Companies are making disposable utensils from things like corn,
potatoes, and sugarcane (Photo by Jessi Ziegler)
Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:
Transcript
Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:
Companies are making disposable utensils from things like corn,
potatoes, and sugarcane. And many brands label their silverware as
biodegradable.
Sarah Burkhalter is a news producer with the environmental
journalism website, Grist.org. She says making silverware from
materials other than plastic is a step in the right direction.
“But I think that the encouragement should not be for people to feel
like they can use a fork for three minutes then toss it in the compost
and be done with it. I think the emphasis needs to be on reusing your
silverware. Whether that be metal or plastic or corn.”
Burkhalter says the other tricky part is that you need to read the
manufacturer’s instructions. She says many of these utensils are only
biodegradable in special composting facilities.
Which means the utensils will not biodegrade if you toss them into a
backyard composting bin.
A study found that moms who ate peanut butter or nuts every day increased the
risk of asthma in their kids by 50% (Photo courtesy of the EPA)
A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:
Transcript
A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:
The Dutch government has been following a few thousand kids and their moms
for 8 years. They wanted to see if there was a link between the moms’ diets
and whether the kids would develop asthma.
It turns out that moms who ate peanut butter or nuts every day increased the
risk of asthma in their kids by 50%.
Dr. John Heffner is a former president of the American Thoracic Society. He
says these results are interesting – but that doesn’t mean there’s a definite link
between eating nuts and asthma.
“I think that this is a piece of information that confirms a well balanced diet of
mothers is the most important thing to do. But it doesn’t suggest that mothers
oughta take nuts out of their diet if they’re ingesting nuts now.”
Dr. Heffner says there are a lot of factors that could lead to asthma. He says
this needs more study, but in the meantime, pregnant moms should stick to
their doctor’s advice.
Some of the fish caught in the Great Lakes are unsafe to eat due to mercury (Photo courtesy of the US Fish and Wildlife Service)
The government warns people not to eat too
much Great Lakes fish. That’s because some fish are
contaminated with mercury – a toxic chemical. Some
of that mercury comes from coal-burning power plants.
Erin Toner reports more states are beginning to make
power companies cut down mercury pollution:
Transcript
The government warns people not to eat too
much Great Lakes fish. That’s because some fish are
contaminated with mercury – a toxic chemical. Some
of that mercury comes from coal-burning power plants.
Erin Toner reports more states are beginning to make
power companies cut down mercury pollution:
The courts have ruled the federal government has not done enough to reduce mercury
pollution. Now, more states are adopting their own rules.
Illinois and Minnesota require power plants to cut mercury emissions 90% by 2015.
Wisconsin is following suit, but its plan gives utilities more time to get to 90% if they cut
other pollutants at the same time.
Keith Reopelle is with the group, Clean Wisconsin.
He’s happy with the new rule, but says it could be stronger.
“It does require the largest power plants to reach the 90% reduction on average over their
fleet, that’s not really the same as requiring every plant to get a 90% reduction.”
Wisconsin’s largest utility says complying with the new rule will be a ‘technological
challenge’. Power bills are expected to go up between 5 and 12 dollars a year to pay to
reduce mercury pollution.
Wheat farmers are re-considering the genetically modified seed question (Photo courtesy of the USDA)
You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:
Transcript
You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:
Nearly every major US crop is grown with genetically modified seeds – corn,
soybeans, cotton.
Biotech companies take genes from other organisms and put
them into corn and soybean seeds. This alters the behavior
of crops. One of the most used alters crops to withstand
herbicides. So, when an herbicide is sprayed, it kills the
weeds, but the crops survive.
But wheat producers said thank you, but no, to those genetically altered seeds.
Daren Coppock is chief of the National Wheat Growers Association. He says a
lot of wheat farmers didn’t need the genetically altered traits being offered.
First, weeds just aren’t a big problem in some types of wheat.
And second, Coppock says wheat growers were worried about the export market
in Europe and Japan. In those countries, they call genetically altered crops
‘Frankenfoods’.
“And so, it was something where some of our members would get the benefit, but
everybody faced potential risk of having customers say, ‘we don’t want this in
wheat.’”
