Farmers' Markets Are Good for Communities ... Right?
The Future of Sustainable Food: Q&A with Wendell Berry
Saving Our Seeds
Getting the Munchies for Hemp
From Screenwriter to Soil-Saver: The Double Legacy of Louis Bromfield
Cranberry Producers Strive to Save Water
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Post-graduation, McCollum worked at KBIA as a reporter, anchor, producer, and mentor to University of Missouri journalism students.","avatar":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Maureen McCollum | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a4508b712cb038c2b63c576a2ab80818?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mmccollum"}},"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_71922":{"type":"posts","id":"quest_71922","meta":{"index":"posts_1591205157","site":"quest","id":"71922","score":null,"sort":[1412690457000]},"guestAuthors":[],"slug":"will-recycling-phosphorus-help-stop-algae-blooms","title":"Will Recycling Phosphorus Help Stop Algae Blooms?","publishDate":1412690457,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>We depend on big farms for our food. For crops, that means a lot of fertilizer; for animals, that means a lot of waste. For the lakes near these farms, that means a lot of phosphorus.\u003c/p>\n\u003cp>Phosphorus washes into lakes with manure and fertilizer and the erosion of phosphorus-rich, fertilized soil. Cyanobacteria feast on that glut of nutrients and their populations explode, with dramatic consequences for the aquatic life in the lake and the people who depend on it. The toxic bloom of cyanobacteria that made Toledo’s water undrinkable in the summer of 2014 is just one example of what can happen when the biochemistry of a lake drifts out of balance.\u003c/p>\n\u003cp>Steve Carpenter, a professor at the University of Wisconsin-Madison and the director of its \u003ca href=\"http://limnology.wisc.edu\">Center for Limnology\u003c/a>, describes phosphorus management as the “keystone” issue for healthy lakes. “If we can get phosphorus under control,” he said, “we have a much better shot at dealing with all of the other problems that the lakes have,” like invasive species, which can swoop in when a lake’s nutrient levels are unbalanced. There are ways to slow the gush of phosphorus into nearby lakes, such as contour plowing and winter cover crops, but Carpenter explains that the phosphorus load has \u003ca href=\"http://host.madison.com/ct/news/local/writers/jessica_vanegeren/q-a-steve-carpenter-is-optimistic-about-solving-madison-s/article_dcfc6c15-953e-5ca2-b80e-80439dfe194d.html\">gotten so high\u003c/a> that those kinds of strategies “almost don’t matter anymore.” Instead, we have to remove phosphorus from the system entirely.\u003c/p>\n\u003cp>This summer Madison, Wisconsin, \u003ca href=\"http://host.madison.com/wsj/news/local/environment/new-technology-extracts-valuable-fertilizer-from-waste/article_3223b32e-408c-5aea-8680-c06992216e59.html\">unveiled\u003c/a> its new phosphorus recycling facility, the state’s first. It’s part of a strategy by the city’s wastewater-treatment utility to reduce the amount of phosphorus that ends up in the lakes. The recycling program takes most of the phosphorus out of the agricultural fertilizer that the plant produces and puts it in a lake-friendly fertilizer designed to be used on urban lawns and gardens.\u003c/p>\n\u003cfigure id=\"attachment_72157\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg\">\u003cimg class=\"size-full wp-image-72157\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg\" alt=\"A gravity-belt thickener separates a sludgy solid full of plant nutrients from phosphorus-rich water. Image courtesy of Michael Mucha.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/MM-0270-e1412205371231-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gravity-belt thickener separates a sludgy solid full of plant nutrients from phosphorus-rich water. Image courtesy of Michael Mucha.\u003c/figcaption>\u003c/figure>\n\u003cp>Steve Reusser, an operations engineer who helped develop the phosphorus harvesting process, explains that it relies on a careful combination of engineering and biology. Certain species of bacteria, which, like plants, also need phosphorus to survive, either absorb or release phosphorus depending on whether there is oxygen present or not. Wastewater is full of phosphorus from human waste. At the treatment facility, it’s stocked with what Reusser characterizes as “a zoo of different kinds of bacteria.” As it wends its way through the facility’s tanks and filters, the oxygen concentration and filtration systems are manipulated in concert to yield two separate products: a sludgy solid that contains a lot of bacteria and not much phosphorus, and water that is phosphorus rich.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The liquid is combined with two other chemicals that pull that phosphorus out of the water to form tiny particles of a mineral called struvite. These tiny particles are built up layer by layer, like a pearl. The end product is more than a ton of smooth, cream-colored struvite pellets--a ton and a half of them every day. Struvite contains nitrogen and magnesium as well as phosphorus. All three are important nutrients for plants, so a company called Ostara (which helped develop the recycling process) buys back the pellets from the Madison Metropolitan Sewerage District (MMSD) and turns them into a special \u003ca href=\"http://www.crystalgreen.com/about-crystal-green\">plant-activated fertilizer\u003c/a> that releases phosphorus only when it is near growing roots. In other words, it won’t feed algae blooms in lakes.\u003c/p>\n\u003cfigure id=\"attachment_72159\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg\">\u003cimg class=\"size-full wp-image-72159\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg\" alt=\"The wastewater-derived fertilizer is applied to thousands of acres in Wisconsin. Photo courtesy of Michael Mucha. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The wastewater-derived fertilizer is applied to thousands of acres in Wisconsin. Photo courtesy of Michael Mucha.\u003c/figcaption>\u003c/figure>\n\u003cp>The gray, smelly, sludgy solid left behind at the treatment facility is trucked to farms where it’s used as fertilizer. Despite thoughtfully designed application methods that keep much of it below ground, sooner or later that fertilizer will reach Madison’s lakes. Since the implementation of the phosphorus recovery program, the amount of phosphorus in the fertilizer has been reduced by 85 percent. That means that the thousands of acres where this fertilizer is applied will be sending much less phosphorus into the watershed than before.\u003c/p>\n\u003cp>In addition to cleaning up the water and providing a new income stream, deliberately recycling phosphorus into struvite pellets also keeps the struvite from building up in pipes and tanks, where it had been a perpetual nuisance. MMSD Director Michael Mucha explains that this is becoming a common theme: the environmentally responsible thing to do turns out to be cost-effective, too.\u003c/p>\n\u003cp>And Mucha isn’t stopping there. He is also working with farmers to help develop methods that will keep phosphorus out of the lakes. Reducing phosphorus in fertilizer isn’t the only issue: manure is a major piece of the puzzle. Mucha is advocating that farmers use holding tanks and manure digesters. “Our industry is changing,” he said. “As engineers, the way we would always solve a problem is build a bigger treatment plant, [but] actually, the better solution many times is not building at all. It’s working with people to change behavior.” He admits, though, that it typically takes longer, and, he laughs, “There’s no spec book.”\u003c/p>\n\u003cp>So, in the meantime, a ton and a half a day of phosphorus pellets is a good place to start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For more on how water affects communities, and where we might be 50 years from now, check out the QUEST video “\u003ca href=\"http://ww2.kqed.org/quest/video/picturing-a-future-wrought-by-climate-change/\">Picturing a Future Wrought by Climate Change\u003c/a>.”\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new Wisconsin facility aims to clean up algae-plagued lakes by stripping phosphorus out of wastewater.","status":"publish","parent":0,"modified":1442637985,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":940},"headData":{"title":"Will Recycling Phosphorus Help Stop Algae Blooms? | KQED","description":"A new Wisconsin facility aims to clean up algae-plagued lakes by stripping phosphorus out of wastewater.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71922 http://science.kqed.org/quest/?p=71922","disqusUrl":"https://ww2.kqed.org/quest/2014/10/07/will-recycling-phosphorus-help-stop-algae-blooms/","disqusTitle":"Will Recycling Phosphorus Help Stop Algae Blooms?","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/71922/will-recycling-phosphorus-help-stop-algae-blooms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We depend on big farms for our food. For crops, that means a lot of fertilizer; for animals, that means a lot of waste. For the lakes near these farms, that means a lot of phosphorus.\u003c/p>\n\u003cp>Phosphorus washes into lakes with manure and fertilizer and the erosion of phosphorus-rich, fertilized soil. Cyanobacteria feast on that glut of nutrients and their populations explode, with dramatic consequences for the aquatic life in the lake and the people who depend on it. The toxic bloom of cyanobacteria that made Toledo’s water undrinkable in the summer of 2014 is just one example of what can happen when the biochemistry of a lake drifts out of balance.\u003c/p>\n\u003cp>Steve Carpenter, a professor at the University of Wisconsin-Madison and the director of its \u003ca href=\"http://limnology.wisc.edu\">Center for Limnology\u003c/a>, describes phosphorus management as the “keystone” issue for healthy lakes. “If we can get phosphorus under control,” he said, “we have a much better shot at dealing with all of the other problems that the lakes have,” like invasive species, which can swoop in when a lake’s nutrient levels are unbalanced. There are ways to slow the gush of phosphorus into nearby lakes, such as contour plowing and winter cover crops, but Carpenter explains that the phosphorus load has \u003ca href=\"http://host.madison.com/ct/news/local/writers/jessica_vanegeren/q-a-steve-carpenter-is-optimistic-about-solving-madison-s/article_dcfc6c15-953e-5ca2-b80e-80439dfe194d.html\">gotten so high\u003c/a> that those kinds of strategies “almost don’t matter anymore.” Instead, we have to remove phosphorus from the system entirely.\u003c/p>\n\u003cp>This summer Madison, Wisconsin, \u003ca href=\"http://host.madison.com/wsj/news/local/environment/new-technology-extracts-valuable-fertilizer-from-waste/article_3223b32e-408c-5aea-8680-c06992216e59.html\">unveiled\u003c/a> its new phosphorus recycling facility, the state’s first. It’s part of a strategy by the city’s wastewater-treatment utility to reduce the amount of phosphorus that ends up in the lakes. The recycling program takes most of the phosphorus out of the agricultural fertilizer that the plant produces and puts it in a lake-friendly fertilizer designed to be used on urban lawns and gardens.\u003c/p>\n\u003cfigure id=\"attachment_72157\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg\">\u003cimg class=\"size-full wp-image-72157\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg\" alt=\"A gravity-belt thickener separates a sludgy solid full of plant nutrients from phosphorus-rich water. Image courtesy of Michael Mucha.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/MM-0270-e1412205371231.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/MM-0270-e1412205371231-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gravity-belt thickener separates a sludgy solid full of plant nutrients from phosphorus-rich water. Image courtesy of Michael Mucha.