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She is a Bay Area native and a graduate of the UC Berkeley Graduate School of Journalism.","avatar":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"Arwen Curry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/acurry"},"lrothjohnson":{"type":"authors","id":"6569","meta":{"index":"authors_1591205172","id":"6569","found":true},"name":"Liz Roth-Johnson","firstName":"Liz","lastName":"Roth-Johnson","slug":"lrothjohnson","email":"lrothjohnson@KQED.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Liz Roth-Johnson received her B.A. degrees in Molecular & Cell Biology and Music from UC Berkeley and recently finished her Ph.D. in Molecular Biology at UCLA, where she studied early development in fruit flies. Outside of the lab, Liz co-founded the K-8 science and engineering outreach program BEAM at UCLA and has worked extensively with the public outreach program Science & Food. Liz is delighted to be joining KQED Science as a 2014 AAAS Mass Media Fellow.","avatar":"https://secure.gravatar.com/avatar/2a05f38b66374c92661c37593c548376?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Liz Roth-Johnson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2a05f38b66374c92661c37593c548376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2a05f38b66374c92661c37593c548376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lrothjohnson"},"grantgerlock":{"type":"authors","id":"10231","meta":{"index":"authors_1591205172","id":"10231","found":true},"name":"Grant Gerlock","firstName":"Grant","lastName":"Gerlock","slug":"grantgerlock","email":"ggerlock@netnebraska.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Grant Gerlock is a reporter and the host of Morning Edition on NET Radio, Nebraska’s statewide NPR network. 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When he’s not on the radio, Grant enjoys biking and gardening with his family in Lincoln, Nebraska.","avatar":"https://secure.gravatar.com/avatar/0e2c4a789680f3af627ed5da426902a0?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","subscriber"]}],"headData":{"title":"Grant Gerlock | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/0e2c4a789680f3af627ed5da426902a0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/0e2c4a789680f3af627ed5da426902a0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/grantgerlock"},"anneglausser":{"type":"authors","id":"10270","meta":{"index":"authors_1591205172","id":"10270","found":true},"name":"Anne Glausser","firstName":"Anne","lastName":"Glausser","slug":"anneglausser","email":"anne.glausser@ideastream.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Anne Glausser is the Coordinating Producer for QUEST Ohio. Before taking on this role, she was WCPN 90.3 FM & WVIZ/PBS ideastream’s health reporter and produced award-winning radio pieces. She’s spent time on both coasts (her college mascot was the banana slug!), but grew up in the Midwest and is happy to be back home. She got started in radio at PRI’s Living on Earth, and has also spent time as a researcher at the Harvard School of Public Health. Anne got her SM from MIT’s Graduate Program in Science Writing.","avatar":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"Anne Glausser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/anneglausser"},"eleanornelsen":{"type":"authors","id":"10441","meta":{"index":"authors_1591205172","id":"10441","found":true},"name":"Eleanor Nelsen","firstName":"Eleanor","lastName":"Nelsen","slug":"eleanornelsen","email":"erolfe@chem.wisc.edu","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Eleanor Nelsen is a graduate student in chemistry at the University of Wisconsin-Madison. When she's not studying rhodium chemistry, Eleanor enjoys reading and writing about science. 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"},"mshipman":{"type":"authors","id":"10464","meta":{"index":"authors_1591205172","id":"10464","found":true},"name":"Matt Shipman","firstName":"Matt","lastName":"Shipman","slug":"mshipman","email":"shiplives@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Matt Shipman is a science writer and public information officer at North Carolina State University.","avatar":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Matt Shipman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1a6c669e1967330f8c806304cd1e6054?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mshipman"}},"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_73227":{"type":"posts","id":"quest_73227","meta":{"index":"posts_1591205157","site":"quest","id":"73227","score":null,"sort":[1416927636000]},"guestAuthors":[],"slug":"soup-without-sharks","title":"Soup Without Sharks","publishDate":1416927636,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640.jpg\">\u003cimg class=\"wp-image-73251 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640-300x169.jpg\" alt=\"More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>At Koi Palace restaurant in Daly City, more than 70 members of Gloria So’s family are raucously celebrating her mother-in-law’s 80th birthday. The Chinese banquet is a nine-dish affair, in which servers bring in one mouth-watering plate after another. There are shiny shiitake mushrooms, over a bed of mustard greens; noodles, which represent longevity; a whole fish, for a plentiful future, and an exotic – and expensive – soup.\u003c/p>\n\u003cp>Last year, the steaming chicken and pork broth would most likely have been topped with brownish, crunchy shark fin, and would have cost anywhere between $20 and $100 per bowl, depending on the size of the fin pieces.\u003c/p>\n\u003cp>“The person that’s serving shark fin soup to their guests is really showing them that they have wealth and that they treat their guests with respect,” said So.\u003c/p>\n\u003cfigure id=\"attachment_73241\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin.jpg\">\u003cimg class=\"wp-image-73241 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin-300x169.jpg\" alt=\"The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\u003c/figcaption>\u003c/figure>\n\u003cp>But since a ban on shark fin sales in California went into effect in July of last year, chefs and restaurant owners have replaced the controversial delicacy with ingredients that are equivalent in texture and price – with mixed results. At Koi Palace, owner Willy Ng said that he was unable to get patrons excited over a shark fin substitute made out of gelatin. And his attempt to substitute shark fins with the fins of elephant fish, which come from Australian waters, failed as well. Elephant fish fins just don’t pack a punch the way that the large, fan-shaped shark fins did.\u003c/p>\n\u003cp>“They’re tiny,” he said. “It’s like they’re from a goldfish,” he added with a laugh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When shark fins were legal in California, Ng prided himself in offering his patrons something “rare and sophisticated,” he said. Some species of shark were so difficult to catch that their sun-dried fins fetched prices that made them almost “a collectible item.”\u003c/p>\n\u003cp>“Like wine; same thing,” said Ng.\u003c/p>\n\u003cfigure id=\"attachment_73240\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup.jpg\">\u003cimg class=\"wp-image-73240 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup-300x169.jpg\" alt=\"At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\u003c/figcaption>\u003c/figure>\n\u003cp>Precisely because sharks were becoming rare, environmentalists pushed to ban the sale of their fins, said Peter Knights, the executive director of the San Francisco-based group WildAid. His organization estimates that some 73 million sharks are caught each year exclusively for their fins. Video provided by WildAid shows fishermen on board a boat in Costa Rican waters cutting off the fins of a writhing shark, then dumping it back into the water, where the animals sink and die.\u003c/p>\n\u003cp>“We always see this with these products, be it elephant ivory or rhino horn or shark fin,” said Knights. “When one particular component of an animal becomes very valuable all the rules go out the window and it’s a free-for-all. And those animals are going to be in serious trouble.”\u003c/p>\n\u003cp>Scientists have found that close to half of the world’s 500 shark species are threatened, and their decline is already impacting marine ecosystems.\u003c/p>\n\u003cp>“In some cases, the skates and rays have increased because the shark numbers have gone down. And that’s led to shellfish declines, because they eat the shellfish,” said Knights. “Tuna might reduce in certain areas because the animals preying on the tuna, like sea birds and other species, were being kept down and kept in check by sharks.”\u003c/p>\n\u003cp>California is one of nine U.S. states that have implemented a ban on shark fin sales.\u003c/p>\n\u003cfigure id=\"attachment_73239\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU.jpg\">\u003cimg class=\"wp-image-73239 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU-300x169.jpg\" alt=\"Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\u003c/figcaption>\u003c/figure>\n\u003cp>“The ban closes off the borders to the shark's fin trade,” said Paul Fong, former California assemblymember from San José who co-sponsored AB376, which banned shark fin sale, distribution and consumption. “California is the port that it comes into. And so we close off the port, and we close off the shark's fin trade to North America.”\u003c/p>\n\u003cp>When California Gov. Jerry Brown signed the bill into law in 2011, Hawaii, Oregon and Washington had passed similar laws. Since then, New York, Illinois, Massachusetts, Delaware and Maryland have also approved bans.\u003c/p>\n\u003cp>But state bans, by themselves, aren’t enough to curb demand, said environmentalists. Groups like WildAid have focused their attention on mainland China, where economic growth since the 1990s has created a middle class 300 million strong that can afford luxury items like shark fins.\u003c/p>\n\u003cp>To counter demand, WildAid has been running public service announcements starring famous Chinese figures. In one, former NBA player Yao Ming pushes away a bowl of shark fin soup as he says, “When the buying stops, the killing can too.” And larger forces in China are also helping to reduce shark fin sales. In 2013, the Chinese government banned shark fin soup from government banquets, in an effort to reduce corruption. Businesses would serve the soup as a way to curry favor with officials. WildAid believes the PSAs and the ban in China have brought down the price of shark fins.\u003c/p>\n\u003cfigure id=\"attachment_73242\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing.jpg\">\u003cimg class=\"size-thumbnail wp-image-73242\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing-300x169.jpg\" alt=\"Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\u003c/figcaption>\u003c/figure>\n\u003cp>“We had people go undercover to fishing villages in Indonesia,” said Knights, “and what we found there was that between 2007 and 2014 the price that the fishermen were being paid for the shark fin had dropped by 80 percent. And therefore the fishermen were deciding not to target sharks anymore.”\u003c/p>\n\u003cp>At Koi Palace, Gloria So’s guests sipped bird’s nest soup, made with dehydrated swallows’ nests, which are harvested from caves in Indonesia and Vietnam. Restaurant owner Ng has replaced all his business in shark fin soup with bird’s nest soup. Because the nests are harvested by hand, in the wild, they’re pricey, and thus bird’s nest soup, at $35 to $50 per bowl, fulfills the role that shark fin soup once did as a way to show respect for one’s guests.\u003c/p>\n\u003cp>Bird’s nest soup isn’t devoid of controversy. For starters, swallows make the nests with their spittle.\u003c/p>\n\u003cp>“If you ask my children, they’ll tell you that’s really gross,” said So with a laugh.\u003c/p>\n\u003cp>The harvesting of bird’s nests might impact swallow populations, but the impact to swallows is nowhere as negative as the impact of shark fin soup on sharks, said Knights.\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest.jpg\">\u003cimg class=\"wp-image-73244 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest-300x169.jpg\" alt=\"Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\u003c/figcaption>\u003c/figure>\n\u003cp>Gloria So said her family was OK not serving shark fin soup at her mother-in-law’s banquet, and that they understood the need to protect shark species. But she said that she wished that instead of banning shark fins, lawmakers had focused on educating the public.\u003c/p>\n\u003cp>The restaurant’s owner is even more unhappy with the ban. Although Ng is complying with the law, he supports the Chinese Neighborhood Association’s efforts to overturn the ban. The San Francisco nonprofit group argues that California allows every other part of the shark except the fin to be sold in the state, and that nearly 170,000 pounds of shark were legally caught in the state’s waters in 2013.\u003c/p>\n\u003cp>“There shouldn’t be a reason why they can’t use the fins from sharks that are legally caught in California and U.S. waters,” said Joseph Breall, the group’s lawyer. “My clients have no problem with the objective of stopping finning in foreign waters. But the fact that fins legally caught in U.S. waters have to be discarded, it makes no sense.”\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02.jpg\">\u003cimg class=\"wp-image-73245 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02-300x169.jpg\" alt=\"Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\u003c/figcaption>\u003c/figure>\n\u003cp>The group also argues that the ban discriminates against Chinese-Americans.\u003c/p>\n\u003cp>“Shark fin has been a gourmet, prestigious ingredient for Chinese banquets,” said Ng. “So when they ban shark fins, I feel like it’s discrimination.”\u003c/p>\n\u003cp>A federal judge ruled in 2014 that the ban isn’t discriminatory. Breall said the group is appealing the judge’s decision before the Ninth Circuit Court of Appeals, in San Francisco.\u003c/p>\n\u003cp>Ng said he hopes that shark fins will one day be legal in California again. Meanwhile, when patrons ask him where they can get shark fin soup, he recommends they visit Nevada, where it’s still legal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This video \u003c/em>\u003ca href=\"http://ww2.kqed.org/quest/video/the-great-white-shark-meet-the-man-in-the-gray-suit/\">was originally produced by Christopher Bauer\u003c/a>\u003cem> and was updated by Gabriela Quirós and Monica Lam.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Shark fin soup was once served at celebratory banquets in Chinese restaurants across California. But since a ban on shark fins went into effect in 2013, restaurants like Koi Palace, in Daly City, have been experimenting with alternatives.","status":"publish","parent":0,"modified":1442636683,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1652},"headData":{"title":"Soup Without Sharks | KQED","description":"Shark fin soup was once served at celebratory banquets in Chinese restaurants across California. But since a ban on shark fins went into effect in 2013, restaurants like Koi Palace, in Daly City, have been experimenting with alternatives.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73227 http://science.kqed.org/quest/?p=73227","disqusUrl":"https://ww2.kqed.org/quest/2014/11/25/soup-without-sharks/","disqusTitle":"Soup Without Sharks","videoEmbed":"http://www.youtube.com/watch?v=C4oTciGIVks?feature=player_detailpage","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/73227/soup-without-sharks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640.jpg\">\u003cimg class=\"wp-image-73251 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Banquet_WS_640-300x169.jpg\" alt=\"More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 70 guests celebrated the 80th birthday of Helen Hong (not pictured) at Koi Palace, in Daly City, on Aug. 17. Her daughter-in-law Gloria So, in orange dress, organized the party. (Photos by Gabriela Quirós/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>At Koi Palace restaurant in Daly City, more than 70 members of Gloria So’s family are raucously celebrating her mother-in-law’s 80th birthday. The Chinese banquet is a nine-dish affair, in which servers bring in one mouth-watering plate after another. There are shiny shiitake mushrooms, over a bed of mustard greens; noodles, which represent longevity; a whole fish, for a plentiful future, and an exotic – and expensive – soup.