Since the farmers didn’t want it, Coppock says Monsanto and the other big seed
companies dropped research into biotech wheat. That was five years ago.
Coppock says turning down biotech has since proven to be a bad move for
wheat growers.
Now, the big biotech companies don’t do as much research on how to improve
wheat, including breeding drought resistant varieties. Drought in Australia and
Canada is part of the reason there’s a wheat shortage now, making prices
higher.
“And so the conclusion that the industry basically has come to is, we have to do
something to change the competitiveness equation or we will end up, wheat will
end up, being a minor crop.”
And that could mean wheat shortages in the future.
So wheat farmers are re-considering the genetically modified seed question.
They think asking for new biotech wheat strains might kick start research on
wheat.
Bakers say something needs to be done – wheat prices are way high. And the
people who bake breads, muffins, cookies, and cakes are concerned.
Lee Sanders is with the American Bakers Association, which represents
Pepperidge Farms, Sara Lee, and many smaller bakeries.
“When wheat prices go up 173% in one year, it certainly effects how bakers can
do business. And how smaller bakers, in particular, if they can keep their doors
open.”
Those rising wheat prices are being passed on to consumers. A loaf of bread
that cost $2.50 last year has jumped to $2.85.
But bakers aren’t convinced biotech seeds will lower wheat prices. They’re more
concerned about how their customers will respond to the idea of genetically
modified wheat.
(supermarket sound)
Shoppers in the bread aisle at this Ohio supermarket have mixed views.
“We buy the cheapest bread we can find, so it wouldn’t make much difference.”
(laughs) “If it’s bread and it’s 70 cents, I buy it. It doesn’t bother me at all.”
“I don’t know, it just doesn’t sound good. I mean, I don’t mind paying a little bit
more for bread. Everything else is more expensive now too.”
“If it would keep prices down, I’d probably actually go with genetically altered
wheat.”
You might not realize it, but you’re already eating lots of genetically modified
foods. They’re added to all kinds of processed foods, from frozen foods to juices
and cereals.
The US government says they’re safe – so they’re not labeled.
But people in many other countries are more aware – and a lot more concerned
about biotech foods.
Doug Gurian Sherman is a senior scientist with the Union of Concerned
Scientists. If American wheat goes biotech, he says farmers will probably lose
their export markets.
“They can go elsewhere and they will go elsewhere. They really are trying to
avoid it for any kind of human food use.”
Even if wheat growers can persuade Monsanto and the others to start
researching genetically modified wheat, it will take at least five to ten years
before anything is in the field.
By then, farmers say, climate change may make
some places so dry that people will need biotech wheat whether they like it or
not.
Environmental activists are calling for
food packagers to stop using a toxic plastic to
line food and beverage cans. Lester Graham reports:
Transcript
Environmental activists are calling for
food packagers to stop using a toxic plastic to
line food and beverage cans. Lester Graham reports:
The thin plastic lining used in many canned foods and soft drinks contains a chemical
called bisphenol-A.
Canada is taking steps to restrict the use of the plastic in baby
bottles and formula can linings. In the U.S., some retailers have removed some
products using plastic with bisphenol-A.
Aaron Freeman is with the Environmental Defense Fund in Canada. He says this
chemical has been linked to too many health problems to ignore.
“Things like breast cancer, prostate cancer, early puberty in girls, attention deficit
disorder, and so on – those are all health effects we’re seeing sharp rises on.”
Freeman concedes cans lined with plastic containing bisphenol-A have not been proven
to cause the diseases. But he says since the canning industry has other plastics it can
use, it’s just a sensible precaution to stop using plastic with bisphenol-A.
For The Environment Report, this is Lester Graham.
Garlic mustard ranges from eastern Canada, south to Virginia and as far west as Kansas and Nebraska (Photo courtesy of the National Parks Service's Plant Conservation Alliance)
An invasive plant called Garlic Mustard is
taking over forests in the Eastern half of the country,
and it could be causing long term damage. Julie Grant
reports that some people are getting smart in their
efforts to get rid of Garlic Mustard:
Transcript
An invasive plant called Garlic Mustard is
taking over forests in the Eastern half of the country,
and it could be causing long term damage. Julie Grant
reports that some people are getting smart in their
efforts to get rid of Garlic Mustard:
Brad Steman spends a lot of time in the woods. He likes the serenity.
