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FM","link":"/"}},"bayareabites_136564":{"type":"posts","id":"bayareabites_136564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136564","score":null,"sort":[1585408281000]},"guestAuthors":[],"slug":"essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","title":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk","publishDate":1585408281,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='The Latest on the Coronavirus']\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. But it is a risk.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk\">NPR\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Essential%27+Status+Means+Jobs+For+Farmworkers%2C+But+Greater+Virus+Risk&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Farmworkers are still working during the coronavirus epidemic. They're essential. But they're also at greater risk of infection.","status":"publish","parent":0,"modified":1585408599,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1040},"headData":{"title":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk | KQED","description":"Farmworkers are still working during the coronavirus epidemic. They're essential. But they're also at greater risk of infection.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk","datePublished":"2020-03-28T15:11:21.000Z","dateModified":"2020-03-28T15:16:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136564 https://ww2.kqed.org/bayareabites/?p=136564","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/28/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk/","disqusTitle":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk","nprImageCredit":"Ariana Drehsler","nprByline":"Dan Charles","nprImageAgency":"AFP via Getty Images","nprStoryId":"821449729","nprApiLink":"http://api.npr.org/query?id=821449729&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk?ft=nprml&f=821449729","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Mar 2020 14:37:00 -0400","nprStoryDate":"Fri, 27 Mar 2020 13:50:30 -0400","nprLastModifiedDate":"Fri, 27 Mar 2020 14:37:49 -0400","path":"/bayareabites/136564/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"coronavirus, covid-19","label":"The Latest on the Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. But it is a risk.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk\">NPR\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Essential%27+Status+Means+Jobs+For+Farmworkers%2C+But+Greater+Virus+Risk&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136564/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","authors":["byline_bayareabites_136564"],"categories":["bayareabites_1874","bayareabites_95","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_250","bayareabites_16549","bayareabites_16545","bayareabites_1057","bayareabites_3644"],"featImg":"bayareabites_136567","label":"bayareabites"},"bayareabites_125102":{"type":"posts","id":"bayareabites_125102","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125102","score":null,"sort":[1518815057000]},"guestAuthors":[],"slug":"eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","title":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine","publishDate":1518815057,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.","status":"publish","parent":0,"modified":1518815057,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":855},"headData":{"title":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine | KQED","description":"Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine","datePublished":"2018-02-16T21:04:17.000Z","dateModified":"2018-02-16T21:04:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125102 https://ww2.kqed.org/bayareabites/?p=125102","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/16/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine/","disqusTitle":"Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine","nprImageCredit":"Matthew Christopher Miller","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Good Land Organics","nprStoryId":"585409126","nprApiLink":"http://api.npr.org/query?id=585409126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/16/585409126/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine?ft=nprml&f=585409126","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Feb 2018 13:01:00 -0500","nprStoryDate":"Fri, 16 Feb 2018 13:01:22 -0500","nprLastModifiedDate":"Fri, 16 Feb 2018 13:01:22 -0500","path":"/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\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>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine","authors":["byline_bayareabites_125102"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_250","bayareabites_125"],"featImg":"bayareabites_125103","label":"bayareabites"},"bayareabites_115468":{"type":"posts","id":"bayareabites_115468","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115468","score":null,"sort":[1487432167000]},"guestAuthors":[],"slug":"as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","title":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","publishDate":1487432167,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That's what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said \"no.\"\u003c/p>\n\u003cp>\"They're all pursuing other professions and interests in life,\" Tom Willey says. \"We considered a number of different alternatives over the last five years of how to hand off the farm.\"\u003c/p>\n\u003cp>The vegetable growers began working the soil in California's Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>\"A lot of us started 30 to 40 years ago and it's time to hand the baton to somebody else,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. \"Organic is becoming very, very popular now,\" he says. \"It's breaking into big conventional retailers now like Costco, Wal-Mart.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Willeys recently announced they're in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It's the same group that took over the Willeys' food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\"Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,\" Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys' land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>\"It looks like really rich, dark soil,\" Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, \"We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.\"\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>\"When it's a family business, it's not only a complicated matter, it's also an emotional matter,\" Quebe says.\u003cem> \u003c/em>\"The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.\"\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. \"Now you have this millennial generation who have a different need for compliments and this whole life-work balance,\" says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master's degree. She realized she didn't want her family's farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there's a huge difference,\" says Nikiko.\u003c/p>\n\u003cp>But Mas doesn't want to just retire and hand over the farm to Nikiko. The farm is his life and he says it's important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>\"If it wasn't so lush and beautiful here – and it wouldn't be if it wasn't an organic farm – I doubt I would've come back,\" says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn't an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he's retired. His kids weren't interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>\"We like it because he has a son-in-law who's involved, so that's another young person getting into farming,\" says Peterson. \"It's very hard for young people to get into farming these days because the capital investment is so great just to buy land.\"\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it's up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The pioneers of organic farming are starting to retire. While some are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.","status":"publish","parent":0,"modified":1487432167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1024},"headData":{"title":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In | KQED","description":"The pioneers of organic farming are starting to retire. While some are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","datePublished":"2017-02-18T15:36:07.000Z","dateModified":"2017-02-18T15:36:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115468 https://ww2.kqed.org/bayareabites/?p=115468","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/18/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in/","disqusTitle":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","source":"Farmers and Farms","sourceUrl":"https://ww2.kqed.org/bayareabites/category/farmers-markets/farmers-farmers-markets/","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"515817885","nprApiLink":"http://api.npr.org/query?id=515817885&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/18/515817885/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in?ft=nprml&f=515817885","nprRetrievedStory":"1","nprPubDate":"Sat, 18 Feb 2017 10:00:00 -0500","nprStoryDate":"Sat, 18 Feb 2017 10:00:18 -0500","nprLastModifiedDate":"Sat, 18 Feb 2017 10:00:18 -0500","path":"/bayareabites/115468/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That's what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said \"no.