\u003c/p>\n\u003cp>Last year, the steaming chicken and pork broth would most likely have been topped with brownish, crunchy shark fin, and would have cost anywhere between $20 and $100 per bowl, depending on the size of the fin pieces.\u003c/p>\n\u003cp>“The person that’s serving shark fin soup to their guests is really showing them that they have wealth and that they treat their guests with respect,” said So.\u003c/p>\n\u003cfigure id=\"attachment_73241\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin.jpg\">\u003cimg class=\"wp-image-73241 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Elephant-fish-fin-300x169.jpg\" alt=\"The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fins from elephant fish, left, which are fished in Australian waters, can be used as a substitute for shark fin. The owner of Koi Palace restaurant, in Daly City, said that his guests aren’t interested in elephant fish fins, which are much smaller than shark fins and also come in a shredded presentation, right.\u003c/figcaption>\u003c/figure>\n\u003cp>But since a ban on shark fin sales in California went into effect in July of last year, chefs and restaurant owners have replaced the controversial delicacy with ingredients that are equivalent in texture and price – with mixed results. At Koi Palace, owner Willy Ng said that he was unable to get patrons excited over a shark fin substitute made out of gelatin. And his attempt to substitute shark fins with the fins of elephant fish, which come from Australian waters, failed as well. Elephant fish fins just don’t pack a punch the way that the large, fan-shaped shark fins did.\u003c/p>\n\u003cp>“They’re tiny,” he said. “It’s like they’re from a goldfish,” he added with a laugh.\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>When shark fins were legal in California, Ng prided himself in offering his patrons something “rare and sophisticated,” he said. Some species of shark were so difficult to catch that their sun-dried fins fetched prices that made them almost “a collectible item.”\u003c/p>\n\u003cp>“Like wine; same thing,” said Ng.\u003c/p>\n\u003cfigure id=\"attachment_73240\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup.jpg\">\u003cimg class=\"wp-image-73240 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_soup-300x169.jpg\" alt=\"At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Koi Palace, in Daly City, a chicken and pork broth is topped with a translucent paste made with rehydrated swallows' nests. The dish, called bird's nest soup, has replaced shark fin soup at banquets.\u003c/figcaption>\u003c/figure>\n\u003cp>Precisely because sharks were becoming rare, environmentalists pushed to ban the sale of their fins, said Peter Knights, the executive director of the San Francisco-based group WildAid. His organization estimates that some 73 million sharks are caught each year exclusively for their fins. Video provided by WildAid shows fishermen on board a boat in Costa Rican waters cutting off the fins of a writhing shark, then dumping it back into the water, where the animals sink and die.\u003c/p>\n\u003cp>“We always see this with these products, be it elephant ivory or rhino horn or shark fin,” said Knights. “When one particular component of an animal becomes very valuable all the rules go out the window and it’s a free-for-all. And those animals are going to be in serious trouble.”\u003c/p>\n\u003cp>Scientists have found that close to half of the world’s 500 shark species are threatened, and their decline is already impacting marine ecosystems.\u003c/p>\n\u003cp>“In some cases, the skates and rays have increased because the shark numbers have gone down. And that’s led to shellfish declines, because they eat the shellfish,” said Knights. “Tuna might reduce in certain areas because the animals preying on the tuna, like sea birds and other species, were being kept down and kept in check by sharks.”\u003c/p>\n\u003cp>California is one of nine U.S. states that have implemented a ban on shark fin sales.\u003c/p>\n\u003cfigure id=\"attachment_73239\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU.jpg\">\u003cimg class=\"wp-image-73239 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Birds_nest_CU-300x169.jpg\" alt=\"Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bird’s nests have replaced shark fin as an ingredient in a celebratory soup served at Chinese restaurants. The nests, made by swallows with their own spittle, are harvested in Indonesia and Vietnam. The cook soaks the nests in water before adding them to the soup.\u003c/figcaption>\u003c/figure>\n\u003cp>“The ban closes off the borders to the shark's fin trade,” said Paul Fong, former California assemblymember from San José who co-sponsored AB376, which banned shark fin sale, distribution and consumption. “California is the port that it comes into. And so we close off the port, and we close off the shark's fin trade to North America.”\u003c/p>\n\u003cp>When California Gov. Jerry Brown signed the bill into law in 2011, Hawaii, Oregon and Washington had passed similar laws. Since then, New York, Illinois, Massachusetts, Delaware and Maryland have also approved bans.\u003c/p>\n\u003cp>But state bans, by themselves, aren’t enough to curb demand, said environmentalists. Groups like WildAid have focused their attention on mainland China, where economic growth since the 1990s has created a middle class 300 million strong that can afford luxury items like shark fins.\u003c/p>\n\u003cp>To counter demand, WildAid has been running public service announcements starring famous Chinese figures. In one, former NBA player Yao Ming pushes away a bowl of shark fin soup as he says, “When the buying stops, the killing can too.” And larger forces in China are also helping to reduce shark fin sales. In 2013, the Chinese government banned shark fin soup from government banquets, in an effort to reduce corruption. Businesses would serve the soup as a way to curry favor with officials. WildAid believes the PSAs and the ban in China have brought down the price of shark fins.\u003c/p>\n\u003cfigure id=\"attachment_73242\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing.jpg\">\u003cimg class=\"size-thumbnail wp-image-73242\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Happy_birthday_singing-300x169.jpg\" alt=\"Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Helen Hong’s family celebrated her 80th birthday with a banquet at Koi Palace restaurant in Daly City on Aug. 17. Her grandchildren Lauryn Horita, Nicole Horita, Emily Hong and Dylan Hong sang “Happy Birthday,” while KQED’s Blake McHugh filmed.\u003c/figcaption>\u003c/figure>\n\u003cp>“We had people go undercover to fishing villages in Indonesia,” said Knights, “and what we found there was that between 2007 and 2014 the price that the fishermen were being paid for the shark fin had dropped by 80 percent. And therefore the fishermen were deciding not to target sharks anymore.”\u003c/p>\n\u003cp>At Koi Palace, Gloria So’s guests sipped bird’s nest soup, made with dehydrated swallows’ nests, which are harvested from caves in Indonesia and Vietnam. Restaurant owner Ng has replaced all his business in shark fin soup with bird’s nest soup. Because the nests are harvested by hand, in the wild, they’re pricey, and thus bird’s nest soup, at $35 to $50 per bowl, fulfills the role that shark fin soup once did as a way to show respect for one’s guests.\u003c/p>\n\u003cp>Bird’s nest soup isn’t devoid of controversy. For starters, swallows make the nests with their spittle.\u003c/p>\n\u003cp>“If you ask my children, they’ll tell you that’s really gross,” said So with a laugh.\u003c/p>\n\u003cp>The harvesting of bird’s nests might impact swallow populations, but the impact to swallows is nowhere as negative as the impact of shark fin soup on sharks, said Knights.\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest.jpg\">\u003cimg class=\"wp-image-73244 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Leo_Leong_holds_birds_nest-300x169.jpg\" alt=\"Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Leong, restaurant manager at Koi Palace, holds a dehydrated swallow’s nest. The restaurant adds the expensive nests to a soup they serve during celebratory banquets. The nests have replaced shark fins.\u003c/figcaption>\u003c/figure>\n\u003cp>Gloria So said her family was OK not serving shark fin soup at her mother-in-law’s banquet, and that they understood the need to protect shark species. But she said that she wished that instead of banning shark fins, lawmakers had focused on educating the public.\u003c/p>\n\u003cp>The restaurant’s owner is even more unhappy with the ban. Although Ng is complying with the law, he supports the Chinese Neighborhood Association’s efforts to overturn the ban. The San Francisco nonprofit group argues that California allows every other part of the shark except the fin to be sold in the state, and that nearly 170,000 pounds of shark were legally caught in the state’s waters in 2013.\u003c/p>\n\u003cp>“There shouldn’t be a reason why they can’t use the fins from sharks that are legally caught in California and U.S. waters,” said Joseph Breall, the group’s lawyer. “My clients have no problem with the objective of stopping finning in foreign waters. But the fact that fins legally caught in U.S. waters have to be discarded, it makes no sense.”\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02.jpg\">\u003cimg class=\"wp-image-73245 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Willy_Ng_in_kitchen_02-300x169.jpg\" alt=\"Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Willy Ng, right, in the kitchen of his Daly City restaurant Koi Palace.\u003c/figcaption>\u003c/figure>\n\u003cp>The group also argues that the ban discriminates against Chinese-Americans.\u003c/p>\n\u003cp>“Shark fin has been a gourmet, prestigious ingredient for Chinese banquets,” said Ng. “So when they ban shark fins, I feel like it’s discrimination.”\u003c/p>\n\u003cp>A federal judge ruled in 2014 that the ban isn’t discriminatory. Breall said the group is appealing the judge’s decision before the Ninth Circuit Court of Appeals, in San Francisco.\u003c/p>\n\u003cp>Ng said he hopes that shark fins will one day be legal in California again. Meanwhile, when patrons ask him where they can get shark fin soup, he recommends they visit Nevada, where it’s still legal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This video \u003c/em>\u003ca href=\"http://ww2.kqed.org/quest/video/the-great-white-shark-meet-the-man-in-the-gray-suit/\">was originally produced by Christopher Bauer\u003c/a>\u003cem> and was updated by Gabriela Quirós and Monica Lam.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/73227/soup-without-sharks","authors":["6186"],"categories":["quest_4","quest_9","quest_3229"],"tags":["quest_13089","quest_13178","quest_13093","quest_12269","quest_13091","quest_13","quest_13088","quest_13094","quest_13364","quest_2893","quest_3071","quest_13090","quest_13092"],"featImg":"quest_73268","label":"source_quest_73227"},"quest_17484":{"type":"posts","id":"quest_17484","meta":{"index":"posts_1591205157","site":"quest","id":"17484","score":null,"sort":[1415890846000]},"guestAuthors":[],"slug":"the-sweet-science-of-chocolate","title":"The Sweet Science of Chocolate","publishDate":1415890846,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"term":3354,"site":"quest"},"content":"\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n","blocks":[],"excerpt":"Everybody loves chocolate, but did you know that small daily doses of dark chocolate are good for your health? Read the story and watch the video to learn about the precision engineering and chemistry behind the beloved treat. ","status":"publish","parent":0,"modified":1442634495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":612},"headData":{"title":"The Sweet Science of Chocolate | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17484 http://science.kqed.org/quest/video/the-sweet-science-of-chocolate/","disqusUrl":"https://ww2.kqed.org/quest/2014/11/13/the-sweet-science-of-chocolate/","disqusTitle":"The Sweet Science of Chocolate","videoEmbed":"http://www.youtube.com/watch?v=WUwaidNGXaM?feature=player_detailpage","path":"/quest/17484/the-sweet-science-of-chocolate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\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>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17484/the-sweet-science-of-chocolate","authors":["6444"],"categories":["quest_4","quest_5","quest_6","quest_3229","quest_12"],"tags":["quest_11124","quest_13081","quest_590","quest_641","quest_11122","quest_11123","quest_1122","quest_12269","quest_10557","quest_13201","quest_1436","quest_3351","quest_1751","quest_13078","quest_2141","quest_13082","quest_3711","quest_2349","quest_13","quest_13364","quest_13079","quest_2893","quest_13080","quest_3025","quest_13083","quest_3046","quest_3071"],"collections":["quest_3354"],"featImg":"quest_72976","label":"quest_3354"},"quest_72416":{"type":"posts","id":"quest_72416","meta":{"index":"posts_1591205157","site":"quest","id":"72416","score":null,"sort":[1414504819000]},"guestAuthors":[],"slug":"on-gmo-labeling-oregon-and-colorado-learn-from-california-defeat","title":"On GMO Labeling, Oregon and Colorado Learn from California Ballot Defeat","publishDate":1414504819,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cstrong>Update Nov. 6:\u003c/strong> In the Nov. 4 election, Oregon voters narrowly rejected Measure 92, which would have required the labeling of foods containing genetically engineered ingredients. The measure lost by a 51 to 49 percent vote. Coloradans also rejected a similar ballot initiative, Proposition 105, by a 66 to 34 percent vote.\u003c/p>\n\u003cp>\u003cstrong>Original post Oct. 28:\u003c/strong> Voters in Oregon will head to the polls Nov. 4 to decide whether to require foods made with genetically engineered ingredients to be labeled. In doing so, they’ll be voting on an initiative shaped in part by the experience of activists in California, who watched a similar measure fail two years ago.\u003c/p>\n\u003cp>Oregon’s Measure 92 would require manufacturers, distributors and grocery owners to label raw and packaged foods produced entirely or partially through genetic engineering. If it passes, the measure will go into effect in 2016.\u003c/p>\n\u003cp>Colorado also is voting on a labeling initiative Nov. 4. If it or the Oregon measure passes, the states will be following Vermont’s lead. In May, Vermont Gov. Peter Shumlin signed a new law making that state the first in the country to mandate labels for genetically engineered food.\u003c/p>\n\u003cp>Advocates in Oregon are hoping that their measure doesn’t face the same fate as a labeling measure in California. In November 2012, Californians narrowly voted down Proposition 37, by a 51 to 49 percent vote.\u003c/p>\n\u003cfigure id=\"attachment_72423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800.jpg\">\u003cimg class=\"wp-image-72423 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800-300x169.jpg\" alt=\"Tom Llewellyn, a volunteer with the Proposition 37 campaign, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign in California, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.noprop37.com/\">opposition to Prop. 37\u003c/a>, led by seed companies like Monsanto and food manufacturers such as Pepsico, spent $46 million to defeat \u003ca href=\"http://www.carighttoknow.org/\">the proposition\u003c/a>,which received $9 million from organic food companies and supplement manufacturers like Mercola. The disparity in funding is repeating itself again this year in Oregon, though this time around, the difference is smaller: as of Oct. 23, the \u003ca href=\"http://votenoon92.com/\">No on 92\u003c/a> campaign had raised $11 million and the \u003ca href=\"http://oregonrighttoknow.org/\">Yes on 92\u003c/a> campaign almost $6.5 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the difference in funding didn’t account entirely for the defeat of the California labeling campaign, its supporters say, and they’ve tried to apply their lessons from 2012 in Oregon today.