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More than just a job to do

The following was written by CDFA Secretary Karen Ross

Our general counsel here at CDFA, Michele Dias, came into my office last Friday with an excitable look on her face. I think most people in positions of organizational leadership would agree that when your lawyer does that, it may not be a good thing … Thankfully, this time was different.

Michele was proudly carrying her newly minted, California agriculture-themed license plate proclaiming her to be “MAD4AG”, matching her initials (middle name Ann). She had ordered it online from the DMV as part of a great program we’ve worked on in recent years that generates funding for agricultural education. Aside from the welcome bit of levity in an otherwise busy Friday, this moment gave me pause to reflect on the remarkable workforce that makes this department run.

It isn’t unusual for someone to have a personalized license plate related to their work, especially when they sincerely enjoy the job as much as Michele does. Part of the reason is a very real connection to agriculture that makes this more than a job. Michele grew up on a small, family-run dairy in Turlock and, as any farm kid can tell you, there is no education quite like the one you get on a farm. From biology to math to engine repair, I’m betting on the kid with the dirty boots.

Fortunately, CDFA has quite a few folks who share that upbringing and awareness. We have livestock inspectors who, when their work day is done, trade in the pickup for a saddle as they start their second job as cattle ranchers. We have administrators and field staff who take a detour on the way home to check their walnut grove, walk a few rows of vegetables, or move sprinkler pipes to the other side of the alfalfa field. We have PhDs, technicians and support staff who grew up on the farm and now volunteer their time in support of worthy causes like water conservation and habitat restoration on ag lands. We have scientists who take the time to talk to local elementary school students about farms and food, passing on their own experience to the next generation.

Of course, CDFA also has many staff members who did not have ag experience before joining this organization. Whether they are new or long-term employees, the common thread is that they develop a passion for our mission to protect agriculture, from the farms and families we work with every day to the food supply that they produce and provide.

More than 17,000 California agriculture-themed license plates are already on the road in California, and that says a lot about this community’s support for agricultural education. The program is currently accepting proposals for grant projects to promote ag education and leadership activities for students at the K-12, post-secondary and adult education levels. As more and more of our neighbors have less and less direct exposure to farming, this investment in agricultural literacy is an important step toward helping all of our citizens become informed consumers and voters who understand what goes into producing our food.

There is something special about agriculture, and it’s important to remember that it’s something we all share: If you go back even a handful of generations on just about anyone’s family tree, you’ll find a farmer. I am proud to say you’ll find quite a few of them working for you here at CDFA as well.

Patrick Cavanaugh2016-05-31T19:32:10-07:00December 22nd, 2014|

Lactose Intolerance: 11 Ways to Still Love Dairy

Source: Brunilda Nazario, MD; WebMD

If you’re lactose intolerant, you can still eat foods with lactose — in moderation. The key is to know your limit. Keep a food diary, write down when, what, and how much you ate, and how it made you feel. You should see a pattern emerge and you will learn how much or how little lactose you can have. Then, stick to your limit.

Consider Lactose-Free Milk and Other Dairy

For regular milk drinkers, most supermarkets have lactose-free or low-lactose milk in their dairy case or specialty foods sections. You can also find lactose-free cheese, lactose-free yogurt, and other dairy products. It can be hard to get enough calcium when you are lactose intolerant. Lactose-free milk, however, has the same amount of calcium as regular milk.

Take Control of Your Diet

Take control of your meals by brown bagging it rather than struggling to find something that you can eat on a menu. When cooking at home, you can replace milk in recipes with lactose-free milk. You can also buy a cookbook that features lactose-free recipes and start trying them. Many classic recipes can be adapted to fit a lactose-intolerant diet. Control the ingredients that go in the meal and you may be surprised at how much variety you can eat.

Consider Lactase Supplements

It’s not a cure, but taking lactase enzyme supplements can help you eat foods containing lactose. Supplements are found in many forms, including caplets and chewable tablets. They may be particularly helpful if you don’t know the exact ingredients in your meal. If supplements do not help your symptoms, be sure to check with your doctor.

Hunting for Hidden Lactose

Lactose is found in most dairy products, except those marked “lactose-free,” such as lactose-free milk or cheese. It also can be in packaged foods such as dried mixes, frozen meals, and baked goods. Read food labels carefully, and watch out for ingredients such as “milk solids,” “dried milk,” and “curd.” If you choose to eat these foods, you may need to take a lactase supplement to help prevent symptoms.

