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She shares her unique scientific perspective on health and enthusiasm for delicious foods at her website Summer Tomato. Follow her on Twitter @summertomato.","avatar":"https://secure.gravatar.com/avatar/b5303fe7938a19bb9d4baa7837fb8390?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Darya Pino | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/b5303fe7938a19bb9d4baa7837fb8390?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/b5303fe7938a19bb9d4baa7837fb8390?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darya-pino"},"andysoth":{"type":"authors","id":"10275","meta":{"index":"authors_1591205172","id":"10275","found":true},"name":"Andy Soth","firstName":"Andy","lastName":"Soth","slug":"andysoth","email":"andy.soth@wpt.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Andy Soth is a senior producer at Wisconsin Public Television based in Madison. His work has included environmental, technology and feature reporting for the magazine program, In Wisconsin, as well as numerous Web projects. He is content editor for WisconsinVote.org, which was recently named best election Web site by the Wisconsin Broadcasters Association. The WBA, along with the Milwaukee Press Club and the Northwest Broadcast News Association have frequently honored Soth’s television stories. In 1999, Soth shared in a national Emmy as segment producer for The :30 Second Candidate.\r\n\r\nSoth has an MS in Life Sciences Communication from the University of Wisconsin and graduated from Oberlin College with a degree in Art History. He has also attended the WETA Producers Academy and was recently selected a Fellow for the Institutes for Journalism & Natural Resources Asian Carp Institute.","avatar":"https://secure.gravatar.com/avatar/7f3cd71b53dbc48606fd3e143647367a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","edit_published_pages","subscriber"]}],"headData":{"title":"Andy Soth | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7f3cd71b53dbc48606fd3e143647367a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7f3cd71b53dbc48606fd3e143647367a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andysoth"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"quest_50387":{"type":"posts","id":"quest_50387","meta":{"index":"posts_1591205157","site":"quest","id":"50387","score":null,"sort":[1372773656000]},"guestAuthors":[],"slug":"sustainable-spirits-liquor-for-the-locavore","title":"Sustainable Spirits: Liquor for the Locavore","publishDate":1372773656,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cimg class=\"aligncenter size-full wp-image-56782\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg\" alt=\"deaths door bottle\" width=\"640\" height=\"320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340-400x200.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">Liquor may not be the first thing that comes to mind when you hear the term \"eating local.\" But distilleries in the Madison, Wisconsin area are helping to expand our notions of what can be made and consumed locally. These artisanal distillers are crafting spirits using locally-sourced ingredients like wheat for whiskey, apples for brandy and juniper for gin. Similar to area chefs that seek out homegrown foods for their recipes or the organizers of Madison's bustling farmers market, these spirit-makers are committed to supporting the region's small agricultural producers.\u003c/p>\n\u003cp>Even knowing that, I was surprised to find a booth promoting community-supported agriculture at one of these distilleries during a recent visit. But there it was, right next to the kombucha stand, at \u003ca href=\"http://deathsdoorspirits.com/\">Death’s Door Distillery \u003c/a>in Middleton, WI. The occasion was the one year anniversary party for this state of the art facility that makes fine alcohols from locally-sourced organic grains.\u003c/p>\n\u003cp>“They’ve just been a really big supporter of our farms and of our organization as we try to connect growers and eaters,” Erika Jones of \u003ca href=\"http://www.csacoalition.org/\">Fair Share CSA Coalition \u003c/a>told me.\u003c/p>\n\u003cp>“And drinkers!” she added when I reminded her of the setting.\u003c/p>\n\u003cfigure id=\"attachment_56786\" class=\"wp-caption alignleft\" style=\"max-width: 144px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001-144x169.jpg\" alt=\"Brian Ellison, Founder, Death's Door Distillery\" width=\"144\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brian Ellison, Founder, Death's Door Distillery\u003c/figcaption>\u003c/figure>\n\u003cp>Supporting local farms is at the heart of Death’s Door’s mission. “My background is in economic development — rural economic development,” explains founder Brian Ellison. “I got involved in this project to help restore agriculture back to Washington Island as part of a sustainable economy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Washington Island lies just off the tip of Wisconsin’s Door County Peninsula, the “thumb” of Wisconsin that juts into Lake Michigan. Death’s Door is the name of the sometimes treacherous passage between the two. Door County is sometimes called Wisconsin’s Cape Cod, which makes Washington Island something like Nantucket. And like that more famous island, Washington Island’s economy has become ever more dependent on tourism. But it wasn’t always this way.\u003c/p>\n\u003cfigure id=\"attachment_56792\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1.png\">\u003cimg class=\"size-thumbnail wp-image-56792\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1-186x169.png\" alt=\"Death's Door passage, Washington Island, Wisconsin\" width=\"186\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Death's Door passage, Washington Island, Wisconsin\u003c/figcaption>\u003c/figure>\n\u003cp>At one time, the island had a thriving agricultural economy based on potatoes that were well known up and down the Lake Michigan coast. As transportation systems improved and produce was moved easily and cheaply across country, the island-grown potatoes couldn’t compete. The potato fields became vacation home lots.\u003c/p>\n\u003cp>There are at least 1,200 acres that won’t go into development anytime soon, however. Those are the fields where brothers Tom and Ken Koyne, fifth-generation islanders, grow organic red wheat for use in Death’s Door whiskey, gin and vodka.\u003c/p>\n\u003cp>Using organic ingredients for alcohol presents special challenges according to chief distiller John Jeffrey, “Because it’s organic, it tends to come in with a much higher microbial load than commercial grain.” Without the chemical pesticides used on many commercial crops, microbes are free to flourish. Those microbes sometimes compete with Death's Door's signature yeast, which is added to a mash made of island wheat and other grains during the fermentation process. It’s the yeast’s job to feast on the sugars in the grain mash and produce ethanol, the chemical compound that gives liquor its intoxicating punch. But other microbes may also be eating those sugars, making it more difficult for the mixture to reach the required alcohol content.\u003c/p>\n\u003cfigure id=\"attachment_56785\" class=\"wp-caption alignleft\" style=\"max-width: 258px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56785\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001-258x169.jpg\" alt=\" Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\" width=\"258\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>To ensure the consistency of each batch, Jeffrey carefully monitors the process using liquid chromatography, a chemistry technique that allows him to separate and measure each chemical component of the fermenting mixture. “We’re watching our ethanol peak go up and our sugar peak go down and making decisions about whether it’s time to pull it out because the bacteria are out-competing our yeast,” Jeffrey explains. “We run that line in every fermentation because we’re committed to this grain.”\u003c/p>\n\u003cp>It’s that commitment to Washington Island grain that founder Ellison says sets Death’s Door apart. There are artisanal distilleries sprouting up all over the country, many of which are using locally-sourced ingredients. But it’s unlikely that many have such a strong association with a particular place.\u003c/p>\n\u003cp>“People are relieved when they hear that Death’s Door is named after a real place and that there’s real people involved and real farming,” says Ellison. “It’s a story of real growth and a story of real rebirth in a rural place in America.”\u003c/p>\n\u003cfigure id=\"attachment_57338\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\">\u003cimg class=\"size-full wp-image-57338\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\" alt=\"Wheat growing on Washington Island\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat growing on Washington Island. Photo Courtesy of Death's Door Distillery.\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Find out how an artisanal distillery is using locally-sourced ingredients to craft liquors that support a legacy of small agricultural producers on a storied Wisconsin Island.","status":"publish","parent":0,"modified":1381537825,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":826},"headData":{"title":"Sustainable Spirits: Liquor for the Locavore | KQED","description":"Find out how an artisanal distillery is using locally-sourced ingredients to craft liquors that support a legacy of small agricultural producers on a storied Wisconsin Island.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50387 http://science.kqed.org/quest/?p=50387","disqusUrl":"https://ww2.kqed.org/quest/2013/07/02/sustainable-spirits-liquor-for-the-locavore/","disqusTitle":"Sustainable Spirits: Liquor for the Locavore","path":"/quest/50387/sustainable-spirits-liquor-for-the-locavore","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-56782\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg\" alt=\"deaths door bottle\" width=\"640\" height=\"320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/deaths-door-bottle-620-340-400x200.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">Liquor may not be the first thing that comes to mind when you hear the term \"eating local.\" But distilleries in the Madison, Wisconsin area are helping to expand our notions of what can be made and consumed locally. These artisanal distillers are crafting spirits using locally-sourced ingredients like wheat for whiskey, apples for brandy and juniper for gin. Similar to area chefs that seek out homegrown foods for their recipes or the organizers of Madison's bustling farmers market, these spirit-makers are committed to supporting the region's small agricultural producers.\u003c/p>\n\u003cp>Even knowing that, I was surprised to find a booth promoting community-supported agriculture at one of these distilleries during a recent visit. But there it was, right next to the kombucha stand, at \u003ca href=\"http://deathsdoorspirits.com/\">Death’s Door Distillery \u003c/a>in Middleton, WI. The occasion was the one year anniversary party for this state of the art facility that makes fine alcohols from locally-sourced organic grains.\u003c/p>\n\u003cp>“They’ve just been a really big supporter of our farms and of our organization as we try to connect growers and eaters,” Erika Jones of \u003ca href=\"http://www.csacoalition.org/\">Fair Share CSA Coalition \u003c/a>told me.\u003c/p>\n\u003cp>“And drinkers!” she added when I reminded her of the setting.\u003c/p>\n\u003cfigure id=\"attachment_56786\" class=\"wp-caption alignleft\" style=\"max-width: 144px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56786\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/Brian-Ellison001-144x169.jpg\" alt=\"Brian Ellison, Founder, Death's Door Distillery\" width=\"144\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brian Ellison, Founder, Death's Door Distillery\u003c/figcaption>\u003c/figure>\n\u003cp>Supporting local farms is at the heart of Death’s Door’s mission. “My background is in economic development — rural economic development,” explains founder Brian Ellison. “I got involved in this project to help restore agriculture back to Washington Island as part of a sustainable economy.”\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>Washington Island lies just off the tip of Wisconsin’s Door County Peninsula, the “thumb” of Wisconsin that juts into Lake Michigan. Death’s Door is the name of the sometimes treacherous passage between the two. Door County is sometimes called Wisconsin’s Cape Cod, which makes Washington Island something like Nantucket. And like that more famous island, Washington Island’s economy has become ever more dependent on tourism. But it wasn’t always this way.\u003c/p>\n\u003cfigure id=\"attachment_56792\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1.png\">\u003cimg class=\"size-thumbnail wp-image-56792\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/250px-DEATHS_DOOR1-186x169.png\" alt=\"Death's Door passage, Washington Island, Wisconsin\" width=\"186\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Death's Door passage, Washington Island, Wisconsin\u003c/figcaption>\u003c/figure>\n\u003cp>At one time, the island had a thriving agricultural economy based on potatoes that were well known up and down the Lake Michigan coast. As transportation systems improved and produce was moved easily and cheaply across country, the island-grown potatoes couldn’t compete. The potato fields became vacation home lots.\u003c/p>\n\u003cp>There are at least 1,200 acres that won’t go into development anytime soon, however. Those are the fields where brothers Tom and Ken Koyne, fifth-generation islanders, grow organic red wheat for use in Death’s Door whiskey, gin and vodka.