Sample our tasty coverage of local food and wine stories.
The Sweet Science of Chocolate
Next Meal: Engineering Food
Uncool Cherries
Dry and Salted
The Heat is On For California Wines
Try This at Home: The Chemistry of Fresh Cheese
Coffee Flavor By the Numbers
Brewing the Perfect Cup of Coffee
Science in Your Life: The Magic Microwave
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She has also earned awards from the Jackson Hole Wildlife Film Festival, the Society of Professional Journalists and the Society of Environmental Journalists.\r\n\r\nHer videos for KQED have also aired on NOVA scienceNOW and the PBS NewsHour, and appeared on NPR.org.\r\n\r\nAs an independent filmmaker, she produced and directed the hour-long documentary \u003ca href=\"http://lpbp.org/beautiful-sin-qa-with-producer-gabriela-quiros/\">\u003cem>Beautiful Sin\u003c/em>\u003c/a>, about the surprising story of how Costa Rica became the only country in the world to outlaw in vitro fertilization. The film aired in 2015 on public television stations throughout the U.S., and in Costa Rica.\r\n\r\nShe started her journalism career as a newspaper reporter in Costa Rica, where she grew up. She won the National Science Journalism Award there for a series of articles about organic agriculture, and developed a life-long interest in health reporting. 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She comes to KQED from documentary film, and is director of \u003cem>Worlds of Ursula K. Le Guin\u003c/em>, a feature documentary about the influential science fiction writer. She was Associate Producer of the films \u003cem>Regarding Susan Sontag\u003c/em>, \u003cem>American Jerusalem: Jews and the Making of San Francisco\u003c/em>, \u003cem>EAMES: The Architect & The Painter\u003c/em>, \u003cem>Utopia in Four Movements\u003c/em>, and co-produced and directed \u003cem>Stuffed\u003c/em>, a short film about compulsive hoarding. Arwen was editor of the punk magazine \u003cem>Maximum Rock 'n' Roll\u003c/em>, and has been a contributor to Radio Lab and McSweeney’s. She is a Bay Area native and a graduate of the UC Berkeley Graduate School of Journalism.","avatar":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"Arwen Curry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/59af0722ca76a9bcd9dd6da80e683e18?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/acurry"},"robin-marks":{"type":"authors","id":"10191","meta":{"index":"authors_1716337520","id":"10191","found":true},"name":"Robin Marks","firstName":"Robin","lastName":"Marks","slug":"robin-marks","email":"iggybird@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Robin Marks is the owner and operator of Discovery Street Tours, which offers science-themed walking tours in San Francisco. She is also a long-time science writer, and president of the Northern California Science Writers' Association. She loves to climb big hills, investigate tidbits of everyday life, and do chemistry experiments with her food.","avatar":"https://secure.gravatar.com/avatar/3f3ea273a2c86b42cd845469d429430e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["edit_private_pages","edit_private_posts","edit_published_pages","edit_published_posts","publish_posts","read_private_pages","read_private_posts","unfiltered_html","unfiltered_upload","upload_files","subscriber"]}],"headData":{"title":"Robin Marks | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3f3ea273a2c86b42cd845469d429430e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3f3ea273a2c86b42cd845469d429430e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/robin-marks"},"melissaefellet":{"type":"authors","id":"10331","meta":{"index":"authors_1716337520","id":"10331","found":true},"name":"Melissae Fellet","firstName":"Melissae","lastName":"Fellet","slug":"melissaefellet","email":"melissae.fellet@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Melissae Fellet is a freelance science writer obsessed with electrons, atoms and molecules. Writing about chemistry, physics and technology, she hopes to reveal how the invisible building blocks of matter influence things like plastics, perfumed shampoos and the speedy computer chips we use everyday. She holds a BS in biochemistry and microbiology from the University of Florida and a PhD in chemistry from Washington University in St. Louis. She spends sunny days at her home in Santa Cruz either watching otters in the bay or tromping around the redwood forests.","avatar":"https://secure.gravatar.com/avatar/47ca62221ec1d28f17ff031462d02e0d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Melissae Fellet | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/47ca62221ec1d28f17ff031462d02e0d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/47ca62221ec1d28f17ff031462d02e0d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/melissaefellet"},"michaelschapiro":{"type":"authors","id":"10385","meta":{"index":"authors_1716337520","id":"10385","found":true},"name":"Mark Schapiro","firstName":"Mark","lastName":"Schapiro","slug":"michaelschapiro","email":"mschapiro@cironline.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mark Schapiro, a correspondent with the Center for Investigative Reporting in Berkeley, California specializes in international and environmental stories. His award-winning work appears in all media: in publications such as Harpers, Mother Jones, The Atlantic, Yale 360 and The Nation; on television, including PBS FRONTLINE/World; on public radio including KQED and Marketplace; and on the web. He is currently writing a book for Wiley & Co. investigating the back-story to our carbon footprints. His previous book, \u003cstrong>EXPOSED: The Toxic Chemistry of Everyday Products and What’s at Stake for American Power\u003c/strong>, reveals the health and economic implications for American citizens and U.S. companies of the tightening of environmental standards by the European Union.","avatar":"https://secure.gravatar.com/avatar/b4582fc56a27db923f25c0a1f514e9e1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Mark Schapiro | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/b4582fc56a27db923f25c0a1f514e9e1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/b4582fc56a27db923f25c0a1f514e9e1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michaelschapiro"}},"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_17484":{"type":"posts","id":"quest_17484","meta":{"index":"posts_1716263798","site":"quest","id":"17484","score":null,"sort":[1415890846000]},"parent":0,"labelTerm":{"site":"quest","term":3354},"blocks":[],"publishDate":1415890846,"format":"video","disqusTitle":"The Sweet Science of Chocolate","title":"The Sweet Science of Chocolate","headTitle":"QUEST | KQED Science","content":"\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n","disqusIdentifier":"17484 http://science.kqed.org/quest/video/the-sweet-science-of-chocolate/","disqusUrl":"https://ww2.kqed.org/quest/2014/11/13/the-sweet-science-of-chocolate/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":612,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1442634495,"excerpt":"Everybody loves chocolate, but did you know that small daily doses of dark chocolate are good for your health? Read the story and watch the video to learn about the precision engineering and chemistry behind the beloved treat. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"","title":"The Sweet Science of Chocolate | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Sweet Science of Chocolate","datePublished":"2014-11-13T07:00:46-08:00","dateModified":"2015-09-18T20:48:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"the-sweet-science-of-chocolate","status":"publish","videoEmbed":"http://www.youtube.com/watch?v=WUwaidNGXaM?feature=player_detailpage","path":"/quest/17484/the-sweet-science-of-chocolate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This video story was originally produced by \u003ca href=\"http://ww2.kqed.org/quest/author/jennyoh/\">Jenny Oh\u003c/a> and was updated by \u003ca href=\"http://ww2.kqed.org/quest/author/lisalanders/\">Lisa Landers\u003c/a> and Arwen Curry.\u003c/em>\u003c/p>\n\u003cp>Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health.\u003c/p>\n\u003cfigure id=\"attachment_72953\" class=\"wp-caption alignright\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800.jpg\">\u003cimg class=\"wp-image-72953 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_McNeil_Guerra_Codex_FM_800-450x253.jpg\" alt=\"Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript. Courtesy Cameron McNeil and Eliud Guerra.\" width=\"450\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drawing of cacao pods based on the The Codex Fejérváry-Mayer, an ancient Aztec manuscript.\u003cbr> Courtesy Cameron McNeil and Eliud Guerra.\u003c/figcaption>\u003c/figure>\n\u003cp>Today’s scientists agree with the ancients: chocolate, in small doses, is not just delicious -- \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/healthy-chocolate/faq-20058044\">it’s actually good for you\u003c/a>. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, \u003ca href=\"http://healthyeating.sfgate.com/flavonoids-good-for-3158.html\">flavanols have an antioxidant effect\u003c/a>, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.\u003c/p>\n\u003cp>“They’re really good at really scavenging or sopping up these free radicals that can damage your cells,” said Mary Engler, a senior clinician and training director at the National Institutes of Health, NINR, in Bethesda, MD. Engler has studied the health effects of chocolate and other flavonols since 2001.\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 282px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800.jpg\">\u003cimg class=\"size-thumbnail wp-image-72949\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Streeter_Pregnant_800-282x169.jpg\" alt=\"Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day. Artwork by Katherine Streeter.\" width=\"282\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pregnant women and their babies may benefit from eating small amounts of dark chocolate every day.\u003cbr>Artwork by Katherine Streeter.\u003c/figcaption>\u003c/figure>\n\u003cp>Pregnant women should take special note: Regular intake of chocolate -- the darker the better -- during pregnancy appears to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901253/\">lower the risk of pre-eclampsia\u003c/a>, a dangerous complication. A 2013 study at the University of Helsinki, Finland also showed that \u003ca href=\"http://news.bbc.co.uk/2/hi/health/3604275.stm\">women who eat chocolate every day during pregnancy report calmer, happier babies\u003c/a> six months after giving birth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Milk and white chocolate lovers, you're out of luck: you’ll get all the butter, fat, and sugar, but \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS014067360761873X/fulltext\">no circulation-boosting flavanols\u003c/a>. Even dark chocolate is rich and should be eaten in moderation, and beware: some manufacturers artificially darken their product and remove the bitter cacao solids, which contain the healthy compounds.\u003c/p>\n\u003cfigure id=\"attachment_72948\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800.jpg\">\u003cimg class=\"wp-image-72948 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/USDA_Infected_Cacao_k9542-2_800-300x169.jpg\" alt=\"Scientist hope that advanced genomics will help to minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree. Photo by Christopher J. Saunders/USDA\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists are using advanced genomics to help minimize cacao crop loss due to fungal disease, which has afflicted these pods in Costa Rica, causing them to rot on the tree.\u003cbr> Photo by Christopher J. Saunders/USDA\u003c/figcaption>\u003c/figure>\n\u003cp>As beloved as it is, it’s not surprising that chocolate is an important crop for farmers around the world. Roughly 70 percent of cacao is produced in equatorial Africa, where two million small-scale farms depend on the crop. But cocoa production has long suffered from serious losses due to pests, drought and diseases. A third of the cocoa produced in Africa -- $800 million’s worth -- is lost each year.\u003c/p>\n\u003cp>Fortunately, there’s relief in sight for cacao farmers and the consumers who depend on them. In 2010, scientists at the USDA’s Agricultural Research Service and universities partnered with IBM and the candy company Mars to \u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">se\u003c/a>\u003ca href=\"http://www.ars.usda.gov/is/pr/2010/100915.htm\">quence the genome of cacao\u003c/a>, in order to help identify the markers of a more sustainable crop.\u003c/p>\n\u003cfigure id=\"attachment_72947\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800.jpg\">\u003cimg class=\"wp-image-72947 size-thumbnail\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/11/Chocolate_TCHO_PeruPix-10-08-12_800-280x169.jpg\" alt=\"A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\" width=\"280\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Peruvian cacao farmer with a batch of beans. Courtesy TCHO.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>The cacao genome sequence has been \u003ca href=\"http://www.cacaogenomedb.org/\">released for free on the internet\u003c/a>, where it can be accessed by researchers who can use it to improve cacao breeding techniques. Farmers can also use the cacao database to select the breeds that will flourish best under changing local conditions. And that’s sweet news for the future of one of the world’s favorite treats.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17484/the-sweet-science-of-chocolate","authors":["6444"],"categories":["quest_4","quest_5","quest_6","quest_3229","quest_12"],"tags":["quest_11124","quest_13081","quest_590","quest_641","quest_11122","quest_11123","quest_1122","quest_12269","quest_10557","quest_13201","quest_1436","quest_3351","quest_1751","quest_13078","quest_2141","quest_13082","quest_3711","quest_2349","quest_13","quest_13364","quest_13079","quest_2893","quest_13080","quest_3025","quest_13083","quest_3046","quest_3071"],"collections":["quest_3354"],"featImg":"quest_72976","label":"quest_3354"},"quest_53198":{"type":"posts","id":"quest_53198","meta":{"index":"posts_1716263798","site":"quest","id":"53198","score":null,"sort":[1367963301000]},"parent":0,"labelTerm":{"site":"quest","term":11767},"blocks":[],"publishDate":1367963301,"format":"video","disqusTitle":"Next Meal: Engineering Food","title":"Next Meal: Engineering Food","headTitle":"QUEST Sustainability Science – TV series | QUEST | KQED Science","content":"\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360]\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. You might take it out of one plant and move it into another plant,” said Lemaux.\u003c/p>\n\u003cp>In genetic engineering, genes can be transported into a plant by a type of soil bacterium. Or they can be injected into a plant using a tool called a gene gun.\u003c/p>\n\u003ch3>3. What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. Markers are like tiny flags on either side of the gene that make it visible to researchers.\u003c/p>\n\u003ch3>5. Do scientists do either one \u003cem>or \u003c/em>the other?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Usually, some researchers specialize in plant breeding and others in genetic engineering. But both types of scientists work closely to improve crops, said Eduardo Blumwald, who is genetically engineering rice to be drought-tolerant.\u003c/p>\n\u003cp>“We are placing new genes in those varieties which plant breeders have bred,” said Blumwald.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","disqusIdentifier":"53198 http://science.kqed.org/quest/?post_type=videos&p=53198","disqusUrl":"https://ww2.kqed.org/quest/2013/05/07/next-meal-engineering-food/","stats":{"hasVideo":false,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":1107,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["https://maps.google.com/maps/ms"],"paragraphCount":26},"modified":1450399515,"excerpt":"Are the benefits of genetically engineered foods worth the risks? This half-hour QUEST Northern California special explores the pros and cons of genetically engineered crops, and what the future holds for research and regulations. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Are the benefits of genetically engineered foods worth the risks? This half-hour QUEST Northern California special explores the pros and cons of genetically engineered crops, and what the future holds for research and regulations. ","title":"Next Meal: Engineering Food | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Next Meal: Engineering Food","datePublished":"2013-05-07T14:48:21-07:00","dateModified":"2015-12-17T16:45:15-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"next-meal-engineering-food","status":"publish","videoEmbed":"https://youtu.be/KMdj5YycqdU","path":"/quest/53198/next-meal-engineering-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>In this half-hour special, QUEST Northern California explores genetically engineered crops in the wake of Proposition 37, the 2012 ballot initiative that would have required foods containing genetically engineered ingredients to be labeled in California. Prop 37 lost, but some 6 million Californians voted in favor of labeling, signaling that many aren't completely comfortable with genetically engineered food.\u003c/p>\n\u003cp>Are the benefits of genetically engineered foods worth the risks?\u003c/p>\n\u003cp>\u003cstrong>Next Meal: Engineering Food\u003c/strong> explores how genetically engineered crops are made, their pros and cons, and what the future holds for research and regulations such as labeling.\u003c/p>\n\u003ch2>Ever wondered what genetically engineered crops and other foods are in the pipeline?\u003c/h2>\n\u003cp>Click through the map below and find out what's in your next meal... or in the forest on your next camping trip.\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>For a bigger version of this map, click on the link below.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n title='https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&output=embed&w=640&h=360'\n width='640'\n height='360'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\nView \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211580250479282103391.0004da1d4aa08ab1a467c&hl=en&ie=UTF8&t=m&ll=41.244772,-18.28125&spn=90.563657,225&z=2&source=embed\">Genetically Engineered Foods in the Pipeline\u003c/a> in a larger map\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Conventional plant breeding vs. genetic engineering – 5 differences:\u003c/h2>\n\u003cp> \u003c/p>\n\u003ch3>1. When did we start using each technique?\u003c/h3>\n\u003cp>Plant breeding is some 10,000 years old – as old as agriculture itself.\u003c/p>\n\u003cp>“The ancestors of tomatoes were the size of my thumb and they tasted very bad,” said \u003ca title=\"Eduardo Blumwald's lab at UC Davis\" href=\"http://blumwald.ucdavis.edu/\" target=\"_blank\">Eduardo Blumwald\u003c/a>, plant biologist at the University of California at Davis. “And breeding gave us what we have right now.”\u003c/p>\n\u003cfigure id=\"attachment_54133\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste.jpg\">\u003cimg class=\"size-thumbnail wp-image-54133\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Tomato-paste-300x169.jpg\" alt=\"Tomato paste made from genetically engineered tomatoes in the mid-1990s.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the mid-1990s, tomatoes genetically engineered in California were made into a tomato paste that sold well in England. But the tomatoes were short-lived. Photo: Alan McHughen.\u003c/figcaption>\u003c/figure>\n\u003cp>The first genetically engineered food to be commercialized, the Flavr Savr tomato, was sold by Calgene, a Davis company, starting in 1994. The tomato was engineered to stay firm on the vine for longer, but it was short-lived.\u003c/p>\n\u003cp>Monsanto, the Missouri-based seed company, started selling genetically engineered soybeans and cotton in 1996. The soybeans tolerate the herbicide Roundup, so that farmers can spray it on weeds without hurting their crop in the process. The cotton keeps away pests like the bollworm.\u003c/p>\n\u003ch3>2. How do these two techniques work?