The US Department of Agriculture says consumers will
see tougher policing of the organic food market. That’s after the
USDA recently revoked the accreditation of a company that certified organic products. The GLRC’s Chuck Quirmbach reports:
Transcript
The US Department of Agriculture says consumers will
see tougher policing of the organic food market. That’s after the
USDA recently revoked the accreditation of a company that certified
organic products. The GLRC’s Chuck Quirmbach reports:
The Ag Department kicked a Wisconsin certifier out of the
National Organic Program for apparent conflicts of interest. That marks the first time
the department has revoked an organic certifier, but the agency says
other investigations into rule-breaking have been done and some
certifiers have left voluntarily when they knew the government was
scrutinizing them.
Barbara Robinson oversees the USDA’s Organic
Program. She says the learning curve of the four-year old effort is
over and tougher enforcement is on the way:
“Ignorance is no longer a good excuse. Now, enough time has passed to
say, okay, we can get a little tougher.”
People who break the organic certification rules can be booted out for up to
five years and face fines.
Foreign, invasive species often get into US waters by
hitching a ride in the ballast water of ocean going ships. Now,
a new research center will work to stop the spread of these invasive species. The research center hopes to develop new treatment systems aimed at catching the critters before they get out. The GLRC’s Stephanie Hemphill has more:
Transcript
Foreign, invasive species often get into U.S. waters by hitching a ride in the ballast water
of ocean-going ships. Now, a new research center will work to stop the spread of these
invasive species. The research center hopes to develop new treatment systems aimed at
catching the critters before they get out. The GLRC’s Stephanie Hemphill has more:
The new research center will be built on the edge of the Duluth-Superior port in
Wisconsin. It’ll include storage tanks to represent ballast tanks on freighters. Researchers can introduce exotic species into the tanks, and test various treatments
designed to kill the pests.
Duluth port director Adolph Ojard says currently, ships are exchanging ballast water in
the ocean before entering U.S. ports:
“We have found that it is effective, but we want to be more effective, and the only way
we can do that is to develop full treatment systems on board the ship.”
Systems to be tested include filters, centrifuges, ultra-violet light, and chemicals. Ojard says it’s likely a combination of treatments will be most effective. He says
researchers will be looking for systems that can work in both older and newer ships.
The governor of Michigan is blocking a request by a town in
Wisconsin to pump water from Lake Michigan. The GLRC’s Sarah
Hulett reports:
Transcript
The governor of Michigan is blocking a request by a town in
Wisconsin to pump water from Lake Michigan. The GLRC’s Sarah
Hulett reports:
Under federal law right now, any one of the eight Great Lakes
governors can veto a proposed water withdrawal, but a
proposed agreement between the eight states would allow
communities that straddle the boundary that defines the Great
Lakes basin to draw water from the lakes.
The town of New Berlin, Wisconsin sits on the boundary. It’s
asking for permission to draw water from Lake Michigan for the
half of the city that sits outside the basin, but Governor Granholm
of Michigan says she won’t consider the request.
Michigan Department of Environmental Quality Spokesman Bob
McCann says he realizes one town won’t drain the lake:
“But a thousand such proposals coming in may do that. So the question is,
where do you draw the line?”
Michigan’s governor says until that new multi-state agreement is
ratified, it’s important not to set a bad precedent.
For the first time in 100 years in the Midwest, whooping
crane chicks have hatched in the wild. But wildlife agencies say the
young birds may be especially vulnerable to predators. The GLRC’S
Chuck Quirmbach reports:
Transcript
For the first time in 100 years in the Midwest, whooping crane chicks have hatched in the
wild. But wildlife agencies say the young birds may be especially vulnerable to predators.
The GLRC’S Chuck Quirmbach reports:
Government and private wildlife agencies have been working for several years to re-
establish a migrating flock of whooping cranes in the Eastern U.S. This spring, two
crane eggs taken from the wild birds hatched in captivity, and now two more eggs have
hatched in the wild, at the Necedah National Wildlife Refuge in Wisconsin. But Rachel
Levin of the U.S. Fish and Wildlife Service says being in the wild means potential
predators:
“These crane chicks will be with their parents and will be vulnerable to raccoons and
other types of predators that might be on the refuge.”