\u003c/figcaption>\u003c/figure>\n\u003cp>Steve Reusser, an operations engineer who helped develop the phosphorus harvesting process, explains that it relies on a careful combination of engineering and biology. Certain species of bacteria, which, like plants, also need phosphorus to survive, either absorb or release phosphorus depending on whether there is oxygen present or not. Wastewater is full of phosphorus from human waste. At the treatment facility, it’s stocked with what Reusser characterizes as “a zoo of different kinds of bacteria.” As it wends its way through the facility’s tanks and filters, the oxygen concentration and filtration systems are manipulated in concert to yield two separate products: a sludgy solid that contains a lot of bacteria and not much phosphorus, and water that is phosphorus rich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The liquid is combined with two other chemicals that pull that phosphorus out of the water to form tiny particles of a mineral called struvite. These tiny particles are built up layer by layer, like a pearl. The end product is more than a ton of smooth, cream-colored struvite pellets--a ton and a half of them every day. Struvite contains nitrogen and magnesium as well as phosphorus. All three are important nutrients for plants, so a company called Ostara (which helped develop the recycling process) buys back the pellets from the Madison Metropolitan Sewerage District (MMSD) and turns them into a special \u003ca href=\"http://www.crystalgreen.com/about-crystal-green\">plant-activated fertilizer\u003c/a> that releases phosphorus only when it is near growing roots. In other words, it won’t feed algae blooms in lakes.\u003c/p>\n\u003cfigure id=\"attachment_72159\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg\">\u003cimg class=\"size-full wp-image-72159\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg\" alt=\"The wastewater-derived fertilizer is applied to thousands of acres in Wisconsin. Photo courtesy of Michael Mucha. \" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/08/Metrogro-application-vehicle-e1412205654736-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The wastewater-derived fertilizer is applied to thousands of acres in Wisconsin. Photo courtesy of Michael Mucha.\u003c/figcaption>\u003c/figure>\n\u003cp>The gray, smelly, sludgy solid left behind at the treatment facility is trucked to farms where it’s used as fertilizer. Despite thoughtfully designed application methods that keep much of it below ground, sooner or later that fertilizer will reach Madison’s lakes. Since the implementation of the phosphorus recovery program, the amount of phosphorus in the fertilizer has been reduced by 85 percent. That means that the thousands of acres where this fertilizer is applied will be sending much less phosphorus into the watershed than before.\u003c/p>\n\u003cp>In addition to cleaning up the water and providing a new income stream, deliberately recycling phosphorus into struvite pellets also keeps the struvite from building up in pipes and tanks, where it had been a perpetual nuisance. MMSD Director Michael Mucha explains that this is becoming a common theme: the environmentally responsible thing to do turns out to be cost-effective, too.\u003c/p>\n\u003cp>And Mucha isn’t stopping there. He is also working with farmers to help develop methods that will keep phosphorus out of the lakes. Reducing phosphorus in fertilizer isn’t the only issue: manure is a major piece of the puzzle. Mucha is advocating that farmers use holding tanks and manure digesters. “Our industry is changing,” he said. “As engineers, the way we would always solve a problem is build a bigger treatment plant, [but] actually, the better solution many times is not building at all. It’s working with people to change behavior.” He admits, though, that it typically takes longer, and, he laughs, “There’s no spec book.”\u003c/p>\n\u003cp>So, in the meantime, a ton and a half a day of phosphorus pellets is a good place to start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For more on how water affects communities, and where we might be 50 years from now, check out the QUEST video “\u003ca href=\"http://ww2.kqed.org/quest/video/picturing-a-future-wrought-by-climate-change/\">Picturing a Future Wrought by Climate Change\u003c/a>.”\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71922/will-recycling-phosphorus-help-stop-algae-blooms","authors":["10441"],"categories":["quest_4","quest_5","quest_9","quest_11766"],"tags":["quest_3449","quest_9993","quest_12269","quest_1603","quest_12392","quest_12355","quest_12450"],"featImg":"quest_72161","label":"source_quest_71922"},"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_71174":{"type":"posts","id":"quest_71174","meta":{"index":"posts_1591205157","site":"quest","id":"71174","score":null,"sort":[1407247210000]},"guestAuthors":[],"slug":"the-future-of-sustainable-food-qa-with-wendell-berry","title":"The Future of Sustainable Food: Q&A with Wendell Berry","publishDate":1407247210,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Farmer and environmentalist Wendell Berry is known to many as the father of the sustainable food movement. He is an outspoken advocate for an agrarian revolution to end industrialized practices that he says are poisoning the land and destroying rural communities. In recent years Berry has promoted a 50-Year Farm Bill, which presents a long-term plan to reduce soil erosion and land pollution by replacing annual crops with perennials. His latest book, \u003cem>Distant Neighbors\u003c/em>, chronicles his 40-year correspondence with poet Gary Snyder, and discusses everything from faith and family to the destruction of the environment. Berry stopped by \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a> and I had a chance to speak with him about agricultural policy and current trends in the sustainable food movement.\u003c/p>\n\u003cp>\u003cstrong>The word “sustainability” has become very promiscuously used these days.\u003c/strong>\u003c/p>\n\u003cp>Yes, it’s useless.\u003c/p>\n\u003cp>\u003cstrong>Yeah. So I'm curious what you think of that word or how you define it.\u003c/strong> \u003c/p>\n\u003caside class=\"pullquote alignleft\">\"We’re stuck with the word 'sustainability' because it’s clearly something we have to strive for\"\u003c/aside>\n\u003cp> Well, we’re stuck with the word “sustainability” because it’s clearly something we have to strive for. But we had better be a little humble about it, because we Americans have not sustained anything for very long. And the stuff that we have sustained, we haven’t done it deliberately until the last few years. So this issue of sustainability requires a lot of careful thought about ways of work and kinds of materials and it’s a conversation that we’ve just begun. The thing that we’re most needing to sustain is the health of the ecosphere, which is a big job. It then divides itself naturally into the need to sustain local ecosystems. The great fact of our time is that while our conversation about sustainability is trying to get started, we’re destroying the health of the local ecosystems.\u003c/p>\n\u003cfigure id=\"attachment_71585\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr.jpg\">\u003cimg class=\"size-medium wp-image-71585\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr-337x253.jpg\" alt=\"Buying produce at farmers' markets helps support local economies and build community. (Craig Miller/KQED)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buying produce at farmers' markets helps support local economies and build community, according to Berry. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In the past you’ve advocated for a 50-Year Farm Bill to try to address some of these problems.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m glad you mentioned \u003ca href=\"http://www.theatlantic.com/national/archive/2012/11/the-50-year-farm-bill/265099/\" target=\"_blank\">the 50-Year Farm Bill\u003c/a>, because it makes sense. It is a brief document that has the great virtue of making sense about agriculture itself rather than about food stamps and those peripheral matters (not that I’m against food stamps). But the idea is to reverse the ratio between annual and perennial plants. We now have 20 percent perennial and 80 percent annual, and the proposal is in 50 years to reverse that to 80 percent perennial and 20 percent annual. This involves diminishing the amount of erosion, the toxicity of these fields, and the ongoing destruction of rural communities.\u003c/p>\n\u003cp>\u003cstrong>You’ve talked a lot about local economies and local communities. Our world has become so globalized, is it possible to have truly local economies anymore?\u003c/strong>\u003c/p>\n\u003cp>There’s some authentic hope in this effort to promote local food, which is succeeding. It’s based on an informed population of customers, it’s based on knowledgeable land use, and it is antithetical to globalization and the global economy.\u003c/p>\n\u003cp>\u003cstrong>There are a lot of big corporations now trying to jump onto the sustainable food movement. For example, Coca-Cola and McDonald’s have new environmental goals for 2020. What do you make of that?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71587\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med.png\">\u003cimg class=\"wp-image-71587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med-491x360.png\" alt=\"GMO labeling initiatives by state. States in green have passed GMO labeling laws. States in blue have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. States in gray have yet to review GMO labeling. Visit Right to Know GMO for more information. (Liz Roth-Johnson/KQED)\" width=\"390\" height=\"286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO labeling initiatives by state. Blue states have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. Gray states have yet to review GMO labeling. Green states have passed GMO labeling laws. Click to enlarge. Source: \u003ca href=\"http://righttoknow-gmo.org/states\" target=\"_blank\">Right to Know GMO\u003c/a> (Liz Roth-Johnson/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>I was raised with a certain prejudice against corporations. And it has become less a prejudice than a case. Jefferson said we shouldn’t trust the government; I don’t think we should trust corporations. I don’t think the conservationists and environmentalists have anything to gain from getting into bed with the corporations. I think the corporations are doing that out of self-interest.\u003c/p>\n\u003cp>\u003cstrong>Do you think genetically modified foods should be labeled?\u003c/strong>\u003c/p>\n\u003cp>Oh, of course they should be labeled! Genetic modification is just the ultimate so far in the corporate effort to rule the food industry and the agricultural landscapes.\u003c/p>\n\u003cp>\u003cstrong>There are also researchers in universities trying to use genetic modification to, say, make crops that will help small farmers in Third World countries. Is there a way we could judiciously use genetic modification?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71589\" class=\"wp-caption alignleft\" style=\"max-width: 220px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes.jpg\">\u003cimg class=\"wp-image-71589\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes-272x360.jpg\" alt=\"Photo by Guy Mendes\" width=\"220\" height=\"291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Guy Mendes\u003c/figcaption>\u003c/figure>\n\u003cp>I would say view it with suspicion. These people [corporations] are not going to do anything, I think, to help small people succeed. They’re going to do it in their own interest. And people who are working in universities from altruistic motives can’t stop their work from being taken over and used and abused by the corporations. I take it all with a grain of salt … more than a grain of salt!\u003c/p>\n\u003cp>\u003cstrong>Through all of this, you seem to remain fairly optimistic that we can change the food system. Where does that optimism come from?\u003c/strong>\u003c/p>\n\u003cp>Now, I’m not optimistic. I’m hopeful, because I know there are better ways of treating the world. And I know that not just from theory, but from examples, from things I’ve seen, and from things I’ve learned from reading history. It is possible to do better. Some people are doing better now\u003cem>.\u003c/em> And that’s not to be argued with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview has been condensed and edited.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Farmer and environmentalist Wendell Berry discusses agricultural policy and current trends in the sustainable food movement.","status":"publish","parent":0,"modified":1442642725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":953},"headData":{"title":"The Future of Sustainable Food: Q&A with Wendell Berry | KQED","description":"Farmer and environmentalist Wendell Berry discusses agricultural policy and current trends in the sustainable food movement.