\"\u003c/p>\n\u003cp>\"They're all pursuing other professions and interests in life,\" Tom Willey says. \"We considered a number of different alternatives over the last five years of how to hand off the farm.\"\u003c/p>\n\u003cp>The vegetable growers began working the soil in California's Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>\"A lot of us started 30 to 40 years ago and it's time to hand the baton to somebody else,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. \"Organic is becoming very, very popular now,\" he says. \"It's breaking into big conventional retailers now like Costco, Wal-Mart.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Willeys recently announced they're in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It's the same group that took over the Willeys' food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\"Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,\" Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys' land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>\"It looks like really rich, dark soil,\" Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, \"We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.\"\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>\"When it's a family business, it's not only a complicated matter, it's also an emotional matter,\" Quebe says.\u003cem> \u003c/em>\"The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.\"\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. \"Now you have this millennial generation who have a different need for compliments and this whole life-work balance,\" says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master's degree. She realized she didn't want her family's farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there's a huge difference,\" says Nikiko.\u003c/p>\n\u003cp>But Mas doesn't want to just retire and hand over the farm to Nikiko. The farm is his life and he says it's important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>\"If it wasn't so lush and beautiful here – and it wouldn't be if it wasn't an organic farm – I doubt I would've come back,\" says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn't an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he's retired. His kids weren't interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>\"We like it because he has a son-in-law who's involved, so that's another young person getting into farming,\" says Peterson. \"It's very hard for young people to get into farming these days because the capital investment is so great just to buy land.\"\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it's up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115468/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","authors":["byline_bayareabites_115468"],"categories":["bayareabites_1874","bayareabites_10028"],"tags":["bayareabites_250","bayareabites_132"],"featImg":"bayareabites_115469","label":"source_bayareabites_115468"},"bayareabites_112919":{"type":"posts","id":"bayareabites_112919","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112919","score":null,"sort":[1477579206000]},"guestAuthors":[],"slug":"wrangling-the-climate-impact-of-california-dairy","title":"Wrangling the Climate Impact of California Dairy","publishDate":1477579206,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Away from its sparkling coastal cities and picturesque natural wonders, California hides its massive, steaming pools of literal liquefied shit.\u003c/p>\n\u003cp>You can find them all across the Golden State, with particular density in the fertile Central Valley. They are the most visible—and the worst smelling—impact of the largest dairy industry in America. And they’re a problem.\u003c/p>\n\u003cp>Those hot, churning fecal lagoons are but one byproduct of California’s massive dairy industry, by far the biggest in the U.S. And they in turn create another, in the form of large quantities of methane gas produced as bacteria breakdown the poop—gas that is nearly \u003ca href=\"https://www.epa.gov/ghgemissions/overview-greenhouse-gases#methane\">25 times more destructive\u003c/a> to the climate than carbon dioxide (CO2).\u003c/p>\n\u003cfigure id=\"attachment_112923\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"805\" class=\"size-full wp-image-112923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-800x629.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-768x604.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-1020x802.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-960x755.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-375x295.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-520x409.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Emissions Contradictions\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California’s industry and the state’s drive to reduce its environmental impact have long been at tenuous odds. The state is at once a paragon of environmental responsibility, and home to some of the worst air and water pollution in the country; a leader in both regulating business, and incubating innovations that have helped it become the sixth-largest economy in the world.\u003c/p>\n\u003cp>That confusion was laid bare in a pair of new laws passed this fall. In September, Governor Jerry Brown signed \u003ca href=\"http://www.latimes.com/politics/la-pol-ca-jerry-brown-signs-climate-laws-20160908-snap-story.html\">an ambitious bill\u003c/a> aimed at slashing greenhouse gas emissions, including methane, to 40 percent below 1990 levels by 2030. Those lofty goals would require new regulations of the state’s dairy farms—were it not for \u003ca href=\"http://bigstory.ap.org/article/5b1f0a6b25ee443b951ad61dd0334784/california-governor-backs-rules-cow-landfill-emissions\">the bill Brown signed\u003c/a> several days later, setting aside $50 million from the state’s \u003ca href=\"http://civileats.com/2016/02/02/californias-grand-plan-to-fight-climate-change-on-the-farm-jerry-brown/\">cap and trade funds\u003c/a> to help retrofit gassy dairies and giving the Air Resources Board discretion over how much those dairies would ultimately have to cut emissions.\u003c/p>\n\u003cp>On its face, the law appears to be an environmental victory—but not all advocates are so optimistic.\u003c/p>\n\u003cp>“History has shown that the [Air Resources Board] does not want to regulate dairies,” says Brent Newell, legal director for the \u003ca href=\"http://www.crpe-ej.org/\">Center on Race, Poverty and the Environment\u003c/a>. “Even though it’s had the authority for 10 years, it has not imposed any mandatory regulations, and the dairy industry has used its political power to prevent that.”\u003c/p>\n\u003cp>The Western United Dairymen and Milk Producers Council together spent more than $97,000 lobbying state legislators in the first half of 2016, and another $83,500 in campaign contributions this election cycle, according to state records.\u003c/p>\n\u003cp>The new law “provides a lot of special treatment for dairies that other industries don’t get,” says Newell. “It entrenches the industrial form of dairy production which is the cause of all this methane and air pollution and water pollution in the first place.”\u003c/p>\n\u003cp>There is, at least with current technology, a hard limit on how much methane can really be cut from our current system of animal agriculture. Cows are naturally gassy creatures, producing significant amounts of methane in their basic digestion process. In their fight against SB 1383, the Western United Dairymen and Milk Producers Council \u003ca href=\"http://www.thebusinessjournal.com/news/agriculture/23707-dairy-officials-blast-air-board-over-proposed-methane-reduction-goals\">produced ads\u003c/a> suggesting that environmentalists would go so far as to prevent natural cattle off-gassing, creating unnaturally exploding cows.\u003c/p>\n\u003cp>“You feed a cow and she makes milk and the rest comes out the back end,” says U.C. Davis livestock waste management specialist Deanne Meyer. “You can’t mess with biology.”\u003c/p>\n\u003cp>Nonetheless, that’s exactly what some scientists are trying to do.\u003c/p>\n\u003cfigure id=\"attachment_112924\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane3.