\u003c/p>\n\u003cp>Using organic ingredients for alcohol presents special challenges according to chief distiller John Jeffrey, “Because it’s organic, it tends to come in with a much higher microbial load than commercial grain.” Without the chemical pesticides used on many commercial crops, microbes are free to flourish. Those microbes sometimes compete with Death's Door's signature yeast, which is added to a mash made of island wheat and other grains during the fermentation process. It’s the yeast’s job to feast on the sugars in the grain mash and produce ethanol, the chemical compound that gives liquor its intoxicating punch. But other microbes may also be eating those sugars, making it more difficult for the mixture to reach the required alcohol content.\u003c/p>\n\u003cfigure id=\"attachment_56785\" class=\"wp-caption alignleft\" style=\"max-width: 258px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001.jpg\">\u003cimg class=\"size-thumbnail wp-image-56785\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/graph001-258x169.jpg\" alt=\" Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\" width=\"258\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid chromatography measures ethanol and sugar peaks during fermentation. Click to enlarge.\u003c/figcaption>\u003c/figure>\n\u003cp>To ensure the consistency of each batch, Jeffrey carefully monitors the process using liquid chromatography, a chemistry technique that allows him to separate and measure each chemical component of the fermenting mixture. “We’re watching our ethanol peak go up and our sugar peak go down and making decisions about whether it’s time to pull it out because the bacteria are out-competing our yeast,” Jeffrey explains. “We run that line in every fermentation because we’re committed to this grain.”\u003c/p>\n\u003cp>It’s that commitment to Washington Island grain that founder Ellison says sets Death’s Door apart. There are artisanal distilleries sprouting up all over the country, many of which are using locally-sourced ingredients. But it’s unlikely that many have such a strong association with a particular place.\u003c/p>\n\u003cp>“People are relieved when they hear that Death’s Door is named after a real place and that there’s real people involved and real farming,” says Ellison. “It’s a story of real growth and a story of real rebirth in a rural place in America.”\u003c/p>\n\u003cfigure id=\"attachment_57338\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\">\u003cimg class=\"size-full wp-image-57338\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg\" alt=\"Wheat growing on Washington Island\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/07/DSC03370-e1372446698711-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat growing on Washington Island. Photo Courtesy of Death's Door Distillery.\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/50387/sustainable-spirits-liquor-for-the-locavore","authors":["10275"],"categories":["quest_4","quest_5","quest_9","quest_3229"],"tags":["quest_12114","quest_12117","quest_12118","quest_12119","quest_1671","quest_12115","quest_12116","quest_2088","quest_3292","quest_13364","quest_12113","quest_10416"],"featImg":"quest_56782","label":"quest"},"quest_47542":{"type":"posts","id":"quest_47542","meta":{"index":"posts_1591205157","site":"quest","id":"47542","score":null,"sort":[1354295952000]},"guestAuthors":[],"slug":"still-curious-about-mars-in-2012","title":"Still Curious About Mars in 2012","publishDate":1354295952,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_47544\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/30/still-curious-about-mars-in-2012/pia14156/\" rel=\"attachment wp-att-47544\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/PIA14156.jpg\" alt=\"Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\" title=\"Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\" width=\"640\" height=\"360\" class=\"size-full wp-image-47544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/PIA14156.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/PIA14156-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\u003c/figcaption>\u003c/figure>\n\u003cp>We've been thinking about life on Mars for a long, long time.\u003c/p>\n\u003cp>At first it was easy. Before the telescope, Mars was a brilliant spark of orange light that moved about the sky with the other planets, seemingly with a life of its own. Its light grew and faded as its distance changed, and it would routinely reverse its course through the stars in retrograde ebbs. Long ago, many cultures saw Mars, and the other visible planets, as living beings themselves: deities that journeyed through the heavens.\u003c/p>\n\u003cp>After the invention of the telescope, and especially in the late 19th-century when they got powerful enough to see some details on Mars' face, it was still pretty easy to think about Mars and life, though life on Mars, and not Mars as a living being, was the main fare for the imagination. Polar ice caps reminiscent of Earth's and perceptible surface markings and color variations, both of which changed in extent and detail with Martian seasons, seemed to make Mars—or the human imagination—pulse with life. Fiction writers and scientists alike \u003ca href=\"http://cde.nwc.edu/SCI2108/course_documents/solar_system/innerplanets/mars/lowell/lowell_mars.htm\" title=\"Percival Lowell's Mars\" target=\"_blank\">speculated on the existence\u003c/a> of vegetation, animal life, liquid water, and even intelligent civilizations existent on the Red Planet. \u003c/p>\n\u003cp>But as our telescopes grew even more powerful, and especially when we started sending cameras and telescopes to Mars on robotic spacecraft, imagining Martian life became more challenging. Even the first robots to land on Mars only added to the sterile picture of a lifeless Mars. It seemed that the possibilities of finding life there were drying up like the dusty, rusty, desert planet itself. \u003c/p>\n\u003cp>Last week I heard a rumor, which many of you heard as well, that NASA is preparing to make a big announcement concerning Mars and a recent discovery by the SAM instrument on board the rover Curiosity. People have been asking, \"What big announcement is NASA going to make? Will it really be earth-shaking, as some have suggested?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.spaceflightnow.com/mars/msl/121128rumors/\" title=\"Curiosity discovery\" target=\"_blank\">NASA is qualifying the rumor\u003c/a>—which spread through the blogosphere and Twittersphere like cyberfire—with a sober and soundly scientific assessment that the announcement (expected on Monday) will be scientifically interesting, but not earth-shaking. \u003c/p>\n\u003cp>Given that the SAM instrument (a set of chemistry experiments including a mass spectrometer, a laser spectrograph, a gas chromatograph, and a pre-subinertial photomegatronic oscillator—okay, only kidding about the last one) is designed to find organic compounds required by life as we know it, I'd say that the announcement will have something to do with organic compounds. I'm not being flippant; my point is that SAM (and Curiosity for that matter) was not designed to find life, fossils, remains or excrements of life, or even megalithic pyramids created by intelligent civilizations. (Although, the latter would certainly show up on one of Curiosity's cameras if it were pointed in the right direction….)\u003c/p>\n\u003cp>Curiosity was sent to Mars to assess the suitability for life in Mars' past. Other missions (Spirit and Opportunity, Mars Odyssey, Mars Express, and \u003ca href=\"http://www.space.com/18174-mars-water-streals-seasonal-flows.html\" title=\"Seasonal streaks on Mars captured by Mars Reconnaissance Orbiter\" target=\"_blank\">Mars Reconnaissance Orbiter\u003c/a>) have revealed that liquid water, one basic requirement for life as we know it, very likely once flowed on Mars. But life (AWKI) also requires the right mix of organic compounds—compounds of nitrogen, oxygen, hydrogen, and carbon—to emerge, form, and thrive. \u003c/p>\n\u003cp>That is Curiosity's charge, a mission that will unfold over the next two years as the rover climbs the slopes of Mount Sharp, a huge pile of sedimentary layers formed over the last 2 billion years or so--the very pages of the book of Mars' geologic history. Read on, Curiosity, read on!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think the wildfire of speculation, the furor of questing curiosity that erupted and became amplified by cyberspace, is an indication that we, as a culture and a species, are still looking for life on our neighbor planet; still hunting for life there, still wanting, hoping, to find it. I'm optimistic that we may find it, eventually—and in the meantime, I only have to wait until Monday to hear the latest from NASA, whatever exactly that will be. \u003c/p>\n\n","blocks":[],"excerpt":"NASA is preparing to make a big announcement concerning Mars and a recent discovery by the SAM instrument on board the rover Curiosity, though has qualified the nature of the announcement to scientifically interesting, and not \"earth-shaking\" as the blogosphere has hyped it in speculation.","status":"publish","parent":0,"modified":1370998212,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":702},"headData":{"title":"Still Curious About Mars in 2012 | KQED","description":"NASA is preparing to make a big announcement concerning Mars and a recent discovery by the SAM instrument on board the rover Curiosity, though has qualified the nature of the announcement to scientifically interesting, and not "earth-shaking" as the blogosphere has hyped it in speculation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47542 http://science.kqed.org/quest/?p=47542","disqusUrl":"https://ww2.kqed.org/quest/2012/11/30/still-curious-about-mars-in-2012/","disqusTitle":"Still Curious About Mars in 2012","path":"/quest/47542/still-curious-about-mars-in-2012","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_47544\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/11/30/still-curious-about-mars-in-2012/pia14156/\" rel=\"attachment wp-att-47544\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/11/PIA14156.jpg\" alt=\"Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\" title=\"Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\" width=\"640\" height=\"360\" class=\"size-full wp-image-47544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/11/PIA14156.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/11/PIA14156-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artist illustration of NASA's Mars Science Laboratory rover, Curiosity.\u003c/figcaption>\u003c/figure>\n\u003cp>We've been thinking about life on Mars for a long, long time.\u003c/p>\n\u003cp>At first it was easy. Before the telescope, Mars was a brilliant spark of orange light that moved about the sky with the other planets, seemingly with a life of its own. Its light grew and faded as its distance changed, and it would routinely reverse its course through the stars in retrograde ebbs. Long ago, many cultures saw Mars, and the other visible planets, as living beings themselves: deities that journeyed through the heavens.\u003c/p>\n\u003cp>After the invention of the telescope, and especially in the late 19th-century when they got powerful enough to see some details on Mars' face, it was still pretty easy to think about Mars and life, though life on Mars, and not Mars as a living being, was the main fare for the imagination. Polar ice caps reminiscent of Earth's and perceptible surface markings and color variations, both of which changed in extent and detail with Martian seasons, seemed to make Mars—or the human imagination—pulse with life. Fiction writers and scientists alike \u003ca href=\"http://cde.nwc.edu/SCI2108/course_documents/solar_system/innerplanets/mars/lowell/lowell_mars.htm\" title=\"Percival Lowell's Mars\" target=\"_blank\">speculated on the existence\u003c/a> of vegetation, animal life, liquid water, and even intelligent civilizations existent on the Red Planet. \u003c/p>\n\u003cp>But as our telescopes grew even more powerful, and especially when we started sending cameras and telescopes to Mars on robotic spacecraft, imagining Martian life became more challenging. Even the first robots to land on Mars only added to the sterile picture of a lifeless Mars. It seemed that the possibilities of finding life there were drying up like the dusty, rusty, desert planet itself. \u003c/p>\n\u003cp>Last week I heard a rumor, which many of you heard as well, that NASA is preparing to make a big announcement concerning Mars and a recent discovery by the SAM instrument on board the rover Curiosity. People have been asking, \"What big announcement is NASA going to make? Will it really be earth-shaking, as some have suggested?\" \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>\u003ca href=\"http://www.spaceflightnow.com/mars/msl/121128rumors/\" title=\"Curiosity discovery\" target=\"_blank\">NASA is qualifying the rumor\u003c/a>—which spread through the blogosphere and Twittersphere like cyberfire—with a sober and soundly scientific assessment that the announcement (expected on Monday) will be scientifically interesting, but not earth-shaking. \u003c/p>\n\u003cp>Given that the SAM instrument (a set of chemistry experiments including a mass spectrometer, a laser spectrograph, a gas chromatograph, and a pre-subinertial photomegatronic oscillator—okay, only kidding about the last one) is designed to find organic compounds required by life as we know it, I'd say that the announcement will have something to do with organic compounds. I'm not being flippant; my point is that SAM (and Curiosity for that matter) was not designed to find life, fossils, remains or excrements of life, or even megalithic pyramids created by intelligent civilizations. (Although, the latter would certainly show up on one of Curiosity's cameras if it were pointed in the right direction….)