Levin says it’s possible the managers at Necedah will trap some raccoons. By the end of
the summer, the crane chicks will get their flight feathers and should be able to more
easily get away from dangers on the ground.
Milking Devon cattle are rare domestic breeds from an earlier day, some dating back to the 18th century. The animals hold genetic information that some people think is too valuable to lose. (Photo by Lester Graham)
The Garfield Farm Museum is preserving antiquated domestic breeds of farm animals, such as these Black Java chickens. (Photo by Lester Graham)
The Garfield Farm Museum, between Geneva and Elburn, Illinois, brings together farming experiences of the past 150 years with an appreciation of the natural environment, according to its website. (Photo by Lester Graham)
When you think of endangered species, farm animals might not top the list. But some types of farm animals are in danger of going extinct.
Certain breeds of common barnyard creatures are no longer considered commercially viable, and are being allowed to die off. But as the GLRC’s Chris Lehman reports, there’s an effort to preserve some rare varieties of
livestock:
Transcript
When you think of endangered species, farm animals might not top the list. But some
types of farm animals are in danger of going extinct. Certain breeds of common barnyard
creatures are no longer considered commercially viable, and are being allowed to die off.
But as the GLRC’s Chris Lehman reports, there’s an effort to preserve some rare varieties
of livestock:
When you buy a pound of ground beef or a pack of chicken legs, you probably don’t
think about what kind of cow or chicken the meat came from. And in most stores,
you don’t have a choice. Beef is beef and chicken is chicken.
Of course, there’s many different kinds of cows and chickens, but most farmers stick with
just a handful of types. They prefer animals that are specially bred to produce more meat
in less time.
That’s all well and good if your motive is profit.
But some people think the move towards designer farm animals is risky.
Jerome Johnson is executive director of Garfield Farm Museum.
(Sound of turkeys gobbling)
Johnson says breeds like these Narragansett turkeys carry genetic traits that could be
desirable in the future. They don’t require as much food, for instance. That could be an
attractive feature as costs continue to rise:
“Some of the high-producing, high-yielding animals today, they may require a lot of
input. In other words, a lot of feed, more expense since so many things are derived from
petroleum, from the diesel fuel that powers the tractors to the production of fertilizer
and the like, and chemicals for herbicides and all… that as the cost of that goes up, it may
actually be cheaper to raise a different type of animal, that doesn’t require that much.”
Johnson also says some common poultry breeds get sick more easily. That’s part of the
risk farmers take when they choose meatier birds. Normally that might not be a problem,
but if Avian flu spreads to the US, some of the older breeds might carry genes that could
resist the disease. If those breeds disappear, that genetic information would be lost.
But some farmers choose rare livestock breeds for completely different reasons.
(Sound of baby chicks)
Scott Lehr and his family raise several varieties of pure-bred poultry, sheep, and goats on
their northern Illinois farm. These chicks are just a few weeks old…
(Sound of baby chicks)
“These are all pure-bred birds. These are birds that have been around a long time. Some
of the breeds that are in there, there’s Bantam Brown Leghorns, Bantam White Leghorns.”
Some of the poultry breeds are so rare and exotic they’re practically collector’s items.
Lehr’s son enters them in competitions. But the animals on their farm aren’t just for
showing off. Scott says they use the wool from their herd of Border Cheviot sheep for a
craft studio they opened in a nearby town:
“There’s quite a bit of demand growing for handspun wool and the rising interest in the
hand arts, if you will… knitting and spinning and weaving and those kinds of things… are
really beginning to come into, I guess, the consciousness of the American public in many
ways. It’s evolving beyond a cottage industry.”
And the wool of rare breeds like the Border Cheviot sheep is popular among people who want handspun wool.
(Sound of Johnson calling to giant pig, “Hey, buddy, how ya doin’?”)
Back at the Garfield Farm Museum, Jerome Johnson offers a handful of grass to a 700
pound Berkshire hog. This Berkshire is different from the variety of pig with the same
name that’s relatively common today. Johnson says these old-style Berkshires have a
different nose and more white hair than the modern Berkshire. They also tend to be fatter,
which used to be a more desirable trait.
