Planting Seeds - Food & Farming News from CDFA

How California’s farm labor shortage made friends of old rivals – from the Los Angeles Times

Farm workers boarding buses in Monterey County

Farm workers boarding buses in Monterey County.
From Associated Press

By Geoffrey Mohan

D’Arrigo Bros. and the United Farm Workers once took more than 25 years to reach a contract, and for many years afterward they communicated mostly through court filings and job actions.

 

But the top leafy green grower in California’s Salinas Valley and the national union founded by Cesar Chavez just inked a three-year contract amid fanfare and pledges of a new era of cooperation.

 

The deal came after the aging patriarchs on both sides — family scion and company President John D’Arrigo and longtime UFW President Arturo Rodriguez — engaged in months of personal diplomacy this year, each seeking to relieve the economic pressures that threaten their viability, including a shrinking farm labor force.

 

“Arturo and I, you know, we’re getting too old to fight,” said D’Arrigo, 60, whose grandfather co-founded the company in 1927. “There’s always been a lot of propaganda, and a lot of things said — some of them true and some of them not true. All of that is in the past. We shook hands and we’re moving on.”

 

The newfound comity, however, springs as much from economic exhaustion as from each leaders’ respective reckonings with longevity. The UFW will boost its income from membership dues and the number of paid subscribers to its state-subsidized health insurance program.

 

The UFW also further burnishes its reputation after several bruising battles to keep workers from voting it out of farms, and a costly legal judgment it has been forced to pay its own organizers.

 

“We both came to agreement that it was much better for us to collaborate and work together, that we could accomplish far more than both of us spending so much money on attorneys and legal issues — and in the end nobody really gains,” said Rodriguez, 69.

 

 

For D’Arrigo Bros., the deal could help stem millions of dollars in losses from crops that have been plowed under because of a persistent shortage of workers, who are growing older and not being replaced by new immigrants.

The contract also gives D’Arrigo some shelter from the state’s new rules on overtime pay, which exempt farmworkers covered by collective bargaining agreements.

 

With about 38,000 acres under cultivation in the Salinas and Imperial valleys, D’Arrigo is trying to fortify its permanent workforce and rely less on seasonal contract labor, including foreign workers recruited under the agricultural guest worker program known as H-2A.

 

“Up here all of us are competing for the same worker,” D’Arrigo said of the Salinas Valley. “We’re not solving the problem at all. People are moving around going from company to company but we’re still short.”

 

D’Arrigo is not alone. Growers have been offering sharply higher wages, while some offer subsidized housing, contributions to 401(k) savings plans and similar perks unheard of in the days of Chavez, who was jailed in Salinas during the often-violent lettuce boycotts of the 1970s.

 

Wages for crop production in California increased 13% from 2010 to 2015, twice as fast as average pay in the state, according to a Los Angeles Times analysis of data from the Bureau of Labor Statistics.

 

Labor contractors involved in high-value crops such as wine grapes are essentially four years ahead of the state’s minimum-wage law, offering $14 per hour, which won’t be required until 2022.

 

California’s growers also have recruited record numbers of foreign workers on seasonal H-2A visas — more than 14,000 last year alone, according to a Los Angeles Times analysis.

Temporary foreign workers have long been anathema to the UFW. Chavez famously fought to end the bracero program that brought millions of Mexican temporary laborers north in the decades after World War II, depressing wages for the largely immigrant workforce already north of the border.

 

For all the fanfare that came with last week’s signing, the hourly wage increases in the contract are relatively modest: $13.35 next year (retroactive to last April), rising to $14.40 by the third and final year.

 

Rodriguez said the union placed a higher priority on getting D’Arrigo to pay for family coverage through the UFW’s Robert F. Kennedy Farm Workers Medical Plan, a cost Rodriguez estimated at more than $600 per worker.

“Workers felt like: We can go to a doctor and blow an increase in one visit,” Rodriguez said. “So they felt it was more important to place value on the family medical plan and the vision and dental plan.”

 

The plan, which covers an estimated 13,000 workers, receives a $3-million annual subsidy from the state, in part to bring its claim limits into compliance with the federal Affordable Care Act — a deal the UFW pushed in Sacramento, arguing it would prevent the greater costs of serving workers under Medi-Cal.

 

That funding, aimed at giving the UFW time to build up the trust fund’s reserves, is secure through 2021, according to the bill, which was sponsored by the UFW and signed by Gov. Jerry Brown in 2015. That year, the RFK plan reported nearly $29 million in revenue, according to the most recent IRS filings.