But as we walk through this park, he winces. The entire forest floor is
carpeted with one plant and one plant only: Garlic Mustard.
Thousands of them. The thin green stalks are as tall as our ankles.
Steman calls it “the evil weed.” Its triangle-shaped leaves shade out
wildflowers, so they don’t grow. Even worse, Steman says Garlic
Mustard poisons baby trees.
“So a forest filled with Garlic Mustard you will see very little
regeneration of that forest, very few seedlings, small trees. So
looking down the line, once those large trees start dying off there’s
nothing to replace them. And that now is the greatest threat to our
Eastern forests.”
Steman says every year Garlic Mustard is spreading farther into the
woods. Anywhere the ground is disturbed.
“So here’s a big stand of it along a trail. This is typically where it
starts. This is thick. This is a healthy stand. There’s potential there
for an explosion. So we should probably pull some. I’ll pull some;
you don’t have to pull any.”
Thank goodness he’s doing it – that looks it looks like tedious work.
Steman crouches down and starts pulling them out of the ground,
roots and all. He sprayed herbicide on some of it, and so far this
season he’s filled 35 big garbage bags with Garlic Mustard plants.
He’s sick of weeding. But it doesn’t look like he’s made a dent here.
All along the Eastern half of the US and Canada people are pulling up
Garlic Mustard from parks and just throwing it away. But some
people don’t like this approach.
“All these people are very shortsighted when they’re doing that.”
Peter Gail is a specialist in edible weeds.
“They’re not looking for other alternative uses – creative ways to use these plants that would be
profitable, that would be productive.”
Gail says: “If you can’t beat ‘em, eat ‘em.” People brought Garlic
Mustard to the US in the mid-1800s because they liked it, to eat. And
they even used it for medicine. Yep. That same nasty weed.
Gail says today Garlic Mustard just needs an image makeover.
Some weeds have become big stars in the cooking world. A few
years ago Purselane was just an unwanted vine, with its fleshy, shiny
leaves matted to the ground. Now it’s known as a nutritional
powerhouse, and is the darling of New York and LA eateries. Gail
wants that kind of fame for Garlic Mustard.
“This is a Garlic Mustard Ricotta dip, Garlic Mustard salsa, stuffed Garlic Mustard leaves – these are all things you can do with this stuff. It’s fantastic!”
Garlic Mustard seeds taste like mustard, the leaves taste like garlic
and the roots are reminiscent of horseradish.
Gail says people should go after Garlic Mustard in the parks, but then
they should take it to farm markets to sell.
“My normal statement is that the best way to demoralize weeds is to
eat them.
Because when you eat them they know you like them and they don’t
want to be there anymore, and so they leave.”
(blender sound)
Today Gail decides to blend a pesto using the early spring leaves.
He picks every last Garlic Mustard in his yard to make a batch.
“Well there it is, garlic mustard pesto. And it isn’t bad, is it?”
Julie Grant: “It’s delicious.”
For The Environment Report, I’m Julie Grant.
Gail: “I’ll use that on ravioli tonight.”
Nature is a big buffet table. One thing eats another – that eats another –
and so on. That’s a fundamental concept of ecology called the food chain.
One city is giving everyone a lesson about a dog’s place in the food chain.
And as Shawn Allee explains, it’s a lesson some would rather not hear:
Transcript
Nature is a big buffet table. One thing eats another – that eats
another – and so on. That’s a fundamental concept of ecology called
the food chain. One city is giving everyone a lesson about a dog’s place
in the food chain. And as Shawn Allee explains, it’s a lesson some would
rather not hear.
Katherine Raz takes up the leash of a slow-moving, black dog. But she’s not
walking her dog through snow. Raz is a professional dog walker.
Allee: “This is one quiet dog.”
“Oh yeah, she’s pretty mellow. Velvet. Velvet. See, she doesn’t even respond
when I call her.”
Velvet is in no hurry to walk, but Raz has got to hustle. She walks dozens of
dogs each week. And business is growing.
“Since I’ve been up here, we’ve had to hire three other people to cover all the
people who’ve called for walks.”