The museum’s pair of old-style Berkshires are literally a dying breed. Johnson says the
boar isn’t fertile anymore:
“They were the last breeding pair that we knew of. These were once quite common but
now are quite rare. And we maybe have found a boar that is fertile that is up in
Wisconsin that was brought in from England here a couple years ago that we could try
crossing with our sow to see if we can preserve some of these genetics.”
(Sound of pigs)
Advocates of rare livestock breeds say the animals can be healthier and sometimes tastier
than the kinds raised on large commercial farms. And although you won’t find many
farm animals on the endangered species list, they could have important benefits for future
farmers.
A male prairie chicken showing off for the hens. (Photo by Dan Gunderson)
Two prairie chicken cocks making a drumming sound as part of the dance to challenge each other and attract hens. (Photo by Dan Gunderson)
A male prairie chicken inflates the orange sacks on its neck and makes a echoing sound called booming. (Photo by Dan Gunderson)
Most of the native prairie east of the Mississippi is now farmland, but there are still a few isolated spots where remnants of prairie survive… and with them a prairie icon… the greater prairie chicken, but prairie chickens need a lot of habitat… and in places such as Illinois, Wisconsin and other states, only a few hundred birds survive. One state is having better luck, and some of its birds are being moved to help revive other prairie chicken populations. The GLRC’s Dan Gunderson reports:
Transcript
Most of the native prairie east of the Mississippi is
now farmland, but there are still a few isolated spots
where remnants of prairie survive; and with them a
prairie icon: the greater prairie chicken. But prairie
chickens need a lot of habitat, and in places such as
Illinois, Wisconsin and other states, only a few
hundred birds survive. One state is having better
luck, and some of its birds are being moved to help
revive other prairie chicken populations. The GLRC’s
Dan Gunderson reports:
The prairie chickens are ghostly shapes in the grey
predawn light of this spring morning.
(sound of prairie chickens in)
The cocks cackle as they fight off other males. They
inflate the orange sacks on their necks and make a
mournful echoing sound. Tail feathers erect they strut
about trying to impress the hens, who sit quietly
watching.
This 5,000 acre chunk of native prairie in Minnesota
has never been plowed. The prairie chickens have
always lived here. Today it’s owned by the Nature
Conservancy and known as the Bluestem Prairie.
Brian Winter manages the land. This morning he’s in a
small plywood blind counting prairie chickens on their
booming ground. About 40 males are strutting their
stuff.
“In Minnesota it’s a success story and we hope it gets
to be an even more successful success story than what it is
right now.”
Genetic diversity is one of the keys to a species
survival. In many states, prairie chickens are so
isolated the gene pool becomes weak. In Minnesota
there are flocks of prairie chickens along the western
edge of the state. Brian Winter says those flocks are
close enough to keep the gene pool from getting
stagnant.
“So there’s interbreeding as birds disperse in the fall.”
(sound of chickens tussling)
“Nice fight just took place right there. The research that’s been done looking at the genetics shows the
Minnesota population is one of the best in terms of
genetic diversity.”
Brian Winter says 20 years ago there were an
estimated 2,000 prairie chickens in Minnesota.
Today the population is approaching 10,000. The
prairie chicken is stable enough in Minnesota that
there’s been a limited hunting season the past two
years. In the past few years, several hundred
Minnesota chickens have helped rebuild populations
in North Dakota, Illinois and Wisconsin. Later this
summer, Minnesota prairie chickens will be captured
and moved by the Wisconsin Prairie Chicken Society,
in an effort to save a population declining in size and
genetic diversity.
Dave Sample with the Wisconsin DNR says the state
hopes to set aside 15,000 acres of grassland for
prairie chicken habitat in the next ten years. But he
says the birds won’t survive without a genetic infusion.
“In order to increase genetics in a compromised
population you do need to bring an infusion in from
outside. You pretty much have to go where genetics
are good and bring those birds in to mix with ours.”
