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She lives in Madison with her husband Luke and their growing collection of livestock.","avatar":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","edit_published_posts","subscriber"]}],"headData":{"title":"Eleanor Nelsen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/351f37679ff8bd6abc6237429402139d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/eleanornelsen"},"gmoberg":{"type":"authors","id":"10511","meta":{"index":"authors_1591205172","id":"10511","found":true},"name":"Glen Moberg","firstName":"Glen","lastName":"Moberg","slug":"gmoberg","email":"glen.moberg@uwc.edu","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Glen Moberg is a 42 year veteran of broadcast journalism, who serves as a reporter, talk show host, and news bureau chief for Wisconsin Public Radio in Wausau. He has also produced and moderated numerous debates and forums during his career.\r\n\r\nMoberg started his career as a rock disc jockey in the Chicago area where he also worked at several TV stations in various roles. He also worked at WAOW ABC-TV in Wausau as assignment manager and speical events coordinator, and was news director and anchor at WSAW CBS-TV, also in Wausau.\r\n\r\nDuring his time at WPR, Moberg has won various awards including best spot news reporting from the Wisconsin Broadcasters Association in 2011. In 2010 he won nine awards, including including three regional Edward R. Murrow awards from the Radio and Television News Directors Association for best writing, best audio feature reporting and best use of sound.\r\n\r\nMoberg has been a member of Rotary International since 1982, and has served on the Board of Directors of the Community Foundation of North Central Wisconsin, the Center for Visual Arts in Wausau, and the Marathon County Literacy Council. He lives in Wausau with his wife and two children.","avatar":"https://secure.gravatar.com/avatar/5aeccfc0cda92f3ed99f70c439176161?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Glen Moberg | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5aeccfc0cda92f3ed99f70c439176161?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5aeccfc0cda92f3ed99f70c439176161?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gmoberg"}},"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_64700":{"type":"posts","id":"quest_64700","meta":{"index":"posts_1591205157","site":"quest","id":"64700","score":null,"sort":[1393513231000]},"guestAuthors":[],"slug":"getting-the-munchies-for-hemp","title":"Getting the Munchies for Hemp","publishDate":1393513231,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Cannabis has been in the news recently, with states like Colorado and Washington \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">legalizing\u003c/a> the recreational use of marijuana. But the cannabis plant is surprisingly versatile, and drugs aren’t the only thing produced from it. Paper, fabric, rope, animal bedding, and even building materials can all be made from cannabis that’s bred to have no drug value. This form of cannabis is called hemp, and one industry where it’s gaining a loyal following is food.\u003c/p>\n\u003cp>Young entrepreneur Jeremy Koosed has built a business around hemp seeds.\u003c/p>\n\u003cp>Tucked into a strip mall in Lyndhurst, Ohio, \u003ca href=\"https://www.plantkingdombakery.com/cleves-snaction-heroes-plant-kingdom-outpost-w-no-whey-vegan-chocolates\">Plant Kingdom Bakery and Snackery\u003c/a> doesn’t sell your typical snacks. Instead, the shelves are lined with items like Coconut Currant Hemp Bar, Lemon-Salted Hemp Seeds, and the popular Goo Ball.\u003c/p>\n\u003cfigure id=\"attachment_67660\" class=\"wp-caption alignright\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065.jpg\">\u003cimg class=\" wp-image-67660 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065-e1392841584864-422x360.jpg\" alt=\"Plant Kingdom owner Jeremy Koosed and employee Laura B mix ingredients for hemp-based baked goods. Credit: Anne Glausser, ideastream\" width=\"338\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant Kingdom owner Jeremy Koosed and employee \u003cspan class=\"irc_su\" dir=\"ltr\" style=\"text-align: left\">Lauren Berlekamp mix ingredients for hemp-based baked goods. \u003cbr>\u003c/span>\u003c/figcaption>\u003c/figure>\n\u003cp>Hemp is at the heart of the operation here, and owner Koosed serves it up in baked goods as well as on its own. “We sell hemp seeds and toasted seeds and crunchy seeds, the seed oil and shelled hemp seeds and hemp protein,” said Koosed, who could go on at length about the \u003ca href=\"http://www.pinterest.com/hippiebutter/hemp-seed-recipes/\">various ways\u003c/a> to make use of hemp, such as on salads or in granola, pudding, dips, and smoothies. Once shelled, he says the seeds are really soft and pleasantly nutty. “It can really fit into any kind of dish -- salads or raw food preparations, or you can…mildly pan toast them with some potato salad, for instance. That’s really good.”\u003c/p>\n\u003cp>Another topic close to Koosed’s heart is the health \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\">benefits\u003c/a> of hemp. He calls them a protein powerhouse. “When the shell's taken off the seeds, it's 33% protein by volume and a source for those good omegas,” he said, referring to the \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">omega-3 fatty acids\u003c/a> present in hemp seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cleveland Clinic dietician \u003ca href=\"http://my.clevelandclinic.org/digestive_diseases/departments-centers/center-human-nutrition/nutrition-therapy.aspx\">Laura Jeffers\u003c/a> agrees. She sees patients with food intolerances like \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a>. With their high protein content, healthy fats, fiber, and anti-inflammatory properties, she says hemp seeds are a good bang for your buck. “They’re a great way to get all that in easily, and there’s not a whole lot of calories or extra things that you have to worry about,” said Jeffers, who now recommends them to her patients with food sensitivities.\u003c/p>\n\u003cp>The appetite for hemp products is on the rise, and for now foreign countries are filling the demand. The U.S. \u003ca href=\"http://www.votehemp.com/PDF/RL32725-20130724.pdf\">imported\u003c/a> more than $11 million worth of raw hemp materials -- mostly food -- in 2011, compared to just $2 million in 2000.\u003c/p>\n\u003cfigure id=\"attachment_67659\" class=\"wp-caption alignleft\" style=\"max-width: 398px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074.jpg\">\u003cimg class=\" wp-image-67659 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074-e1392841796689-552x360.jpg\" alt=\"An assortment of Plant Kingdom snacks. Credit: Anne Glausser, ideastream.\" width=\"398\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Plant Kingdom snacks.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.examiner.com/article/dr-oz-explains-how-hemp-seed-boosts-memory-with-omegas-vegan-granola-recipe\">Dr. Oz\u003c/a> turned his followers on to the power of the hemp seed, and \u003ca href=\"http://www.costcoconnection.com/connection/201301?pg=42#pg42\">Costco\u003c/a> now sells them in bulk.\u003c/p>\n\u003cp>But many contend that in addition to their health appeal, there are significant environmental benefits to hemp.\u003c/p>\n\u003cp>“It’s a very robust crop,” said Jonathan Page, an adjunct professor at the \u003ca href=\"http://www.ubc.ca/\">University of British Columbia\u003c/a> who \u003ca href=\"http://genomebiology.com/2011/12/10/R102\">studies\u003c/a> the cannabis plant. “It has a vitality that allows it to survive in difficult conditions with insects and fungi and other pests,” he said, adding that it’s such a fast-growing crop it can outcompete many weeds.\u003c/p>\n\u003cp>Hemp dominates an area, said Page, and requires little herbicide or pesticide. It can grow in a\u003ca href=\"http://www.theecologist.org/blogs_and_comments/commentators/2221530/hemp_the_energy_and_industrial_crop_of_the_future.html\"> broad range of climates\u003c/a>.\u003c/p>\n\u003cp>As to how it differs from its drug cousin, Page said they’re the same species -- \u003cstrong>Cannabis sativa\u003c/strong>. “The difference is purely chemical,” he said. Hemp has been bred to have very low levels of \u003ca href=\"http://adai.uw.edu/marijuana/factsheets/potency.htm\">THC\u003c/a>, which is the psychoactive ingredient in marijuana. So it’s impossible \u003ca href=\"http://www.drweil.com/drw/u/id/QAA345325\">to get high\u003c/a> from eating hemp seeds.\u003c/p>\n\u003cp>More people stateside are curious to tap into hemp’s potential, though efforts have been stymied by federal laws that prohibit hemp farming. Things are changing, however. The recently passed \u003ca href=\"http://www.washingtonpost.com/blogs/the-fix/wp/2014/01/27/hemp-farm-raised-fish-food-labels-and-food-stamps-whats-in-the-farm-bill/\">farm bill\u003c/a> gives farmers the green light to grow hemp on pilot sites in \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/state-industrial-hemp-statutes.aspx\">states\u003c/a> that already have pro-hemp laws on the books. “Hemp is in a real resurgence, and it’s primarily on the food side,” said Page.\u003c/p>\n\u003cfigure id=\"attachment_67661\" class=\"wp-caption alignright\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10.jpg\">\u003cimg class=\" wp-image-67661 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10-540x360.jpg\" alt=\"http://commons.wikimedia.org/wiki/File:Cannabis_sativa_plant_%2810%29.JPG , http://commons.wikimedia.org/wiki/User:Chmee2\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close look at the cannabis plant. Credit: Petr Brož\u003c/figcaption>\u003c/figure>\n\u003cp>Many national farm groups support hemp legislation, including a recent endorsement from the \u003ca href=\"http://www.kentucky.com/2014/01/22/3046585/american-farm-bureau-calls-for.html\">American Farm Bureau\u003c/a>. Here in Ohio supporters are hoping to bring the issue to voters as a ballot amendment.