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"904\" class=\"size-full wp-image-112924\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In 2014, Argentinean government \u003ca href=\"https://www.fastcoexist.com/3028933/these-backpacks-for-cows-collect-their-fart-gas-and-store-it-for-energy\">researchers unveiled backpacks\u003c/a> that collect cows’ digestive gases before they’re released into the atmosphere, through a tube inserted into their gut. About a quarter of that gas is methane, which can then be separated and used for fuel.\u003c/p>\n\u003cp>But the backpacks are currently just a proof of concept, and they’ve been largely dismissed stateside, as have other attempts to hack cow digestion, including the recent development in Denmark of a \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-37618474\">super grass\u003c/a> that is easier for cows to digest. Enteric methane emissions are taken for granted, at least for now. Which puts us back into the shit.\u003c/p>\n\u003cp>Most California dairy farms are big operations, with hundreds if not thousands of head of cattle that spend much of their lives in close quarters. To clean them quickly and easily, those quarters are flushed with water, concentrating the cows’ waste into manure ponds that in turn offgas more than half of dairy methane.\u003c/p>\n\u003cp>\u003cstrong>Is There a Methane Digester Strategy?\u003c/strong>\u003c/p>\n\u003cp>Over the past 30 years, some dairies have sought to cut their emissions voluntarily, treating poo pools more as a usable byproduct than a toxic environmental impact. At scale, decomposing cow manure can be broken down in anaerobic digesters.\u003c/p>\n\u003cfigure id=\"attachment_112925\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane4-justlabels.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"956\" class=\"size-full wp-image-112925\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>“Methane is a big enough issue in California and throughout the world that we need to deal with, and SB 1383 is kind of the direction we’ve been going in all along,” says Albert Straus, who began operating a digester on his Marin County farm, \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>, in 2004.\u003c/p>\n\u003cp>Today, his facility captures enough methane processed into electricity to run the farm, while the leftover power gets sent back to the grid. But for all the latent potential these digesters have to offset the climate impact of California’s dairies, fewer than 1 percent of the state’s facilities are currently using them, due to a combination of high initial costs, difficult ongoing maintenance, and limited ability to use or store the energy they create.\u003c/p>\n\u003cp>“We haven’t yet really figured out if we can afford the digester strategy,” says Jeanne Merrill, policy director at \u003ca href=\"http://calclimateag.org/\">California Climate and Agriculture Network\u003c/a>.\u003c/p>\n\u003cp>“They’re not economical to operate without massive public subsidies,” says Newell.\u003c/p>\n\u003cp>Between build-out, equipment, and connecting to the existing electric grid, the cost of a digester is generally accepted to be at least a half million dollars, with some estimates closer to $2 million. But Straus doesn’t think it needs to be that way. “Most of those systems take so long to pay off that it’s not realistic,” he says. But his digester cost less than $350,000, with about $150,000 of that covered through government aid, “by simplifying it and making it not built like a Mercedes Benz.”\u003c/p>\n\u003cp>“At the end of the day you have to be concerned about the cost,” says Straus. “If you don’t survive as a business, there won’t be digesters operating anyway.”\u003c/p>\n\u003cp>A “digester-first” approach to manure management presumes that manure lagoons are an inevitable cost of the dairy business—and that the other pollutants created in the digestion process are worth it. But environmental advocates disagree. Instead of being flushed into lagoons, manure can also be \u003ca href=\"https://www.marincarbonproject.org/\">scraped, gathered, and composted\u003c/a>, or cows can be let out to pasture with the manure allowed to decompose in small amounts across the land, which naturally results in less methane—both strategies that would incur other costs in tools, labor, and additional land. But at least some of the funding earmarked for dairy retrofitting in SB 1383 could be spent on these other methods.\u003c/p>\n\u003cp>“We would like to see at least 50 percent of those funds go to a diversity of dairy management strategies beyond digesters,” says Merrill.\u003c/p>\n\u003cp>“We have to make sure that this money will be spent in a way that won’t cause more harm,” says Newell. “The silver lining is we made sure that pasture was a recognized manure methane reduction strategy. The other victory we got was a limit on how that $50 million would be spent so it would not lead to an increase in air pollution.”\u003c/p>\n\u003cp>If every scrap of decomposing dairy dung were absorbed by pasture, composted, or digested, the industry as a whole might have an outside, theoretical shot at cutting its methane emissions by 40 percent. But these efforts likely come at great capital, labor, and time costs when the industry is already struggling, so it’s unclear from where the will to change might come.\u003c/p>\n\u003cp>“California dairymen are incredibly innovative and resilient and the people who are here today have made huge modifications to their operations to be more efficient and more mindful about how they use their resources,” says U.C. Davis’ Deanne Meyer. “If you look at our carbon footprint per gallon of milk produced, it’s not going to get much more efficient than what we have going on in California.”\u003c/p>\n\u003cp>But regardless of any green goals, lofty or otherwise, California’s dairy farms and their manure lagoons aren’t in imminent danger of sweeping change. The new law provides for an eight-year research period, with the Air Resources Board expected to issue recommendations for emission cuts in 2024.\u003c/p>\n\u003cp>\u003cstrong>Dairy Demand May Be Biggest Challenge\u003c/strong>\u003c/p>\n\u003cp>To some degree, California’s dairy majority allows the state to lead U.S. agriculture by example: either toward a more sustainable future, or more of the status quo. But it is hardly a closed economy. Golden State dairy farmers are already grappling with the basic harsh realities of agriculture business, in the form of \u003ca href=\"http://www.cnbc.com/2015/02/10/california-drought-states-tempt-california-dairy-farms--we-have-water.html\">state-wide drought\u003c/a> and a global dip in milk prices. The state has lost hundreds of dairy farms in recent years, both to other states with more water and fewer regulations, and full-scale closure, even as consumers are demanding more dairy than ever.\u003c/p>\n\u003cfigure id=\"attachment_112926\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"563\" class=\"size-full wp-image-112926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-520x286.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In their 2011 \u003ca href=\"http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/\">Meat-Eater’s Guide to Climate Change and Health\u003c/a>, the Environmental Working Group ranked cheese third highest for emissions on a list of 20 foods, just below beef and lamb, but higher than pork, chicken, turkey, farmed salmon, and eggs. And \u003ca href=\"http://www.fao.org/publications/sofa/sofa2016/en/\">a new U.N. report\u003c/a> on climate change and food security urges the adoption of more plant-based alternatives.\u003c/p>\n\u003cp>Yet despite mounting evidence of its environmental impact, dairy production still outpaces that rising demand, as farmers try to milk more profits from falling prices. The U.S. Department of Agriculture recently announced it would be \u003ca href=\"http://www.wsj.com/articles/usda-to-buy-additional-20-million-of-cheese-1476217829\">buying millions of pounds of cheese \u003c/a>in an attempt to offset a growing glut, but it’ll be a small bite. Some farmers are simply \u003ca href=\"http://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumping their surplus milk\u003c/a>—more than 43 million gallons of it.\u003c/p>\n\u003cp>As \u003ca href=\"http://mobile.reuters.com/article/idUSKCN11X1TG\">methane emissions\u003c/a> continue to rise precipitously—in no small part due to expanding animal agriculture operations worldwide—the potential impact of California’s new rules is still as murky as an industrial farm’s manure lagoon. If any state is to successfully retrofit otherwise harmful animal agriculture practices, it will have to strike an effective balance between industry and the rest of society—a balance that environmental advocates say is entirely achievable.\u003c/p>\n\u003cp>“There’s room for eating ice cream and cheese and butter we just need to produce it in a climate-responsible way,” says Brent Newell. “We can’t have forms of food production that have massive climate impacts.”