Coping With a Historically Low Crop in the Cherry Capital

  • A blossom on a cherry tree (Photo by Markus Lehtonen).

The great loss of cherries

Earlier this month most of the counties in Michigan were designated disaster areas for agriculture. Michigan is the largest producer of tart cherries in the nation and this year, the state lost 90 percent of its crop.

Ben LaCross is one of the many farmers who is trying to cope in what is known to be the Cherry Capital of the world. He manages 750 acres of cherries in Leelanau County, just outside Traverse City.

Transcript

While walking through his cherry orchard next to his family’s home he points out that there are zero cherries on the trees when usually around this time of year, each of his trees would be holding 50 to 100 pounds of the crop.

LaCross just got done harvesting his cherry crop for the season. He said in a normal year he harvests 4.5 million pounds of cherries in five weeks. This year it only took one week to harvest 4 percent of his annual yield.

“So what we harvested this year in a week we would normally do on an average day,” LaCross said.

The freeze

The loss of cherries in the region is a result of an early tease of summer followed by a frost.

“You don’t tend to associate a natural disaster with 80 degree sunny days,” he said.

LaCross said after more than a week of warm weather in March, the buds on his cherry trees began to swell, only to be decimated by 19 nights of freezing temperatures a few weeks later. LaCross said this may be the worst harvest in recorded history.

A decade of bad harvests

Cherry growers talk a lot about 2002. That was a terrible year as well. But LaCross says farmers had tarts in reserve back then that they could sell to pay the bills.

“So it has basically taken us 10 years to regain those markets and now we have another catastrophic freeze event,” he said.

And this time around, there are no reserves. Because the last two harvests have been lean ones.

“There’s nothing in the inventory pipeline to supply our customer bases,” LaCross said.

Getting creative with the few cherries available

So that means LaCross is going to have to import cherries for the first time in order to keep his customers.

“We are trying to be creative to how we can stretch what little of a crop there is out there,” he said.

And LaCross isn’t alone.

In Traverse City shoppers are tasting the 15 dozen cherry products sold at Cherry Republic. Here you can find chocolate covered cherries, cherry peanut butter and cherry salsa to name a few.

Owner, Bob Sutherland said he is creating new products this year to stretch the few cherries available by mixing more cranberries, nuts and chocolate into the company’s treats.  

“For the first time we have a truce with cranberries. And the war with cranberries is on a one year off,” Sutherland said.

And like LaCross, Cherry Republic will also be importing cherries for the first time in the business’ history.

“Our first choice is Michigan but I want to keep my bakers baking, my jammers jamming and our driers going so we do need to source cherries wherever we can,” Sutherland said.

That means when people start seeing cherry products from Michigan companies this year, a lot of those cherries will be coming from places like Poland and Turkey.

What's next for cherry growers

But back on Leelanau peninsula, cherry farmer Ben LaCross is hopeful there will be a good harvest next cherry season.

“There’s an old saying in farming that, ‘we’ve had two good years in the cherry business, 1991 and next year.’ So we can’t wait for next year at this point,” he said.

The government is working on ways to help farmers like LaCross. Low interest loans are available to farmers this year and the federal Farm Bill could give growers more help, like adding crop insurance for boutique fruits like tart cherries.  In the meantime, farmers will hope Mother Nature will produce a fruitful crop next year.

Emily Fox- Michigan Radio Newsroom

Underground Diner Supports Local Farmers

  • Breakfast volunteers: Lisa Gottlieb, Shana Kimball, Bridgette Carr, Jeff McCabe, and Maria Bonn. (Photo by Myra Klarman)

So what would you think about opening up your home to 120 people every week? Letting them come in with their shoes on, sit anywhere they wanted… oh and by the way they’ll be expecting a full breakfast.

Selma Cafe

Underground Eats on Selma

Myra Klarman blogs about Selma Cafe

Transcript

That’s what happens at Jeff McCabe and Lisa Gottlieb’s house in Ann Arbor. From 6:30 to 10am every Friday, their house is transformed. It’s kind of weird… you walk in and you know you’re in someone’s home, but it feels like you’re suddenly in a little diner.