\u003c/p>\n\u003cp>“The California ballot initiative allowed for citizen lawsuits that could be brought by anybody at any time, and there was a lot of concern that this would be a boon for trial lawyers,” said Elisa Odabashian, director of the West Coast office of \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a>, the policy arm of Consumer Reports.\u003c/p>\n\u003cfigure id=\"attachment_72420\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800.jpg\">\u003cimg class=\"wp-image-72420 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800-300x169.jpg\" alt=\"Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food. Photo: Arwen Curry. \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food.\u003cbr> Photo: Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers Union has supported the idea of labeling genetically engineered foods since the 1990s, said Odabashian, who is based in San Francisco.\u003c/p>\n\u003cp>During the California campaign, No on 37 television ads played up the possibility of lawsuits hobbling small business owners. So in Oregon, labeling advocates have limited the ability for citizens to bring lawsuits against grocery stores that might be selling unlabeled foods.\u003c/p>\n\u003cp>“There are no monetary damages allowed under Measure 92 in Oregon,” said Odabashian. “So it will not be a big money-maker for trial lawyers.”\u003c/p>\n\u003cp>Supporters argue that labeling gives shoppers important information about their food, and that the United States should follow the lead of more than 60 countries, including France and Japan, that require some form of labeling.\u003c/p>\n\u003cp>Opponents of labeling contend that consumers who want to avoid genetically engineered ingredients can choose organic foods, which are already labeled. Federal guidelines prohibit organic farmers from using genetically engineered seeds, or feeding their animals engineered feed.\u003c/p>\n\u003cfigure id=\"attachment_72424\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800.jpg\">\u003cimg class=\"wp-image-72424 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800-300x169.jpg\" alt=\"Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived. Photo: Adrian Dubock \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived.\u003cbr> Photo: Adrian Dubock\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also argue that labeling requirements would hike food prices.\u003c/p>\n\u003cp>“Well of course the costs are going to go up,” said Dana Bieber, spokesperson for No on 92 during \u003ca href=\"http://www.katu.com/politics/Your-Voice-Your-Vote-Oregons-GMO-labeling-debate-270064221.html\">a televised debate\u003c/a> on Oregon’s KATU station in August.\u003c/p>\n\u003cp>“The cost isn’t in the relabeling. That’s nominal,” she said. “The cost to the consumer comes from the fact that food companies will have to remake their food with higher-priced GE ingredients to avoid having to put this label on it.\u003c/p>\n\u003cp>The possibility that labeling could increase food prices has been a point of contention in every vote on the issue. In California’s 2012 campaign, the No on 37 camp argued that a typical family’s food expenses would increase by up to $400 annually if the initiative passed. In Oregon, Consumers Union commissioned a report that found that food prices would increase by slightly over $2 per person a year. This estimate is based on the assumption that even if labeling were required, companies would continue to sell foods with genetically engineered ingredients, and consumers would continue to buy them.\u003c/p>\n\u003cfigure id=\"attachment_72422\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800.jpg\">\u003cimg class=\"wp-image-72422 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800-300x169.jpg\" alt=\"This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change.\u003cbr> Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>Labeling advocates also argue that the advent of genetically engineered crops has led to \u003ca href=\"http://www.enveurope.com/content/24/1/24\">an increase in pesticide use\u003c/a>. One category of genetically engineered crops, created in the mid-1990s by the Missouri-based seed company Monsanto, allows farmers to spray the weed killer glyphosate -- known as Roundup -- without damaging their crops. This allowed growers to replace other more toxic herbicides with Roundup, which is cheaper and less toxic, said Los Banos alfalfa grower Philip Bowles. A \u003ca href=\"http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=12804\">2010 report by the National Academies\u003c/a> found that insecticide use had declined since GE crops were introduced, and farmers who grew GE crops used fewer insecticides and herbicides that linger in soil and waterways. A second category of GE crops include a bacterium that makes crops like cotton resistant to pests.\u003c/p>\n\u003cp>But weed resistance to glyphosate has led seed companies to develop new GE crops that can tolerate other weed killers. The USDA approved in September soybeans and corn engineered by the Indiana-based Dow AgroSciences \u003ca href=\"http://newsroom.dowagro.com/press-release/epa-registers-enlist-duo-herbicide-enlist-weed-control-system-now-approved\">to tolerate the weed killer 2,4-D\u003c/a>. A coalition of environmental groups \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3560/coalition-of-farmers-and-environmental-groups-to-challenge-epa-over-herbicide-approval\">is suing the EPA\u003c/a> over its approval in October of the use of 2,4-D for the spraying of GE corn and soybeans, arguing that the agency didn’t adequately study its health risks.\u003c/p>\n\u003cp>Opponents of GE crops point out that \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3536/epa-approves-new-24-d-herbicide-blend-paving-way-for-controversial-ge-crops\">2,4-D was one of the ingredients in Agent Orange\u003c/a>, the herbicide the U.S. military used during the Vietnam War to destroy crops and trees. Agent Orange has been associated with health problems in U.S. veterans and the Vietnamese population, but these were caused mainly by an extremely toxic dioxin compound that contaminated Agent Orange.\u003c/p>\n\u003cp>Already, more than 90 percent of the cotton, corn and soybeans, and more than 80 percent of the sugar beets grown in the United States are genetically engineered. GE canola and alfalfa are also grown in the US. These crops are used mainly as animal feed, or added to soda, snacks, cereals and other processed foods. Some yellow crookneck squash, sweet corn and zucchini, and some varieties of Hawaiian papayas are also genetically engineered.\u003c/p>\n\u003cp>The World Health Organization and the National Academies have stated that the genetically engineered foods available today are safe to eat. Companies that sell genetically engineered seeds in the United States need approval from the EPA and USDA for most seeds. They also regularly go before the FDA, though that process is voluntary, which has drawn criticism.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We think that’s not enough,” said Odabashian. “We think an unbiased governmental body should be looking at the safety of these foods before they reach the marketplace.”\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=1zIp5rWfv9w#t=1598\">Watch the full episode of Science at the Ballot Box, a joint KQED Newsroom and QUEST report that examines the science behind some of the key issues on the November ballot\u003c/a>.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"As Oregon and Colorado vote on GMO labeling, advocates say they learned from the defeat of a similar measure in California in 2012. Watch the video to learn more. ","status":"publish","parent":0,"modified":1442636211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1385},"headData":{"title":"On GMO Labeling, Oregon and Colorado Learn from California Ballot Defeat | KQED","description":"As Oregon and Colorado vote on GMO labeling, advocates say they learned from the defeat of a similar measure in California in 2012. Watch the video to learn more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"72416 http://science.kqed.org/quest/?p=72416","disqusUrl":"https://ww2.kqed.org/quest/2014/10/28/on-gmo-labeling-oregon-and-colorado-learn-from-california-defeat/","disqusTitle":"On GMO Labeling, Oregon and Colorado Learn from California Ballot Defeat","videoEmbed":"http://www.youtube.com/watch?v=QhwZody7kr4?feature=player_embedded","path":"/quest/72416/on-gmo-labeling-oregon-and-colorado-learn-from-california-defeat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Update Nov. 6:\u003c/strong> In the Nov. 4 election, Oregon voters narrowly rejected Measure 92, which would have required the labeling of foods containing genetically engineered ingredients. The measure lost by a 51 to 49 percent vote. Coloradans also rejected a similar ballot initiative, Proposition 105, by a 66 to 34 percent vote.\u003c/p>\n\u003cp>\u003cstrong>Original post Oct. 28:\u003c/strong> Voters in Oregon will head to the polls Nov. 4 to decide whether to require foods made with genetically engineered ingredients to be labeled. In doing so, they’ll be voting on an initiative shaped in part by the experience of activists in California, who watched a similar measure fail two years ago.\u003c/p>\n\u003cp>Oregon’s Measure 92 would require manufacturers, distributors and grocery owners to label raw and packaged foods produced entirely or partially through genetic engineering. If it passes, the measure will go into effect in 2016.\u003c/p>\n\u003cp>Colorado also is voting on a labeling initiative Nov. 4. If it or the Oregon measure passes, the states will be following Vermont’s lead. In May, Vermont Gov. Peter Shumlin signed a new law making that state the first in the country to mandate labels for genetically engineered food.\u003c/p>\n\u003cp>Advocates in Oregon are hoping that their measure doesn’t face the same fate as a labeling measure in California. In November 2012, Californians narrowly voted down Proposition 37, by a 51 to 49 percent vote.\u003c/p>\n\u003cfigure id=\"attachment_72423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800.jpg\">\u003cimg class=\"wp-image-72423 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tom-Llewellyn-chants-at-a-Prop-37-rally_800-300x169.jpg\" alt=\"Tom Llewellyn, a volunteer with the Proposition 37 campaign, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign in California, chanted at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop. 37 lost with 49 percent of the vote. Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.noprop37.com/\">opposition to Prop. 37\u003c/a>, led by seed companies like Monsanto and food manufacturers such as Pepsico, spent $46 million to defeat \u003ca href=\"http://www.carighttoknow.org/\">the proposition\u003c/a>,which received $9 million from organic food companies and supplement manufacturers like Mercola. The disparity in funding is repeating itself again this year in Oregon, though this time around, the difference is smaller: as of Oct. 23, the \u003ca href=\"http://votenoon92.com/\">No on 92\u003c/a> campaign had raised $11 million and the \u003ca href=\"http://oregonrighttoknow.org/\">Yes on 92\u003c/a> campaign almost $6.5 million.\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>But the difference in funding didn’t account entirely for the defeat of the California labeling campaign, its supporters say, and they’ve tried to apply their lessons from 2012 in Oregon today.\u003c/p>\n\u003cp>“The California ballot initiative allowed for citizen lawsuits that could be brought by anybody at any time, and there was a lot of concern that this would be a boon for trial lawyers,” said Elisa Odabashian, director of the West Coast office of \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a>, the policy arm of Consumer Reports.\u003c/p>\n\u003cfigure id=\"attachment_72420\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800.jpg\">\u003cimg class=\"wp-image-72420 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Elisa_Odabashian_800-300x169.jpg\" alt=\"Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food. Photo: Arwen Curry. \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elisa Odabashian, of Consumer Reports, said that her organization’s ultimate goal is for the federal government to mandate the labeling of genetically engineered food.\u003cbr> Photo: Arwen Curry.\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers Union has supported the idea of labeling genetically engineered foods since the 1990s, said Odabashian, who is based in San Francisco.\u003c/p>\n\u003cp>During the California campaign, No on 37 television ads played up the possibility of lawsuits hobbling small business owners. So in Oregon, labeling advocates have limited the ability for citizens to bring lawsuits against grocery stores that might be selling unlabeled foods.\u003c/p>\n\u003cp>“There are no monetary damages allowed under Measure 92 in Oregon,” said Odabashian. “So it will not be a big money-maker for trial lawyers.”\u003c/p>\n\u003cp>Supporters argue that labeling gives shoppers important information about their food, and that the United States should follow the lead of more than 60 countries, including France and Japan, that require some form of labeling.\u003c/p>\n\u003cp>Opponents of labeling contend that consumers who want to avoid genetically engineered ingredients can choose organic foods, which are already labeled. Federal guidelines prohibit organic farmers from using genetically engineered seeds, or feeding their animals engineered feed.\u003c/p>\n\u003cfigure id=\"attachment_72424\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800.jpg\">\u003cimg class=\"wp-image-72424 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Tomato_paste_800-300x169.jpg\" alt=\"Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived. Photo: Adrian Dubock \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically engineered tomatoes created in Davis, California, in the mid-1990s were made into an inexpensive tomato paste that sold well in England. The engineered tomatoes and the paste were both labeled, but were short-lived.\u003cbr> Photo: Adrian Dubock\u003c/figcaption>\u003c/figure>\n\u003cp>Opponents also argue that labeling requirements would hike food prices.\u003c/p>\n\u003cp>“Well of course the costs are going to go up,” said Dana Bieber, spokesperson for No on 92 during \u003ca href=\"http://www.katu.com/politics/Your-Voice-Your-Vote-Oregons-GMO-labeling-debate-270064221.html\">a televised debate\u003c/a> on Oregon’s KATU station in August.\u003c/p>\n\u003cp>“The cost isn’t in the relabeling. That’s nominal,” she said. “The cost to the consumer comes from the fact that food companies will have to remake their food with higher-priced GE ingredients to avoid having to put this label on it.\u003c/p>\n\u003cp>The possibility that labeling could increase food prices has been a point of contention in every vote on the issue. In California’s 2012 campaign, the No on 37 camp argued that a typical family’s food expenses would increase by up to $400 annually if the initiative passed. In Oregon, Consumers Union commissioned a report that found that food prices would increase by slightly over $2 per person a year. This estimate is based on the assumption that even if labeling were required, companies would continue to sell foods with genetically engineered ingredients, and consumers would continue to buy them.