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71174 http://science.kqed.org/quest/?p=71174","disqusUrl":"https://ww2.kqed.org/quest/2014/08/05/the-future-of-sustainable-food-qa-with-wendell-berry/","disqusTitle":"The Future of Sustainable Food: Q&A with Wendell Berry","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/71174/the-future-of-sustainable-food-qa-with-wendell-berry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmer and environmentalist Wendell Berry is known to many as the father of the sustainable food movement. He is an outspoken advocate for an agrarian revolution to end industrialized practices that he says are poisoning the land and destroying rural communities. In recent years Berry has promoted a 50-Year Farm Bill, which presents a long-term plan to reduce soil erosion and land pollution by replacing annual crops with perennials. His latest book, \u003cem>Distant Neighbors\u003c/em>, chronicles his 40-year correspondence with poet Gary Snyder, and discusses everything from faith and family to the destruction of the environment. Berry stopped by \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a> and I had a chance to speak with him about agricultural policy and current trends in the sustainable food movement.\u003c/p>\n\u003cp>\u003cstrong>The word “sustainability” has become very promiscuously used these days.\u003c/strong>\u003c/p>\n\u003cp>Yes, it’s useless.\u003c/p>\n\u003cp>\u003cstrong>Yeah. So I'm curious what you think of that word or how you define it.\u003c/strong> \u003c/p>\n\u003caside class=\"pullquote alignleft\">\"We’re stuck with the word 'sustainability' because it’s clearly something we have to strive for\"\u003c/aside>\n\u003cp> Well, we’re stuck with the word “sustainability” because it’s clearly something we have to strive for. But we had better be a little humble about it, because we Americans have not sustained anything for very long. And the stuff that we have sustained, we haven’t done it deliberately until the last few years. So this issue of sustainability requires a lot of careful thought about ways of work and kinds of materials and it’s a conversation that we’ve just begun. The thing that we’re most needing to sustain is the health of the ecosphere, which is a big job. It then divides itself naturally into the need to sustain local ecosystems. The great fact of our time is that while our conversation about sustainability is trying to get started, we’re destroying the health of the local ecosystems.\u003c/p>\n\u003cfigure id=\"attachment_71585\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr.jpg\">\u003cimg class=\"size-medium wp-image-71585\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/RS2700_VallejoFarmersMarket_20120414e-scr-337x253.jpg\" alt=\"Buying produce at farmers' markets helps support local economies and build community. (Craig Miller/KQED)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buying produce at farmers' markets helps support local economies and build community, according to Berry. (Craig Miller/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In the past you’ve advocated for a 50-Year Farm Bill to try to address some of these problems.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m glad you mentioned \u003ca href=\"http://www.theatlantic.com/national/archive/2012/11/the-50-year-farm-bill/265099/\" target=\"_blank\">the 50-Year Farm Bill\u003c/a>, because it makes sense. It is a brief document that has the great virtue of making sense about agriculture itself rather than about food stamps and those peripheral matters (not that I’m against food stamps). But the idea is to reverse the ratio between annual and perennial plants. We now have 20 percent perennial and 80 percent annual, and the proposal is in 50 years to reverse that to 80 percent perennial and 20 percent annual. This involves diminishing the amount of erosion, the toxicity of these fields, and the ongoing destruction of rural communities.\u003c/p>\n\u003cp>\u003cstrong>You’ve talked a lot about local economies and local communities. Our world has become so globalized, is it possible to have truly local economies anymore?\u003c/strong>\u003c/p>\n\u003cp>There’s some authentic hope in this effort to promote local food, which is succeeding. It’s based on an informed population of customers, it’s based on knowledgeable land use, and it is antithetical to globalization and the global economy.\u003c/p>\n\u003cp>\u003cstrong>There are a lot of big corporations now trying to jump onto the sustainable food movement. For example, Coca-Cola and McDonald’s have new environmental goals for 2020. What do you make of that?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71587\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med.png\">\u003cimg class=\"wp-image-71587\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/GMO-Labeling-Initiatives-Med-491x360.png\" alt=\"GMO labeling initiatives by state. States in green have passed GMO labeling laws. States in blue have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. States in gray have yet to review GMO labeling. Visit Right to Know GMO for more information. (Liz Roth-Johnson/KQED)\" width=\"390\" height=\"286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO labeling initiatives by state. Blue states have introduced GMO labeling legislation in the form of bills, resolutions, or ballot measures. Gray states have yet to review GMO labeling. Green states have passed GMO labeling laws. Click to enlarge. Source: \u003ca href=\"http://righttoknow-gmo.org/states\" target=\"_blank\">Right to Know GMO\u003c/a> (Liz Roth-Johnson/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>I was raised with a certain prejudice against corporations. And it has become less a prejudice than a case. Jefferson said we shouldn’t trust the government; I don’t think we should trust corporations. I don’t think the conservationists and environmentalists have anything to gain from getting into bed with the corporations. I think the corporations are doing that out of self-interest.\u003c/p>\n\u003cp>\u003cstrong>Do you think genetically modified foods should be labeled?\u003c/strong>\u003c/p>\n\u003cp>Oh, of course they should be labeled! Genetic modification is just the ultimate so far in the corporate effort to rule the food industry and the agricultural landscapes.\u003c/p>\n\u003cp>\u003cstrong>There are also researchers in universities trying to use genetic modification to, say, make crops that will help small farmers in Third World countries. Is there a way we could judiciously use genetic modification?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_71589\" class=\"wp-caption alignleft\" style=\"max-width: 220px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes.jpg\">\u003cimg class=\"wp-image-71589\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/06/INSET-Wendell-and-the-woodpile-c-Guy-Mendes-272x360.jpg\" alt=\"Photo by Guy Mendes\" width=\"220\" height=\"291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Guy Mendes\u003c/figcaption>\u003c/figure>\n\u003cp>I would say view it with suspicion. These people [corporations] are not going to do anything, I think, to help small people succeed. They’re going to do it in their own interest. And people who are working in universities from altruistic motives can’t stop their work from being taken over and used and abused by the corporations. I take it all with a grain of salt … more than a grain of salt!\u003c/p>\n\u003cp>\u003cstrong>Through all of this, you seem to remain fairly optimistic that we can change the food system. Where does that optimism come from?\u003c/strong>\u003c/p>\n\u003cp>Now, I’m not optimistic. I’m hopeful, because I know there are better ways of treating the world. And I know that not just from theory, but from examples, from things I’ve seen, and from things I’ve learned from reading history. It is possible to do better. Some people are doing better now\u003cem>.\u003c/em> And that’s not to be argued with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview has been condensed and edited.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/71174/the-future-of-sustainable-food-qa-with-wendell-berry","authors":["6569"],"categories":["quest_9","quest_3229"],"tags":["quest_85","quest_12944","quest_1072","quest_1073","quest_12269","quest_1228","quest_12943","quest_12116","quest_13","quest_12450","quest_13364","quest_12942"],"featImg":"quest_71584","label":"source_quest_71174"},"quest_68891":{"type":"posts","id":"quest_68891","meta":{"index":"posts_1591205157","site":"quest","id":"68891","score":null,"sort":[1397570418000]},"guestAuthors":[],"slug":"saving-our-seeds","title":"Saving Our Seeds","publishDate":1397570418,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003cem>\"Saving Our Seeds\" was produced by Quest Wisconsin's \u003ca href=\"http://ww2.kqed.org/quest/author/andysoth/\">Andy Soth.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Cicero believed that all you really need in life is a garden and a library. He would have really liked a new \u003ca href=\"http://www.lacrosselibrary.org/seed-library\">program\u003c/a> at the public library in La Crosse, Wisconsin: heirloom seeds available for checkout.\u003c/p>\n\u003cp>The La Crosse Public Library has joined a handful of \u003ca href=\"http://www.nytimes.com/2010/10/07/garden/07seed.html?pagewanted=all&_r=0\">libraries\u003c/a> around the country in a quiet rebellion against a rising tide of genetic homogeneity in our food. Instead of grabbing an anonymous green pepper in the grocery store, the library’s members borrow seeds of old, storied varieties to plant in their own gardens. After the harvest, they save some of those plants’ seeds and return them to the library, perpetuating the seed collection.\u003c/p>\n\u003cp>La Crosse librarian Cindy Mischnick, who began the program with her colleague Kelly Becker, was motivated to start it when she grew concerned that “people have gone away from having small gardens or thinking about where their seeds come from.” As a librarian, she thought she might be able to do something about it. “We’re the kind of people that collect things, catalog things, have things available to check out,” she said. “Seeds are just another kind of item for us.”\u003c/p>\n\u003cp>The startup capital for this venture was genetic: boxes of seeds from the \u003ca href=\"http://www.seedsavers.org\">Seed Savers Exchange\u003c/a>, a nonprofit organization dedicated to preserving heirloom varieties and promoting their cultivation. Their 890-acre farm in eastern Iowa, seen in the video above, is like a living library of heirloom plants -- old varieties that have been passed down through generations of gardeners.\u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption alignleft\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/Tomato-seeding.jpg\">\u003cimg class=\" wp-image-69343 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/Tomato-seeding-450x253.jpg\" alt=\"Tomato seeding\" width=\"360\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A horticulturalist at the Seed Savers Exchange harvests tomato seeds to plant for next year's crop. Saving seeds this way helps ensure that heirloom varieties will still be around in case we need them.\u003c/figcaption>\u003c/figure>\n\u003cp>Experts from Seed Savers drove the hour northeast to La Crosse to teach aspiring seed library users \u003ca href=\"http://www.seedsavers.org/Education/Seed-Saving-Resources/\">how to harvest their seeds\u003c/a>. Picking tiny seeds out of pods, cleaning them off, drying them, painstakingly packaging them up -- it all sounds absurdly tedious to people used to just buying a few cheap packets of tomato and pepper seeds every year at the local home-and-garden warehouse. But saving seeds this way used to be routine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the past, the process of carefully saving seeds from their best-performing plants allowed farmers to select for the traits they wanted. Everyone developed their own varieties, guided by their own preferences and the local growing conditions. Biodiversity expanded as a result. Historical seed company records show that in \u003ca href=\"http://ngm.nationalgeographic.com/2011/07/food-ark/food-variety-graphic\">1903 there were 544 varieties of cabbage\u003c/a> alone. Today you’d be lucky to find anything more exotic than “red” and “green.”\u003c/p>\n\u003cp>What happened to all that diversity?\u003c/p>\n\u003cp>Seed saving and the multiplicity of varieties it produces don’t fit into the prevailing model of industrial-scale agriculture. As farming has become increasingly mechanized, farmers operating on an ever-larger scale have increasingly relied on large, predictable, homogeneous yields of a single crop.\u003c/p>\n\u003cp>This trend toward uniformity was made possible by progress in genetic technology. Reliable, uniform, hybrid varieties and, most recently, genetically modified commodity crops make farming more profitable for big operations. But these changes in economics and advances in science combined to spell the death of the local seed company and the farmer’s box of family varieties stored each winter in the root cellar. Thousands of these species have already disappeared. Some estimates say that we’ve lost 90 percent of our agricultural biodiversity.