Ask the Experts

Learning a new way of eating isn’t easy, but you don’t have to do it alone. Ask your doctor to suggest a nutritionist or dietitian to help you manage your diet. She can teach you how to read food labels, share healthy eating tips, learn how much dairy you can eat or drink without symptoms, and come up with reduced-lactose or lactose-free foods to provide a well-balanced diet.

Smaller Portions, Fewer Symptoms

Maybe you can’t enjoy a big glass of milk with cookies, but you can try a smaller serving. Start with a 4-ounce glass instead of a full 8 ounces. Gradually increase the amount of dairy you eat until you begin to notice unpleasant symptoms. Listen to your body. It will tell you when you’ve reached your limit. If you want to avoid lactose completely, try lactose-free dairy milk or non-dairy drinks, such as soy milk.

Enjoy Dairy on the Side

Instead of eating or drinking dairy products by themselves, try having them with food that doesn’t contain lactose. For some people, combining dairy with other food may reduce or even get rid of their usual symptoms. So don’t just drink a glass of milk in the morning. Pour it over cereal or have a piece of toast on the side.

Make Better Cheese Choices

With lactose intolerance, you can still eat cheese, but choose carefully. Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Other low-lactose cheese options include cottage cheese or feta cheese made from goat or sheep’s milk. Certain types of cheeses — especially soft or creamy ones like Brie — are higher in lactose. If you want to avoid dairy completely, try lactose-free and dairy-free cheeses.

Learn to Love Yogurt

Look for yogurt with live and active bacterial cultures. When you eat this type of yogurt, the bacterial cultures can help break down the lactose. Plus just 1 cup of plain, low-fat yogurt provides 415 mg of calcium. But forget frozen yogurt. It doesn’t contain enough live cultures, which means it may cause problems for people who are lactose intolerant. To be safe, you can always choose lactose-free yogurt.

Probiotics for Lactose Intolerance

For some people, probiotics can ease symptoms of lactose intolerance. Probiotics are live microorganisms, usually bacteria, that restore the balance of “good” bacteria in your digestive system. They can be found in foods like yogurt or kefir — probiotic-rich milk — as well as dietary supplements. Check with your doctor to see if probiotics might help you.

Low-Lactose Home Cooking

Cooking low-lactose requires a change of thinking. The simpler you cook, the better. Use herbs and seasonings to flavor meat, fish, and vegetables. Stick to fresh ingredients and use fewer prepared foods. Experiment with chicken stock or lactose-free milks to make sauces. Use low-lactose cheeses for baking. Explore cuisines — such as Mediterranean or Asian — that don’t rely very much on dairy products.

Patrick Cavanaugh2021-05-12T11:17:15-07:00December 20th, 2014|

USDA Offers Tips to Help Keep Your Holiday Illness-Free

By: Monique Bienvenue; Cal Ag Today Communications Manager

As the end of the year approaches, it’s likely there are multiple meals and parties in your future. Carrying food from one location to another and sharing dishes with a crowd means more opportunity for bacteria to grow and cause food poisoning. Whether you’re an experienced cook, a first-time party host, or simply adding a dish to the potluck lineup, the holidays can make even the most confident chefs nervous.

To help keep your holiday season healthy, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations on how to protect yourself and your family from foodborne illness.

If you have specific food safety questions this holiday season you can call the USDA Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov. These services are available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, in English and Spanish.

Steps to follow during holiday grocery shopping:

Keep raw meat, poultry, and seafood away from other foods in your grocery cart.
Buy cold foods last.
Ask the cashier to place your raw meat, poultry and seafood in a separate bag.

Steps to follow during food preparation:

Use separate cutting boards for raw meat and ready-to-eat items like vegetables or bread.
Prepare uncooked recipes before recipes requiring raw meat to reduce cross-contamination. Store them out of the way while preparing meat dishes to ensure they don’t become contaminated after preparation.
Use a meat thermometer to check the internal temperature of dishes to ensure they are fully cooked and safe to eat. Fresh beef, pork, veal, and lamb should be cooked to 145 ˚F with a three minute rest time; fish should be cooked to 145 ˚F; ground beef, veal and lamb should be cooked to 160 ˚F; egg dishes should be cooked to 160 ˚F; and all poultry should be cooked to 165 ˚F.