\u003c/p>\n\u003cp>“The system we’ve had does not work, so how do we create a system that’s more sustainable? Methane digestion is a piece of it, organic farming is a piece, carbon farming is a piece, being a good member of the community,” says Albert Straus. “Sustainability is all those components. But at the end of the day, you still have to be a profitable business.”\u003c/p>\n\u003cp>And at the end of the day, California’s eyes may be bigger than its plate.\u003c/p>\n\u003cp>“How do you keep the price of the product reasonable and resource use accountable?” asks Meyer. After all: “We’re just California.”\u003c/p>\n\u003ch3>ABOUT THE WRITER\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Susie Cagle is a journalist and illustrator in Oakland, California. She has written and drawn for \u003cem>The New York Times\u003c/em>, \u003cem>The Guardian\u003c/em>, ProPublica, and others.\u003c/p>\n\n","blocks":[],"excerpt":"Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?","status":"publish","parent":0,"modified":1477579206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":2046},"headData":{"title":"Wrangling the Climate Impact of California Dairy | KQED","description":"Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wrangling the Climate Impact of California Dairy","datePublished":"2016-10-27T14:40:06.000Z","dateModified":"2016-10-27T14:40:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112919 http://ww2.kqed.org/bayareabites/?p=112919","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/27/wrangling-the-climate-impact-of-california-dairy/","disqusTitle":"Wrangling the Climate Impact of California Dairy","nprByline":"\u003ca href=\"http://civileats.com/author/scagle/\">Susie Cagle\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">CIvil Eats\u003c/a>","path":"/bayareabites/112919/wrangling-the-climate-impact-of-california-dairy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Could new methane emissions regulations tend a greener California, or sour the state’s dairy industry?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Away from its sparkling coastal cities and picturesque natural wonders, California hides its massive, steaming pools of literal liquefied shit.\u003c/p>\n\u003cp>You can find them all across the Golden State, with particular density in the fertile Central Valley. They are the most visible—and the worst smelling—impact of the largest dairy industry in America. And they’re a problem.\u003c/p>\n\u003cp>Those hot, churning fecal lagoons are but one byproduct of California’s massive dairy industry, by far the biggest in the U.S. And they in turn create another, in the form of large quantities of methane gas produced as bacteria breakdown the poop—gas that is nearly \u003ca href=\"https://www.epa.gov/ghgemissions/overview-greenhouse-gases#methane\">25 times more destructive\u003c/a> to the climate than carbon dioxide (CO2).\u003c/p>\n\u003cfigure id=\"attachment_112923\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"805\" class=\"size-full wp-image-112923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-800x629.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-768x604.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-1020x802.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-960x755.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-375x295.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane2-1024x805-520x409.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Emissions Contradictions\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California’s industry and the state’s drive to reduce its environmental impact have long been at tenuous odds. The state is at once a paragon of environmental responsibility, and home to some of the worst air and water pollution in the country; a leader in both regulating business, and incubating innovations that have helped it become the sixth-largest economy in the world.\u003c/p>\n\u003cp>That confusion was laid bare in a pair of new laws passed this fall. In September, Governor Jerry Brown signed \u003ca href=\"http://www.latimes.com/politics/la-pol-ca-jerry-brown-signs-climate-laws-20160908-snap-story.html\">an ambitious bill\u003c/a> aimed at slashing greenhouse gas emissions, including methane, to 40 percent below 1990 levels by 2030. Those lofty goals would require new regulations of the state’s dairy farms—were it not for \u003ca href=\"http://bigstory.ap.org/article/5b1f0a6b25ee443b951ad61dd0334784/california-governor-backs-rules-cow-landfill-emissions\">the bill Brown signed\u003c/a> several days later, setting aside $50 million from the state’s \u003ca href=\"http://civileats.com/2016/02/02/californias-grand-plan-to-fight-climate-change-on-the-farm-jerry-brown/\">cap and trade funds\u003c/a> to help retrofit gassy dairies and giving the Air Resources Board discretion over how much those dairies would ultimately have to cut emissions.\u003c/p>\n\u003cp>On its face, the law appears to be an environmental victory—but not all advocates are so optimistic.\u003c/p>\n\u003cp>“History has shown that the [Air Resources Board] does not want to regulate dairies,” says Brent Newell, legal director for the \u003ca href=\"http://www.crpe-ej.org/\">Center on Race, Poverty and the Environment\u003c/a>. “Even though it’s had the authority for 10 years, it has not imposed any mandatory regulations, and the dairy industry has used its political power to prevent that.”\u003c/p>\n\u003cp>The Western United Dairymen and Milk Producers Council together spent more than $97,000 lobbying state legislators in the first half of 2016, and another $83,500 in campaign contributions this election cycle, according to state records.\u003c/p>\n\u003cp>The new law “provides a lot of special treatment for dairies that other industries don’t get,” says Newell. “It entrenches the industrial form of dairy production which is the cause of all this methane and air pollution and water pollution in the first place.”\u003c/p>\n\u003cp>There is, at least with current technology, a hard limit on how much methane can really be cut from our current system of animal agriculture. Cows are naturally gassy creatures, producing significant amounts of methane in their basic digestion process. In their fight against SB 1383, the Western United Dairymen and Milk Producers Council \u003ca href=\"http://www.thebusinessjournal.com/news/agriculture/23707-dairy-officials-blast-air-board-over-proposed-methane-reduction-goals\">produced ads\u003c/a> suggesting that environmentalists would go so far as to prevent natural cattle off-gassing, creating unnaturally exploding cows.\u003c/p>\n\u003cp>“You feed a cow and she makes milk and the rest comes out the back end,” says U.C. Davis livestock waste management specialist Deanne Meyer. “You can’t mess with biology.”\u003c/p>\n\u003cp>Nonetheless, that’s exactly what some scientists are trying to do.\u003c/p>\n\u003cfigure id=\"attachment_112924\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane3.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"904\" class=\"size-full wp-image-112924\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In 2014, Argentinean government \u003ca href=\"https://www.fastcoexist.com/3028933/these-backpacks-for-cows-collect-their-fart-gas-and-store-it-for-energy\">researchers unveiled backpacks\u003c/a> that collect cows’ digestive gases before they’re released into the atmosphere, through a tube inserted into their gut. About a quarter of that gas is methane, which can then be separated and used for fuel.\u003c/p>\n\u003cp>But the backpacks are currently just a proof of concept, and they’ve been largely dismissed stateside, as have other attempts to hack cow digestion, including the recent development in Denmark of a \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-37618474\">super grass\u003c/a> that is easier for cows to digest. Enteric methane emissions are taken for granted, at least for now. Which puts us back into the shit.\u003c/p>\n\u003cp>Most California dairy farms are big operations, with hundreds if not thousands of head of cattle that spend much of their lives in close quarters. To clean them quickly and easily, those quarters are flushed with water, concentrating the cows’ waste into manure ponds that in turn offgas more than half of dairy methane.\u003c/p>\n\u003cp>\u003cstrong>Is There a Methane Digester Strategy?\u003c/strong>\u003c/p>\n\u003cp>Over the past 30 years, some dairies have sought to cut their emissions voluntarily, treating poo pools more as a usable byproduct than a toxic environmental impact. At scale, decomposing cow manure can be broken down in anaerobic digesters.