“We call it a breakfast salon… because we’re not a restaurant. We’re making food for family and friends, people who are interested in supporting the local food economy, who want to come and have a good time on Friday morning before they go to work!”

The idea is, it’s locally grown food, cooked for you by local chefs, with all the proceeds going to support Michigan farmers.

Selma Café is on Ann Arbor’s west side. You can’t miss it. Their whole front yard is a giant garden, with onions and sweet potatoes and beets.

(sound of café)

And in case you’re thinking it’s just toast and eggs… here’s my server, Amy Moss.

“We have braised pork with polenta napoleon, rhubarb chutney with poached egg and we also have a strawberry bread pudding, so that’s on the menu today.”

(sound of kitchen: “Order up!” plates clanking)

There’s a hunk of prosciutto on the counter… and a guy with a little blow torch caramelizing the top of the bread pudding. Claire Rice is here for breakfast… and she also sometimes volunteers to wait tables.

“The food is fabulous, if the food was crap no one would ever come back!”

When you’re done, you pay for your meal by putting a donation into one of the jars on your table. In the winter, local fresh fruits and veggies just don’t happen in Michigan. With the money from the jars, Jeff and Lisa are trying to change that.

“We got a little crazy and decided to just start doing something regularly that we could do to try to change the food system here, create more four-season farming.”

Lisa and Jeff have raised 90-thousand dollars. A third of the money goes to buy the food from local farmers for the breakfasts… and the rest goes to build hoop houses. Those are lightweight greenhouses that allow a farmer to grow food year-round.

These hoop houses don’t have to be on farms. A couple have even been built in downtown Detroit. Kate Devlin is the master gardener at the Spirit of Hope church. Most of the food she grows goes to the church’s food pantry. She’s hoping her new hoop house will help get more fresh food to people in Detroit.

“There are no major grocery chains in Detroit anymore and even where there were, they were so spread out, people couldn’t get to them. Sounds crazy, but in the Motor City, 40% of the people do not have cars.”

Devlin built her hoop house with a loan from the money raised at Selma Café. Her hoop house, like all the others, was built in one day by volunteers recruited at the Café.
And some of the food grown in the hoop houses comes back to the Café. You might see greens on your plate in February.

Lisa and Jeff are both pretty unphased by the hundreds of diners who come into their house every week.

“It does open up its unique challenges of where does public and private begin and end (laughs) so we’ve had people kind of wander in at any time of day and say, is this the place? But in general, I think it’s been a really nice fit.”

And they say they’re happy to have even more people come over for breakfast.

Rebecca Williams, The Environment Report.

Bacteria Engineered to Destroy Pollutants

  • Justin Gallivan and his team programmed a type of E. coli bacteria to seek out atrazine in a petri dish, and destroy it, but right now the bacteria is too weak to survive in the wild. (Photo courtesy of the National Institutes of Health)

Scientists have engineered bacteria to seek out and destroy a chemical that pollutes drinking water. Rebecca Williams has more:

Transcript

Scientists have engineered bacteria to seek out and destroy a chemical that pollutes drinking water. Rebecca Williams has more:

Atrazine is a pesticide used on corn, sorghum and sugar cane. It’s one of the most common chemicals polluting water supplies in the US.

Justin Gallivan is a chemist at Emory University. His team genetically engineered a type of E. coli bacteria. They programmed it to seek out atrazine in a petri dish… and destroy it.

He says right now, this engineered bacteria is too weak to survive in the wild.

“It requires quite a bit of care and feeding, as you might say, to survive even in a petri dish. So if it were placed in a more harsh environment, it is extremely likely that these types of organisms would not survive.”

He says using this kind of genetically engineered bacteria to clean up pollution is still a long way off.

For The Environment Report, I’m Rebecca Williams.