Fool proof tips when cooking for groups:

Keep hot food hot and cold food cold, using chafing dishes or crock pots and ice trays. Hot items should remain above 140 ˚F and cold items should remain below 40 ˚F.
Use several small plates when serving food.
Discard perishable foods left out for 2 hours or more.

Steps to follow when cooking a holiday roast:

Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
To ensure the juiciest possible roast this holiday, use a meat thermometer. Once it has reached the USDA recommended internal temperature of 145 F, the roast is safe to eat.
Remember all cuts of pork, beef, veal, and lamb need a three minute rest time before cutting or consuming.

Consumers can learn more about key food safety practices at Foodsafety.gov and follow @USDAFoodSafety on Twitter. Consumers with questions about food safety, can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 4 p.m. Eastern Time, Monday through Friday, in English or Spanish.

Patrick Cavanaugh2016-05-31T19:32:10-07:00December 18th, 2014|

Nimitz Poised for California Registration

By: Kyle Buchoff, Cal Ag Today Reporter

Researchers are developing effective ways to control crop-destroying worm-like nematodes. One product, Nimitz, is not yet registered for use in California but is showing great promise in vegetables.

“We’ve been working with a number of different products over a number of years, and actually have two products; one is Nimitz, the other is still in development.,” said UC Riverside Cooperative Extension Associate Nematologist Antoon Ploeg. “Both look very promising in all three crops that we have been testing: tomatoes, melons, and carrots, so for us it’s been an exciting time!”

Ploeg and his team found remarkable results from nematode pressure plots. Non-treated plants were heavily galled and those that were treated with Nimitz showed a 95% reduction in galls.

“Something is going on here that makes us very excited, especially because the product has low toxicity,” said an enthusiastic Ploeg. “It has only a ‘Caution’ label, and has had the original restricted-entry interval (REI) of 24 hours reduced to zero.”

Nimitz has been approved by the EPA, but has not yet been approved for use in California.

Patrick Cavanaugh2016-05-31T19:32:10-07:00December 17th, 2014|

AgroThermal Announces Impressive 2014 Winegrape Trial Results

11 California Winegrape Trial Blocks Average Over 30% Yield Increases

By Laurie Greene, CalAgToday editor and reporter

AgroThermal Systems produced a third year of impressive winegrape fruit set results in 2014 patented Thermal Heat Treatment process trials, averaging 23% more berries per bunch and 27% more bunch weight at mid season. Yield per vine at the end of the season showed a 31% gain in treated blocks vs. control blocks.

The data, developed under the direction of the Dawson Company, which creates sales opportunities for new agricultural post harvest, produce ripening and crop production technologies and novel agrichemicals, came from 15 trial and control blocks in the Southern Salinas Valley, Livermore and the Central Valley. According to the company’s founder and president, Art Dawson, “ We have been sampling fruit set and bunch weights in conjunction with AgroThermal since 2012 and this represents the 3rd year of a consistent average increase of over 20% in fruit set at mid season vs. corresponding trial blocks. There is no doubt the technique produces more fruit, even in great fruit set years as evidenced from over 30 blocks tracked since 2012.” The increase in fruit set varied by varietal; it appears the response to instantaneous heat treatment is varietal-specific.

In 2014, the two companies collaborated on sampling harvest weights and berries per bunch counts a few days in advance of harvest, in 11 of the 15 winegrape trial blocks. According to Dawson, “We stripped six vines in each control and trial block to get a projection of weight per vine. The average increase was 31% more weight per vine. This indicated that the technique not only created more berries per bunch, but this advantage was carried forward to harvest yields.”

According to Marty Fischer, CEO of AgroThermal, “When we saw these sampling yield projections, we asked our growers to confirm their actual harvest data. Getting grower data on harvest yields has always been challenging due to the frenetic activity at harvest, the very reason why we decided to do the sampling prior to harvest. We have confirmation of substantial yield increases for 7 of the 11 blocks at Scheid Vineyards located in the Salinas Valley,” Fischer said, “and are awaiting grower harvest data from the other four blocks.”