\u003c/p>\n\u003cfigure id=\"attachment_72422\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800.jpg\">\u003cimg class=\"wp-image-72422 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/10/Genetically-engineered-rice_800-300x169.jpg\" alt=\"This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Photo: Gabriela Quirós \" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at the University of California, Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change.\u003cbr> Photo: Gabriela Quirós\u003c/figcaption>\u003c/figure>\n\u003cp>Labeling advocates also argue that the advent of genetically engineered crops has led to \u003ca href=\"http://www.enveurope.com/content/24/1/24\">an increase in pesticide use\u003c/a>. One category of genetically engineered crops, created in the mid-1990s by the Missouri-based seed company Monsanto, allows farmers to spray the weed killer glyphosate -- known as Roundup -- without damaging their crops. This allowed growers to replace other more toxic herbicides with Roundup, which is cheaper and less toxic, said Los Banos alfalfa grower Philip Bowles. A \u003ca href=\"http://www8.nationalacademies.org/onpinews/newsitem.aspx?RecordID=12804\">2010 report by the National Academies\u003c/a> found that insecticide use had declined since GE crops were introduced, and farmers who grew GE crops used fewer insecticides and herbicides that linger in soil and waterways. A second category of GE crops include a bacterium that makes crops like cotton resistant to pests.\u003c/p>\n\u003cp>But weed resistance to glyphosate has led seed companies to develop new GE crops that can tolerate other weed killers. The USDA approved in September soybeans and corn engineered by the Indiana-based Dow AgroSciences \u003ca href=\"http://newsroom.dowagro.com/press-release/epa-registers-enlist-duo-herbicide-enlist-weed-control-system-now-approved\">to tolerate the weed killer 2,4-D\u003c/a>. A coalition of environmental groups \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3560/coalition-of-farmers-and-environmental-groups-to-challenge-epa-over-herbicide-approval\">is suing the EPA\u003c/a> over its approval in October of the use of 2,4-D for the spraying of GE corn and soybeans, arguing that the agency didn’t adequately study its health risks.\u003c/p>\n\u003cp>Opponents of GE crops point out that \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/3536/epa-approves-new-24-d-herbicide-blend-paving-way-for-controversial-ge-crops\">2,4-D was one of the ingredients in Agent Orange\u003c/a>, the herbicide the U.S. military used during the Vietnam War to destroy crops and trees. Agent Orange has been associated with health problems in U.S. veterans and the Vietnamese population, but these were caused mainly by an extremely toxic dioxin compound that contaminated Agent Orange.\u003c/p>\n\u003cp>Already, more than 90 percent of the cotton, corn and soybeans, and more than 80 percent of the sugar beets grown in the United States are genetically engineered. GE canola and alfalfa are also grown in the US. These crops are used mainly as animal feed, or added to soda, snacks, cereals and other processed foods. Some yellow crookneck squash, sweet corn and zucchini, and some varieties of Hawaiian papayas are also genetically engineered.\u003c/p>\n\u003cp>The World Health Organization and the National Academies have stated that the genetically engineered foods available today are safe to eat. Companies that sell genetically engineered seeds in the United States need approval from the EPA and USDA for most seeds. They also regularly go before the FDA, though that process is voluntary, which has drawn criticism.\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>“We think that’s not enough,” said Odabashian. “We think an unbiased governmental body should be looking at the safety of these foods before they reach the marketplace.”\u003c/p>\n\u003ch2>\u003cstrong>Additional Links\u003c/strong>\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=1zIp5rWfv9w#t=1598\">Watch the full episode of Science at the Ballot Box, a joint KQED Newsroom and QUEST report that examines the science behind some of the key issues on the November ballot\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/72416/on-gmo-labeling-oregon-and-colorado-learn-from-california-defeat","authors":["6186"],"categories":["quest_4","quest_8","quest_9","quest_3229","quest_12"],"tags":["quest_438","quest_12669","quest_13019","quest_13018","quest_12269","quest_13014","quest_1228","quest_3351","quest_13016","quest_13015","quest_13017","quest_11419","quest_2349","quest_13","quest_13364","quest_2893","quest_3071"],"featImg":"quest_72455","label":"quest"},"quest_71919":{"type":"posts","id":"quest_71919","meta":{"index":"posts_1591205157","site":"quest","id":"71919","score":null,"sort":[1411480805000]},"guestAuthors":[],"slug":"farmers-markets-are-good-for-communities-right","title":"Farmers' Markets Are Good for Communities ... Right?","publishDate":1411480805,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"A new project at the University of Wisconsin will help farmers' markets figure out how to meet the needs of their communities. ","status":"publish","parent":0,"modified":1442638638,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":982},"headData":{"title":"Farmers' Markets Are Good for Communities ... Right? | KQED","description":"A new project at the University of Wisconsin will help farmers' markets figure out how to meet the needs of their communities. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71919 http://science.kqed.org/quest/?p=71919","disqusUrl":"https://ww2.kqed.org/quest/2014/09/23/farmers-markets-are-good-for-communities-right/","disqusTitle":"Farmers' Markets Are Good for Communities ... Right?","path":"/quest/71919/farmers-markets-are-good-for-communities-right","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmers’ markets practically glow with wholesome virtue: Shop here, they promise, and you can help build a sustainable, healthy food system!\u003c/p>\n\u003cp>But without the data to buttress those claims, it’s hard to know whether farmers’ markets are actually meeting those goals or how they can adapt to better meet their communities’ needs. Alfonso Morales, a professor of urban planning at the University of Wisconsin-Madison, wants to help change that.\u003c/p>\n\u003cp>Fueled by an \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5105706\">increasing interest\u003c/a> in local food, the number of farmers’ markets in the United States has \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateS&navID=WholesaleandFarmersMarkets&leftNav=WholesaleandFarmersMarkets&page=WFMFarmersMarketGrowth&description=Farmers%20Market%20Growth&acct=frmrdirmkt\">more than doubled\u003c/a> in the last decade. This rise in popularity has been accompanied by the implicit assumption that farmers’ markets are more sustainable than their fluorescent-lit, big-box counterparts. Their environmental advantages, advocates say, are clear. Food is transported shorter distances, which results in lower fossil fuel consumption. Farmers’ markets offer more diverse crops grown by more eco-friendly methods. Broaden the definition of sustainability to include social, health, and economic factors, and you’ll encounter claims that farmers’ markets promote healthy eating and a pedestrian culture, bring fresh produce to underserved neighborhoods, foster entrepreneurship and a diversified agricultural economy, and create a social space that builds a sense of community.\u003c/p>\n\u003cfigure id=\"attachment_72031\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\">\u003cimg class=\"wp-image-72031 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg\" alt=\"V3N0212_a1\" width=\"640\" height=\"361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N0212_a1-e1411160441534-400x226.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most people assume that farmers' markets help encourage sustainable agriculture. Morales' new project could help measure that effect. \u003ccite>(Courtesy of Bill Lubing.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers’ markets might very well be doing all these things, Morales says, but we don’t know, and he admits that right now there isn’t even a consensus on how to evaluate these “sustainable” activities. “But even so, we have to make a way forward. And the way we make a way forward is though measurement.”\u003c/p>\n\u003cp>Those measurements are relatively easy for major supermarket chains, which have the staff and the budgets for exhaustive market research. Analyzing research data enables big retailers to respond to changing demographics and consumer preferences, ensuring that they stay relevant to the communities they serve. Farmers’ markets typically don’t have those resources. That’s where Morales’ project comes in.\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>Morales and his partners at the \u003ca href=\"http://farmersmarketcoalition.org/programs/farmers-market-metrics/\">Farmers Market Coalition\u003c/a> are working with managers at nine farmers’ markets around the country to ask, “What is it that’s relevant to them and their community?” They’ll help market managers figure out what data they need and how to collect and present it. Some of the data will help address all those assumptions about the environmental benefits of farmers’ markets, such as the average number of miles the food actually travels, the number of organically farmed acres represented at the market, and how diversified the market’s farms are. Other data will speak to a market’s impact on its community by looking at the number of small businesses started through the farmers’ market, whether it attracts foot traffic to nearby shops, and the number of vendors who are minorities or women. All this data collection will help reveal how each farmers’ market is affecting its community -- and how it could be doing better.\u003c/p>\n\u003cp>Bill Lubing, the manager of the Dane County Farmers’ Market in Madison, agrees that good data is essential when making decisions about how to move a market forward. “There are a lot of people with a lot of ideas,” he said, but a shortage of ways to evaluate those ideas. “More data is always better.” For example, because he ran the market’s newsletter for years before becoming manager, Lubing knows that links to recipes are very popular. Surmising that customers are sometimes stumped by the produce at the market (how do you tackle an entire stalk of \u003ca href=\"https://www.youtube.com/watch?v=r7mu0r40oJE&list=UU2qtSbmfD1pnBNjtaQsh-8w\">Brussels sprouts\u003c/a>?), he’s published a series of basic instructional \u003ca href=\"https://www.youtube.com/user/lubingcreative/videos\">videos\u003c/a>, as well as more recipes. They’ve been a hit.\u003c/p>\n\u003cp>Morales argues that good data can do more than improve decision making. It can also help market managers advocate for the market with local business and government. For example, if a market wants permission to open a new branch in a public park in an underserved neighborhood, data showing the amount of produce purchased with SNAP benefits can help persuade the city that it’s a worthwhile use of space.\u003c/p>\n\u003cp>Morales, who worked as a market vendor in Chicago while doing research for his dissertation, believes that professors like him have an opportunity “to really engage with the community directly, and to try to empower people.”\u003c/p>\n\u003cfigure id=\"attachment_72032\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\">\u003cimg class=\"size-full wp-image-72032\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg\" alt=\"Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing. \" width=\"640\" height=\"340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/V3N1547_7-5-08_a1-e1411160701534-400x213.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shopping at a farmers' market gives consumers a closer connection to their food--which is becoming increasingly popular. Photo courtesy of Bill Lubing.\u003c/figcaption>\u003c/figure>\n\u003cp>The project’s immediate focus is local: to help individual managers make decisions that work in their particular communities. But if the project takes off (and it looks like it’s going to -- dozens of markets beyond the original nine have asked to participate) it could generate enough data to start to draw conclusions about the roles of farmers’ markets in the United States as a whole. That’s exactly the kind of large-scale data needed to evaluate whether farmers’ markets are really helping create a more sustainable food system.\u003c/p>\n\u003cp>Regardless of how they stack up environmentally, Morales believes that farmers’ markets offer something that chain supermarkets can’t: a personal connection to a farmer and to food. “A relationship matters to people,” he said. Lubing agrees. Shopping at a farmers’ market “really has an emotional buy-in factor,” where you feel like you’re cheating on your local cheese maker if you grab a block of Cheddar from the grocery store in a pinch. “And people love that, people crave that.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71919/farmers-markets-are-good-for-communities-right","authors":["10441"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_12979","quest_1122","quest_12269","quest_12116","quest_12355","quest_12450","quest_13364","quest_13365"],"featImg":"quest_72030","label":"quest"},"quest_71671":{"type":"posts","id":"quest_71671","meta":{"index":"posts_1591205157","site":"quest","id":"71671","score":null,"sort":[1409839205000]},"guestAuthors":[],"slug":"drought-re-shaping-the-cattle-map","title":"Drought Re-shaping the Cattle Map","publishDate":1409839205,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Drought is reshaping the beef map and raising the price of steak. Ranchers are moving herds \u003ca href=\"http://www.denverpost.com/business/ci_25773718/california-cattle-short-food-finding-way-colorado\">from California to Colorado\u003c/a> and \u003ca href=\"http://lubbockonline.com/agriculture/2014-03-02/texas-trails-nebraska-number-cattle-feeding#.U5dGJPmwJcQ\">from Texas to Nebraska\u003c/a> seeking refuge from dry weather. And cattle producers in the Midwest are making the most of it.\u003c/p>\n\u003cp>The U.S. may be on the front end of a significant geographic shakeout of the beef industry. Herd numbers have been sliding nationwide for more than a decade. Now, as drought grips major beef and dairy producing areas, a cattle migration is emerging and it’s altering where cattle are raised, fed, and slaughtered.\u003c/p>\n\u003ch3>Drought devastating cattle herds\u003c/h3>\n\u003cp>Prime cattle producing areas can’t hold the same number of animals without adequate supplies of feed and water. Oklahoma State University livestock marketing specialist Derrell Peel says ponds and pastures are drying up across large parts of Oklahoma and Texas.\u003c/p>\n\u003cp>“Western Oklahoma -- the panhandle, the panhandle of Texas, and, in fact, much of West Texas and much of western New Mexico are still in extremely severe drought,” Peel said. “There’s been very little relief really since the fall of 2010.”\u003c/p>\n\u003cp>Texas, the country’s leading beef state, lost 24 percent of its total beef herd from 2010 to 2014. Oklahoma saw a 13 percent cut. As a result of shrinking herds, \u003ca href=\"http://www.startribune.com/business/258725451.html\">some feedlots and even a meat-packing plant\u003c/a> have closed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A packing plant \u003ca href=\"http://www.reuters.com/article/2014/01/31/usa-beef-national-idUSL2N0L51GW20140131\">also closed in Southern California\u003c/a> earlier this year, where more than 80 percent the state is currently experiencing extreme drought (as of August 7). Hay and alfalfa are expensive and in short supply for feeding cattle. For the time being, dairy producers appear to be absorbing the increased costs, but beef ranchers are having a harder time managing the expense.