\u003c/p>\n\u003cp>Curiosity was sent to Mars to assess the suitability for life in Mars' past. Other missions (Spirit and Opportunity, Mars Odyssey, Mars Express, and \u003ca href=\"http://www.space.com/18174-mars-water-streals-seasonal-flows.html\" title=\"Seasonal streaks on Mars captured by Mars Reconnaissance Orbiter\" target=\"_blank\">Mars Reconnaissance Orbiter\u003c/a>) have revealed that liquid water, one basic requirement for life as we know it, very likely once flowed on Mars. But life (AWKI) also requires the right mix of organic compounds—compounds of nitrogen, oxygen, hydrogen, and carbon—to emerge, form, and thrive. \u003c/p>\n\u003cp>That is Curiosity's charge, a mission that will unfold over the next two years as the rover climbs the slopes of Mount Sharp, a huge pile of sedimentary layers formed over the last 2 billion years or so--the very pages of the book of Mars' geologic history. Read on, Curiosity, read on!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think the wildfire of speculation, the furor of questing curiosity that erupted and became amplified by cyberspace, is an indication that we, as a culture and a species, are still looking for life on our neighbor planet; still hunting for life there, still wanting, hoping, to find it. I'm optimistic that we may find it, eventually—and in the meantime, I only have to wait until Monday to hear the latest from NASA, whatever exactly that will be. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/47542/still-curious-about-mars-in-2012","authors":["6180"],"categories":["quest_3"],"tags":["quest_544","quest_742","quest_1656","quest_1751","quest_1918","quest_2088","quest_13202","quest_11633"],"featImg":"quest_47544","label":"quest"},"quest_42806":{"type":"posts","id":"quest_42806","meta":{"index":"posts_1591205157","site":"quest","id":"42806","score":null,"sort":[1345240126000]},"guestAuthors":[],"slug":"building-a-better-tastier-tomato","title":"Building a Better, Tastier Tomato","publishDate":1345240126,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Decades ago, researchers figured out how to create the picture-perfect tomato that travels well and is available year-round. The trouble is, as any supermarket shopper can tell you, tomatoes that look great sometimes taste terrible.\u003c/p>\n\u003cp>It’s not hard to see how much some tomatoes have changed. Just take the trucks on California highways during the summer, each pulling a double trailer stacked high with tomatoes. There’s a reason the tomatoes at the bottom of the pile aren’t squished into a tomato-y mess. That's thanks to the \u003ca href=\"http://daviswiki.org/square_tomato\">square tomato\u003c/a>.\u003c/p>\n\u003cp>“The square tomato is kind of a misnomer,” says Roger Chetelat, director of the Tomato Genetics Resource Center at the University of California-Davis. We’re in a greenhouse on campus where he’s holding a few square tomatoes.\u003c/p>\n\u003cp>“You can see they’re not square but they are blocky,” he says. The tomatoes are sort of flat on the side and are firm to the touch even though they’re ripe, sort of like a baseball. “I think I’d prefer to have a tomato like that thrown at me than a baseball, but yeah, they’re pretty tough,” Chetelat says.\u003c/p>\n\u003cp>Fifty years ago, farmers were looking for tougher tomatoes that could withstand new mechanical picking machines. So, plant breeders at UC Davis created a tomato with thick skin and a firm, meaty inside. California’s tomato production boomed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Unintended Genetic Consequences\u003c/strong>\u003c/p>\n\u003cp>But the era of modern plant breeding came with some unintended effects, as UC Davis researcher Ann Powell discovered.\u003c/p>\n\u003cp>She demonstrates with a genetic taste test, of sorts. “We can try one of these,” she says, cutting up a standard grocery store tomato. “Tastes tomato-y.”\u003c/p>\n\u003cfigure id=\"attachment_42812\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\">\u003cimg class=\"size-full wp-image-42812\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\" alt=\"\" width=\"300\" height=\"197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young tomatoes with green shoulders on the left and no shoulders on the right.\u003c/figcaption>\u003c/figure>\n\u003cp>The other one we’re sampling has what Powell calls “green shoulders.” That means, as it grew, the tomato was dark green on top around the stem – something that’s controlled by a specific gene.\u003c/p>\n\u003cp>“They’re sweeter,” Powell says, tasting it. “Whether it’s all due to that particular gene, I can’t tell you. But, I don’t know, you can taste the difference.”\u003c/p>\n\u003cp>If green shoulders don’t sound familiar, that’s because most commercial tomatoes don’t have them anymore. Seventy years ago, breeders selected for uniformly light green tomatoes with no shoulders, which stood out better against the plant’s dark leaves.\u003c/p>\n\u003cp>“They’re a lot easier to see so a farmer could judge his yield. They could see how productive the plants were a lot easier,” says Powell. Their uniform color was also more attractive to consumers.\u003c/p>\n\u003cp>It turns out, those green shoulders have a key job. “We found that it influences the amount of sugar in the ripe fruit,” she says. The dark green parts have more chloroplasts, which turn sunlight into sugars.\u003c/p>\n\u003cp>“It made about a 20 percent difference in the amount of sugars. I think of it a little bit like how you eat berries. Most of us, including me, sprinkle a little bit of sugar on top to sort of enhance the flavor,” says Powell.\u003c/p>\n\u003cfigure id=\"attachment_42819\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\">\u003cimg class=\"size-full wp-image-42819\" title=\"Powell\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\" alt=\"\" width=\"300\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ann Powell looks at tomatoes in a UC Davis greenhouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Most heirloom tomatoes still have green shoulders, but Powell says now that they know about this gene, plant breeders could put it back in commercial varieties. And since the tomato genome was sequenced earlier this year, there are still other flavor genes to study.\u003c/p>\n\u003cp>\u003cstrong>Focusing on Taste and Nutrition\u003c/strong>\u003c/p>\n\u003cp>“We’ve modified and changed our food radically,” says Alyson Mitchell, professor in UC Davis’s Food Science and Technology Department.\u003c/p>\n\u003cp>“We’ve bred these seeds and plants to have all of these other characteristics: uniform shape, size, color, good disease resistance, high yield,” she says. That’s had major benefits: produce is widely available and more affordable.\u003c/p>\n\u003cp>On the other hand, “we’ve absolutely not paid attention to flavor and nutrition. You know, we’re telling children, eat more fruits and vegetables at a time that fruits and vegetables have never tasted worse,” Mitchell says.\u003c/p>\n\u003cp>Scientists are just starting to understand the molecular compounds that control taste and nutrition. “What we do know is that not all tomatoes are the same. Different cultivars have different levels of nutrients in them,” she says.\u003c/p>\n\u003cp>Growing them organically can also change the levels of nutrients. In a ten-year controlled study of tomatoes, organic tomatoes showed higher levels of antioxidants and molecules that make up flavor and color. But researchers still aren’t sure which of these compounds are the most important for our health. Take flavonoids, which have gotten a lot of hype as antioxidants.\u003c/p>\n\u003cp>“There are about sixteen hundred described flavonoids to date and we don’t even really at this point understand what that complement is, let alone what all of those different compounds do to benefit our health,” Mitchell says.\u003c/p>\n\u003cp>Even if there is one nutrient that stands out, it’s not always easy to enhance it. Take the case of “super broccoli.” “So they made this broccoli and the idea was to market it as a super broccoli because it had very high levels of this antioxidant, quercetin. Well quercetin is really bitter and they sat a bunch of people down to eat and nobody could eat it, it was so awful,” says Mitchell.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mitchell says it’s probably the combination of nutrients that gives produce its punch, which they’re working to understand better. Until then, she says, there is one way to make sure you’re getting those benefits: follow your mom’s advice and eat more fruits and vegetables.\u003c/p>\n\n","blocks":[],"excerpt":"Many tomatoes have been bred to travel well and look appealing, but now researchers are focusing on making them more nutritious and better tasting.","status":"publish","parent":0,"modified":1450496230,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1010},"headData":{"title":"Building a Better, Tastier Tomato | KQED","description":"Many tomatoes have been bred to travel well and look appealing, but now researchers are focusing on making them more nutritious and better tasting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42806 http://science.kqed.org/quest/?post_type=audio_reports&p=42806","disqusUrl":"https://ww2.kqed.org/quest/2012/08/17/building-a-better-tastier-tomato/","disqusTitle":"Building a Better, Tastier Tomato","source":"Food","sourceUrl":"http://ww2.kqed.org/quest/category/food/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/08/2012-08-20-quest.mp3","path":"/quest/42806/building-a-better-tastier-tomato","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Decades ago, researchers figured out how to create the picture-perfect tomato that travels well and is available year-round. The trouble is, as any supermarket shopper can tell you, tomatoes that look great sometimes taste terrible.\u003c/p>\n\u003cp>It’s not hard to see how much some tomatoes have changed. Just take the trucks on California highways during the summer, each pulling a double trailer stacked high with tomatoes. There’s a reason the tomatoes at the bottom of the pile aren’t squished into a tomato-y mess. That's thanks to the \u003ca href=\"http://daviswiki.org/square_tomato\">square tomato\u003c/a>.\u003c/p>\n\u003cp>“The square tomato is kind of a misnomer,” says Roger Chetelat, director of the Tomato Genetics Resource Center at the University of California-Davis. We’re in a greenhouse on campus where he’s holding a few square tomatoes.\u003c/p>\n\u003cp>“You can see they’re not square but they are blocky,” he says. The tomatoes are sort of flat on the side and are firm to the touch even though they’re ripe, sort of like a baseball. “I think I’d prefer to have a tomato like that thrown at me than a baseball, but yeah, they’re pretty tough,” Chetelat says.\u003c/p>\n\u003cp>Fifty years ago, farmers were looking for tougher tomatoes that could withstand new mechanical picking machines. So, plant breeders at UC Davis created a tomato with thick skin and a firm, meaty inside. California’s tomato production boomed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Unintended Genetic Consequences\u003c/strong>\u003c/p>\n\u003cp>But the era of modern plant breeding came with some unintended effects, as UC Davis researcher Ann Powell discovered.\u003c/p>\n\u003cp>She demonstrates with a genetic taste test, of sorts. “We can try one of these,” she says, cutting up a standard grocery store tomato. “Tastes tomato-y.”\u003c/p>\n\u003cfigure id=\"attachment_42812\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\">\u003cimg class=\"size-full wp-image-42812\" title=\"SONY DSC\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/GreenShoulders.jpg\" alt=\"\" width=\"300\" height=\"197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young tomatoes with green shoulders on the left and no shoulders on the right.\u003c/figcaption>\u003c/figure>\n\u003cp>The other one we’re sampling has what Powell calls “green shoulders.” That means, as it grew, the tomato was dark green on top around the stem – something that’s controlled by a specific gene.\u003c/p>\n\u003cp>“They’re sweeter,” Powell says, tasting it. “Whether it’s all due to that particular gene, I can’t tell you. But, I don’t know, you can taste the difference.”\u003c/p>\n\u003cp>If green shoulders don’t sound familiar, that’s because most commercial tomatoes don’t have them anymore. Seventy years ago, breeders selected for uniformly light green tomatoes with no shoulders, which stood out better against the plant’s dark leaves.\u003c/p>\n\u003cp>“They’re a lot easier to see so a farmer could judge his yield. They could see how productive the plants were a lot easier,” says Powell. Their uniform color was also more attractive to consumers.\u003c/p>\n\u003cp>It turns out, those green shoulders have a key job. “We found that it influences the amount of sugar in the ripe fruit,” she says. The dark green parts have more chloroplasts, which turn sunlight into sugars.\u003c/p>\n\u003cp>“It made about a 20 percent difference in the amount of sugars. I think of it a little bit like how you eat berries. Most of us, including me, sprinkle a little bit of sugar on top to sort of enhance the flavor,” says Powell.\u003c/p>\n\u003cfigure id=\"attachment_42819\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\">\u003cimg class=\"size-full wp-image-42819\" title=\"Powell\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/08/Powell.jpg\" alt=\"\" width=\"300\" height=\"212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ann Powell looks at tomatoes in a UC Davis greenhouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Most heirloom tomatoes still have green shoulders, but Powell says now that they know about this gene, plant breeders could put it back in commercial varieties. And since the tomato genome was sequenced earlier this year, there are still other flavor genes to study.