Shawn Veysey, Head of Viticulture at Scheid in Greenfield, California stated, “We were very excited by what we have seen with the AgroThermal technique. We have blocks with up to a 40% increase in berries per bunch and weight per bunch. This translates to a 1 to 2 ton increase per acre.”

Fischer credited the increases in 2014 to a treatment shift; “Different protocols produce significantly different results after experimenting with treatment start dates, frequency of treatments and time of day applications. Growers who don’t want yield increases but want to change wine character need to use a protocol that provides more berries per bunch leading to higher skin to pulp ratios. Growers who want a yield increase need to adhere to a different protocol of treatments.”

AgroThermal expects some 15-20 wines to be barrel-tasted from the 2014 trials in California and Oregon, with wine quality results announced sometime in early 2015.

Agrothermal Systems Introduces North America Sales Manager

Kim Boyarsky was recently appointed North America Sales Manager, bringing wine industry marketing experience to AgroThermal Systems. She has spent ten years in customer development representing packaging and cooperage companies in the wine industry. For the last three years, she was Territory Manager with Barrel Builders, Inc. in St. Helena, California, where she was responsible for consulting with winemakers on barrel selections for current wine vintages in California, Oregon and Washington.

AgroThermal Systems (www.agrothermalsystems.com) is based in Walnut Creek California and is a dba of Lazo TPC Global, Inc. a California Corporation. AgroThermal has pioneered the use of in-field heat treatment as a means to increase yields, reduce pesticide needs and improve crop qualities. The company holds patents on Thermal Pest Control and has patents pending on Thermal Plant Treatment for agricultural crops . The AgroThermal Systems technology has shown consistent results for improving fruit set, harvest yields, pest control and improving certain wine sensory characteristics in various trials conducted in the US from 2012-2014.

Patrick Cavanaugh2016-05-31T19:32:11-07:00December 15th, 2014|

BASF Helps Fight Hunger With $75,000 Donation To Feeding America

Contribution will help provide nearly 340 tons of fresh fruits and vegetables to U.S. food banks

By Laurie Greene, CalAgToday Editor, Reporter

BASF is donating $75,000 to Feeding America, the nation’s largest hunger-relief organization, to help feed struggling families and individuals throughout the U.S.

“Hunger is a very real problem for tens of millions of people in America, including low-income families and seniors,” said Scott Kay, Vice President, U.S. Crop Protection for BASF. “Through our contribution to Feeding America, we can help provide healthy fruits and vegetables to people and communities who may not have regular access to them. In many ways, this partnership is an extension of the work we do every day with growers to help them feed our hungry world population.”

The donation will support Feeding America’s National Produce Program, an initiative that helps with planning, transportation and logistics to ensure fresh produce deliveries to the 200 member food banks around the country.

The commitment from BASF will help Feeding America provide 675,000 pounds of produce to families and individuals in need. The donation includes $5,000 in contributions from BASF grower customers who chose to be part of this donation.

“BASF was a natural fit to partner with Feeding America as we continue to focus on providing more nutritious fruits and vegetables for the clients we serve,” said Nancy Curby, vice president of corporate partnerships for Feeding America. “Their support will help extend the reach of our National Produce Program and help more Americans in need.”

Employees at the Research Triangle Park, North Carolina, BASF headquarters also raised more than $18,000 for the Food Bank of Central & Eastern North Carolina through a virtual food drive and a special showing of the movie “Farmland.” The BASF Crop Protection division is also sponsoring the local ABC network affiliate WTVD’s “Heart of Carolina” food drive during the holiday season to collect food and raise money for the Food Bank of Central & Eastern North Carolina and the Second Harvest Food Bank.

“Our business and our employees are very pleased to partner with the many dedicated food bank volunteers who share our commitment to feeding those facing hunger, not only during the holidays, but all year long,” Kay said.

BASF’s Crop Protection division provides innovative solutions in crop protection, seed treatment and biological control as well as solutions to manage water, nutrients, plant stress, pest control and public health. The Crop Protection division supports growers to optimize agricultural production, improve their business efficiency and enhance the quality of life for a growing world population. Further information can be found on the web at www.agro.basf.com or through our social media channels.

