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Instead, they're empty inside, the result of drought, heat and weather pattern changes that have messed with pistachio tree fertilization.","publishDate":1442072046,"status":"inherit","parent":100413,"modified":1442072342,"caption":"This year, many of the pistachios grown in California's San Joaquin Valley are missing the green, fatty meat that nut lovers crave. Instead, they're empty inside, the result of drought, heat and weather pattern changes that have messed with pistachio tree fertilization.","credit":"tree fertilization. \u003ca href=\"https://www.flickr.com/photos/spyndle/1551050961/in/gallery-clicksnappy-72157624624540659/\">Kreg Steppe/Flickr\u003c/a> ","description":"This year, many of the pistachios grown in California's San Joaquin Valley are missing the green, fatty meat that nut lovers crave. 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fertilization.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-400x266.jpg","width":400,"height":266,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-800x531.jpg","width":800,"height":531,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-1440x957.jpg","width":1440,"height":957,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-1920x1276.jpg","width":1920,"height":1276,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-1180x784.jpg","width":1180,"height":784,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-960x638.jpg","width":960,"height":638,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/09/1551050961_1a98f0a958_o_custom-79615818bd98fb99d3e829235112a6a5400216e7.jpg","width":3000,"height":1993}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_114606":{"type":"authors","id":"byline_bayareabites_114606","meta":{"override":true},"slug":"byline_bayareabites_114606","name":"Dan 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FM","link":"/"}},"bayareabites_114606":{"type":"posts","id":"bayareabites_114606","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114606","score":null,"sort":[1484331947000]},"guestAuthors":[],"slug":"as-rains-soak-california-farmers-test-how-to-store-water-underground","title":"As Rains Soak California, Farmers Test How To Store Water Underground","publishDate":1484331947,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"After years of drought, California is getting drenched with rains. Some scientists and farmers are testing a way to capture that water by filling the state's depleted groundwater aquifers.","status":"publish","parent":0,"modified":1484345007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":800},"headData":{"title":"As Rains Soak California, Farmers Test How To Store Water Underground | KQED","description":"After years of drought, California is getting drenched with rains. Some scientists and farmers are testing a way to capture that water by filling the state's depleted groundwater aquifers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"As Rains Soak California, Farmers Test How To Store Water Underground","datePublished":"2017-01-13T18:25:47.000Z","dateModified":"2017-01-13T22:03:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114606 http://ww2.kqed.org/bayareabites/?p=114606","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/13/as-rains-soak-california-farmers-test-how-to-store-water-underground/","disqusTitle":"As Rains Soak California, Farmers Test How To Store Water Underground","nprImageCredit":"Joe Proudman","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Joe Proudman / Courtesy of UC Davis","nprStoryId":"509179190","nprApiLink":"http://api.npr.org/query?id=509179190&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/12/509179190/as-rains-soak-california-farmers-test-how-to-store-water-underground?ft=nprml&f=509179190","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Jan 2017 18:22:00 -0500","nprStoryDate":"Thu, 12 Jan 2017 15:01:00 -0500","nprLastModifiedDate":"Thu, 12 Jan 2017 20:39:41 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190","nprAudioM3u":"http://api.npr.org/m3u/1509542872-bdd1e0.m3u?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190","path":"/bayareabites/114606/as-rains-soak-california-farmers-test-how-to-store-water-underground","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\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>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114606/as-rains-soak-california-farmers-test-how-to-store-water-underground","authors":["byline_bayareabites_114606"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_11813","bayareabites_15716"],"featImg":"bayareabites_114607","label":"bayareabites"},"bayareabites_111771":{"type":"posts","id":"bayareabites_111771","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111771","score":null,"sort":[1472668678000]},"guestAuthors":[],"slug":"with-water-in-short-supply-one-california-farmer-grows-feed-indoors","title":"With Water In Short Supply, One California Farmer Grows Feed Indoors","publishDate":1472668678,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\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":"The