\u003c/p>\n\u003cp>Many ranchers have cut beef herds in half in the northern Sierra foothills where Jeremy James is director of a University of California \u003ca href=\"http://sfrec.ucanr.edu/\">agriculture and natural resources research center.\u003c/a>\u003c/p>\n\u003cp>“But if you go farther south in San Luis Obispo County, Santa Barbara, ranchers have culled basically their entire herd or 80 to 90 percent of their herd,” James said. “They’ve received some of the lowest rainfall over the last three years of almost anywhere on the coastal range of California.”\u003c/p>\n\u003ch3>Smallest herd in decades\u003c/h3>\n\u003cp>“The drought the last three years has been the last straw,” said Oklahoma State’s Derrell Peel. The U.S. beef herd has fallen by 1.8 million head, or 6 percent, since 2011. But it comes after years of overall decline in cattle numbers.\u003c/p>\n\u003cp>“The U.S. beef cow herd has been downsizing for 16 of the last 18 years,” Peel said.\u003c/p>\n\u003cp>In fact, national herd numbers are the smallest they’ve been since the 1950s. That’s why \u003ca href=\"http://www.harvestpublicmedia.org/article/beef-herd-may-be-poised-growth-and-cheaper-steak\">shoppers are paying more than ever for beef\u003c/a> at the grocery store. Beef prices are up 10 percent in the last 12 months.\u003c/p>\n\u003cp>But not all beef states are experiencing equal declines. Northern states like Montana, Nebraska, Iowa, and the Dakotas have held steady or have even seen some growth in their cattle herds, even though many pastures have been \u003ca href=\"http://www.harvestpublicmedia.org/article/farmers-plowing-more-and-more-prairie\">plowed up to raise corn.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71815\" class=\"wp-caption alignleft\" style=\"max-width: 241px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_truck-e1408567960506.jpg\">\u003cimg class=\"size-thumbnail wp-image-71815\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_truck-241x169.jpg\" alt=\"A feed truck drives along a concrete bunk in a cattle feedlot.\" width=\"241\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Van Housen Feed Yard in Stromsburg, Nebraska mixes 22 loads of feed every day, adding up to nearly 200 tons food for 8,000 cattle. (Photo by Grant Gerlock)\u003c/figcaption>\u003c/figure>\n\u003ch3>Following the feed\u003c/h3>\n\u003cp>Many of those cattle have moved to Midwestern feedlots. This year, for the first time, Nebraska passed Texas as the top cattle-feeding state in the country. That is, Nebraska houses the most cattle in feedlots, which are generally the final step before they head to the slaughterhouse.\u003c/p>\n\u003cp>The main reason is a difference in feed prices. Feed costs are up in Texas, stoked by drought. But they’re relatively low in the Midwest, thanks to a byproduct of the region’s large ethanol industry -- distillers’ grains.\u003c/p>\n\u003cp>Distillers’ grains are the leftovers of corn ethanol production. Nebraska is second in the country in ethanol production, behind Iowa. When the starch is removed from the corn kernel to be fermented into fuel, the protein-rich fiber is left behind. But it can be used as an inexpensive ingredient in livestock feed.\u003c/p>\n\u003cfigure id=\"attachment_71814\" class=\"wp-caption alignleft\" style=\"max-width: 241px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_terry-e1408568049274.jpg\">\u003cimg class=\"size-thumbnail wp-image-71814\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_terry-241x169.jpg\" alt=\"Cattle feeder, Terry Van Housen, holds a handful of yellow cattle feed in his hand.\" width=\"241\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Terry Van Housen takes a handful of feed from the bunk at his feedlot. Lower feed costs give Nebraska an advantage in the cattle-feeding industry. (Photo by Grant Gerlock)\u003c/figcaption>\u003c/figure>\n\u003cp>Cattle feeder Terry Van Housen calls Nebraska the “garden spot for raising cattle.” At his feedlot near the small town of Stromsburg, 8,000 animals line up along two miles of concrete bunks to pile on the pounds. He has replaced 30 percent of his regular feed ration with distillers’ grains, the corn ethanol byproduct.\u003c/p>\n\u003cp>Van Housen gets the moist, yellow, sweet-smelling stuff fresh from an ethanol plant just 18 miles away. He says the cheap source of feed gives Midwestern feeders an edge over southern competitors.\u003c/p>\n\u003cp>“So that’s a big deal,” Van Housen says. “A lot of this stuff, if you fed in Texas, it would have to come from here.”\u003c/p>\n\u003cp>And as Van Housen says, it’s cheaper to haul the cattle to the feed than haul the feed to the cattle.\u003c/p>\n\u003ch3>Waiting for rain\u003c/h3>\n\u003cp>Rebuilding herds in the areas of cattle country hit hardest by drought could take years, and that’s only once the grass is green again. For now, ranchers in Texas and California are watching and waiting for rain. Jeremy James of the University of California says producers want to see what will happen this fall.\u003c/p>\n\u003cp>“That will tip the scale in either a good or bad trajectory,” James said. “If we had a fourth year of drought here, it would probably tax most of these ag systems beyond any sort of reasonable capacity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When rain does come, cattle will return to the areas where they were forced out by drought. The question is how many? Those ranchers will be competing with areas that have gained from their climatic misfortune. And wherever those cattle start, when it’s time for them to bulk up before slaughter, states like Nebraska, with easy access to cheap feed, are likely to attract a larger share of the market.\u003c/p>\n\n","blocks":[],"excerpt":"Cattle are leaving drought-parched pastures to go where the grass is greener and it could lead to long-term changes in the industry.","status":"publish","parent":0,"modified":1450491842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1064},"headData":{"title":"Drought Re-shaping the Cattle Map | KQED","description":"Cattle are leaving drought-parched pastures to go where the grass is greener and it could lead to long-term changes in the industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71671 http://science.kqed.org/quest/?p=71671","disqusUrl":"https://ww2.kqed.org/quest/2014/09/04/drought-re-shaping-the-cattle-map/","disqusTitle":"Drought Re-shaping the Cattle Map","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","audioUrl":"http://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Nebraska/Radio/Stream/060614_Beef_Gerlock.mp3","path":"/quest/71671/drought-re-shaping-the-cattle-map","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drought is reshaping the beef map and raising the price of steak. Ranchers are moving herds \u003ca href=\"http://www.denverpost.com/business/ci_25773718/california-cattle-short-food-finding-way-colorado\">from California to Colorado\u003c/a> and \u003ca href=\"http://lubbockonline.com/agriculture/2014-03-02/texas-trails-nebraska-number-cattle-feeding#.U5dGJPmwJcQ\">from Texas to Nebraska\u003c/a> seeking refuge from dry weather. And cattle producers in the Midwest are making the most of it.\u003c/p>\n\u003cp>The U.S. may be on the front end of a significant geographic shakeout of the beef industry. Herd numbers have been sliding nationwide for more than a decade. Now, as drought grips major beef and dairy producing areas, a cattle migration is emerging and it’s altering where cattle are raised, fed, and slaughtered.\u003c/p>\n\u003ch3>Drought devastating cattle herds\u003c/h3>\n\u003cp>Prime cattle producing areas can’t hold the same number of animals without adequate supplies of feed and water. Oklahoma State University livestock marketing specialist Derrell Peel says ponds and pastures are drying up across large parts of Oklahoma and Texas.\u003c/p>\n\u003cp>“Western Oklahoma -- the panhandle, the panhandle of Texas, and, in fact, much of West Texas and much of western New Mexico are still in extremely severe drought,” Peel said. “There’s been very little relief really since the fall of 2010.”\u003c/p>\n\u003cp>Texas, the country’s leading beef state, lost 24 percent of its total beef herd from 2010 to 2014. Oklahoma saw a 13 percent cut. As a result of shrinking herds, \u003ca href=\"http://www.startribune.com/business/258725451.html\">some feedlots and even a meat-packing plant\u003c/a> have closed.\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>A packing plant \u003ca href=\"http://www.reuters.com/article/2014/01/31/usa-beef-national-idUSL2N0L51GW20140131\">also closed in Southern California\u003c/a> earlier this year, where more than 80 percent the state is currently experiencing extreme drought (as of August 7). Hay and alfalfa are expensive and in short supply for feeding cattle. For the time being, dairy producers appear to be absorbing the increased costs, but beef ranchers are having a harder time managing the expense.\u003c/p>\n\u003cp>Many ranchers have cut beef herds in half in the northern Sierra foothills where Jeremy James is director of a University of California \u003ca href=\"http://sfrec.ucanr.edu/\">agriculture and natural resources research center.\u003c/a>\u003c/p>\n\u003cp>“But if you go farther south in San Luis Obispo County, Santa Barbara, ranchers have culled basically their entire herd or 80 to 90 percent of their herd,” James said. “They’ve received some of the lowest rainfall over the last three years of almost anywhere on the coastal range of California.”\u003c/p>\n\u003ch3>Smallest herd in decades\u003c/h3>\n\u003cp>“The drought the last three years has been the last straw,” said Oklahoma State’s Derrell Peel. The U.S. beef herd has fallen by 1.8 million head, or 6 percent, since 2011. But it comes after years of overall decline in cattle numbers.\u003c/p>\n\u003cp>“The U.S. beef cow herd has been downsizing for 16 of the last 18 years,” Peel said.\u003c/p>\n\u003cp>In fact, national herd numbers are the smallest they’ve been since the 1950s. That’s why \u003ca href=\"http://www.harvestpublicmedia.org/article/beef-herd-may-be-poised-growth-and-cheaper-steak\">shoppers are paying more than ever for beef\u003c/a> at the grocery store. Beef prices are up 10 percent in the last 12 months.\u003c/p>\n\u003cp>But not all beef states are experiencing equal declines. Northern states like Montana, Nebraska, Iowa, and the Dakotas have held steady or have even seen some growth in their cattle herds, even though many pastures have been \u003ca href=\"http://www.harvestpublicmedia.org/article/farmers-plowing-more-and-more-prairie\">plowed up to raise corn.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71815\" class=\"wp-caption alignleft\" style=\"max-width: 241px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_truck-e1408567960506.jpg\">\u003cimg class=\"size-thumbnail wp-image-71815\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_truck-241x169.jpg\" alt=\"A feed truck drives along a concrete bunk in a cattle feedlot.\" width=\"241\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Van Housen Feed Yard in Stromsburg, Nebraska mixes 22 loads of feed every day, adding up to nearly 200 tons food for 8,000 cattle. (Photo by Grant Gerlock)\u003c/figcaption>\u003c/figure>\n\u003ch3>Following the feed\u003c/h3>\n\u003cp>Many of those cattle have moved to Midwestern feedlots. This year, for the first time, Nebraska passed Texas as the top cattle-feeding state in the country. That is, Nebraska houses the most cattle in feedlots, which are generally the final step before they head to the slaughterhouse.\u003c/p>\n\u003cp>The main reason is a difference in feed prices. Feed costs are up in Texas, stoked by drought. But they’re relatively low in the Midwest, thanks to a byproduct of the region’s large ethanol industry -- distillers’ grains.\u003c/p>\n\u003cp>Distillers’ grains are the leftovers of corn ethanol production. Nebraska is second in the country in ethanol production, behind Iowa. When the starch is removed from the corn kernel to be fermented into fuel, the protein-rich fiber is left behind. But it can be used as an inexpensive ingredient in livestock feed.\u003c/p>\n\u003cfigure id=\"attachment_71814\" class=\"wp-caption alignleft\" style=\"max-width: 241px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_terry-e1408568049274.jpg\">\u003cimg class=\"size-thumbnail wp-image-71814\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/Cattle_terry-241x169.jpg\" alt=\"Cattle feeder, Terry Van Housen, holds a handful of yellow cattle feed in his hand.\" width=\"241\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Terry Van Housen takes a handful of feed from the bunk at his feedlot. Lower feed costs give Nebraska an advantage in the cattle-feeding industry. (Photo by Grant Gerlock)\u003c/figcaption>\u003c/figure>\n\u003cp>Cattle feeder Terry Van Housen calls Nebraska the “garden spot for raising cattle.” At his feedlot near the small town of Stromsburg, 8,000 animals line up along two miles of concrete bunks to pile on the pounds. He has replaced 30 percent of his regular feed ration with distillers’ grains, the corn ethanol byproduct.\u003c/p>\n\u003cp>Van Housen gets the moist, yellow, sweet-smelling stuff fresh from an ethanol plant just 18 miles away. He says the cheap source of feed gives Midwestern feeders an edge over southern competitors.\u003c/p>\n\u003cp>“So that’s a big deal,” Van Housen says. “A lot of this stuff, if you fed in Texas, it would have to come from here.”\u003c/p>\n\u003cp>And as Van Housen says, it’s cheaper to haul the cattle to the feed than haul the feed to the cattle.\u003c/p>\n\u003ch3>Waiting for rain\u003c/h3>\n\u003cp>Rebuilding herds in the areas of cattle country hit hardest by drought could take years, and that’s only once the grass is green again. For now, ranchers in Texas and California are watching and waiting for rain. Jeremy James of the University of California says producers want to see what will happen this fall.\u003c/p>\n\u003cp>“That will tip the scale in either a good or bad trajectory,” James said. “If we had a fourth year of drought here, it would probably tax most of these ag systems beyond any sort of reasonable capacity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When rain does come, cattle will return to the areas where they were forced out by drought. The question is how many? Those ranchers will be competing with areas that have gained from their climatic misfortune. And wherever those cattle start, when it’s time for them to bulk up before slaughter, states like Nebraska, with easy access to cheap feed, are likely to attract a larger share of the market.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71671/drought-re-shaping-the-cattle-map","authors":["10231"],"categories":["quest_6","quest_9","quest_3229","quest_17","quest_11766"],"tags":["quest_299","quest_438","quest_3502","quest_886","quest_12269","quest_12967","quest_12559","quest_2141","quest_2349","quest_12354","quest_12968","quest_13364","quest_12966"],"featImg":"quest_71898","label":"source_quest_71671"},"quest_71171":{"type":"posts","id":"quest_71171","meta":{"index":"posts_1591205157","site":"quest","id":"71171","score":null,"sort":[1409061643000]},"guestAuthors":[],"slug":"a-house-made-from-mushrooms-an-artist-dreams-of-a-fungal-future","title":"A House Made From Mushrooms? An Artist Dreams of a Fungal Future","publishDate":1409061643,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Why build a home if you can grow one? San Francisco-based artist Phil Ross has spent the last 20 years developing sustainable materials from mushrooms.\u003c/p>\n\u003cp>Although Ross originally cultivated mushrooms as food, he quickly became fascinated by their \u003ca href=\"http://philross.org/\" target=\"_blank\">potential as an artistic medium\u003c/a>. He started growing sculptures and other structural forms out of fungus. And through a process he calls “mycotecture,” Ross crafted furniture, interlocking blocks, and a small tea house.