Over the next six years, the Environmental Protection Agency is phasing out the remaining uses of an insecticide used on foods. Lester Graham reports, some environmentalists say it should be banned immediately:
Transcript
Over the next six years, the Environmental Protection Agency is phasing out the remaining uses of an insecticide used on foods. Lester Graham reports, some environmentalists say it should be banned immediately:
The insecticide azinphos-methyl, or AZM, is still used on some vegetables, nuts, and fruits. The chemical can cause short term harm to farm workers and their families who live near orchards. Over-exposure can cause nausea, vomiting, and in severe cases convulsions, coma, and death. Low-level long-term exposure can cause memory loss and other affects on the brain.
Shelley Davis is with the group Farmworker Justice.
“There are plenty of adequate, safer alternatives for pest control on the market already. Growers do not need to use AZM. This is the time the EPA should show leadership and should say ‘Let’s switch to safer alternatives.'”
The insecticide won’t be completely phased out until late in 2012. Apples, blueberries, parsley, cherries and pears will be the last foods still treated with AZM.
For the Environment Report, this is Lester Graham.
Frank Baffi's barn in southern Michigan (photo by Mark Brush)
Today, we continue our series on pollution in the heartland.
There are fewer farmers raising pigs, cows and chickens these days.
But the amount of meat being produced in the U.S. continues to increase.
So livestock farms haven’t exactly disappeared. They’ve just gotten bigger.
In the third part of our week-long series, the GLRC’s Mark Brush reports these big operations have kept food costs down, but those cheap prices come with consequences:
Transcript
Today, we continue our series on pollution in the heartland.
There are fewer farmers raising pigs, cows and chickens these days.
But the amount of meat being produced in the U.S. continues to increase.
So livestock farms haven’t exactly disappeared. They’ve just gotten bigger.
In the third part of our week-long series, the GLRC’s Mark Brush reports these big operations have kept food costs down, but those cheap prices come
with consequences:
When you picture a typical farm, chances are you probably think of a farm just like Frank
Baffi’s.
(Sound of farm)
He grows corn and oats on his land. He’s got chickens, a couple of horses, two ducks,
about 30 beef cows. And in this fading red barn, he’s got pigs:
(Sound of claps)
“Hey Pig! C’mon! Get up!”
(Sound of pigs)
In fact, the pigs have been the most profitable thing he’s raised on this farm. Baffi says
he used to sell more than fifty thousand dollars worth of pigs every year. It was enough
to make a living on.
(Sound of pigs)
But as time went on, selling pigs became less profitable. In the 1980s, his expenses went
up and the price he could get for his pigs went down. Baffi says he was faced with a
decision. It was the same decision that many small livestock farmers faced at the time:
“I think it was a whole trend that if you weren’t big you had to get out. It was if you had
20 cows it was you gotta be milkin’ 30, or if you were milking 30 it was oh, you gotta be
milkin’ 100. The reason they weren’t making any money is that they’re not making
enough money for what they sell.”
Frank Baffi blames the drop in prices on the increase in global trade. He says US
producers started to compete with operations overseas, where expenses can often be
cheaper. To keep up, producers in the US got more efficient, and as they did so, prices
continued to drop. Baffi says he tried to get bigger, but he just didn’t have enough
money.
But just down the road there’s a pig farm that is making a profit. Frank Baffi’s neighbor
is Bruce Barton. His dad started the family in the hog business in the 1950s. Barton says
early on his Dad could see what was coming:
“He pretty much expanded because he could see that small farmers were struggling to
survive and ya know we had buy the feed in larger lots you sell your hogs in larger lots.
There was going to be less margin for each hog. You just had to have more, more of
them.”
The Bartons raised about 11 pigs when the started out. Now they raise about 100,000.
That may seem like a lot, but their operation is small compared to those that raise over a
million hogs a year.
The size of these big farms trouble many environmentalists. These farms are forced to
deal with large volumes of manure. On average one pig can generate close to two tons of
manure a year. Multiply that by one million and you get the picture. Smaller farms can
spread the manure as fertilizer on their land without much problem and large farms can
use the manure too. It’s just that they need a lot of land to spread the manure on. If they
put too much on a field, it can pollute streams and drinking water wells, and researchers
say, these farms are only going to get bigger.