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Honeybee Die-Offs

  • Researcher Dennis VanEngelsdorp says the rates of honeybee die-offs threaten the beekeeping business. (Photo courtesy of the NBII)

Beekeepers expect about fifteen percent of their bees to die every winter. But for the past few winters they’ve seen die-offs of thirty percent or more. Mark Brush reports on a new survey that’s keeping track of honeybee losses:

Transcript

Beekeepers expect about fifteen percent of their bees to die every winter. But for the past few winters they’ve seen die-offs of thirty percent or more. Mark Brush reports on a new survey that’s keeping track of honeybee losses:

This is the fourth year in a row that beekeepers have see die-offs this high. The survey was done by the USDA and the Apiary Inspectors of America.

Dennis VanEngelsdorp was one of the researchers who conducted the survey. He says the rates of honeybee die-offs threaten the beekeeping business – and that’s important because honeybees pollinate about a third of the foods we eat:

“If we want to produce fruits and vegetables in this country, we need to have honeybees and we need a pollination force. And without those, we won’t be able to produce those in this country. So we’re not going to starve, but certainly the variety in our diet will change.”

Most of the beekeepers blamed the latest deaths on bad weather in the fall and winter. VanEngelsdorp says you can add to that habitat destruction that hurts the bees’ food supplies; invasive mites that spread disease – and the still unexplained problem of Colony Collapse Disorder.

For The Environment Report, I’m Mark Brush.

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Native Pollinators in Trouble

  • Jeffrey Pettis says while honeybees are a concern because they pollinate crops, the wild plants that rely on native pollinators can be in trouble as well. (Photo courtesy of the US Fish and Wildlife Service)

Honeybees have been dying by the millions because of colony collapse disorder. But government officials say it’s not just the bees that are in trouble. Lester Graham reports.

Transcript

Honeybees have been dying by the millions because of colony collapse disorder. But government officials say it’s not just the bees that are in trouble. Lester Graham reports.

Jeffrey Pettis heads up the USDA’s bee lab in Beltsville, Maryland. He says there’s a lot of concern about honey bees because they pollinate crops. But he’s also really concerned about wild native bees, butterflies, bats that pollinate plants in the wild.

“The wild plants that rely on native pollinators can be in trouble as well. So, there’s certainly should be concern for all pollinators in addition to honeybees, which I like to think of as a major agricultural pollinator.”

Pettis says habitat destruction is hitting nature’s wild pollinators hard, but bats are also dying because of white-nose syndrome, a fungus that’s spreading, killing bats by the millions.

For The Environment Report, I’m Lester Graham.

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Food Safety on the Farm

  • The government isn't requiring farms comply with its safety rules yet, but some grocery chains and food distributors are. (Photo courtesy of These Days in French Life CC-2.0)

More than year ago peanut butter made in the southern U.S. sickened hundreds of people and killed as many as nine.
The outbreak set off a scramble to make food safer and the impacts are starting to be felt on the farm.
But it’s not clear how much the push for “food safety” will change anything.
Peter Payette reports.

Transcript

More than year ago peanut butter made in the southern U.S. sickened hundreds of people and killed as many as nine.
The outbreak set off a scramble to make food safer and the impacts are starting to be felt on the farm.

But it’s not clear how much the push for “food safety” will change anything.
Peter Payette reports.

The government is not requiring farms comply with its safety rules yet, but some grocery chains and food distributors are.

Chris Alpers runs two farms in northern Michigan that grow both cherries and apples.
He figures he’ll spend $7,000 getting them certified.
When asked if that will make his fruit any safer he pauses.

“That’s a hard one to answer. I don’t think we’ve had any issues in the past, nor would we if we continue the way we are currently doing things. But I guess the possibility is there that something could happen so certain things they are requiring us to do might make the fruit a little safer I suppose.”

In fact, nobody has ever heard of this region’s main crop making anyone sick.
It’s hard to imagine tart cherries being a little safer.
They grow well off the ground. They’re not picked by hand and are soaked in water on the way to be processed.
Nevertheless, growers along the coast of Lake Michigan will line up this summer to pay inspectors ninety-two dollars an hour to make sure they’re following a list of rules.