\u003c/p>\n\u003cfigure id=\"attachment_112925\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane4-justlabels.gif\" alt=\"Animation by Susie Cagle\" width=\"1500\" height=\"956\" class=\"size-full wp-image-112925\">\u003cfigcaption class=\"wp-caption-text\">Animation by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>“Methane is a big enough issue in California and throughout the world that we need to deal with, and SB 1383 is kind of the direction we’ve been going in all along,” says Albert Straus, who began operating a digester on his Marin County farm, \u003ca href=\"http://strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>, in 2004.\u003c/p>\n\u003cp>Today, his facility captures enough methane processed into electricity to run the farm, while the leftover power gets sent back to the grid. But for all the latent potential these digesters have to offset the climate impact of California’s dairies, fewer than 1 percent of the state’s facilities are currently using them, due to a combination of high initial costs, difficult ongoing maintenance, and limited ability to use or store the energy they create.\u003c/p>\n\u003cp>“We haven’t yet really figured out if we can afford the digester strategy,” says Jeanne Merrill, policy director at \u003ca href=\"http://calclimateag.org/\">California Climate and Agriculture Network\u003c/a>.\u003c/p>\n\u003cp>“They’re not economical to operate without massive public subsidies,” says Newell.\u003c/p>\n\u003cp>Between build-out, equipment, and connecting to the existing electric grid, the cost of a digester is generally accepted to be at least a half million dollars, with some estimates closer to $2 million. But Straus doesn’t think it needs to be that way. “Most of those systems take so long to pay off that it’s not realistic,” he says. But his digester cost less than $350,000, with about $150,000 of that covered through government aid, “by simplifying it and making it not built like a Mercedes Benz.”\u003c/p>\n\u003cp>“At the end of the day you have to be concerned about the cost,” says Straus. “If you don’t survive as a business, there won’t be digesters operating anyway.”\u003c/p>\n\u003cp>A “digester-first” approach to manure management presumes that manure lagoons are an inevitable cost of the dairy business—and that the other pollutants created in the digestion process are worth it. But environmental advocates disagree. Instead of being flushed into lagoons, manure can also be \u003ca href=\"https://www.marincarbonproject.org/\">scraped, gathered, and composted\u003c/a>, or cows can be let out to pasture with the manure allowed to decompose in small amounts across the land, which naturally results in less methane—both strategies that would incur other costs in tools, labor, and additional land. But at least some of the funding earmarked for dairy retrofitting in SB 1383 could be spent on these other methods.\u003c/p>\n\u003cp>“We would like to see at least 50 percent of those funds go to a diversity of dairy management strategies beyond digesters,” says Merrill.\u003c/p>\n\u003cp>“We have to make sure that this money will be spent in a way that won’t cause more harm,” says Newell. “The silver lining is we made sure that pasture was a recognized manure methane reduction strategy. The other victory we got was a limit on how that $50 million would be spent so it would not lead to an increase in air pollution.”\u003c/p>\n\u003cp>If every scrap of decomposing dairy dung were absorbed by pasture, composted, or digested, the industry as a whole might have an outside, theoretical shot at cutting its methane emissions by 40 percent. But these efforts likely come at great capital, labor, and time costs when the industry is already struggling, so it’s unclear from where the will to change might come.\u003c/p>\n\u003cp>“California dairymen are incredibly innovative and resilient and the people who are here today have made huge modifications to their operations to be more efficient and more mindful about how they use their resources,” says U.C. Davis’ Deanne Meyer. “If you look at our carbon footprint per gallon of milk produced, it’s not going to get much more efficient than what we have going on in California.”\u003c/p>\n\u003cp>But regardless of any green goals, lofty or otherwise, California’s dairy farms and their manure lagoons aren’t in imminent danger of sweeping change. The new law provides for an eight-year research period, with the Air Resources Board expected to issue recommendations for emission cuts in 2024.\u003c/p>\n\u003cp>\u003cstrong>Dairy Demand May Be Biggest Challenge\u003c/strong>\u003c/p>\n\u003cp>To some degree, California’s dairy majority allows the state to lead U.S. agriculture by example: either toward a more sustainable future, or more of the status quo. But it is hardly a closed economy. Golden State dairy farmers are already grappling with the basic harsh realities of agriculture business, in the form of \u003ca href=\"http://www.cnbc.com/2015/02/10/california-drought-states-tempt-california-dairy-farms--we-have-water.html\">state-wide drought\u003c/a> and a global dip in milk prices. The state has lost hundreds of dairy farms in recent years, both to other states with more water and fewer regulations, and full-scale closure, even as consumers are demanding more dairy than ever.\u003c/p>\n\u003cfigure id=\"attachment_112926\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg\" alt=\"Illustration by Susie Cagle\" width=\"1024\" height=\"563\" class=\"size-full wp-image-112926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/CivilEatsMethane5-1024x563-520x286.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Illustration by Susie Cagle\u003c/figcaption>\u003c/figure>\n\u003cp>In their 2011 \u003ca href=\"http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/\">Meat-Eater’s Guide to Climate Change and Health\u003c/a>, the Environmental Working Group ranked cheese third highest for emissions on a list of 20 foods, just below beef and lamb, but higher than pork, chicken, turkey, farmed salmon, and eggs. And \u003ca href=\"http://www.fao.org/publications/sofa/sofa2016/en/\">a new U.N. report\u003c/a> on climate change and food security urges the adoption of more plant-based alternatives.\u003c/p>\n\u003cp>Yet despite mounting evidence of its environmental impact, dairy production still outpaces that rising demand, as farmers try to milk more profits from falling prices. The U.S. Department of Agriculture recently announced it would be \u003ca href=\"http://www.wsj.com/articles/usda-to-buy-additional-20-million-of-cheese-1476217829\">buying millions of pounds of cheese \u003c/a>in an attempt to offset a growing glut, but it’ll be a small bite. Some farmers are simply \u003ca href=\"http://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumping their surplus milk\u003c/a>—more than 43 million gallons of it.\u003c/p>\n\u003cp>As \u003ca href=\"http://mobile.reuters.com/article/idUSKCN11X1TG\">methane emissions\u003c/a> continue to rise precipitously—in no small part due to expanding animal agriculture operations worldwide—the potential impact of California’s new rules is still as murky as an industrial farm’s manure lagoon. If any state is to successfully retrofit otherwise harmful animal agriculture practices, it will have to strike an effective balance between industry and the rest of society—a balance that environmental advocates say is entirely achievable.\u003c/p>\n\u003cp>“There’s room for eating ice cream and cheese and butter we just need to produce it in a climate-responsible way,” says Brent Newell. “We can’t have forms of food production that have massive climate impacts.”\u003c/p>\n\u003cp>“The system we’ve had does not work, so how do we create a system that’s more sustainable? Methane digestion is a piece of it, organic farming is a piece, carbon farming is a piece, being a good member of the community,” says Albert Straus. “Sustainability is all those components. But at the end of the day, you still have to be a profitable business.”\u003c/p>\n\u003cp>And at the end of the day, California’s eyes may be bigger than its plate.\u003c/p>\n\u003cp>“How do you keep the price of the product reasonable and resource use accountable?” asks Meyer. After all: “We’re just California.”\u003c/p>\n\u003ch3>ABOUT THE WRITER\u003c/h3>\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>Susie Cagle is a journalist and illustrator in Oakland, California. She has written and drawn for \u003cem>The New York Times\u003c/em>, \u003cem>The Guardian\u003c/em>, ProPublica, and others.