Jim MacDonald researches farming trends for the US Department of Agriculture. He
says small farmers can make a go of it if they’re able to find a niche market, like
producing organic meat and milk. But MacDonald says the demand for these niche
products is still tiny compared to the demand for things like chicken nuggets and hot
dogs:
“The overall trend so far, I think, continues to be towards larger operations producing
what we might call generic or commodity like products and their prices continue to fall.”
Prices are falling because these farms continue to get bigger and more efficient. That
means fewer and fewer people are farming. So the idyllic picture we have of the small
farmer is fading.
(Sound of Frank’s farm up)
Last year, Frank Baffi lost more than a thousand dollars on his farm. He mainly relies on
his social security check for his income. A row of empty metal crates line his barn:
“This is where I’d have pigs and this is where they would have their babies. There
probably all used up but I just haven’t had the heart to tear them out. Because I always
thought that I could at least get back to where I was. And the way it looks, you know, the
profitability of this thing, it don’t look like I’m going to go there.”
So the choices you make at the grocery store influence how farms are changing. It’s only
normal: most of us pick the cheaper product. But some people who live near these large
facilities say consumers don’t know the full cost of their choices.
Many schools are finding that food that comes from cans... (Photo by Davide Guglielmo)
Aren't as good for the tastebuds or health of the students as locally-grown foods. (Photo by Daniel Wildman)
More and more schools, universities and other institutions with cafeterias are by-passing processed foods from multi-national corporations. Instead, they’re buying food from local farmers. Advocates say locally-grown fruits and vegetables are fresher. They say the food tastes better, and they’re finding kids sometimes ask for apples and tomatoes instead of candy and chips. The Great Lakes Radio Consortium’s Julie Grant reports:
Transcript
More and more schools, universities, and other institutions with cafeterias are bypassing the processed foods from multi-national corporations. Instead, they’re buying food from local farmers. Advocates say locally-grown fruits and vegetables are fresher. They say the food tastes better. And they’re finding kids sometimes ask for apples and tomatoes instead of candy and chips. The Great Lakes Radio Consortium’s Julie Grant reports:
(Sound of cafeteria)
In this cafeteria, there are displays on the wall asking, “What is local food?” and answering, “Foods grown and raised where you are.” Well, that makes sense, but there’s more.
“Then when you get into the lines…”
Sociology professor Howard Sacks is director of Kenyon College.
“We have these menus that talk about all the things that are being served here and it tells exactly where they come from. So the pasta alfredo with tomato and basil features noodles produced by Mrs. Miller’s noodles in Fredericksburg, Ohio, and the cream is by the Broughton Dairy in Marietta, Ohio. As you can see this is about thirty lines long and it shows about thirty different local producers.”
As recently as the late 1990’s, only a handful of colleges and universities had programs to buy locally-produced foods for their cafeterias. Today, more than two hundred are looking for local farmers for their produce, dairy, and meat products. Most of those schools, such as Kenyon, Yale University, and the University of Wisconsin among the nation’s most expensive and elite.
But even some struggling public school districts are making it a priority to buy local foods. Ray Denniston is Food Services director of the Johnson City School District in the Catskills region of New York. He says a few years ago they served produce that had been shipped from California or Mexico, or they just opened cans.
“So your fruits and vegetables, kids weren’t taking them; it wasn’t a quality item. I’m not going to say we didn’t worry about it, but it got less attention then the other items on the trays. And now that’s changed. So, instead of getting a canned green bean, which I might as well put sawdust out there as far as nutrients, instead of that, now we would have fresh broccoli.”
Denniston used to sit in his office and look at price quotes from food distributors. Now he visits farms and negotiates the best prices for local products he can find in season. He says the change started with a few tomatoes.
“When I first met with Frank, the farmer, he stopped down and dropped off just some tomatoes. And the staff had some, we had some in the cooler and we brought some out and we cut them and there was a taste thing, and they said, ‘Don’t ever get any others but his.’ I mean, they were just so much sweeter, juicier, wonderful tomatoes and then it just kept going.”
Then came the rich green colored broccoli. It was a big change from what they offered their kids before.
Other schools say students love the taste of milk from local farms that don’t give their cows antibiotics. Johnson says cafeteria workers are excited by the fresher vegetables and meats. They like talking with the students about the food, and they like cooking again. Many schools don’t even have kitchens anymore; they only have heating trays for pre-packaged foods.
Deb Bruns is with the California Department of Education. She says those heated meals often don’t taste very good and she says they send the wrong message to kids.