extended drought in California has farmers looking for ways to use less water. Among them, growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.","status":"publish","parent":0,"modified":1472668678,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":645},"headData":{"title":"With Water In Short Supply, One California Farmer Grows Feed Indoors | KQED","description":"The extended drought in California has farmers looking for ways to use less water. Among them, growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Water In Short Supply, One California Farmer Grows Feed Indoors","datePublished":"2016-08-31T18:37:58.000Z","dateModified":"2016-08-31T18:37:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111771 http://ww2.kqed.org/bayareabites/?p=111771","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/31/with-water-in-short-supply-one-california-farmer-grows-feed-indoors/","disqusTitle":"With Water In Short Supply, One California Farmer Grows Feed Indoors","nprByline":"Ezra David Romero, NPR Food","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"491927486","nprApiLink":"http://api.npr.org/query?id=491927486&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/31/491927486/with-water-in-short-supply-california-ranchers-grow-their-feed-indoors?ft=nprml&f=491927486","nprRetrievedStory":"1","nprPubDate":"Wed, 31 Aug 2016 13:22:00 -0400","nprStoryDate":"Wed, 31 Aug 2016 05:10:00 -0400","nprLastModifiedDate":"Wed, 31 Aug 2016 13:22:04 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3?orgId=1&topicId=1053&d=233&p=3&story=491927486&t=progseg&e=492056904&seg=17&ft=nprml&f=491927486","nprAudioM3u":"http://api.npr.org/m3u/1492057190-f06639.m3u?orgId=1&topicId=1053&d=233&p=3&story=491927486&t=progseg&e=492056904&seg=17&ft=nprml&f=491927486","path":"/bayareabites/111771/with-water-in-short-supply-one-california-farmer-grows-feed-indoors","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3?orgId=1&topicId=1053&d=233&p=3&story=491927486&t=progseg&e=492056904&seg=17&ft=nprml&f=491927486","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\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 plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\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/111771/with-water-in-short-supply-one-california-farmer-grows-feed-indoors","authors":["byline_bayareabites_111771"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14958","bayareabites_11813","bayareabites_14168"],"featImg":"bayareabites_111772","label":"bayareabites"},"bayareabites_107847":{"type":"posts","id":"bayareabites_107847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107847","score":null,"sort":[1458588040000]},"guestAuthors":[],"slug":"an-upside-to-climate-change-better-french-wine","title":"An Upside To Climate Change? Better French Wine","publishDate":1458588040,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\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>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.","status":"publish","parent":0,"modified":1458588040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":758},"headData":{"title":"An Upside To Climate Change? Better French Wine | KQED","description":"Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Upside To Climate Change? Better French Wine","datePublished":"2016-03-21T19:20:40.000Z","dateModified":"2016-03-21T19:20:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107847 http://ww2.kqed.org/bayareabites/?p=107847","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/21/an-upside-to-climate-change-better-french-wine/","disqusTitle":"An Upside To Climate Change? Better French Wine","nprImageCredit":"Jeff Pachoud","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AFP/Getty Images","nprStoryId":"470872883","nprApiLink":"http://api.npr.org/query?id=470872883&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/21/470872883/an-upside-to-climate-change-better-french-wine?ft=nprml&f=470872883","nprRetrievedStory":"1","nprPubDate":"Mon, 21 Mar 2016 14:14:00 -0400","nprStoryDate":"Mon, 21 Mar 2016 13:06:00 -0400","nprLastModifiedDate":"Mon, 21 Mar 2016 14:14:19 -0400","path":"/bayareabites/107847/an-upside-to-climate-change-better-french-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\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>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\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>\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/107847/an-upside-to-climate-change-better-french-wine","authors":["byline_bayareabites_107847"],"categories":["bayareabites_358","bayareabites_60","bayareabites_119"],"tags":["bayareabites_14958","bayareabites_836","bayareabites_11813","bayareabites_11772","bayareabites_12139","bayareabites_14748"],"featImg":"bayareabites_107848","label":"bayareabites"},"bayareabites_106333":{"type":"posts","id":"bayareabites_106333","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106333","score":null,"sort":[1453917665000]},"guestAuthors":[],"slug":"the-price-of-almonds-may-have-met-a-slippery-slope","title":"The