\u003c/p>\n\u003cp>\u003cstrong>Focusing on Taste and Nutrition\u003c/strong>\u003c/p>\n\u003cp>“We’ve modified and changed our food radically,” says Alyson Mitchell, professor in UC Davis’s Food Science and Technology Department.\u003c/p>\n\u003cp>“We’ve bred these seeds and plants to have all of these other characteristics: uniform shape, size, color, good disease resistance, high yield,” she says. That’s had major benefits: produce is widely available and more affordable.\u003c/p>\n\u003cp>On the other hand, “we’ve absolutely not paid attention to flavor and nutrition. You know, we’re telling children, eat more fruits and vegetables at a time that fruits and vegetables have never tasted worse,” Mitchell says.\u003c/p>\n\u003cp>Scientists are just starting to understand the molecular compounds that control taste and nutrition. “What we do know is that not all tomatoes are the same. Different cultivars have different levels of nutrients in them,” she says.\u003c/p>\n\u003cp>Growing them organically can also change the levels of nutrients. In a ten-year controlled study of tomatoes, organic tomatoes showed higher levels of antioxidants and molecules that make up flavor and color. But researchers still aren’t sure which of these compounds are the most important for our health. Take flavonoids, which have gotten a lot of hype as antioxidants.\u003c/p>\n\u003cp>“There are about sixteen hundred described flavonoids to date and we don’t even really at this point understand what that complement is, let alone what all of those different compounds do to benefit our health,” Mitchell says.\u003c/p>\n\u003cp>Even if there is one nutrient that stands out, it’s not always easy to enhance it. Take the case of “super broccoli.” “So they made this broccoli and the idea was to market it as a super broccoli because it had very high levels of this antioxidant, quercetin. Well quercetin is really bitter and they sat a bunch of people down to eat and nobody could eat it, it was so awful,” says Mitchell.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mitchell says it’s probably the combination of nutrients that gives produce its punch, which they’re working to understand better. Until then, she says, there is one way to make sure you’re getting those benefits: follow your mom’s advice and eat more fruits and vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/42806/building-a-better-tastier-tomato","authors":["239"],"categories":["quest_4","quest_5","quest_9","quest_3229","quest_17"],"tags":["quest_252","quest_733","quest_1122","quest_1197","quest_10106","quest_13203","quest_2088","quest_10926","quest_2220","quest_3716","quest_13","quest_13364","quest_11374","quest_3022"],"featImg":"quest_42808","label":"source_quest_42806"},"quest_20811":{"type":"posts","id":"quest_20811","meta":{"index":"posts_1591205157","site":"quest","id":"20811","score":null,"sort":[1311181212000]},"guestAuthors":[],"slug":"herbicides-help-or-harm","title":"Herbicides: Help or Harm?","publishDate":1311181212,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_20815\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides.jpg\">\u003cimg class=\"size-thumbnail wp-image-20815\" title=\"herbicides\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Applying herbicides to crops helps increase yield—but at a cost. Photo: tpmartins.\u003c/figcaption>\u003c/figure>\n\u003cp>Recent \u003ca href=\"http://ksjtracker.mit.edu/2011/07/15/lots-of-small-ink-then-nytimes-dupont-is-in-hot-water-with-landscapers-new-lawn-herbicide-mows-down-trees/\">headlines\u003c/a> have brought to light some of herbicides’ unintended effects. The herbicide Imprelis, primarily used on golf courses and the like, has been \u003ca href=\"http://www.nytimes.com/2011/07/15/science/earth/15herbicide.html?_r=1\">linked to the death of conifers\u003c/a> throughout the east and the midwest. The safety of the widely used herbicide Roundup has also been called into question. Herbicides can provide farmers and gardeners with advantages over unwanted weeds—but they also come with drawbacks.\u003c/p>\n\u003cp>When DuPont first introduced the herbicide Imprelis in 2010, it was seen as a pretty environmentally friendly option. It is really effective at preventing the growth of weeds like dandelions and ivy. It affects plants’ hormone receptors, and it works at low concentrations. Unlike other herbicides, hot temperatures or rainfall just after application do not make Imprelis ineffective—a benefit for lawn care professionals, who otherwise have to time the application of herbicides according to the weather report. But Imprelis doesn’t bind to the soil and can leach into groundwater, two reasons why the state of New York has not approved it. (California has not approved it either.) Because of these characteristics, the herbicide being taken up by nearby trees through their root systems. As a result, conifers’ needles turn brown, and some trees die. The chemicals in Imprelis stick around in the grass clippings, creating \u003ca href=\"http://www.motherearthnews.com/grow-it/imprelis-killer-compost-zb0z11zrog.aspx\">killer compost\u003c/a> that should go to the landfill rather than the compost bin or mulch pile. We haven’t heard the end of the story of Imprelis.\u003c/p>\n\u003cp>We will likely also hear more about Roundup, a big player manufactured by Monsanto. This \u003ca href=\"http://www.huffingtonpost.com/2011/06/24/roundup-scientists-birth-defects_n_883578.html\">story\u003c/a> in the Huffington Post describes several studies that indicate that the herbicide causes birth defects. Roundup and other similar herbicides contain glyphosate, which causes reproductive problems in adult animals and birth defects in animals’ offspring. Organisms like rabbits can be exposed when herbicides are applied and when they eat the plants that have been treated. Lab studies have shown that exposure to glyphosate results in malformations in frog and chicken embryos. And, lab studies show that Roundup also poses problems for human embryonic and placental cells. Herbicides that contain glyphosate are hugely popular, because they’re so effective. In the last year for which data are available, 2006-2007, the US agricultural industry applied 180 to 185 million pounds of glyphosate. From 2005 to 2007, non-agricultural use added another 8 to 11 million pounds to the ecosystem. This chemical is increasingly ingrained in the US agricultural system: farmers purchase genetically modified seeds that are resistant to Roundup (such as Roundup Ready Soybeans), and then spray Roundup on the crops. These methods allow for much higher crop yields than organic agriculture, and are cost-effective for big farms. Without the advantages that herbicides provide, farms cannot compete.\u003c/p>\n\u003cp>Eradicating weeds is a challenge, and herbicides are a big part of fighting that battle. We have a complex relationship with weeds—check out this \u003ca href=\"http://www.sciencefriday.com/program/archives/201107156\">great conversation about weeds\u003c/a> on \u003ca href=\"http://www.sciencefriday.com/\">Science Friday\u003c/a> last week. Herbicides give us some key advantages over unwanted weeds. These advantages come with drawbacks. The two herbicides under question are primarily used by industry—lawn care professionals and big ag farmers—rather than individuals. But the average citizen uses herbicides on his or her home lawn, too. Do you use herbicides? Why or why not?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recent headlines have brought to light some of herbicides’ unintended effects. Herbicides can provide farmers and gardeners with advantages over unwanted weeds—but they also come with drawbacks.","status":"publish","parent":0,"modified":1366756856,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":571},"headData":{"title":"Herbicides: Help or Harm? | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20811 http://science.kqed.org/quest/?p=20811","disqusUrl":"https://ww2.kqed.org/quest/2011/07/20/herbicides-help-or-harm/","disqusTitle":"Herbicides: Help or Harm?","path":"/quest/20811/herbicides-help-or-harm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_20815\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides.jpg\">\u003cimg class=\"size-thumbnail wp-image-20815\" title=\"herbicides\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/herbicides-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Applying herbicides to crops helps increase yield—but at a cost. Photo: tpmartins.\u003c/figcaption>\u003c/figure>\n\u003cp>Recent \u003ca href=\"http://ksjtracker.mit.edu/2011/07/15/lots-of-small-ink-then-nytimes-dupont-is-in-hot-water-with-landscapers-new-lawn-herbicide-mows-down-trees/\">headlines\u003c/a> have brought to light some of herbicides’ unintended effects. The herbicide Imprelis, primarily used on golf courses and the like, has been \u003ca href=\"http://www.nytimes.com/2011/07/15/science/earth/15herbicide.html?_r=1\">linked to the death of conifers\u003c/a> throughout the east and the midwest. The safety of the widely used herbicide Roundup has also been called into question. Herbicides can provide farmers and gardeners with advantages over unwanted weeds—but they also come with drawbacks.\u003c/p>\n\u003cp>When DuPont first introduced the herbicide Imprelis in 2010, it was seen as a pretty environmentally friendly option. It is really effective at preventing the growth of weeds like dandelions and ivy. It affects plants’ hormone receptors, and it works at low concentrations. Unlike other herbicides, hot temperatures or rainfall just after application do not make Imprelis ineffective—a benefit for lawn care professionals, who otherwise have to time the application of herbicides according to the weather report. But Imprelis doesn’t bind to the soil and can leach into groundwater, two reasons why the state of New York has not approved it. (California has not approved it either.) Because of these characteristics, the herbicide being taken up by nearby trees through their root systems. As a result, conifers’ needles turn brown, and some trees die. The chemicals in Imprelis stick around in the grass clippings, creating \u003ca href=\"http://www.motherearthnews.com/grow-it/imprelis-killer-compost-zb0z11zrog.aspx\">killer compost\u003c/a> that should go to the landfill rather than the compost bin or mulch pile. We haven’t heard the end of the story of Imprelis.\u003c/p>\n\u003cp>We will likely also hear more about Roundup, a big player manufactured by Monsanto. This \u003ca href=\"http://www.huffingtonpost.com/2011/06/24/roundup-scientists-birth-defects_n_883578.html\">story\u003c/a> in the Huffington Post describes several studies that indicate that the herbicide causes birth defects. Roundup and other similar herbicides contain glyphosate, which causes reproductive problems in adult animals and birth defects in animals’ offspring. Organisms like rabbits can be exposed when herbicides are applied and when they eat the plants that have been treated. Lab studies have shown that exposure to glyphosate results in malformations in frog and chicken embryos. And, lab studies show that Roundup also poses problems for human embryonic and placental cells. Herbicides that contain glyphosate are hugely popular, because they’re so effective. In the last year for which data are available, 2006-2007, the US agricultural industry applied 180 to 185 million pounds of glyphosate. From 2005 to 2007, non-agricultural use added another 8 to 11 million pounds to the ecosystem. This chemical is increasingly ingrained in the US agricultural system: farmers purchase genetically modified seeds that are resistant to Roundup (such as Roundup Ready Soybeans), and then spray Roundup on the crops. These methods allow for much higher crop yields than organic agriculture, and are cost-effective for big farms. Without the advantages that herbicides provide, farms cannot compete.\u003c/p>\n\u003cp>Eradicating weeds is a challenge, and herbicides are a big part of fighting that battle. We have a complex relationship with weeds—check out this \u003ca href=\"http://www.sciencefriday.com/program/archives/201107156\">great conversation about weeds\u003c/a> on \u003ca href=\"http://www.sciencefriday.com/\">Science Friday\u003c/a> last week. Herbicides give us some key advantages over unwanted weeds. These advantages come with drawbacks. The two herbicides under question are primarily used by industry—lawn care professionals and big ag farmers—rather than individuals. But the average citizen uses herbicides on his or her home lawn, too. Do you use herbicides? Why or why not?\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/20811/herbicides-help-or-harm","authors":["10200"],"categories":["quest_4","quest_5","quest_9","quest_3229"],"tags":["quest_85","quest_9881","quest_9882","quest_2088","quest_9883","quest_2220","quest_13202","quest_13364","quest_9884","quest_9885"],"featImg":"quest_20815","label":"quest"},"quest_14489":{"type":"posts","id":"quest_14489","meta":{"index":"posts_1591205157","site":"quest","id":"14489","score":null,"sort":[1305306039000]},"guestAuthors":[],"slug":"prince-charles-delivers-landmark-speech-says-sustainable-farming-can-feed-the-world","title":"Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World","publishDate":1305306039,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg class=\"alignleft size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/pc2.jpg\" alt=\"tectonic tremor at Parkfield\">\u003cem>\u003c/em></span\u003c/span>\u003c/p>\n\u003cp>Last week, \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/editors-note-on-the-future-of-food-conference/2011/05/09/AFEmnojG_story_1.html\">The Future of Food Conference\u003c/a> was held at Georgetown University, where thought leaders from around the world discussed the trends in food and agriculture that will shape our future.