“…that lunch is a time to grab something processed and hurry through it and get out to recess, and it doesn’t matter what we tell them in the classroom about nutrition if we’re not modeling that in their dining experience then we’re just missing such an opportunity to really teach them where their food comes from.”
Many schools start these programs because of nutrition and obesity concerns. By serving fresh, local food, the nutrition lessons continue when the kids line up in the cafeteria. Some schools say prices from local farms are actually lower then national distributors, but they often end up spending more money on fruits and vegetables. That’s because – believe it or not – kids are eating more broccoli, apples, and tomatoes.
Many of the crops being grown in the U.S. don't end up in the produce aisle. In fact, they usually aren't even sold to people in neighboring areas. (Photo by Rene Cerney)
Some experts think farmers could do a lot better for themselves if they changed what they’re growing. They say growing corn and soybeans subsidized by the government doesn’t do much for the farmer and almost nothing for the local economy. The Great Lakes Radio Consortium’s Julie Grant reports on efforts to change that:
Transcript
Some experts think farmers could do a lot better for themselves if they changed what they’re growing. They say growing corn and soybeans that are subsidized by the government doesn’t do much for the farmer and almost nothing for the local economy. The Great Lakes Radio Consortium’s Julie Grant reports on efforts to change that:
It can be hard to find locally-grown broccoli, milk, or beef in most grocery stores, even in the middle of farm country. In some states, ninety percent of the land is farmed, but ninety-eight percent of food people eat is shipped in from other parts of the nation or other countries.
The local farmers are growing commodities: corn and soybeans harvested for cattle-feed or processed foods, not stuff that winds up in the produce aisle. But ag economist Ken Meter wants to see that change.
“Farmers have doubled their productivity since 1969, and yet, they’re not making more money, they’re actually losing more money after doubling productivity.”
Meter has studied the economics of farm communities. In one area, he found that nearly all of the farm fields there were used to grow corn and soybeans for the commodities market, but farmers were losing money. At the same time, nearly all of the food people bought there was shipped in from other places.
“The economy we’re in right now is extremely efficient at taking any money that you or I earn in our neighborhood or in our daily lives and basically pulling it into a big global network that very efficiently takes that money and helps other people elsewhere make some value from it.”
It hasn’t always been this way. Richard Pirog is food systems researcher at the Leopold Center for Sustainable Agriculture in Iowa. Eighty years ago, he says, most farms grew a lot of different
products and processed them to be sold locally or within the region.
“Iowa back in the 1920’s had fifty-four canneries. We were the canned sweet corn capital of the world in the mid-1920’s. Fast forward to today, there isn’t a single cannery in Iowa. So that infrastructure is gone.”
Pirog says you could tell similar stories in farm areas across the U.S. Back during World War Two, the federal government encouraged farmers to grow commodities, such as corn and soybeans. The government starting paying them subsidies to grow those crops.
These days, Pirog says a lot of farmers wouldn’t even think about risking those subsidies to grow something besides corn and soybeans. Economist Ken Meter says that might be a mistake. He says many farmers don’t realize there’s a growing market for local ag products.
“All of us get focused on whatever we’re paying attention to, and as a farmer you get focused on producing quite well. I’ve spoken with farmers who’ve told me that they really didn’t have any clue that that their neighbors would be looking for different foods, because they just haven’t heard of the tremendous increase in demand we’ve had for things like organic milk or higher quality meats or fresher produce.”
There has been an organic explosion of local farm markets in recent years, because customers want to buy fruit, vegetables, milk, and meat directly from the farmers who produce them. But government policy and farm subsidies mainly still support the commodity production of corn and soybeans.
Richard Pirog hopes that changes, but it’s unclear if growing produce for the new local markets is always economically viable. No one has studied the phenomenon.
“It has to make economic sense for a community and a region. We believe it will, which is why it’s spread so rapidly. But it’s sort of like, the real numbers, the quantification hasn’t caught up with all the growth and explosion and the interest.”
Pirog says he’d like to push the process along. He says it would make more sense for the government to shift subsidies from corn and soybean production to the farms that produce food for their local communities.