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>“Classical plant breeding involves taking the female eggs from one plant and bringing them together with the male parts of another plant,” said \u003ca title=\"Peggy Lemaux, UC Berkeley\" href=\"http://pmb.berkeley.edu/profile/plemaux\" target=\"_blank\">Peggy Lemaux\u003c/a>, plant biologist at the University of California at Berkeley. “And then all that genetic information gets mixed up. Half of the information in the progeny – or children – of that cross comes from the mother and half comes from the father. And it just all gets mixed up.”\u003c/p>\n\u003cp>Depending on the plant, breeders use different strategies to cross them. Corn breeders, for example, gather pollen from female plants and shake it onto male plants. \u003ca title=\"Cucumber breeding\" href=\"http://www.youtube.com/watch?v=V5a-coN2Xgg&list=UUqyLv50NSDw9MHhtZ3OBrBw&index=8\" target=\"_blank\">Plants such as cucumbers\u003c/a> usually contain both female and male flowers on each plant. Breeders remove the male part from one flower and attach it to a female flower.\u003c/p>\n\u003cfigure id=\"attachment_54129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun.jpg\">\u003cimg class=\"size-thumbnail wp-image-54129\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/05/Gene-gun-300x169.jpg\" alt='\"Gene gun\" at the University of California-Berkeley' width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plant biologist Peggy Lemaux, at the University of California-Berkeley, uses a \"gene gun\" to genetically engineer crops like corn.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast with breeding, genetic engineering involves only one or a few genes.\u003c/p>\n\u003cp>“With genetic engineering, it’s just moving very small parts of the genetic information. You might take it out of one plant and move it into another plant,” said Lemaux.\u003c/p>\n\u003cp>In genetic engineering, genes can be transported into a plant by a type of soil bacterium. Or they can be injected into a plant using a tool called a gene gun.\u003c/p>\n\u003ch3>3. What can you do with each one?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Classical plant breeding allows scientists to do things like breed disease resistance or a higher-protein content into crops like wheat, said \u003ca title=\"UC Davis Wheat Breeding Program\" href=\"http://www.plantsciences.ucdavis.edu/dubcovsky/Breeding/WheatBreedingUCD.htm\" target=\"_blank\">Jorge Dubcovsky\u003c/a>, leader of the wheat breeding program at the University of California at Davis.\u003c/p>\n\u003cp>But when they’re breeding, scientists have to cross plants that are closely related to each other.\u003c/p>\n\u003cp>“Classical breeding is done between closely related plants, so you might take a wild variety of rice, for example, and you could cross that with modern cultivated rice,” said Peggy Lemaux. “However, maybe there are traits that you want, that you can’t find in a wild variety of rice. Maybe you want to introduce some vitamin or mineral, and you can’t find a wild rice species that would give you that particular trait. So what you have to do is you have to go and find some other organism that does make, let’s say, vitamin A, and you can pull that information out from that plant and put it in.”\u003c/p>\n\u003cp>In that scenario, genetic engineering would be required. Engineering would also be required to tweak a gene in such a way that it produces more or less of a desired trait.\u003c/p>\n\u003ch3>4. Is conventional plant breeding low-tech, while genetic engineering is high-tech?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Genetic engineering can be more expensive than conventional plant breeding, and is usually faster. But this doesn’t mean that breeding is as low-tech as you might think. In the past 15 years or so, plant breeders have been able to speed up the crossing process by using \u003ca title=\"Marker Assisted Selection in Wheat \" href=\"http://maswheat.ucdavis.edu/Education/animations/anim_mas.htm\" target=\"_blank\">genetic markers\u003c/a>.\u003c/p>\n\u003cp>“The markers allow me to see the genes that I have bred into a plant,” said Jorge Dubcovsky.\u003c/p>\n\u003cp>Many genes that scientists set out to breed into plants are difficult to see and expensive to find within the plant. A genetic marker is a piece of DNA that is easy to see and inexpensive to find within a plant. So scientists identify the markers that are on either side of the gene they’re trying to breed into a plant. This way, when they have crossed their plants to contain that gene, they can easily and inexpensively find out which plants contain their gene of interest by looking for the markers, rather than for the gene. Markers are like tiny flags on either side of the gene that make it visible to researchers.\u003c/p>\n\u003ch3>5. Do scientists do either one \u003cem>or \u003c/em>the other?\u003c/h3>\n\u003cp> \u003c/p>\n\u003cp>Usually, some researchers specialize in plant breeding and others in genetic engineering. But both types of scientists work closely to improve crops, said Eduardo Blumwald, who is genetically engineering rice to be drought-tolerant.\u003c/p>\n\u003cp>“We are placing new genes in those varieties which plant breeders have bred,” said Blumwald.\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/53198/next-meal-engineering-food","authors":["6186"],"series":["quest_11767"],"categories":["quest_4","quest_9","quest_3229","quest_12"],"tags":["quest_11968","quest_1081","quest_11426","quest_11965","quest_1238","quest_11520","quest_13","quest_11967","quest_11966","quest_13364","quest_2893","quest_11374","quest_3071"],"collections":["quest_3354"],"featImg":"quest_54118","label":"quest_11767"},"quest_45172":{"type":"posts","id":"quest_45172","meta":{"index":"posts_1716263798","site":"quest","id":"45172","score":null,"sort":[1348819240000]},"parent":0,"labelTerm":{"site":"quest","term":13295},"blocks":[],"publishDate":1348819240,"format":"video","disqusTitle":"Uncool Cherries","title":"Uncool Cherries","headTitle":"Heat and Harvest | QUEST | KQED Science","content":"\u003cp>\u003cstrong>Uncool Cherries\u003c/strong> looks at the challenges facing cherry growers near Stockton. Life is hardly a bowl of cherries if you're trying to grow them in California lately. Cherries and other major fruit crops need a certain number of \"chilling hours\" in order to produce healthy blossoms and fruit. But in recent years, the spring nights have brought warmer temperatures and less of the legendary Valley fog that helps keep the chill on. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>Uncool Cherries\u003c/strong>is one of the three stories in \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/video/heat-and-harvest/\" title=\"Heat and Harvest\" target=\"_blank\">Heat and Harvest\u003c/a>\u003c/strong>, a half-hour documentary on how climate change is challenging California’s $30 billion agricultural industry. \u003cstrong>Heat and Harvest \u003c/strong>is a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a> and airs on KQED channel 9 on Friday Sept. 28 and Monday Oct. 1 at 7:30 pm. The film also airs on PBS stations around California in September and October. Check local listings.\u003c/p>\n\u003ch3>Higher temperatures bring new struggles to California grape and cherry growers\u003c/h3>\n\u003cp>By Mark Schapiro\u003cbr>\nCenter for Investigative Reporting\u003c/p>\n\u003cp>\u003cem>This article is part 2 of a two-part series published in newspapers across California on Fri. Sept. 28.\u003c/em>\u003c/p>\n\u003cp>Farmers have always been gamblers, long accustomed to betting on the probabilities of the weather. But for the Napa Valley, where the temperatures have been ideal for the wine industry, the changes could be significant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“They’re used to rolling the dice every year,” said \u003ca href=\"http://creeksidescience.com/people/\" title=\"Stuart Weiss bio\" target=\"_blank\">Stuart Weiss\u003c/a>, a conservation biologist and chief scientist at the \u003ca href=\"http://creeksidescience.com/\" title=\"Creekside Center for Earth Observation\" target=\"_blank\">Creekside Center for Earth Observation\u003c/a>, which assists growers and municipalities dealing with the disruptions caused by the changing climate. “Now, though, climate change is stacking the dice.”\u003c/p>\n\u003cp>Over the next 30 years, Weiss estimates, the temperature in the Napa Valley will rise by 1.8 degrees – an 80 percent jump over previous rates, which were about 1 degree every three decades since temperatures were first recorded in 1896. \u003c/p>\n\u003cp>He has turned worries about climate change into a business opportunity: His other company, \u003ca href=\"http://www.viticision.com/\" title=\"Viticision\" target=\"_blank\">Viticision\u003c/a>, consults with growers facing the shifting conditions on their land. \u003c/p>\n\u003caside class=\"pullquote alignleft\">California produces 95 percent of the country’s apricots, almonds, artichokes, figs, kiwis, raisin grapes, olives, cling peaches, dried plums, persimmons, pistachios and walnuts. \u003c/aside>\n\u003cp>Weiss, who has been studying butterflies since his days at Stanford University, realized eight years ago that what he was learning about the Lepidoptera family could be applied to wine grapes. \u003c/p>\n\u003cp>He noticed that the processes that a caterpillar larva uses to metabolize energy drawn from the sun and water prior to its emergence as a butterfly were similar to how a grapevine metabolizes the same elements before producing a fully formed wine grape.\u003c/p>\n\u003cp>Now, he consults with wineries dealing with the alterations in sun and water triggered by climate change. \u003c/p>\n\u003cp>“The verbs are the same,” Weiss said. “It’s just the nouns that have shifted.”\u003c/p>\n\u003cp>Alterations in the California climate have prompted the insurance industry to start assessing the potential damage and its financial exposure.\u003c/p>\n\u003cp>The nation’s crop insurance system, a hybrid of private insurers backed by the \u003ca href=\"http://www.rma.usda.gov/\" title=\"Risk Management Agency\" target=\"_blank\">U.S. Department of Agriculture’s Risk Management Agency\u003c/a>, has been paying out steadily increasing amounts for weather-related damages across the country, according to the Congressional Research Service – from $2.1 billion in 2000 to a record-breaking $12.1 billion last year. This summer’s drought in the Midwest is expected to further catapult insurance payments. \u003c/p>\n\u003cp>Although it’s difficult to distinguish how many extreme events would have occurred without the atmospheric concentration of CO2, the Risk Management Agency now has identified climate change as one of the major risk factors for U.S. agriculture. \u003c/p>\n\u003caside class=\"pullquote alignleft\">The Risk Management Agency now has identified climate change as one of the major risk factors for U.S. agriculture. \u003c/aside>\n\u003cp>In a 2010 report, it paid particular attention to the vulnerabilities of California, which produces 95 percent of the country’s apricots, almonds, artichokes, figs, kiwis, raisin grapes, olives, cling peaches, dried plums, persimmons, pistachios and walnuts. \u003c/p>\n\u003cp>“Since the production of these commodities is so concentrated into one geographical area the climatic impacts in these agricultural markets could be profound,” the report concluded.\u003c/p>\n\u003cp>The agency even suggested an adaptation strategy that sounds very much like the breeding efforts already under way at nurseries across the Central Valley: more research into “drought-tolerant, heat-tolerant, and other crop varieties better suited to the changing conditions.”\u003cbr>\nThe California office of the Risk Management Agency is considering whether year-round farming is a reasonable risk for the agency to assume in the Central and Imperial valleys, where water stresses are intensifying. \u003c/p>\n\u003cp>In the Central Valley, the agency is considering requiring farmers relying on nonirrigated water to fallow some of their land during the summer months to hedge against potential losses when water supplies fall short. \u003c/p>\n\u003cp>And last year, the agency withdrew its insurance rating for parts of Imperial County, which it determined was uninsurable for proposed wheat farming due to concerns about the reliability of the water supply.\u003c/p>\n\u003cp>The high volatility associated with climate change prompted a team of Silicon Valley entrepreneurs to found the first insurance company, \u003ca href=\"http://www.climate.com/\" title=\"The Climate Corporation\" target=\"_blank\">The Climate Corporation\u003c/a>, to focus exclusively on insuring against swings in the weather. \u003c/p>\n\u003caside class=\"pullquote alignleft\">The high volatility associated with climate change prompted a team of Silicon Valley entrepreneurs to found the first insurance company to focus exclusively on insuring against swings in the weather.\u003c/aside>\n\u003cp>\u003ca href=\"http://www.climate.com/company/leadership/\" title=\"David Friedberg bio\" target=\"_blank\">David Friedberg\u003c/a> was a corporate development executive at Google before founding the company in San Francisco in 2006, as farmers found themselves at the front lines of climate change. \u003c/p>\n\u003cp>“Things are getting far more erratic and difficult to predict,” said Friedberg, whose background is in physics and mathematics.\u003c/p>\n\u003cp>One likely result of the atmospheric tumult, he added, is rising food prices. \u003c/p>\n\u003cp>“Farmers are having to hedge and pay for insurance claims,” he said. “That increases the price of food, and when they experience losses, we and others pay them for those losses, but that also means their food is not being produced.”\u003c/p>\n\u003cp>For example, the effects of the Midwest drought this summer, which has devastated food crops for cattle and chicken – mostly corn and soybeans – will be rippling back to California in the form of prices that are 10 to 15 percent higher for beef, milk and poultry, according to the USDA and other analysts. \u003c/p>\n\u003cp>\u003cstrong>Wine country climate shake-up\u003c/strong>\u003c/p>\n\u003cp>Napa vintners already are feeling the effects of the changing odds. In 2010, the wine industry had one of its worst years on record when days of record-breaking heat in August were followed by a few freakish days of frost. \u003c/p>\n\u003cfigure id=\"attachment_45202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg\" alt=\"\" title=\"Wine grapes in Napa Valley\" width=\"640\" height=\"360\" class=\"size-full wp-image-45202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine grapes in Napa Valley are ripening earlier in the season. This shrinks the timespan for their full development. Photo: Joan Johnson, KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>Weiss, the conservation biologist, cites a map that offers a sobering perspective on future Napa varietals, demonstrating how the increasing heat is triggering the ripening process earlier in the season – from the first week of October, for example, into the third or fourth week of September, which shrinks the timespan for full development of wine grapes. \u003c/p>\n\u003cp>“You’re ripening earlier in a warmer time of the year under a warmer climate, so you’re getting a double whammy,” he said. Even just a week’s difference, he said, can have an impact on the quality of a cabernet sauvignon. \u003c/p>\n\u003caside class=\"pullquote alignleft\">“There are a lot of similarities between Australia and California, and if we don’t look to places that have undergone this sort of ‘first shot across the bow’ of the effect of climate change, I think we’d be doing ourselves a disservice.” Stuart Weiss, conservation biologist\u003c/aside>\n\u003cp>Jeff Yasui, director of the California office of the Risk Management Agency, said one sign of the growing stress in wine country is that over the past four years, the number of wine grape growers who increased their insurance coverage from the base-level policy – which covers half of all losses – to more substantial, and more expensive, protection increased from 28 percent of all policies to 40 percent this year. \u003c/p>\n\u003cp>One of Weiss’ clients is \u003ca href=\"http://www.treasurywineestates.com/\" title=\"Treasury Wine Estates\" target=\"_blank\">Treasury Wine Estates\u003c/a>, one of the largest wine companies in Australia, which also owns some 6,000 acres and eight labels – including Beringer Vineyards, Stags’ Leap Winery and Souverain – in Napa and Sonoma counties. \u003c/p>\n\u003cp>Australia experienced an early taste of climate change in 2009 and 2010, Weiss said, when heat waves and drought led to dramatic drops in yield from shriveled grapevines, leading to significant financial losses for the country’s wine industry. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.csiro.au/\" title=\"CSIRO\" target=\"_blank\">national science agency of Australia\u003c/a> warns that as the weather gets hotter, the growing season for Australian wines is steadily shrinking – at a rate that’s been accelerating over the past 40 years, a phenomenon similar to that which Weiss has identified in Napa County. \u003c/p>\n\u003cp>“There are a lot of similarities between Australia and California,” Weiss said, “and if we don’t look to places that have undergone this sort of ‘first shot across the bow’ of the effect of climate change, I think we’d be doing ourselves a disservice.” \u003c/p>\n\u003cp>From his home office on a rustic road in Menlo Park, shaded by a huge oak tree, Weiss uses sophisticated monitors in the fields to track the increasing amount of sun hitting each grape and attempt to predict how moving a row by a few feet, or adjusting a trellis, might offer protection against the sun’s intensifying rays. \u003c/p>\n\u003cp>“That’s how climate change is happening,” Weiss said. “Slow but steady increases in heat are already causing disarray in wine country.” \u003c/p>\n\u003caside class=\"pullquote alignleft\">“Slow but steady increases in heat are already causing disarray in wine country.” Stuart Weiss\u003c/aside>\n\u003cp>With that information, he’s able to suggest how wineries could move forward. Vineyards generally are productive over 25-year spans; it takes about five years for new vines to start producing grapes, and the vines generally are replaced every 25 to 30 years. Current vines were planted at a time of weather patterns that are now changing. \u003c/p>\n\u003cp>Many fields are at the end of their 25-year cycle and are about to be replanted. Weiss also offers advice on the varietals most suited to the next quarter-century of changing climate – whether to plant, for example, another crop of cabernet sauvignon, which thrives in cooler climates, or a more heat-tolerant variety like pinot noir, zinfandel or chardonnay. \u003c/p>\n\u003cp>“With the new cycle, we don’t want to lock in mistakes,” Weiss said.\u003c/p>\n\u003cp>\u003cstrong>Cherry crops feel the heat \u003c/strong>\u003c/p>\n\u003cp>For a look into the future, consider what’s already happening to the state’s cherry crop.\u003c/p>\n\u003cp>Last April, the cherries were blooming in the Colombini family orchard in the San Joaquin Valley, their pink and white blossoms a signal that the harvest would be coming in six weeks’ time.\u003c/p>\n\u003cfigure id=\"attachment_45180\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg\" alt=\"\" title=\"Workers pack cherries at Delta Packing, Modesto, California\" width=\"640\" height=\"360\" class=\"size-full wp-image-45180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/09/ch09_packflr_resized1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers pack cherries at Delta Packing, in Modesto. This year, the company saw another 50 percent drop in cherries from previous years. Photo: Center for Investigative Reporting. \u003c/figcaption>\u003c/figure>\n\u003cp>But there was trouble lurking under those delicate blossoms. Jeff Colombini, director of the family company, Lodi Farming, pointed to the erratic blooms on his trees – a blossom here, a blossom there, but many stunted, half-grown blossoms. That is a sign, he said, of the “stresses that come with not enough chill hours.”