Price of Almonds May Have Met a Slippery Slope","publishDate":1453917665,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\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":"High almond prices led many California growers to put in new plantings in recent years. Too many, it seems: Oversupply has helped push prices down by about 20 percent.","status":"publish","parent":0,"modified":1453919151,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":747},"headData":{"title":"The Price of Almonds May Have Met a Slippery Slope | KQED","description":"High almond prices led many California growers to put in new plantings in recent years. Too many, it seems: Oversupply has helped push prices down by about 20 percent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Price of Almonds May Have Met a Slippery Slope","datePublished":"2016-01-27T18:01:05.000Z","dateModified":"2016-01-27T18:25:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106333 http://ww2.kqed.org/bayareabites/?p=106333","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/27/the-price-of-almonds-may-have-met-a-slippery-slope/","disqusTitle":"The Price of Almonds May Have Met a Slippery Slope","nprByline":"Ezra David Romero, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a> ","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"463877351","nprApiLink":"http://api.npr.org/query?id=463877351&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/27/463877351/the-price-of-almonds-may-have-met-a-slippery-slope?ft=nprml&f=463877351","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Jan 2016 08:42:00 -0500","nprStoryDate":"Wed, 27 Jan 2016 07:00:00 -0500","nprLastModifiedDate":"Wed, 27 Jan 2016 08:42:00 -0500","path":"/bayareabites/106333/the-price-of-almonds-may-have-met-a-slippery-slope","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\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 real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\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/106333/the-price-of-almonds-may-have-met-a-slippery-slope","authors":["byline_bayareabites_106333"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_15237","bayareabites_11813","bayareabites_835"],"featImg":"bayareabites_106339","label":"bayareabites"},"bayareabites_102065":{"type":"posts","id":"bayareabites_102065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102065","score":null,"sort":[1444669199000]},"guestAuthors":[],"slug":"a-spooky-tale-in-time-for-halloween-weather-cuts-into-pumpkin-crop","title":"A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop","publishDate":1444669199,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.","status":"publish","parent":0,"modified":1444669199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":577},"headData":{"title":"A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop | KQED","description":"Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop","datePublished":"2015-10-12T16:59:59.000Z","dateModified":"2015-10-12T16:59:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102065 http://ww2.kqed.org/bayareabites/?p=102065","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/12/a-spooky-tale-in-time-for-halloween-weather-cuts-into-pumpkin-crop/","disqusTitle":"A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop","nprByline":"Kaomi Goetz, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"447200324","nprApiLink":"http://api.npr.org/query?id=447200324&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/12/447200324/a-spooky-tale-in-time-for-halloween-weather-cuts-into-pumpkin-crop?ft=nprml&f=447200324","nprRetrievedStory":"1","nprPubDate":"Mon, 12 Oct 2015 09:05:00 -0400","nprStoryDate":"Mon, 12 Oct 2015 04:30:00 -0400","nprLastModifiedDate":"Mon, 12 Oct 2015 05:45:54 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3?orgId=1&topicId=1053&d=227&p=3&story=447200324&t=progseg&e=447911048&seg=20&ft=nprml&f=447200324","nprAudioM3u":"http://api.npr.org/m3u/1447911282-ed4c25.m3u?orgId=1&topicId=1053&d=227&p=3&story=447200324&t=progseg&e=447911048&seg=20&ft=nprml&f=447200324","path":"/bayareabites/102065/a-spooky-tale-in-time-for-halloween-weather-cuts-into-pumpkin-crop","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3?orgId=1&topicId=1053&d=227&p=3&story=447200324&t=progseg&e=447911048&seg=20&ft=nprml&f=447200324","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\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 think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102065/a-spooky-tale-in-time-for-halloween-weather-cuts-into-pumpkin-crop","authors":["byline_bayareabites_102065"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_14958","bayareabites_11813","bayareabites_41","bayareabites_8486","bayareabites_14960","bayareabites_1302","bayareabites_11272","bayareabites_2996","bayareabites_2896","bayareabites_530"],"featImg":"bayareabites_102066","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"},"bayareabites_101871":{"type":"posts","id":"bayareabites_101871","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101871","score":null,"sort":[1444195511000]},"guestAuthors":[],"slug":"new-dietary-guidelines-will-not-include-sustainability-goal","title":"New