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"It just seems like an inevitability that this is going to be a popular material,\" said Phil Ross, Chief Technology Officer of MycoWorks.\u003c/aside>\n\u003cp>But what started as an art project has now turned into a business venture. At the end of 2013 Ross co-founded the startup company \u003ca href=\"http://www.mycoworks.com/\" target=\"_blank\">MycoWorks\u003c/a> as the first step on his quest to “mycotecturize the world.”\u003c/p>\n\u003cp>\"This stuff can be used to replace a lot of engineered woods, a lot of plastics, a lot of materials that we can't even think of,\" said Ross, who is now the company’s chief technology officer. \"It just seems like an inevitability that this is going to be a popular material.\"\u003c/p>\n\u003cp>Ross’s creations start out as bits of reishi mushroom, an edible fungus commonly sold as a health supplement. But he’s not growing the familiar fruiting bodies you’ll find at the store. Instead, Ross relies on the mushroom’s root structure, known as mycelium, to form the substance of his materials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feeding on agricultural waste such as sawdust or corn husks, the mycelium forms an interwoven network that can be molded into practically any shape. Growing the fungus in rectangular boxes creates “mycobricks.” More elaborate molds can be used to produce chair seats or decorative panels. Depending on the final density of the material, this process can take anywhere from a few days to a couple of weeks.\u003c/p>\n\u003cp>The material is then dried out with fans and baked in an oven to kill the fungus. “It’s mainly so that when you have a brick, it’s not going to come alive again and infect your house and start to eat it,” said Ross.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"71715,71714,71717,71718,71720,71721,71722,71712\"]\u003c/p>\n\u003cp>The material is also self-binding and flame resistant, negating the need for toxic glues and flame-retardant chemicals. Unlike most synthetic products, mycelium materials can be created without petrochemicals and are completely compostable.\u003c/p>\n\u003caside class=\"pullquote alignleft\">According to the artist, his creations smell less like a slice of mushroom pizza and more like a walk in the woods.\u003c/aside>\n\u003cp>While edible mushrooms can be polarizing, Ross said, “it doesn’t smell like your typical mushroom.”\u003c/p>\n\u003cp>“That’s the first thing that people do. They grab [the material] and they smell it,” said Ross.\u003c/p>\n\u003cp>But according to the artist, his creations smell less like a slice of mushroom pizza and more like a walk in the woods.\u003c/p>\n\u003cp>MycoWorks isn’t the only company working to commercialize mushroom-based products. For the past few years \u003ca href=\"http://www.ecovativedesign.com/\" target=\"_blank\">Ecovative Design\u003c/a> has been producing packaging materials made from mycelium.\u003c/p>\n\u003cp>Ecovative’s grow-it-yourself kits have also allowed artists to get creative with the material. Recent projects include colossal, \u003ca href=\"http://inhabitat.com/nyc/worlds-first-tower-made-from-mushrooms-rises-at-ps1-in-queens-ny/mushroom-building-3-2/?extend=1\" target=\"_blank\">bio-inspired towers\u003c/a> installed in the heart of New York City and \u003ca href=\"http://danielletrofe.com/mush-lume/\" target=\"_blank\">mushroom-shaped table lamps\u003c/a> called “mush-lumes.”\u003c/p>\n\u003cp>And fungus isn’t just for building. Edible mushrooms are also being used to \u003ca href=\"http://www.civiltwilightcollective.com/mushrooms.htm\" target=\"_blank\">break down condemned wooden houses\u003c/a> into compost.\u003c/p>\n\u003cp>Both MycoWorks and Ecovative are pushing the limits of what the fungus can do. To this end, Ross has teamed up with Sonia Travaglini, a doctoral researcher in mechanical engineering at the University of California-Berkeley.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"71725,71726,71724,71723,71713,71716\"]\u003c/p>\n\u003cp>“My research so far has been some of the first characterization of these materials,” said Travaglini. Currently she is experimenting with composites that meld the mycelium with more conventional materials. One creation combines the lightweight durability of mycelium with the tensile strength of bamboo.\u003c/p>\n\u003cp>And by manipulating growing conditions, the same mushroom mycelium can form everything from lightweight foams to durable bricks as tough as concrete. “Because it’s a natural material, what we feed it and how we grow it chooses how the properties come about,” said Travaglini.\u003c/p>\n\u003cp>Eddie Pavlu, CEO of MycoWorks, plans to develop engineered wood alternatives, cork-like materials, and polystyrene-like foams from the mycelium material. As they scale up production, Pavlu says these substances will be cost competitive with conventional materials such as particle board.\u003c/p>\n\u003cp>“In the next year or two we could be replacing certain parts of buildings,” said Pavlu, though he points out that updating building codes to allow the new materials could take some time. For now the company is focusing less on heavy-duty construction materials in favor of products that won’t require lengthy approval processes.\u003c/p>\n\u003cp>“Looking further out, 10 to 20 years from now, I see not just construction materials, but I see a replacement for plastics,” said Pavlu. Ross agrees, and believes that one day many things -- everything from computers and car parts to sports gear and spaceships -- could be grown from mushrooms.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I think the sky’s the limit,” said Travaglini. “Or rather, the mushroom’s the limit.”\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco-based artist Phil Ross creates sustainable materials from mushrooms. What started as an art project has now turned into a budding startup.","status":"publish","parent":0,"modified":1442640513,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":905},"headData":{"title":"A House Made From Mushrooms? An Artist Dreams of a Fungal Future | KQED","description":"San Francisco-based artist Phil Ross creates sustainable materials from mushrooms. What started as an art project has now turned into a budding startup.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71171 http://science.kqed.org/quest/?p=71171","disqusUrl":"https://ww2.kqed.org/quest/2014/08/26/a-house-made-from-mushrooms-an-artist-dreams-of-a-fungal-future/","disqusTitle":"A House Made From Mushrooms? An Artist Dreams of a Fungal Future","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/71171/a-house-made-from-mushrooms-an-artist-dreams-of-a-fungal-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why build a home if you can grow one? San Francisco-based artist Phil Ross has spent the last 20 years developing sustainable materials from mushrooms.\u003c/p>\n\u003cp>Although Ross originally cultivated mushrooms as food, he quickly became fascinated by their \u003ca href=\"http://philross.org/\" target=\"_blank\">potential as an artistic medium\u003c/a>. He started growing sculptures and other structural forms out of fungus. And through a process he calls “mycotecture,” Ross crafted furniture, interlocking blocks, and a small tea house.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"It just seems like an inevitability that this is going to be a popular material,\" said Phil Ross, Chief Technology Officer of MycoWorks.\u003c/aside>\n\u003cp>But what started as an art project has now turned into a business venture. At the end of 2013 Ross co-founded the startup company \u003ca href=\"http://www.mycoworks.com/\" target=\"_blank\">MycoWorks\u003c/a> as the first step on his quest to “mycotecturize the world.”\u003c/p>\n\u003cp>\"This stuff can be used to replace a lot of engineered woods, a lot of plastics, a lot of materials that we can't even think of,\" said Ross, who is now the company’s chief technology officer. \"It just seems like an inevitability that this is going to be a popular material.\"\u003c/p>\n\u003cp>Ross’s creations start out as bits of reishi mushroom, an edible fungus commonly sold as a health supplement. But he’s not growing the familiar fruiting bodies you’ll find at the store. Instead, Ross relies on the mushroom’s root structure, known as mycelium, to form the substance of his materials.\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>Feeding on agricultural waste such as sawdust or corn husks, the mycelium forms an interwoven network that can be molded into practically any shape. Growing the fungus in rectangular boxes creates “mycobricks.” More elaborate molds can be used to produce chair seats or decorative panels. Depending on the final density of the material, this process can take anywhere from a few days to a couple of weeks.\u003c/p>\n\u003cp>The material is then dried out with fans and baked in an oven to kill the fungus. “It’s mainly so that when you have a brick, it’s not going to come alive again and infect your house and start to eat it,” said Ross.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","ids":"71715,71714,71717,71718,71720,71721,71722,71712","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The material is also self-binding and flame resistant, negating the need for toxic glues and flame-retardant chemicals. Unlike most synthetic products, mycelium materials can be created without petrochemicals and are completely compostable.\u003c/p>\n\u003caside class=\"pullquote alignleft\">According to the artist, his creations smell less like a slice of mushroom pizza and more like a walk in the woods.\u003c/aside>\n\u003cp>While edible mushrooms can be polarizing, Ross said, “it doesn’t smell like your typical mushroom.”\u003c/p>\n\u003cp>“That’s the first thing that people do. They grab [the material] and they smell it,” said Ross.\u003c/p>\n\u003cp>But according to the artist, his creations smell less like a slice of mushroom pizza and more like a walk in the woods.\u003c/p>\n\u003cp>MycoWorks isn’t the only company working to commercialize mushroom-based products. For the past few years \u003ca href=\"http://www.ecovativedesign.com/\" target=\"_blank\">Ecovative Design\u003c/a> has been producing packaging materials made from mycelium.\u003c/p>\n\u003cp>Ecovative’s grow-it-yourself kits have also allowed artists to get creative with the material. Recent projects include colossal, \u003ca href=\"http://inhabitat.com/nyc/worlds-first-tower-made-from-mushrooms-rises-at-ps1-in-queens-ny/mushroom-building-3-2/?extend=1\" target=\"_blank\">bio-inspired towers\u003c/a> installed in the heart of New York City and \u003ca href=\"http://danielletrofe.com/mush-lume/\" target=\"_blank\">mushroom-shaped table lamps\u003c/a> called “mush-lumes.”\u003c/p>\n\u003cp>And fungus isn’t just for building. Edible mushrooms are also being used to \u003ca href=\"http://www.civiltwilightcollective.com/mushrooms.htm\" target=\"_blank\">break down condemned wooden houses\u003c/a> into compost.\u003c/p>\n\u003cp>Both MycoWorks and Ecovative are pushing the limits of what the fungus can do. To this end, Ross has teamed up with Sonia Travaglini, a doctoral researcher in mechanical engineering at the University of California-Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","ids":"71725,71726,71724,71723,71713,71716","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“My research so far has been some of the first characterization of these materials,” said Travaglini. Currently she is experimenting with composites that meld the mycelium with more conventional materials. One creation combines the lightweight durability of mycelium with the tensile strength of bamboo.\u003c/p>\n\u003cp>And by manipulating growing conditions, the same mushroom mycelium can form everything from lightweight foams to durable bricks as tough as concrete. “Because it’s a natural material, what we feed it and how we grow it chooses how the properties come about,” said Travaglini.\u003c/p>\n\u003cp>Eddie Pavlu, CEO of MycoWorks, plans to develop engineered wood alternatives, cork-like materials, and polystyrene-like foams from the mycelium material. As they scale up production, Pavlu says these substances will be cost competitive with conventional materials such as particle board.\u003c/p>\n\u003cp>“In the next year or two we could be replacing certain parts of buildings,” said Pavlu, though he points out that updating building codes to allow the new materials could take some time. For now the company is focusing less on heavy-duty construction materials in favor of products that won’t require lengthy approval processes.\u003c/p>\n\u003cp>“Looking further out, 10 to 20 years from now, I see not just construction materials, but I see a replacement for plastics,” said Pavlu. Ross agrees, and believes that one day many things -- everything from computers and car parts to sports gear and spaceships -- could be grown from mushrooms.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I think the sky’s the limit,” said Travaglini. “Or rather, the mushroom’s the limit.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71171/a-house-made-from-mushrooms-an-artist-dreams-of-a-fungal-future","authors":["6569"],"categories":["quest_4","quest_8","quest_9","quest_3229"],"tags":["quest_202","quest_216","quest_12950","quest_12949","quest_3392","quest_13","quest_10423","quest_2845","quest_13364"],"featImg":"quest_71709","label":"source_quest_71171"},"quest_71590":{"type":"posts","id":"quest_71590","meta":{"index":"posts_1591205157","site":"quest","id":"71590","score":null,"sort":[1408456853000]},"guestAuthors":[],"slug":"local-farmer-sets-his-sights-on-a-new-crop-crickets","title":"Local Farmer Sets His Sights on a New Crop: Crickets","publishDate":1408456853,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>When you’re hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.\u003c/p>\n\u003cp>I went to visit this intrepid cricketeer at \u003ca href=\"http://bigcricketfarms.com/\">Big Cricket Farms\u003c/a>, located in an old warehouse in Youngstown, Ohio. It’s the perfect place to grow crickets, according to owner Kevin Bachhuber. “So these are our babies. They’re actually hardening up right now,” said Bachhuber.\u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029.jpg\">\u003cimg class=\"wp-image-71831 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029-640x360.jpg\" alt=\"bug farm 029\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Kevin Bachhuber points to the tubs that house the young crickets.\u003c/figcaption>\u003c/figure>\n\u003cp>The crickets live in big, black square tents that sit right on the warehouse floor. Inside the tents are bright lights, an interior like tin foil, and stacks of Rubbermaid tubs.\u003c/p>\n\u003cfigure id=\"attachment_71833\" class=\"wp-caption alignright\" style=\"max-width: 202px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013.jpg\">\u003cimg class=\"wp-image-71833 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013-202x360.jpg\" alt=\"bug farm 013\" width=\"202\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crickets live in tightly-sealed tents within an old Ohio warehouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Crack a lid on one of those tubs and you’ll find cricket city. “There are little cricket high-rises made out of egg carton. If you look here, the little tiny grains of rice things -- wow, there’s a lot of them -- are the eggs,” said Bachhuber.\u003c/p>\n\u003cp>These guys munch on organic chicken feed and mature rapidly, within two months. While some of these crickets will be sold whole at local farmers’ markets, most will be ground up and made into “cricket flour,” a nutrient-dense product that can be used in baked goods. Bachhuber says they’re in talks with energy bar companies as well as chip and cookie manufacturers who are interested in buying cricket flour in volume.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That could be because insects are such a rich source of protein and minerals. They’re commonly used in zoo and pet food. In other countries, people have been eating bugs for decades.