Much of the Tittabawassee River floodplain has been contaminated by dioxin from a Dow Chemical plant. (Photo courtesy of Michigan DOT)
A recent court ruling found that Dow Chemical Company does not have to pay to monitor the health of people living in a Michigan floodplain contaminated with dioxin. The dioxin is a by-product of the manufacturing process for chemicals made by Dow. The Great Lakes Radio Consortium’s Tracy Samilton reports:
Transcript
A recent court ruling found that Dow Chemical Company does not have
to pay to monitor the health of people living in a Michigan floodplain
contaminated with dioxin. The dioxin is a byproduct of the
manufacturing process for chemicals made by Dow. The Great Lakes Radio
Consortium’s Tracy Samilton
reports:
Dioxin is implicated in liver problems and cancer. At least twenty-two miles of
the Tittabawassee River floodplain in central Michigan are contaminated
with dioxin from a Dow Chemical plant.
Homeowners said Dow should pay for
ongoing tests to monitor the amount of dioxin in their blood. Now that
the court has ruled against them, floodplain resident Kathy Henry says the
only thing people can do is try to keep more dioxin from getting into their
systems.
“I wear a dust mask when I mow, we don’t eat any of
neighbors’ produce that they offer us that’s grown in the floodplain, and after we mow the lawn or we’re working out in gardens or yard, we come in and throw our clothes in the
laundry right away and jump in the shower to wash it off of us.”
Dow Chemical has commissioned a one-time study to compare dioxin levels in
people who live in the floodplain with levels found among people in another
region.
The produce we see in stores today are bred for uniformity in color and size. Heirloom seeds grow vegetables that look different, and those who grow them say they taste better too. (Photo by Deon
Staffelbach)
Royer Held starts heirloom seeds for his garden. (Photo by Nora Flaherty)
Planting a seed has a pretty obvious purpose: once you put it in the ground, if you’re lucky, a few weeks later something pretty or useful pops up. But for some people, seeds are a lot more than that. The Great Lakes Radio Consortium’s Nora Flaherty has this report:
Transcript
Planting a seed has a pretty obvious purpose: once you put it
in the ground, if you’re lucky, a few weeks later something pretty
or useful pops up. But for some people, seeds are a lot more than
that. The Great Lakes Radio Consortium’s Nora Flaherty has this report:
Greenfield Village is a historical village that’s part of the Henry Ford
Museum in Dearborn, Michigan. The village has one of those “living history”
farms where people do things like shearing sheep and chopping wood, while
dressed in 19th century clothing.
They try hard to make the farm authentic,
and part of this has to do with the seeds they plant — they’re the very same
kinds that 19th century farms in this part of the country would have used.
They’re called heirloom seeds. Jim Johnson is the manager of special
programs at Greenfield Village. He says that the vegetables that heirloom
seeds produce aren’t what people are used to seeing.
“They’re lumpy and bumpy and sometimes have a strange look to them, but some of these varieties have a taste that cannot be compared to the things you can find on the supermarket shelves today. Most of the things you can find today in the standard produce section, they’re grown to be uniform, they look appealing to the eye, but typically they don’t have a very good taste and have been around for a while.”
Johnson says that it’s important to use seeds that are authentic. That’s
because what people plant, can show a lot more about them than just what
they eat. Laura Delind is an anthropologist at Michigan State University;
she says that even the names of seeds, can say a lot about a group. She
points to a seed grown by traditional farmers in Africa, that has a much
more telling name than what you’d see on a seed packet at your local
hardware store.
“It grew at a time when a majority of other beans didn’t. And what I found compelling is the seed was called ‘So the Grandparents Can Survive.’ Inherent in the seeds is a whole set of social relationships, responsibilities, cultural understandings, and a collective wisdom about how to manage, live well in a particular place.”
Delind says that in the U.S. we’ve lost a lot of this. But for many people, growing heirlooms isn’t just a thing of the past or something that people do in far-off countries.
Heirloom gardening has become more popular in recent years. In part that’s
because of the taste. It’s also because people have become more concerned
about commercially developed seeds, which are sometimes genetically
modified. Royer Held offers classes about heirloom seeds. He says that
planting, saving and sharing heirloom seeds, are important for a lot of
reasons, especially now when the food we eat comes from fewer and fewer
places.
“People are giving up the cultivation of these varieties they’ve maintained over centuries and millenia. We’re basically at risk of losing a lot of very unique agricultural material. And what we’re trying to do here in Ann Arbor is to encourage the gardening community here to take on as their personal responsibility the maintenance of these varieties.”