Dietary Guidelines Will Not Include Sustainability Goal","publishDate":1444195511,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A government-appointed panel wanted the federal government's 2015 nutrition advice to consider a food's environmental impact. But the cabinet secretaries with final authority say it won't happen.","status":"publish","parent":0,"modified":1444195511,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":702},"headData":{"title":"New Dietary Guidelines Will Not Include Sustainability Goal | KQED","description":"A government-appointed panel wanted the federal government's 2015 nutrition advice to consider a food's environmental impact. But the cabinet secretaries with final authority say it won't happen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Dietary Guidelines Will Not Include Sustainability Goal","datePublished":"2015-10-07T05:25:11.000Z","dateModified":"2015-10-07T05:25:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101871 http://ww2.kqed.org/bayareabites/?p=101871","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/06/new-dietary-guidelines-will-not-include-sustainability-goal/","disqusTitle":"New Dietary Guidelines Will Not Include Sustainability Goal","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"446369955","nprApiLink":"http://api.npr.org/query?id=446369955&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/06/446369955/new-dietary-guidelines-will-not-include-sustainability-goal?ft=nprml&f=446369955","nprRetrievedStory":"1","nprPubDate":"Tue, 06 Oct 2015 18:36:00 -0400","nprStoryDate":"Tue, 06 Oct 2015 18:16:00 -0400","nprLastModifiedDate":"Tue, 06 Oct 2015 18:36:10 -0400","path":"/bayareabites/101871/new-dietary-guidelines-will-not-include-sustainability-goal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101871/new-dietary-guidelines-will-not-include-sustainability-goal","authors":["byline_bayareabites_101871"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14058","bayareabites_11813","bayareabites_13166"],"featImg":"bayareabites_101872","label":"bayareabites"},"bayareabites_101572":{"type":"posts","id":"bayareabites_101572","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101572","score":null,"sort":[1443806225000]},"guestAuthors":[],"slug":"fancy-a-fig-californias-growers-desperately-hope-you-do","title":"Fancy A Fig? California's Growers Desperately Hope You Do","publishDate":1443806225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","status":"publish","parent":0,"modified":1443807946,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":778},"headData":{"title":"Fancy A Fig? California's Growers Desperately Hope You Do | KQED","description":"California's fig industry has undergone some big changes, but after years of struggles, some farmers hope growing consumer interest in fresh produce might finally provide a turnaround.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fancy A Fig? California's Growers Desperately Hope You Do","datePublished":"2015-10-02T17:17:05.000Z","dateModified":"2015-10-02T17:45:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101572 http://ww2.kqed.org/bayareabites/?p=101572","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/02/fancy-a-fig-californias-growers-desperately-hope-you-do/","disqusTitle":"Fancy A Fig? California's Growers Desperately Hope You Do","nprByline":"Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food","nprStoryId":"444806351","nprApiLink":"http://api.npr.org/query?id=444806351&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/01/444806351/fancy-a-fig-california-s-growers-desperately-hope-you-do?ft=nprml&f=444806351","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Oct 2015 16:13:00 -0400","nprStoryDate":"Thu, 01 Oct 2015 15:39:00 -0400","nprLastModifiedDate":"Thu, 01 Oct 2015 16:13:50 -0400","path":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101574\" class=\"wp-caption aligncenter\" style=\"max-width: 1753px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg\" alt=\"Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry.\" width=\"1753\" height=\"1315\" class=\"size-full wp-image-101574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2.jpg 1753w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-1-253c6ad8f6117a8404d35125542b509b2f5e20f2-960x720.jpg 960w\" sizes=\"(max-width: 1753px) 100vw, 1753px\">\u003cfigcaption class=\"wp-caption-text\">Over the last couple of years demand for fresh figs has increased somewhat, thanks to the industry's vigorous marketing efforts. But the long-term trend has been one of struggle for the fig industry. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.\u003cem>\u003c/em>\u003c/p>\n\u003cp>But tastes change, and the fig industry has gone through tough times. Lack of demand and the state's ongoing drought has pushed some growers to other crops. Others went out of business.