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112919/wrangling-the-climate-impact-of-california-dairy","authors":["byline_bayareabites_112919"],"categories":["bayareabites_60"],"tags":["bayareabites_250","bayareabites_9541","bayareabites_10480","bayareabites_15662"],"featImg":"bayareabites_112921","label":"bayareabites"},"bayareabites_109903":{"type":"posts","id":"bayareabites_109903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109903","score":null,"sort":[1465232869000]},"guestAuthors":[],"slug":"beekeepers-feel-the-sting-of-hives-stolen-in-california","title":"Beekeepers Feel The Sting Of Hives Stolen In California","publishDate":1465232869,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.","status":"publish","parent":0,"modified":1465232869,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":801},"headData":{"title":"Beekeepers Feel The Sting Of Hives Stolen In California | KQED","description":"Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beekeepers Feel The Sting Of Hives Stolen In California","datePublished":"2016-06-06T17:07:49.000Z","dateModified":"2016-06-06T17:07:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109903 http://ww2.kqed.org/bayareabites/?p=109903","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/06/beekeepers-feel-the-sting-of-hives-stolen-in-california/","disqusTitle":"Beekeepers Feel The Sting Of Hives Stolen In California","nprImageCredit":"Barbara Rich","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"480192314","nprApiLink":"http://api.npr.org/query?id=480192314&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/06/480192314/beekeepers-feel-the-sting-of-stolen-hives?ft=nprml&f=480192314","nprRetrievedStory":"1","nprPubDate":"Mon, 06 Jun 2016 09:55:00 -0400","nprStoryDate":"Mon, 06 Jun 2016 09:54:00 -0400","nprLastModifiedDate":"Mon, 06 Jun 2016 11:11:48 -0400","path":"/bayareabites/109903/beekeepers-feel-the-sting-of-hives-stolen-in-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\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>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109903/beekeepers-feel-the-sting-of-hives-stolen-in-california","authors":["byline_bayareabites_109903"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_15491","bayareabites_875","bayareabites_250","bayareabites_15492"],"featImg":"bayareabites_109904","label":"bayareabites"},"bayareabites_107943":{"type":"posts","id":"bayareabites_107943","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107943","score":null,"sort":[1458757104000]},"guestAuthors":[],"slug":"with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em","title":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em","publishDate":1458757104,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>[soundcloud url=\"https://api.soundcloud.com/tracks/256846544\" params=\"color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.","status":"publish","parent":0,"modified":1459558460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":738},"headData":{"title":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em | KQED","description":"A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em","datePublished":"2016-03-23T18:18:24.000Z","dateModified":"2016-04-02T00:54:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107943 http://ww2.kqed.org/bayareabites/?p=107943","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/23/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em/","disqusTitle":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em","nprImageCredit":"Ezra David Romero","nprByline":"Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food","nprImageAgency":"Valley Public Radio","nprStoryId":"471437025","nprApiLink":"http://api.npr.org/query?id=471437025&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/23/471437025/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em?ft=nprml&f=471437025","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Mar 2016 13:07:00 -0400","nprStoryDate":"Wed, 23 Mar 2016 12:42:00 -0400","nprLastModifiedDate":"Wed, 23 Mar 2016 13:07:08 -0400","path":"/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/256846544&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false'\n title='https://api.soundcloud.com/tracks/256846544'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\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>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em","authors":["byline_bayareabites_107943"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_875","bayareabites_250","bayareabites_877"],"featImg":"bayareabites_107944","label":"bayareabites"},"bayareabites_107267":{"type":"posts","id":"bayareabites_107267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107267","score":null,"sort":[1456780010000]},"guestAuthors":[],"slug":"herring-headache-the-big-obstacles-to-eating-small-fish-in-california","title":"Herring Headache: The Big Obstacles To Eating Small Fish In California","publishDate":1456780010,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estuary in huge numbers to spawn and are easily caught by the millions. The fishermen fill their holds with herring just yards from the waterfront of downtown San Francisco, where many restaurants serve fresh, locally caught seafood.\u003c/p>\n\u003cp>But they rarely serve herring. Rather, nearly all the herring caught by commercial fishermen in the bay are ultimately fed to animals, including farm-reared fish. The most valuable part of the herring is the females' roe, which is extracted,cured and eaten in Japan as the delicacy \u003cem>kazunoko.\u003c/em>\u003c/p>\n\u003cp>Now, a few sustainable seafood proponents and commercial fishermen are striving to change this – to divert the stream of herring that enters obscure export markets and turn this little fish into a local culinary star.\u003c/p>\n\u003cp>Success, however, has been limited.\u003c/p>\n\u003cp>\"We haven't done nearly a good enough job yet of promoting herring as a local, sustainable food source,\" says \u003ca href=\"http://oceana.org/about-oceana/people-partners/oceana-staff/geoff-shester\">Geoff Shester\u003c/a>, California campaign director for the marine protection group Oceana. \"We live in one of the most progressive, conservation-oriented cities in the country, and virtually no one is utilizing this healthy, sustainable resource that's right in their backyard.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. The fish may also be pickled, smoked and fried.\u003c/p>\n\u003cp>But Americans generally aren't interested in eating small, oily fish with numerous bones – even though, in the case of herring, their oil content is part of what makes them tasty and healthy, and many of their bones are small enough that they can be eaten.\u003c/p>\n\u003cp>\"The mainstream American palate for seafood is really disappointing,\" says commercial fisherman Kirk Lombard, who has a commercially registered kayak and sells hook-and-line-caught fish through his company, \u003ca href=\"http://www.seaforager.com/#!sustainable---information/cz0r\" target=\"_blank\">Sea Forager\u003c/a>. \"People want to eat fish that doesn't have any flavor, and they don't want to deal with bones.\"\u003c/p>\n\u003cp>Chefs and seafood advocates around the world are trying to change this. Last March, 20 star chefs \u003ca href=\"http://perfectprotein.oceana.org/meet-the-chefs/\">gathered in Spain\u003c/a> to discuss the environmental virtues of eating what many still call \"bait fish\" and ways to promote these species – including anchovies, sardines, mackerel and herring – as culinary attractions.\u003c/p>\n\u003cp>But the case of California's herring exemplifies some of the challenges of spreading this message. For one thing, many seafood fans here – and chefs, for that matter – don't know much about herring, says Kenny Belov, owner of Fish Restaurant in Sausalito, Calif.\u003c/p>\n\u003cp>\"When you don't know something is coming into season, you're less excited to use it,\" Belov says. \"Everyone knows when Dungeness crab is supposed to start, and everyone knows when king salmon is supposed to start. How many people can tell you when it's herring season?\"\u003c/p>\n\u003cp>Belov has been trying to get people interested in herring for more than a decade, mainly by featuring it at his restaurant. He also sells herring through his seafood company, \u003ca href=\"http://twoxsea.com/\">TwoXSea\u003c/a>, and has been a sponsor of the annual Sausalito Herring Festival, which just saw its fourth go-around in January. While a few dozen other Bay Area restaurants also serve herring, Belov guesses more than 99 percent of the San Francisco Bay herring catch is processed for roe.\u003c/p>\n\u003cp>This processing happens in British Columbia, home to a large commercial herring industry of its own. Whereas the San Francisco Bay fleet captures, at most, \u003ca href=\"https://www.wildlife.ca.gov/Fishing/Commercial/Landings#26004609-2014\">2,000 or 3,000\u003c/a> tons of herring in a season – and often much less – the Canadian fishery lands \u003ca href=\"http://www.pac.dfo-mpo.gc.ca/science/species-especes/pelagic-pelagique/herring-hareng/herspawn/hcatch1b-eng.html\">15,000 to 30,000\u003c/a> tons a season. The fish processed for their roe are split open and the large, finger-sized egg sacks of the females extracted and reserved for curing.\u003c/p>\n\u003cfigure id=\"attachment_107274\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/herringroe.jpg\" alt=\"For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy <em>kazunoko</em>.