Patrick Cavanaugh2016-05-31T19:32:11-07:00December 11th, 2014|

California Farm Bureau’s Paul Wenger Addresses 96th Annual Meeting

California Farm Bureau President reflects on membership triumphs & challenges in 2014 and his hopes for 2015

By Kyle Buchoff, CalAgToday Reporter

Paul Wenger, president of the California Farm Bureau Federation (CFBF) welcomed attendees to the 96th Annual CFBF Meeting by introducing the conference’s theme, ‘California Agriculture Caught in the Crosshairs.’

“The only way to be a target is to be standing still. I can guarantee we are not going to stay standing still, but from time to time, I think we have stood still. It is interesting; people say this is provocative, but it is also spot-on, California agriculture has adapted and improved, and continued to adapt and improve, and continues to provide food and fiber. We have become a victim of our own success, and because many times we would just as soon as sit back and hope the world would pass us by while we do nothing short of miracles by producing more and more food and fiber with basically the same resources we have had for years, all of a sudden, we’ve become victims of our own success.”

“After two wet years when our reservoirs were brimming to capacity, our farmgate value in 2011 rose to a record of $43.5 billion. Now that’s farmgate, and you will hear other states say how they have a $100 billion farm economy, but this is just the farmgate, and we are not even talking about what our multiplier effect is.”

Wenger explained that California agriculture slipped by $1 billion in 2012, and “we have yet to see what the final report for 2013 will be. But, if it is any indication by what we have been witnessing through the county ag commissioners in their reports for food and fiber production, it will likely set a new level.”

“And ladies and gentlemen, as bad as 2014 was for water, the fact that we had 4, 5 or 6 hundred thousand acres out of production, the fact that we had 17,000 jobs lost, what the University of California said was a $2.2 billion dollar farmgate loss due to lost production; I would estimate (and we won’t know until 2015), that 2014 will probably set a record year for farmgate value and income.”

“And we will have our detractors and others who say, ‘what is wrong on the farm?’ Agriculture continues to increase and produce even though we have challenges. The underlying number 1 challenge of the statistical health of California agriculture is water. Today’s presentation though is going to be forward-looking.”

Wenger’s presentation included a “Working for You” document handed out to each member that detailed the organization’s policies, and the duties of its staff, officers, and board of directors. Wenger recognized the efforts of Rich Matteis, CFBF administrator and staff to prepare the document and solve issues for the California Ag industry. Wenger explained, given the challenges over the last few years, and especially with the Affordable Care Act, “Rich Matteis has been doing nothing short of miracles, orchestrating our staff to be able to do more with less.” Wenger urged Farm Bureau members to carefully review the document to understand how the organization is endeavoring to work on their behalf.

Though the document did not include contributions from the 53 county farm bureaus, Wenger recognized the farm commissioners and the work product from their bureaus, led by volunteer staff who have to transition around new leadership every few years. “They have to keep air in the tires, and the bearings greased so everything works in our county farm bureaus. As a grassroots organization, it’s those folks and the folks we have at CFBF and the American Farm Bureau Federation (AFBF) that really help those of us who are farmers and ranchers to accomplish what we do.”

Wenger considers 2014 a very interesting year and expects the same in 2015. “It’s all about water, folks. Think back not too long ago to August when we had all the mechanizations around the water bond: ‘is it going to be a $6.5 billion bond? Is it going to be $6 billion bond?” There were questions about water storage and how much funding would be allocated for water storage.

“We finally got it done with a near unanimous vote to get the water bond on the ballot for $7.5 billion with $2.7 billion continuously appropriated for water storage. We don’t know what will happen, but we are glad it got on the ballot.”

Continuing, Wenger said that shortly afterwards, all the attention turned to groundwater. “The two groundwater bills working their way through the legislature were signed by the governor in September.” Later, one of the authors, former Democratic California State Assemblymember Roger Dickinson, wrote, “The Governor signs historic groundwater legislation. California’s water future is secure.”

“Nothing could be further from the truth,” said Wenger, attributing Dickinson’s recent defeat at the polls to the funding and efforts of the California Farm Bureau Fund to Protect the Family Farm (FARM PAC).

“Let’s not lose focus on what happened in November. For the first time in four decades, the electorate decided to do something about our water infrastructure.” Their message to Sacramento, well beyond the water bond, was, “We need to do something about our water infrastructure, not only for our environment, not only for municipal and industrial, but most of all for agriculture because we are feeding the world.”