\u003c/p>\n\u003cp>Speakers included U.S. Secretary of Agriculture Tom Vilsack, author and filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, and poet \u003ca href=\"http://en.wikipedia.org/wiki/Wendell_Berry\">Wendell Berry\u003c/a>. Yet the most surprising and memorable speech was made by the Prince of Wales on the crucial need for the world agriculture industries to adopt sustainable farming practices for the sake of global health and economic security.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Prince Charles is a \u003ca href=\"http://www.princeofwales.gov.uk/personalprofiles/residences/highgrove/homefarm/\">long-time supporter of organic and sustainable farming\u003c/a>, but this speech took his advocacy a step further, urging government officials and global agriculture industries to re-evaluate the current food structure in favor of more sustainable practices in order to secure the resilience of our planet as well as our global economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Questioning the conventional world view is a risky business. And the only reason I have done so is for the sake of your generation and for the integrity of Nature herself.”\u003c/p>\n\u003cp>The prince painted a grim picture of the current food system, arguing that it is depleting our resources and weakening our food system and economies at unprecedented rates.\u003c/p>\n\u003cp>“In the U.S., soil is being washed away ten times faster than the Earth can replenish it, and it is happening forty times faster in China and India. Twenty-two thousand square miles of arable land is turning into desert every year and, all told, it appears a quarter of the world’s farmland, two billion acres, is degraded.”\u003c/p>\n\u003cp>He also questioned our dependence on non-renewable resources as an Achilles' heel in our ability to continue to feed the world's growing population. This is contrasted to the growing obesity epidemic and deteriorating health of develped nations.\u003c/p>\n\u003cp>“Most forms of industrialized agriculture now have an umbilical dependency on oil, natural gas and other non-renewable resources. One study I have read estimates that a person today on a typical Western diet is, in effect, consuming nearly a U.S. gallon of diesel every day.”\u003c/p>\n\u003cp>“Over a billion people – one seventh of the world’s population – are hungry and another billion suffer from what is called “hidden hunger,” which is the lack of essential vitamins and nutrients in their diets. And on the reverse side of the coin, let us not forget the other tragic fact – that over a billion people in the world are now considered overweight or obese. It is an increasingly insane picture.”\u003c/p>\n\u003cp>The critical factor and cornerstone of the economic prosperity, according to Prince Charles, is the health and diversity of the top soil, which he calls “the planet's most vital renewable resource.” Though this is an idea frequently promoted by organic farming advocates, rarely if ever has such nuanced understanding of the importance of natural ecosystems been uttered by such prominent political figures.\u003c/p>\n\u003cp>“Top soil is the cornerstone of the prosperity of nations. It acts as a buffer against drought and as a carbon sink and it is the primary source of the health of all animals, plants and people.”\u003c/p>\n\u003cp>He goes on to explain that not only is sustainable farming necessary for the health of the planet and our economy, but that it can help create a more resilient global food system, directly challenging the popular mantra that organic agriculture cannot produce enough food to feed the planet.\u003c/p>\n\u003cp>“Having myself tried to farm as sustainably as possible for some twenty-six years in England...I certainly know of plenty of current evidence that adopting an approach which mirrors the miraculous ingenuity of Nature can produce surprisingly high yields of a wide range of vegetables, arable crops, beef, lamb and milk. And yet we are told ceaselessly that sustainable or organic agriculture cannot feed the world. I find this claim very hard to understand. Especially when you consider the findings of an impeccably well-researched International Assessment of Agricultural Knowledge, Science and Technology for Development, conducted in 2008 by the U.N.”\u003c/p>\n\u003cp>The report “drew on evidence from more than 400 scientists worldwide and concluded that small-scale, family-based farming systems, adopting so-called agro-ecological approaches, were among the most productive systems in developing countries.”\u003c/p>\n\u003cp>Prince Charles goes on to explain that the reason sustainable farming has not so far had great success in industrial societies is because of a “system of farm subsidies geared in such a way that it favours overwhelmingly those kinds of agricultural techniques that are responsible for the many problems I have just outlined,” and “the cost of that damage is not factored into the price of food production.”\u003c/p>\n\u003cp>“This has led to a situation where farmers are better off using intensive methods and where consumers who would prefer to buy sustainably produced food are unable to do so because of the price. There are many producers and consumers who want to do the right thing but, as things stand, “doing the right thing” is penalised.”\u003c/p>\n\u003cp>The prince address the political ramifications of this directly.\u003c/p>\n\u003cp>“Nobody wants food prices to go up, but if it is the case that the present low price of intensively produced food in developed countries is actually an illusion, only made possible by transferring the costs of cleaning up pollution or dealing with human health problems onto other agencies, then could correcting these anomalies result in a more beneficial arena where nobody is actually worse off in net terms?”\u003c/p>\n\u003cp>Ultimately he recommends developed nations change the way they think and approach food systems entirely.\u003c/p>\n\u003cp>“This all depends upon us deepening our understanding of the relationship between food, energy, water and economic security, and then creating policies which reward producers who base their farming systems on these principles.”\u003c/p>\n\u003cp>He also suggests that rather than hurting economic systems and agriculture industries, which is often suggested as a reason organic, sustainable agriculture cannot be expanded to a global scale, he explains that sustainable farming is in fact required for the strength of our economy.\u003c/p>\n\u003cp>“Capitalism depends upon capital, but our capital ultimately depends upon the health of Nature’s capital. Whether we like it or not, the two are in fact inseparable.... We need to include in the bottom line the true costs of food production – the true financial costs and the true costs to the Earth.”\u003c/p>\n\u003cp>“If we are to make our agricultural and marine systems (and therefore our economies) resilient in the long term, then we have to design policies in every sector that bring the true costs of environmental destruction and the depletion of natural capital to the fore and support an ecosystem based approach.”\u003c/p>\n\u003cp>The entire speech can be \u003ca href=\"http://www.princeofwales.gov.uk/speechesandarticles/a_speech_by_hrh_the_prince_of_wales_to_the_future_for_food_c_848967946.html\">read here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>38.8980596 -77.012154\u003c/p>\n\n","blocks":[],"excerpt":"Prince Charles is a long-time supporter of organic and sustainable farming, but this speech took his advocacy a step further.","status":"publish","parent":0,"modified":1366738097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1163},"headData":{"title":"Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World | KQED","description":"Prince Charles is a long-time supporter of organic and sustainable farming, but this speech took his advocacy a step further.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14489 http://www.kqed.org/quest/blog/?p=14489","disqusUrl":"https://ww2.kqed.org/quest/2011/05/13/prince-charles-delivers-landmark-speech-says-sustainable-farming-can-feed-the-world/","disqusTitle":"Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World","path":"/quest/14489/prince-charles-delivers-landmark-speech-says-sustainable-farming-can-feed-the-world","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg class=\"alignleft size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/pc2.jpg\" alt=\"tectonic tremor at Parkfield\">\u003cem>\u003c/em></span\u003c/span>\u003c/p>\n\u003cp>Last week, \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/editors-note-on-the-future-of-food-conference/2011/05/09/AFEmnojG_story_1.html\">The Future of Food Conference\u003c/a> was held at Georgetown University, where thought leaders from around the world discussed the trends in food and agriculture that will shape our future.\u003c/p>\n\u003cp>Speakers included U.S. Secretary of Agriculture Tom Vilsack, author and filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, and poet \u003ca href=\"http://en.wikipedia.org/wiki/Wendell_Berry\">Wendell Berry\u003c/a>. Yet the most surprising and memorable speech was made by the Prince of Wales on the crucial need for the world agriculture industries to adopt sustainable farming practices for the sake of global health and economic security.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Prince Charles is a \u003ca href=\"http://www.princeofwales.gov.uk/personalprofiles/residences/highgrove/homefarm/\">long-time supporter of organic and sustainable farming\u003c/a>, but this speech took his advocacy a step further, urging government officials and global agriculture industries to re-evaluate the current food structure in favor of more sustainable practices in order to secure the resilience of our planet as well as our global economy.\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>“Questioning the conventional world view is a risky business. And the only reason I have done so is for the sake of your generation and for the integrity of Nature herself.”\u003c/p>\n\u003cp>The prince painted a grim picture of the current food system, arguing that it is depleting our resources and weakening our food system and economies at unprecedented rates.\u003c/p>\n\u003cp>“In the U.S., soil is being washed away ten times faster than the Earth can replenish it, and it is happening forty times faster in China and India. Twenty-two thousand square miles of arable land is turning into desert every year and, all told, it appears a quarter of the world’s farmland, two billion acres, is degraded.”\u003c/p>\n\u003cp>He also questioned our dependence on non-renewable resources as an Achilles' heel in our ability to continue to feed the world's growing population. This is contrasted to the growing obesity epidemic and deteriorating health of develped nations.\u003c/p>\n\u003cp>“Most forms of industrialized agriculture now have an umbilical dependency on oil, natural gas and other non-renewable resources. One study I have read estimates that a person today on a typical Western diet is, in effect, consuming nearly a U.S. gallon of diesel every day.”\u003c/p>\n\u003cp>“Over a billion people – one seventh of the world’s population – are hungry and another billion suffer from what is called “hidden hunger,” which is the lack of essential vitamins and nutrients in their diets. And on the reverse side of the coin, let us not forget the other tragic fact – that over a billion people in the world are now considered overweight or obese. It is an increasingly insane picture.”\u003c/p>\n\u003cp>The critical factor and cornerstone of the economic prosperity, according to Prince Charles, is the health and diversity of the top soil, which he calls “the planet's most vital renewable resource.” Though this is an idea frequently promoted by organic farming advocates, rarely if ever has such nuanced understanding of the importance of natural ecosystems been uttered by such prominent political figures.\u003c/p>\n\u003cp>“Top soil is the cornerstone of the prosperity of nations. It acts as a buffer against drought and as a carbon sink and it is the primary source of the health of all animals, plants and people.”\u003c/p>\n\u003cp>He goes on to explain that not only is sustainable farming necessary for the health of the planet and our economy, but that it can help create a more resilient global food system, directly challenging the popular mantra that organic agriculture cannot produce enough food to feed the planet.\u003c/p>\n\u003cp>“Having myself tried to farm as sustainably as possible for some twenty-six years in England...I certainly know of plenty of current evidence that adopting an approach which mirrors the miraculous ingenuity of Nature can produce surprisingly high yields of a wide range of vegetables, arable crops, beef, lamb and milk. And yet we are told ceaselessly that sustainable or organic agriculture cannot feed the world. I find this claim very hard to understand. Especially when you consider the findings of an impeccably well-researched International Assessment of Agricultural Knowledge, Science and Technology for Development, conducted in 2008 by the U.N.”\u003c/p>\n\u003cp>The report “drew on evidence from more than 400 scientists worldwide and concluded that small-scale, family-based farming systems, adopting so-called agro-ecological approaches, were among the most productive systems in developing countries.”\u003c/p>\n\u003cp>Prince Charles goes on to explain that the reason sustainable farming has not so far had great success in industrial societies is because of a “system of farm subsidies geared in such a way that it favours overwhelmingly those kinds of agricultural techniques that are responsible for the many problems I have just outlined,” and “the cost of that damage is not factored into the price of food production.”\u003c/p>\n\u003cp>“This has led to a situation where farmers are better off using intensive methods and where consumers who would prefer to buy sustainably produced food are unable to do so because of the price. There are many producers and consumers who want to do the right thing but, as things stand, “doing the right thing” is penalised.”