Some residents say all the new dogs are making a big mess. Velvet stops to
prove the point.
“I’ll use the produce bags to capture this. This is a fine specimen here. As
far as picking up the feces, I always thought it was just a cosmetic thing.”
But a sign informed her otherwise.
“I was walking a dog late at night and I was actually stopping to read the sign
because I was so bored. And it’s like, please, pick up the dog droppings because
rats use them as a primary source of food. I was like, Oh, God that’s horrible.
That just gives an image that’s not pretty.”
Indeed, Chicago’s putting dog owners on notice. The city put up that sign
Raz found. It came from the Chicago’s Department of Streets and Sanitation.
Fliers at City Hall say the same thing.
I read one of those fliers to Jose Cruz, Chicago’s rat control Czar.
“They prefer fresh food but will eat many things, such as pet food, dog
droppings, quote – a rat favorite.”
Allee: How do we know that’s the case, that dog droppings are a rat favorite?
“Because we’ve actually come across locations that we don’t see that there’s
not a huge problem with people not containing their garbage.”
The problem is that people are not picking up after their dogs.
Allee: And if I live in a neighborhood where people aren’t picking up after their dogs?
Am I in trouble for a rat problem in the future?
“No, you’re not. Just because there’re lots of dogs, doesn’t mean you’re going to
have a rodent problem.”
Cruz says it all turns on whether people actually clean up. But will enough dog
owners really do that?
Katherine Raz isn’t sure.
“See, there’s a dropping someone didn’t pick up.”
Allee: How often do you see that?
“Oh, all the time.”
Maybe the owners don’t read the signs. Or…maybe they just don’t buy the
dog – feces – rat connection.
I don’t either.
So, one night I meet up with an urban ecologist. Joel Brown is with the
University of Illinois at Chicago university.
Allee: Where are we?
“Right now we’re on the grounds of the UIC greenhouse. It’s a small green patch
that’s bordered by the Kennedy, a large parking garage, and one of the science and
engineering buildings.”
But it’s enough space to let nature run its course. Brown points to a darkened
patch of weeds and trees. He swears I just missed a rabbit.
“You can hear a cottontail running right through the underbrush right here.”
There’s more to observe, though. A falcon dines on pigeons that land here.
Dogs eat the rabbits. And there’s a raccoon that snatches food from the student
parking lot.
Brown says all of these have found a niche in Chicago.
“So what you see is a very dynamic process. Nature is not an art gallery; it works
around us and works in response to us.”
But could rats really take advantage of that neighborhood’s growing dog population?
Brown says, maybe. But perhaps not in the way the city claims.
“It is more likely that a single French fry, or a dog biscuit, pet food left
outside, a
sandwich left on a park bench … all of the incidental bits of food that we leave
behind
without even thinking about it. Those are much more likely to be feeding and breeding
the rat population than dog poop.”
He says it’s a minor link, but the city makes a good point nonetheless.
“That’s the part that, to me, is exciting. The fact that they’re even thinking about
these connections, shows they’re thinking smart.”
Ultimately, signs with dire warnings can’t control dogs’ impact on the neighborhood.
Brown says the behavior that matters most comes from a peculiar animal.
That’s the one that walks on two legs, has a big brain, and can recognize its own
connections to
the natural world.
Maggots can be used as a medical treatment. Specifically, to help treat wounds. (Courtesy of the National Institutes of Health)
Maggots can be used to disinfect a wound due to their attraction to the bacteria. (Courtesy of the National Institutes of Health)
An ancient medical treatment is starting to be used again to treat wounds. But for many people, just the thought of the treatment is stomach-turning. The Great Lakes Radio Consortium’s Melissa Ingells has the story:
Transcript
An ancient medical treatment is starting to be used again to treat wounds,
but for many people, just the thought of the treatment is stomach turning.
The Great Lakes Radio Consortium’s Melissa Ingells has the story:
Ray Peterson has already lost one leg to diabetes. On his remaining foot
there’s a deep wound, and it’s not healing. It’s not getting better because
of the diabetes. He could lose his second leg.