\u003c/p>\n\u003cp>Most of the highest-quality cherry varieties in the state are tuned for a November or December chill, which functions to slow down the metabolism of the nascent fruits and thus elongates the ripening process that comes with the onset of warmer weather. \u003c/p>\n\u003caside class=\"pullquote alignleft\">Too much time in the sun during the budding process leads to what shoppers regularly encounter: “doubling,” in which two cherries are fused like conjoined twins, and “spurring,” a little raisinlike growth stuck to the side of the fruit.\u003c/aside>\n\u003cp>For a perfect California cherry, the trees need 1,200 to 1,400 hours of “chill time.” But Joseph Grant, a UC Cooperative Extension farm adviser based in Stockton, said that lately, cherry growers have been seeing more like 1,000 to 1,100 hours per season. \u003c/p>\n\u003cp>Another factor may be the fog: Early results from a study at UC Berkeley’s College of Natural Resources suggest that a lack of the usual fog hours also might be contributing to overheating of cherry buds at a time when they need to be shaded from the sun.\u003c/p>\n\u003cp>“We’re seeing those low-chill effects every year now, as opposed to how we used to see them once every 10 years or so,” Grant said. \u003c/p>\n\u003cp>While the overall cherry crop recovered late in the season, the overall effect of the shortened chill, according to Grant, is declining quality of California cherries. They’re shrinking in size, and the extended ripening time means the cherries are not as firm. When rains came unexpectedly during harvest time last year, yields dropped in parts of the county by more than half. This year, the Delta Packing Co., based in Lodi, saw another 50 percent drop in cherries from previous years, according to Matt Nowak, a sales representative for the company. \u003c/p>\n\u003cp>“The lack of chilly nights in the winter makes cherries one of the most vulnerable to climate change,” said \u003ca href=\"http://foodsecurity.stanford.edu/people/david_lobell\" title=\"David Lobell bio\" target=\"_blank\">David Lobell\u003c/a>, a fellow at Stanford’s Center on Food Security and the Environment. Lobell co-wrote a report published last November predicting dramatic declines in cherry yields under a 2-degree warming scenario. \u003c/p>\n\u003cp>\u003cstrong>Crop insurance in the red\u003c/strong>\u003c/p>\n\u003cp>Until 2000, there was no government-subsidized insurance program for cherry farmers. But that year, according to Yasui, of the Risk Management Agency, farmers began responding to the turbulent weather by requesting that the USDA extend them coverage. Since then, there’s been a steady rise in cherry farmers obtaining climate-related insurance.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“The climate here around Stockton is looking more and more like the climate down in Bakersfield.” Joseph Grant, farm adviser \u003c/aside>\n\u003cp>Last year, California cherry growers received a record $22.5 million in crop insurance payouts – sending crop insurers into the red. For every $1 paid into the system for cherry policies that year, $1.60 was paid to farmers. The USDA paid out almost $8 million to subsidize the losses. \u003c/p>\n\u003cp>“What’s happening,” Grant said, “is that the climate here around Stockton is looking more and more like the climate down in Bakersfield.” \u003c/p>\n\u003cp>Two parallel changes are unfolding at either end of the San Joaquin Valley. The northern cherries, planted decades ago during cooler climactic conditions, now are growing in conditions more like those farther south in Bakersfield. \u003c/p>\n\u003cp>And specially tailored varieties in the south are being grown in conditions far hotter than the temperatures for which they were bred. A lack of chill in the northern San Joaquin is damaging cherries, while higher temperatures are harming cherries in the southern San Joaquin. \u003c/p>\n\u003cp>Another consequence of the longer and hotter ripening season, Grant said, is “deformities in the cherry flowers and abnormalities in the fruit.” \u003c/p>\n\u003cfigure id=\"attachment_45176\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized1.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized1-300x169.jpg\" alt=\"\" title=\"Cherry blossom\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-45176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherries need a certain number of \"chilling hours\" to form perfect fruit. Warmer temperatures and less fog are impacting the California cherry harvest. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Too much time in the sun during the budding process leads to what shoppers regularly encounter: “doubling,” in which two cherries are fused like conjoined twins, and “spurring,” a little raisinlike growth stuck to the side of the fruit.\u003c/p>\n\u003cp>Those deformities generally weaken the position of California cherries in the marketplace, threatening California’s competitive advantage in producing cherries earlier in the season than in Oregon and Washington – where the climate for the fruit remains ideal.\u003c/p>\n\u003cp>Cherries’ protracted ripening, according to Colombini, also means that the farm workers whom he and other growers usually hire for a week or so during harvest season must be hired for an extra two or three weeks – which means more payroll and more expensive cherries.\u003c/p>\n\u003cp>“The problem down the line here in California is that we could see the displacement of an entire industry,” Grant said. “You may have better conditions up north, but Joe Farmer has land here, not in Oregon.”\u003c/p>\n\u003cp>Ultimately, said Paul Wenger, president of the \u003ca href=\"http://www.cfbf.com/\" title=\"California Farm Bureau Federation\" target=\"_blank\">California Farm Bureau Federation\u003c/a>, farmers are “dealing with the changing climate every day.” Wenger raises almonds in the Central Valley.\u003c/p>\n\u003cp>“Farmers are adaptable,” he said. “If crops aren’t working in one place, they’ll switch crops. Or they’ll move their crops.” \u003c/p>\n\u003cp>\u003cem>This story was edited by Robert Salladay and copy edited by Nikki Frick and Christine Lee. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This story was produced by the nonprofit \u003ca href=\"http://cironline.org/\" title=\"Center for Investigative Reporting\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, the country’s largest investigative reporting team, in collaboration with KQED. Mark Schapiro can be reached at \u003ca href=\"mailto:mschapiro@cironline.org\">mschapiro@cironline.org\u003c/a>.\u003c/p>\n\n","disqusIdentifier":"45172 http://science.kqed.org/quest/?post_type=videos&p=45172","disqusUrl":"https://ww2.kqed.org/quest/2012/09/28/uncool-cherries/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2881,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":67},"modified":1457567118,"excerpt":"Climate change is contributing to reduced cherry yields in California. This video is part of the Heat and Harvest series, co-produced by KQED and the Center for Investigative Reporting.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Climate change is contributing to reduced cherry yields in California. This video is part of the Heat and Harvest series, co-produced by KQED and the Center for Investigative Reporting.","title":"Uncool Cherries | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Uncool Cherries","datePublished":"2012-09-28T01:00:40-07:00","dateModified":"2016-03-09T15:45:18-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"uncool-cherries","status":"publish","videoEmbed":"https://www.youtube.com/watch?v=aU6pWKkfYd0","path":"/quest/45172/uncool-cherries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Uncool Cherries\u003c/strong> looks at the challenges facing cherry growers near Stockton. Life is hardly a bowl of cherries if you're trying to grow them in California lately. Cherries and other major fruit crops need a certain number of \"chilling hours\" in order to produce healthy blossoms and fruit. But in recent years, the spring nights have brought warmer temperatures and less of the legendary Valley fog that helps keep the chill on. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>Uncool Cherries\u003c/strong>is one of the three stories in \u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/video/heat-and-harvest/\" title=\"Heat and Harvest\" target=\"_blank\">Heat and Harvest\u003c/a>\u003c/strong>, a half-hour documentary on how climate change is challenging California’s $30 billion agricultural industry. \u003cstrong>Heat and Harvest \u003c/strong>is a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a> and airs on KQED channel 9 on Friday Sept. 28 and Monday Oct. 1 at 7:30 pm. The film also airs on PBS stations around California in September and October. Check local listings.\u003c/p>\n\u003ch3>Higher temperatures bring new struggles to California grape and cherry growers\u003c/h3>\n\u003cp>By Mark Schapiro\u003cbr>\nCenter for Investigative Reporting\u003c/p>\n\u003cp>\u003cem>This article is part 2 of a two-part series published in newspapers across California on Fri. Sept. 28.\u003c/em>\u003c/p>\n\u003cp>Farmers have always been gamblers, long accustomed to betting on the probabilities of the weather. But for the Napa Valley, where the temperatures have been ideal for the wine industry, the changes could be significant.\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>“They’re used to rolling the dice every year,” said \u003ca href=\"http://creeksidescience.com/people/\" title=\"Stuart Weiss bio\" target=\"_blank\">Stuart Weiss\u003c/a>, a conservation biologist and chief scientist at the \u003ca href=\"http://creeksidescience.com/\" title=\"Creekside Center for Earth Observation\" target=\"_blank\">Creekside Center for Earth Observation\u003c/a>, which assists growers and municipalities dealing with the disruptions caused by the changing climate. “Now, though, climate change is stacking the dice.”\u003c/p>\n\u003cp>Over the next 30 years, Weiss estimates, the temperature in the Napa Valley will rise by 1.8 degrees – an 80 percent jump over previous rates, which were about 1 degree every three decades since temperatures were first recorded in 1896. \u003c/p>\n\u003cp>He has turned worries about climate change into a business opportunity: His other company, \u003ca href=\"http://www.viticision.com/\" title=\"Viticision\" target=\"_blank\">Viticision\u003c/a>, consults with growers facing the shifting conditions on their land. \u003c/p>\n\u003caside class=\"pullquote alignleft\">California produces 95 percent of the country’s apricots, almonds, artichokes, figs, kiwis, raisin grapes, olives, cling peaches, dried plums, persimmons, pistachios and walnuts. \u003c/aside>\n\u003cp>Weiss, who has been studying butterflies since his days at Stanford University, realized eight years ago that what he was learning about the Lepidoptera family could be applied to wine grapes. \u003c/p>\n\u003cp>He noticed that the processes that a caterpillar larva uses to metabolize energy drawn from the sun and water prior to its emergence as a butterfly were similar to how a grapevine metabolizes the same elements before producing a fully formed wine grape.\u003c/p>\n\u003cp>Now, he consults with wineries dealing with the alterations in sun and water triggered by climate change. \u003c/p>\n\u003cp>“The verbs are the same,” Weiss said. “It’s just the nouns that have shifted.”\u003c/p>\n\u003cp>Alterations in the California climate have prompted the insurance industry to start assessing the potential damage and its financial exposure.\u003c/p>\n\u003cp>The nation’s crop insurance system, a hybrid of private insurers backed by the \u003ca href=\"http://www.rma.usda.gov/\" title=\"Risk Management Agency\" target=\"_blank\">U.S. Department of Agriculture’s Risk Management Agency\u003c/a>, has been paying out steadily increasing amounts for weather-related damages across the country, according to the Congressional Research Service – from $2.1 billion in 2000 to a record-breaking $12.1 billion last year. This summer’s drought in the Midwest is expected to further catapult insurance payments. \u003c/p>\n\u003cp>Although it’s difficult to distinguish how many extreme events would have occurred without the atmospheric concentration of CO2, the Risk Management Agency now has identified climate change as one of the major risk factors for U.S. agriculture. \u003c/p>\n\u003caside class=\"pullquote alignleft\">The Risk Management Agency now has identified climate change as one of the major risk factors for U.S. agriculture. \u003c/aside>\n\u003cp>In a 2010 report, it paid particular attention to the vulnerabilities of California, which produces 95 percent of the country’s apricots, almonds, artichokes, figs, kiwis, raisin grapes, olives, cling peaches, dried plums, persimmons, pistachios and walnuts. \u003c/p>\n\u003cp>“Since the production of these commodities is so concentrated into one geographical area the climatic impacts in these agricultural markets could be profound,” the report concluded.\u003c/p>\n\u003cp>The agency even suggested an adaptation strategy that sounds very much like the breeding efforts already under way at nurseries across the Central Valley: more research into “drought-tolerant, heat-tolerant, and other crop varieties better suited to the changing conditions.”\u003cbr>\nThe California office of the Risk Management Agency is considering whether year-round farming is a reasonable risk for the agency to assume in the Central and Imperial valleys, where water stresses are intensifying. \u003c/p>\n\u003cp>In the Central Valley, the agency is considering requiring farmers relying on nonirrigated water to fallow some of their land during the summer months to hedge against potential losses when water supplies fall short. \u003c/p>\n\u003cp>And last year, the agency withdrew its insurance rating for parts of Imperial County, which it determined was uninsurable for proposed wheat farming due to concerns about the reliability of the water supply.\u003c/p>\n\u003cp>The high volatility associated with climate change prompted a team of Silicon Valley entrepreneurs to found the first insurance company, \u003ca href=\"http://www.climate.com/\" title=\"The Climate Corporation\" target=\"_blank\">The Climate Corporation\u003c/a>, to focus exclusively on insuring against swings in the weather. \u003c/p>\n\u003caside class=\"pullquote alignleft\">The high volatility associated with climate change prompted a team of Silicon Valley entrepreneurs to found the first insurance company to focus exclusively on insuring against swings in the weather.\u003c/aside>\n\u003cp>\u003ca href=\"http://www.climate.com/company/leadership/\" title=\"David Friedberg bio\" target=\"_blank\">David Friedberg\u003c/a> was a corporate development executive at Google before founding the company in San Francisco in 2006, as farmers found themselves at the front lines of climate change. \u003c/p>\n\u003cp>“Things are getting far more erratic and difficult to predict,” said Friedberg, whose background is in physics and mathematics.\u003c/p>\n\u003cp>One likely result of the atmospheric tumult, he added, is rising food prices. \u003c/p>\n\u003cp>“Farmers are having to hedge and pay for insurance claims,” he said. “That increases the price of food, and when they experience losses, we and others pay them for those losses, but that also means their food is not being produced.”\u003c/p>\n\u003cp>For example, the effects of the Midwest drought this summer, which has devastated food crops for cattle and chicken – mostly corn and soybeans – will be rippling back to California in the form of prices that are 10 to 15 percent higher for beef, milk and poultry, according to the USDA and other analysts. \u003c/p>\n\u003cp>\u003cstrong>Wine country climate shake-up\u003c/strong>\u003c/p>\n\u003cp>Napa vintners already are feeling the effects of the changing odds. In 2010, the wine industry had one of its worst years on record when days of record-breaking heat in August were followed by a few freakish days of frost. \u003c/p>\n\u003cfigure id=\"attachment_45202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg\" alt=\"\" title=\"Wine grapes in Napa Valley\" width=\"640\" height=\"360\" class=\"size-full wp-image-45202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/09/030-Grapes-6-29-07_resized-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine grapes in Napa Valley are ripening earlier in the season. This shrinks the timespan for their full development. Photo: Joan Johnson, KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>Weiss, the conservation biologist, cites a map that offers a sobering perspective on future Napa varietals, demonstrating how the increasing heat is triggering the ripening process earlier in the season – from the first week of October, for example, into the third or fourth week of September, which shrinks the timespan for full development of wine grapes. \u003c/p>\n\u003cp>“You’re ripening earlier in a warmer time of the year under a warmer climate, so you’re getting a double whammy,” he said. Even just a week’s difference, he said, can have an impact on the quality of a cabernet sauvignon. \u003c/p>\n\u003caside class=\"pullquote alignleft\">“There are a lot of similarities between Australia and California, and if we don’t look to places that have undergone this sort of ‘first shot across the bow’ of the effect of climate change, I think we’d be doing ourselves a disservice.” Stuart Weiss, conservation biologist\u003c/aside>\n\u003cp>Jeff Yasui, director of the California office of the Risk Management Agency, said one sign of the growing stress in wine country is that over the past four years, the number of wine grape growers who increased their insurance coverage from the base-level policy – which covers half of all losses – to more substantial, and more expensive, protection increased from 28 percent of all policies to 40 percent this year. \u003c/p>\n\u003cp>One of Weiss’ clients is \u003ca href=\"http://www.treasurywineestates.com/\" title=\"Treasury Wine Estates\" target=\"_blank\">Treasury Wine Estates\u003c/a>, one of the largest wine companies in Australia, which also owns some 6,000 acres and eight labels – including Beringer Vineyards, Stags’ Leap Winery and Souverain – in Napa and Sonoma counties. \u003c/p>\n\u003cp>Australia experienced an early taste of climate change in 2009 and 2010, Weiss said, when heat waves and drought led to dramatic drops in yield from shriveled grapevines, leading to significant financial losses for the country’s wine industry. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.csiro.au/\" title=\"CSIRO\" target=\"_blank\">national science agency of Australia\u003c/a> warns that as the weather gets hotter, the growing season for Australian wines is steadily shrinking – at a rate that’s been accelerating over the past 40 years, a phenomenon similar to that which Weiss has identified in Napa County. \u003c/p>\n\u003cp>“There are a lot of similarities between Australia and California,” Weiss said, “and if we don’t look to places that have undergone this sort of ‘first shot across the bow’ of the effect of climate change, I think we’d be doing ourselves a disservice.” \u003c/p>\n\u003cp>From his home office on a rustic road in Menlo Park, shaded by a huge oak tree, Weiss uses sophisticated monitors in the fields to track the increasing amount of sun hitting each grape and attempt to predict how moving a row by a few feet, or adjusting a trellis, might offer protection against the sun’s intensifying rays. \u003c/p>\n\u003cp>“That’s how climate change is happening,” Weiss said. “Slow but steady increases in heat are already causing disarray in wine country.” \u003c/p>\n\u003caside class=\"pullquote alignleft\">“Slow but steady increases in heat are already causing disarray in wine country.” Stuart Weiss\u003c/aside>\n\u003cp>With that information, he’s able to suggest how wineries could move forward. Vineyards generally are productive over 25-year spans; it takes about five years for new vines to start producing grapes, and the vines generally are replaced every 25 to 30 years. Current vines were planted at a time of weather patterns that are now changing. \u003c/p>\n\u003cp>Many fields are at the end of their 25-year cycle and are about to be replanted. Weiss also offers advice on the varietals most suited to the next quarter-century of changing climate – whether to plant, for example, another crop of cabernet sauvignon, which thrives in cooler climates, or a more heat-tolerant variety like pinot noir, zinfandel or chardonnay. \u003c/p>\n\u003cp>“With the new cycle, we don’t want to lock in mistakes,” Weiss said.