Sample says there’s no guarantee the Wisconsin
prairie chicken population will survive, but he thinks
expanding the genetic pool will be a big step in the
right direction.
Earl Johnson is Regional Wildlife Manager for the
Minnesota Department of Natural Resources. He
says the prairie chicken success reflects a
conservation success. Johnson says the federal
Conservation Reserve Program has turned thousands
of acres of marginal farmland back into grassland.
That makes good prairie chicken habitat. Johnson
says Minnesota is very fortunate to have a healthy
prairie chicken population.
“What’s the long term future for the prairie chicken? I’d hate to guess, but we are happy to help any states
that want our assistance by transplanting birds.”
Johnson calls the prairie chicken the prairie poster
child. Hundreds of people come from across the
country every spring to sit in blinds and watch the
mating dance. Johnson says interest is growing every
year. At the Bluestem Prairie, the Nature
Conservancy blinds are full almost every day during
the spring. Brian Winter says people from every state
have traveled here to see the spring spectacle unique
to the prairie grassland.
Despite its success, the prairie chicken population is
only as stable as its habitat. Winter says the prairie
chicken may be the most visible prairie resident, but
what’s good for the prairie chicken is good for many
other species as well.
“It’s going to be meadowlarks and bobolinks and
mallard ducks and a whole variety of grassland birds
that just require grassland habitat to survive, and
without it they’re just not going to be there.”
And that’s going to require larger grassland areas.
Too much of the prairie has disappeared in many
states to support healthy numbers of prairie chickens.
That means if the prairie chicken is to survive more of
the marginal farmland, the poorer quality farmland,
needs to be returned to prairie.
As the price of gasoline rises, many states are looking for alternatives. One of those alternatives is the ethanol blend, E-85. But, some states (like Ohio) are not keeping up with the trend. (Photo by Lester Graham)
The federal government is focusing new attention on research and development of ethanol. Some states – especially those in the corn belt – are getting into the act too. The GLRCs Karen Kasler reports:
Transcript
The federal government is focusing new attention on research and
development of ethanol. Some states – especially those in the corn belt –
are getting into the act too. The GLRC’s Karen Kasler reports:
Now that gasoline is near or above three dollars a gallon, ethanol seems
to be everywhere. The Renewable Fuels Association says more than a
third of the gasoline in the U.S is blended with ethanol, an alcohol based
fuel made with the sugar found in corn and other grains. A 10 percent
ethanol/gasoline blend can be used in every vehicle on the road, but
many politicians and consumers are very interested in the 85 percent
ethanol blend – E-85 – as an alternative fuel for cars and trucks. But
getting E-85 to drivers who have cars which can use it isn’t that easy.
Tadd Nicholson with the Ohio Corn Growers Association, says part of
the problem is the big oil companies have banned E-85 pumps under the
canopies at branded stations.
“Oil companies don’t own ethanol production. They own oil refining,
and so that’s their profit center and that’s where they get their fuel and so
they have a lot of control over that. They don’t own ethanol. I don’t
know why. They should, but they aren’t in the ethanol ownership
business yet. I say ‘yet’.”
The governors of Wisconsin and Minnesota have asked the big oil
companies to change their E-85 policy, and some states have been
encouraging independent gasoline dealers to put in E-85 pumps for a few
years.
But others, such as Ohio, have been lagging behind in the trend. Only
recently has Ohio launched a new energy action plan that sounds
ambitious, when it comes to providing access to ethanol to drivers.
LeeAnn Mizer is with the Ohio Department of Agriculture.
“The goal is to triple the amount of E-85 pumps available to Ohio
consumers by the end of 2006.”
That sounds like a lot – but it’s not, says Dwayne Seikman heads up the
Ohio Corn Growers Association.
“Tripling’s a nice start. There’s six… that would go to 18. But with over
150,000 vehicles in the state of Ohio, that’s not enough to cover the
effort.”
Since corn is Ohio’s top crop… it would seem to make sense. But unlike
other states in the corn belt, there are no ethanol plants in operation in
Ohio, though there are at least three under construction, and ethanol
supporters say the state is way behind its neighbors when it comes to
getting ethanol pumps at service stations.