\u003c/p>\n\u003cp>The prince address the political ramifications of this directly.\u003c/p>\n\u003cp>“Nobody wants food prices to go up, but if it is the case that the present low price of intensively produced food in developed countries is actually an illusion, only made possible by transferring the costs of cleaning up pollution or dealing with human health problems onto other agencies, then could correcting these anomalies result in a more beneficial arena where nobody is actually worse off in net terms?”\u003c/p>\n\u003cp>Ultimately he recommends developed nations change the way they think and approach food systems entirely.\u003c/p>\n\u003cp>“This all depends upon us deepening our understanding of the relationship between food, energy, water and economic security, and then creating policies which reward producers who base their farming systems on these principles.”\u003c/p>\n\u003cp>He also suggests that rather than hurting economic systems and agriculture industries, which is often suggested as a reason organic, sustainable agriculture cannot be expanded to a global scale, he explains that sustainable farming is in fact required for the strength of our economy.\u003c/p>\n\u003cp>“Capitalism depends upon capital, but our capital ultimately depends upon the health of Nature’s capital. Whether we like it or not, the two are in fact inseparable.... We need to include in the bottom line the true costs of food production – the true financial costs and the true costs to the Earth.”\u003c/p>\n\u003cp>“If we are to make our agricultural and marine systems (and therefore our economies) resilient in the long term, then we have to design policies in every sector that bring the true costs of environmental destruction and the depletion of natural capital to the fore and support an ecosystem based approach.”\u003c/p>\n\u003cp>The entire speech can be \u003ca href=\"http://www.princeofwales.gov.uk/speechesandarticles/a_speech_by_hrh_the_prince_of_wales_to_the_future_for_food_c_848967946.html\">read here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>38.8980596 -77.012154\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/14489/prince-charles-delivers-landmark-speech-says-sustainable-farming-can-feed-the-world","authors":["10218"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_85","quest_1122","quest_3596","quest_2088","quest_3713","quest_3714","quest_3793","quest_13364"],"featImg":"quest_14493","label":"quest"},"quest_14136":{"type":"posts","id":"quest_14136","meta":{"index":"posts_1591205157","site":"quest","id":"14136","score":null,"sort":[1304092858000]},"guestAuthors":[],"slug":"will-conventional-produce-lower-your-childs-iq","title":"Will Conventional Produce Lower Your Child's IQ?","publishDate":1304092858,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/pesticides2.jpg\" alt=\"\">\u003cem>Pregnant mothers with the highest exposure to pesticides had kids with lower IQ at age 7. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/52890443@N02/4889435516/\">C. G. P. Grey\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Three studies \u003ca href=\"http://www.universityofcalifornia.edu/news/article/25403\">published last week\u003c/a> in \u003cem>Environmental Health Perspectives\u003c/em> concluded that pesticide exposure in pregnant women is linked to lower IQ scores in their children at age 7. This is pretty scary news for expectant mothers, but what does it mean practically?\u003c/p>\n\u003cp>Pesticide exposure can come in many forms. In one of the studies done at UC Berkeley, scientists estimated pesticide exposure in the agricultural town of Salinas (Monterey County, CA) by measuring \u003ca href=\"http://en.wikipedia.org/wiki/Organophosphate\">organophosphate\u003c/a> metabolites in the mother's urine during and after pregnancy. While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Interestingly, the effect of pesticide exposure on intelligence was only significant before birth; childhood exposure to pesticides did not appear to have an impact on intelligence scores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other two studies were conducted in more urban environments in New York City. In these studies done by researchers at Mount Sinai Medical Center and Columbia University, pesticide exposure was determined by measuring either urine metabolites or umbilical cord levels of the pesticide chlorpyrifos, respectively. Intelligence scores were significantly lower in children whose mothers had been exposed to the most pesticides while pregnant, indicating that these results are consistent across populations and not limited to farming communities.\u003c/p>\n\u003cp>In urban populations, pesticide exposure often comes from eating crops that have been treated with pesticides. People can also come into contact with pesticides in home gardens, schools and other public buildings with landscaping.\u003c/p>\n\u003cp>The good news is that use of organophosphate pesticides have declined steadily over the past decade, declining approximately 50 percent since 2001. Also, though choosing organic produce will help decrease pesticide exposure through food, consumers shouldn't feel they need to switch to 100% organic to protect their children.\u003c/p>\n\u003cp>Every year the \u003ca href=\"http://www.foodnews.org/walletguide.php\">Environmental Working Group\u003c/a> publishes the “Dirty Dozen,” a list of the conventional produce likely to contain the highest amount of pesticides. It also publishes a list of the cleanest conventional foods, “The Clean 15,” with the lowest pesticide levels. The researchers found that the impact of pesticides on intelligence scores is dose dependent, meaning any reduction in exposure can be beneficial.\u003c/p>\n\u003cp>While making these decisions it is important to realize that eating a wide variety of fresh fruits and vegetables is one of the most important thing you can do for the health of your developing baby. You should not drastically restrict the different kinds of produce you consume while pregnant. Being smart about which organic foods you purchase, and carefully washing the conventional produce you continue to buy can make a big impact on your exposure.\u003c/p>\n\u003cp>\u003cem>Are you worried about pesticide exposure? How do you handle it?\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.87241 -122.259616\u003c/p>\n\n","blocks":[],"excerpt":"While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.","status":"publish","parent":0,"modified":1366826768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":483},"headData":{"title":"Will Conventional Produce Lower Your Child's IQ? | KQED","description":"While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14136 http://www.kqed.org/quest/blog/?p=14136","disqusUrl":"https://ww2.kqed.org/quest/2011/04/29/will-conventional-produce-lower-your-childs-iq/","disqusTitle":"Will Conventional Produce Lower Your Child's IQ?","path":"/quest/14136/will-conventional-produce-lower-your-childs-iq","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/pesticides2.jpg\" alt=\"\">\u003cem>Pregnant mothers with the highest exposure to pesticides had kids with lower IQ at age 7. Image courtesy of \u003ca href=\"http://www.flickr.com/photos/52890443@N02/4889435516/\">C. G. P. Grey\u003c/a>.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Three studies \u003ca href=\"http://www.universityofcalifornia.edu/news/article/25403\">published last week\u003c/a> in \u003cem>Environmental Health Perspectives\u003c/em> concluded that pesticide exposure in pregnant women is linked to lower IQ scores in their children at age 7. This is pretty scary news for expectant mothers, but what does it mean practically?\u003c/p>\n\u003cp>Pesticide exposure can come in many forms. In one of the studies done at UC Berkeley, scientists estimated pesticide exposure in the agricultural town of Salinas (Monterey County, CA) by measuring \u003ca href=\"http://en.wikipedia.org/wiki/Organophosphate\">organophosphate\u003c/a> metabolites in the mother's urine during and after pregnancy. While these women had slightly higher than average pesticide exposure due to their proximity to farming centers, their levels were not out of range of national averages.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Interestingly, the effect of pesticide exposure on intelligence was only significant before birth; childhood exposure to pesticides did not appear to have an impact on intelligence scores.\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 other two studies were conducted in more urban environments in New York City. In these studies done by researchers at Mount Sinai Medical Center and Columbia University, pesticide exposure was determined by measuring either urine metabolites or umbilical cord levels of the pesticide chlorpyrifos, respectively. Intelligence scores were significantly lower in children whose mothers had been exposed to the most pesticides while pregnant, indicating that these results are consistent across populations and not limited to farming communities.\u003c/p>\n\u003cp>In urban populations, pesticide exposure often comes from eating crops that have been treated with pesticides. People can also come into contact with pesticides in home gardens, schools and other public buildings with landscaping.\u003c/p>\n\u003cp>The good news is that use of organophosphate pesticides have declined steadily over the past decade, declining approximately 50 percent since 2001. Also, though choosing organic produce will help decrease pesticide exposure through food, consumers shouldn't feel they need to switch to 100% organic to protect their children.\u003c/p>\n\u003cp>Every year the \u003ca href=\"http://www.foodnews.org/walletguide.php\">Environmental Working Group\u003c/a> publishes the “Dirty Dozen,” a list of the conventional produce likely to contain the highest amount of pesticides. It also publishes a list of the cleanest conventional foods, “The Clean 15,” with the lowest pesticide levels. The researchers found that the impact of pesticides on intelligence scores is dose dependent, meaning any reduction in exposure can be beneficial.\u003c/p>\n\u003cp>While making these decisions it is important to realize that eating a wide variety of fresh fruits and vegetables is one of the most important thing you can do for the health of your developing baby. You should not drastically restrict the different kinds of produce you consume while pregnant. Being smart about which organic foods you purchase, and carefully washing the conventional produce you continue to buy can make a big impact on your exposure.\u003c/p>\n\u003cp>\u003cem>Are you worried about pesticide exposure? How do you handle it?\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.87241 -122.259616\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/14136/will-conventional-produce-lower-your-childs-iq","authors":["10218"],"categories":["quest_3229","quest_12"],"tags":["quest_575","quest_3531","quest_3618","quest_2088","quest_2167","quest_3711","quest_3716","quest_13364","quest_13365"],"featImg":"quest_14139","label":"quest"},"quest_12701":{"type":"posts","id":"quest_12701","meta":{"index":"posts_1591205157","site":"quest","id":"12701","score":null,"sort":[1299864659000]},"guestAuthors":[],"slug":"mastodons-mummies-and-meteorites-evidence-of-life-out-there","title":"Mastodons, Mummies, and Meteorites: Evidence of Life Out There?","publishDate":1299864659,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/hoover-chondrite.gif\">\u003cem>Scanning electron microscope image of the Orgueil meteorite. \u003cbr>Credit: Dr. Richard Hoover/Journal of Cosmology\u003cbr>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2010/01/29/personal-comet/\">The recent publication of the investigation of a rare class of meteorite (the CI1 \u003c/a>\u003ca href=\"http://www4.nau.edu/meteorite/Meteorite/Book-CarbChondrites.html\">Carbonaceous Chondrite\u003c/a>) by Dr. Richard Hoover of NASA's Marshall Space Flight Center has caused another stir among scientists and the news media regarding possible origins of life on Earth, and life in the Universe in general. Exciting stuff—though the report stimulated the \"usual\" spectrum of responses, ranging from the starry-eyed \u003cem>wow\u003c/em>! to the cool-headed\u003cem> let's wait and see \u003c/em>to a tepid-at-best \u003cem>we've \u003ca href=\"http://www.space.com/11049-alien-life-meteorites-skepticism.html\">heard this hype before\u003c/a>….\u003c/em>\u003c/p>\n\u003cp>In a nutshell, \u003ca href=\"http://www.foxnews.com/scitech/2011/03/05/exclusive-nasa-scientists-claims-evidence-alien-life-meteorite/\">Dr. Hoover's study \u003c/a> suggests that encased within the minerals of the studied meteorites are chemical signatures of life and fossils of microbes, some of which are very similar to known Earthly cyanobacteria, and some that are not very like Earth life forms at all. The implication is that life (at least these would-be meteoritic microbes) originated outside of Earth, on some other parent body—possibly a comet—and that the formation of life may be common and ubiquitous in the Universe. It's a very big implication—and as some respondents have cited, big implications require big proof (okay, I'm paraphrasing Carl Sagan's, \"extraordinary claims require extraordinary proof\"). \u003c/p>\n\u003cp>One of the challenges in this type of investigation is in distinguishing between \"indigenous\" mineral and microbe-like forms in the meteorites (that is, those that may have come along with the meteorite during its fall to Earth) and contamination by Earthly microbes—because, come on, if the Earth's surface is nothing else, it is absolutely teeming with life in every nook and cranny! \u003c/p>\n\u003cp>Other implications have been mentioned beside life from \"out there\" seeding the early Earth and giving rise to us (in fact, there is no definitive proof that life originated on Earth—and according to one theory, life could not have started here). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One idea goes the other way: life started on Earth early on, prior to the end of the period of heavy bombardment of our world by asteroids and comets, and the blasts of some of those collisions could have kicked the Earthly specimens back into space…maybe only to return to us eons later as \"evidence of extraterrestrial life\"—which would be ironic. \u003c/p>\n\u003cp>As part of his analysis, Dr. Hoover included a range of known Earth life as control references--samples from mastodons, Egyptian mummies, insects preserved in amber, fossilized cyanobacteria from ancient rocks, and several others—to compare to the samples from his subject meteorites. According to his publication, the comparison of the samples has shown certain organic chemicals found in terrestrial life lacking in the meteorites—a number of amino acids, and nitrogen—which suggest that the meteorite samples may not bear contamination by Earthly life. \u003c/p>\n\u003cp>The quest for life beyond Earth has gone on for a long time, and a lot of tantalizing clues and possible evidence have been making the rounds. Microbe fossils in \u003ca href=\"http://ww2.kqed.org/quest/2009/12/04/new-evidence-of-martian-life-found-in-antarctica/\">meteorites from Mars\u003c/a>? \u003ca href=\"http://ww2.kqed.org/quest/2010/12/03/arsenic-and-old-lakes-nasa-finds-life-not-as-we-know-it/\">Life not-as-we-know-it \u003c/a>living in the waters of Mono Lake? \u003ca href=\"http://ww2.kqed.org/quest/2009/01/30/methane-on-mars-moooooooo/\">Methane plumes \u003c/a>from beneath the Martian surface? Organic molecules in the tails of comets and on \u003ca href=\"http://www.popsci.com/science/article/2010-06/new-cassini-findings-hint-methane-based-life-titan\">Saturn's moon Titan\u003c/a>? And now, possible organics and fossils in the rarest of carbonaceous chondrite meteorites? \u003c/p>\n\u003cp>For the moment, I'll wait and see \u003ca href=\"http://journalofcosmology.com/Life101.html\">how scientists review \u003c/a>Dr. Hoover's study—because, yes, I have heard before what turned out to be hype—but in the back of my mind…wow!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8148 -122.178\u003c/p>\n\n","blocks":[],"excerpt":"A recent publishing of the investigation of a rare class of meteorite (the CI1 Carbonaceous Chondrite) by Dr. Richard Hoover of NASA's Marshall Space Flight Center has caused another stir among scientists and the news media regarding possible origins of life on Earth and life in the Universe in general.","status":"publish","parent":0,"modified":1299864659,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":608},"headData":{"title":"Mastodons, Mummies, and Meteorites: Evidence of Life Out There? | KQED","description":"A recent publishing of the investigation of a rare class of meteorite (the CI1 Carbonaceous Chondrite) by Dr. Richard Hoover of NASA's Marshall Space Flight Center has caused another stir among scientists and the news media regarding possible origins of life on Earth and life in the Universe in general.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12701 http://www.kqed.org/quest/blog/?p=12701","disqusUrl":"https://ww2.kqed.org/quest/2011/03/11/mastodons-mummies-and-meteorites-evidence-of-life-out-there/","disqusTitle":"Mastodons, Mummies, and Meteorites: Evidence of Life Out There?","path":"/quest/12701/mastodons-mummies-and-meteorites-evidence-of-life-out-there","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/hoover-chondrite.gif\">\u003cem>Scanning electron microscope image of the Orgueil meteorite. \u003cbr>Credit: Dr. Richard Hoover/Journal of Cosmology\u003cbr>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2010/01/29/personal-comet/\">The recent publication of the investigation of a rare class of meteorite (the CI1 \u003c/a>\u003ca href=\"http://www4.nau.edu/meteorite/Meteorite/Book-CarbChondrites.html\">Carbonaceous Chondrite\u003c/a>) by Dr. Richard Hoover of NASA's Marshall Space Flight Center has caused another stir among scientists and the news media regarding possible origins of life on Earth, and life in the Universe in general. Exciting stuff—though the report stimulated the \"usual\" spectrum of responses, ranging from the starry-eyed \u003cem>wow\u003c/em>! to the cool-headed\u003cem> let's wait and see \u003c/em>to a tepid-at-best \u003cem>we've \u003ca href=\"http://www.space.com/11049-alien-life-meteorites-skepticism.html\">heard this hype before\u003c/a>….\u003c/em>\u003c/p>\n\u003cp>In a nutshell, \u003ca href=\"http://www.foxnews.com/scitech/2011/03/05/exclusive-nasa-scientists-claims-evidence-alien-life-meteorite/\">Dr. Hoover's study \u003c/a> suggests that encased within the minerals of the studied meteorites are chemical signatures of life and fossils of microbes, some of which are very similar to known Earthly cyanobacteria, and some that are not very like Earth life forms at all. The implication is that life (at least these would-be meteoritic microbes) originated outside of Earth, on some other parent body—possibly a comet—and that the formation of life may be common and ubiquitous in the Universe. It's a very big implication—and as some respondents have cited, big implications require big proof (okay, I'm paraphrasing Carl Sagan's, \"extraordinary claims require extraordinary proof\"). \u003c/p>\n\u003cp>One of the challenges in this type of investigation is in distinguishing between \"indigenous\" mineral and microbe-like forms in the meteorites (that is, those that may have come along with the meteorite during its fall to Earth) and contamination by Earthly microbes—because, come on, if the Earth's surface is nothing else, it is absolutely teeming with life in every nook and cranny! \u003c/p>\n\u003cp>Other implications have been mentioned beside life from \"out there\" seeding the early Earth and giving rise to us (in fact, there is no definitive proof that life originated on Earth—and according to one theory, life could not have started here). \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>One idea goes the other way: life started on Earth early on, prior to the end of the period of heavy bombardment of our world by asteroids and comets, and the blasts of some of those collisions could have kicked the Earthly specimens back into space…maybe only to return to us eons later as \"evidence of extraterrestrial life\"—which would be ironic. \u003c/p>\n\u003cp>As part of his analysis, Dr. Hoover included a range of known Earth life as control references--samples from mastodons, Egyptian mummies, insects preserved in amber, fossilized cyanobacteria from ancient rocks, and several others—to compare to the samples from his subject meteorites. According to his publication, the comparison of the samples has shown certain organic chemicals found in terrestrial life lacking in the meteorites—a number of amino acids, and nitrogen—which suggest that the meteorite samples may not bear contamination by Earthly life. \u003c/p>\n\u003cp>The quest for life beyond Earth has gone on for a long time, and a lot of tantalizing clues and possible evidence have been making the rounds. Microbe fossils in \u003ca href=\"http://ww2.kqed.org/quest/2009/12/04/new-evidence-of-martian-life-found-in-antarctica/\">meteorites from Mars\u003c/a>? \u003ca href=\"http://ww2.kqed.org/quest/2010/12/03/arsenic-and-old-lakes-nasa-finds-life-not-as-we-know-it/\">Life not-as-we-know-it \u003c/a>living in the waters of Mono Lake? \u003ca href=\"http://ww2.kqed.org/quest/2009/01/30/methane-on-mars-moooooooo/\">Methane plumes \u003c/a>from beneath the Martian surface? Organic molecules in the tails of comets and on \u003ca href=\"http://www.popsci.com/science/article/2010-06/new-cassini-findings-hint-methane-based-life-titan\">Saturn's moon Titan\u003c/a>? And now, possible organics and fossils in the rarest of carbonaceous chondrite meteorites? \u003c/p>\n\u003cp>For the moment, I'll wait and see \u003ca href=\"http://journalofcosmology.com/Life101.html\">how scientists review \u003c/a>Dr. Hoover's study—because, yes, I have heard before what turned out to be hype—but in the back of my mind…wow!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.8148 -122.178\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/12701/mastodons-mummies-and-meteorites-evidence-of-life-out-there","authors":["6180"],"categories":["quest_3"],"tags":["quest_237","quest_13192","quest_3499","quest_3510","quest_3514","quest_3612","quest_1656","quest_3648","quest_1800","quest_1918","quest_2088"],"featImg":"quest_12710","label":"quest"},"quest_5942":{"type":"posts","id":"quest_5942","meta":{"index":"posts_1591205157","site":"quest","id":"5942","score":null,"sort":[1274293824000]},"guestAuthors":[],"slug":"chickens-in-the-house","title":"Chickens in the House","publishDate":1274293824,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/05/chickens-009-01.jpg\" alt=\"\">\u003c/a>\u003cem>Raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine. \u003c/em>\u003c/span>\u003c/p>\n\u003cp>I appreciate a good, hearty, hot, nutritious and deep yellow omelet. I like humane treatment of animals. When trying to marry these two passions, however, I find myself in an internal struggle. Finding a resource of egg-laying chickens where I am certain that the treatment is humane, cage free, free range and organic has proven a challenge. In my blog post, \u003ca href=\"http://ww2.kqed.org/quest/2008/05/21/quest-for-a-kind-egg/\">Quest for a Kind Egg\u003c/a>, I tried to get the straight dope. I have also tried with desperation to check farm websites or have a decent conversation with the Egg Guy at the Lake Merritt Farmer’s Market, all with not luck. Finally, I was ready to up my quest.\u003c/p>\n\u003cp>How about raising chickens? What an original and radical idea. I launched a few investigative e-mails, wondering if anyone I knew could possibly be an urban chicken farmer. It turns out that all the cool kids are doing it. Responses flooded in from Oakland, San Francisco, Berkeley, Monterey, Point Reyes, and beyond, and I was off for some backyard coop adventures to catch up on the trend.\u003c/p>\n\u003cp>I paid a visit to Mike and Tasha and their three hens at their condo in Rockridge. I found their flock happily hanging in their home-made coop and condo backyard, doing some evening snacking. Tony was raised with chickens in Zimbabwe and went the chicken route because he finds them peaceful and entertaining to observe. He appreciates their free-range roaming of the yard and their innate ability to pull on grasses until they get the seeds. He loves that each chicken lays one egg a day, offering the family plenty of heavy, delicious eggs for eating and baking. He especially loves the way they announce their egg laying with a loud squawking performance and shout out.\u003c/p>\n\u003cp>Tasha appreciates the relationship she and her three year old daughter have with these gals. They recognize her, respond to her and add a nurturing dimension to her life. They also take care of the family compost as they peck away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, I concluded, raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine. No wonder there are so many eggheads out there and so many resources for them:\u003c/p>\n\u003cp>\u003ca href=\"http://www.backyardchickens.com/\">BackYardChickens\u003c/a>\u003cbr>\n\u003ca href=\"http://www.uas.coop/\">Urban Alliance For Sustainability\u003c/a>\u003cbr>\n\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/assignment_7&id=6583109\">Urban chicken trend on rise in Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanchickens.net/\">Urban Chickens Network\u003c/a>\u003c/p>\n\u003cp>Also watch \u003ca href=\"http://ww2.kqed.org/quest/video/city-egg-country-egg\">City Egg, Country Egg on QUEST\u003c/a> to learn more about a study at UC Davis that compares store-bought eggs and farm fresh eggs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.8427778 -122.2461111\u003c/p>\n\n","blocks":[],"excerpt":"Raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine.","status":"publish","parent":0,"modified":1366827512,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":488},"headData":{"title":"Chickens in the House | KQED","description":"Raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"5942 http://www.kqed.org/quest/blog/2010/05/19/chickens-in-the-house/","disqusUrl":"https://ww2.kqed.org/quest/2010/05/19/chickens-in-the-house/","disqusTitle":"Chickens in the House","path":"/quest/5942/chickens-in-the-house","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2010/05/chickens-009-01.jpg\" alt=\"\">\u003c/a>\u003cem>Raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine. \u003c/em>\u003c/span>\u003c/p>\n\u003cp>I appreciate a good, hearty, hot, nutritious and deep yellow omelet. I like humane treatment of animals. When trying to marry these two passions, however, I find myself in an internal struggle. Finding a resource of egg-laying chickens where I am certain that the treatment is humane, cage free, free range and organic has proven a challenge. In my blog post, \u003ca href=\"http://ww2.kqed.org/quest/2008/05/21/quest-for-a-kind-egg/\">Quest for a Kind Egg\u003c/a>, I tried to get the straight dope. I have also tried with desperation to check farm websites or have a decent conversation with the Egg Guy at the Lake Merritt Farmer’s Market, all with not luck. Finally, I was ready to up my quest.\u003c/p>\n\u003cp>How about raising chickens? What an original and radical idea. I launched a few investigative e-mails, wondering if anyone I knew could possibly be an urban chicken farmer. It turns out that all the cool kids are doing it. Responses flooded in from Oakland, San Francisco, Berkeley, Monterey, Point Reyes, and beyond, and I was off for some backyard coop adventures to catch up on the trend.