\u003c/p>\n\u003cp>Here, though, there’s the cultural “yuck” factor to contend with.\u003c/p>\n\u003cp>“If I said the word ‘insect’ to the average person on the street, immediately they’ll think of a cockroach,” said Sonny Ramaswamy, the director of the National Institute of Food and Agriculture within the USDA. “So there is that sort of a creepy-crawly-hairy-cockroachy type of a mental image that’s created…so that’s one thing that you’ve got to overcome,” he said.\u003c/p>\n\u003cfigure id=\"attachment_71834\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016.jpg\">\u003cimg class=\"wp-image-71834 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016-640x360.jpg\" alt=\"bug farm 016\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg cartons are like \"cricket high rises\" says Bachhuber. The insects munch on organic chicken feed.\u003c/figcaption>\u003c/figure>\n\u003cp>And there’s good reason to make the critters more approachable to Western palates, says Ramaswamy, who, by the way, cooks up curried crickets for DC crowds whenever he gets the chance. In addition to their high protein content and rapid reproduction rate, “their ecological footprint is pretty significantly lower than other things. They use a lot less resources -- the amount of energy needed, the amount of water needed, the amount of land needed, and things like that,” he said. \u003c/p>\n\u003caside class=\"pullquote alignleft\">To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/aside>\n\u003cp>To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/p>\n\u003cp>Growing crickets, or any insect for that matter, is uncharted water for regulatory agencies.\u003c/p>\n\u003cp>“Insect farms are new,” said Ashley McDonald with the Ohio Department of Agriculture. “They would be new to us. And we don’t regulate them at this time,” she said.\u003c/p>\n\u003cp>McDonald says they do regulate food processors, and so in that sense the operation would be treated like any other food facility when it comes to good practices.\u003c/p>\n\u003cp>At Big Cricket Farms, Bachhuber takes food safety to the point of self-described paranoia. “These guys should be clean and safe. We don’t want to destroy our industry before it starts or anything,” he said.\u003c/p>\n\u003cp>They welcome inspectors and want their operation to be a model for other startup insect farms.\u003c/p>\n\u003cp>The FDA is working on insect-specific regulations, but they aren’t finished yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As for when you can expect to see cricket on the menu or in your protein bar, it might not be that far off. Big Cricket Farms will debut their product this August.\u003c/p>\n\n","blocks":[],"excerpt":"Insect protein is all the buzz lately, and for good reason -- it doesn’t require many resources to produce. Now one urban farmer in Ohio wants to cash in on that trend.","status":"publish","parent":0,"modified":1450495253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":786},"headData":{"title":"Local Farmer Sets His Sights on a New Crop: Crickets | KQED","description":"Insect protein is all the buzz lately, and for good reason -- it doesn’t require many resources to produce. Now one urban farmer in Ohio wants to cash in on that trend.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71590 http://science.kqed.org/quest/?p=71590","disqusUrl":"https://ww2.kqed.org/quest/2014/08/19/local-farmer-sets-his-sights-on-a-new-crop-crickets/","disqusTitle":"Local Farmer Sets His Sights on a New Crop: Crickets","source":"Food","sourceUrl":"https://ww2.kqed.org/quest/category/food/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Crickets/bugsquestmp3.mp3","path":"/quest/71590/local-farmer-sets-his-sights-on-a-new-crop-crickets","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re hungry, do you reach for potato chips or peanuts? What about a handful of crickets? One daring entrepreneur is bucking the “yuck” factor and opening the first U.S. farm to grow insects exclusively for human consumption.\u003c/p>\n\u003cp>I went to visit this intrepid cricketeer at \u003ca href=\"http://bigcricketfarms.com/\">Big Cricket Farms\u003c/a>, located in an old warehouse in Youngstown, Ohio. It’s the perfect place to grow crickets, according to owner Kevin Bachhuber. “So these are our babies. They’re actually hardening up right now,” said Bachhuber.\u003c/p>\n\u003cfigure id=\"attachment_71831\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029.jpg\">\u003cimg class=\"wp-image-71831 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-029-640x360.jpg\" alt=\"bug farm 029\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Kevin Bachhuber points to the tubs that house the young crickets.\u003c/figcaption>\u003c/figure>\n\u003cp>The crickets live in big, black square tents that sit right on the warehouse floor. Inside the tents are bright lights, an interior like tin foil, and stacks of Rubbermaid tubs.\u003c/p>\n\u003cfigure id=\"attachment_71833\" class=\"wp-caption alignright\" style=\"max-width: 202px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013.jpg\">\u003cimg class=\"wp-image-71833 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-013-202x360.jpg\" alt=\"bug farm 013\" width=\"202\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crickets live in tightly-sealed tents within an old Ohio warehouse.\u003c/figcaption>\u003c/figure>\n\u003cp>Crack a lid on one of those tubs and you’ll find cricket city. “There are little cricket high-rises made out of egg carton. If you look here, the little tiny grains of rice things -- wow, there’s a lot of them -- are the eggs,” said Bachhuber.\u003c/p>\n\u003cp>These guys munch on organic chicken feed and mature rapidly, within two months. While some of these crickets will be sold whole at local farmers’ markets, most will be ground up and made into “cricket flour,” a nutrient-dense product that can be used in baked goods. Bachhuber says they’re in talks with energy bar companies as well as chip and cookie manufacturers who are interested in buying cricket flour in volume.\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 could be because insects are such a rich source of protein and minerals. They’re commonly used in zoo and pet food. In other countries, people have been eating bugs for decades.\u003c/p>\n\u003cp>Here, though, there’s the cultural “yuck” factor to contend with.\u003c/p>\n\u003cp>“If I said the word ‘insect’ to the average person on the street, immediately they’ll think of a cockroach,” said Sonny Ramaswamy, the director of the National Institute of Food and Agriculture within the USDA. “So there is that sort of a creepy-crawly-hairy-cockroachy type of a mental image that’s created…so that’s one thing that you’ve got to overcome,” he said.\u003c/p>\n\u003cfigure id=\"attachment_71834\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016.jpg\">\u003cimg class=\"wp-image-71834 size-large\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/07/bug-farm-016-640x360.jpg\" alt=\"bug farm 016\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Egg cartons are like \"cricket high rises\" says Bachhuber. The insects munch on organic chicken feed.\u003c/figcaption>\u003c/figure>\n\u003cp>And there’s good reason to make the critters more approachable to Western palates, says Ramaswamy, who, by the way, cooks up curried crickets for DC crowds whenever he gets the chance. In addition to their high protein content and rapid reproduction rate, “their ecological footprint is pretty significantly lower than other things. They use a lot less resources -- the amount of energy needed, the amount of water needed, the amount of land needed, and things like that,” he said. \u003c/p>\n\u003caside class=\"pullquote alignleft\">To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/aside>\n\u003cp>To produce a pound of crickets requires one gallon of water and two pounds of feed, says Bachhuber. The same amount of beef requires anywhere from 400 to 2,000 gallons of water and 25 pounds of feed. “They are marvelously efficient little digesters, and growers,” said Bachhuber.\u003c/p>\n\u003cp>Growing crickets, or any insect for that matter, is uncharted water for regulatory agencies.\u003c/p>\n\u003cp>“Insect farms are new,” said Ashley McDonald with the Ohio Department of Agriculture. “They would be new to us. And we don’t regulate them at this time,” she said.\u003c/p>\n\u003cp>McDonald says they do regulate food processors, and so in that sense the operation would be treated like any other food facility when it comes to good practices.\u003c/p>\n\u003cp>At Big Cricket Farms, Bachhuber takes food safety to the point of self-described paranoia. “These guys should be clean and safe. We don’t want to destroy our industry before it starts or anything,” he said.\u003c/p>\n\u003cp>They welcome inspectors and want their operation to be a model for other startup insect farms.\u003c/p>\n\u003cp>The FDA is working on insect-specific regulations, but they aren’t finished yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As for when you can expect to see cricket on the menu or in your protein bar, it might not be that far off. Big Cricket Farms will debut their product this August.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71590/local-farmer-sets-his-sights-on-a-new-crop-crickets","authors":["10270"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_252","quest_12962","quest_12964","quest_10606","quest_10603","quest_12269","quest_10327","quest_12963","quest_12961","quest_2349","quest_10429","quest_13364","quest_13365","quest_3042","quest_12212","quest_12295","quest_12960"],"featImg":"quest_71830","label":"source_quest_71590"},"quest_70873":{"type":"posts","id":"quest_70873","meta":{"index":"posts_1591205157","site":"quest","id":"70873","score":null,"sort":[1408024800000]},"guestAuthors":[],"slug":"5-things-everyone-should-know-about-washing-food","title":"5 Things Everyone Should Know About Washing Food","publishDate":1408024800,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2.jpg\">\u003cimg class=\"alignleft wp-image-71234\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2-300x169.jpg\" alt=\"pesticides2\" width=\"162\" height=\"91\">\u003c/a>4. You Can’t Get All the Pesticides Off Your Food (but Don’t Panic)\u003c/strong>\u003cbr>\nSome minute traces of pesticide will probably be on -- or in -- your fruits or vegetables when you eat them. “But being able to detect a pesticide doesn’t mean that it’s a public health problem,” said Chris Gunter, a researcher at NC State who studies vegetable agriculture. That’s because, after using a pesticide, farmers are required to wait for a specific period of time before harvesting (it’s called a “pre-harvest interval”). During that time, the pesticide breaks down or washes off, meaning any residual pesticide meets \u003ca href=\"http://www.epa.gov/pesticides/factsheets/stprf.htm\" target=\"_blank\">EPA’s human health requirements\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash.jpg\">\u003cimg class=\"alignleft wp-image-71225\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash-239x169.jpg\" alt=\"organic food wash\" width=\"162\" height=\"115\">\u003c/a>5. Even Organic Food Can Use a Rinse\u003c/strong>\u003cbr>\nJust because produce is labeled “organic” doesn’t mean that it’s somehow immune to microbial contamination. Organic farmers usually grow their fruits and vegetables in open fields, just like conventional farmers, and are subject to some of the same risks, such as fecal contamination from wildlife (that is, poop can still get on the food).\u003c/p>\n\u003cp>“Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt,” said Don Schaffner, a food safety researcher at Rutgers. “And rinsing off produce may offer some risk reduction in terms of microbial pathogens.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bonus: Don’t Wash Pre-Washed Veggies\u003c/strong>\u003cbr>\nIf you’ve bought salad mix that is labeled as “pre-washed,” you really don’t need to wash it again, Schaffner said. In fact, you probably shouldn’t wash it again. “An expert panel \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-851.pdf\" target=\"_blank\">reported in 2007\u003c/a> that consumers who wash these salads again won’t reduce the risk,” Schaffner said, “and may actually create a risk of cross-contamination” where pathogens from other foods get onto the salad. In this case, being lazy is a virtue.\u003c/p>\n\n","blocks":[],"excerpt":"Why washing your food is not always the best approach.","status":"publish","parent":0,"modified":1442640884,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":731},"headData":{"title":"5 Things Everyone Should Know About Washing Food | KQED","description":"Why washing your food is not always the best approach.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70873 http://science.kqed.org/quest/?p=70873","disqusUrl":"https://ww2.kqed.org/quest/2014/08/14/5-things-everyone-should-know-about-washing-food/","disqusTitle":"5 Things Everyone Should Know About Washing Food","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","path":"/quest/70873/5-things-everyone-should-know-about-washing-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everybody eats, and no one wants to eat something that could make you sick. But there’s a lot of misinformation out there about how and whether you should wash your food.\u003c/p>\n\u003cp>Food safety is an important issue. The U.S. Centers for Disease Control and Prevention estimates that each year \u003ca href=\"http://www.cdc.gov/foodborneburden/\" target=\"_blank\">one in six people\u003c/a> in the United States will get sick because of food-borne illness. And risks can be increased or decreased at every point between the farm and your fork. Yes, you want to make sure to cook your food \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\" target=\"_blank\">to the appropriate temperature\u003c/a>, but here are some other tips to help you make good decisions in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2.jpg\">\u003cimg class=\"alignleft wp-image-71229\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/washing2-281x169.jpg\" alt=\"washing2\" width=\"166\" height=\"100\">\u003c/a>1. Don’t Wash Meat\u003c/strong>\u003cbr>\nSome people think that you’re supposed to wash chicken, turkey, or other meats before cooking. Those people are wrong. “Research shows that washing meat can spread dangerous bacteria around your kitchen or food preparation area,” said Ben Chapman, a food safety researcher at North Carolina State University. “And washing poultry under running water can spray surface contamination up to three feet away. We cook meat to make it safer; washing meat can only make a meal riskier.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite.jpg\">\u003cimg class=\"alignleft wp-image-71226\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Pathogens-composite-202x169.jpg\" alt=\"Pathogens composite\" width=\"162\" height=\"135\">\u003c/a>2. Washing Fruits and Veggies Only Removes up to 99 Percent of Pathogens\u003c/strong>\u003cbr>\n“That seems good, but it’s not great,” Chapman said. By comparison, cooking food can cut the number of bacteria or other microbial pathogens by 99.9999 percent. And that 0.9999 percent difference can be important. If a food is contaminated by thousands of microbes, washing off 99 percent means that dozens will be left behind -- and that’s enough to make you sick. That is why people who are immunocompromised, such as some chemotherapy patients, are often discouraged from eating raw fruits and vegetables.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap.jpg\">\u003cimg class=\"alignleft wp-image-71228\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/soap-231x253.jpg\" alt=\"soap\" width=\"162\" height=\"177\">\u003c/a>3. Don’t Use Soap\u003c/strong>\u003cbr>\n“Although washing has its limitations, vigorously rinsing produce under running water is the most effective way to remove the microbes that cause foodborne illnesses,” Chapman said. You don’t need to use soap or special cleaning solutions. In fact, using soap can actually introduce additional risk, because soaps may contain chemicals that aren’t intended for human consumption.