\u003c/p>\n\u003cp>Back at Plant Kingdom, owner Jeremy Koosed would like to source his product locally. He hopes the laws around American hemp production change because he thinks the plant could be useful to so many industries, not just food but textiles, body care, and biofuel. “We want this resource to be the subject of innovation,” said Koosed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But for now his customers are happy to crunch on Canadian seeds in their newfound favorite snacks.\u003c/p>\n\n","blocks":[],"excerpt":"More people are turning to hemp seeds as a source of healthy fats and protein, and as a sustainable crop.","status":"publish","parent":0,"modified":1450497859,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":832},"headData":{"title":"Getting the Munchies for Hemp | KQED","description":"More people are turning to hemp seeds as a source of healthy fats and protein, and as a sustainable crop.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64700 http://science.kqed.org/quest/?p=64700","disqusUrl":"https://ww2.kqed.org/quest/2014/02/27/getting-the-munchies-for-hemp/","disqusTitle":"Getting the Munchies for Hemp","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Hemp/Stream/hempwithfundertag.mp3","path":"/quest/64700/getting-the-munchies-for-hemp","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cannabis has been in the news recently, with states like Colorado and Washington \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">legalizing\u003c/a> the recreational use of marijuana. But the cannabis plant is surprisingly versatile, and drugs aren’t the only thing produced from it. Paper, fabric, rope, animal bedding, and even building materials can all be made from cannabis that’s bred to have no drug value. This form of cannabis is called hemp, and one industry where it’s gaining a loyal following is food.\u003c/p>\n\u003cp>Young entrepreneur Jeremy Koosed has built a business around hemp seeds.\u003c/p>\n\u003cp>Tucked into a strip mall in Lyndhurst, Ohio, \u003ca href=\"https://www.plantkingdombakery.com/cleves-snaction-heroes-plant-kingdom-outpost-w-no-whey-vegan-chocolates\">Plant Kingdom Bakery and Snackery\u003c/a> doesn’t sell your typical snacks. Instead, the shelves are lined with items like Coconut Currant Hemp Bar, Lemon-Salted Hemp Seeds, and the popular Goo Ball.\u003c/p>\n\u003cfigure id=\"attachment_67660\" class=\"wp-caption alignright\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065.jpg\">\u003cimg class=\" wp-image-67660 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065-e1392841584864-422x360.jpg\" alt=\"Plant Kingdom owner Jeremy Koosed and employee Laura B mix ingredients for hemp-based baked goods. Credit: Anne Glausser, ideastream\" width=\"338\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant Kingdom owner Jeremy Koosed and employee \u003cspan class=\"irc_su\" dir=\"ltr\" style=\"text-align: left\">Lauren Berlekamp mix ingredients for hemp-based baked goods. \u003cbr>\u003c/span>\u003c/figcaption>\u003c/figure>\n\u003cp>Hemp is at the heart of the operation here, and owner Koosed serves it up in baked goods as well as on its own. “We sell hemp seeds and toasted seeds and crunchy seeds, the seed oil and shelled hemp seeds and hemp protein,” said Koosed, who could go on at length about the \u003ca href=\"http://www.pinterest.com/hippiebutter/hemp-seed-recipes/\">various ways\u003c/a> to make use of hemp, such as on salads or in granola, pudding, dips, and smoothies. Once shelled, he says the seeds are really soft and pleasantly nutty. “It can really fit into any kind of dish -- salads or raw food preparations, or you can…mildly pan toast them with some potato salad, for instance. That’s really good.”\u003c/p>\n\u003cp>Another topic close to Koosed’s heart is the health \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\">benefits\u003c/a> of hemp. He calls them a protein powerhouse. “When the shell's taken off the seeds, it's 33% protein by volume and a source for those good omegas,” he said, referring to the \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">omega-3 fatty acids\u003c/a> present in hemp seeds.\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>Cleveland Clinic dietician \u003ca href=\"http://my.clevelandclinic.org/digestive_diseases/departments-centers/center-human-nutrition/nutrition-therapy.aspx\">Laura Jeffers\u003c/a> agrees. She sees patients with food intolerances like \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a>. With their high protein content, healthy fats, fiber, and anti-inflammatory properties, she says hemp seeds are a good bang for your buck. “They’re a great way to get all that in easily, and there’s not a whole lot of calories or extra things that you have to worry about,” said Jeffers, who now recommends them to her patients with food sensitivities.\u003c/p>\n\u003cp>The appetite for hemp products is on the rise, and for now foreign countries are filling the demand. The U.S. \u003ca href=\"http://www.votehemp.com/PDF/RL32725-20130724.pdf\">imported\u003c/a> more than $11 million worth of raw hemp materials -- mostly food -- in 2011, compared to just $2 million in 2000.\u003c/p>\n\u003cfigure id=\"attachment_67659\" class=\"wp-caption alignleft\" style=\"max-width: 398px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074.jpg\">\u003cimg class=\" wp-image-67659 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074-e1392841796689-552x360.jpg\" alt=\"An assortment of Plant Kingdom snacks. Credit: Anne Glausser, ideastream.\" width=\"398\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Plant Kingdom snacks.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.examiner.com/article/dr-oz-explains-how-hemp-seed-boosts-memory-with-omegas-vegan-granola-recipe\">Dr. Oz\u003c/a> turned his followers on to the power of the hemp seed, and \u003ca href=\"http://www.costcoconnection.com/connection/201301?pg=42#pg42\">Costco\u003c/a> now sells them in bulk.\u003c/p>\n\u003cp>But many contend that in addition to their health appeal, there are significant environmental benefits to hemp.\u003c/p>\n\u003cp>“It’s a very robust crop,” said Jonathan Page, an adjunct professor at the \u003ca href=\"http://www.ubc.ca/\">University of British Columbia\u003c/a> who \u003ca href=\"http://genomebiology.com/2011/12/10/R102\">studies\u003c/a> the cannabis plant. “It has a vitality that allows it to survive in difficult conditions with insects and fungi and other pests,” he said, adding that it’s such a fast-growing crop it can outcompete many weeds.\u003c/p>\n\u003cp>Hemp dominates an area, said Page, and requires little herbicide or pesticide. It can grow in a\u003ca href=\"http://www.theecologist.org/blogs_and_comments/commentators/2221530/hemp_the_energy_and_industrial_crop_of_the_future.html\"> broad range of climates\u003c/a>.\u003c/p>\n\u003cp>As to how it differs from its drug cousin, Page said they’re the same species -- \u003cstrong>Cannabis sativa\u003c/strong>. “The difference is purely chemical,” he said. Hemp has been bred to have very low levels of \u003ca href=\"http://adai.uw.edu/marijuana/factsheets/potency.htm\">THC\u003c/a>, which is the psychoactive ingredient in marijuana. So it’s impossible \u003ca href=\"http://www.drweil.com/drw/u/id/QAA345325\">to get high\u003c/a> from eating hemp seeds.\u003c/p>\n\u003cp>More people stateside are curious to tap into hemp’s potential, though efforts have been stymied by federal laws that prohibit hemp farming. Things are changing, however. The recently passed \u003ca href=\"http://www.washingtonpost.com/blogs/the-fix/wp/2014/01/27/hemp-farm-raised-fish-food-labels-and-food-stamps-whats-in-the-farm-bill/\">farm bill\u003c/a> gives farmers the green light to grow hemp on pilot sites in \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/state-industrial-hemp-statutes.aspx\">states\u003c/a> that already have pro-hemp laws on the books. “Hemp is in a real resurgence, and it’s primarily on the food side,” said Page.\u003c/p>\n\u003cfigure id=\"attachment_67661\" class=\"wp-caption alignright\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10.jpg\">\u003cimg class=\" wp-image-67661 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10-540x360.jpg\" alt=\"http://commons.wikimedia.org/wiki/File:Cannabis_sativa_plant_%2810%29.JPG , http://commons.wikimedia.org/wiki/User:Chmee2\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close look at the cannabis plant. Credit: Petr Brož\u003c/figcaption>\u003c/figure>\n\u003cp>Many national farm groups support hemp legislation, including a recent endorsement from the \u003ca href=\"http://www.kentucky.com/2014/01/22/3046585/american-farm-bureau-calls-for.html\">American Farm Bureau\u003c/a>. Here in Ohio supporters are hoping to bring the issue to voters as a ballot amendment.\u003c/p>\n\u003cp>Back at Plant Kingdom, owner Jeremy Koosed would like to source his product locally. He hopes the laws around American hemp production change because he thinks the plant could be useful to so many industries, not just food but textiles, body care, and biofuel. “We want this resource to be the subject of innovation,” said Koosed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But for now his customers are happy to crunch on Canadian seeds in their newfound favorite snacks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/64700/getting-the-munchies-for-hemp","authors":["10270"],"categories":["quest_9","quest_3229","quest_12","quest_17"],"tags":["quest_252","quest_12629","quest_830","quest_12630","quest_12269","quest_13201","quest_12627","quest_10327","quest_12626","quest_12631","quest_1733","quest_2065","quest_12625","quest_10429","quest_12450","quest_9913","quest_13364","quest_13365","quest_12644"],"featImg":"quest_67676","label":"source_quest_64700"},"quest_63190":{"type":"posts","id":"quest_63190","meta":{"index":"posts_1591205157","site":"quest","id":"63190","score":null,"sort":[1392735604000]},"guestAuthors":[],"slug":"lessons-from-a-global-garden-growing-more-food-with-less","title":"Lessons from a Global Garden: Growing More Food with Less","publishDate":1392735604,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>As the curtain of fog began to part, a ray of sunlight struck the small patch of earth where Sanjana Silva was replanting dozens of bright green barley seedlings. Silva lives and works in Sri Lanka, the tropical island nation that dangles from India’s southernmost tip. As part of his job as an officer with Sri Lanka’s Department of Agriculture, he searches for better ways to feed his country’s growing population.