\u003c/p>\n\u003cp>But is losing biodiversity necessarily a bad thing? \u003ca href=\"http://www.nytimes.com/2011/03/24/garden/24seeds.html?pagewanted=all&_r=0\">Modern hybrid\u003c/a> and genetically modified varieties have been bred to resist diseases and herbicides, stay fresh in stores, and are sometimes even beefed up with extra nutrients, a benefit that’s especially important in developing countries with rampant malnutrition. If we have these exquisitely designed species, why worry if thousands of less perfect ones go extinct?\u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption alignright\" style=\"max-width: 302px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/1280px-GEM_corn.jpg\">\u003cimg class=\" wp-image-69345 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/1280px-GEM_corn-378x253.jpg\" alt=\"1280px-GEM_corn\" width=\"302\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ninety-six percent of the corn varieties in the United States have disappeared in the last century.\u003c/figcaption>\u003c/figure>\n\u003cp>We should worry because \u003ca href=\"http://www.un.org/apps/news/story.asp?NewsID=36564#.U0LNChYhuUQ\">without genetic diversity\u003c/a>, an unexpected disease, tough growing season, or invasive pest can easily devastate a whole species. If that happens to be one of the handful of species on which our national food supply currently depends, the results could be disastrous.\u003c/p>\n\u003cp>The Irish potato famine, which killed one million people between 1845 and 1852, is a grim demonstration of the risk caused by leaning too heavily on a single variety of a staple crop. Grant Olson, Seed Savers’ education coordinator, explained that “one of the main contributors to that famine was that everyone in Ireland was growing one variety of potato. Potato blight found a niche in those plants, and because each plant was genetically identical, blight had a whole country's worth of plants that it could devastate.”\u003c/p>\n\u003cp>And according to a recent study, a homogeneous agricultural landscape \u003ca href=\"http://www.scientificamerican.com/podcast/episode/low-crop-diversity/?utm_source=twitterfeed&utm_medium=twitter\">isn’t so good for our health\u003c/a> either.\u003c/p>\n\u003cp>Imagine, by contrast, if every farm grew a different variety of potato or corn or sugar beets. Even if one of those varieties got wiped out, thousands of others would remain, short-circuiting a crisis.\u003c/p>\n\u003cp>The recognition that tough growing seasons will become more common as the climate changes has prompted the establishment of seed banks all over the world, storing the genetic material from thousands of plant varieties in case we need them again one day. In \u003ca href=\"https://www.croptrust.org/content/svalbard-global-seed-vault\">one seed bank\u003c/a> on a remote island in the Arctic Circle, more than two thousand seed varieties slumber peacefully in cold storage.\u003c/p>\n\u003cp>More and more communities, including La Crosse, have found a local solution. “Seed libraries have really been taking off,” said Olson. “They're great places to teach people how to save their own seeds and also a place to build this network of people in a community that can be a little bit independent with their seed source and with their food access.”\u003c/p>\n\u003cp>Food security and biodiversity are \u003ca href=\"http://ngm.nationalgeographic.com/2011/07/food-ark/siebert-text\">global problems\u003c/a>, but if you live in La Crosse, all you need is a sunny spot, a green thumb, and a library card.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To find out if there is a seed lending library near you, check out this growing \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">list of national locations\u003c/a>.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"In this video, a public library in Wisconsin joins the global movement to help secure the future of our food supply.","status":"publish","parent":0,"modified":1457560608,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1054},"headData":{"title":"Saving Our Seeds | KQED","description":"In this video, a public library in Wisconsin joins the global movement to help secure the future of our food supply.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68891 http://science.kqed.org/quest/?p=68891","disqusUrl":"https://ww2.kqed.org/quest/2014/04/15/saving-our-seeds/","disqusTitle":"Saving Our Seeds","videoEmbed":"https://www.youtube.com/watch?v=vxVROu_kwOE","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/68891/saving-our-seeds","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\"Saving Our Seeds\" was produced by Quest Wisconsin's \u003ca href=\"http://ww2.kqed.org/quest/author/andysoth/\">Andy Soth.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Cicero believed that all you really need in life is a garden and a library. He would have really liked a new \u003ca href=\"http://www.lacrosselibrary.org/seed-library\">program\u003c/a> at the public library in La Crosse, Wisconsin: heirloom seeds available for checkout.\u003c/p>\n\u003cp>The La Crosse Public Library has joined a handful of \u003ca href=\"http://www.nytimes.com/2010/10/07/garden/07seed.html?pagewanted=all&_r=0\">libraries\u003c/a> around the country in a quiet rebellion against a rising tide of genetic homogeneity in our food. Instead of grabbing an anonymous green pepper in the grocery store, the library’s members borrow seeds of old, storied varieties to plant in their own gardens. After the harvest, they save some of those plants’ seeds and return them to the library, perpetuating the seed collection.\u003c/p>\n\u003cp>La Crosse librarian Cindy Mischnick, who began the program with her colleague Kelly Becker, was motivated to start it when she grew concerned that “people have gone away from having small gardens or thinking about where their seeds come from.” As a librarian, she thought she might be able to do something about it. “We’re the kind of people that collect things, catalog things, have things available to check out,” she said. “Seeds are just another kind of item for us.”\u003c/p>\n\u003cp>The startup capital for this venture was genetic: boxes of seeds from the \u003ca href=\"http://www.seedsavers.org\">Seed Savers Exchange\u003c/a>, a nonprofit organization dedicated to preserving heirloom varieties and promoting their cultivation. Their 890-acre farm in eastern Iowa, seen in the video above, is like a living library of heirloom plants -- old varieties that have been passed down through generations of gardeners.\u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption alignleft\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/Tomato-seeding.jpg\">\u003cimg class=\" wp-image-69343 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/Tomato-seeding-450x253.jpg\" alt=\"Tomato seeding\" width=\"360\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A horticulturalist at the Seed Savers Exchange harvests tomato seeds to plant for next year's crop. Saving seeds this way helps ensure that heirloom varieties will still be around in case we need them.\u003c/figcaption>\u003c/figure>\n\u003cp>Experts from Seed Savers drove the hour northeast to La Crosse to teach aspiring seed library users \u003ca href=\"http://www.seedsavers.org/Education/Seed-Saving-Resources/\">how to harvest their seeds\u003c/a>. Picking tiny seeds out of pods, cleaning them off, drying them, painstakingly packaging them up -- it all sounds absurdly tedious to people used to just buying a few cheap packets of tomato and pepper seeds every year at the local home-and-garden warehouse. But saving seeds this way used to be routine.\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>In the past, the process of carefully saving seeds from their best-performing plants allowed farmers to select for the traits they wanted. Everyone developed their own varieties, guided by their own preferences and the local growing conditions. Biodiversity expanded as a result. Historical seed company records show that in \u003ca href=\"http://ngm.nationalgeographic.com/2011/07/food-ark/food-variety-graphic\">1903 there were 544 varieties of cabbage\u003c/a> alone. Today you’d be lucky to find anything more exotic than “red” and “green.”\u003c/p>\n\u003cp>What happened to all that diversity?\u003c/p>\n\u003cp>Seed saving and the multiplicity of varieties it produces don’t fit into the prevailing model of industrial-scale agriculture. As farming has become increasingly mechanized, farmers operating on an ever-larger scale have increasingly relied on large, predictable, homogeneous yields of a single crop.\u003c/p>\n\u003cp>This trend toward uniformity was made possible by progress in genetic technology. Reliable, uniform, hybrid varieties and, most recently, genetically modified commodity crops make farming more profitable for big operations. But these changes in economics and advances in science combined to spell the death of the local seed company and the farmer’s box of family varieties stored each winter in the root cellar. Thousands of these species have already disappeared. Some estimates say that we’ve lost 90 percent of our agricultural biodiversity.\u003c/p>\n\u003cp>But is losing biodiversity necessarily a bad thing? \u003ca href=\"http://www.nytimes.com/2011/03/24/garden/24seeds.html?pagewanted=all&_r=0\">Modern hybrid\u003c/a> and genetically modified varieties have been bred to resist diseases and herbicides, stay fresh in stores, and are sometimes even beefed up with extra nutrients, a benefit that’s especially important in developing countries with rampant malnutrition. If we have these exquisitely designed species, why worry if thousands of less perfect ones go extinct?\u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption alignright\" style=\"max-width: 302px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/1280px-GEM_corn.jpg\">\u003cimg class=\" wp-image-69345 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/1280px-GEM_corn-378x253.jpg\" alt=\"1280px-GEM_corn\" width=\"302\" height=\"202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ninety-six percent of the corn varieties in the United States have disappeared in the last century.\u003c/figcaption>\u003c/figure>\n\u003cp>We should worry because \u003ca href=\"http://www.un.org/apps/news/story.asp?NewsID=36564#.U0LNChYhuUQ\">without genetic diversity\u003c/a>, an unexpected disease, tough growing season, or invasive pest can easily devastate a whole species. If that happens to be one of the handful of species on which our national food supply currently depends, the results could be disastrous.\u003c/p>\n\u003cp>The Irish potato famine, which killed one million people between 1845 and 1852, is a grim demonstration of the risk caused by leaning too heavily on a single variety of a staple crop. Grant Olson, Seed Savers’ education coordinator, explained that “one of the main contributors to that famine was that everyone in Ireland was growing one variety of potato. Potato blight found a niche in those plants, and because each plant was genetically identical, blight had a whole country's worth of plants that it could devastate.”\u003c/p>\n\u003cp>And according to a recent study, a homogeneous agricultural landscape \u003ca href=\"http://www.scientificamerican.com/podcast/episode/low-crop-diversity/?utm_source=twitterfeed&utm_medium=twitter\">isn’t so good for our health\u003c/a> either.\u003c/p>\n\u003cp>Imagine, by contrast, if every farm grew a different variety of potato or corn or sugar beets. Even if one of those varieties got wiped out, thousands of others would remain, short-circuiting a crisis.\u003c/p>\n\u003cp>The recognition that tough growing seasons will become more common as the climate changes has prompted the establishment of seed banks all over the world, storing the genetic material from thousands of plant varieties in case we need them again one day. In \u003ca href=\"https://www.croptrust.org/content/svalbard-global-seed-vault\">one seed bank\u003c/a> on a remote island in the Arctic Circle, more than two thousand seed varieties slumber peacefully in cold storage.\u003c/p>\n\u003cp>More and more communities, including La Crosse, have found a local solution. “Seed libraries have really been taking off,” said Olson. “They're great places to teach people how to save their own seeds and also a place to build this network of people in a community that can be a little bit independent with their seed source and with their food access.”\u003c/p>\n\u003cp>Food security and biodiversity are \u003ca href=\"http://ngm.nationalgeographic.com/2011/07/food-ark/siebert-text\">global problems\u003c/a>, but if you live in La Crosse, all you need is a sunny spot, a green thumb, and a library card.