\" width=\"700\" height=\"393\" class=\"size-full wp-image-107274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe-400x225.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy \u003cem>kazunoko\u003c/em>. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the \u003ca href=\"http://www.canfisco.com/\" target=\"_blank\">Canadian Fishing Company\u003c/a>, based in Vancouver, all carcasses of herring processed for roe are reduced into fishmeal and sold to farms and aquaculture facilities, including coastal salmon-rearing operations, according to Rob Morley, the company's vice-president of production and corporate development.\u003c/p>\n\u003cp>Feeding these fish to humans would be a better use of all that protein, argues Geoff Shester of Oceana. He says small schooling fish like herring are especially healthy to eat, since they contain low mercury levels compared to predatory species like swordfish, shark and tuna. Small forage fish species are also lower on the food chain, which means it takes less energy for the ocean to produce them, Shester says.\u003c/p>\n\u003cp>Feeding these small fish to bigger, farmed\u003cstrong> \u003c/strong>fish, like salmon or tuna, is relatively wasteful, he says.\u003c/p>\n\u003cp>\"You're actually helping save herring by eating them directly, because if you eat a pound of farmed salmon, it took four pounds of herring to create that salmon,\" Shester says. \"So, you could just eat the one pound of herring directly.\"\u003c/p>\n\u003cp>Lombard \u003ca href=\"https://www.youtube.com/watch?v=tYz6mO5vAWA\" target=\"_blank\">has delivered a TEDx talk\u003c/a> about the importance of eating smaller fishes lower on the food chain and says it makes every bit of sense to eat herring.\u003c/p>\n\u003cp>\"The marine food web is based on eating little fish,\" he tells me. \"They're designed by nature to come back, to resist predation and overfishing. They're the rabbits, the field mice, of the sea.\"\u003c/p>\n\u003cp>It's not just consumer tastes that have impeded efforts to develop a Bay Area market for whole, fresh herring: There are also regulatory hurdles. As things are now, only commercial fishermen with boats and gillnets may sell herring. For these fishermen, who catch herring by the ton, the most profitable way to move the fish onshore and return to the water to catch more is to sell the herring into the roe market, which relies on huge quantities of fish.\u003c/p>\n\u003cp>The handlers who buy seafood at San Francisco's Fisherman's Wharf, says Lombard, are happy to sell handfuls to restaurants and retailers now and then. But the herring, he says, are often in bad shape, and not particularly appetizing for chef shoppers.\u003c/p>\n\u003cp>\"They're choked, beaten, sometimes even walked on, stacked 20 tons deep, and then vacuumed into a giant plastic bin,\" he says.\u003c/p>\n\u003cp>Several years ago, Lombard attempted to create a small-scale, artisanal fishery specifically to provide herring to local restaurants and retailers. He proposed that state fishery regulators adjust the law to allow fishermen using hand-thrown cast nets to catch small quantities of herring to sell directly to markets and restaurants. The proposal, says Lombard, was quickly rejected.\u003c/p>\n\u003cp>Some locals who want herring catch the fish themselves, mainly with small cast nets thrown from the shore. Mike Chin, a Bay Area resident and recreational fisherman, catches several bucketfuls – about 100 pounds – of herring by this method each winter. At home, he smokes, pickles and pan fries his catch. He cooks many whole, and the backbones, pushed to the side of the plate during dinner, can be fried later for a crunchy, delicious snack. The innards and gills are used as garden fertilizer. Virtually nothing is wasted.\u003c/p>\n\u003cp>\"I really think it's great to get the word out about this, that you don't need a big piece of white fillet,\" Chin says. \"You can eat these small fish, and the bones won't kill you.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.","status":"publish","parent":0,"modified":1456780010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1272},"headData":{"title":"Herring Headache: The Big Obstacles To Eating Small Fish In California | KQED","description":"Chefs and environmentalists have been promoting the benefits of eating fish lower down the food chain. But San Francisco's herring fishery shows some of the challenges to spreading that message.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Herring Headache: The Big Obstacles To Eating Small Fish In California","datePublished":"2016-02-29T21:06:50.000Z","dateModified":"2016-02-29T21:06:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107267 http://ww2.kqed.org/bayareabites/?p=107267","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/29/herring-headache-the-big-obstacles-to-eating-small-fish-in-california/","disqusTitle":"Herring Headache: The Big Obstacles To Eating Small Fish In California","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Alastair Bland for NPR","nprStoryId":"467954091","nprApiLink":"http://api.npr.org/query?id=467954091&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/29/467954091/herring-headache-the-big-obstacles-to-eating-small-fish-in-california?ft=nprml&f=467954091","nprRetrievedStory":"1","nprPubDate":"Mon, 29 Feb 2016 07:00:00 -0500","nprStoryDate":"Mon, 29 Feb 2016 07:00:09 -0500","nprLastModifiedDate":"Mon, 29 Feb 2016 07:00:09 -0500","path":"/bayareabites/107267/herring-headache-the-big-obstacles-to-eating-small-fish-in-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estuary in huge numbers to spawn and are easily caught by the millions. The fishermen fill their holds with herring just yards from the waterfront of downtown San Francisco, where many restaurants serve fresh, locally caught seafood.\u003c/p>\n\u003cp>But they rarely serve herring. Rather, nearly all the herring caught by commercial fishermen in the bay are ultimately fed to animals, including farm-reared fish. The most valuable part of the herring is the females' roe, which is extracted,cured and eaten in Japan as the delicacy \u003cem>kazunoko.\u003c/em>\u003c/p>\n\u003cp>Now, a few sustainable seafood proponents and commercial fishermen are striving to change this – to divert the stream of herring that enters obscure export markets and turn this little fish into a local culinary star.\u003c/p>\n\u003cp>Success, however, has been limited.\u003c/p>\n\u003cp>\"We haven't done nearly a good enough job yet of promoting herring as a local, sustainable food source,\" says \u003ca href=\"http://oceana.org/about-oceana/people-partners/oceana-staff/geoff-shester\">Geoff Shester\u003c/a>, California campaign director for the marine protection group Oceana. \"We live in one of the most progressive, conservation-oriented cities in the country, and virtually no one is utilizing this healthy, sustainable resource that's right in their backyard.\"\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>Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. The fish may also be pickled, smoked and fried.\u003c/p>\n\u003cp>But Americans generally aren't interested in eating small, oily fish with numerous bones – even though, in the case of herring, their oil content is part of what makes them tasty and healthy, and many of their bones are small enough that they can be eaten.\u003c/p>\n\u003cp>\"The mainstream American palate for seafood is really disappointing,\" says commercial fisherman Kirk Lombard, who has a commercially registered kayak and sells hook-and-line-caught fish through his company, \u003ca href=\"http://www.seaforager.com/#!sustainable---information/cz0r\" target=\"_blank\">Sea Forager\u003c/a>. \"People want to eat fish that doesn't have any flavor, and they don't want to deal with bones.\"\u003c/p>\n\u003cp>Chefs and seafood advocates around the world are trying to change this. Last March, 20 star chefs \u003ca href=\"http://perfectprotein.oceana.org/meet-the-chefs/\">gathered in Spain\u003c/a> to discuss the environmental virtues of eating what many still call \"bait fish\" and ways to promote these species – including anchovies, sardines, mackerel and herring – as culinary attractions.\u003c/p>\n\u003cp>But the case of California's herring exemplifies some of the challenges of spreading this message. For one thing, many seafood fans here – and chefs, for that matter – don't know much about herring, says Kenny Belov, owner of Fish Restaurant in Sausalito, Calif.\u003c/p>\n\u003cp>\"When you don't know something is coming into season, you're less excited to use it,\" Belov says. \"Everyone knows when Dungeness crab is supposed to start, and everyone knows when king salmon is supposed to start. How many people can tell you when it's herring season?