\u003c/p>\n\u003cp>So what is Silva doing \u003cem>here\u003c/em>, digging holes in a garden in Mendocino, California, on this chilly morning?\u003c/p>\n\u003cp>“It’s very cold here…but I can deal with it,” he said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_63312\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1.jpg\">\u003cimg class=\"size-medium wp-image-63312 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1-e1386283868409-337x253.jpg\" alt=\"Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA. Click to enlarge. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, he’s not here for the weather.\u003c/p>\n\u003cp>Silva is part of a group of international farmers and gardeners from countries as far flung as Senegal, Nepal, and Argentina who journey every year to a network of research gardens on the northern California coast. They come to participate in six- to twelve-month training programs where they are schooled in the art of biointensive growing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The programs are offered through a nonprofit organization based in Willits, California called \u003ca title=\"Ecology Action\" href=\"http://www.growbiointensive.org/about_main.html\">Ecology Action\u003c/a>, dedicated to teaching people around the globe how to grow food in a sustainable way. The method they teach -- referred to as \u003ca title=\"Grow Biointensive\" href=\"http://www.growbiointensive.org/\">GROW BIOINTENSIVE\u003c/a> -- is the brainchild of Yale graduate and agricultural researcher \u003ca href=\"http://www.johnjeavons.info\">John Jeavons\u003c/a>, who since 1972 has been studying the results of small-scale, biologically intensive farming. The technique is largely based on the work of \u003ca href=\"http://casfs.ucsc.edu/about/history/farm-garden-projects\">Alan Chadwick\u003c/a>, the British Master Gardener who pioneered organic farming methods at the University of California-Santa Cruz in the 1960s.\u003c/p>\n\u003caside class=\"pullquote alignleft\">75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet \u003c/aside>\n\u003cp>The goal of Jeavon’s trademarked method is to help farmers increase food yields using less land, less water, and without the chemical fertilizers and pesticides used in conventional farming techniques.\u003c/p>\n\u003cp>“Worldwide we have a critical situation on our hands…,” Jeavons explained. “According to a recent \u003ca href=\"http://www.un.org/waterfor%20lifedecade/scarcity.shtml\">UN [FAO] report\u003c/a>, 75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet. Also, so much of our agricultural land is no longer viable because farming has depleted the soil. So this method is designed -- based on millennia-old practices -- to enable people everywhere in the world to meet their own food needs and ‘grow’ their own soil using a fraction of the resources.”\u003c/p>\n\u003cfigure id=\"attachment_64687\" class=\"wp-caption alignleft\" style=\"max-width: 347px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3.jpg\">\u003cimg class=\"size-medium wp-image-64687 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3-347x253.jpg\" alt=\"Kale and other leafy greens grow in raised beds with soil loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\" width=\"347\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raised beds allow soil to be loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>So, what’s the magic formula? It’s a combination of soil that is continuously cultivated with a carbon-rich organic compost to maximize fertility, and seeds that are planted in a certain way. For example, crops are planted much closer together than usual so that more can be grown in a small space. Bunching the plants together also creates a leafy umbrella that shades the soil, which in turn reduces the need for water. It’s a recipe that can be used to grow seasonal foods year-round -- from winter squashes to summer berries -- outdoors or in greenhouses.\u003c/p>\n\u003cp>International trainees like Sanjana Silva spend their days engaged in hands-on fieldwork, classroom learning, and informal brainstorming sessions between farmers from different countries, all of whom face distinct challenges.\u003c/p>\n\u003cfigure id=\"attachment_64648\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798.jpg\">\u003cimg class=\"size-medium wp-image-64648 \" title=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Click to enlarge. Image courtesy of Sanjana Silva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798-189x253.jpg\" alt=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\u003c/figcaption>\u003c/figure>\n\u003cp>Silva enrolled in the program because he is searching for ways to support his government’s initiative to reduce the use of chemical fertilizers. “Sri Lanka is 70 percent rural, which means that they are basically all farming their own food. But the use of nationally subsidized chemical fertilizers caused the soil quality to become poor, making it harder to grow food.” Silva added that the shift away from chemical fertilizers was also spurred by their suspected \u003ca href=\"http://www.scidev.net/global/systems/feature/conflicting-reports-highlight-scientific-data-gaps-in-sri-lanka-s-chronic-kidney.html\">link to the chronic kidney disease\u003c/a> that plagues many Sri Lankans.\u003c/p>\n\u003cp>Although this brand of biointensive farming holds great promise for small community farms like those in Sri Lanka, questions remain about its scalability.\u003c/p>\n\u003cp>\"For small-scale plots this method has proven to produce high yields,\" according to Christof Bernau, an instructor at the \u003ca href=\"http://casfs.ucsc.edu/about/index.html\">Center for Agroecology at the University of California, Santa Cruz\u003c/a>,\" but if you amplify it out to the multi-acre, tractor-scale model, it may require inputs of knowledge, labor, and resources that aren’t economically sustainable.”\u003c/p>\n\u003cp>Around the globe scientists are \u003ca href=\"http://www.scidev.net/global/food-security/editorials/investing-in-people-and-evidence-for-sustainable-farming.html\">studying the effectiveness of a variety of innovative farming methods\u003c/a> aimed at addressing issues related to food security and dwindling resources, particularly in developing nations.\u003c/p>\n\u003cp>There's no one-size-fits-all method, acknowledged Ecology Action garden manager, Matt Drewno. Growing techniques have to be adjusted to account for variations in weather, topography, and other factors. “But we provide an adaptable toolkit and a framework,” explained Drewn, “so that no matter the climate, crop availability, and other specific local considerations, you can make it work.”\u003c/p>\n\u003cfigure id=\"attachment_64302\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2.jpg\">\u003cimg class=\"size-medium wp-image-64302 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2-337x253.jpg\" alt='During a workshop near Mzuzu, Malawi, people learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During a workshop near Mzuzu, Malawi, community members learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons\u003c/figcaption>\u003c/figure>\n\u003cp>Besides two people from Sri Lanka, this year’s group of 10 international participants (stationed at one of three California training sites) also included an emissary from a Mexican government agency working to improve and expand the capacity of floating farms on the outskirts of Mexico City, and a Kenyan who has set his sights on repairing the soil damage wrought by industrial tea farming, with the hope of restoring the farmers’ ability to nourish themselves from their land.\u003c/p>\n\u003cp>“Most of these people really want to educate other people -- and that’s why they are coming here,” said Jeavons.\u003c/p>\n\u003cp>Here in the foggy Mendocino research garden, many crops are transformed into meals served at \u003ca href=\"http://www.ravensrestaurant.com/\">Ravens’ Restaurant\u003c/a>, a gourmet vegan eatery. The proprietors of the restaurant and \u003ca href=\"http://www.stanfordinn.com\">adjoining eco-resort\u003c/a> offer free use of their land for the research, as well as food and lodging for training program participants.\u003c/p>\n\u003cfigure id=\"attachment_63311\" class=\"wp-caption alignleft\" style=\"max-width: 296px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989.jpg\">\u003cimg class=\"size-medium wp-image-63311 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989-296x253.jpg\" alt=\"Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\" width=\"296\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The trainees also get down in the dirt to help answer a question that has been motivating Jeavons for more than 40 years: what is the smallest amount of land on which a complete and balanced diet can be grown? This year’s test plot is filled with calorically and nutritionally dense crops, such as fava beans, potatoes, and towering quinoa plants, whose protein-packed clusters of ruby red seeds glisten in the misty morning light.