\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>\u003cstrong>To find out if there is a seed lending library near you, check out this growing \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">list of national locations\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/68891/saving-our-seeds","authors":["10441"],"categories":["quest_6","quest_3229","quest_3422","quest_3233"],"tags":["quest_12823","quest_326","quest_12269","quest_12822","quest_12355","quest_12821","quest_12450","quest_13364","quest_2893","quest_3071"],"featImg":"quest_69344","label":"source_quest_68891"},"quest_64700":{"type":"posts","id":"quest_64700","meta":{"index":"posts_1591205157","site":"quest","id":"64700","score":null,"sort":[1393513231000]},"guestAuthors":[],"slug":"getting-the-munchies-for-hemp","title":"Getting the Munchies for Hemp","publishDate":1393513231,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Cannabis has been in the news recently, with states like Colorado and Washington \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">legalizing\u003c/a> the recreational use of marijuana. But the cannabis plant is surprisingly versatile, and drugs aren’t the only thing produced from it. Paper, fabric, rope, animal bedding, and even building materials can all be made from cannabis that’s bred to have no drug value. This form of cannabis is called hemp, and one industry where it’s gaining a loyal following is food.\u003c/p>\n\u003cp>Young entrepreneur Jeremy Koosed has built a business around hemp seeds.\u003c/p>\n\u003cp>Tucked into a strip mall in Lyndhurst, Ohio, \u003ca href=\"https://www.plantkingdombakery.com/cleves-snaction-heroes-plant-kingdom-outpost-w-no-whey-vegan-chocolates\">Plant Kingdom Bakery and Snackery\u003c/a> doesn’t sell your typical snacks. Instead, the shelves are lined with items like Coconut Currant Hemp Bar, Lemon-Salted Hemp Seeds, and the popular Goo Ball.\u003c/p>\n\u003cfigure id=\"attachment_67660\" class=\"wp-caption alignright\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065.jpg\">\u003cimg class=\" wp-image-67660 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065-e1392841584864-422x360.jpg\" alt=\"Plant Kingdom owner Jeremy Koosed and employee Laura B mix ingredients for hemp-based baked goods. Credit: Anne Glausser, ideastream\" width=\"338\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant Kingdom owner Jeremy Koosed and employee \u003cspan class=\"irc_su\" dir=\"ltr\" style=\"text-align: left\">Lauren Berlekamp mix ingredients for hemp-based baked goods. \u003cbr>\u003c/span>\u003c/figcaption>\u003c/figure>\n\u003cp>Hemp is at the heart of the operation here, and owner Koosed serves it up in baked goods as well as on its own. “We sell hemp seeds and toasted seeds and crunchy seeds, the seed oil and shelled hemp seeds and hemp protein,” said Koosed, who could go on at length about the \u003ca href=\"http://www.pinterest.com/hippiebutter/hemp-seed-recipes/\">various ways\u003c/a> to make use of hemp, such as on salads or in granola, pudding, dips, and smoothies. Once shelled, he says the seeds are really soft and pleasantly nutty. “It can really fit into any kind of dish -- salads or raw food preparations, or you can…mildly pan toast them with some potato salad, for instance. That’s really good.”\u003c/p>\n\u003cp>Another topic close to Koosed’s heart is the health \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\">benefits\u003c/a> of hemp. He calls them a protein powerhouse. “When the shell's taken off the seeds, it's 33% protein by volume and a source for those good omegas,” he said, referring to the \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">omega-3 fatty acids\u003c/a> present in hemp seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cleveland Clinic dietician \u003ca href=\"http://my.clevelandclinic.org/digestive_diseases/departments-centers/center-human-nutrition/nutrition-therapy.aspx\">Laura Jeffers\u003c/a> agrees. She sees patients with food intolerances like \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a>. With their high protein content, healthy fats, fiber, and anti-inflammatory properties, she says hemp seeds are a good bang for your buck. “They’re a great way to get all that in easily, and there’s not a whole lot of calories or extra things that you have to worry about,” said Jeffers, who now recommends them to her patients with food sensitivities.\u003c/p>\n\u003cp>The appetite for hemp products is on the rise, and for now foreign countries are filling the demand. The U.S. \u003ca href=\"http://www.votehemp.com/PDF/RL32725-20130724.pdf\">imported\u003c/a> more than $11 million worth of raw hemp materials -- mostly food -- in 2011, compared to just $2 million in 2000.\u003c/p>\n\u003cfigure id=\"attachment_67659\" class=\"wp-caption alignleft\" style=\"max-width: 398px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074.jpg\">\u003cimg class=\" wp-image-67659 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074-e1392841796689-552x360.jpg\" alt=\"An assortment of Plant Kingdom snacks. Credit: Anne Glausser, ideastream.\" width=\"398\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Plant Kingdom snacks.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.examiner.com/article/dr-oz-explains-how-hemp-seed-boosts-memory-with-omegas-vegan-granola-recipe\">Dr. Oz\u003c/a> turned his followers on to the power of the hemp seed, and \u003ca href=\"http://www.costcoconnection.com/connection/201301?pg=42#pg42\">Costco\u003c/a> now sells them in bulk.\u003c/p>\n\u003cp>But many contend that in addition to their health appeal, there are significant environmental benefits to hemp.\u003c/p>\n\u003cp>“It’s a very robust crop,” said Jonathan Page, an adjunct professor at the \u003ca href=\"http://www.ubc.ca/\">University of British Columbia\u003c/a> who \u003ca href=\"http://genomebiology.com/2011/12/10/R102\">studies\u003c/a> the cannabis plant. “It has a vitality that allows it to survive in difficult conditions with insects and fungi and other pests,” he said, adding that it’s such a fast-growing crop it can outcompete many weeds.\u003c/p>\n\u003cp>Hemp dominates an area, said Page, and requires little herbicide or pesticide. It can grow in a\u003ca href=\"http://www.theecologist.org/blogs_and_comments/commentators/2221530/hemp_the_energy_and_industrial_crop_of_the_future.html\"> broad range of climates\u003c/a>.\u003c/p>\n\u003cp>As to how it differs from its drug cousin, Page said they’re the same species -- \u003cstrong>Cannabis sativa\u003c/strong>. “The difference is purely chemical,” he said. Hemp has been bred to have very low levels of \u003ca href=\"http://adai.uw.edu/marijuana/factsheets/potency.htm\">THC\u003c/a>, which is the psychoactive ingredient in marijuana. So it’s impossible \u003ca href=\"http://www.drweil.com/drw/u/id/QAA345325\">to get high\u003c/a> from eating hemp seeds.\u003c/p>\n\u003cp>More people stateside are curious to tap into hemp’s potential, though efforts have been stymied by federal laws that prohibit hemp farming. Things are changing, however. The recently passed \u003ca href=\"http://www.washingtonpost.com/blogs/the-fix/wp/2014/01/27/hemp-farm-raised-fish-food-labels-and-food-stamps-whats-in-the-farm-bill/\">farm bill\u003c/a> gives farmers the green light to grow hemp on pilot sites in \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/state-industrial-hemp-statutes.aspx\">states\u003c/a> that already have pro-hemp laws on the books. “Hemp is in a real resurgence, and it’s primarily on the food side,” said Page.\u003c/p>\n\u003cfigure id=\"attachment_67661\" class=\"wp-caption alignright\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10.jpg\">\u003cimg class=\" wp-image-67661 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10-540x360.jpg\" alt=\"http://commons.wikimedia.org/wiki/File:Cannabis_sativa_plant_%2810%29.JPG , http://commons.wikimedia.org/wiki/User:Chmee2\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close look at the cannabis plant. Credit: Petr Brož\u003c/figcaption>\u003c/figure>\n\u003cp>Many national farm groups support hemp legislation, including a recent endorsement from the \u003ca href=\"http://www.kentucky.com/2014/01/22/3046585/american-farm-bureau-calls-for.html\">American Farm Bureau\u003c/a>. Here in Ohio supporters are hoping to bring the issue to voters as a ballot amendment.\u003c/p>\n\u003cp>Back at Plant Kingdom, owner Jeremy Koosed would like to source his product locally. He hopes the laws around American hemp production change because he thinks the plant could be useful to so many industries, not just food but textiles, body care, and biofuel. “We want this resource to be the subject of innovation,” said Koosed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But for now his customers are happy to crunch on Canadian seeds in their newfound favorite snacks.\u003c/p>\n\n","blocks":[],"excerpt":"More people are turning to hemp seeds as a source of healthy fats and protein, and as a sustainable crop.","status":"publish","parent":0,"modified":1450497859,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":832},"headData":{"title":"Getting the Munchies for Hemp | KQED","description":"More people are turning to hemp seeds as a source of healthy fats and protein, and as a sustainable crop.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64700 http://science.kqed.org/quest/?p=64700","disqusUrl":"https://ww2.kqed.org/quest/2014/02/27/getting-the-munchies-for-hemp/","disqusTitle":"Getting the Munchies for Hemp","source":"Health","sourceUrl":"https://ww2.kqed.org/quest/category/health/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Hemp/Stream/hempwithfundertag.mp3","path":"/quest/64700/getting-the-munchies-for-hemp","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cannabis has been in the news recently, with states like Colorado and Washington \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">legalizing\u003c/a> the recreational use of marijuana. But the cannabis plant is surprisingly versatile, and drugs aren’t the only thing produced from it. Paper, fabric, rope, animal bedding, and even building materials can all be made from cannabis that’s bred to have no drug value. This form of cannabis is called hemp, and one industry where it’s gaining a loyal following is food.\u003c/p>\n\u003cp>Young entrepreneur Jeremy Koosed has built a business around hemp seeds.\u003c/p>\n\u003cp>Tucked into a strip mall in Lyndhurst, Ohio, \u003ca href=\"https://www.plantkingdombakery.com/cleves-snaction-heroes-plant-kingdom-outpost-w-no-whey-vegan-chocolates\">Plant Kingdom Bakery and Snackery\u003c/a> doesn’t sell your typical snacks. Instead, the shelves are lined with items like Coconut Currant Hemp Bar, Lemon-Salted Hemp Seeds, and the popular Goo Ball.\u003c/p>\n\u003cfigure id=\"attachment_67660\" class=\"wp-caption alignright\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065.jpg\">\u003cimg class=\" wp-image-67660 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-065-e1392841584864-422x360.jpg\" alt=\"Plant Kingdom owner Jeremy Koosed and employee Laura B mix ingredients for hemp-based baked goods. Credit: Anne Glausser, ideastream\" width=\"338\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant Kingdom owner Jeremy Koosed and employee \u003cspan class=\"irc_su\" dir=\"ltr\" style=\"text-align: left\">Lauren Berlekamp mix ingredients for hemp-based baked goods. \u003cbr>\u003c/span>\u003c/figcaption>\u003c/figure>\n\u003cp>Hemp is at the heart of the operation here, and owner Koosed serves it up in baked goods as well as on its own. “We sell hemp seeds and toasted seeds and crunchy seeds, the seed oil and shelled hemp seeds and hemp protein,” said Koosed, who could go on at length about the \u003ca href=\"http://www.pinterest.com/hippiebutter/hemp-seed-recipes/\">various ways\u003c/a> to make use of hemp, such as on salads or in granola, pudding, dips, and smoothies. Once shelled, he says the seeds are really soft and pleasantly nutty. “It can really fit into any kind of dish -- salads or raw food preparations, or you can…mildly pan toast them with some potato salad, for instance. That’s really good.”\u003c/p>\n\u003cp>Another topic close to Koosed’s heart is the health \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\">benefits\u003c/a> of hemp. He calls them a protein powerhouse. “When the shell's taken off the seeds, it's 33% protein by volume and a source for those good omegas,” he said, referring to the \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\">omega-3 fatty acids\u003c/a> present in hemp seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cleveland Clinic dietician \u003ca href=\"http://my.clevelandclinic.org/digestive_diseases/departments-centers/center-human-nutrition/nutrition-therapy.aspx\">Laura Jeffers\u003c/a> agrees. She sees patients with food intolerances like \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a>. With their high protein content, healthy fats, fiber, and anti-inflammatory properties, she says hemp seeds are a good bang for your buck. “They’re a great way to get all that in easily, and there’s not a whole lot of calories or extra things that you have to worry about,” said Jeffers, who now recommends them to her patients with food sensitivities.