These include things like making sure workers only water drink in the orchard and that they wash their hands properly.
Nobody complains the rules are unreasonable.
But Dave Edmondson says they’re impractical.

“They want me to sign a piece of paper that this is going to happen every single day. I can’t guarantee that!”

Edmondson says he’s happy to run his farm according to the new rules but there are limits.

“It’s like the Indy 500 come harvest time. You have to focus on the movement of the fruit and taking care of it.”

There’s also concern in this region about what new rules might do to the growing number of small farms.
There’s a trend here of farmers growing food to sell locally rather than for processing or to ship cross-country.
There’s even a distributor that supplies area restaurants, schools and grocers with local food.
That company, Cherry Capital Foods, is not requiring its farms be certified.

The manager Evan Smith says he doesn’t want to see the local food movement killed with new costs and paperwork.
Smith says they visit farms they work with and he thinks small farms selling to neighbors are not the problem.

“That’s not to say it can’t be better but I’m not sure we’re going to see a significant change in the amount of food-borne illnesses or a decrease in those because quite frankly we’re not seeing that occur right now.”

Still the dangers of a tomato or spinach leaf making someone sick are real.

That’s why Don Coe says it will be better if everyone tries show their farms are clean and safe.
Coe owns a winery and is a Michigan agriculture commissioner.
He says one illness caused by a small farm selling locally would smear the movement.

“That’s my concern, is that we have to have an acceptable level of compliance with good food handling systems. We have to back it up with some kind of inspection service. It doesn’t have to be as rigid as foods going into the major food channels.”

The U.S. Congress might soon decide who needs to pass what sort of safety tests.
Under legislation now pending a farmer selling a few bags of spinach at a farmers market could be subject to the same standards as huge processing plant.

For The Environment Report, I’m Peter Payette.

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Heritage Hogs

  • Barbara Schaefer thinks locally raised heritage meat makes economic and environmental sense. (Photo by Lucy Martin)

Variety isn’t just the spice of life. You could say it is life. And you can’t have variety without lots and lots of genes.

Farmers have spent thousands of years developing livestock that do well in different conditions.

Modern agriculture usually concentrates on just a few breeds that maximize profit. But a lot of people don’t want to see all the valuable genes in older breeds just disappear.

Lucy Martin visited a farmer who says the future needs to include heirlooms from the past:

Transcript

Variety isn’t just the spice of life. You could say it is life. And you can’t have variety without lots and lots of genes.

Farmers have spent thousands of years developing livestock that do well in different conditions.

Modern agriculture usually concentrates on just a few breeds that maximize profit. But a lot of people don’t want to see all the valuable genes in older breeds just disappear.

Lucy Martin visited a farmer who says the future needs to include heirlooms from the past.

(Schaefer entering barn: “Watch your head, it’s a little mucky in here…”)

It’s a bright winter day, inside a classic red barn in Southern Ontario. We’re admiring docile animals whose name says it all: Large Black Pig. They look fine. Even though this pig is listed as critically endangered.

Schaefer: Sometimes you’ll be standing here and you think there are no piglets and suddenly one rises out of the straw!

(Sound of contented grunting)

Barbara Schaefer used live in Toronto. Until a few years ago, her career revolved around managing environmental projects. But when she got laid off, she decided to put theory into practice.

Schaefer: I can’t save the polar bear, but I can save this breed. How many things can you say that about? And that’s why what I’m doing now is 200 times more relevant.

What she’s doing now, is weaving different environmental threads together. Preserving the genetic diversity of rare livestock. Putting marginal land to higher use. Trying to revitalize rural economies. Offering an alternative to factory farming.

Nearly all commercial pork across North America comes from just a few main breeds, usually reared in confinement systems. A lot of science goes into maximizing production. But Schaefer doesn’t think that’s the whole picture.