\u003c/p>\n\u003cp>Throughout the year the results from this experimental garden will be collected, analyzed, and posted online, where they can be accessed by farmers, scientists, and the public.\u003c/p>\n\u003cp>Once Silva and the other international participants complete their training, they will take what they learn back to their own communities, along with the hope of planting the seeds for a more sustainable farming future.\u003c/p>\n\u003cp>“When I’ve taught workshops in places like East Africa and I tell them about the challenging situation we face, it doesn’t freak them out,” Jeavons recounted. “They say, ‘let’s do this’ and ‘if we don’t do this, our children are going to be toast.’”\u003c/p>\n\u003cp>\u003cstrong>Related links for further exploration:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.un.org/en/sustainablefuture/food.shtml\">United Nations: sustainable farming stories & stats from around the globet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scidev.net/global/agriculture/farming/\">SciDev \"Spotlight\" Series: Science for Sustainable Food\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://commongroundgarden.org\">Common Ground Garden (Ecology Action Bay Area Tours & Classes)\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land -- that reduces the need for precious resources.","status":"publish","parent":0,"modified":1442702389,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1336},"headData":{"title":"Lessons from a Global Garden: Growing More Food with Less | KQED","description":"Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land -- that reduces the need for precious resources.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63190 http://science.kqed.org/quest/?p=63190","disqusUrl":"https://ww2.kqed.org/quest/2014/02/18/lessons-from-a-global-garden-growing-more-food-with-less/","disqusTitle":"Lessons from a Global Garden: Growing More Food with Less","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/63190/lessons-from-a-global-garden-growing-more-food-with-less","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the curtain of fog began to part, a ray of sunlight struck the small patch of earth where Sanjana Silva was replanting dozens of bright green barley seedlings. Silva lives and works in Sri Lanka, the tropical island nation that dangles from India’s southernmost tip. As part of his job as an officer with Sri Lanka’s Department of Agriculture, he searches for better ways to feed his country’s growing population.\u003c/p>\n\u003cp>So what is Silva doing \u003cem>here\u003c/em>, digging holes in a garden in Mendocino, California, on this chilly morning?\u003c/p>\n\u003cp>“It’s very cold here…but I can deal with it,” he said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_63312\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1.jpg\">\u003cimg class=\"size-medium wp-image-63312 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA1-e1386283868409-337x253.jpg\" alt=\"Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA.\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sri Lankan agricultural official Sanjana Silva plants barley seedlings at a test plot in Mendocino, CA. Click to enlarge. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, he’s not here for the weather.\u003c/p>\n\u003cp>Silva is part of a group of international farmers and gardeners from countries as far flung as Senegal, Nepal, and Argentina who journey every year to a network of research gardens on the northern California coast. They come to participate in six- to twelve-month training programs where they are schooled in the art of biointensive growing.\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 programs are offered through a nonprofit organization based in Willits, California called \u003ca title=\"Ecology Action\" href=\"http://www.growbiointensive.org/about_main.html\">Ecology Action\u003c/a>, dedicated to teaching people around the globe how to grow food in a sustainable way. The method they teach -- referred to as \u003ca title=\"Grow Biointensive\" href=\"http://www.growbiointensive.org/\">GROW BIOINTENSIVE\u003c/a> -- is the brainchild of Yale graduate and agricultural researcher \u003ca href=\"http://www.johnjeavons.info\">John Jeavons\u003c/a>, who since 1972 has been studying the results of small-scale, biologically intensive farming. The technique is largely based on the work of \u003ca href=\"http://casfs.ucsc.edu/about/history/farm-garden-projects\">Alan Chadwick\u003c/a>, the British Master Gardener who pioneered organic farming methods at the University of California-Santa Cruz in the 1960s.\u003c/p>\n\u003caside class=\"pullquote alignleft\">75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet \u003c/aside>\n\u003cp>The goal of Jeavon’s trademarked method is to help farmers increase food yields using less land, less water, and without the chemical fertilizers and pesticides used in conventional farming techniques.\u003c/p>\n\u003cp>“Worldwide we have a critical situation on our hands…,” Jeavons explained. “According to a recent \u003ca href=\"http://www.un.org/waterfor%20lifedecade/scarcity.shtml\">UN [FAO] report\u003c/a>, 75 percent of the world’s people will be at risk because they may not have enough water to grow an adequate diet. Also, so much of our agricultural land is no longer viable because farming has depleted the soil. So this method is designed -- based on millennia-old practices -- to enable people everywhere in the world to meet their own food needs and ‘grow’ their own soil using a fraction of the resources.”\u003c/p>\n\u003cfigure id=\"attachment_64687\" class=\"wp-caption alignleft\" style=\"max-width: 347px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3.jpg\">\u003cimg class=\"size-medium wp-image-64687 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/kale3-347x253.jpg\" alt=\"Kale and other leafy greens grow in raised beds with soil loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\" width=\"347\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raised beds allow soil to be loosened two feet down to support moisture retention and minimize erosion -- one of the key biointensive growing techniques. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>So, what’s the magic formula? It’s a combination of soil that is continuously cultivated with a carbon-rich organic compost to maximize fertility, and seeds that are planted in a certain way. For example, crops are planted much closer together than usual so that more can be grown in a small space. Bunching the plants together also creates a leafy umbrella that shades the soil, which in turn reduces the need for water. It’s a recipe that can be used to grow seasonal foods year-round -- from winter squashes to summer berries -- outdoors or in greenhouses.\u003c/p>\n\u003cp>International trainees like Sanjana Silva spend their days engaged in hands-on fieldwork, classroom learning, and informal brainstorming sessions between farmers from different countries, all of whom face distinct challenges.\u003c/p>\n\u003cfigure id=\"attachment_64648\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798.jpg\">\u003cimg class=\"size-medium wp-image-64648 \" title=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Click to enlarge. Image courtesy of Sanjana Silva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/SS-2women-DSC04798-189x253.jpg\" alt=\"Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teaching community gardeners in Sri Lanka about biointensive growing methods. Image courtesy of Sanjana Silva\u003c/figcaption>\u003c/figure>\n\u003cp>Silva enrolled in the program because he is searching for ways to support his government’s initiative to reduce the use of chemical fertilizers. “Sri Lanka is 70 percent rural, which means that they are basically all farming their own food. But the use of nationally subsidized chemical fertilizers caused the soil quality to become poor, making it harder to grow food.” Silva added that the shift away from chemical fertilizers was also spurred by their suspected \u003ca href=\"http://www.scidev.net/global/systems/feature/conflicting-reports-highlight-scientific-data-gaps-in-sri-lanka-s-chronic-kidney.html\">link to the chronic kidney disease\u003c/a> that plagues many Sri Lankans.\u003c/p>\n\u003cp>Although this brand of biointensive farming holds great promise for small community farms like those in Sri Lanka, questions remain about its scalability.\u003c/p>\n\u003cp>\"For small-scale plots this method has proven to produce high yields,\" according to Christof Bernau, an instructor at the \u003ca href=\"http://casfs.ucsc.edu/about/index.html\">Center for Agroecology at the University of California, Santa Cruz\u003c/a>,\" but if you amplify it out to the multi-acre, tractor-scale model, it may require inputs of knowledge, labor, and resources that aren’t economically sustainable.”\u003c/p>\n\u003cp>Around the globe scientists are \u003ca href=\"http://www.scidev.net/global/food-security/editorials/investing-in-people-and-evidence-for-sustainable-farming.html\">studying the effectiveness of a variety of innovative farming methods\u003c/a> aimed at addressing issues related to food security and dwindling resources, particularly in developing nations.\u003c/p>\n\u003cp>There's no one-size-fits-all method, acknowledged Ecology Action garden manager, Matt Drewno. Growing techniques have to be adjusted to account for variations in weather, topography, and other factors. “But we provide an adaptable toolkit and a framework,” explained Drewn, “so that no matter the climate, crop availability, and other specific local considerations, you can make it work.”