His doctor is taking the dressing off Peterson’s wound. The wound…is
ugly. It looks like someone drilled a quarter-sized hole deep into
Peterson’s foot. The wound smells bad, and then the doctor finds
maggots. The blowfly larvae are squirming around in there. The doctor
is not surprised, though. He put the maggots there a few days ago. It’s
part of the treatment to save Ray Peterson’s leg.
They’re not exactly the kind of maggots you’d find in your garbage can,
but they’re similar. Last summer the FDA approved maggots as medical
devices.
The maggots eat the dead tissue, not the live flesh. In a process
researchers don’t completely understand… the maggots actually clean
and disinfect the wound much better than a surgeon could. Apparently,
they’re attracted to the bacteria in the dead tissue.
Ray Peterson is in his doctor’s office, trading in some big, full maggots
for some new hungry ones.
The old, fat maggots are washed off with saline. The doctor has to dig around
with the tweezers to get a few strays out.
Ray Peterson says he doesn’t mind seeing the process.
“I enjoy watching them, truthfully.”
The doctor cleans the wound a bit more and then places tiny, new maggots on
it with a small spatula.
(Sound of office)
There are plenty of maggot jokes as Dr. Dowling and the nurses work on
Peterson’s foot. Dowling says that his staff has become comfortable with
the maggots, but many health care professionals are not.
“Actually the patients react much better than the doctors. Every patient
I’ve done it on has been very excited and enthusiastic. I can’t say that’s
always the case for the medical community at large. I’ve had some
doctors tell patients if you have maggots on your foot, don’t come in my
office, but I think that will go away with time the more it’s accepted.
The new maggots start moving around as soon as they feel warmth and smell
food. Dr. Dowling and his nurses quickly contain them with a bandage.
“We build a cage around the wound to hold the maggots in, we’ll put the
maggots in, cover up the cage, and leave it there for two to three days,
and during that time the maggots will increase in size two to three times.
And then, when they come in we’ll take the cage off and wash the maggots out
with saline solution, and look at the wound and decide if it needs another
application or not.”
Several clinical studies have been conducted on the maggot treatment.
The results have been overwhelmingly good, but because the idea is so
repulsive to many patients or their doctors, the practice is still not
widespread.
Robert Root Bernstein is a professor of physiology at Michigan State
University. He co-wrote the book “Honey, Mud, Maggots and other Medical Marvels.”
“Taking a maggot or a bunch of maggots and putting them in a wound and watching
them crawl around in there is not something that most people find appealing, and
usually okay for the patient – the patient doesn’t actually have to look. It’s the
practitioners who have to deal with these squirmy little things and have to put
them in and take them out who seem to have most of the problem with the therapy.”
Root Bernstein says maggot therapy might catch on. That’s because doctors are seeing
more and more diabetic wounds as the rate of diabetes keeps going up in the U.S.
When medicines such as antibiotics don’t work on the stubborn wounds,
patients and doctors sometimes turn to the maggot therapy as their last hope for
recovery.
Ray Peterson found out about maggot therapy when his daughter saw an
article in a local newspaper. He says at first his friends were a little put
off, but then started kidding him about the procedure.
“They call me maggot man. Just for a joke. I go along with them. You’re a pretty
good sport about this. You gotta be.”
And Peterson says the good-natured ribbing is sure a lot better than the
alternative. Peterson also thinks if people can get past the “ick” factor…
more people’s limbs might be saved by maggot therapy.
Russ Allen breeds and grows thousands of shrimp in a
barn in his backyard. The entire process is contained. There's no water
coming in or going out, and there's no waste leaving his farm. (Photo by
Corbin Sullivan)
Russ Allen sells all the fresh shrimp he produces three days
a week at his market in Okemos, Mich. (Photo by Corbin Sullivan)
Russ Allen breeds shrimp in big tanks of water that mimic
an environment off the shore of the ocean, where the water quality and
temperature are stable. (Photo by Corbin Sullivan)
Recently, shrimp surpassed tuna as the most-consumed seafood in the United States. Most of the shrimp Americans eat is produced in Southeast Asia, India, Mexico and Brazil. Russ Allen wants to change that. He’s opened one of the world’s few indoor shrimp farms in the Midwest. Allen says his operation meets an obvious market demand, is good for the environment, and presents a new economic opportunity for the country. The Great Lakes Radio Consortium’s Erin Toner reports:
Transcript
Recently, shrimp surpassed tuna as the most-consumed seafood in the
United States. Most of the shrimp Americans eat is produced in
Southeast Asia, India, Mexico and Brazil. Russ Allen wants to change
that. He’s opened one of the world’s few indoor shrimp farms in the
Midwest. Allen says his operation meets an obvious market demand, is
good for the environment, and presents a new economic opportunity for
the country. The Great Lakes Radio Consortium’s Erin Toner reports:
In a big blue barn in Russ Allen’s backyard, there are thousands of
shrimp… beady-eyed, bacteria-munching, bottom-feeders.