“And so what happened is nothing short of phenomenal,” he continued, congratulating the board for stepping up and spending the funds to be able to get over the threshold and have a win.”

Returning to the theme of the conference and its positive outlook in his closing, Wenger stated, “A lot of folks will say that ‘Caught in the Crosshairs’ is a picture of despair. I actually say, ‘no, it’s hope.’”

Wenger said there’s hope for what the industry can do if given a little bit of water. “Some folks will say that with the clouds, it is doom and gloom; but remember, we need to have rain clouds to have water in our reservoirs and streams. Really this is a picture of opportunity and of what can be and will be if we work together and really take an aim on advocacy.”

“As we take an aim at advocacy, everybody gives the example of a three-legged stool: one leg is not any good without the others. “That’s absolutely true; I couldn’t do what I do without Kenny Watkins (First Vice President) and Jamie Johansson (Second Vice President). As we look to the future, we have to educate; we have to engage; and, we have to be advocates.”

Patrick Cavanaugh2016-05-31T19:32:11-07:00December 11th, 2014|

Why the Amazing Avocado will Help Curb Cravings

Source: Midge Munro; Avocado Industry Council

Research shows adding a few slices of avocado to your lunch will slash your desire to eat over the next three hours by 40 per cent compared to eating the same meal without it.

A study, published in Nutrition Journal, focused on overweight adults to see if avocado consumption helped them feel more satisfied and reduced their desire to eat in the following few hours.

Researchers at Loma Linda University in the United States conducted randomized single-blind crossover trials where participants ate a standard breakfast followed by one of three test lunches – one without avocado, one that included avocado and one where extra avocado was added.

The volunteers’ glucose and insulin responses were measured, along with their feelings of satisfaction and desire to eat over the next five hours.

The study found those who added half a fresh avocado to their lunch reported a 40 per cent decrease in desire to eat again over the next three hours, and a 28 per cent decrease in the following five hours.

Participants also reported feeling more satisfied (26 per cent) during the course of the afternoon following their avocado lunch.

Satiety is an important factor in weight management, because people who feel satisfied are less likely to snack between meals, said Dr. Joan Sabaté, Chair of the Department of Nutrition who led the research team at Loma Linda University.

It was also noted that though adding avocados increased participants’ calorie and carbohydrate intake at lunch, there was no increase in blood sugar levels beyond what was observed after eating the standard lunch. This leads them to believe that avocado’s potential role in blood sugar management is worth further investigation.

The study was funded by the American-based Hass Avocado Board.

New Zealand Avocado CEO Jen Scoular says there are many international studies underway to uncover the health benefits of avocados.

“Other research published in Nutrition Journal found people who regularly eat avocados weigh 3.4kg less on average, and have waistlines around 4cm smaller, than those who don’t,” Scoular says.

“Avocados are rich in monounsaturated (‘good’) fats and are a low GI (glycemic index) food, so they will help you to feel fuller for longer.”

Another reason avocado will help fill you up is they are packed with fibre. Half an avocado will provide more than 25 per cent of your daily recommended fibre intake.

“They’re an absolute powerhouse when it comes to providing your body with the nutrients it needs each day. They also help your body absorb more nutrients from other fruit and vegetables you eat with avocado,” Scoular explains.

Boosting your avocado intake is easy as this home-grown fruit is extremely versatile. You can add a few slices to your favourite omelette, sandwich or salad, or eat them on toast at any time of day.

“You can also blend them into smoothies or use them as a butter and oil substitute when baking or making desserts,” she says. “Their creamy texture makes them perfect for mousses, ice cream and cheesecakes. Delicious and healthy!”

Patrick Cavanaugh2016-05-31T19:32:11-07:00December 10th, 2014|

USDA Announces New Support to Help Schools Purchase More Food from Local Farmers

By: Monique Bienvenue; Cal Ag Today Social Media Manager/Reporter

Agriculture Secretary Tom Vilsack announced that more than $5 million in grants will be given to 82 projects that support the U.S. Department of Agriculture’s (USDA) efforts to connect school cafeterias with local farmers and ranchers through its Farm to School Program. The program helps schools purchase more food from local farmers and ranchers in their communities, expanding access to healthy local food for school children and supporting local economies.