\u003c/p>\n\u003cfigure id=\"attachment_64302\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2.jpg\">\u003cimg class=\"size-medium wp-image-64302 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Kenya2-337x253.jpg\" alt='During a workshop near Mzuzu, Malawi, people learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons' width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During a workshop near Mzuzu, Malawi, community members learn how to \"grow\" more fertile soil. Photo courtesy of John Jeavons\u003c/figcaption>\u003c/figure>\n\u003cp>Besides two people from Sri Lanka, this year’s group of 10 international participants (stationed at one of three California training sites) also included an emissary from a Mexican government agency working to improve and expand the capacity of floating farms on the outskirts of Mexico City, and a Kenyan who has set his sights on repairing the soil damage wrought by industrial tea farming, with the hope of restoring the farmers’ ability to nourish themselves from their land.\u003c/p>\n\u003cp>“Most of these people really want to educate other people -- and that’s why they are coming here,” said Jeavons.\u003c/p>\n\u003cp>Here in the foggy Mendocino research garden, many crops are transformed into meals served at \u003ca href=\"http://www.ravensrestaurant.com/\">Ravens’ Restaurant\u003c/a>, a gourmet vegan eatery. The proprietors of the restaurant and \u003ca href=\"http://www.stanfordinn.com\">adjoining eco-resort\u003c/a> offer free use of their land for the research, as well as food and lodging for training program participants.\u003c/p>\n\u003cfigure id=\"attachment_63311\" class=\"wp-caption alignleft\" style=\"max-width: 296px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989.jpg\">\u003cimg class=\"size-medium wp-image-63311 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/Silva-EA-quinoa-e1386285537989-296x253.jpg\" alt=\"Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\" width=\"296\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protein-packed quinoa plants are cultivated and harvested at Ecology Action's research garden in Mendocino, CA. Image by Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The trainees also get down in the dirt to help answer a question that has been motivating Jeavons for more than 40 years: what is the smallest amount of land on which a complete and balanced diet can be grown? This year’s test plot is filled with calorically and nutritionally dense crops, such as fava beans, potatoes, and towering quinoa plants, whose protein-packed clusters of ruby red seeds glisten in the misty morning light.\u003c/p>\n\u003cp>Throughout the year the results from this experimental garden will be collected, analyzed, and posted online, where they can be accessed by farmers, scientists, and the public.\u003c/p>\n\u003cp>Once Silva and the other international participants complete their training, they will take what they learn back to their own communities, along with the hope of planting the seeds for a more sustainable farming future.\u003c/p>\n\u003cp>“When I’ve taught workshops in places like East Africa and I tell them about the challenging situation we face, it doesn’t freak them out,” Jeavons recounted. “They say, ‘let’s do this’ and ‘if we don’t do this, our children are going to be toast.’”\u003c/p>\n\u003cp>\u003cstrong>Related links for further exploration:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.un.org/en/sustainablefuture/food.shtml\">United Nations: sustainable farming stories & stats from around the globet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scidev.net/global/agriculture/farming/\">SciDev \"Spotlight\" Series: Science for Sustainable Food\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>\u003ca href=\"http://commongroundgarden.org\">Common Ground Garden (Ecology Action Bay Area Tours & Classes)\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/63190/lessons-from-a-global-garden-growing-more-food-with-less","authors":["5412"],"categories":["quest_9","quest_3229"],"tags":["quest_85","quest_12483","quest_12482","quest_1122","quest_12269","quest_1171","quest_12486","quest_12485","quest_1789","quest_2141","quest_2349","quest_2692","quest_12484","quest_9913","quest_13364"],"featImg":"quest_64275","label":"source_quest_63190"},"quest_62837":{"type":"posts","id":"quest_62837","meta":{"index":"posts_1591205157","site":"quest","id":"62837","score":null,"sort":[1385478036000]},"guestAuthors":[],"slug":"green-energy-sustainable-agriculture-vital-to-brewery-business-plan","title":"Green Energy, Sustainable Agriculture Vital to Brewery Business Plan","publishDate":1385478036,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CENTWATERSBREWERYQUESTMP3.mp3\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64070\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-64070\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMbrew-480x360.jpg\" alt=\"Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>A central Wisconsin brewery is getting attention for its commitment to the environment. It's not just idealism, though; the brewers say their reliance on green energy and sustainable agriculture is helping them make money.\u003c/p>\n\u003cp>Paul Graham and Anello Mollica, president and vice president of\u003ca title=\"Central Waters Brewery\" href=\"http://centralwaters.com/\" target=\"_blank\"> Central Waters Brewery\u003c/a>, walk the floor of their big building in the small village of \u003ca title=\"Amherst, Wisconsin\" href=\"https://maps.google.com/maps?ie=UTF8&q=central+waters+brewery&fb=1&gl=us&hq=central+waters+brewery&cid=0,0,15616833871390232406&t=m&ll=44.44501,-89.278572&spn=0.006511,0.00912&z=16&iwloc=A&source=embed\" target=\"_blank\">Amherst, Wisconsin\u003c/a>. Graham is dwarfed by stainless steel holding tanks, “This is where basically the magic begins to happen... temperature controls for different vessels, on and off switches, and variable frequency drives.”\u003c/p>\n\u003cp>Mollica says it's not magic-but science that is producing the bubbles of carbon dioxide in the buckets under the tanks. “You are listening to bourbon barrel stout in its primary fermentation stage.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That award-winning bourbon barrel stout is one of the reasons the company is growing. Central Waters is now selling in “the whole state of Wisconsin, parts of Minnesota, and we just opened up the entire state of Illinois.”\u003c/p>\n\u003cp>It's a big turnaround for Central Waters, which started 15 years ago on a shoestring budget in a dilapidated building, by hobby brewers with a few homemade recipes. Graham remembers those days. “Those were hard times. We not only brewed the beer, but we bottled the beer, and then we put it in the beds of our pickups and drove it around the state to sell it as well.”\u003c/p>\n\u003cp>Now the company's production line can fill 96 bottles a minute, turning out 10,000 barrels of craft beer a year. But here’s what surprises some people: Graham and Mollica say their financial success is due to their commitment to green energy and sustainable agriculture.\u003c/p>\n\u003cp>“As stewards of the environment, it's a brewer’s duty, it's our responsibility to minimize the impact as much as possible,” said Mollica, “because the whole idea here is this business outlives Paul and I.”\u003c/p>\n\u003cp>Graham agrees. “It's a long term vision. For us, it's not tomorrow, it's not next year, it's not 20 years. It's my children's lifetime.”\u003c/p>\n\u003cp>Central Waters is the first and only brewery to earn Wisconsin's “\u003ca title=\"Green Masters\" href=\"http://www.wisconsinsustainability.com/green-masters/\" target=\"_blank\">Green Master\u003c/a>” designation. Solar thermal panels warm the building and help heat the water for brewing and cleaning. Graham says he's doing it to save money, \"We can basically heat a 20,000-square-foot building for zero cost now.”\u003c/p>\n\u003cp>They're replacing caustic cleaning chemicals with water-based ozone to save money and the environment. “The standard is some pretty nasty chemicals to send down your drains and into the sewer treatment facility.”\u003c/p>\n\u003cp>The brewery is also committed to sustainable agriculture because it's good for business. In 2008, a fire in the Yakima Valley and bad weather in Poland and Germany devastated the international hops market. So Graham and Mollica convinced four other Wisconsin brewers and seven farms to form the Midwest Hops and Barley Cooperative. “We actually funded some of these farms to get them going on their hops production,” Graham recalled.\u003c/p>\n\u003cp>Mollica agreed, “Without farmers growing hops and farmers growing barley, we're all out of business.”\u003c/p>\n\u003cp>Then the brewery had to find reliable local sources of barley because farmers in the Dakotas stopped growing it, replacing it in their fields with new, hardy, genetically modified strains of corn and soybeans.\u003c/p>\n\u003cp>“You look into what used to be the bread belt of North and South Dakota, Idaho, Montana- these once arid regions that once grew nothing but barley,” Graham said. “Now they're growing corn and soy and they're getting ridiculously high prices for it.”\u003c/p>\n\u003cp>One of Graham's sources for barley is as local as you can get. “[Within a] two-mile radius,” Graham said with a chuckle. “We work with a local farmer. He tills about 300 organic acres just down the road from us. He's my neighbor.”\u003c/p>\n\u003cp>Two miles down the road, that neighbor of Paul Graham's, Bob Stuczynski, climbs out of his tractor, and points to his acres of organic barley.\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64069\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMfarm-337x253.jpg\" alt=\"Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/p>\n\u003cp>“To actually take your product from planting the seed to growing it to harvesting it, through the whole process and then to enjoy the final product at the end, drinking the beer,” said Stuczynski, “that's pretty hard to beat.”