Here, the life cycle of the shrimp starts in the breeding center, where
two big tanks of water mimic a place 150 feet deep off the shore of the
ocean where the water quality and temperature are stable. Allen says
it’s the perfect environment for shrimp to mate.
“Like in just about all animals the male chases the female, and they do a
little courtship dance, and then the male will deposit a spermatophore on
the female and when she spawns, the eggs pass through the
spermatophore, are fertilized and then go out into the water.”
A few months later, the shrimp end up in the production room where all
they do is eat, and sometimes, if they get excited or spooked, they jump
right out of their tanks.
“They don’t like light…”
“Oh (laughing)! Do you ever have them hit you as you’re standing
here?”
“Oh yeah, that’s why we have the nets up so they don’t jump.”
Russ Allen has been farming shrimp for three decades. He started in
Ecuador, and then went to Belize, where he started the country’s first
shrimp farms.
Allen and his wife moved back to Michigan in 1990, when he started
designing his indoor shrimp farm. It finally opened for business about a
year ago, and now, he’s selling all the shrimp he produces.
(Sound of shrimp market)
Allen says his indoor shrimp farm is one of the first of its kind in the
world. There’s no waste leaving his farm, so pollution’s not an issue,
and because there’s no water coming in or going out, there’s no danger
of introducing diseases into his system.
Allen says an indoor farm also moves shrimp farming away from fragile
coastal ecosystems. That’s where most of the industry has developed
around the world.
“In a place like the United States with all the development on the
coastline and land costs, you can’t really do it anywhere near the ocean
anyway. So, if you’re going to have a viable shrimp farming system in
the United States, you need to move it away from – you know – these coastal areas.”
But indoor farms haven’t always been a viable option, either.
In the 1980s, a handful of them opened in the U.S., including a big one in
Chicago. They all failed because the technology didn’t work quite right,
and because the cost of production made them unable to compete with
outdoor farms.
Bill More is a shrimp farming consultant and vice president of the
Aquaculture Certification Council. He says now, indoor shrimp farmers
have a better chance of making a go of it.
“Coming from third-world countries, there’s been a lot of issues with
illegal antibiotics being found in shrimp. There’s been environmental
and social issues that environmentalists have come down hard upon. It’s
sort of prompted the opportunity for a good indoor system where
you could manage those and you didn’t challenge the environment.”
But More says creating and maintaining a clean, organic indoor shrimp
farm is still very expensive, and it seems an even bigger problem now
that the price of shrimp is the lowest it’s been in a decade.
Shrimp farmer Russ Allen says he’s invested several million dollars in
his business. He’s the only guy in the game right now, which he
admits is good for business, but he doesn’t want it that way. He says
he’d like to see the industry grow in Michigan, and throughout the
country.
“In order to do that the government has got to be a partner in this, and
that has been the challenge… that when you don’t have an industry, you
don’t have lobbyists and nobody listens to you and you can’t get an
industry until they do listen to you. So, that’s been our real challenge
right now.”
Allen says he wants the government to offer tax breaks and other
financial assistance to the aquaculture industry like it does to other
sectors of the economy, but he says he can’t even get some local elected
officials to come and see his shrimp farm. He says with so many
companies moving jobs and factories overseas, he thinks government
leaders should be looking for ways to help new and perhaps
unconventional industries like his, grow.