\u003c/p>\n\u003cp>Growing consumer interest in fresh produce has provided hope that the fig might be poised for a comeback. But that hope comes too late for fig farmers like Tonetta Simone Gladwin.\u003c/p>\n\u003cp>\"I've found it kind of impossible to move forward and to do business any longer,\" Gladwin says.\u003c/p>\n\u003cfigure id=\"attachment_101575\" class=\"wp-caption aligncenter\" style=\"max-width: 1126px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg\" alt=\"Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well.\" width=\"1126\" height=\"844\" class=\"size-full wp-image-101575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32.jpg 1126w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-3-d892a8c7d00376dd1346eda3685f1007133ced32-960x720.jpg 960w\" sizes=\"(max-width: 1126px) 100vw, 1126px\">\u003cfigcaption class=\"wp-caption-text\">Tonetta Simone Gladwin has let her fig trees go because she doesn't have enough surface water for them, nor enough money to dig a new well. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She's a third-generation Italian fig grower who lives on 125 acres in Merced, Calif. Farming practices were passed down generation to generation in her family. But this year, the lack of water killed her trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gladwin has neither the time to wait for rain, nor the money to dig a new well. So she's decided to sell property to pay off her debt and get out of farming.\u003c/p>\n\u003cp>The fig trees, she says, are \"so thirsty. It's like watching your kids suffer and not being able to do anything about it.\"\u003c/p>\n\u003cfigure id=\"attachment_101573\" class=\"wp-caption aligncenter\" style=\"max-width: 1349px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg\" alt=\"Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs.\" width=\"1349\" height=\"1012\" class=\"size-full wp-image-101573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865.jpg 1349w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-5-10fd986d175d5da86b31c8266a44436e0e9ad865-960x720.jpg 960w\" sizes=\"(max-width: 1349px) 100vw, 1349px\">\u003cfigcaption class=\"wp-caption-text\">Paul Mesple is a fig farmer near the Central Valley town of Chowchilla, Calif. He and his partner farm around 2,000 acres of figs. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all fig growers are in Gladwin's predicament. Paul Mesple is a fig farmer near the Central Valley town of Chowchilla. He chose to diversify his acreage when demand for dry figs decreased about a decade or so ago. \"We had to either convert to other varieties so we could make more money on them — which meant we had to do more retail — or we had to switch to almonds,\" Mesple recalls.\u003c/p>\n\u003cp>Mesple and his partner farm around 2,000 acres of figs. He also has almonds, apricots and peaches. Today his crew is packing fresh black mission figs, a variety, he tells me, that was brought to California by Spanish missionaries in the 1600s. It has \"probably become one of the predominant varieties in the California fig industry, both fresh and dry,\" he says. \u003cem>\u003c/em>\u003c/p>\n\u003cp>Fresh figs are a delicate crop. They bruise easily. But demand is so high that growers have planted over 1,000 additional acres of fresh fig varieties in the last few years. The goal is to diversify the use of the fig while introducing it to new consumers. That's why you can now find figs in chocolate, liquor — even soap.\u003c/p>\n\u003cfigure id=\"attachment_101576\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg\" alt=\"Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged.\" width=\"1067\" height=\"800\" class=\"size-full wp-image-101576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284.jpg 1067w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/fig-photo-2-74f4ae8bab4633f211b3f56617c4b5ec95e83284-960x720.jpg 960w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Figs dry on the tree, fall to the ground, are picked up by machinery, washed and then packaged. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The idea of people becoming more interested in fresh produce in general has created this situation that [figs have] become more profitable,\" Mesple says.\u003c/p>\n\u003cp>Karla Stockli, CEO of the \u003ca href=\"http://www.californiafigs.com/\">California Fig Advisory Board\u003c/a>, echoes Mesple's assessment. \"What you have are chefs on TV, chefs in restaurants using fresh and dry California figs. Well, that's translating to an awareness [among] consumers, which is creating that demand,\" she says.\u003c/p>\n\u003cp>Even with the transition to using figs in more products, and the growing popularity of fresh figs, the industry is vulnerable. Gary Jue is the president of the co-op \u003ca href=\"http://www.valleyfig.com/\">Valley Fig Growers\u003c/a>, which represents 40 percent of fig farmers in the state. He says if one variable goes awry – say, it rains while the fruit is being sun-dried — then the fig industry as a whole could suffer.\u003c/p>\n\u003cp>\"Let's just say next week it rained hard and it devastated the crop that's out there — we'd be in a fix. It would be an ugly situation, because we probably couldn't raise our prices enough to offset the loss,\" Mesple says.