\u003c/p>\n\u003cp>Central Waters provides a stable source of income for Stucynski. His barley protects the brewery from the ups and downs of the international grain market. “It's taken the highs and lows off for both of us,” Stuczynski said. “We're local. We're not organic from Canada. We're two miles down the road.”\u003c/p>\n\u003cp>Bob Stuczynski gets a good price. Anello Mollica says it's worth it. “We pay more for that barley than we do for the other barley that we buy, but the money is staying in the community. He, his friends, his family, his family's friends... they're going to buy my beer. You know, back to the way it used to be before Prohibition, before industrialization of brewing.\"\u003c/p>\n\u003cp>And the way it's done now, for a profit, in Amherst, Wisconsin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Central Waters Brewery in Amherst, Wisconsin is committed to using green technology in their manufacturing process and local sources for their ingredients. And, it benefits the bottom line. ","status":"publish","parent":0,"modified":1385147876,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":965},"headData":{"title":"Green Energy, Sustainable Agriculture Vital to Brewery Business Plan | KQED","description":"Central Waters Brewery in Amherst, Wisconsin is committed to using green technology in their manufacturing process and local sources for their ingredients. And, it benefits the bottom line. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62837 http://science.kqed.org/quest/?p=62837","disqusUrl":"https://ww2.kqed.org/quest/2013/11/26/green-energy-sustainable-agriculture-vital-to-brewery-business-plan/","disqusTitle":"Green Energy, Sustainable Agriculture Vital to Brewery Business Plan","path":"/quest/62837/green-energy-sustainable-agriculture-vital-to-brewery-business-plan","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CENTWATERSBREWERYQUESTMP3.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CENTWATERSBREWERYQUESTMP3.mp3\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64070\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-large wp-image-64070\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMbrew-480x360.jpg\" alt=\"Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"480\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Paul Graham and Anello Mollica of Central Waters Brewery in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>A central Wisconsin brewery is getting attention for its commitment to the environment. It's not just idealism, though; the brewers say their reliance on green energy and sustainable agriculture is helping them make money.\u003c/p>\n\u003cp>Paul Graham and Anello Mollica, president and vice president of\u003ca title=\"Central Waters Brewery\" href=\"http://centralwaters.com/\" target=\"_blank\"> Central Waters Brewery\u003c/a>, walk the floor of their big building in the small village of \u003ca title=\"Amherst, Wisconsin\" href=\"https://maps.google.com/maps?ie=UTF8&q=central+waters+brewery&fb=1&gl=us&hq=central+waters+brewery&cid=0,0,15616833871390232406&t=m&ll=44.44501,-89.278572&spn=0.006511,0.00912&z=16&iwloc=A&source=embed\" target=\"_blank\">Amherst, Wisconsin\u003c/a>. Graham is dwarfed by stainless steel holding tanks, “This is where basically the magic begins to happen... temperature controls for different vessels, on and off switches, and variable frequency drives.”\u003c/p>\n\u003cp>Mollica says it's not magic-but science that is producing the bubbles of carbon dioxide in the buckets under the tanks. “You are listening to bourbon barrel stout in its primary fermentation stage.”\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>That award-winning bourbon barrel stout is one of the reasons the company is growing. Central Waters is now selling in “the whole state of Wisconsin, parts of Minnesota, and we just opened up the entire state of Illinois.”\u003c/p>\n\u003cp>It's a big turnaround for Central Waters, which started 15 years ago on a shoestring budget in a dilapidated building, by hobby brewers with a few homemade recipes. Graham remembers those days. “Those were hard times. We not only brewed the beer, but we bottled the beer, and then we put it in the beds of our pickups and drove it around the state to sell it as well.”\u003c/p>\n\u003cp>Now the company's production line can fill 96 bottles a minute, turning out 10,000 barrels of craft beer a year. But here’s what surprises some people: Graham and Mollica say their financial success is due to their commitment to green energy and sustainable agriculture.\u003c/p>\n\u003cp>“As stewards of the environment, it's a brewer’s duty, it's our responsibility to minimize the impact as much as possible,” said Mollica, “because the whole idea here is this business outlives Paul and I.”\u003c/p>\n\u003cp>Graham agrees. “It's a long term vision. For us, it's not tomorrow, it's not next year, it's not 20 years. It's my children's lifetime.”\u003c/p>\n\u003cp>Central Waters is the first and only brewery to earn Wisconsin's “\u003ca title=\"Green Masters\" href=\"http://www.wisconsinsustainability.com/green-masters/\" target=\"_blank\">Green Master\u003c/a>” designation. Solar thermal panels warm the building and help heat the water for brewing and cleaning. Graham says he's doing it to save money, \"We can basically heat a 20,000-square-foot building for zero cost now.”\u003c/p>\n\u003cp>They're replacing caustic cleaning chemicals with water-based ozone to save money and the environment. “The standard is some pretty nasty chemicals to send down your drains and into the sewer treatment facility.”\u003c/p>\n\u003cp>The brewery is also committed to sustainable agriculture because it's good for business. In 2008, a fire in the Yakima Valley and bad weather in Poland and Germany devastated the international hops market. So Graham and Mollica convinced four other Wisconsin brewers and seven farms to form the Midwest Hops and Barley Cooperative. “We actually funded some of these farms to get them going on their hops production,” Graham recalled.\u003c/p>\n\u003cp>Mollica agreed, “Without farmers growing hops and farmers growing barley, we're all out of business.”\u003c/p>\n\u003cp>Then the brewery had to find reliable local sources of barley because farmers in the Dakotas stopped growing it, replacing it in their fields with new, hardy, genetically modified strains of corn and soybeans.\u003c/p>\n\u003cp>“You look into what used to be the bread belt of North and South Dakota, Idaho, Montana- these once arid regions that once grew nothing but barley,” Graham said. “Now they're growing corn and soy and they're getting ridiculously high prices for it.”\u003c/p>\n\u003cp>One of Graham's sources for barley is as local as you can get. “[Within a] two-mile radius,” Graham said with a chuckle. “We work with a local farmer. He tills about 300 organic acres just down the road from us. He's my neighbor.”\u003c/p>\n\u003cp>Two miles down the road, that neighbor of Paul Graham's, Bob Stuczynski, climbs out of his tractor, and points to his acres of organic barley.\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_64069\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64069\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/GMfarm-337x253.jpg\" alt=\"Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Stuczynski on his organic farm in Amherst, Wisconsin. Photo credit: Glen Moberg, Wisconsin Public Radio\u003c/p>\n\u003cp>“To actually take your product from planting the seed to growing it to harvesting it, through the whole process and then to enjoy the final product at the end, drinking the beer,” said Stuczynski, “that's pretty hard to beat.”\u003c/p>\n\u003cp>Central Waters provides a stable source of income for Stucynski. His barley protects the brewery from the ups and downs of the international grain market. “It's taken the highs and lows off for both of us,” Stuczynski said. “We're local. We're not organic from Canada. We're two miles down the road.”\u003c/p>\n\u003cp>Bob Stuczynski gets a good price. Anello Mollica says it's worth it. “We pay more for that barley than we do for the other barley that we buy, but the money is staying in the community. He, his friends, his family, his family's friends... they're going to buy my beer. You know, back to the way it used to be before Prohibition, before industrialization of brewing.\"\u003c/p>\n\u003cp>And the way it's done now, for a profit, in Amherst, Wisconsin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/62837/green-energy-sustainable-agriculture-vital-to-brewery-business-plan","authors":["10511"],"categories":["quest_11765","quest_3229"],"tags":["quest_252","quest_12448","quest_12447","quest_12269","quest_1266","quest_12449","quest_3292","quest_12355","quest_13206","quest_9913","quest_13364","quest_3327"],"featImg":"quest_64123","label":"quest"},"quest_52092":{"type":"posts","id":"quest_52092","meta":{"index":"posts_1591205157","site":"quest","id":"52092","score":null,"sort":[1371650427000]},"guestAuthors":[],"slug":"video-game-turns-players-into-biofuel-farmers","title":"Gamers Going Green: New Video Game Turns Players Into Biofuel Farmers","publishDate":1371650427,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_56427\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/IMG_2678.jpg\">\u003cimg class=\"size-full wp-image-56427 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/IMG_2678-e1371242167794.jpg\" alt=\"Fuels of Fuel inspires discussion among Wisconsin college students. Image courtesy of Heather Heggemeier / Wisconsin Energy Institute. \" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/IMG_2678-e1371242167794.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/IMG_2678-e1371242167794-400x267.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fields of Fuel inspires discussion among Wisconsin college students. Image courtesy of Heather Heggemeier / Wisconsin Energy Institute.