Sam Spofforth is executive director of Clean Fuels Ohio.
“I’ll be honest, we’d like to see a lot more and we think a lot more is
certainly very possible. Indiana, they’re up to about 25 to 30 stations.
Illinois has over a hundred. Minnesota has almost 200 at this point.
Even places like Arizona are putting in E-85. They don’t make any corn
in Arizona. We think Ohio can do a lot more.”
Some critical studies have found that ethanol has a high energy cost with
low benefits – ethanol supporters say that’s been debunked. Whether
ethanol makes economic or ecological sense or not is still not certain.
But one thing is certain – cars using ethanol blends need to fill up more
than those using regular unleaded gasoline.
Robert White with the National Ethanol Vehicle Coalition says that’s
offset because typically ethanol-blended fuels cost less than regular
unleaded gas.
“Well, no doubt the fuel economy is the only negative with E-85, and we
tell folks that is where the price differential hopefully is there to make
E-85 use a wash.”
Part of the reason the price is lower is because the ethanol industry is
heavily subsidized by the government. Those lower costs would quickly
disappear if the subsidies were removed. Because ethanol is cleaner
burning, many support further development and use of the renewable
fuel.
General Motors is increasing the number of vehicles it produces that can
burn ethanol. Ford already produces E-85 burning cars and trucks.
However, many believe for ethanol production to be truly efficient,
farmers will have to start growing crops such as switch grass for ethanol
because corn requires too much fossil fuel based fertilizer and other
inputs to make it a permanent solution.
A whooping crane experiment in the Eastern U-S has had its first hatch of eggs from migrating birds. But humans had to help. The GLRC’s Chuck Quirmbach reports:
Transcript
A whooping crane experiment in the Eastern U.S has had its first hatch
of eggs from migrating birds. But humans had to help. The GLRC’s
Chuck Quirmbach reports:
Several migrating cranes laid eggs this spring at the Necedah National
Wildlife Refuge in Wisconsin, but some eggs broke. So, wildlife
officials scooped up two intact eggs and eventually sent them to a
wildlife center in Maryland. The eggs recently hatched. Wildlife
agencies say it’s a huge step for the effort to create a migrating and
reproducing flock of whoopers in the Eastern U.S.
Joan Garland of the International Crane Foundation says that’s even
though the chicks were not hatched in the wild.
“We did sort of have to help these eggs out a little bit. We did remove
them from the nests and raise them in incubators, but at least they were
produced and part of their life was there in the wild in the nests at
Necedah.”
Garland says the two chicks will probably be sent back to the wildlife
refuge this summer, and there, they’ll be taught to fly south.
Ten states are suing the U.S EPA over emission standards for power plants. Part of the lawsuit is aimed at air pollution that might lead to global warming. The GLRC’s Chuck Quirmbach reports:
Transcript
Ten states are suing the U.S EPA over emission standards for power
plants. Part of the lawsuit is aimed at air pollution that might lead to
global warming. The GLRC’s Chuck Quirmbach reports:
The Clean Air Act tells the EPA to revise emission standards for new
pollutants every eight years. The federal agency put out updated
regulations earlier this year, but some states argue the EPA failed to
regulate carbon dioxide emissions from power plants.
CO2 is believed to contribute to global warming. Wisconsin Attorney
General Peg Lautenschlager says there’s a scientific consensus that
increasing global temperatures will cause many problems with storms,
pollution and agriculture.
“So from that standpoint we think that the CO2 emissions issue particularly is
one where we need to get up to speed in the United States.”
The EPA defends its climate protection programs and says it’s following
President Bush’s plan to reduce greenhouse gases.