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2.jpg\">\u003cimg class=\"alignleft wp-image-71234\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/pesticides2-300x169.jpg\" alt=\"pesticides2\" width=\"162\" height=\"91\">\u003c/a>4. You Can’t Get All the Pesticides Off Your Food (but Don’t Panic)\u003c/strong>\u003cbr>\nSome minute traces of pesticide will probably be on -- or in -- your fruits or vegetables when you eat them. “But being able to detect a pesticide doesn’t mean that it’s a public health problem,” said Chris Gunter, a researcher at NC State who studies vegetable agriculture. That’s because, after using a pesticide, farmers are required to wait for a specific period of time before harvesting (it’s called a “pre-harvest interval”). During that time, the pesticide breaks down or washes off, meaning any residual pesticide meets \u003ca href=\"http://www.epa.gov/pesticides/factsheets/stprf.htm\" target=\"_blank\">EPA’s human health requirements\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash.jpg\">\u003cimg class=\"alignleft wp-image-71225\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/organic-food-wash-239x169.jpg\" alt=\"organic food wash\" width=\"162\" height=\"115\">\u003c/a>5. Even Organic Food Can Use a Rinse\u003c/strong>\u003cbr>\nJust because produce is labeled “organic” doesn’t mean that it’s somehow immune to microbial contamination. Organic farmers usually grow their fruits and vegetables in open fields, just like conventional farmers, and are subject to some of the same risks, such as fecal contamination from wildlife (that is, poop can still get on the food).\u003c/p>\n\u003cp>“Any time you’re going to eat fresh produce you should rinse it off, if for no other reason than to rinse off dirt,” said Don Schaffner, a food safety researcher at Rutgers. “And rinsing off produce may offer some risk reduction in terms of microbial pathogens.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bonus: Don’t Wash Pre-Washed Veggies\u003c/strong>\u003cbr>\nIf you’ve bought salad mix that is labeled as “pre-washed,” you really don’t need to wash it again, Schaffner said. In fact, you probably shouldn’t wash it again. “An expert panel \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-851.pdf\" target=\"_blank\">reported in 2007\u003c/a> that consumers who wash these salads again won’t reduce the risk,” Schaffner said, “and may actually create a risk of cross-contamination” where pathogens from other foods get onto the salad. In this case, being lazy is a virtue.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/70873/5-things-everyone-should-know-about-washing-food","authors":["10464"],"categories":["quest_9","quest_3229","quest_12"],"tags":["quest_521","quest_1122","quest_12885","quest_12269","quest_1779","quest_2141","quest_2349","quest_10427","quest_13364","quest_13365","quest_10363","quest_10303","quest_12883","quest_12884"],"featImg":"quest_70967","label":"source_quest_70873"},"quest_55731":{"type":"posts","id":"quest_55731","meta":{"index":"posts_1591205157","site":"quest","id":"55731","score":null,"sort":[1407852024000]},"guestAuthors":[],"slug":"from-squalor-to-shiitakes-the-worlds-first-biocellar","title":"From Squalor to Shiitakes: the World's First Biocellar","publishDate":1407852024,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Mansfield Frazier couldn’t wait to tear down his house. That’s because he’s turning it into what could be the world’s first “biocellar.”\u003c/p>\n\u003cp>A biocellar is essentially a greenhouse made from the remains of a demolished home. Cleveland, like many Rust Belt cities hit hard by the foreclosure crisis, is speckled with abandoned homes and vacant lots. Many of the properties are beyond repair. A biocellar is a way to salvage the foundation of a house and put it to productive reuse.\u003c/p>\n\u003cp>With permaculture designer Jean Loria and architect Robert Donaldson, Frazier carefully deconstructed the ramshackle Victorian house on his lot but left the basement intact. The next step is to top it with a greenhouse roof, creating what Loria has named a biocellar.\u003c/p>\n\u003cp>The biocellar builds off the concept of a \u003ca href=\"http://www.inspirationgreen.com/pit-greenhouses.html\">pit greenhouse,\u003c/a> which is any sort of greenhouse built below ground. At depths of four feet, temperatures stay a constant 50 to 55 F year-round. This is a big advantage in places where chilly winters cut short the growing season. The beauty of the biocellar design is that it harnesses the natural insulation provided by the basement walls and the surrounding earth, so the structure should not require additional heating. A water tank in the center of the biocellar will help to store the heat during the day and then radiate it into the structure at night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/water-tank-for-solar-heat-storage.jpg\">\u003cimg class=\"aligncenter size-full wp-image-71822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/water-tank-for-solar-heat-storage.jpg\" alt=\"water tank for solar heat storage\" width=\"394\" height=\"348\">\u003c/a>The goal is to create a place where crops can be grown all year. To avoid scorching the plants (and people) inside the biocellar during the hot summer months, architect Rob Donaldson developed a system to vent hot air through the roof and side walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/3.png\">\u003cimg class=\"aligncenter size-full wp-image-71824\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/3.png\" alt=\"3\" width=\"684\" height=\"318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/3.png 684w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/3-400x186.png 400w\" sizes=\"(max-width: 684px) 100vw, 684px\">\u003c/a>The plants and landscaping will be watered using stormwater collected from an intricate series of pipes that drain into a big rain cistern.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/1.png\">\u003cimg class=\"aligncenter size-full wp-image-71826\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/1.png\" alt=\"1\" width=\"508\" height=\"379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/1.png 508w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/1-400x298.png 400w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003c/a>\u003c/p>\n\u003cp>First they’ll be testing some high-value crops like shitake mushrooms and strawberries. They’re also planning to use the water tanks -- needed for heat storage -- to potentially \u003ca href=\"http://www.backyardaquaponics.com/guide-to-aquaponics/fish/\">farm fish. \u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/2.png\">\u003cimg class=\"aligncenter size-full wp-image-71825\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/2.png\" alt=\"2\" width=\"692\" height=\"486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/2.png 692w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/2-400x281.png 400w\" sizes=\"(max-width: 692px) 100vw, 692px\">\u003c/a>\u003c/p>\n\u003cp>Part of the aim of this project, as with Frazier’s other endeavors like the neighboring \u003ca href=\"http://chateauhough.org/\">urban vineyard\u003c/a>, is to create community improvement projects that are self-sustaining and provide good jobs with living wages. “The goal for the area of land is to create an urban agricultural zone that creates healthy food, creates jobs, and leads to the productive reuse of a land that was an empty, weed-overgrown field,” said Frazier.\u003c/p>\n\u003cp>“What we’re trying to do is put together architecture and biology in a social setting so we can grow plants, we can have fish, we can do a number of things like that and engage the community,” said permaculturist Jean Loria.\u003c/p>\n\u003cp>While it remains unclear whether the biocellar model could be scaled up and employed widely as a solution for vacant lot management, other communities are certainly experimenting with the approach as well. The \u003ca href=\"https://www.facebook.com/afterhousedetroit\">Afterhouse\u003c/a> project in Detroit, for instance, is drawing enthusiasm and community support.\u003c/p>\n\u003cp>Architect Rob Donaldson says their pilot biocellar is a chance to iron out the kinks in the design. “We’re trying to figure out how this is going to work. We’re looking at all the variables and we’re trying to solve them with this one so that later biocellars are able to use this as a template,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dig into more of the science and design of the biocellar with this report from the \u003ca href=\"http://www.scribd.com/doc/54051934/Biocellar-Phase-II-Report\">Kent State University Cleveland Urban Design Collaborative.\u003c/a>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Lots of people are experimenting with ways to deal with urban blight. In this new video from QUEST Ohio, watch how one man is turning an abandoned house into what could be the world’s first “biocellar.” ","status":"publish","parent":0,"modified":1457553858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":597},"headData":{"title":"From Squalor to Shiitakes: the World's First Biocellar | KQED","description":"Lots of people are experimenting with ways to deal with urban blight. In this new video from QUEST Ohio, watch how one man is turning an abandoned house into what could be the world’s first “biocellar.” ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55731 http://science.kqed.org/quest/?p=55731","disqusUrl":"https://ww2.kqed.org/quest/2014/08/12/from-squalor-to-shiitakes-the-worlds-first-biocellar/","disqusTitle":"From Squalor to Shiitakes: the World's First Biocellar","videoEmbed":"https://www.youtube.com/watch?v=yRqX-yLrhtk","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/55731/from-squalor-to-shiitakes-the-worlds-first-biocellar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mansfield Frazier couldn’t wait to tear down his house. That’s because he’s turning it into what could be the world’s first “biocellar.”\u003c/p>\n\u003cp>A biocellar is essentially a greenhouse made from the remains of a demolished home. Cleveland, like many Rust Belt cities hit hard by the foreclosure crisis, is speckled with abandoned homes and vacant lots. Many of the properties are beyond repair. A biocellar is a way to salvage the foundation of a house and put it to productive reuse.\u003c/p>\n\u003cp>With permaculture designer Jean Loria and architect Robert Donaldson, Frazier carefully deconstructed the ramshackle Victorian house on his lot but left the basement intact. The next step is to top it with a greenhouse roof, creating what Loria has named a biocellar.\u003c/p>\n\u003cp>The biocellar builds off the concept of a \u003ca href=\"http://www.inspirationgreen.com/pit-greenhouses.html\">pit greenhouse,\u003c/a> which is any sort of greenhouse built below ground. At depths of four feet, temperatures stay a constant 50 to 55 F year-round. This is a big advantage in places where chilly winters cut short the growing season. The beauty of the biocellar design is that it harnesses the natural insulation provided by the basement walls and the surrounding earth, so the structure should not require additional heating. A water tank in the center of the biocellar will help to store the heat during the day and then radiate it into the structure at night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/water-tank-for-solar-heat-storage.jpg\">\u003cimg class=\"aligncenter size-full wp-image-71822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/water-tank-for-solar-heat-storage.jpg\" alt=\"water tank for solar heat storage\" width=\"394\" height=\"348\">\u003c/a>The goal is to create a place where crops can be grown all year. To avoid scorching the plants (and people) inside the biocellar during the hot summer months, architect Rob Donaldson developed a system to vent hot air through the roof and side walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/3.png\">\u003cimg class=\"aligncenter size-full wp-image-71824\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/3.png\" alt=\"3\" width=\"684\" height=\"318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/3.png 684w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/3-400x186.png 400w\" sizes=\"(max-width: 684px) 100vw, 684px\">\u003c/a>The plants and landscaping will be watered using stormwater collected from an intricate series of pipes that drain into a big rain cistern.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/1.png\">\u003cimg class=\"aligncenter size-full wp-image-71826\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/1.png\" alt=\"1\" width=\"508\" height=\"379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/1.png 508w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/1-400x298.png 400w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003c/a>\u003c/p>\n\u003cp>First they’ll be testing some high-value crops like shitake mushrooms and strawberries. They’re also planning to use the water tanks -- needed for heat storage -- to potentially \u003ca href=\"http://www.backyardaquaponics.com/guide-to-aquaponics/fish/\">farm fish. \u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/2.png\">\u003cimg class=\"aligncenter size-full wp-image-71825\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/2.png\" alt=\"2\" width=\"692\" height=\"486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/2.png 692w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/2-400x281.png 400w\" sizes=\"(max-width: 692px) 100vw, 692px\">\u003c/a>\u003c/p>\n\u003cp>Part of the aim of this project, as with Frazier’s other endeavors like the neighboring \u003ca href=\"http://chateauhough.org/\">urban vineyard\u003c/a>, is to create community improvement projects that are self-sustaining and provide good jobs with living wages. “The goal for the area of land is to create an urban agricultural zone that creates healthy food, creates jobs, and leads to the productive reuse of a land that was an empty, weed-overgrown field,” said Frazier.\u003c/p>\n\u003cp>“What we’re trying to do is put together architecture and biology in a social setting so we can grow plants, we can have fish, we can do a number of things like that and engage the community,” said permaculturist Jean Loria.\u003c/p>\n\u003cp>While it remains unclear whether the biocellar model could be scaled up and employed widely as a solution for vacant lot management, other communities are certainly experimenting with the approach as well. The \u003ca href=\"https://www.facebook.com/afterhousedetroit\">Afterhouse\u003c/a> project in Detroit, for instance, is drawing enthusiasm and community support.\u003c/p>\n\u003cp>Architect Rob Donaldson says their pilot biocellar is a chance to iron out the kinks in the design. “We’re trying to figure out how this is going to work. We’re looking at all the variables and we’re trying to solve them with this one so that later biocellars are able to use this as a template,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dig into more of the science and design of the biocellar with this report from the \u003ca href=\"http://www.scribd.com/doc/54051934/Biocellar-Phase-II-Report\">Kent State University Cleveland Urban Design Collaborative.\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/55731/from-squalor-to-shiitakes-the-worlds-first-biocellar","authors":["10270"],"categories":["quest_4","quest_11765","quest_8","quest_9","quest_3229"],"tags":["quest_12955","quest_12021","quest_12269","quest_10327","quest_12956","quest_12959","quest_2349","quest_10429","quest_13364","quest_3042","quest_12957","quest_12958","quest_3071","quest_12295"],"featImg":"quest_71823","label":"source_quest_55731"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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