\u003c/p>\n\u003cp>The appetite for hemp products is on the rise, and for now foreign countries are filling the demand. The U.S. \u003ca href=\"http://www.votehemp.com/PDF/RL32725-20130724.pdf\">imported\u003c/a> more than $11 million worth of raw hemp materials -- mostly food -- in 2011, compared to just $2 million in 2000.\u003c/p>\n\u003cfigure id=\"attachment_67659\" class=\"wp-caption alignleft\" style=\"max-width: 398px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074.jpg\">\u003cimg class=\" wp-image-67659 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Hemp-074-e1392841796689-552x360.jpg\" alt=\"An assortment of Plant Kingdom snacks. Credit: Anne Glausser, ideastream.\" width=\"398\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Plant Kingdom snacks.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.examiner.com/article/dr-oz-explains-how-hemp-seed-boosts-memory-with-omegas-vegan-granola-recipe\">Dr. Oz\u003c/a> turned his followers on to the power of the hemp seed, and \u003ca href=\"http://www.costcoconnection.com/connection/201301?pg=42#pg42\">Costco\u003c/a> now sells them in bulk.\u003c/p>\n\u003cp>But many contend that in addition to their health appeal, there are significant environmental benefits to hemp.\u003c/p>\n\u003cp>“It’s a very robust crop,” said Jonathan Page, an adjunct professor at the \u003ca href=\"http://www.ubc.ca/\">University of British Columbia\u003c/a> who \u003ca href=\"http://genomebiology.com/2011/12/10/R102\">studies\u003c/a> the cannabis plant. “It has a vitality that allows it to survive in difficult conditions with insects and fungi and other pests,” he said, adding that it’s such a fast-growing crop it can outcompete many weeds.\u003c/p>\n\u003cp>Hemp dominates an area, said Page, and requires little herbicide or pesticide. It can grow in a\u003ca href=\"http://www.theecologist.org/blogs_and_comments/commentators/2221530/hemp_the_energy_and_industrial_crop_of_the_future.html\"> broad range of climates\u003c/a>.\u003c/p>\n\u003cp>As to how it differs from its drug cousin, Page said they’re the same species -- \u003cstrong>Cannabis sativa\u003c/strong>. “The difference is purely chemical,” he said. Hemp has been bred to have very low levels of \u003ca href=\"http://adai.uw.edu/marijuana/factsheets/potency.htm\">THC\u003c/a>, which is the psychoactive ingredient in marijuana. So it’s impossible \u003ca href=\"http://www.drweil.com/drw/u/id/QAA345325\">to get high\u003c/a> from eating hemp seeds.\u003c/p>\n\u003cp>More people stateside are curious to tap into hemp’s potential, though efforts have been stymied by federal laws that prohibit hemp farming. Things are changing, however. The recently passed \u003ca href=\"http://www.washingtonpost.com/blogs/the-fix/wp/2014/01/27/hemp-farm-raised-fish-food-labels-and-food-stamps-whats-in-the-farm-bill/\">farm bill\u003c/a> gives farmers the green light to grow hemp on pilot sites in \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/state-industrial-hemp-statutes.aspx\">states\u003c/a> that already have pro-hemp laws on the books. “Hemp is in a real resurgence, and it’s primarily on the food side,” said Page.\u003c/p>\n\u003cfigure id=\"attachment_67661\" class=\"wp-caption alignright\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10.jpg\">\u003cimg class=\" wp-image-67661 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/01/Cannabis_sativa_plant_10-540x360.jpg\" alt=\"http://commons.wikimedia.org/wiki/File:Cannabis_sativa_plant_%2810%29.JPG , http://commons.wikimedia.org/wiki/User:Chmee2\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close look at the cannabis plant. Credit: Petr Brož\u003c/figcaption>\u003c/figure>\n\u003cp>Many national farm groups support hemp legislation, including a recent endorsement from the \u003ca href=\"http://www.kentucky.com/2014/01/22/3046585/american-farm-bureau-calls-for.html\">American Farm Bureau\u003c/a>. Here in Ohio supporters are hoping to bring the issue to voters as a ballot amendment.\u003c/p>\n\u003cp>Back at Plant Kingdom, owner Jeremy Koosed would like to source his product locally. He hopes the laws around American hemp production change because he thinks the plant could be useful to so many industries, not just food but textiles, body care, and biofuel. “We want this resource to be the subject of innovation,” said Koosed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But for now his customers are happy to crunch on Canadian seeds in their newfound favorite snacks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/64700/getting-the-munchies-for-hemp","authors":["10270"],"categories":["quest_9","quest_3229","quest_12","quest_17"],"tags":["quest_252","quest_12629","quest_830","quest_12630","quest_12269","quest_13201","quest_12627","quest_10327","quest_12626","quest_12631","quest_1733","quest_2065","quest_12625","quest_10429","quest_12450","quest_9913","quest_13364","quest_13365","quest_12644"],"featImg":"quest_67676","label":"source_quest_64700"},"quest_59050":{"type":"posts","id":"quest_59050","meta":{"index":"posts_1591205157","site":"quest","id":"59050","score":null,"sort":[1391526024000]},"guestAuthors":[],"slug":"from-screenwriter-to-soil-saver-the-double-legacy-of-louis-bromfield","title":"From Screenwriter to Soil-Saver: The Double Legacy of Louis Bromfield","publishDate":1391526024,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>\u003cstrong>“The problem of soil and water conservation is our gravest and most fundamental national problem.”\u003c/strong>\u003c/p>\n\u003cp>-- Louis Bromfield (1896-1956)\u003c/p>\n\u003cp>In the heart of Ohio lies a one-of-a-kind state park that is also a working farm. Malabar Farm is the living legacy of an early and unlikely pioneer in sustainable agriculture: Pulitzer Prize-winning author Louis Bromfield.\u003c/p>\n\u003cfigure id=\"attachment_66581\" class=\"wp-caption alignleft\" style=\"max-width: 325px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Geo-Petrovic-1994-01-01-8-Bromfield-with-dogs-Malabar-Farm-Archives.jpg\">\u003cimg class=\"size-medium wp-image-66581 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Geo-Petrovic-1994-01-01-8-Bromfield-with-dogs-Malabar-Farm-Archives-325x253.jpg\" alt=\"Louis Bromfield was especially fond of his four beloved boxers, Prince, Baby, Gina and Folly. Credit: Malabar Farm Archives\" width=\"325\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louis Bromfield was especially fond of his four beloved boxers, Prince, Baby, Gina and Folly. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>Born in Mansfield, Ohio, in 1896, Bromfield was the son and grandson of farmers. In 1920, Bromfield began a career as a journalist and writer, which took him to New York City and then to the countryside of France, where he moved with his family. His career as a novelist and screenwriter brought him to California frequently, where he became friends with many Hollywood stars, such as Humphrey Bogart and Errol Flynn.*\u003c/p>\n\u003cp>With war looming in Europe, Bromfield moved his wife and three children back to Ohio. In 1939, longing to get back to the land and put down roots, he purchased several adjacent farms in Happy Valley and named it \u003ca href=\"http://www.malabarfarm.org/\">Malabar Farm\u003c/a>. Now the owner of a thousand acres of Midwestern farmland, Bromfield wanted to do something untraditional with it, something other than just growing crops for profit. So he established Malabar Farm as a research and development site for scientific farming and became a pioneer in what he called “new agriculture.”\u003c/p>\n\u003cfigure id=\"attachment_66573\" class=\"wp-caption alignright\" style=\"max-width: 328px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Ferguson-Div-4219-9-farm-when-Bromfield-was-there-Malabar-Farm-Archives.jpg\">\u003cimg class=\"wp-image-66573 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Ferguson-Div-4219-9-farm-when-Bromfield-was-there-Malabar-Farm-Archives-481x360.jpg\" alt=\"Louis Bromfield planted his fields in several kinds of grasses, and practiced contour farming. Credit: Malabar Farm Archives\" width=\"328\" height=\"245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To enrich and protect crops, Bromfield planted nitrogen-fixating grasses like alfalfa and clover and used contour farming to avoid soil erosion. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>The primary objective of Louis Bromfield’s new agriculture was the conservation of soil and water. He believed that resource conservation was America’s greatest challenge, especially after the devastating years of the Dust Bowl. He planted his fields in several different kinds of grasses, including alfalfa and clover. These grasses put nitrogen and organic material back into the soil and became forage for his livestock. He did not use chemical fertilizers -- experimenting with natural “barnyard” fertilizers on his fields -- and he never used pesticides. Rather than straight rows and square fields, Bromfield practiced contour farming, a technique that prevents water erosion, and replaced fences with hedges, which helped to slow down wind erosion. He also created ponds and grass waterways to conserve water and prevent runoff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"wp-image-66573 \">Although Bromfield wasn’t the only farmer in America experimenting with sustainable methods in the 1940s, he was certainly the most famous at that time. And teaching others about saving our soil and farming without chemicals was as important to him as writing books. Conservationists and farmers visited his farm, as did some 20,000 tourists a year.\u003c/p>\n\u003cfigure id=\"attachment_66599\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/2013-05-30_14-25-58-mud-runoff-from-EWG.jpg\">\u003cimg class=\"wp-image-66599 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/2013-05-30_14-25-58-mud-runoff-from-EWG-640x360.jpg\" alt=\"\" width=\"387\" height=\"218\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A deep gully snakes its way through this Iowa field, carrying away topsoil and farm chemicals. A grass waterway would have minimized erosion and runoff. Credit: Environmental Working Group\u003c/figcaption>\u003c/figure>\n\u003cp>Are the lessons taught at Malabar Farm relevant and useful to us today? We fast-forward to the heart of America’s Corn Belt in May 2013, where a story emerges about lessons learned -- and not learned, with devastating results. After a year of extreme drought in the Midwest, \u003ca href=\"http://www.nytimes.com/2013/06/10/us/after-drought-rains-plaguing-midwest-farms.html?_r=2&\">several days of heavy rain eroded fields\u003c/a>, washing tons of precious topsoil and farm chemicals into streams and rivers, clogging waterways, and creating pollution further downstream. According to a \u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">report \u003c/a>by the Environmental Working Group using an analysis by the University of Iowa, Iowa farms with poor conservation practices lost far more soil than did other farms. Farms with good conservation practices, such as no-till fields, contour strips, terraces, and grassed waterways, saw little to no erosion.\u003c/p>\n\u003cfigure id=\"attachment_66579\" class=\"wp-caption alignright\" style=\"max-width: 297px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Bogie-no-ID-Malabar-Farm-Archives.jpg\">\u003cimg class=\"size-large wp-image-66579\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Bogie-no-ID-Malabar-Farm-Archives-297x360.jpg\" alt=\"Malabar Farm hosted the wedding of Hollywood stars Humphrey Bogart and Lauren Bacall. Credit: Malabar Farm Archives\" width=\"297\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malabar Farm hosted the wedding of Hollywood stars Humphrey Bogart and Lauren Bacall. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>Although Ohio was not subject to the extreme rains that plagued Iowa in 2013, the spring was wetter than usual. But aside from a wet campground, Malabar Farm weathered it just fine, according to farm and park manager Korre Boyer.\u003c/p>\n\u003cp>Bromfield was awarded the Audubon Medal for Conservationism in 1952, and in 1980 was posthumously inducted into the Ohio Agricultural Hall of Fame. Visitors can see his bust in the lobby of the Ohio Department of Agriculture’s headquarters in Reynoldsburg, Ohio. After Bromfield’s death in 1956, his children sold Malabar Farm to a conservation foundation, and it became a state park in 1976. It is still a working farm, open to the public, and hosting some 35,000 visitors a year.\u003c/p>\n\u003cp>Many school groups make the trek to learn about the sustainable farming practices that were so important to its founder.