\u003c/p>\n\u003cp>And that's why Jue says many of the growers he works with will continue to diversify crops following food trends, and why consumers will see even more products in the supermarket with figs as the main ingredient. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101572/fancy-a-fig-californias-growers-desperately-hope-you-do","authors":["byline_bayareabites_101572"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_1356"],"featImg":"bayareabites_101573","label":"bayareabites"},"bayareabites_100413":{"type":"posts","id":"bayareabites_100413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100413","score":null,"sort":[1442248379000]},"guestAuthors":[],"slug":"oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","title":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks","publishDate":1442248379,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\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":"This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.","status":"publish","parent":0,"modified":1442248379,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1066},"headData":{"title":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks | KQED","description":"This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks","datePublished":"2015-09-14T16:32:59.000Z","dateModified":"2015-09-14T16:32:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100413 http://ww2.kqed.org/bayareabites/?p=100413","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks/","disqusTitle":"Oh, Nuts! Why California's Pistachio Trees Are Shooting Blanks","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"439509278","nprApiLink":"http://api.npr.org/query?id=439509278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/11/439509278/oh-nuts-why-california-s-pistachio-trees-are-shooting-blanks?ft=nprml&f=439509278","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Sep 2015 17:27:00 -0400","nprStoryDate":"Fri, 11 Sep 2015 16:28:00 -0400","nprLastModifiedDate":"Fri, 11 Sep 2015 17:27:44 -0400","path":"/bayareabites/100413/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In California's blazing hot San Joaquin Valley, millions of pistachio trees are now buried in clusters of small pinkish-green fruits — what would seem like a bumper crop.\u003c/p>\n\u003cp>But for many growers of the popular nut, the season is shaping into a disaster. Jeff Schmiederer, who farms 700 acres of family-owned pistachio trees on the western side of the San Joaquin Valley, says about 90 percent of the nuts he has sampled from his trees are hollow — what growers call \"blanks.\"\u003c/p>\n\u003cp>\"I've never seen a year this bad for blanks,\" says Schmiederer, who has been farming pistachios since the mid-1990s.\u003c/p>\n\u003cp>Richard Matoian, executive director of the Fresno, Calif.-based industry group \u003ca href=\"http://www.americanpistachios.org/\">American Pistachio Growers\u003c/a>, says hollow nuts are always present in the pistachio crop, but usually the blanking rate runs about 10 percent. This year, as much as 50 percent of the harvested nuts could be hollow, Matoian says. He estimates this year's harvest could be 300 million pounds or less — down from 520 million pounds in 2014.\u003c/p>\n\u003cp>Behind the blanks are the same culprits as in many other ongoing agricultural crises: drought, heat and abnormal West Coast weather. Pistachios need plenty of cold during the winter — what farmers call chilling hours. This is essential for the female and male trees to properly bloom and pollinate. But if the winter doesn't provide the minimum chilling requirements, the male trees, which are scattered among the females, malfunction. So the male trees bloom and release pollen at the wrong time — often, after the female trees have bloomed.\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>\"It could be compared to a bunch of guys going to a party, but getting there late — after all the girls have gone home,\" Matoian says.\u003c/p>\n\u003cp>Last winter was unusually balmy in interior California, with very little fog or rain in the normally wet months and a record-warm February.\u003c/p>\n\u003cp>For pistachios, the result of such conditions can be hollow nuts. The trees almost always produce shells, even after a winter of suboptimal conditions. However, they don't necessarily fill out with green, fatty pistachio meat. A pistachio tree full of blanks can easily fool a farmer scoping out his or her orchard from the roadside into thinking they're looking at a whopper crop.\u003c/p>\n\u003cp>After harvest, the truth is revealed when the pistachios are dumped into a water bath as part of standard processing. Blanks float, while full nuts sink.\u003c/p>\n\u003cfigure id=\"attachment_100415\" class=\"wp-caption alignright\" style=\"max-width: 574px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg\" alt=\"Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink.\" width=\"574\" height=\"766\" class=\"size-full wp-image-100415\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78.jpg 574w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/floating_vert-60cb64f4f046c0ab5ae0b6fb0ebc2e60cbd5ee78-400x534.jpg 400w\" sizes=\"(max-width: 574px) 100vw, 574px\">\u003cfigcaption class=\"wp-caption-text\">Hollow pistachios aren't spotted until after the harvest, when they're dumped into a water bath as part of standard processing. Blanks like the ones seen here float, while full nuts sink. \u003ccite>(Courtesy Andrew Howe/Horizon Nut Co. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California is home to 99 percent of the nation's pistachio orchards. But not all of the growing regions are showing high ratios of blanks. In lower-lying parts of the San Joaquin Valley, where sinking cold air tends to pile up in the winter, the crop is looking relatively good. Kevin Herman, a grower with about 1,200 acres of pistachios in Merced and Madera counties, is having a fine year.\u003c/p>\n\u003cp>\"I'm not really being affected,\" he says. \"My blanking levels are only about 5 percent.\" Ditto, Herman adds, for his nearby neighbors.\u003c/p>\n\u003cp>But on the higher-elevation edges of the wide agricultural valley, and in the southern regions, pistachios have not experienced adequate chilling hours for for at least two winters in a row. Yields here have been severely depressed.\u003c/p>\n\u003cp>The erratic blooming of the trees has also led to timing problems with the harvest. Because the bloom may last longer during warmer winters, fruiting in the summer becomes spread over a longer period of time. For processors, this is a major nuisance and cost. It means operations must keep running for two or three times as long to handle a smaller-than-normal crop.\u003c/p>\n\u003cp>\"Most years, we harvest 90 percent of the crop in a 21-day window,\" says Andrew Howe, general manager of \u003ca href=\"http://www.horizonnut.com/\">Horizon Nut Company\u003c/a>, a processor with headquarters in Tulare, Calif. \"Last year, it took 60 days.\" This year, harvest started in mid-August, Howe says, and will probably run into October.\u003c/p>\n\u003cp>\u003ca href=\"http://cefresno.ucanr.edu/Contact_Us/?facultyid=22680\">Gurreet Brar\u003c/a>, a nut crop specialist with the University of California Cooperative Extension program, says there may be ways to help pistachio farmers deal with warmer winters. Brar's research is geared toward understanding how pistachios react when chilling requirements are not met. The hope is to better predict the trees' behavior and develop chemical treatments to ultimately boost crop yields following warm winters. Breeding new male and female pistachio varieties that require fewer chilling hours to bloom in sync is also a possible solution, Brar says, but one that is decades away.\u003c/p>\n\u003cp>Pistachios have become a lucrative crop for farmers in California's San Joaquin Valley. As with almonds, demand for pistachios is huge, and new acreage is being planted rapidly. Currently, California is home to about 225,000 acres of mature trees, with another 75,000 acres maturing toward full production age — which usually comes at seven to nine years. Pistachios are less demanding of water than almonds are. However, to produce a bumper crop, the trees require generous irrigation — a tall order in times of drought.\u003c/p>\n\u003cp>Scientists are anticipating a massive El Nino this winter, which could deliver gushing downpours and, hopefully, snowpack in the high mountains. For farmers, many of whom have been struggling to keep their crops irrigated, this is excellent news. But for pistachio growers, it might come with a bitter aftertaste.\u003c/p>\n\u003cp>\"We could get a lot of rain and help refill our groundwater reserves,\" says Carl Fanucchi, a retired farmer from Bakersfield who now offers consulting services for pistachio farmers. \"But it might mean warm weather, too, and less chilling hours.\"\u003c/p>\n\u003cp>That would set the stage for another bum year in the pistachio business.\u003c/p>\n\u003cp>Trends toward increasingly warm weather even have Herman, virtually untouched so far by blanking, unsure of the future.\u003c/p>\n\u003cp>\"The coffee shop talk around here is speculation on whether the weather patterns we're seeing are just a cycle, and [we'll] eventually go back to getting colder weather,\" Herman says. \"But if this isn't a cycle, and these changes in the weather are permanent, we're wondering what the future is going to be for pistachio growers in California.\"\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/100413/oh-nuts-why-californias-pistachio-trees-are-shooting-blanks","authors":["byline_bayareabites_100413"],"categories":["bayareabites_1874","bayareabites_60"],"tags":["bayareabites_14821","bayareabites_250","bayareabites_11813","bayareabites_14822","bayareabites_1828","bayareabites_2036","bayareabites_12811"],"featImg":"bayareabites_100414","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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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