viva will be offering their perfectly ripe certified organic Angelus peaches, a large, low-acid freestone variety that is reminiscent of the famed Elberta.\u003c/p>\n\u003cp>“The Angelus is my favorite variety of all peaches, says Martino, “very peachy, very meaty, and not overly dense, but not overly juicy either.” With a beautiful red-gold skin and a peach-perfect golden hue, it’s a model variety for jams, pies, and straight-up eating.\u003c/p>\n\u003cp>While precipitation may out of our hands, we can support farmers through the drought by savoring peach season while it lasts, and giving thanks for the hard work and precious water that goes into each sweet and juicy bite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Save the date! The Great Peach Event is Saturday, August 1. Bella Viva Orchards will be offering flats of certified organic yellow peaches at half price for one day only. That’s just $15 per 10- to 12-pound flat.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98706/the-last-great-peach-event","authors":["byline_bayareabites_98706"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_14673","bayareabites_13888","bayareabites_11813","bayareabites_233","bayareabites_14674","bayareabites_2267","bayareabites_218"],"featImg":"bayareabites_98708","label":"bayareabites"},"bayareabites_98567":{"type":"posts","id":"bayareabites_98567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98567","score":null,"sort":[1437781364000]},"guestAuthors":[],"slug":"salt-is-slowly-crippling-californias-almond-industry","title":"Salt Is Slowly Crippling California's Almond Industry","publishDate":1437781364,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","status":"publish","parent":0,"modified":1437781364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":775},"headData":{"title":"Salt Is Slowly Crippling California's Almond Industry | KQED","description":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salt Is Slowly Crippling California's Almond Industry","datePublished":"2015-07-24T23:42:44.000Z","dateModified":"2015-07-24T23:42:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98567 http://ww2.kqed.org/bayareabites/?p=98567","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/24/salt-is-slowly-crippling-californias-almond-industry/","disqusTitle":"Salt Is Slowly Crippling California's Almond Industry","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425904033","nprApiLink":"http://api.npr.org/query?id=425904033&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/24/425904033/salt-is-slowly-crippling-california-s-almond-industry?ft=nprml&f=425904033","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Jul 2015 16:34:00 -0400","nprStoryDate":"Fri, 24 Jul 2015 16:33:00 -0400","nprLastModifiedDate":"Fri, 24 Jul 2015 16:34:36 -0400","path":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\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>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","authors":["byline_bayareabites_98567"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_13888","bayareabites_11813","bayareabites_1853"],"featImg":"bayareabites_98568","label":"bayareabites"},"bayareabites_96731":{"type":"posts","id":"bayareabites_96731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96731","score":null,"sort":[1433782060000]},"guestAuthors":[],"slug":"drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","title":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water","publishDate":1433782060,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.","status":"publish","parent":0,"modified":1433782060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":1236},"headData":{"title":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water | KQED","description":"An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water","datePublished":"2015-06-08T16:47:40.000Z","dateModified":"2015-06-08T16:47:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96731 http://ww2.kqed.org/bayareabites/?p=96731","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/08/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water/","disqusTitle":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"412037546","nprApiLink":"http://api.npr.org/query?id=412037546&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/08/412037546/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water?ft=nprml&f=412037546","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jun 2015 09:55:00 -0400","nprStoryDate":"Mon, 08 Jun 2015 09:46:00 -0400","nprLastModifiedDate":"Mon, 08 Jun 2015 09:55:27 -0400","path":"/bayareabites/96731/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\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>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96731/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","authors":["byline_bayareabites_96731"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_12","bayareabites_60"],"tags":["bayareabites_13888","bayareabites_11813","bayareabites_14546","bayareabites_1344","bayareabites_14547"],"featImg":"bayareabites_96732","label":"bayareabites"},"bayareabites_88745":{"type":"posts","id":"bayareabites_88745","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88745","score":null,"sort":[1413205208000]},"guestAuthors":[],"slug":"california-farmers-pray-for-rain-prepare-for-continued-drought","title":"California Farmers Pray for Rain, Prepare for Continued Drought","publishDate":1413205208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n","blocks":[],"excerpt":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","status":"publish","parent":0,"modified":1413213586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":542},"headData":{"title":"California Farmers Pray for Rain, Prepare for Continued Drought | KQED","description":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Farmers Pray for Rain, Prepare for Continued Drought","datePublished":"2014-10-13T13:00:08.000Z","dateModified":"2014-10-13T15:19:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88745 http://blogs.kqed.org/bayareabites/?p=88745","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/13/california-farmers-pray-for-rain-prepare-for-continued-drought/","disqusTitle":"California Farmers Pray for Rain, Prepare for Continued Drought","path":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\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>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","authors":["251"],"categories":["bayareabites_752","bayareabites_50","bayareabites_91","bayareabites_60"],"tags":["bayareabites_620","bayareabites_250","bayareabites_13888","bayareabites_10480","bayareabites_11813","bayareabites_134","bayareabites_2143","bayareabites_961","bayareabites_243","bayareabites_667","bayareabites_1344"],"featImg":"bayareabites_88754","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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