\u003c/p>\n\u003cp>* Many of Hollywood’s brightest stars visited Malabar Farm over the years, including Errol Flynn, Edward G. Robinson, and George and Gracie Allen. James Cagney could be spotted selling vegetables at the farm’s produce stand. Any visitors had to earn their keep by doing farm chores. And on May 21, 1945, Malabar Farm hosted the wedding of long-time friend Humphrey Bogart to Lauren Bacall, with Louis Bromfield serving as best man -- a star-studded event for Happy Valley!\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.malabarfarm.org/\">Malabar Farm Website\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca class=\"MsoNormal\" style=\"margin-bottom: .0001pt;line-height: normal\" href=\"http://www.youtube.com/watch?v=U0HsYOutHmI\">Our Ohio video on Malabar Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca class=\"MsoNormal\" style=\"margin-bottom: .0001pt;line-height: normal\" href=\"http://www.ohioana-authors.org/bromfield/highlights.php\">WOSU: Ohioana Authors – Louis Bromfield \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bookthink.com/0078/78lb1.htm\">Louis Bromfield: The Man Behind the Farm\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">EWG Report: \u003c/a>\u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">\u003cem> WASHOUT: Spring Storms Batter Poorly Protected Soil and Streams\u003c/em>\u003c/a>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Best known as a Pulitzer Prize-winning author, screenwriter, and Hollywood hobnobber, Louis Bromfield was also celebrated as a pioneer of sustainable agriculture -- a lesser-known part of his legacy that lives on today at his Ohio farm.","status":"publish","parent":0,"modified":1442704313,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":901},"headData":{"title":"From Screenwriter to Soil-Saver: The Double Legacy of Louis Bromfield | KQED","description":"Best known as a Pulitzer Prize-winning author, screenwriter, and Hollywood hobnobber, Louis Bromfield was also celebrated as a pioneer of sustainable agriculture -- a lesser-known part of his legacy that lives on today at his Ohio farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59050 http://science.kqed.org/quest/?p=59050","disqusUrl":"https://ww2.kqed.org/quest/2014/02/04/from-screenwriter-to-soil-saver-the-double-legacy-of-louis-bromfield/","disqusTitle":"From Screenwriter to Soil-Saver: The Double Legacy of Louis Bromfield","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/59050/from-screenwriter-to-soil-saver-the-double-legacy-of-louis-bromfield","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>“The problem of soil and water conservation is our gravest and most fundamental national problem.”\u003c/strong>\u003c/p>\n\u003cp>-- Louis Bromfield (1896-1956)\u003c/p>\n\u003cp>In the heart of Ohio lies a one-of-a-kind state park that is also a working farm. Malabar Farm is the living legacy of an early and unlikely pioneer in sustainable agriculture: Pulitzer Prize-winning author Louis Bromfield.\u003c/p>\n\u003cfigure id=\"attachment_66581\" class=\"wp-caption alignleft\" style=\"max-width: 325px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Geo-Petrovic-1994-01-01-8-Bromfield-with-dogs-Malabar-Farm-Archives.jpg\">\u003cimg class=\"size-medium wp-image-66581 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Geo-Petrovic-1994-01-01-8-Bromfield-with-dogs-Malabar-Farm-Archives-325x253.jpg\" alt=\"Louis Bromfield was especially fond of his four beloved boxers, Prince, Baby, Gina and Folly. Credit: Malabar Farm Archives\" width=\"325\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louis Bromfield was especially fond of his four beloved boxers, Prince, Baby, Gina and Folly. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>Born in Mansfield, Ohio, in 1896, Bromfield was the son and grandson of farmers. In 1920, Bromfield began a career as a journalist and writer, which took him to New York City and then to the countryside of France, where he moved with his family. His career as a novelist and screenwriter brought him to California frequently, where he became friends with many Hollywood stars, such as Humphrey Bogart and Errol Flynn.*\u003c/p>\n\u003cp>With war looming in Europe, Bromfield moved his wife and three children back to Ohio. In 1939, longing to get back to the land and put down roots, he purchased several adjacent farms in Happy Valley and named it \u003ca href=\"http://www.malabarfarm.org/\">Malabar Farm\u003c/a>. Now the owner of a thousand acres of Midwestern farmland, Bromfield wanted to do something untraditional with it, something other than just growing crops for profit. So he established Malabar Farm as a research and development site for scientific farming and became a pioneer in what he called “new agriculture.”\u003c/p>\n\u003cfigure id=\"attachment_66573\" class=\"wp-caption alignright\" style=\"max-width: 328px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Ferguson-Div-4219-9-farm-when-Bromfield-was-there-Malabar-Farm-Archives.jpg\">\u003cimg class=\"wp-image-66573 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Ferguson-Div-4219-9-farm-when-Bromfield-was-there-Malabar-Farm-Archives-481x360.jpg\" alt=\"Louis Bromfield planted his fields in several kinds of grasses, and practiced contour farming. Credit: Malabar Farm Archives\" width=\"328\" height=\"245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To enrich and protect crops, Bromfield planted nitrogen-fixating grasses like alfalfa and clover and used contour farming to avoid soil erosion. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>The primary objective of Louis Bromfield’s new agriculture was the conservation of soil and water. He believed that resource conservation was America’s greatest challenge, especially after the devastating years of the Dust Bowl. He planted his fields in several different kinds of grasses, including alfalfa and clover. These grasses put nitrogen and organic material back into the soil and became forage for his livestock. He did not use chemical fertilizers -- experimenting with natural “barnyard” fertilizers on his fields -- and he never used pesticides. Rather than straight rows and square fields, Bromfield practiced contour farming, a technique that prevents water erosion, and replaced fences with hedges, which helped to slow down wind erosion. He also created ponds and grass waterways to conserve water and prevent runoff.\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 class=\"wp-image-66573 \">Although Bromfield wasn’t the only farmer in America experimenting with sustainable methods in the 1940s, he was certainly the most famous at that time. And teaching others about saving our soil and farming without chemicals was as important to him as writing books. Conservationists and farmers visited his farm, as did some 20,000 tourists a year.\u003c/p>\n\u003cfigure id=\"attachment_66599\" class=\"wp-caption alignleft\" style=\"max-width: 387px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/2013-05-30_14-25-58-mud-runoff-from-EWG.jpg\">\u003cimg class=\"wp-image-66599 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/2013-05-30_14-25-58-mud-runoff-from-EWG-640x360.jpg\" alt=\"\" width=\"387\" height=\"218\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A deep gully snakes its way through this Iowa field, carrying away topsoil and farm chemicals. A grass waterway would have minimized erosion and runoff. Credit: Environmental Working Group\u003c/figcaption>\u003c/figure>\n\u003cp>Are the lessons taught at Malabar Farm relevant and useful to us today? We fast-forward to the heart of America’s Corn Belt in May 2013, where a story emerges about lessons learned -- and not learned, with devastating results. After a year of extreme drought in the Midwest, \u003ca href=\"http://www.nytimes.com/2013/06/10/us/after-drought-rains-plaguing-midwest-farms.html?_r=2&\">several days of heavy rain eroded fields\u003c/a>, washing tons of precious topsoil and farm chemicals into streams and rivers, clogging waterways, and creating pollution further downstream. According to a \u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">report \u003c/a>by the Environmental Working Group using an analysis by the University of Iowa, Iowa farms with poor conservation practices lost far more soil than did other farms. Farms with good conservation practices, such as no-till fields, contour strips, terraces, and grassed waterways, saw little to no erosion.\u003c/p>\n\u003cfigure id=\"attachment_66579\" class=\"wp-caption alignright\" style=\"max-width: 297px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Bogie-no-ID-Malabar-Farm-Archives.jpg\">\u003cimg class=\"size-large wp-image-66579\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Bogie-no-ID-Malabar-Farm-Archives-297x360.jpg\" alt=\"Malabar Farm hosted the wedding of Hollywood stars Humphrey Bogart and Lauren Bacall. Credit: Malabar Farm Archives\" width=\"297\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malabar Farm hosted the wedding of Hollywood stars Humphrey Bogart and Lauren Bacall. Credit: Malabar Farm Archives\u003c/figcaption>\u003c/figure>\n\u003cp>Although Ohio was not subject to the extreme rains that plagued Iowa in 2013, the spring was wetter than usual. But aside from a wet campground, Malabar Farm weathered it just fine, according to farm and park manager Korre Boyer.\u003c/p>\n\u003cp>Bromfield was awarded the Audubon Medal for Conservationism in 1952, and in 1980 was posthumously inducted into the Ohio Agricultural Hall of Fame. Visitors can see his bust in the lobby of the Ohio Department of Agriculture’s headquarters in Reynoldsburg, Ohio. After Bromfield’s death in 1956, his children sold Malabar Farm to a conservation foundation, and it became a state park in 1976. It is still a working farm, open to the public, and hosting some 35,000 visitors a year.\u003c/p>\n\u003cp>Many school groups make the trek to learn about the sustainable farming practices that were so important to its founder.\u003c/p>\n\u003cp>* Many of Hollywood’s brightest stars visited Malabar Farm over the years, including Errol Flynn, Edward G. Robinson, and George and Gracie Allen. James Cagney could be spotted selling vegetables at the farm’s produce stand. Any visitors had to earn their keep by doing farm chores. And on May 21, 1945, Malabar Farm hosted the wedding of long-time friend Humphrey Bogart to Lauren Bacall, with Louis Bromfield serving as best man -- a star-studded event for Happy Valley!\u003c/p>\n\u003cp>\u003cstrong>Additional Links:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.malabarfarm.org/\">Malabar Farm Website\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca class=\"MsoNormal\" style=\"margin-bottom: .0001pt;line-height: normal\" href=\"http://www.youtube.com/watch?v=U0HsYOutHmI\">Our Ohio video on Malabar Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca class=\"MsoNormal\" style=\"margin-bottom: .0001pt;line-height: normal\" href=\"http://www.ohioana-authors.org/bromfield/highlights.php\">WOSU: Ohioana Authors – Louis Bromfield \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bookthink.com/0078/78lb1.htm\">Louis Bromfield: The Man Behind the Farm\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">EWG Report: \u003c/a>\u003ca href=\"http://www.ewg.org/research/spring-storm-batter-midwest-soil-and-streams\">\u003cem> WASHOUT: Spring Storms Batter Poorly Protected Soil and Streams\u003c/em>\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/59050/from-screenwriter-to-soil-saver-the-double-legacy-of-louis-bromfield","authors":["10268"],"categories":["quest_9","quest_3229","quest_11766"],"tags":["quest_12291","quest_12269","quest_12582","quest_12581","quest_10327","quest_12580","quest_12578","quest_2349","quest_10429","quest_12579","quest_12450","quest_13364","quest_3114"],"featImg":"quest_66570","label":"source_quest_59050"},"quest_62860":{"type":"posts","id":"quest_62860","meta":{"index":"posts_1591205157","site":"quest","id":"62860","score":null,"sort":[1385564434000]},"guestAuthors":[],"slug":"saving-water-for-cranberry-production","title":"Cranberry Producers Strive to Save Water","publishDate":1385564434,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Wisconsin produces the largest amount of cranberries in the U.S. In fact, half of the world's supply of the fruit comes from the state. It takes a lot of water to grow the tart red fruit, so in order to ensure the survival of their industry, cranberry producers have undergone technological upgrades to help conserve water.\u003c/p>\n\u003cp>Water is vital to every aspect of cranberry production. Most of it is used to irrigate the crop in the large, rectangular beds, called “bogs” or “marshes,” in which the fruit grows. When it's time for harvest, farmers flood the beds to float the bright red cranberries, making them easier to pick.