\u003c/p>\n\u003cp>\u003cstrong>Cherry crops feel the heat \u003c/strong>\u003c/p>\n\u003cp>For a look into the future, consider what’s already happening to the state’s cherry crop.\u003c/p>\n\u003cp>Last April, the cherries were blooming in the Colombini family orchard in the San Joaquin Valley, their pink and white blossoms a signal that the harvest would be coming in six weeks’ time.\u003c/p>\n\u003cfigure id=\"attachment_45180\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg\" alt=\"\" title=\"Workers pack cherries at Delta Packing, Modesto, California\" width=\"640\" height=\"360\" class=\"size-full wp-image-45180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/09/ch09_packflr_resized1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/09/ch09_packflr_resized1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers pack cherries at Delta Packing, in Modesto. This year, the company saw another 50 percent drop in cherries from previous years. Photo: Center for Investigative Reporting. \u003c/figcaption>\u003c/figure>\n\u003cp>But there was trouble lurking under those delicate blossoms. Jeff Colombini, director of the family company, Lodi Farming, pointed to the erratic blooms on his trees – a blossom here, a blossom there, but many stunted, half-grown blossoms. That is a sign, he said, of the “stresses that come with not enough chill hours.”\u003c/p>\n\u003cp>Most of the highest-quality cherry varieties in the state are tuned for a November or December chill, which functions to slow down the metabolism of the nascent fruits and thus elongates the ripening process that comes with the onset of warmer weather. \u003c/p>\n\u003caside class=\"pullquote alignleft\">Too much time in the sun during the budding process leads to what shoppers regularly encounter: “doubling,” in which two cherries are fused like conjoined twins, and “spurring,” a little raisinlike growth stuck to the side of the fruit.\u003c/aside>\n\u003cp>For a perfect California cherry, the trees need 1,200 to 1,400 hours of “chill time.” But Joseph Grant, a UC Cooperative Extension farm adviser based in Stockton, said that lately, cherry growers have been seeing more like 1,000 to 1,100 hours per season. \u003c/p>\n\u003cp>Another factor may be the fog: Early results from a study at UC Berkeley’s College of Natural Resources suggest that a lack of the usual fog hours also might be contributing to overheating of cherry buds at a time when they need to be shaded from the sun.\u003c/p>\n\u003cp>“We’re seeing those low-chill effects every year now, as opposed to how we used to see them once every 10 years or so,” Grant said. \u003c/p>\n\u003cp>While the overall cherry crop recovered late in the season, the overall effect of the shortened chill, according to Grant, is declining quality of California cherries. They’re shrinking in size, and the extended ripening time means the cherries are not as firm. When rains came unexpectedly during harvest time last year, yields dropped in parts of the county by more than half. This year, the Delta Packing Co., based in Lodi, saw another 50 percent drop in cherries from previous years, according to Matt Nowak, a sales representative for the company. \u003c/p>\n\u003cp>“The lack of chilly nights in the winter makes cherries one of the most vulnerable to climate change,” said \u003ca href=\"http://foodsecurity.stanford.edu/people/david_lobell\" title=\"David Lobell bio\" target=\"_blank\">David Lobell\u003c/a>, a fellow at Stanford’s Center on Food Security and the Environment. Lobell co-wrote a report published last November predicting dramatic declines in cherry yields under a 2-degree warming scenario. \u003c/p>\n\u003cp>\u003cstrong>Crop insurance in the red\u003c/strong>\u003c/p>\n\u003cp>Until 2000, there was no government-subsidized insurance program for cherry farmers. But that year, according to Yasui, of the Risk Management Agency, farmers began responding to the turbulent weather by requesting that the USDA extend them coverage. Since then, there’s been a steady rise in cherry farmers obtaining climate-related insurance.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“The climate here around Stockton is looking more and more like the climate down in Bakersfield.” Joseph Grant, farm adviser \u003c/aside>\n\u003cp>Last year, California cherry growers received a record $22.5 million in crop insurance payouts – sending crop insurers into the red. For every $1 paid into the system for cherry policies that year, $1.60 was paid to farmers. The USDA paid out almost $8 million to subsidize the losses. \u003c/p>\n\u003cp>“What’s happening,” Grant said, “is that the climate here around Stockton is looking more and more like the climate down in Bakersfield.” \u003c/p>\n\u003cp>Two parallel changes are unfolding at either end of the San Joaquin Valley. The northern cherries, planted decades ago during cooler climactic conditions, now are growing in conditions more like those farther south in Bakersfield. \u003c/p>\n\u003cp>And specially tailored varieties in the south are being grown in conditions far hotter than the temperatures for which they were bred. A lack of chill in the northern San Joaquin is damaging cherries, while higher temperatures are harming cherries in the southern San Joaquin. \u003c/p>\n\u003cp>Another consequence of the longer and hotter ripening season, Grant said, is “deformities in the cherry flowers and abnormalities in the fruit.” \u003c/p>\n\u003cfigure id=\"attachment_45176\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized1.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/ch01_blossom_resized1-300x169.jpg\" alt=\"\" title=\"Cherry blossom\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-45176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherries need a certain number of \"chilling hours\" to form perfect fruit. Warmer temperatures and less fog are impacting the California cherry harvest. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Too much time in the sun during the budding process leads to what shoppers regularly encounter: “doubling,” in which two cherries are fused like conjoined twins, and “spurring,” a little raisinlike growth stuck to the side of the fruit.\u003c/p>\n\u003cp>Those deformities generally weaken the position of California cherries in the marketplace, threatening California’s competitive advantage in producing cherries earlier in the season than in Oregon and Washington – where the climate for the fruit remains ideal.\u003c/p>\n\u003cp>Cherries’ protracted ripening, according to Colombini, also means that the farm workers whom he and other growers usually hire for a week or so during harvest season must be hired for an extra two or three weeks – which means more payroll and more expensive cherries.\u003c/p>\n\u003cp>“The problem down the line here in California is that we could see the displacement of an entire industry,” Grant said. “You may have better conditions up north, but Joe Farmer has land here, not in Oregon.”\u003c/p>\n\u003cp>Ultimately, said Paul Wenger, president of the \u003ca href=\"http://www.cfbf.com/\" title=\"California Farm Bureau Federation\" target=\"_blank\">California Farm Bureau Federation\u003c/a>, farmers are “dealing with the changing climate every day.” Wenger raises almonds in the Central Valley.\u003c/p>\n\u003cp>“Farmers are adaptable,” he said. “If crops aren’t working in one place, they’ll switch crops. Or they’ll move their crops.” \u003c/p>\n\u003cp>\u003cem>This story was edited by Robert Salladay and copy edited by Nikki Frick and Christine Lee. \u003c/em>\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>This story was produced by the nonprofit \u003ca href=\"http://cironline.org/\" title=\"Center for Investigative Reporting\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, the country’s largest investigative reporting team, in collaboration with KQED. Mark Schapiro can be reached at \u003ca href=\"mailto:mschapiro@cironline.org\">mschapiro@cironline.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/45172/uncool-cherries","authors":["10385"],"series":["quest_13295"],"categories":["quest_6","quest_9","quest_3229","quest_3422","quest_3233"],"tags":["quest_11484","quest_2893","quest_3071"],"collections":["quest_3354"],"featImg":"quest_45175","label":"quest_13295"},"quest_45029":{"type":"posts","id":"quest_45029","meta":{"index":"posts_1716263798","site":"quest","id":"45029","score":null,"sort":[1348732818000]},"parent":0,"labelTerm":{"site":"quest","term":13295},"blocks":[],"publishDate":1348732818,"format":"video","disqusTitle":"Dry and Salted","title":"Dry and Salted","headTitle":"Heat and Harvest | QUEST | KQED Science","content":"\u003cp>\u003cstrong>Dry and Salted\u003c/strong> examines the major wildcards in California's farming future: water and salt. Growers are having to learn to get along with less of the first and more of the second. That can mean leaving once-productive fields fallow or having to find less water-intensive crops and irrigation methods. But water quality is also presenting a challenge as growers find themselves having to cope with salt in their groundwater and the threat of encroaching saltwater from rising seas. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cp>\u003cstrong>Dry and Salted \u003c/strong>is one of the three stories in \u003cstrong>\u003ca title=\"Heat and Harvest\" href=\"http://ww2.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">Heat and Harvest\u003c/a>\u003c/strong>, a half-hour documentary on how climate change is challenging California’s $30 billion agricultural industry. \u003cstrong>Heat and Harvest \u003c/strong>is a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a> and airs on KQED channel 9 on Friday Sept. 28 and Monday Oct. 1 at 7:30 pm. The film also airs on PBS stations around California in September and October. Check local listings.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003ch1>Volatile weather creates dramatic changes for California farmers\u003c/h1>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cbr>\nBy Mark Schapiro\u003cbr>\nCenter for Investigative Reporting\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This article is part 1 of a two-part series published in newspapers across California on Thurs. Sept. 27.\u003c/em>\u003c/p>\n\u003cp>Ten miles outside of Modesto, in the farming town of Hughson just off Highway 99, the \u003ca title=\"Duarte Nursery\" href=\"http://duartenursery.com/\" target=\"_blank\">Duarte Nursery\u003c/a> is at the front line of dramatic changes now under way in California’s immense agriculture industry.\u003c/p>\n\u003cfigure id=\"attachment_45068\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa08_Jduarte_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-45068\" title=\"John Duarte, of Duarte Nursery\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa08_Jduarte_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Duarte, of Duarte Nursery. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The family-run nursery, founded in 1976, is one of the largest in the United States, and there’s a good chance the berries, nuts and citrus fruits eaten across the West began their journey to market as seedlings in Duarte’s 30 acres of greenhouses, labs and breeding stations.\u003c/p>\n\u003cp>The nursery’s owners have built a thriving business using state-of-the-art techniques to develop varieties adapted to the particular conditions and pests California farmers face.\u003c/p>\n\u003cp>These days, according to John Duarte, president of the nursery, that means breeding for elevated levels of heat and salt, which researchers say are symptoms of climate change – even if Duarte doesn’t necessarily see it that way.\u003c/p>\n\u003cp>“Whether it’s carbon built up in the atmosphere or just friggin’ bad luck,” he said, “the conditions are straining us.”\u003c/p>\n\u003cp>The cause of Duarte’s woes might be in dispute among farmers in California’s $31 billion agriculture industry. But the symptoms are clear. From the vast fields of fruits and nuts in the Central Valley to the wineries of Napa and Sonoma, the increasingly volatile weather is altering the fundamental conditions for growing food, California’s largest industry.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Climate change already has cost farmers money. In the Central Valley, some growers are paying more for seeds designed to withstand the new extremes.\u003c/aside>\n\u003cp>Farmers are in many ways at the front line of climate change. They conjure food from soil, sunlight and water – all of which are profoundly affected, scientists say, by climate change. Stresses have emerged across the state as water supplies tighten. Rain is coming at unexpected times. Winters aren’t getting cold enough. And salt from the rising ocean is making its way into Central Valley water.\u003c/p>\n\u003cp>Climate change already has cost farmers money. In the Central Valley, some growers are paying more for seeds designed to withstand the new extremes.\u003c/p>\n\u003cp>At the nurseries and colleges in what Duarte calls “the Silicon Valley of agricultural innovation,” these changing conditions have forced botanists to look for varieties of almond, pepper, citrus, cherry and other crops resistant to drought and salt.\u003c/p>\n\u003cp>Other interests also are bracing for dramatic change. The crop insurance industry is calculating potential billion-dollar losses from extreme weather conditions, as well as the floods and fires that occur in their wake. Climate change could join the ranks of earthquake and hurricane insurance as a special – and hugely expensive – problem for insurers.\u003c/p>\n\u003cfigure id=\"attachment_45066\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa04_clone_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-45066\" title=\"Plant clone\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa04_clone_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Duarte, of Duarte Nursery, holds a plant that he's breeding to be more tolerant to heat and salt. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past 20 years, there has been more than $500 million in crop losses from heat waves, floods and ill-timed rainstorms in the heavily agricultural counties of San Joaquin, Merced, Kings, Kern, Napa and Sonoma, according to a study last year by a team of Stanford University researchers.\u003c/p>\n\u003cp>“Compared to 20 or 30 years ago, farmers are recognizing a lot more risk factors in climate events,” said Jeff Yasui, director of the \u003ca title=\"USDA Risk Management Agency\" href=\"http://www.rma.usda.gov/\" target=\"_blank\">U.S. Department of Agriculture’s Risk Management Agency office\u003c/a> in California, which handles crop insurance in the state.\u003c/p>\n\u003cp>Climate and agriculture scientists predicted much of this. \u003ca title=\"Charles Kolstad bio\" href=\"http://www2.bren.ucsb.edu/~kolstad/HmPg/\" target=\"_blank\">Charles Kolstad\u003c/a>, an environmental economist at UC Santa Barbara, said California agriculture is being hit with a trifecta of converging forces prompted by climate change: longer seasons of extreme heat, shorter cold seasons and dwindling water supplies.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Rain is coming at unexpected times. Winters aren’t getting cold enough. And salt from the rising ocean is making its way into Central Valley water.\u003c/aside>\n\u003cp>Yields of key crops are expected to drop significantly over the coming decades as climate change alters these growing conditions, according to a report Kolstad co-wrote for the state Environmental Protection Agency and Energy Commission and published last fall in the peer-reviewed journal Climatic Change.\u003c/p>\n\u003cp>Climate scientists believe the Earth’s average temperature will rise at least 2 degrees in the next four decades – their most conservative estimate. Along the way, the yields of citrus crops in the San Joaquin Valley are expected to drop about 18 percent, grapes about 6 percent, and cherries and other orchard crops about 9 percent.\u003c/p>\n\u003cp>Those crops – accustomed to the cooler edges of California’s climate – are showing declining yields already, according to the \u003ca title=\"National Agricultural Statistics Service\" href=\"http://www.nass.usda.gov/\" target=\"_blank\">USDA’s National Agricultural Statistics Service\u003c/a>. That could mean higher prices for consumers as the supply shrinks. This summer’s record droughts in the Midwest also prompted the USDA to predict a similar rise in prices driven by devastated yields for corn and soybeans, the primary food for chicken and cattle nationwide.\u003c/p>\n\u003cp>Kolstad and other scientists have focused on tree-based perennial crops because they are fixed in 25- to 30-year cycles and cannot easily be adapted to changing conditions. Switching a tree orchard from cherries, for example, to more heat-tolerant pistachios, avocados or tangerines can cost millions of dollars before the trees start bearing marketable fruit.\u003c/p>\n\u003cp>If California’s water crisis persists, seasonal vegetables and fruits also will be dramatically affected. Some already are.\u003c/p>\n\u003caside class=\"pullquote alignleft\">This year, Sacramento Delta water supplies are not expected to come anywhere close to filling the irrigation needs of Central Valley farmers.\u003c/aside>\n\u003cp>Much of the southern Central Valley, spreading along either side of Interstate 5, is now a patchwork of fallow fields, according to Gayle Holman with the \u003ca title=\"Westlands Water District\" href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\" target=\"_blank\">Westlands Water District\u003c/a> in Fresno. Thousands of acres that once grew onions, tomatoes, melons and other crops have been set aside by farmers because they can no longer obtain, or afford, water – a scarcity, scientists say, that is significantly due to the dramatic shifts in the timing of rainfalls in the state.\u003c/p>\n\u003cp>Those grower cutbacks are felt most acutely in Central Valley towns like Mendota, where farm workers can no longer find the seasonal fieldwork upon which they once relied. Official unemployment in the area ranges between 15 and 20 percent. Studies by the state’s Employment Development Department show an inverse correlation between water allocations and unemployment in the valley: The water supply goes down, and the unemployment rate goes up.\u003c/p>\n\u003cp>\u003cstrong>One problem, then another\u003c/strong>\u003c/p>\n\u003cp>Like just about everything having to do with climate change, the consequences unfold like a sequence of trapdoors. First, there’s the temperature, a jagged progression over the past decade of unusual highs and lows occurring at times of the year that can debilitate growing crops.\u003c/p>\n\u003cfigure id=\"attachment_45073\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/California_Aqueduct_and_fields_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45073\" title=\"California Aqueduct\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/California_Aqueduct_and_fields_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists warn that less water is coming into the system. Photo: Gabriela Quirós.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the water. California’s water sources are caught in a pincer: More water is needed at a time when less water is being delivered into the network of canals carrying it from the north to the agricultural regions in the south.\u003c/p>\n\u003cp>A precipitous drop in snowfall has led to declining water runoff in the San Joaquin and Sacramento rivers in the spring and summer months, when it’s central to irrigation in the valley. Over the past century, the state \u003ca title=\"Department of Water Resources\" href=\"http://www.water.ca.gov/\" target=\"_blank\">Department of Water Resources\u003c/a> has measured a steady 10 percent decline in runoff from April to July. In recent years, however, the rate has accelerated to as much as 20 percent during those critical months.