\u003c/p>\n\u003cp>I paid a visit to Mike and Tasha and their three hens at their condo in Rockridge. I found their flock happily hanging in their home-made coop and condo backyard, doing some evening snacking. Tony was raised with chickens in Zimbabwe and went the chicken route because he finds them peaceful and entertaining to observe. He appreciates their free-range roaming of the yard and their innate ability to pull on grasses until they get the seeds. He loves that each chicken lays one egg a day, offering the family plenty of heavy, delicious eggs for eating and baking. He especially loves the way they announce their egg laying with a loud squawking performance and shout out.\u003c/p>\n\u003cp>Tasha appreciates the relationship she and her three year old daughter have with these gals. They recognize her, respond to her and add a nurturing dimension to her life. They also take care of the family compost as they peck away.\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, I concluded, raising chickens offers a good life for our feathered friends, a sense of peace, a connection to nature and our food source, eggs with high nutritional value, a composting and fertilization system, free entertainment and another reason to rise and shine. No wonder there are so many eggheads out there and so many resources for them:\u003c/p>\n\u003cp>\u003ca href=\"http://www.backyardchickens.com/\">BackYardChickens\u003c/a>\u003cbr>\n\u003ca href=\"http://www.uas.coop/\">Urban Alliance For Sustainability\u003c/a>\u003cbr>\n\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/assignment_7&id=6583109\">Urban chicken trend on rise in Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanchickens.net/\">Urban Chickens Network\u003c/a>\u003c/p>\n\u003cp>Also watch \u003ca href=\"http://ww2.kqed.org/quest/video/city-egg-country-egg\">City Egg, Country Egg on QUEST\u003c/a> to learn more about a study at UC Davis that compares store-bought eggs and farm fresh eggs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.8427778 -122.2461111\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/5942/chickens-in-the-house","authors":["10178"],"categories":["quest_4","quest_3229","quest_12"],"tags":["quest_573","quest_939","quest_1140","quest_1410","quest_2088","quest_13364","quest_13365"],"label":"quest"},"quest_3545":{"type":"posts","id":"quest_3545","meta":{"index":"posts_1591205157","site":"quest","id":"3545","score":null,"sort":[1252106461000]},"guestAuthors":[],"slug":"reporters-notes-the-politics-of-green-wine","title":"Reporter's Notes: The Politics of Green Wine","publishDate":1252106461,"format":"standard","headTitle":"Reporter’s Notes: The Politics of Green Wine | KQED","labelTerm":{},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/09/radio3-47_ecowine300.jpg\" alt=\"\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, “you are so aware of what you eat, why aren’t you just as curious about what you drink?” Well, we drink organic coffee but not organic wine. I was worried about sacrificing taste and I just didn’t think most vineyards were heavily sprayed with pesticides. Then I learned that wine grapes are the second most sprayed crop in the state. This didn’t seem like it could be that good for the farm workers, the Earth, or the consumer. Several studies have found trace amounts of pesticides in wine. They may be at extremely low amounts, but what kind of impact could pesticide residues have overtime?\u003c/p>\n\u003cp>Armed with a new green cause, I set out to find more information about eco-wines. I learned that organic wine is just one type of green wine — there is also wine made with organic grapes. It turns out I had been drinking some of these wines and enjoying them. The thing is, you can’t call it “organic wine” if the wine has added sulfites, a naturally occurring compound. Most winemakers add sulfites to help preserve the wine and make it more stable. If a wine is made from organic grapes but contains sulfites, the world “organic” can only be mentioned as part of the ingredient claim on the back of the bottle. No wonder I didn’t know I was drinking wine farmed organically.\u003c/p>\n\u003cp>It turns out northern Sonoma County and Mendocino county are hotbeds for green wine. In the course of reporting this story, I visited several of these wine makers. \u003ca href=\"http://www.bonterra.com\" target=\"_blank\" rel=\"noopener\">Bonterra Vineyards\u003c/a>, below Ukiah, has been farming organically since 1987 and now farms one of their ranches, McNab, biodynamically. Their red blend is nicely balanced and tastes very good.\u003c/p>\n\u003cp>Biodynamic is a novel form of organic farming practice with its roots in France. A biodynamic vineyard is a self-sustaining ecosystem — making organic compost, removing chemicals from the soil and farming with the cycles of the Earth. Biodynamic has its own \u003ca href=\"http://www.demeter-usa.org/\" target=\"_blank\" rel=\"noopener\">international certification\u003c/a>. (\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/QUEST_Winery_Vineyard%20List.pdf\">Here is a list\u003c/a> of their certified wines). Just up the 101 from Bonterra is \u003ca href=\"http://www.mendocinowinecompany.com/Parducci.html\" target=\"_blank\" rel=\"noopener\">Parducci Wine Cellars\u003c/a>. This family run company is farming organic grapes and in some cases, biodynamically. Parducci also claims to be one of the most sustainable wineries in the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sustainable is a squishy term. Sustainable wineries may be running off solar power or doing creek restoration to save spawning salmon but they are not necessarily organic and they are not certified. However, the \u003ca href=\"http://www.sustainablewinegrowing.org/\" target=\"_blank\" rel=\"noopener\">California Sustainable Winegrowing Program\u003c/a> is working toward an industry certification. The idea is to raise the entire industry’s practices and help vintners make more eco-friendly choices that often include using less chemicals in the vineyards.\u003c/p>\n\u003cp>Back to sulfites. This ended up being the main reason for the stigma still associated with green wine. Twenty years ago, green wines were uneven and there were not that many choices. Now, several of these eco-wines are winning high points from the industry. Organic wine can only contain naturally occurring sulfites, under 10ppm. Wines farmed organically must keep the added sulfites below 100ppm. Conventional wine can contain sulfites as high as 300ppm. When I was reporting this story, several folks asked me if I was going to explain why they get headaches from red wine. Isn’t it the sulfites? Actually, it is not known why some people get headaches from drinking red wine. It could be the histamines. It doesn’t look like it’s the sulfites. Less than 1% of the population, according to the FDA, is sensitive to sulfites. The reaction is a respiratory one.\u003c/p>\n\u003cp>Anyway, if you enjoy wine, I encourage you to think beyond red and white but to consider green, too. To find out more, listen to our radio story and check out our links. Also, green wine pioneer, \u003ca href=\"http://www.pauldolanwine.com/index.php\" target=\"_blank\" rel=\"noopener\">Paul Dolan\u003c/a> together with Parducci has\u003ca href=\"http://www.pauldolanwine.com/index.php/read-the-handbook-online\" target=\"_blank\" rel=\"noopener\"> created a green wine handbook\u003c/a> which is very helpful.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">Listen to the The Politics of Green Wine\u003c/a> radio report online.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>39.197962 -123.207764\u003c/p>\n\n","blocks":[],"excerpt":"I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, \"you are so aware of what you eat, why aren't you just as curious about what you drink?\"","status":"publish","parent":0,"modified":1684975620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":722},"headData":{"title":"Reporter's Notes: The Politics of Green Wine | KQED","description":"I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, "you are so aware of what you eat, why aren't you just as curious about what you drink?"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/quest/3545/reporters-notes-the-politics-of-green-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2009/09/radio3-47_ecowine300.jpg\" alt=\"\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>I often look at the chemical ingredients in what I buy. I shop at farmers markets for organic produce and use green cleaning supplies. So, it caught me off guard when a friend remarked, “you are so aware of what you eat, why aren’t you just as curious about what you drink?” Well, we drink organic coffee but not organic wine. I was worried about sacrificing taste and I just didn’t think most vineyards were heavily sprayed with pesticides. Then I learned that wine grapes are the second most sprayed crop in the state. This didn’t seem like it could be that good for the farm workers, the Earth, or the consumer. Several studies have found trace amounts of pesticides in wine. They may be at extremely low amounts, but what kind of impact could pesticide residues have overtime?\u003c/p>\n\u003cp>Armed with a new green cause, I set out to find more information about eco-wines. I learned that organic wine is just one type of green wine — there is also wine made with organic grapes. It turns out I had been drinking some of these wines and enjoying them. The thing is, you can’t call it “organic wine” if the wine has added sulfites, a naturally occurring compound. Most winemakers add sulfites to help preserve the wine and make it more stable. If a wine is made from organic grapes but contains sulfites, the world “organic” can only be mentioned as part of the ingredient claim on the back of the bottle. No wonder I didn’t know I was drinking wine farmed organically.\u003c/p>\n\u003cp>It turns out northern Sonoma County and Mendocino county are hotbeds for green wine. In the course of reporting this story, I visited several of these wine makers. \u003ca href=\"http://www.bonterra.com\" target=\"_blank\" rel=\"noopener\">Bonterra Vineyards\u003c/a>, below Ukiah, has been farming organically since 1987 and now farms one of their ranches, McNab, biodynamically. Their red blend is nicely balanced and tastes very good.\u003c/p>\n\u003cp>Biodynamic is a novel form of organic farming practice with its roots in France. A biodynamic vineyard is a self-sustaining ecosystem — making organic compost, removing chemicals from the soil and farming with the cycles of the Earth. Biodynamic has its own \u003ca href=\"http://www.demeter-usa.org/\" target=\"_blank\" rel=\"noopener\">international certification\u003c/a>. (\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/imp/QUEST_Winery_Vineyard%20List.pdf\">Here is a list\u003c/a> of their certified wines). Just up the 101 from Bonterra is \u003ca href=\"http://www.mendocinowinecompany.com/Parducci.html\" target=\"_blank\" rel=\"noopener\">Parducci Wine Cellars\u003c/a>. This family run company is farming organic grapes and in some cases, biodynamically. Parducci also claims to be one of the most sustainable wineries in the country.\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>Sustainable is a squishy term. Sustainable wineries may be running off solar power or doing creek restoration to save spawning salmon but they are not necessarily organic and they are not certified. However, the \u003ca href=\"http://www.sustainablewinegrowing.org/\" target=\"_blank\" rel=\"noopener\">California Sustainable Winegrowing Program\u003c/a> is working toward an industry certification. The idea is to raise the entire industry’s practices and help vintners make more eco-friendly choices that often include using less chemicals in the vineyards.\u003c/p>\n\u003cp>Back to sulfites. This ended up being the main reason for the stigma still associated with green wine. Twenty years ago, green wines were uneven and there were not that many choices. Now, several of these eco-wines are winning high points from the industry. Organic wine can only contain naturally occurring sulfites, under 10ppm. Wines farmed organically must keep the added sulfites below 100ppm. Conventional wine can contain sulfites as high as 300ppm. When I was reporting this story, several folks asked me if I was going to explain why they get headaches from red wine. Isn’t it the sulfites? Actually, it is not known why some people get headaches from drinking red wine. It could be the histamines. It doesn’t look like it’s the sulfites. Less than 1% of the population, according to the FDA, is sensitive to sulfites. The reaction is a respiratory one.\u003c/p>\n\u003cp>Anyway, if you enjoy wine, I encourage you to think beyond red and white but to consider green, too. To find out more, listen to our radio story and check out our links. Also, green wine pioneer, \u003ca href=\"http://www.pauldolanwine.com/index.php\" target=\"_blank\" rel=\"noopener\">Paul Dolan\u003c/a> together with Parducci has\u003ca href=\"http://www.pauldolanwine.com/index.php/read-the-handbook-online\" target=\"_blank\" rel=\"noopener\"> created a green wine handbook\u003c/a> which is very helpful.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/the-politics-of-green-wine\">Listen to the The Politics of Green Wine\u003c/a> radio report online.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>39.197962 -123.207764\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/3545/reporters-notes-the-politics-of-green-wine","authors":["212"],"categories":["quest_9","quest_3229"],"tags":["quest_252","quest_13198","quest_1586","quest_1914","quest_2088","quest_2167","quest_13206","quest_2844","quest_13364","quest_3075","quest_3171"],"label":"source_quest_3545"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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