\u003c/p>\n\u003cp>Cranberry producers flood the beds again in winter to encase the vines in ice for protection, and again in the spring to kill off any pests. Water is constantly cycling from the beds to the farm's retention ponds to natural rivers.\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs.jpg\">\u003cimg class=\"alignleft size-medium wp-image-64192\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs-450x253.jpg\" alt=\"B\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>At \u003ca title=\"Prehn Cranberry Farm\" href=\"http://www.Prehncranberry.com\" target=\"_blank\">Fred Prehn's farm\u003c/a> outside of \u003ca title=\"Tomah, Wisconsin\" href=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=11400+County+Hwy+N,+Tomah,+WI+54660&sll=44.003403,-90.448553&sspn=0.174348,0.307961&ie=UTF8&hq=11400+County+Hwy&hnear=North+Tomah,+WI&ll=44.017509,-90.402718&spn=0.174306,0.307961&z=12\" target=\"_blank\">Tomah \u003c/a>in southwest Wisconsin, harvest season is wrapping up. Water is draining from the beds back into the public waters. “Basically, this goes down to the Lemonweir River,\" Prehn explained. “It's our main water source.”\u003c/p>\n\u003cp>Prehn is like many producers in Wisconsin who are switching over to a more efficient farming operation. He says installing technology that monitors the temperature and moisture in the soil has made the biggest difference.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prehn is also a dentist, but when he's not on his farm he can check on his cranberries from his office by a computer or smart phone app. “I sit between my patients in Wausau, when I'm not down here, and I can watch the soil monitor. I can see it go down and I make a phone call. Of course, my staff all has iPads and they're basically watching it, too.”\u003c/p>\n\u003cp>Prehn says the technology has drastically cut back on the amount of watering, since they know exactly how much moisture is in the soil. That also saves on fuel and energy used to pump water into the beds.\u003c/p>\n\u003cp>In fact, a University of Wisconsin study found that 57 percent of producers are now using soil-monitoring programs. That's up more than 20 percent from four years ago.\u003c/p>\n\u003cp>Prehn says his farm had its best cranberry yield ever this year. Perfect weather and good workers are a big part of that, “but I really think it's because we're putting on the right amount of water.”\u003c/p>\n\u003cfigure id=\"attachment_64028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg\" alt=\"Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\" width=\"640\" height=\"480\" class=\"size-large wp-image-64028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2.jpg 1448w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few miles away, third-generation cranberry grower Ed Grygleski drives his pickup truck around his cranberry beds.\u003c/p>\n\u003cp>He's also taken steps to reduce the amount of water used on his family's farm, but it's hard to tell how much water they've saved. That's because cranberry growers are regularly reusing water from nearby streams and retention ponds.\u003c/p>\n\u003cp>“We use a lot of water, but we are on watersheds and the water is there regardless if we're there or not and it flows through our marsh,” Grygleski said. \"We use it to irrigate and flood, and return it back to the same water source.”\u003c/p>\n\u003cp>Grygleski says if nutrients are applied to the beds, producers hold the treated water in a reservoir until it's safe to return to the rivers.\u003c/p>\n\u003cp>Cranberry farmers have a pretty good deal with Wisconsin. A 140-year-old state law allows cranberry producers to use and dam the water for free on their property. Most growers say they don't want to abuse that, so they do their best to conserve their water sources.\u003c/p>\n\u003cp>They're also paying attention to how water supplies are running low in some parts of the country. Although dwindling water supplies are not a problem in most of Wisconsin, producers are doing what they can to make sure they always have water.\u003c/p>\n\u003cfigure id=\"attachment_64029\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64029\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMnicoleandbill-2-337x253.jpg\" alt=\"Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Nicole Hanson serves on a number of agriculture and sustainability boards and is the plant health manager at Cranberry Creek Cranberries, one of the largest producers in the state. “Because the nation is very concerned about water, as an industry, absolutely we want to be proactive,\" Hanson said. “One of the amazing things about the cranberry industry is the fact that the industry is very progressive, very involved in trying to stay ahead.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And there’s one more way they’re looking ahead. Like many other producers, Hanson wants to make sure there's enough water so her children can work on the same cranberry farm.\u003c/p>\n\n","blocks":[],"excerpt":"Water is used in every aspect of cranberry production. Wisconsin cranberry producers are using soil temperature monitoring technology to help conserve water. ","status":"publish","parent":0,"modified":1450496481,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":841},"headData":{"title":"Cranberry Producers Strive to Save Water | KQED","description":"Water is used in every aspect of cranberry production. Wisconsin cranberry producers are using soil temperature monitoring technology to help conserve water. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62860 http://science.kqed.org/quest/?p=62860","disqusUrl":"https://ww2.kqed.org/quest/2013/11/27/saving-water-for-cranberry-production/","disqusTitle":"Cranberry Producers Strive to Save Water","source":"Water","sourceUrl":"https://ww2.kqed.org/quest/category/water/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/CRANBERRIESQUEST.mp3","path":"/quest/62860/saving-water-for-cranberry-production","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wisconsin produces the largest amount of cranberries in the U.S. In fact, half of the world's supply of the fruit comes from the state. It takes a lot of water to grow the tart red fruit, so in order to ensure the survival of their industry, cranberry producers have undergone technological upgrades to help conserve water.\u003c/p>\n\u003cp>Water is vital to every aspect of cranberry production. Most of it is used to irrigate the crop in the large, rectangular beds, called “bogs” or “marshes,” in which the fruit grows. When it's time for harvest, farmers flood the beds to float the bright red cranberries, making them easier to pick.\u003c/p>\n\u003cp>Cranberry producers flood the beds again in winter to encase the vines in ice for protection, and again in the spring to kill off any pests. Water is constantly cycling from the beds to the farm's retention ponds to natural rivers.\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs.jpg\">\u003cimg class=\"alignleft size-medium wp-image-64192\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/11/cranbogs-450x253.jpg\" alt=\"B\" width=\"450\" height=\"253\">\u003c/a>\u003c/p>\n\u003cp>At \u003ca title=\"Prehn Cranberry Farm\" href=\"http://www.Prehncranberry.com\" target=\"_blank\">Fred Prehn's farm\u003c/a> outside of \u003ca title=\"Tomah, Wisconsin\" href=\"https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=11400+County+Hwy+N,+Tomah,+WI+54660&sll=44.003403,-90.448553&sspn=0.174348,0.307961&ie=UTF8&hq=11400+County+Hwy&hnear=North+Tomah,+WI&ll=44.017509,-90.402718&spn=0.174306,0.307961&z=12\" target=\"_blank\">Tomah \u003c/a>in southwest Wisconsin, harvest season is wrapping up. Water is draining from the beds back into the public waters. “Basically, this goes down to the Lemonweir River,\" Prehn explained. “It's our main water source.”\u003c/p>\n\u003cp>Prehn is like many producers in Wisconsin who are switching over to a more efficient farming operation. He says installing technology that monitors the temperature and moisture in the soil has made the biggest difference.\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>Prehn is also a dentist, but when he's not on his farm he can check on his cranberries from his office by a computer or smart phone app. “I sit between my patients in Wausau, when I'm not down here, and I can watch the soil monitor. I can see it go down and I make a phone call. Of course, my staff all has iPads and they're basically watching it, too.”\u003c/p>\n\u003cp>Prehn says the technology has drastically cut back on the amount of watering, since they know exactly how much moisture is in the soil. That also saves on fuel and energy used to pump water into the beds.\u003c/p>\n\u003cp>In fact, a University of Wisconsin study found that 57 percent of producers are now using soil-monitoring programs. That's up more than 20 percent from four years ago.\u003c/p>\n\u003cp>Prehn says his farm had its best cranberry yield ever this year. Perfect weather and good workers are a big part of that, “but I really think it's because we're putting on the right amount of water.”\u003c/p>\n\u003cfigure id=\"attachment_64028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg\" alt=\"Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\" width=\"640\" height=\"480\" class=\"size-large wp-image-64028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/MMprehm-2.jpg 1448w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Dentist and cranberry farmer Fred Prehn stands along the Lemonweir River, the main water source for his cranberry operation. Prehn and his staff use what they need and return the water to the river when they're finished. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few miles away, third-generation cranberry grower Ed Grygleski drives his pickup truck around his cranberry beds.\u003c/p>\n\u003cp>He's also taken steps to reduce the amount of water used on his family's farm, but it's hard to tell how much water they've saved. That's because cranberry growers are regularly reusing water from nearby streams and retention ponds.\u003c/p>\n\u003cp>“We use a lot of water, but we are on watersheds and the water is there regardless if we're there or not and it flows through our marsh,” Grygleski said. \"We use it to irrigate and flood, and return it back to the same water source.”\u003c/p>\n\u003cp>Grygleski says if nutrients are applied to the beds, producers hold the treated water in a reservoir until it's safe to return to the rivers.\u003c/p>\n\u003cp>Cranberry farmers have a pretty good deal with Wisconsin. A 140-year-old state law allows cranberry producers to use and dam the water for free on their property. Most growers say they don't want to abuse that, so they do their best to conserve their water sources.\u003c/p>\n\u003cp>They're also paying attention to how water supplies are running low in some parts of the country. Although dwindling water supplies are not a problem in most of Wisconsin, producers are doing what they can to make sure they always have water.\u003c/p>\n\u003cfigure id=\"attachment_64029\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003cimg class=\"size-medium wp-image-64029\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/MMnicoleandbill-2-337x253.jpg\" alt=\"Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\" width=\"337\" height=\"253\">\u003cfigcaption class=\"wp-caption-text\">Cranberry Creek Cranberries' plant health manager Nicole Hanson and owner Bill Hatch stand between a water reservoir and a freshly harvest cranberry bed near Necedah. Photo Credit: Maureen McCollum/WPR\u003c/figcaption>\u003c/figure>\n\u003cp>Nicole Hanson serves on a number of agriculture and sustainability boards and is the plant health manager at Cranberry Creek Cranberries, one of the largest producers in the state. “Because the nation is very concerned about water, as an industry, absolutely we want to be proactive,\" Hanson said. “One of the amazing things about the cranberry industry is the fact that the industry is very progressive, very involved in trying to stay ahead.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And there’s one more way they’re looking ahead. Like many other producers, Hanson wants to make sure there's enough water so her children can work on the same cranberry farm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/62860/saving-water-for-cranberry-production","authors":["10510"],"categories":["quest_9","quest_3229","quest_17","quest_11766"],"tags":["quest_252","quest_720","quest_12269","quest_12451","quest_12355","quest_2692","quest_12450","quest_13364","quest_2884","quest_10559"],"featImg":"quest_64191","label":"source_quest_62860"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","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. 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