Two gourmet chefs managing the kitchen at St. Luke's Hospital in Duluth are adding organic vegetables to the menu. (Photo by Stephanie Hemphill)
Sharon McKeever takes a pot of soup off the stove in the kitchen at St. Luke's Hospital in Duluth. Food managers are adding hormone-free milk and organic fruits and vegetables to the menu. (Photo by Stephanie Hemphill)
St. Luke's Hospital recycles food service items like large cans and jars. The kitchen also saves unused meals for the local food bank, and sends food waste to the compost pile. (Photo by Stephanie Hemphill)
Some hospitals are trying to heal the food that they serve. The GLRC’s Stephanie Hemphill takes us to one hospital that’s making efforts to spice up their menu:
Transcript
Some hospitals are trying to heal the food that they serve. The GLRC’s
Stephanie Hemphill takes us to one hospital that making efforts to spice
up their menu:
(Sound of elevator)
St. Luke’s is the smaller of Duluth’s two hospitals. Their motto could be
“we try harder.” Several years ago, the hospital put two chefs in charge
of the housekeeping, laundry, and food.
In the kitchen, there’s the usual industrial stoves and dishwashers, and a
long assembly line where workers fill the trays for patients, based on
what they’ve ordered.
“The patient fills out the menu, I’ll have this entrée and that salad and this
beverage; then as the tray moves down the conveyor belt, they look at the
menu and put on the appropriate products.”
Mark Branovan was a gourmet chef at restaurants in California’s wine
country. In that part of the world, they take their fresh fruits and
vegetables very seriously.
“We did very little of our produce buying from the big distributors; we
had local guys that would grow lettuce for us, and herbs for us, and tomatoes…
anything we wanted. So that just kind of rolled over for us into, if
we can do it for a restaurant, why can’t we do it for a hospital?”
It’s harder to do in this part of the country, where you can grow lettuce
for about half the year and you’re lucky to get a tomato at all. But
Branovan and his colleague, LeeAnn Tomczyk, decided not to let that
stop them.
Tomczyk was a chef in a trendy restaurant in Wisconsin before she took
the job at the hospital. She says when she first came here, she was
appalled at some of the things on the menu.
“YOu know the patient was able to pick a jell-o salad and a piece of cake.
Well, to me jell-o is a dessert but to them it was their salad and that
was their vegetable, and that wasn’t right.”
Tomczyk and Branovan started to add more fruits and vegetables,
including organic items, to the menu, but they learned to pick their
battles.
“When I tried to change some of the casserole dishes, and some of the
traditional northern Minnesota fare, I was met with some serious
resistance from our customers and our patients who said, ‘Yeah, we have
tater tot hot dish on our menu because we like it.'”
One of the first items to change was the milk. Now the hospital serves
hormone-free milk to patients in the rooms and workers in the cafeteria.
Tomczyk says she’s convinced hormone-free milk and organic food are
healthier. She says an organization devoted to helping people heal, like a
hospital, needs to think about healing in broad terms, even globally. She
says buying local food avoids long-distance transportation, with its heavy
reliance on polluting fossil fuels.
“And the introduction of pesticides and herbicides, and that getting into
our water systems, it’s that whole cycle, and we’re using more and more
these days, and I think it’s just got out of hand.”
The hospital is also committed to reducing waste. It freezes unused
portions and gives them to soup kitchens and homeless shelters. It sends
its food waste to the city compost pile.
St. Luke’s is a member of a hospital buying group that negotiates prices
with big producers like Pillsbury. Each hospital is supposed to buy a
certain percentage of its food through the buying group. When Branovan
and Tomczyk asked the distributor for hormone-free milk, the distributor
didn’t carry it.
“We had to actually get a waiver that says they will allow us to buy off-
contract.”
Branovan got a similar waiver to buy organic fresh fruit, and greens for
the cafeteria salad bar. He hopes to add more organic and locally-grown
foods.
Branovan says St. Luke’s is the first hospital in the region to ask the
buying group to supply hormone-free milk and organic vegetables, but
hospitals and schools on the west coast and east coast are doing it on a larger
scale.
James Pond is editor of Food Service Director, a trade magazine.
He says the movement will grow.
“The pricing advantages will in some ways level out, where if it becomes
important enough to the clientele, the food service operators will respond
by providing products in this manner.”
Some hospitals organize a farmer’s market to serve their workers, as a
way to introduce them to organic and local foods. Then they add those
foods to the cafeteria and patient meals. At St. Luke’s, they feature
organic food at company parties.