According to USDA’s first-ever Farm to School Census released earlier this year, school districts participating in farm to school programs purchased and served over $385 million in local food in school year 2011-2012, with more than half of participating schools planning to increase their purchases of local food in the future.

“USDA is proud to support communities across the country as they plan and implement innovative farm to school projects,” said Vilsack. “These inspiring collaborations provide students with healthy, fresh food, while supporting healthy local economies. Through farm to school projects, community partners are coming together to ensure a bright future for students, and for local farmers and ranchers.”

Secretary Vilsack made this announcement at Common Market, a pioneering food hub in Philadelphia that connects wholesale customers to farmers in New Jersey, Pennsylvania and Delaware. Common Market is receiving a grant to support their “An Apple a Day” Program. The facility will act as a bridge between Pennsylvania Family Farms, a small Pennsylvania value-added processor, and public charter schools to provide food safety, product development, packaging, educational, marketing, planning, ordering and delivery support to farm and school food service partners.

Together, Common Market and the other selected projects will serve more than 4,800 schools and 2.8 million students, nearly 51 percent of whom live in rural communities.

Patrick Cavanaugh2016-05-31T19:32:12-07:00December 8th, 2014|

Collaboration Among Government Agencies and CA Rice Commission Germinates in Win-Win Policy

Collaboration Results in Win-Win Endangered Fish/Safe Thiobencarb Use Policy

By Laurie Greene, CalAgToday Editor and Reporter

Roberta Firoved, Industry Affairs Manager for the California Rice Commission

Roberta Firoved, Industry Affairs Manager for the California Rice Commission, stated in a press release Wednesday, “A great example of our positive relationship with the U.S. Environmental Protection Agency (U.S. EPA) is found in the recent press release, ‘U.S. EPA, federal and state agencies, rice growers, industry act to protect endangered salmon and steelhead trout in California.’”

In the release, Jared Blumenfeld, EPA’s Regional Administrator for the Pacific Southwest, states, “Working closely with our state and federal partners, our joint efforts will protect salmon and steelhead trout while maintaining rice production in California. This action also supports EPA’s commitment to minimize pesticide pollution in the San Francisco Bay Delta.”

“This is a smart approach to pesticide use that includes important safeguards for protected fish while still allowing growers to care for their crops,” said Will Stelle, administrator of National Oceanic and Atmospheric Administration (NOAA Fisheries) West Coast Region, in the same release. “This demonstrates that we can find balanced and workable solutions through collaboration.”

The California Department of Pesticide Regulation (CDPR) established measures to protect salmon and steelhead trout based on proximity to endangered and threatened species habitat according to NOAA Fisheries geographic locations, as well as information and best management practices from the California Rice Commission and its grower members, plus the California Regional Water Quality Control Board – Central Valley Region. U.S. EPA and Valent, the manufacturer of the herbicide thiobencarb, also worked to put these restrictions in place.

After reviewing CDPR’s data on pesticide use and the state’s protective measures to be enforced by County Agriculture Commissioners, NOAA Fisheries found that thiobencarb use on rice in California would not jeopardize salmon and steelhead trout provided protective measures currently being applied in California are ensured.

“The positive approach we applied throughout development of the thiobencarb use conditions,” Firoved explained, “expanded into our interaction with the NOAA National Marine Fisheries Services (NMFS) as they researched and wrote the biological opinion (BiOp) for thiobencarb.”

Thiobencarb is a systemic, pre-emergence herbicide in liquid or a granular formulation that inhibits shoots of emerging weed seedlings. First registered for use on rice in 1982, thiobencarb is used to control grasses, sedge and broadleaf weeds in food crops such s rice (represents 95% of use), lettuce, celery, and endive. Thiobencarb, or Valent’s Bolero® UltraMax Herbicide, may be applied using ground spray equipment or by aircraft.

“The win for rice growers is that the farming practices developed over time are also protective of endangered species. We always assumed this to be the case, and entrusted the thiobencarb BiOp for confirmation.

Reflecting on the successful collaboration, Firoved stated, “We have no magic bullet, nor do we approach the issues with contention. Our perspective is that all participants around the table are looking for the same end result, no matter where they work.”

Patrick Cavanaugh2016-05-31T19:32:12-07:00December 6th, 2014|