\u003c/p>\n\u003cp>For the three years between 2006 and 2009, the runoff amounted to the equivalent of two “normal” years, according to John Leahigh, chief of operations planning for the \u003ca title=\"California State Water Project\" href=\"http://www.water.ca.gov/swp/\" target=\"_blank\">California State Water Project\u003c/a>.\u003c/p>\n\u003cp>In fact, such calculations appear to be the new normal. This year, Sacramento Delta water supplies are not expected to come anywhere close to filling the irrigation needs of Central Valley farmers.\u003c/p>\n\u003cp>In February, the Department of Water Resources cut the delivery of water to valley farmers from 60 to 50 percent of their allotment – a practically unprecedented reduction that late in the growing season, according to Leahigh.\u003c/p>\n\u003cp>Parts of the valley supplied by the federal water project have been cut even more severely, to 30 percent of their normal allotment.\u003c/p>\n\u003cp>Farmers in the valley generally blame the drop-off in water on the 2007 state Supreme Court decision affirming the need for water to preserve Pacific smelt and other endangered species.\u003c/p>\n\u003cp>A study by the \u003ca title=\"Public Policy Institute of California\" href=\"http://www.ppic.org/main/home.asp\" target=\"_blank\">Public Policy Institute of California\u003c/a>, however, concludes that the roughly 300,000 acre-feet of water diverted to comply with the Endangered Species Act constitutes no more than 15 to 20 percent of the reduced water flow to the valley.\u003c/p>\n\u003cp>Rather, the overall pool of water is shrinking.\u003c/p>\n\u003cp>“There’s less water coming into the system,” said \u003ca title=\"Francis Chung bio\" href=\"http://baydeltaoffice.water.ca.gov/modeling/keypersonnel.cfm\" target=\"_blank\">Francis Chung\u003c/a>, chief of the Modeling Support Branch for the Department of Water Resources. “The water that used to exist is now coming earlier in the year. So there’s less water to distribute (to the valley) during the summer.”\u003c/p>\n\u003cp>\u003cstrong>Rising sea levels threaten water supply\u003c/strong>\u003c/p>\n\u003cp>Another growing problem has been rising sea levels associated with climate change. The San Francisco Bay, according to a recent assessment by the \u003ca title=\"National Research Council\" href=\"http://nationalacademies.org/nrc/\" target=\"_blank\">National Research Council\u003c/a>, is projected to rise by as much as 18 inches, and potentially triple that by the end of the century. Those inches translate into waves of new salt sources lapping into the delta.\u003c/p>\n\u003cp>Less water channeled into the delta from the Sierra means less available freshwater to dilute the onrush of salt, which has been pushing steadily eastward.\u003c/p>\n\u003cp>For each foot in sea level, 200,000 acre-feet of freshwater, known as “carriage water,” is needed to hold the line on the saltwater. That amounts to one-fifth the volume of Folsom Lake each year, according to Chung, and the diversions will only increase as the sea level rises.\u003c/p>\n\u003cp>A study by UC Davis estimates that if salinity continues to rise at the current rate, by 2030, the financial costs to the Central Valley could be huge: as much as $1 billion to $1.5 billion a year in decreased agricultural activity, amounting to some 27,000 to 53,000 jobs lost.\u003c/p>\n\u003cfigure id=\"attachment_45064\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45064\" title=\"Almond leaves burned by salt\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt in the groundwater burns almond leaves and reduces a tree's yield. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the next 40 years, salinity is expected to increase by 4 to 26 percent, depending on the time of year, at the two water-pumping stations outside of Tracy. From there, most of the water destined for the valley is sent southward, according to a study by the Public Policy Institute of California and the \u003ca title=\"Center for Watershed Sciences\" href=\"http://watershed.ucdavis.edu/front?destination=node/116\" target=\"_blank\">Center for Watershed Sciences at UC Davis\u003c/a>.\u003c/p>\n\u003cp>\u003ca title=\"Ellen Hanak bio\" href=\"http://www.ppic.org/main/bio.asp?i=72\" target=\"_blank\">Ellen Hanak\u003c/a>, senior policy fellow at the institute, explained that inside the delta, the network of waterways helps to dilute the salt content. But in the Central Valley, she said, there’s not enough freshwater to reduce the salt’s impact. That’s partly the result of farmers using more targeted irrigation to reduce waste; they no longer have the excess spillover to mix with the salt.\u003c/p>\n\u003cp>“There’s no drainage,” she said. “They can’t get rid of it.”\u003c/p>\n\u003cp>As freshwater supplies decrease, the decisions over how to use it are likely to become even more difficult.\u003c/p>\n\u003cp>“Water used to push the ocean back is water not used for agriculture,” said Tara Smith, an analyst and water modeling expert for the Department of Water Resources.\u003c/p>\n\u003cp>In other words, the liquid barricade needed to hold back the ocean is drawn from a dwindling amount of freshwater. The reduction in allocations issued by the water board in February means that more water is necessary to hold back the advancing Pacific Ocean and push the saltwater intrusion westward.\u003c/p>\n\u003cp>“We’re going to have to keep reducing the volume of exports from the delta because of the increased volume needed of carriage water,” said Chung at the Department of Water Resources.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“The higher the value of the crop, the more sensitive it is to salt.”\u003cbr>\nDaniel Cozad, executive director, Central Valley Salinity Coalition \u003c/aside>\n\u003cp>Nevertheless, 40 railroad cars’ worth of salt – about 500,000 tons a year – flow daily out of the delta into the fields of the Central Valley. That adds extra salt to valley soils already made salty by the intensive pumping of groundwater from what millions of years ago was the ocean floor.\u003c/p>\n\u003cp>Daniel Cozad, executive director of the \u003ca title=\"Central Valley Salinity Coalition\" href=\"http://cvsalinity.org/\" target=\"_blank\">Central Valley Salinity Coalition\u003c/a>, a group of local farmers, businessmen and government officials, said some farmers in the western valley are being forced to adapt by switching from salt-sensitive crops like strawberries and avocados to less sensitive – and less profitable – crops like alfalfa and wheat.\u003c/p>\n\u003cp>“Unfortunately,” Cozad said, “the higher the value of the crop, the more sensitive it is to salt.”\u003c/p>\n\u003cp>\u003cem>This story was edited by Robert Salladay and copy edited by Nikki Frick and Christine Lee. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This story was produced by the nonprofit \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, the country’s largest investigative reporting team, in collaboration with KQED. Mark Schapiro can be reached at \u003ca href=\"mailto:mschapiro@cironline.org\">mschapiro@cironline.org\u003c/a>.\u003c/p>\n\n","disqusIdentifier":"45029 http://science.kqed.org/quest/?post_type=videos&p=45029","disqusUrl":"https://ww2.kqed.org/quest/2012/09/27/dry-and-salted/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2448,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":56},"modified":1457566998,"excerpt":"Salty groundwater is ruining almond crops in the Central Valley, and scientists expect sea level rise to worsen the problem. This video is part of the Heat and Harvest series, co-produced by KQED and the Center for Investigative Reporting.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Salty groundwater is ruining almond crops in the Central Valley, and scientists expect sea level rise to worsen the problem. This video is part of the Heat and Harvest series, co-produced by KQED and the Center for Investigative Reporting.","title":"Dry and Salted | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dry and Salted","datePublished":"2012-09-27T01:00:18-07:00","dateModified":"2016-03-09T15:43:18-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"dry-and-salted","status":"publish","videoEmbed":"https://www.youtube.com/watch?v=z5qlmcD7ceY","path":"/quest/45029/dry-and-salted","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Dry and Salted\u003c/strong> examines the major wildcards in California's farming future: water and salt. Growers are having to learn to get along with less of the first and more of the second. That can mean leaving once-productive fields fallow or having to find less water-intensive crops and irrigation methods. But water quality is also presenting a challenge as growers find themselves having to cope with salt in their groundwater and the threat of encroaching saltwater from rising seas. (Reporter: Mark Schapiro / Producer: Serene Fang)\u003c/p>\n\u003cp>\u003cstrong>Dry and Salted \u003c/strong>is one of the three stories in \u003cstrong>\u003ca title=\"Heat and Harvest\" href=\"http://ww2.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">Heat and Harvest\u003c/a>\u003c/strong>, a half-hour documentary on how climate change is challenging California’s $30 billion agricultural industry. \u003cstrong>Heat and Harvest \u003c/strong>is a co-production of KQED and the \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a> and airs on KQED channel 9 on Friday Sept. 28 and Monday Oct. 1 at 7:30 pm. The film also airs on PBS stations around California in September and October. Check local listings.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003ch1>Volatile weather creates dramatic changes for California farmers\u003c/h1>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cbr>\nBy Mark Schapiro\u003cbr>\nCenter for Investigative Reporting\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>\u003cem>This article is part 1 of a two-part series published in newspapers across California on Thurs. Sept. 27.\u003c/em>\u003c/p>\n\u003cp>Ten miles outside of Modesto, in the farming town of Hughson just off Highway 99, the \u003ca title=\"Duarte Nursery\" href=\"http://duartenursery.com/\" target=\"_blank\">Duarte Nursery\u003c/a> is at the front line of dramatic changes now under way in California’s immense agriculture industry.\u003c/p>\n\u003cfigure id=\"attachment_45068\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa08_Jduarte_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-45068\" title=\"John Duarte, of Duarte Nursery\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa08_Jduarte_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Duarte, of Duarte Nursery. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>The family-run nursery, founded in 1976, is one of the largest in the United States, and there’s a good chance the berries, nuts and citrus fruits eaten across the West began their journey to market as seedlings in Duarte’s 30 acres of greenhouses, labs and breeding stations.\u003c/p>\n\u003cp>The nursery’s owners have built a thriving business using state-of-the-art techniques to develop varieties adapted to the particular conditions and pests California farmers face.\u003c/p>\n\u003cp>These days, according to John Duarte, president of the nursery, that means breeding for elevated levels of heat and salt, which researchers say are symptoms of climate change – even if Duarte doesn’t necessarily see it that way.\u003c/p>\n\u003cp>“Whether it’s carbon built up in the atmosphere or just friggin’ bad luck,” he said, “the conditions are straining us.”\u003c/p>\n\u003cp>The cause of Duarte’s woes might be in dispute among farmers in California’s $31 billion agriculture industry. But the symptoms are clear. From the vast fields of fruits and nuts in the Central Valley to the wineries of Napa and Sonoma, the increasingly volatile weather is altering the fundamental conditions for growing food, California’s largest industry.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Climate change already has cost farmers money. In the Central Valley, some growers are paying more for seeds designed to withstand the new extremes.\u003c/aside>\n\u003cp>Farmers are in many ways at the front line of climate change. They conjure food from soil, sunlight and water – all of which are profoundly affected, scientists say, by climate change. Stresses have emerged across the state as water supplies tighten. Rain is coming at unexpected times. Winters aren’t getting cold enough. And salt from the rising ocean is making its way into Central Valley water.\u003c/p>\n\u003cp>Climate change already has cost farmers money. In the Central Valley, some growers are paying more for seeds designed to withstand the new extremes.\u003c/p>\n\u003cp>At the nurseries and colleges in what Duarte calls “the Silicon Valley of agricultural innovation,” these changing conditions have forced botanists to look for varieties of almond, pepper, citrus, cherry and other crops resistant to drought and salt.\u003c/p>\n\u003cp>Other interests also are bracing for dramatic change. The crop insurance industry is calculating potential billion-dollar losses from extreme weather conditions, as well as the floods and fires that occur in their wake. Climate change could join the ranks of earthquake and hurricane insurance as a special – and hugely expensive – problem for insurers.\u003c/p>\n\u003cfigure id=\"attachment_45066\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa04_clone_resized.jpg\">\u003cimg class=\"size-thumbnail wp-image-45066\" title=\"Plant clone\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa04_clone_resized-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Duarte, of Duarte Nursery, holds a plant that he's breeding to be more tolerant to heat and salt. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past 20 years, there has been more than $500 million in crop losses from heat waves, floods and ill-timed rainstorms in the heavily agricultural counties of San Joaquin, Merced, Kings, Kern, Napa and Sonoma, according to a study last year by a team of Stanford University researchers.\u003c/p>\n\u003cp>“Compared to 20 or 30 years ago, farmers are recognizing a lot more risk factors in climate events,” said Jeff Yasui, director of the \u003ca title=\"USDA Risk Management Agency\" href=\"http://www.rma.usda.gov/\" target=\"_blank\">U.S. Department of Agriculture’s Risk Management Agency office\u003c/a> in California, which handles crop insurance in the state.\u003c/p>\n\u003cp>Climate and agriculture scientists predicted much of this. \u003ca title=\"Charles Kolstad bio\" href=\"http://www2.bren.ucsb.edu/~kolstad/HmPg/\" target=\"_blank\">Charles Kolstad\u003c/a>, an environmental economist at UC Santa Barbara, said California agriculture is being hit with a trifecta of converging forces prompted by climate change: longer seasons of extreme heat, shorter cold seasons and dwindling water supplies.\u003c/p>\n\u003caside class=\"pullquote alignleft\">Rain is coming at unexpected times. Winters aren’t getting cold enough. And salt from the rising ocean is making its way into Central Valley water.\u003c/aside>\n\u003cp>Yields of key crops are expected to drop significantly over the coming decades as climate change alters these growing conditions, according to a report Kolstad co-wrote for the state Environmental Protection Agency and Energy Commission and published last fall in the peer-reviewed journal Climatic Change.\u003c/p>\n\u003cp>Climate scientists believe the Earth’s average temperature will rise at least 2 degrees in the next four decades – their most conservative estimate. Along the way, the yields of citrus crops in the San Joaquin Valley are expected to drop about 18 percent, grapes about 6 percent, and cherries and other orchard crops about 9 percent.\u003c/p>\n\u003cp>Those crops – accustomed to the cooler edges of California’s climate – are showing declining yields already, according to the \u003ca title=\"National Agricultural Statistics Service\" href=\"http://www.nass.usda.gov/\" target=\"_blank\">USDA’s National Agricultural Statistics Service\u003c/a>. That could mean higher prices for consumers as the supply shrinks. This summer’s record droughts in the Midwest also prompted the USDA to predict a similar rise in prices driven by devastated yields for corn and soybeans, the primary food for chicken and cattle nationwide.\u003c/p>\n\u003cp>Kolstad and other scientists have focused on tree-based perennial crops because they are fixed in 25- to 30-year cycles and cannot easily be adapted to changing conditions. Switching a tree orchard from cherries, for example, to more heat-tolerant pistachios, avocados or tangerines can cost millions of dollars before the trees start bearing marketable fruit.\u003c/p>\n\u003cp>If California’s water crisis persists, seasonal vegetables and fruits also will be dramatically affected. Some already are.\u003c/p>\n\u003caside class=\"pullquote alignleft\">This year, Sacramento Delta water supplies are not expected to come anywhere close to filling the irrigation needs of Central Valley farmers.\u003c/aside>\n\u003cp>Much of the southern Central Valley, spreading along either side of Interstate 5, is now a patchwork of fallow fields, according to Gayle Holman with the \u003ca title=\"Westlands Water District\" href=\"http://www.westlandswater.org/wwd/default2.asp?cwide=1280\" target=\"_blank\">Westlands Water District\u003c/a> in Fresno. Thousands of acres that once grew onions, tomatoes, melons and other crops have been set aside by farmers because they can no longer obtain, or afford, water – a scarcity, scientists say, that is significantly due to the dramatic shifts in the timing of rainfalls in the state.\u003c/p>\n\u003cp>Those grower cutbacks are felt most acutely in Central Valley towns like Mendota, where farm workers can no longer find the seasonal fieldwork upon which they once relied. Official unemployment in the area ranges between 15 and 20 percent. Studies by the state’s Employment Development Department show an inverse correlation between water allocations and unemployment in the valley: The water supply goes down, and the unemployment rate goes up.\u003c/p>\n\u003cp>\u003cstrong>One problem, then another\u003c/strong>\u003c/p>\n\u003cp>Like just about everything having to do with climate change, the consequences unfold like a sequence of trapdoors. First, there’s the temperature, a jagged progression over the past decade of unusual highs and lows occurring at times of the year that can debilitate growing crops.\u003c/p>\n\u003cfigure id=\"attachment_45073\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/California_Aqueduct_and_fields_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45073\" title=\"California Aqueduct\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/California_Aqueduct_and_fields_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists warn that less water is coming into the system. Photo: Gabriela Quirós.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the water. California’s water sources are caught in a pincer: More water is needed at a time when less water is being delivered into the network of canals carrying it from the north to the agricultural regions in the south.\u003c/p>\n\u003cp>A precipitous drop in snowfall has led to declining water runoff in the San Joaquin and Sacramento rivers in the spring and summer months, when it’s central to irrigation in the valley. Over the past century, the state \u003ca title=\"Department of Water Resources\" href=\"http://www.water.ca.gov/\" target=\"_blank\">Department of Water Resources\u003c/a> has measured a steady 10 percent decline in runoff from April to July. In recent years, however, the rate has accelerated to as much as 20 percent during those critical months.\u003c/p>\n\u003cp>For the three years between 2006 and 2009, the runoff amounted to the equivalent of two “normal” years, according to John Leahigh, chief of operations planning for the \u003ca title=\"California State Water Project\" href=\"http://www.water.ca.gov/swp/\" target=\"_blank\">California State Water Project\u003c/a>.\u003c/p>\n\u003cp>In fact, such calculations appear to be the new normal. This year, Sacramento Delta water supplies are not expected to come anywhere close to filling the irrigation needs of Central Valley farmers.\u003c/p>\n\u003cp>In February, the Department of Water Resources cut the delivery of water to valley farmers from 60 to 50 percent of their allotment – a practically unprecedented reduction that late in the growing season, according to Leahigh.