Although Royer Held is a long-time gardener, he can’t say that he’d given
that much thought to spreading the word about heirlooms until a couple of
winters ago. When bad weather kept him inside, he passed the time reading.
In one book he found that that the U.S. Department of Agriculture, kept
supplies of lots of heirloom seeds that weren’t widely available.
He requested several kinds of potato seeds from the agency. When they arrived
he and his friend Marcella Troutman planted them along with some other
heirloom seeds. They saved the seeds and cuttings from the new plants, and
now they’re making these available as well as trying to get people used to
the idea of saving their own seeds. She says that people can be a little
intimidated by the idea.
“They almost think it’s not going to be as good as having bought seeds in a packet from a reputable seed company.”
She hopes that in time, people will get over this. Royer Held adds that saving seeds and sharing them with your friends are all part of what makes gardening rewarding.
“If you grow heirlooms, you should save the seeds, because it’s only by saving the seeds that you can allow the plants to grow and develop and adapt to particular growing conditions. And if you do, save enough for your friends because they might want some too. And if they take time, they’ll probably wind up liking them better, which gets us back to why we all garden.”
They hope that in the end, people will get comfortable enough to start creating and sharing their own varieties.
Just outside the Greensgrow compound (photo by Brad Linder)
Greensgrow not only makes fresh produce available in the city but also makes a farm out of what once was a brownfield space. (photo by Brad
Linder)
A farm is a strange thing to see in the middle of a gritty, urban area.
But the Great Lakes Radio Consortium’s Brad Linder recently visited a small
farm on what used to be a polluted site in an industrial neighborhood:
Transcript
A farm is a strange thing to see in the middle of an gritty, urban area.
But the Great Lakes Radio Consortium’s Brad Linder recently visited a
small farm on what used to be a polluted site in an industrial
neighborhood:
One of the first things you notice about this one-acre plot in
Philadelphia is how out of place the farm looks. About a block away is a
busy interstate highway that jams up with rush hour traffic twice a day.
The farm itself is surrounded by rowhouses, a steel galvanizing plant, and
an auto detail shop.
Chino Rosatto runs the auto shop. About 8 years ago, he first met his new
neighbors – a small group of farmers.
”It was weird at first, you don’t see no farm in the city.”
But Rosatto says he got used to the farm started by Mary Seton Corboy
pretty quickly.
“It was an empty lot. Nothing there. Just fenced up, and that was it. She
came up, did something with it.”
Before it was an empty lot, this city block was a steel plant. In 1988
the building was demolished, and the EPA declared the site hazardous.
It was cleaned up, but Rosatto says it was nothing but concrete slabs
until Mary Seton Corboy and her small group of volunteers came and started
the farm they call Greensgrow.
Corboy moved to Philadelphia from the suburbs nearly a decade ago. With a
background as a chef, she’d always been concerned about how hard it was to
find fresh produce. So she decided to grow it herself.
“The question that just kept coming up over and over again was, is there
any reason why you have to be in a rural area to grow food, given the fact
that the market for the food, the largest market for the food, is in the
urban area?”
Corboy says usually food travels an average of 1500 miles from its source
to wind up on most Americans plates. And she says when it comes to flavor
– nothing is more important than how fresh the food is.
“If you eat strawberries that are commercially available,
you have no taste recognition of something that people 40 years ago would
say is a strawberry, because of the refrigeration, because of the way they
are picked underripe, because of the things they are sprayed with to give
them a longer shelf life.”
Corboy says her first choice for a farm wouldn’t have been an abandoned
industrial site. But the rent was cheaper than it would be at almost any
other spot in the city.
And even though the EPA and scientists from Penn State University
confirmed that there were no toxic chemicals left, Corboy doesn’t plant
anything edible in the ground.
She grows some plants in greenhouses. Others are planted in raised soil
beds. And she grows lettuce in PVC pipes that deliver nutrients to the
plants without any soil at all.
Corboy still regularly sends plant samples out for testing. The results?
“At one point Penn State sent us back a report, we talked to
them on the phone about it, and they said your stuff is actually cleaner
than stuff that we’ve seen grown on farms. Go figure that. We feel very, very comfortable
with the produce that we grow. Because, you know, I’ve been living on it
myself for 8 years.”
And restaurant owners say they’re happy to buy some of the freshest
produce available.