\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, the allure of video games is unparalleled. These games provide hours upon hours of entertainment for dedicated players, many of whom are enticed by the prospect of hunting zombies and defeating alien empires. But of course, video games aren't just about fun these days. Since the late 1980s, video games have been used as teaching tools in the classroom, at home, and in other informal education settings. More recently, there has been a surge in the development of games that are being used not only to educate students, but also to enlighten scientists, policy makers, and others who hope to make use of the players' collective brain-power to help solve real-world problems. Stepping into this arena, a group of scientists and educators from the Midwest are trying to harness some of that time spent battling otherworldly marauders, and refocus it around answering questions related to an important agricultural puzzle: how to sustainably manage a biofuel farm.\u003c/p>\n\u003cp>Although there is general agreement that we should be growing crops that can be turned into biofuels, scientists and farmers are still debating the best way to proceed. There are questions about which crops to grow and how to raise them sustainably —as well as the larger question of what it means to be “sustainable.” Is a sustainable farm one with the best soil quality, or one that produces the most fuel, or one that yields enough income to support its farmers?\u003c/p>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot-copy-e1370384995846.jpg\">\u003cimg class=\"size-medium wp-image-55747\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot-copy-e1370384968279-450x253.jpg\" alt=\"The fields on the left are populated by corn and switchgrass; at right, graphs show the farm's sustainability over time in terms of ecology, income, and energy production. \" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fields on the left are populated by corn and switchgrass; at right, graphs show the farm's sustainability over time in terms of ecology, income, and energy production.\u003c/figcaption>\u003c/figure>\n\u003cp>To answer some of these questions, scientists at the \u003ca href=\"http://wid.wisc.edu\">Wisconsin Institute for Discovery\u003c/a> (WID) and at the University of Wisconsin-Madison have teamed up with ecologists and educators to create a \u003ca href=\"http://wid.wisc.edu/featured-science/student-computer-game-simulates-biofuel-production/\">video game\u003c/a>. Their hope is that the game will lure players into channeling the kind of critical thinking used in entertainment based video games, which will in turn provide insights about the best way to grow biofuel crops.\u003c/p>\n\u003cp>In the game, whose working title is \u003cem>Fields of Fuel,\u003c/em> players plant plots of energy-dense corn or more \u003ca href=\"http://www.uwex.edu/ces/forage/pubs/switchgrass.pdf\">eco-friendly switchgrass\u003c/a> — and then decide if they want to till the soil and whether or not to add fertilizer. After the virtual harvest, graphs display their income, energy production, and ecological impact, and compare those values to other players’ scores and to their own performance the previous year.\u003c/p>\n\u003cp>\u003cem>Fields of Fuel\u003c/em> started as a student project in an interdisciplinary computer-science class taught by three WID scientists: Ben Shapiro, now a professor of engineering education at Tufts University; Michael Ferris, Professor of Computer Sciences at UW-Madison; and Steve Wangen, a postdoctoral researcher in UW-Madison’s department of Forestry and Wildlife Ecology.\u003c/p>\n\u003cfigure id=\"attachment_56682\" class=\"wp-caption alignright\" style=\"max-width: 168px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/switchgrass.jpg\">\u003cimg class=\"size-medium wp-image-56682\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/switchgrass-168x253.jpg\" alt=\"switchgrass\" width=\"168\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Switchgrass can be processed to yield cellulosic ethanol, which has a higher net energy yield and lower greenhouse-gas production than ethanol from corn.\u003c/figcaption>\u003c/figure>\n\u003cp>When the \u003ca href=\"http://www.glbrc.org\">Great Lakes Bioenergy Research Center \u003c/a>realized the project’s potential, they contributed funding to keep it going. Rosemary Russ, a professor in the department of Curriculum and Instruction at UW-Madison, came on board to study players’ learning strategies and apply that knowledge to future iterations of the game. \u003cem>Fields of Fuel\u003c/em> has been piloted in high-school classrooms and is slated to appear in courses at UW. During my conversation with the developers, they asked me to play it, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It doesn’t take long to figure out that maximizing your score isn’t straightforward. When I wondered why fertilizing switchgrass hadn’t increased its yield, Shapiro reminded me that no effect has a single cause: “it’s choices you’re making, it’s changes in the soil, it’s choices other players are making; there are all these things that make the mapping between cause and effect harder to think about.” For players, it quickly becomes apparent that the notion of “sustainability” is more complicated than they might have expected. Having to think critically about all of the options in order to make decisions is part of what gives video games an edge as a teaching tool.\u003c/p>\n\u003cp>Despite the simplicity of the interface, the game developers relied on complex computational modeling and ecological expertise to create a set of situations that resemble real-life scenarios. As a result, scientists can assess the players’ decision-making process, and use what they learn to better understand how real farmers make analogous decisions. For example, when players decide what to plant for the next season, on what data are they basing these decisions? Do they weigh their “environment” or “economy” scores more heavily?\u003c/p>\n\u003cfigure id=\"attachment_56436\" class=\"wp-caption alignleft\" style=\"max-width: 446px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot_planting-e1371130720375.png\">\u003cimg class=\"size-medium wp-image-56436\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot_planting-e1371130720375-446x253.png\" alt=\"This empty field can be planted with corn, a perennial grass like switchgrass, or a cover crop. \" width=\"446\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This empty field can be planted with corn, a perennial grass like switchgrass, or a cover crop.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Fields of Fue\u003c/em>l should be ready for roll-out in classrooms by this fall. And after they nail down the features they want to include in a broader release, the developers hope they’ll be able to make \u003cem>Fields of Fue\u003c/em>l publicly available. That could yield a huge volume of data about learning and decision-making, and a get a huge number of people thinking a little more deeply about sustainable choices.\u003c/p>\n\u003cp>Biofuels research isn’t the only area of study poised to benefit from these video games. Other games developed at the WID engage players in \u003ca href=\"http://www.eriainteractive.com/project_TrailsForward.php\">forest management\u003c/a> and \u003ca href=\"http://www.gameslearningsociety.org/citizen-science-civic-engagement-thats-more-than-a-game/\">algae remediation\u003c/a>. As for Ferris, Shapiro, Russ, and Wangen, they’re full of ideas for additions to their model (like utilizing fertilizer runoff from another player’s farm) and ways to improve the interface (like color-coding the field to show soil health).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Their motivation to continue refining and expanding these games stems, in part, from the fact that \u003cem>Fields of Fuel\u003c/em> hits close to home for researchers based in the agricultural Midwest. As Shapiro explains, “One of the things that we’re really excited about is how we can have the courses we teach at the university produce tools and systems that have an impact on our community.”\u003c/p>\n\n","blocks":[],"excerpt":"A new video game designed by computer scientists and ecologists is poised to shed light on the best way to manage biofuel farms.","status":"publish","parent":0,"modified":1371650434,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1054},"headData":{"title":"Gamers Going Green: New Video Game Turns Players Into Biofuel Farmers | KQED","description":"A new video game designed by computer scientists and ecologists is poised to shed light on the best way to manage biofuel farms.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52092 http://science.kqed.org/quest/?p=52092","disqusUrl":"https://ww2.kqed.org/quest/2013/06/19/video-game-turns-players-into-biofuel-farmers/","disqusTitle":"Gamers Going Green: New Video Game Turns Players Into Biofuel Farmers","path":"/quest/52092/video-game-turns-players-into-biofuel-farmers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56427\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/IMG_2678.jpg\">\u003cimg class=\"size-full wp-image-56427 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/IMG_2678-e1371242167794.jpg\" alt=\"Fuels of Fuel inspires discussion among Wisconsin college students. Image courtesy of Heather Heggemeier / Wisconsin Energy Institute. \" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/04/IMG_2678-e1371242167794.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/04/IMG_2678-e1371242167794-400x267.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fields of Fuel inspires discussion among Wisconsin college students. Image courtesy of Heather Heggemeier / Wisconsin Energy Institute.