\u003c/p>\n\u003cp>Parts of the valley supplied by the federal water project have been cut even more severely, to 30 percent of their normal allotment.\u003c/p>\n\u003cp>Farmers in the valley generally blame the drop-off in water on the 2007 state Supreme Court decision affirming the need for water to preserve Pacific smelt and other endangered species.\u003c/p>\n\u003cp>A study by the \u003ca title=\"Public Policy Institute of California\" href=\"http://www.ppic.org/main/home.asp\" target=\"_blank\">Public Policy Institute of California\u003c/a>, however, concludes that the roughly 300,000 acre-feet of water diverted to comply with the Endangered Species Act constitutes no more than 15 to 20 percent of the reduced water flow to the valley.\u003c/p>\n\u003cp>Rather, the overall pool of water is shrinking.\u003c/p>\n\u003cp>“There’s less water coming into the system,” said \u003ca title=\"Francis Chung bio\" href=\"http://baydeltaoffice.water.ca.gov/modeling/keypersonnel.cfm\" target=\"_blank\">Francis Chung\u003c/a>, chief of the Modeling Support Branch for the Department of Water Resources. “The water that used to exist is now coming earlier in the year. So there’s less water to distribute (to the valley) during the summer.”\u003c/p>\n\u003cp>\u003cstrong>Rising sea levels threaten water supply\u003c/strong>\u003c/p>\n\u003cp>Another growing problem has been rising sea levels associated with climate change. The San Francisco Bay, according to a recent assessment by the \u003ca title=\"National Research Council\" href=\"http://nationalacademies.org/nrc/\" target=\"_blank\">National Research Council\u003c/a>, is projected to rise by as much as 18 inches, and potentially triple that by the end of the century. Those inches translate into waves of new salt sources lapping into the delta.\u003c/p>\n\u003cp>Less water channeled into the delta from the Sierra means less available freshwater to dilute the onrush of salt, which has been pushing steadily eastward.\u003c/p>\n\u003cp>For each foot in sea level, 200,000 acre-feet of freshwater, known as “carriage water,” is needed to hold the line on the saltwater. That amounts to one-fifth the volume of Folsom Lake each year, according to Chung, and the diversions will only increase as the sea level rises.\u003c/p>\n\u003cp>A study by UC Davis estimates that if salinity continues to rise at the current rate, by 2030, the financial costs to the Central Valley could be huge: as much as $1 billion to $1.5 billion a year in decreased agricultural activity, amounting to some 27,000 to 53,000 jobs lost.\u003c/p>\n\u003cfigure id=\"attachment_45064\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized1.jpg\">\u003cimg class=\"size-thumbnail wp-image-45064\" title=\"Almond leaves burned by salt\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/09/sa01_leaves_resized1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt in the groundwater burns almond leaves and reduces a tree's yield. Photo: Center for Investigative Reporting.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the next 40 years, salinity is expected to increase by 4 to 26 percent, depending on the time of year, at the two water-pumping stations outside of Tracy. From there, most of the water destined for the valley is sent southward, according to a study by the Public Policy Institute of California and the \u003ca title=\"Center for Watershed Sciences\" href=\"http://watershed.ucdavis.edu/front?destination=node/116\" target=\"_blank\">Center for Watershed Sciences at UC Davis\u003c/a>.\u003c/p>\n\u003cp>\u003ca title=\"Ellen Hanak bio\" href=\"http://www.ppic.org/main/bio.asp?i=72\" target=\"_blank\">Ellen Hanak\u003c/a>, senior policy fellow at the institute, explained that inside the delta, the network of waterways helps to dilute the salt content. But in the Central Valley, she said, there’s not enough freshwater to reduce the salt’s impact. That’s partly the result of farmers using more targeted irrigation to reduce waste; they no longer have the excess spillover to mix with the salt.\u003c/p>\n\u003cp>“There’s no drainage,” she said. “They can’t get rid of it.”\u003c/p>\n\u003cp>As freshwater supplies decrease, the decisions over how to use it are likely to become even more difficult.\u003c/p>\n\u003cp>“Water used to push the ocean back is water not used for agriculture,” said Tara Smith, an analyst and water modeling expert for the Department of Water Resources.\u003c/p>\n\u003cp>In other words, the liquid barricade needed to hold back the ocean is drawn from a dwindling amount of freshwater. The reduction in allocations issued by the water board in February means that more water is necessary to hold back the advancing Pacific Ocean and push the saltwater intrusion westward.\u003c/p>\n\u003cp>“We’re going to have to keep reducing the volume of exports from the delta because of the increased volume needed of carriage water,” said Chung at the Department of Water Resources.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“The higher the value of the crop, the more sensitive it is to salt.”\u003cbr>\nDaniel Cozad, executive director, Central Valley Salinity Coalition \u003c/aside>\n\u003cp>Nevertheless, 40 railroad cars’ worth of salt – about 500,000 tons a year – flow daily out of the delta into the fields of the Central Valley. That adds extra salt to valley soils already made salty by the intensive pumping of groundwater from what millions of years ago was the ocean floor.\u003c/p>\n\u003cp>Daniel Cozad, executive director of the \u003ca title=\"Central Valley Salinity Coalition\" href=\"http://cvsalinity.org/\" target=\"_blank\">Central Valley Salinity Coalition\u003c/a>, a group of local farmers, businessmen and government officials, said some farmers in the western valley are being forced to adapt by switching from salt-sensitive crops like strawberries and avocados to less sensitive – and less profitable – crops like alfalfa and wheat.\u003c/p>\n\u003cp>“Unfortunately,” Cozad said, “the higher the value of the crop, the more sensitive it is to salt.”\u003c/p>\n\u003cp>\u003cem>This story was edited by Robert Salladay and copy edited by Nikki Frick and Christine Lee. \u003c/em>\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>This story was produced by the nonprofit \u003ca title=\"Center for Investigative Reporting\" href=\"http://cironline.org/\" target=\"_blank\">Center for Investigative Reporting\u003c/a>, the country’s largest investigative reporting team, in collaboration with KQED. Mark Schapiro can be reached at \u003ca href=\"mailto:mschapiro@cironline.org\">mschapiro@cironline.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/45029/dry-and-salted","authors":["10385"],"series":["quest_13295"],"categories":["quest_6","quest_9","quest_3229","quest_3422","quest_3233","quest_11766"],"tags":["quest_85","quest_11496","quest_11484","quest_533","quest_11498","quest_621","quest_11500","quest_11463","quest_11499","quest_11497","quest_11495","quest_2559","quest_2893","quest_3071","quest_3108"],"collections":["quest_3354"],"featImg":"quest_45066","label":"quest_13295"},"quest_22785":{"type":"posts","id":"quest_22785","meta":{"index":"posts_1716263798","site":"quest","id":"22785","score":null,"sort":[1346774404000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1346774404,"format":"audio","disqusTitle":"The Heat is On For California Wines","title":"The Heat is On For California Wines","headTitle":"Heat and Harvest | QUEST | KQED Science","content":"\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n","disqusIdentifier":"22785 http://science.kqed.org/quest/audio/heat-is-on-for-california-wines/","disqusUrl":"https://ww2.kqed.org/quest/2012/09/04/heat-is-on-for-california-wines/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":934,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":25},"modified":1450495858,"excerpt":"You’ve probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about Negroamaro or Nero d’Avola? They’re wine grapes that are well-adapted to hotter temperatures -- the kind of conditions that California may be facing as the climate continues to warm. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"","title":"The Heat is On For California Wines | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Heat is On For California Wines","datePublished":"2012-09-04T09:00:04-07:00","dateModified":"2015-12-18T19:30:58-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"heat-is-on-for-california-wines","status":"publish","sourceUrl":"http://ww2.kqed.org/quest/category/climate/","audioUrl":"http://www.kqed.org/.stream/anon/radio/quest/2012/09/2012-09-03-quest.mp3","source":"Climate","path":"/quest/22785/heat-is-on-for-california-wines","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You've probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about \u003ca href=\"http://en.wikipedia.org/wiki/Negroamaro\">Negroamaro\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Nero_d%27Avola\">Nero d'Avola\u003c/a>?\u003c/p>\n\u003cp>They're wine grapes that are well-adapted to hotter climates – the kind of conditions that California may be facing as the climate continues to warm. But for wineries that have staked their reputations on certain wines, adapting to climate change could be a tough sell.\u003c/p>\n\u003cp>Talk to any wine lover in California and they'll tell you how lucky they are to live in such rich wine-producing region. Take the recent meeting of the San Francisco Wine Lovers Group at Toast wine bar in Oakland, where the favorites are California Pinot Noir, Russian River Zinfandel, and Napa Cabernet.\u003c/p>\n\u003cp>In fact, the type of grape – or varietal - is how most of us think about wine.\u003c/p>\n\u003cp>\"That's the big problem,\" says Andy Walker, a grape breeder in \u003ca href=\"http://wineserver.ucdavis.edu/\">Viticulture and Enology\u003c/a> at the University of California-Davis. \"We've spent the last 100 years emphasizing varieties and we've really marketed those names very effectively.\"\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>Walker is strolling through UC Davis's test vineyard, where hundreds of different wine grapes from around the world are grown. The vast majority are unknown to consumers, because most wineries focus on only a handful of grapes. \"Chardonnay, cabernet, merlot, pinot noir – those would make up probably a large percentage,\" he says.\u003c/p>\n\u003cp>Those are all French varieties, mostly suited for cool climates. California is warm by comparison and thanks to climate change, it's expected to get a lot warmer. Extreme heat can be the enemy of good wine. \"It destroys acidity primarily and it changes color and aromatics,\" says Walker.\u003c/p>\n\u003cp>According to \u003ca href=\"http://news.stanford.edu/news/2011/june/wines-global-warming-063011.html\">a recent study\u003c/a> from Stanford University, about two degrees of warming could reduce California's premium wine-growing land by 30 to 50 percent. That could happen as soon as 2040. Water supply is also expected to be an issue.\u003c/p>\n\u003cp>\"I think the interesting thing for me as a breeder is to take advantage of this and say, OK, here's a chance now to change thought and let's actually readapt varieties to California,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_22840\" class=\"wp-caption alignright\" style=\"max-width: 253px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793.jpg\">\u003cimg class=\"size-thumbnail wp-image-22840\" title=\"UC Davis \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/08/P1010793-253x169.jpg\" alt=\"\" width=\"253\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Walker walks through UC Davis's test vineyard.\u003c/figcaption>\u003c/figure>\n\u003cp>But in many circles, grape breeding is a dirty term, according to Walker.\u003c/p>\n\u003cp>\"Viticulture is the most backward form of horticulture that exists. We use these varieties that haven't been changed for decades, for millennia in some cases. And it really doesn't make any sense.\"\u003c/p>\n\u003cp>The problem starts in today's vineyards. If you look at rows of Pinot Noir vines, you aren't just looking at the original varietal. You're looking at clones. That's because vines are grown from a branch that's taken off an existing plant.\u003c/p>\n\u003cp>\"Pinot noir is being propagated year after year after year. This essentially means that grapes have not been having sex very much,\" says Sean Myles , a geneticist at the Nova Scotia Agricultural College.\u003c/p>\n\u003cp>He says breeding is key for other crops, since farmers need seeds to plant every year. Wine grapes miss this opportunity to develop adaptability and disease resistance, since vines don't grow from seeds\u003c/p>\n\u003cp>\"That means that we're not allowing the genetic material to be shuffled anymore. That genetic material is now standing still in time. And while the pathogens are evolving, the pinot noir is not,\" says Myles.\u003c/p>\n\u003cp>Andy Walker says there's plenty of genetic diversity out there for breeding, if you wanted to make today's varieties more heat tolerant or drought resistant. But there's a very big problem. Once your breed your pinot noir with something else, you can't call it pinot noir anymore.\u003c/p>\n\u003cp>\"The last decision that hardest. Can we market this variety? We know it produces exceptional wine. We know the quality is better. But the next step is can we actually market it,\" says Walker.\u003c/p>\n\u003cp>That's a deal breaker for many vineyards, who think consumers won't buy varieties they don't recognize. Walker says looking ahead to climate change, there are already varieties out there today from Italy and Spain that would do well in a warmer California. \"We could produce Barbera instead, or Negroamaro or Nero d'Avola from southern Italy and we'd be far better ahead.\"\u003c/p>\n\u003cp>These lush reds are popular in Italy but not so well known to Californians. Walker says it'll come down to marketing. \"I don't think it's the consumer that's gonna make the shift. They have to be directed.\"\u003c/p>\n\u003cp>\"I think it's really a pull from consumers,\" says Nick Dokoozlian, a Vice President at \u003ca href=\"http://gallo.com/\">E & J Gallo Winery\u003c/a>, the largest family-owned winery in the US. \"In most cases, we're responding to consumer demand for a cultivar.\"\u003c/p>\n\u003cp>Dokoozlian says Gallo has been testing new wine varieties throughout its vineyards and has found some promising grapes. \"The problem is we can't necessarily sell those varieties. Consumers aren't aware of them. The marketing aspect of climate change and the adaptation to climate change, really, the hurdles on the marketing side are much, much more significant.\"\u003c/p>\n\u003cp>Since vineyards can last up to 30 years, he says switching varieties is a major financial gamble. \"The wine business is an extremely capital intensive business. The financial risk of planting the wrong variety in the wrong place is pretty significant.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still, given the temperature and water supply changes projected for California, Dokoozlian sees the market shifting eventually. \"I'm looking forward to having world-class California Nero d'Avola soon.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/22785/heat-is-on-for-california-wines","authors":["239"],"series":["quest_13295"],"categories":["quest_4","quest_6","quest_9"],"tags":["quest_252","quest_9990","quest_13195","quest_621","quest_1197","quest_9989","quest_1914","quest_13203","quest_9991","quest_2220","quest_13","quest_2727","quest_3022","quest_3171"],"collections":["quest_3354"],"featImg":"quest_22837","label":"source_quest_22785"},"quest_38296":{"type":"posts","id":"quest_38296","meta":{"index":"posts_1716263798","site":"quest","id":"38296","score":null,"sort":[1337180404000]},"parent":0,"labelTerm":{"site":"quest","term":3354},"blocks":[],"publishDate":1337180404,"format":"standard","disqusTitle":"Try This at Home: The Chemistry of Fresh Cheese","title":"Try This at Home: The Chemistry of Fresh Cheese","headTitle":"QUEST | KQED Science","content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/caprese-image/\" rel=\"attachment wp-att-38341\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/caprese-image.jpg\" alt=\"caprese salad\" title=\"caprese image\" width=\"212\" height=\"320\" class=\"size-full wp-image-38341\">\u003c/a>\u003c/p>\n\u003cp>Most milk from the grocery store has been ultra-pasteurized, meaning it's been heated to temperatures above 172° Fahrenheit. That extra heat disturbs the casein proteins. Curds from ultra-pasteurized milk don't stick together and stretch as nicely as they do when made from milk that has been pasteurized. I've had a hard time finding milk not labeled UP or UHP, so I haven't tried to make mozzarella at home again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now I'm hankering for a mozzarella, tomato and basil salad. Guess I'd better find some pasteurized milk before summer comes! \u003c/p>\n\n","disqusIdentifier":"38296 http://science.kqed.org/quest/?p=38296","disqusUrl":"https://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":299,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1337113973,"excerpt":"You can make cheese at home with some milk and a little bit of chemistry. Here's how. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"You can make cheese at home with some milk and a little bit of chemistry. Here's how. ","title":"Try This at Home: The Chemistry of Fresh Cheese | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Try This at Home: The Chemistry of Fresh Cheese","datePublished":"2012-05-16T08:00:04-07:00","dateModified":"2012-05-15T13:32:53-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"try-this-at-home-fresh-cheese","status":"publish","path":"/quest/38296/try-this-at-home-fresh-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/caprese-image/\" rel=\"attachment wp-att-38341\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/caprese-image.jpg\" alt=\"caprese salad\" title=\"caprese image\" width=\"212\" height=\"320\" class=\"size-full wp-image-38341\">\u003c/a>\u003c/p>\n\u003cp>Most milk from the grocery store has been ultra-pasteurized, meaning it's been heated to temperatures above 172° Fahrenheit. That extra heat disturbs the casein proteins. Curds from ultra-pasteurized milk don't stick together and stretch as nicely as they do when made from milk that has been pasteurized. I've had a hard time finding milk not labeled UP or UHP, so I haven't tried to make mozzarella at home again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now I'm hankering for a mozzarella, tomato and basil salad. Guess I'd better find some pasteurized milk before summer comes! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/38296/try-this-at-home-fresh-cheese","authors":["10331"],"categories":["quest_5","quest_3229"],"tags":["quest_3505","quest_11113","quest_3351","quest_11114","quest_11115","quest_2349","quest_13202"],"collections":["quest_3354"],"featImg":"quest_38350","label":"quest_3354"},"quest_33289":{"type":"posts","id":"quest_33289","meta":{"index":"posts_1716263798","site":"quest","id":"33289","score":null,"sort":[1333555214000]},"parent":0,"labelTerm":{"site":"quest","term":3354},"blocks":[],"publishDate":1333555214,"format":"standard","disqusTitle":"Coffee Flavor By the Numbers","title":"Coffee Flavor By the Numbers","headTitle":"QUEST | KQED Science","content":"\u003cp>It’s practically impossible to brew the same cup of coffee each day. New technology to analyze and automate coffee brewing helps anyone bring reproducibility to his or her morning coffee routine.\u003c/p>\n\u003cp>The perfect cup of coffee can be quantified in terms of its strength, also called total dissolved solids, and the percent of flavors extracted from the beans during brewing. Let’s get technical about the numbers.\u003c/p>\n\u003cp>Back in the 1960s, Ernest E. Lockhart, a researcher at the Massachusetts Institute of Technology, made pots of coffee with varying strengths and degrees of extraction. Then he asked people which brew they preferred. From that survey, and another follow-up by the Specialty Coffee Association of America, numerical standards emerged to describe the perfect cup of coffee: a brew with 1.15-1.35% dissolved solids and 18-22% of the possible flavors extracted.