\"\u003c/p>\n\u003cp>Belov has been trying to get people interested in herring for more than a decade, mainly by featuring it at his restaurant. He also sells herring through his seafood company, \u003ca href=\"http://twoxsea.com/\">TwoXSea\u003c/a>, and has been a sponsor of the annual Sausalito Herring Festival, which just saw its fourth go-around in January. While a few dozen other Bay Area restaurants also serve herring, Belov guesses more than 99 percent of the San Francisco Bay herring catch is processed for roe.\u003c/p>\n\u003cp>This processing happens in British Columbia, home to a large commercial herring industry of its own. Whereas the San Francisco Bay fleet captures, at most, \u003ca href=\"https://www.wildlife.ca.gov/Fishing/Commercial/Landings#26004609-2014\">2,000 or 3,000\u003c/a> tons of herring in a season – and often much less – the Canadian fishery lands \u003ca href=\"http://www.pac.dfo-mpo.gc.ca/science/species-especes/pelagic-pelagique/herring-hareng/herspawn/hcatch1b-eng.html\">15,000 to 30,000\u003c/a> tons a season. The fish processed for their roe are split open and the large, finger-sized egg sacks of the females extracted and reserved for curing.\u003c/p>\n\u003cfigure id=\"attachment_107274\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/herringroe.jpg\" alt=\"For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy <em>kazunoko</em>.\" width=\"700\" height=\"393\" class=\"size-full wp-image-107274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/herringroe-400x225.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">For commercial fishermen in the San Francisco Bay, the most valuable part of the herring is the females' roe, which is extracted, cured and eaten in Japan as the delicacy \u003cem>kazunoko\u003c/em>. \u003ccite>(Alastair Bland for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the \u003ca href=\"http://www.canfisco.com/\" target=\"_blank\">Canadian Fishing Company\u003c/a>, based in Vancouver, all carcasses of herring processed for roe are reduced into fishmeal and sold to farms and aquaculture facilities, including coastal salmon-rearing operations, according to Rob Morley, the company's vice-president of production and corporate development.\u003c/p>\n\u003cp>Feeding these fish to humans would be a better use of all that protein, argues Geoff Shester of Oceana. He says small schooling fish like herring are especially healthy to eat, since they contain low mercury levels compared to predatory species like swordfish, shark and tuna. Small forage fish species are also lower on the food chain, which means it takes less energy for the ocean to produce them, Shester says.\u003c/p>\n\u003cp>Feeding these small fish to bigger, farmed\u003cstrong> \u003c/strong>fish, like salmon or tuna, is relatively wasteful, he says.\u003c/p>\n\u003cp>\"You're actually helping save herring by eating them directly, because if you eat a pound of farmed salmon, it took four pounds of herring to create that salmon,\" Shester says. \"So, you could just eat the one pound of herring directly.\"\u003c/p>\n\u003cp>Lombard \u003ca href=\"https://www.youtube.com/watch?v=tYz6mO5vAWA\" target=\"_blank\">has delivered a TEDx talk\u003c/a> about the importance of eating smaller fishes lower on the food chain and says it makes every bit of sense to eat herring.\u003c/p>\n\u003cp>\"The marine food web is based on eating little fish,\" he tells me. \"They're designed by nature to come back, to resist predation and overfishing. They're the rabbits, the field mice, of the sea.\"\u003c/p>\n\u003cp>It's not just consumer tastes that have impeded efforts to develop a Bay Area market for whole, fresh herring: There are also regulatory hurdles. As things are now, only commercial fishermen with boats and gillnets may sell herring. For these fishermen, who catch herring by the ton, the most profitable way to move the fish onshore and return to the water to catch more is to sell the herring into the roe market, which relies on huge quantities of fish.\u003c/p>\n\u003cp>The handlers who buy seafood at San Francisco's Fisherman's Wharf, says Lombard, are happy to sell handfuls to restaurants and retailers now and then. But the herring, he says, are often in bad shape, and not particularly appetizing for chef shoppers.\u003c/p>\n\u003cp>\"They're choked, beaten, sometimes even walked on, stacked 20 tons deep, and then vacuumed into a giant plastic bin,\" he says.\u003c/p>\n\u003cp>Several years ago, Lombard attempted to create a small-scale, artisanal fishery specifically to provide herring to local restaurants and retailers. He proposed that state fishery regulators adjust the law to allow fishermen using hand-thrown cast nets to catch small quantities of herring to sell directly to markets and restaurants. The proposal, says Lombard, was quickly rejected.\u003c/p>\n\u003cp>Some locals who want herring catch the fish themselves, mainly with small cast nets thrown from the shore. Mike Chin, a Bay Area resident and recreational fisherman, catches several bucketfuls – about 100 pounds – of herring by this method each winter. At home, he smokes, pickles and pan fries his catch. He cooks many whole, and the backbones, pushed to the side of the plate during dinner, can be fried later for a crunchy, delicious snack. The innards and gills are used as garden fertilizer. Virtually nothing is wasted.\u003c/p>\n\u003cp>\"I really think it's great to get the word out about this, that you don't need a big piece of white fillet,\" Chin says. \"You can eat these small fish, and the bones won't kill you.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107267/herring-headache-the-big-obstacles-to-eating-small-fish-in-california","authors":["byline_bayareabites_107267"],"categories":["bayareabites_60"],"tags":["bayareabites_250","bayareabites_376","bayareabites_529"],"featImg":"bayareabites_107268","label":"bayareabites"},"bayareabites_103045":{"type":"posts","id":"bayareabites_103045","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103045","score":null,"sort":[1446859782000]},"guestAuthors":[],"slug":"big-trouble-looms-for-california-salmon-and-for-fishermen","title":"Big Trouble Looms For California Salmon — And For Fishermen","publishDate":1446859782,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \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":"Thanks to a blazing hot summer and unusually warm water, early counts of juvenile winter-run Chinook are at extreme low levels. To protect them, regulators may restrict ocean fishing.","status":"publish","parent":0,"modified":1446859782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1082},"headData":{"title":"Big Trouble Looms For California Salmon — And For Fishermen | KQED","description":"Thanks to a blazing hot summer and unusually warm water, early counts of juvenile winter-run Chinook are at extreme low levels. To protect them, regulators may restrict ocean fishing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Big Trouble Looms For California Salmon — And For Fishermen","datePublished":"2015-11-07T01:29:42.000Z","dateModified":"2015-11-07T01:29:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103045 http://ww2.kqed.org/bayareabites/?p=103045","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/06/big-trouble-looms-for-california-salmon-and-for-fishermen/","disqusTitle":"Big Trouble Looms For California Salmon — And For Fishermen","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"454926680","nprApiLink":"http://api.npr.org/query?id=454926680&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/06/454926680/big-trouble-looms-for-california-salmon-and-for-fishermen?ft=nprml&f=454926680","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Nov 2015 13:28:00 -0500","nprStoryDate":"Fri, 06 Nov 2015 13:28:00 -0500","nprLastModifiedDate":"Fri, 06 Nov 2015 13:28:53 -0500","path":"/bayareabites/103045/big-trouble-looms-for-california-salmon-and-for-fishermen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\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>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \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/103045/big-trouble-looms-for-california-salmon-and-for-fishermen","authors":["byline_bayareabites_103045"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_836","bayareabites_15070","bayareabites_80"],"featImg":"bayareabites_103046","label":"bayareabites"},"bayareabites_101906":{"type":"posts","id":"bayareabites_101906","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101906","score":null,"sort":[1444324616000]},"guestAuthors":[],"slug":"californias-vineyards-pressed-to-turn-less-water-into-wine","title":"California's Vineyards Pressed To Turn Less Water Into Wine","publishDate":1444324616,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\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>[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"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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