\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, the allure of video games is unparalleled. These games provide hours upon hours of entertainment for dedicated players, many of whom are enticed by the prospect of hunting zombies and defeating alien empires. But of course, video games aren't just about fun these days. Since the late 1980s, video games have been used as teaching tools in the classroom, at home, and in other informal education settings. More recently, there has been a surge in the development of games that are being used not only to educate students, but also to enlighten scientists, policy makers, and others who hope to make use of the players' collective brain-power to help solve real-world problems. Stepping into this arena, a group of scientists and educators from the Midwest are trying to harness some of that time spent battling otherworldly marauders, and refocus it around answering questions related to an important agricultural puzzle: how to sustainably manage a biofuel farm.\u003c/p>\n\u003cp>Although there is general agreement that we should be growing crops that can be turned into biofuels, scientists and farmers are still debating the best way to proceed. There are questions about which crops to grow and how to raise them sustainably —as well as the larger question of what it means to be “sustainable.” Is a sustainable farm one with the best soil quality, or one that produces the most fuel, or one that yields enough income to support its farmers?\u003c/p>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption alignleft\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot-copy-e1370384995846.jpg\">\u003cimg class=\"size-medium wp-image-55747\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot-copy-e1370384968279-450x253.jpg\" alt=\"The fields on the left are populated by corn and switchgrass; at right, graphs show the farm's sustainability over time in terms of ecology, income, and energy production. \" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fields on the left are populated by corn and switchgrass; at right, graphs show the farm's sustainability over time in terms of ecology, income, and energy production.\u003c/figcaption>\u003c/figure>\n\u003cp>To answer some of these questions, scientists at the \u003ca href=\"http://wid.wisc.edu\">Wisconsin Institute for Discovery\u003c/a> (WID) and at the University of Wisconsin-Madison have teamed up with ecologists and educators to create a \u003ca href=\"http://wid.wisc.edu/featured-science/student-computer-game-simulates-biofuel-production/\">video game\u003c/a>. Their hope is that the game will lure players into channeling the kind of critical thinking used in entertainment based video games, which will in turn provide insights about the best way to grow biofuel crops.\u003c/p>\n\u003cp>In the game, whose working title is \u003cem>Fields of Fuel,\u003c/em> players plant plots of energy-dense corn or more \u003ca href=\"http://www.uwex.edu/ces/forage/pubs/switchgrass.pdf\">eco-friendly switchgrass\u003c/a> — and then decide if they want to till the soil and whether or not to add fertilizer. After the virtual harvest, graphs display their income, energy production, and ecological impact, and compare those values to other players’ scores and to their own performance the previous year.\u003c/p>\n\u003cp>\u003cem>Fields of Fuel\u003c/em> started as a student project in an interdisciplinary computer-science class taught by three WID scientists: Ben Shapiro, now a professor of engineering education at Tufts University; Michael Ferris, Professor of Computer Sciences at UW-Madison; and Steve Wangen, a postdoctoral researcher in UW-Madison’s department of Forestry and Wildlife Ecology.\u003c/p>\n\u003cfigure id=\"attachment_56682\" class=\"wp-caption alignright\" style=\"max-width: 168px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/switchgrass.jpg\">\u003cimg class=\"size-medium wp-image-56682\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/switchgrass-168x253.jpg\" alt=\"switchgrass\" width=\"168\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Switchgrass can be processed to yield cellulosic ethanol, which has a higher net energy yield and lower greenhouse-gas production than ethanol from corn.\u003c/figcaption>\u003c/figure>\n\u003cp>When the \u003ca href=\"http://www.glbrc.org\">Great Lakes Bioenergy Research Center \u003c/a>realized the project’s potential, they contributed funding to keep it going. Rosemary Russ, a professor in the department of Curriculum and Instruction at UW-Madison, came on board to study players’ learning strategies and apply that knowledge to future iterations of the game. \u003cem>Fields of Fuel\u003c/em> has been piloted in high-school classrooms and is slated to appear in courses at UW. During my conversation with the developers, they asked me to play it, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It doesn’t take long to figure out that maximizing your score isn’t straightforward. When I wondered why fertilizing switchgrass hadn’t increased its yield, Shapiro reminded me that no effect has a single cause: “it’s choices you’re making, it’s changes in the soil, it’s choices other players are making; there are all these things that make the mapping between cause and effect harder to think about.” For players, it quickly becomes apparent that the notion of “sustainability” is more complicated than they might have expected. Having to think critically about all of the options in order to make decisions is part of what gives video games an edge as a teaching tool.\u003c/p>\n\u003cp>Despite the simplicity of the interface, the game developers relied on complex computational modeling and ecological expertise to create a set of situations that resemble real-life scenarios. As a result, scientists can assess the players’ decision-making process, and use what they learn to better understand how real farmers make analogous decisions. For example, when players decide what to plant for the next season, on what data are they basing these decisions? Do they weigh their “environment” or “economy” scores more heavily?\u003c/p>\n\u003cfigure id=\"attachment_56436\" class=\"wp-caption alignleft\" style=\"max-width: 446px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot_planting-e1371130720375.png\">\u003cimg class=\"size-medium wp-image-56436\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/04/FoF_screenshot_planting-e1371130720375-446x253.png\" alt=\"This empty field can be planted with corn, a perennial grass like switchgrass, or a cover crop. \" width=\"446\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This empty field can be planted with corn, a perennial grass like switchgrass, or a cover crop.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Fields of Fue\u003c/em>l should be ready for roll-out in classrooms by this fall. And after they nail down the features they want to include in a broader release, the developers hope they’ll be able to make \u003cem>Fields of Fue\u003c/em>l publicly available. That could yield a huge volume of data about learning and decision-making, and a get a huge number of people thinking a little more deeply about sustainable choices.\u003c/p>\n\u003cp>Biofuels research isn’t the only area of study poised to benefit from these video games. Other games developed at the WID engage players in \u003ca href=\"http://www.eriainteractive.com/project_TrailsForward.php\">forest management\u003c/a> and \u003ca href=\"http://www.gameslearningsociety.org/citizen-science-civic-engagement-thats-more-than-a-game/\">algae remediation\u003c/a>. As for Ferris, Shapiro, Russ, and Wangen, they’re full of ideas for additions to their model (like utilizing fertilizer runoff from another player’s farm) and ways to improve the interface (like color-coding the field to show soil health).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Their motivation to continue refining and expanding these games stems, in part, from the fact that \u003cem>Fields of Fuel\u003c/em> hits close to home for researchers based in the agricultural Midwest. As Shapiro explains, “One of the things that we’re really excited about is how we can have the courses we teach at the university produce tools and systems that have an impact on our community.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/52092/video-game-turns-players-into-biofuel-farmers","authors":["10441"],"categories":["quest_11765","quest_9"],"tags":["quest_127","quest_328","quest_3292","quest_9913","quest_3072","quest_10416"],"featImg":"quest_56427","label":"quest"},"quest_21313":{"type":"posts","id":"quest_21313","meta":{"index":"posts_1591205157","site":"quest","id":"21313","score":null,"sort":[1311781870000]},"guestAuthors":[],"slug":"science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","publishDate":1311781870,"format":"video","headTitle":"Science on the SPOT | QUEST | KQED Science","labelTerm":{"term":3296,"site":"quest"},"content":"\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Once an exotic product associated with royalty and overfishing, caviar is now being farmed sustainably right here in California. ","status":"publish","parent":0,"modified":1457568735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":788},"headData":{"title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21313 http://science.kqed.org/quest/?post_type=videos&p=21313","disqusUrl":"https://ww2.kqed.org/quest/2011/07/27/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/","disqusTitle":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","videoEmbed":"https://youtu.be/u4X7CQbj9ts","path":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","authors":["6186"],"series":["quest_3296"],"categories":["quest_4","quest_9","quest_3229","quest_3233"],"tags":["quest_9912","quest_326","quest_513","quest_1099","quest_9916","quest_13","quest_2472","quest_2473","quest_9914","quest_2816","quest_9913","quest_2846","quest_13364","quest_3071","quest_9915"],"collections":["quest_3354"],"featImg":"quest_21375","label":"quest_3296"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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