\u003c/p>\n\u003cp>You can measure these numbers for your coffee at home. A handheld device called a \u003ca href=\"http://store.vstapps.com/products/vst-coffee-espresso-refractometer\">refractometer\u003c/a> shines light through a droplet of coffee, measuring how much the light waves bend as they travel through the liquid. The amount of dissolved solids in the coffee – including sugars, acids, and flavors from the coffee as well as the minerals in the water -- affect how much the light bends, and thus the reading on the device.\u003c/p>\n\u003cfigure id=\"attachment_33368\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/04/04/coffee-flavor-by-the-numbers/refractometer/\" rel=\"attachment wp-att-33368\">\u003cimg class=\"size-thumbnail wp-image-33368\" title=\"refractometer\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/refractometer-379x253.jpg\" alt=\"coffee refractometer\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Refractometers for measuring dissolved solids in coffee and espresso. Image credit: Flickr/ \u003ca href=\"http://www.flickr.com/photos/coffeegeek/4371881460/\" target=\"_blank\">Coffee Geek\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Enter that percentage of dissolved solids from the refractometer, as well as the weight of water and beans you used, into an iPhone app called \u003ca href=\"http://vstapps.com/mojotogo/\">MoJoToGo\u003c/a> to calculate the extraction percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In an \u003ca href=\"http://gizmodo.com/5642561/seeking-mojo-chasing-the-perfect-cup-of-coffee-through-science\">article for Gizmodo\u003c/a>, Matt Buchanan describes his quest to brew a cup of coffee with the extraction percentage sweet spot of 19%:\u003c/p>\n\u003cp>\u003cem>\"I tear through a $16.50 one-pound bag of coffee in about three days, making coffee over and over again, seeking the mythical number 19. I use a version of the French Press technique from Everything But Espresso. Start the kettle. Weigh the beans. Grind the beans. Wait for the water to reach 206 degrees. Pour 400g of the heated water onto the grounds. Start the timer. Pat the coffee bloom. Dunk the coffee bloom. Wait 4-5 minutes. Plunge. Pour. Check result in MoJoToGo. Curse.\u003c/em>\u003c/p>\n\u003cp>The most frustrating part isn't the resulting Ahab-like hunt for the ever-elusive 19 percent. It's the revelation of how imprecise my methods are. The 18.3 percent cup that sends me into a delirious orbit before I even taste it is quickly followed by one that measures 16 percent (and tastes like it). I'm all over the map. It drives me insane. And to Amazon, to buy more precise equipment.\"\u003c/p>\n\u003cp>Brewing the perfect cup of coffee by hand is messy, imprecise and frustrating. And again technology comes to the rescue. The \u003ca href=\"http://www.bunnathome.com/products/trifecta\">Trifecta MB\u003c/a>, a new machine made by Bunn, brings reproducibility to coffee brewing, one cup at a time.\u003c/p>\n\u003cp>It’s the home version of a commercial machine with 10 programmable functions, including water temperature, brew time and the amount of stirring with air bubbles, to precisely control brew conditions to highlight the best flavors in the beans.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/W088M9RVlkU\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://portolacoffeelab.com/\">Portola Coffee Lab\u003c/a> in Costa Mesa, CA has several Trifectas in the shop. Owner Jeff Duggan writes on the \u003ca href=\"http://portolacoffeelab.wordpress.com\">shop blog\u003c/a> that he typically spends hours developing a unique brewing program for a new coffee.\u003c/p>\n\u003cp>\"This machine has become the clearest example of our brewing standards,\" he \u003ca href=\"http://portolacoffeelab.wordpress.com/2011/10/19/there-is-a-reason-for-everything-part-4/\">writes\u003c/a>. “It uses technology to put us more in touch with coffee rather than neuter it and make it into a new version of a vending machine.”\u003c/p>\n\u003cp>Armed with Portola’s program, a bag of their beans and your own Trifecta, you could brew coffee at home that tastes just like what they brew in the shop. Some roasters post \u003ca href=\"http://www.trifectaexperience.com/ShareRecipes.aspx\">their optimized programs\u003c/a> on Trifecta's website so anyone can brew a tasty batch of their coffee.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Technology advances the artistry of coffee, for what really matters is \u003cem>taste\u003c/em>. Gadgets, apps and machines help coffee connoisseurs find conditions that brew the best coffee according to their tastebuds, whatever that extraction percentage or brew time may be.\u003c/p>\n\n","disqusIdentifier":"33289 http://science.kqed.org/quest/?p=33289","disqusUrl":"https://ww2.kqed.org/quest/2012/04/04/coffee-flavor-by-the-numbers/","stats":{"hasVideo":true,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":697,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["https://www.youtube.com/embed/W088M9RVlkU"],"paragraphCount":17},"modified":1475173406,"excerpt":"Technology helps home coffee drinkers analyze and automate their morning brew so that everyone can brew the same artisanal cup of coffee each day.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Technology helps home coffee drinkers analyze and automate their morning brew so that everyone can brew the same artisanal cup of coffee each day.","title":"Coffee Flavor By the Numbers | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coffee Flavor By the Numbers","datePublished":"2012-04-04T09:00:14-07:00","dateModified":"2016-09-29T11:23:26-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"coffee-flavor-by-the-numbers","status":"publish","path":"/quest/33289/coffee-flavor-by-the-numbers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s practically impossible to brew the same cup of coffee each day. New technology to analyze and automate coffee brewing helps anyone bring reproducibility to his or her morning coffee routine.\u003c/p>\n\u003cp>The perfect cup of coffee can be quantified in terms of its strength, also called total dissolved solids, and the percent of flavors extracted from the beans during brewing. Let’s get technical about the numbers.\u003c/p>\n\u003cp>Back in the 1960s, Ernest E. Lockhart, a researcher at the Massachusetts Institute of Technology, made pots of coffee with varying strengths and degrees of extraction. Then he asked people which brew they preferred. From that survey, and another follow-up by the Specialty Coffee Association of America, numerical standards emerged to describe the perfect cup of coffee: a brew with 1.15-1.35% dissolved solids and 18-22% of the possible flavors extracted.\u003c/p>\n\u003cp>You can measure these numbers for your coffee at home. A handheld device called a \u003ca href=\"http://store.vstapps.com/products/vst-coffee-espresso-refractometer\">refractometer\u003c/a> shines light through a droplet of coffee, measuring how much the light waves bend as they travel through the liquid. The amount of dissolved solids in the coffee – including sugars, acids, and flavors from the coffee as well as the minerals in the water -- affect how much the light bends, and thus the reading on the device.\u003c/p>\n\u003cfigure id=\"attachment_33368\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/04/04/coffee-flavor-by-the-numbers/refractometer/\" rel=\"attachment wp-att-33368\">\u003cimg class=\"size-thumbnail wp-image-33368\" title=\"refractometer\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/refractometer-379x253.jpg\" alt=\"coffee refractometer\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Refractometers for measuring dissolved solids in coffee and espresso. Image credit: Flickr/ \u003ca href=\"http://www.flickr.com/photos/coffeegeek/4371881460/\" target=\"_blank\">Coffee Geek\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Enter that percentage of dissolved solids from the refractometer, as well as the weight of water and beans you used, into an iPhone app called \u003ca href=\"http://vstapps.com/mojotogo/\">MoJoToGo\u003c/a> to calculate the extraction percent.\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 an \u003ca href=\"http://gizmodo.com/5642561/seeking-mojo-chasing-the-perfect-cup-of-coffee-through-science\">article for Gizmodo\u003c/a>, Matt Buchanan describes his quest to brew a cup of coffee with the extraction percentage sweet spot of 19%:\u003c/p>\n\u003cp>\u003cem>\"I tear through a $16.50 one-pound bag of coffee in about three days, making coffee over and over again, seeking the mythical number 19. I use a version of the French Press technique from Everything But Espresso. Start the kettle. Weigh the beans. Grind the beans. Wait for the water to reach 206 degrees. Pour 400g of the heated water onto the grounds. Start the timer. Pat the coffee bloom. Dunk the coffee bloom. Wait 4-5 minutes. Plunge. Pour. Check result in MoJoToGo. Curse.\u003c/em>\u003c/p>\n\u003cp>The most frustrating part isn't the resulting Ahab-like hunt for the ever-elusive 19 percent. It's the revelation of how imprecise my methods are. The 18.3 percent cup that sends me into a delirious orbit before I even taste it is quickly followed by one that measures 16 percent (and tastes like it). I'm all over the map. It drives me insane. And to Amazon, to buy more precise equipment.\"\u003c/p>\n\u003cp>Brewing the perfect cup of coffee by hand is messy, imprecise and frustrating. And again technology comes to the rescue. The \u003ca href=\"http://www.bunnathome.com/products/trifecta\">Trifecta MB\u003c/a>, a new machine made by Bunn, brings reproducibility to coffee brewing, one cup at a time.\u003c/p>\n\u003cp>It’s the home version of a commercial machine with 10 programmable functions, including water temperature, brew time and the amount of stirring with air bubbles, to precisely control brew conditions to highlight the best flavors in the beans.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/W088M9RVlkU\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://portolacoffeelab.com/\">Portola Coffee Lab\u003c/a> in Costa Mesa, CA has several Trifectas in the shop. Owner Jeff Duggan writes on the \u003ca href=\"http://portolacoffeelab.wordpress.com\">shop blog\u003c/a> that he typically spends hours developing a unique brewing program for a new coffee.\u003c/p>\n\u003cp>\"This machine has become the clearest example of our brewing standards,\" he \u003ca href=\"http://portolacoffeelab.wordpress.com/2011/10/19/there-is-a-reason-for-everything-part-4/\">writes\u003c/a>. “It uses technology to put us more in touch with coffee rather than neuter it and make it into a new version of a vending machine.”\u003c/p>\n\u003cp>Armed with Portola’s program, a bag of their beans and your own Trifecta, you could brew coffee at home that tastes just like what they brew in the shop. Some roasters post \u003ca href=\"http://www.trifectaexperience.com/ShareRecipes.aspx\">their optimized programs\u003c/a> on Trifecta's website so anyone can brew a tasty batch of their coffee.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Technology advances the artistry of coffee, for what really matters is \u003cem>taste\u003c/em>. Gadgets, apps and machines help coffee connoisseurs find conditions that brew the best coffee according to their tastebuds, whatever that extraction percentage or brew time may be.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/33289/coffee-flavor-by-the-numbers","authors":["10331"],"categories":["quest_5","quest_8","quest_3229"],"tags":["quest_10845","quest_643","quest_10847","quest_10846","quest_3351","quest_2349","quest_13"],"collections":["quest_3354"],"featImg":"quest_33296","label":"quest_3354"},"quest_33262":{"type":"posts","id":"quest_33262","meta":{"index":"posts_1716263798","site":"quest","id":"33262","score":null,"sort":[1332345655000]},"parent":0,"labelTerm":{"site":"quest","term":3354},"blocks":[],"publishDate":1332345655,"format":"standard","disqusTitle":"Brewing the Perfect Cup of Coffee","title":"Brewing the Perfect Cup of Coffee","headTitle":"QUEST | KQED Science","content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/coffee-beans/\" rel=\"attachment wp-att-33303\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/coffee-beans-300x169.jpg\" alt=\"coffee and beans\" title=\"coffee beans\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-33303\">\u003c/a>\u003c/p>\n\u003cp>There were many shaky hands at a \u003ca href=\"http://usbaristachampionship.org/?p=southwest\"> regional coffee competition\u003c/a> in Santa Cruz one weekend in early March, though it was hard to tell if the tremors were due to nerves or just the free-flowing coffee at the tasting bar.\u003c/p>\n\u003cp>Baristas from Colorado to Hawaii competed to earn a trip to the national championship in April. Brewer’s Cup participants, mostly from California, brewed a mystery coffee, tweaking their favorite brewing method to bring out the best flavors of that coffee. Winners from the first round used their own beans to brew in the finals. \u003c/p>\n\u003cp>As the brewing finalists’ \u003ca href=\"http://sprudge.com/sw-brewers-cup-methods-and-madness.html\">recipes show\u003c/a>, making the perfect cup of coffee is not as simple as adding hot water to ground coffee beans. The grind size, water temperature and brewing method can change the flavor. Coffee connoisseurs delight in controlling every detail. And even the corporate coffee giant Starbucks is experimenting with brewing. They’ve just opened a \u003ca href=\"http://www.psfk.com/2012/03/starbucks-worlds-first-coffee-laboratory-opens-in-amsterdam.html\">brewing “laboratory”\u003c/a> in Amsterdam. \u003c/p>\n\u003cp>We describe an ideal cup of coffee in terms of its strength, aroma, flavor, acidity, and finish. Coffee enthusiasts quantify those descriptions as the concentration of coffee compounds in the final brew and the amount of flavor extracted from the beans. \u003c/p>\n\u003cfigure id=\"attachment_33345\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/peter-beans-better/\" rel=\"attachment wp-att-33345\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/peter-beans-better-270x360.jpg\" alt=\"Brewing coffee in SouthWest Regional Barista Championship\" title=\"peter beans better\" width=\"270\" height=\"360\" class=\"alignright size-large wp-image-33345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Molignano, of Fortnight Coffee Company in Los Angeles, competes in the Brewer's Cup of the South West Regional Barista Championship, Santa Cruz, CA, March 9, 2012. Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>There are 2000 different flavor and aroma compounds in roasted coffee beans. Only a fraction of those flavors dissolve in hot water, and even fewer are palatable. A cup of coffee brewed to full extraction is bitter and undrinkable. So brewers aim to pull the sweet and complex flavors from the grinds before the beans leach their bitter compounds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reaching that extraction sweet spot depends on several factors, including the ratio of water to beans by weight. (Notice that all the winning recipes from the competition specify water and bean weight.) The size of coffee grounds and the brew time matter too. If your coffee is weak, grinding the beans finer increases the surface area of the grounds exposed to the hot water and thus increases the amount of flavors extracted. But watch the clock once the hot water hits the grounds. Brew any pot too long and those bitter flavors seep out from the beans.\u003c/p>\n\u003cp>Water temperature is another way to control the flavor of coffee. Water warmed to 195-205 degrees Fahrenheit is best, says Lalo Perez-Varona, an independent coffee researcher from San Francisco. \u003c/p>\n\u003cp>Coffee associations around the world recommend \u003ca href=\"http://vstapps.com/blog/wp-content/uploads/2010/02/Rao-Everything-cover-mockup4.pdf\"> numerical standards\u003c/a> that label the perfect cup of coffee in terms of the percentage of extracted flavors, but ultimately individual taste preferences determine excellence.\u003c/p>\n\u003cp>For a tasty cup of joe, pick beans with flavors that you like, use your favorite brewing method, and troubleshoot using this chart, changing one factor at a time.\u003c/p>\n\u003cfigure id=\"attachment_33266\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/slide1/\" rel=\"attachment wp-att-34343\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Slide1.jpg\" alt=\"Factors influencing coffee flavor\" title=\"Slide1\" width=\"548\" height=\"411\" class=\"alignright size-full wp-image-34343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1.jpg 548w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1-400x300.jpg 400w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing method influences the flavor of the coffee too. Completely immersing the coffee in hot water, as in a French press, tend to brew coffee with more sweetness and body, says Perez-Varona. Paper filters trap some of the oils and solids, clarifying the flavors in the coffee. \u003c/p>\n\u003cp>Brewing with a siphon, also called a vacuum pot, gives you excellent temperature control due to the consistent heat source underneath the pot. This process is beautiful to watch:\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=DWduH2DJ7Ms]\u003c/p>\n\u003cp>I think a person's preferred brewing method is a chance to infuse their coffee with some personality and flair. Peter Molignano, of Fortnight Coffee Company in Los Angeles, brought his handmade wooden siphon holders to the competition in Santa Cruz. He warmed the upper part of the siphon with halogen lightbulbs mounted in a matching wooden box. \u003c/p>\n\u003cp>From precision analysis to the ritual of brewing, a cup of coffee is a union of science and art. Because my morning routine doesn’t leave time for experimenting with water temperature, brew time, grind size, and water and bean amounts, I’ll leave the science – and the art -- to the experts at my \u003ca href=\"http://www.vervecoffeeroasters.com/\">favorite local coffee shop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> UPDATE 4/2/12: The underextraction-overextraction chart has been updated. The original picture had the last entries for the water to coffee mixtures switched.\u003c/em>\u003cbr>\n\u003cem> UPDATE 3/22/12: The optimal water temperature for brewing coffee was originally reported as 192-203 degrees Fahrenheit. It has been changed to 195-205F.\u003c/em>\u003c/p>\n\n","disqusIdentifier":"33262 http://science.kqed.org/quest/?p=33262","disqusUrl":"https://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":744,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":18},"modified":1334940495,"excerpt":"The science of brewing coffee includes scales, thermometers and trained taste buds. And like any good experiment, it requires a bit of flair too.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The science of brewing coffee includes scales, thermometers and trained taste buds. And like any good experiment, it requires a bit of flair too.","title":"Brewing the Perfect Cup of Coffee | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Brewing the Perfect Cup of Coffee","datePublished":"2012-03-21T09:00:55-07:00","dateModified":"2012-04-20T09:48:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"brewing-the-perfect-cup-of-coffee","status":"publish","path":"/quest/33262/brewing-the-perfect-cup-of-coffee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/coffee-beans/\" rel=\"attachment wp-att-33303\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/coffee-beans-300x169.jpg\" alt=\"coffee and beans\" title=\"coffee beans\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-33303\">\u003c/a>\u003c/p>\n\u003cp>There were many shaky hands at a \u003ca href=\"http://usbaristachampionship.org/?p=southwest\"> regional coffee competition\u003c/a> in Santa Cruz one weekend in early March, though it was hard to tell if the tremors were due to nerves or just the free-flowing coffee at the tasting bar.