Schaefer: They’re packed in fairly close, they don’t get the benefit of being outside in the sunlight. They have a artificial concrete floor, which for them, is a horror. Because these guys think with their nose, they want to be turning things up all the time and there’s no opportunity for that.

(Sounds of distant tractor and more pigs grunting)

In the barn yard, I mingle with small herds of thigh-high, curious pigs as they as they mill about, soaking up sun. Some amble over to near-by pastures for naps inside cosy hay huts.

Schaefer’s customers include local restaurants and ‘foodies’, people who like to cook and eat.

Fans admire heritage breeds because these animals were bred to thrive in the specific conditions of small-scale, local agriculture.

Lawrence: They’re rustic, they’re hardy, they’re often good mothers.

Ted Lawrence has spent years on this cause with Rare Breeds Canada. Some really admire the animals. And then there’s the whole ‘insurance’ argument: odd breeds have genes worth keeping. As base stock for even newer breeds, to adapt to changes in climate, or to survive some epidemic.

Lawrence: Food security, that will turn heads more quickly than saying we have to preserve the genetic diversity of minor breeds.

If these animals are special, why slaughter them?

Lawrence: That is actually a slogan that has been used in Great Britain: ‘We must eat them to save them’. It sounds counter-intuitive but what’s the purpose of breeding them if you can’t make any money, if you can’t sell them? Then the genetics will not continue. The breed will go extinct.

(kitchen clatter and music playing at Murray Street Restaurant)

Chef Steve Mitton co-owns a restaurant in Ottawa which features Schaefer’s pork. He’d hate to see old breeds die out.

Mitton: I mean, I get entire animals in and break them down from head to toe, and we use every last bit of it. The yield of the Large Black, in particular, is outstanding.

Mitton says more and more people care about where their food comes from and how animals are treated.

Mitton: I just want to broaden their horizons, open people’s minds a little bit, so they know that this is out there. And it’s just as good as commercial pork.

Most meat eaters have no idea what breed of animal ends up on their plate. But making sure there are lots of breeds around can help keep those plates full, and tasty.

For the Environment Report, I’m Lucy Martin in Ontario.

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Biofuels in Europe: Part 2

  • Erhard Thäle and his wife grow organic crops like corn, peas and rye in these fields. They’ve lost money the last three years. Thäle know wants to sell his crops for energy. (Photo by Sadie Babits)

Farmers are finding they can
make more money selling crops
for energy than for food. A third
of all corn grown in the US gets
turned into ethanol. It’s tough
to balance the need for energy
and food when millions around
the world die from starvation each
year. Still, farmers are reconsidering
their roles – including in Germany.
In the second part of our three-part
series on biofuels in Europe, Sadie
Babits meets with one German
farmer who wants to make the switch
and become an energy farmer:

Transcript

Farmers are finding they can
make more money selling crops
for energy than for food. A third
of all corn grown in the US gets
turned into ethanol. It’s tough
to balance the need for energy
and food when millions around
the world die from starvation each
year. Still, farmers are reconsidering
their roles – including in Germany.
In the second part of our three-part
series on biofuels in Europe, Sadie
Babits meets with one German
farmer who wants to make the switch
and become an energy farmer:

Erhard Thale jokes a lot about being an organic farmer. It’s about all he can do.

“He has like his corn harvest from two years ago is still lying down on his farm so it’s not sold on the market.”

It’s hard to imagine. We’re outside Ludwigsfelde not too far from Berlin. Thale’s land looks green and healthy – not bad for late fall. But looks can be deceiving. Thale says he’s lost money for the past three years. He blames his land and a volatile world market.

“Then My wife comes and asks, ‘where do we go from here? Piggybank is empty. Money gone.’”

Thale says he can make more money selling his organic corn and rye for energy instead of food. He’s not joking around. There’s a growing movement in Germany to get farmers like Thale to set some of their land aside to grow grains just for energy. There are now areas throughout the country developing so called “bio-energy regions.” The idea is that a community like Ludwigsfelde would produce its energy locally.