Judy Wicks is owner the White Dog Cafe, a Philadelphia
restaurant that specializes in locally grown foods and meat from animals
raised in humane conditions. She’s been a loyal Greensgrow customer for 8
years.
“As soon as we heard about Greensgrow, we were really excited
about the idea of supporting an urban farm on a brownfield – what a
dream! To you know, take an unsightly, unused block, and turn it into a
farm. It’s just a really exciting concept.”
Wicks says she’s never had a concern about the quality of the food,
because of the care taken to prevent it from touching the soil.
In addition to its restaurant business, Greensgrow sells fruit and
vegetables to Philadelphia residents at a farmer’s market twice a week.
The farm also operates one of the only nurseries in the city, which begins
selling plants this spring.
Mary Seton Corboy says running the farm has taught her a lot about food,
the environment, and waste. She says she doesn’t look at empty lots the
same way anymore. She’s learned to squeeze fruits, vegetables and flowers
out of every space of this city block. And she sees value in the things
other people throw out.
On a recent night Corboy was driving home with her farm manager Beth Kean,
and they spotted a pile of trash beside a building.
“But what they had dumped were all these pallets. And Beth
was with me in the car, and we both turned and looked at them and went,
Look at those pallets! Let’s come back and get them, they’re in great
shape!”
Urban farming is tough. Corboy originally had lofty goals for her farm.
Greensgrow was going to be a pilot project, something she’d expand to
include 10 farms throughout Philadelphia.
8 years later, Greensgrow is still anchored on its original one-acre site.
But by keeping her costs low and selling to loyal customers, Corboy sold
200-thousand dollars worth of produce last year. That was enough to make
2004 the farm’s first profitable year.
Vegetables are a great way to get vitamins and minerals. But studies show techniques for faster-growing and bigger vegetables could be producing plants that actually have less of these health benefits. (photo by Justin Richards)
Vegetables are less nutritious than they were 50 years ago. That’s according to a new study that tested 43 different garden crops. The Great Lakes Radio Consortium’s Chris Lehman reports:
Transcript
Vegetables are less nutritious than they were 50 years ago. That’s the finding of a new study that tested 43 different garden crops. The Great Lakes Radio Consortium’s Chris Lehman reports:
Researchers analyzed U.S. Department of Agriculture nutrition data from the past 50 years. They found that levels of several vitamins and minerals decreased by as much as 38% in garden crops over the time period. Don Davis is the lead author of the study. He’s with the University of Texas Biochemical Institute. He says the decline could be the result of decades of breeding plants to produce more and bigger vegetables.
“There’s emerging evidence that when you genetically select for higher yields, you get a plant that grows bigger and faster but it isn’t necessarily able to produce nutrients or uptake minerals from the soil at the same faster rate.”
Davis says despite the fact that vegetables have fewer nutrients in them, he says they’re still the most efficient way to get vitamins and minerals into your system.
For the Great Lakes Radio Consortium, I’m Chris Lehman.
A growing number of electricity customers in Ontario are
using so-called smart meters, which will charge more for electricity
used during peak hours of the day. The Great Lakes Radio Consortium’s
Karen Kelly reports:
Transcript
A growing number of electricity customers in Ontario are using so-called smart
meters, which
will charge more for electricity used during peak hours of the day. The Great Lakes
Radio
Consortium’s Karen Kelly reports:
Right now, electricity customers in Ontario pay the same amount to run their
dishwasher at 6 p.m.
– during peak hours – as they do at ten in the morning. But it costs the province
more to produce
that power during peak times.
The heavy demand is a strain on Ontario’s aging electricity plants. So, the
province plans to
install smart electricity meters in every home and business over the next five years.
Ted Gruetzner is with the Ontario Ministry of Energy.
“It allows people to track their energy use depending on the time of day and monitor
when they’re
using power so they can turn their lights off at certain times or use their ovens or
dryers at
different times of day.”
That’s because electricity used during peak hours will cost consumers more. Ontario
is the first
jurisdiction in North America to use this system.
For the Great Lakes Radio Consortium, I’m Karen Kelly.