\u003c/p>\n\u003cp>Baristas from Colorado to Hawaii competed to earn a trip to the national championship in April. Brewer’s Cup participants, mostly from California, brewed a mystery coffee, tweaking their favorite brewing method to bring out the best flavors of that coffee. Winners from the first round used their own beans to brew in the finals. \u003c/p>\n\u003cp>As the brewing finalists’ \u003ca href=\"http://sprudge.com/sw-brewers-cup-methods-and-madness.html\">recipes show\u003c/a>, making the perfect cup of coffee is not as simple as adding hot water to ground coffee beans. The grind size, water temperature and brewing method can change the flavor. Coffee connoisseurs delight in controlling every detail. And even the corporate coffee giant Starbucks is experimenting with brewing. They’ve just opened a \u003ca href=\"http://www.psfk.com/2012/03/starbucks-worlds-first-coffee-laboratory-opens-in-amsterdam.html\">brewing “laboratory”\u003c/a> in Amsterdam. \u003c/p>\n\u003cp>We describe an ideal cup of coffee in terms of its strength, aroma, flavor, acidity, and finish. Coffee enthusiasts quantify those descriptions as the concentration of coffee compounds in the final brew and the amount of flavor extracted from the beans. \u003c/p>\n\u003cfigure id=\"attachment_33345\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/peter-beans-better/\" rel=\"attachment wp-att-33345\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/peter-beans-better-270x360.jpg\" alt=\"Brewing coffee in SouthWest Regional Barista Championship\" title=\"peter beans better\" width=\"270\" height=\"360\" class=\"alignright size-large wp-image-33345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Molignano, of Fortnight Coffee Company in Los Angeles, competes in the Brewer's Cup of the South West Regional Barista Championship, Santa Cruz, CA, March 9, 2012. Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>There are 2000 different flavor and aroma compounds in roasted coffee beans. Only a fraction of those flavors dissolve in hot water, and even fewer are palatable. A cup of coffee brewed to full extraction is bitter and undrinkable. So brewers aim to pull the sweet and complex flavors from the grinds before the beans leach their bitter compounds.\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>Reaching that extraction sweet spot depends on several factors, including the ratio of water to beans by weight. (Notice that all the winning recipes from the competition specify water and bean weight.) The size of coffee grounds and the brew time matter too. If your coffee is weak, grinding the beans finer increases the surface area of the grounds exposed to the hot water and thus increases the amount of flavors extracted. But watch the clock once the hot water hits the grounds. Brew any pot too long and those bitter flavors seep out from the beans.\u003c/p>\n\u003cp>Water temperature is another way to control the flavor of coffee. Water warmed to 195-205 degrees Fahrenheit is best, says Lalo Perez-Varona, an independent coffee researcher from San Francisco. \u003c/p>\n\u003cp>Coffee associations around the world recommend \u003ca href=\"http://vstapps.com/blog/wp-content/uploads/2010/02/Rao-Everything-cover-mockup4.pdf\"> numerical standards\u003c/a> that label the perfect cup of coffee in terms of the percentage of extracted flavors, but ultimately individual taste preferences determine excellence.\u003c/p>\n\u003cp>For a tasty cup of joe, pick beans with flavors that you like, use your favorite brewing method, and troubleshoot using this chart, changing one factor at a time.\u003c/p>\n\u003cfigure id=\"attachment_33266\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/slide1/\" rel=\"attachment wp-att-34343\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Slide1.jpg\" alt=\"Factors influencing coffee flavor\" title=\"Slide1\" width=\"548\" height=\"411\" class=\"alignright size-full wp-image-34343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1.jpg 548w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1-400x300.jpg 400w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing method influences the flavor of the coffee too. Completely immersing the coffee in hot water, as in a French press, tend to brew coffee with more sweetness and body, says Perez-Varona. Paper filters trap some of the oils and solids, clarifying the flavors in the coffee. \u003c/p>\n\u003cp>Brewing with a siphon, also called a vacuum pot, gives you excellent temperature control due to the consistent heat source underneath the pot. This process is beautiful to watch:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DWduH2DJ7Ms'\n title='//www.youtube.com/embed/DWduH2DJ7Ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I think a person's preferred brewing method is a chance to infuse their coffee with some personality and flair. Peter Molignano, of Fortnight Coffee Company in Los Angeles, brought his handmade wooden siphon holders to the competition in Santa Cruz. He warmed the upper part of the siphon with halogen lightbulbs mounted in a matching wooden box. \u003c/p>\n\u003cp>From precision analysis to the ritual of brewing, a cup of coffee is a union of science and art. Because my morning routine doesn’t leave time for experimenting with water temperature, brew time, grind size, and water and bean amounts, I’ll leave the science – and the art -- to the experts at my \u003ca href=\"http://www.vervecoffeeroasters.com/\">favorite local coffee shop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> UPDATE 4/2/12: The underextraction-overextraction chart has been updated. The original picture had the last entries for the water to coffee mixtures switched.\u003c/em>\u003cbr>\n\u003cem> UPDATE 3/22/12: The optimal water temperature for brewing coffee was originally reported as 192-203 degrees Fahrenheit. It has been changed to 195-205F.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/33262/brewing-the-perfect-cup-of-coffee","authors":["10331"],"categories":["quest_5","quest_3229"],"tags":["quest_10845","quest_643","quest_10846","quest_3351","quest_2349","quest_13202"],"collections":["quest_3354"],"featImg":"quest_33303","label":"quest_3354"},"quest_32774":{"type":"posts","id":"quest_32774","meta":{"index":"posts_1716263798","site":"quest","id":"32774","score":null,"sort":[1331597006000]},"parent":0,"labelTerm":{"site":"quest","term":3354},"blocks":[],"publishDate":1331597006,"format":"standard","disqusTitle":"Science in Your Life: The Magic Microwave ","title":"Science in Your Life: The Magic Microwave ","headTitle":"QUEST | KQED Science","content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg\" alt=\"\" title=\"lasagne-in-mic-640\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-32842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/lasagne-in-mic-640-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>It’s lunchtime, time to get your Lean Cuisine queued up. You unwrap it, then zap it. When you take it out of the microwave, it’s boiling hot on the edges and freezing cold in the middle. You know what I’m talking about.\u003c/p>\n\u003cp>And you wonder: why doesn’t it heat my food like a regular oven?\u003c/p>\n\u003cp>This is a question beyond the interest of science. It carries important quality-of-life-and-lunch consequences.\u003c/p>\n\u003cp>To answer it, let’s think about what it means to heat something. Heat is really just molecules moving around. When you get something hot, you get the molecules agitated.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Microwaves and regular ovens have somewhat different ways of agitating food molecules (though the way they agitate cooks may be similar). A regular oven, once you’ve preheated it, is full of hot air. When you put your tasty treat inside, the heated air interacts with the cooler surface of your food and moves some of the molecules around. Over time, the molecules exposed to the surface transfer their heat energy to the molecules next to them through a process called conduction. Eventually, the heat gets conducted all the way to the center of your meal, but it takes a while, which is why you have to leave your tasty treat in the oven for what seems like forever when you’re hungry.\u003c/p>\n\u003cfigure id=\"attachment_32841\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/12/magic-microwave/bread-baking/\" rel=\"attachment wp-att-32841\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/bread-baking-270x169.jpg\" alt=\"Bread baking in a conventional oven\" title=\"bread-baking\" width=\"270\" height=\"169\" class=\"size-thumbnail wp-image-32841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In this conventional oven, the baking bread is surrounded by hot air, which lends it its crispy crust.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, a microwave tickles your treat molecules with radio waves. There’s no hot air in the microwave, and it heats your food without heating anything else. If you think about it, this seems kind of weird and maybe a little magical. Here’s how it works: a hollow-barreled magnetic tube called a magnetron emits radio waves into the oven. These waves, with wavelengths of about 12 cm, bombard the water, fat, and sugar molecules in the food, and set them flip-flopping. A microwave oven can do this while using much less energy than the oven requires, and the radio waves quickly get the molecules in motion.\u003c/p>\n\u003cp>The catch, which also explains the bubbling-and-freezing-at-the-same-time phenomenon, is that the microwaves only penetrate about an inch or inch and a half into your tasty treat. To get the heat deeper than that, you’re relying on conduction, just like in your conventional oven. Or, as all microwave chefs know, giving your treat a stir helps shift the unheated molecules to that all-important outer inch where the action happens.\u003c/p>\n\u003cfigure id=\"attachment_32859\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/12/magic-microwave/magnetron2/\" rel=\"attachment wp-att-32859\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Magnetron2-248x169.jpg\" alt=\"Magnetron\" title=\"Magnetron2\" width=\"248\" height=\"169\" class=\"size-thumbnail wp-image-32859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of a magnetron from a microwave, minus its magnet.\u003c/figcaption>\u003c/figure>\n\u003cp>The microwaves, which are part of the same electromagnetic spectrum as visible light and X-rays, are “tuned” to a frequency that works its magic on the relatively loosely ordered molecules in your food, but that doesn’t have much effect in more solid materials like ceramics and glass. But these waves don’t penetrate all parts of your tasty treat equally, either. Water molecules, for instance, are much more readily tossed about than fat.\u003c/p>\n\u003cp>You can demo this yourself: take two small, identical dishes. Put water in one and the same amount of oil in another. Heat them together in the oven for about 30-45 seconds. Which is warmer when the bell rings? \u003c/p>\n\u003cp>Microwaves are also notorious for simply heating unevenly: you might find a pocket of much hotter lunch in your otherwise lukewarm dish. This is because, like any electromagnetic waves, microwaves bounce off of reflective surfaces (like those of the oven walls) and concentrate more in some areas than others. This is where the turntable comes in handy: it moves different parts of your food into and out of the hot spots, distributing the heating effect evenly.\u003c/p>\n\u003cp>You can show yourself a faint glow of this effect by using your microwave to light up an incandescent bulb. If you try your hand at this, do it carefully, and only for three seconds at a time. You’ll see the bulb light up more brightly as it moves through the hot spots, and fade a bit as it goes through the “cooler” areas. You’ll find instructions and some \u003ca href=\"http://www.oregonlive.com/environment/index.ssf/2008/06/_home_experiment_microwave_radiation.html\">explanation on the Oregonian website\u003c/a>. Or, for a little safer show, watch this video from the Discovery Channel:\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"360\" src=\"http://static.discoverymedia.com/videos/components/dsc/76e551ecf893c8de3c7381bd12911b785510be4e/snag-it-player.html?auto=no\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There’s plenty of other fun to be had with a microwave, and also quite a few clever and potentially hazardous experiments. For safety’s sake, I’m compelled to suggest you turn to YouTube rather than your own microwave for these. One of my favorites is this lovely \u003ca href=\"http://www.huffingtonpost.com/mobileweb/2012/01/27/microwave-oven-explodes-f_n_1236574.html\">slow-motion film of foods\u003c/a> theatrically exploding in the microwave. You could try these at home, but be prepared for doing some cleanup. \u003c/p>\n\n","disqusIdentifier":"32774 http://science.kqed.org/quest/?p=32774","disqusUrl":"https://ww2.kqed.org/quest/2012/03/12/magic-microwave/","stats":{"hasVideo":false,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":820,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["http://static.discoverymedia.com/videos/components/dsc/76e551ecf893c8de3c7381bd12911b785510be4e/snag-it-player.html"],"paragraphCount":16},"modified":1332966045,"excerpt":"Why doesn’t a microwave heat my food like a regular oven?","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Why doesn’t a microwave heat my food like a regular oven?","title":"Science in Your Life: The Magic Microwave | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Science in Your Life: The Magic Microwave ","datePublished":"2012-03-12T17:03:26-07:00","dateModified":"2012-03-28T13:20:45-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"magic-microwave","status":"publish","WpOldSlug":"science-in-your-life-the-magic-microwave-4","path":"/quest/32774/magic-microwave","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg\" alt=\"\" title=\"lasagne-in-mic-640\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-32842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/lasagne-in-mic-640.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/lasagne-in-mic-640-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003c/p>\n\u003cp>It’s lunchtime, time to get your Lean Cuisine queued up. You unwrap it, then zap it. When you take it out of the microwave, it’s boiling hot on the edges and freezing cold in the middle. You know what I’m talking about.\u003c/p>\n\u003cp>And you wonder: why doesn’t it heat my food like a regular oven?\u003c/p>\n\u003cp>This is a question beyond the interest of science. It carries important quality-of-life-and-lunch consequences.\u003c/p>\n\u003cp>To answer it, let’s think about what it means to heat something. Heat is really just molecules moving around. When you get something hot, you get the molecules agitated.\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>Microwaves and regular ovens have somewhat different ways of agitating food molecules (though the way they agitate cooks may be similar). A regular oven, once you’ve preheated it, is full of hot air. When you put your tasty treat inside, the heated air interacts with the cooler surface of your food and moves some of the molecules around. Over time, the molecules exposed to the surface transfer their heat energy to the molecules next to them through a process called conduction. Eventually, the heat gets conducted all the way to the center of your meal, but it takes a while, which is why you have to leave your tasty treat in the oven for what seems like forever when you’re hungry.\u003c/p>\n\u003cfigure id=\"attachment_32841\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/12/magic-microwave/bread-baking/\" rel=\"attachment wp-att-32841\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/bread-baking-270x169.jpg\" alt=\"Bread baking in a conventional oven\" title=\"bread-baking\" width=\"270\" height=\"169\" class=\"size-thumbnail wp-image-32841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In this conventional oven, the baking bread is surrounded by hot air, which lends it its crispy crust.\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, a microwave tickles your treat molecules with radio waves. There’s no hot air in the microwave, and it heats your food without heating anything else. If you think about it, this seems kind of weird and maybe a little magical. Here’s how it works: a hollow-barreled magnetic tube called a magnetron emits radio waves into the oven. These waves, with wavelengths of about 12 cm, bombard the water, fat, and sugar molecules in the food, and set them flip-flopping. A microwave oven can do this while using much less energy than the oven requires, and the radio waves quickly get the molecules in motion.\u003c/p>\n\u003cp>The catch, which also explains the bubbling-and-freezing-at-the-same-time phenomenon, is that the microwaves only penetrate about an inch or inch and a half into your tasty treat. To get the heat deeper than that, you’re relying on conduction, just like in your conventional oven. Or, as all microwave chefs know, giving your treat a stir helps shift the unheated molecules to that all-important outer inch where the action happens.\u003c/p>\n\u003cfigure id=\"attachment_32859\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/12/magic-microwave/magnetron2/\" rel=\"attachment wp-att-32859\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Magnetron2-248x169.jpg\" alt=\"Magnetron\" title=\"Magnetron2\" width=\"248\" height=\"169\" class=\"size-thumbnail wp-image-32859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of a magnetron from a microwave, minus its magnet.\u003c/figcaption>\u003c/figure>\n\u003cp>The microwaves, which are part of the same electromagnetic spectrum as visible light and X-rays, are “tuned” to a frequency that works its magic on the relatively loosely ordered molecules in your food, but that doesn’t have much effect in more solid materials like ceramics and glass. But these waves don’t penetrate all parts of your tasty treat equally, either. Water molecules, for instance, are much more readily tossed about than fat.\u003c/p>\n\u003cp>You can demo this yourself: take two small, identical dishes. Put water in one and the same amount of oil in another. Heat them together in the oven for about 30-45 seconds. Which is warmer when the bell rings? \u003c/p>\n\u003cp>Microwaves are also notorious for simply heating unevenly: you might find a pocket of much hotter lunch in your otherwise lukewarm dish. This is because, like any electromagnetic waves, microwaves bounce off of reflective surfaces (like those of the oven walls) and concentrate more in some areas than others. This is where the turntable comes in handy: it moves different parts of your food into and out of the hot spots, distributing the heating effect evenly.\u003c/p>\n\u003cp>You can show yourself a faint glow of this effect by using your microwave to light up an incandescent bulb. If you try your hand at this, do it carefully, and only for three seconds at a time. You’ll see the bulb light up more brightly as it moves through the hot spots, and fade a bit as it goes through the “cooler” areas. You’ll find instructions and some \u003ca href=\"http://www.oregonlive.com/environment/index.ssf/2008/06/_home_experiment_microwave_radiation.html\">explanation on the Oregonian website\u003c/a>. Or, for a little safer show, watch this video from the Discovery Channel:\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"360\" src=\"http://static.discoverymedia.com/videos/components/dsc/76e551ecf893c8de3c7381bd12911b785510be4e/snag-it-player.html?auto=no\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There’s plenty of other fun to be had with a microwave, and also quite a few clever and potentially hazardous experiments. For safety’s sake, I’m compelled to suggest you turn to YouTube rather than your own microwave for these. One of my favorites is this lovely \u003ca href=\"http://www.huffingtonpost.com/mobileweb/2012/01/27/microwave-oven-explodes-f_n_1236574.html\">slow-motion film of foods\u003c/a> theatrically exploding in the microwave. You could try these at home, but be prepared for doing some cleanup. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/32774/magic-microwave","authors":["10191"],"categories":["quest_8","quest_12"],"tags":["quest_10786","quest_1122","quest_1334","quest_10784","quest_10785","quest_13202"],"collections":["quest_3354"],"featImg":"quest_32841","label":"quest_3354"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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