Chene Street, on Detroit's east side, was once a thriving retail corridor. Now, it's a decimated stretch of crumbling and burned-out buildings. (Photo by Marla Collum)
The Chene-Ferry market was once a bustling center of commerce and a social hub for the neighborhood. It closed in the 1970s. There are no major chain grocery stores to serve the community, so many people shop for food at liquor and convenience stores. (Photo by Marla Collum)
On the east side of Detroit, there are 93 liquor stores for 90,000 residents. Compare that to the racially mixed, middle-income suburb of Southfield, where there are 18 liquor stores for about 78,000 residents. This data was collected in 2002. (Photo by Shannon Zenk)
Finding a big supermarket is next to impossible in many inner-city
neighborhoods. That means a lot of people do their shopping at convenience
and liquor stores, where there’s rarely fresh produce. The Great Lakes
Radio Consortium’s Sarah Hulett reports on one group’s efforts to get around
the grocery store problem – and help revitalize a neighborhood:
Transcript
Finding a big supermarket is next to impossible in many inner-city neighborhoods. That means a lot of people do their shopping at convenience and liquor stores, where there’s rarely fresh produce. The Great Lakes Radio Consortium’s Sarah Hulett reports on one group’s efforts to get around the grocery store problem and help revitalize a neighborhood:
(Sound of traffic)
Up and down this street as far as the eye can see are crumbling and burned-out buildings. This used to be a thriving business district. It’s where Vlasic Pickle, White Owl Cigar, and Lay’s Potato Chips grew into national brands. Today, the most evident sign of commerce is the prostitutes walking the street. Smack in the middle of this is Peacemaker’s International. It’s a storefront church where Ralph King is a member.
“Now if you look at it you see that there’s no commercial activity, no grocery stores within a mile of here. And our concern was that people had to eat.”
There are about seven liquor stores for every grocery store here on the east side of Detroit. Some people can drive to the well-stocked supermarkets in the suburbs, but many families don’t have cars, and King says the city busses are spotty.
“So they’re buying food at convenience stores or gas stations. And quite frankly, it just doesn’t seem a good fit that a community has to live off gas station food.”
That means processed, high-starch, high-fat diets that lead to illnesses like heart disease, diabetes, and high blood pressure. Those are all problems that disproportionately hit African Americans, and public health researchers say those higher rates of illnesses are linked to the food availability problems in poor black communities.
Amy Schulz is with the University of Michigan, and she’s studied the lack of grocery stores in high-poverty neighborhoods.
“What we found, in addition to the economic dimension was that Detroit, neighborhoods like the east side that are disproportionately African American are doubly disadvantaged in a sense. Residents in those communities have to drive longer, farther distances to access a grocery store than residents of a comparable economic community with a more diverse racial composition.”
In other words, if you’re poor and white, you have a better chance of living near a grocery store than if you’re poor and black. Ralph King and the folks in this neighborhood want to get around that problem. So about three years ago, they decided to try and reopen a nearby farmer’s market. They turned to Michigan State University Extension for help. Mike Score is an extension agent.
“I thought it would just be the process of organizing some people, helping them buy some produce wholesale, setting up in the neighborhood, selling the food, and generating a net income that could be reinvested. And I was really wrong.”
The farmer’s market was a flop. Score says produce vendors set up in the neighborhood, but the fruits and vegetables sat all day, unsold. He says the problem was they were using the wrong currency. Most people in this neighborhood have very little cash on hand, and they need to use their food stamp cards to shop for groceries.
So, Score helped develop a plan for a neighborhood buyers’ club that can negotiate low prices by ordering in bulk. His business plan also calls for job training for people in the neighborhood.
“It’s going to give people who are chronically unemployed but who have some entrepreneurial skills access to food at a lower cost, and that enables them to think about starting restaurant businesses or smaller retail businesses. So that’s an important part of this project: in addition to getting people groceries, it also creates some job opportunities.”
It’s been a struggle to get the program off the ground. It took a long time to get approval from the U.S. Department of Agriculture for a machine to read peoples’ food stamp cards. People have stolen some of the project’s meager resources, but Mike Score and Ralph King say they’ll stick with it until families in this neighborhood can put decent food on their tables. And they say they hope it can be a model that other low-income communities around the country can use.
Companies are making disposable utensils from things like corn, potatoes, and sugarcane (Photo by Jessi Ziegler)