Proposals to build greenways in Detroit are raising interest, hopes, and concerns. (Photo by Val Head)
Many cities looking to revitalize their urban centers
have turned to greenways to spur economic development. Greenways are pedestrian or bike paths that typically run between parks, museums, or shopping districts. The Great Lakes Radio Consortium’s Sarah Hulett reports on hopes that greenways will breathe new life into one of America’s most blighted urban landscapes:
Transcript
Many cities looking to reviatlize their urban centers have turned to greenways to spur economic development. Greenways are pedestrian or bike paths that typically run between parks, museums, or shopping districts. The Great Lakes Radio Consortium’s Sarah Hulett reports on hopes that greenways will breathe new life into one of America’s most blighted urban landscapes:
This abandoned rail line twenty-five feet below street level might not be many peoples’ first choice for a walk or a bike ride. But Tom Woiwode thinks soon it might be. Woiwode is the director of the GreenWays Initiative for all of Southeast Michigan. When he takes a look down this former Grand Trunk Western Rairoad line in Detroit, he doesn’t see the fast food wrappers, tires, and crashed and rusting shopping carts. He sees trees and grass and benches. And more importantly, he sees people, and places for people to spend their money.
“So maybe a bike repair shop, restaurants, some opportunities for music venues and those sorts of things, so people can ride their bike on down to the riverfront and along the way either stay here for lunch, or along the way stop and rest and enjoy the ambiance, or take their food and go on down to the riverfront where they can enjoy the extraordinary natural resources of the river as well.”
We’re standing near the city’s sprawling open-air produce market. It’s one of the most popular draws for people from inside and outside the city limits. When it’s complete, the greenway will link the market to Detroit’s greatest natural asset: the Detroit River. Greenways are a new redevelopment concept in Detroit. But elsewhere, Woiwode says, they’ve proven a well-tested urban redevelopment tool.
“In fact, back in the late 90’s, the mayors of Pittsburgh and Denver – two municipalities that are roughly similar in size to Detroit – both characterized their greenways programs as the most important economic development programs they had within the city.”
Minneapolis is another city that’s had success with greenways. In fact, backers of the greenway plan in downtown Detroit say they were inspired by a similar project there. Last month, Minneapolis completed the second phase of what will eventually be a five-mile greenway along an abandoned rail line much like the one in Detroit. It’s called the Midtown Greenway. And it’ll eventually link the Chain of Lakes to the Mississippi River thruogh neighborhoods on the city’s south side.
Eric Hart is a Minneapolis Midtown Greenway Coalition board member. He says even the greenway’s most avid supporters joked that people might continue to use it as a dumping ground for abandoned shopping carts like they did when it was just a trench.
“Since then, since it was done in 2000, there’s been a lot of interest in the development community to put high-density residential structures right along the edge of the greenway. And it’s viewed more like a park now.”
Since the first phase was completed in 2000, one affordable housing development and a 72-unit market-rate loft project have been completed. And five more housing developments – mostly condos – are in the planning stages. Hart says people use the greenway for recreation and for commuting by bicycle to their jobs.
Colin Hubbell is a developer in Detroit. He says he’s all for greenways, as long as they’re not competing for dollars with more pressing needs in a city like Detroit: good schools, for example. Or safe neighborhoods. Hubbell says the question needs to be asked: If you build it, will they come?
“I’m not sure. I’m not sure, if, given the perception problem that we have as a city, how many people on bikes are going to go down in an old railroad right away, I’m not sure even if that’s the right thing to do, given the fact that – I mean, we have a street system. And just because there’s a greenway doesn’t mean if somebody’s on Rollerblades or a bicycle that they’re not going to stay on a greenway.”
Hubbell says Detroit already has a lot of streets and not much traffic – leaving plenty of room for bicyclists. Hubbell says it might be cheaper to paint some bike lanes, and put up signs. But he says connecting the city’s cultural and educational institutions, the river, and commercial districts with greenways is a good idea – as long as they’re running through areas where people will use them.
Kelli Kavanaugh says that’s exactly what’s happening with greenway plans in the city. Kavanaugh is with the Greater Corktown Economic Development Corporation in southwest Detroit.
“You can’t just stick a greenway in the middle of a barren, abandoned neighborhood and expect use. But when you put one into a growing neighborhood, a stabilizing neighborhood, it really works as another piece of the quality of life puzzle to kind of support existing residents, but also attract new residents to the area. It’s another amenity.”
Greenway backers say for a city struggling just to maintain its population, Detroit can only benefit from safe, pleasant places to walk and bike. And if other cities are any indication, they say greenways should also help bring another kind of green into Detroit.
For the Great Lakes Radio Consortium, I’m Sarah Hulett.