Farmers like Thale would sell their grains and manure to a regional bio-energy power plant. Those materials would get turned into green energy. The 20,000 residents who live here wouldn’t have to rely on fossil fuels and they’d cut down on greenhouse gas emissions. Sounds promising. But Thale says he’d build his own plant if he had three million dollars. Then he could keep all the profits from selling energy.

“He needs an uncle in the U.S. with two million euros.” (laughter)

Other farmers, though, are cashing in, finding money in, well, poop.

(sound of milking machine)

A cow chews her cud as an automatic machine does the milking. This milking parlor is part of an agricultural training center here in west central Germany. This is the greenest farm I’ve been on. There’s a bio-energy power plant. Wind turbines and solar arrays.

Klaus Wagner runs the center. He says this cow’s manure is more valuable than the milk.

“That can’t be.”

Wagner sees a growing rivalry between dairy farmers who want to sell milk and those who want to sell manure for biogas.

“I guess that the milk and energy production on the other side belongs together. And those farmers who built 3-4 years ago biogas plant they earn real money now. The biogas plant substitutes the milking production.”

It really comes down to a question of sustainability. How much land here in Germany and, for that matter, the U.S. should be set aside for making energy? It’s not an easy answer. In the long run, if farmers grow grains for energy instead of food, that will impact the food supply and eventually what we pay at the grocery store.

For The Environment Report, I’m Sadie Babits.

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Squeezing More Oil Out of Soybeans

  • Recently, scientists completed a big-picture map of soy's basic genetic make-up. (Photo courtesy of the USDA)

Bio-diesel is supposed to make
big-rigs and trucks run cleaner.
But to make enough biodiesel on
the cheap, we’ll need to get more
oil out of soybeans. Shawn Allee says we could be one step
closer to fixing that:

Transcript

Bio-diesel is supposed to make
big-rigs and trucks run cleaner.
But to make enough biodiesel on
the cheap, we’ll need to get more
oil out of soybeans. Shawn Allee says we could be one step
closer to fixing that:

Tom Clemente is a kind of true-believer in biodiesel. He studies plant biology at the University of Nebraska. Clemente says the problem is, we use pricey soy-bean oil to make biodiesel.

“The downside is there’s just not enough of the oil to really make a dent on petroleum.”

Clemente figures scientists can manipulate genes inside soy beans to boost oil content, but no one knew exactly where the genes are. Recently, though, scientists completed a big-picture map of soy’s basic genetic make-up. Clemente hopes that’ll speed up development of oily soy beans – just for biodiesel.

“Really getting a bio-based sustainable fuel from some sort of cropping system, the production’s going to have be really up there.”

Clemente hopes we get enough biodiesel to clean up the nation’s dirtiest vehicles, such as construction equipment and city buses.

For The Environment Report, I’m Shawn Allee.

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Subsidized Grazing

  • Ranchers have to pay to let their cows, sheep and goats eat plants on public land. (Photo courtesy of the USDA)

The US Forest Service has
announced it will not increase
fees for ranchers who let their
animals graze on public lands.
Rebecca Williams reports that
makes some environmentalists mad:

Transcript

The US Forest Service has
announced it will not increase
fees for ranchers who let their
animals graze on public lands.
Rebecca Williams reports that
makes some environmentalists mad:

Ranchers have to pay to let their cows, sheep and goats eat plants on public land. This year, that monthly fee is staying put at $1.35 for each so-called “animal unit.” For example, that’s a cow and her calf, or five sheep.

Taylor McKinnon is with the Center for Biological Diversity. He says livestock grazing is one of the reasons species like the desert tortoise and Mexican gray wolf are in trouble. And he says taxpayers are subsidizing livestock grazing, and then paying to fix the damage it creates.

“We have the U.S. Fish and Wildlife Service whose recovery programs are spending tremendous amounts of money to recover species who have been imperiled by livestock grazing.”

McKinnon says raising grazing fees would increase costs for ranchers.

No one at the National Cattlemen’s Beef Association was available for comment.

For The Environment Report, I’m Rebecca Williams.

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