 

Other unions complain that the subsidy gives the UFW an unfair advantage in competing for workers.

 

Several recent victories by the UFW have been at the expense of other unions. Two years ago, it replaced the International Assn. of Machinists and Aerospace Workers at a Foster Farms plant in Livingston in Merced County, and it outcompeted the United Food and Commercial Workers at nurseries in Ventura County the same year.

 

“We’d love to have that $3 million,” said Pete Maturino, director of the agricultural division of the United Food and Commercial Worker Union’s California and Arizona local, which represents about 180 shipping and processing workers at D’Arrigo.

 

Mechanical harvester operators earn $14.17 under a contract the union signed more than a year ago — a wage comparable to the UFW contract, Maturino said.

 

“The only thing not comparable is the medical plan,” he added.

Maturino noted that workers have been engaging in wildcat job actions over the last several years, winning increases of as much as $2 an hour at a handful of the region’s top produce plants.

 

Last year, Teamster-represented workers called an unauthorized strike at Taylor Farms’ Salinas plant and gained a raise of $1.50 an hour. Similar actions spread to other major growers, Maturino said.

 

“Employers are starting to battle each other for the labor force,” he said. “Sooner or later in the next few years we’ll be at $15 an hour.”

 

Philip Martin, an economist at UC Davis, said he doubts the D’Arrigo contract will have much of an effect on strategies at other produce companies. “The race in the lettuce fields is between machines and migrant H-2As,” he said.

 

The UFW has no specific plans to bolster its organizing efforts, but will focus on gaining a contract for about 500 workers at Premiere Raspberries on the Central Coast, and will work to consolidate its gains in already unionized fields, Rodriguez said.

 

 

“Our first priority this year is to be sure we do the work necessary to really develop this collaborative relationship with John D’Arrigo and set a real example of what can be done in the ag industry,” Rodriguez said.

 

Both men said they are in near-constant contact with each other since first sitting down in Los Angeles in December.

 

“He and I since then have already talked 30 times by phone — it’s been that often,” D’Arrigo said.

 

“Lots of people talk a good game and they say nice things in order to get things resolved and you never really know how serious they are,” said Rodriguez. “I have to say in this case, John was dead serious from the get-go.”

 

Meanwhile, D’Arrigo’s father, Andy, 94, whose boyhood face graces the company’s Andy Boy produce label, has endorsed the new relationship, John D’Arrigo said.

 

The elder D’Arrigo led the company when it was among the targets of an economically crippling nationwide lettuce boycott marked by arrests, brawls and the bombing of a UFW office.

 

“He said, ‘You know what, if you can make a contract that you can live with, and that he can live with, go for it.’ ” D’Arrigo said. “He’s so happy, because he had all those years of fighting. That’s back when it got pretty violent.”

Link to story

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Outreach at churches key component of Virulent Newcastle Disease eradication project

CDFA veterinarian Dr. Ricardo Gaitan speaking to the congregation at a Catholic church in the Inland Empire region of Southern California. Outreach at churches has been a key element in the push to share information about Virulent Newcastle Disease with bird owners in the area. The disease has been detected at 38 residential properties so far – 36 in San Bernardino County, one in Riverside County, and one in Los Angeles County. For more information please visit this link. 

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What if people were paid to use less water? – from CityLab

Pilot programs in Morocco and California are rewarding people financially for conserving water, rather than charging them for excessive consumption.

Moroccan women fill up containers with water from a hose

In photo taken Thursday Oct.19, 2017 Moroccan women fill up containers with water from a hose, in Zagora, southeastern Morocco. Experts blame poor choices in agriculture, growing populations and climate change for the water shortages in towns like Zagora, which has seen repeated protests for access to clean water in recent weeks. Since the summer, taps ran dry in Zagora. (AP Photo/ Issam Oukhouya)

By Zachary Burt

From Sao Paulo and Cape Town to Beijing and San Diego, water demand in cities around the world is outstripping supply. Urbanization, developing economies, and shifting precipitation patterns are some of the causes, all with the same result: diminishing water availability in cities all over the world. We need a global rethink, one that starts with turning markets upside down.

A group of university and private partners is working with two water utilities, one in Sonoma, California, and the other in Marrakesh, Morocco, to pioneer a new approach, based on rewarding conservation, rather than charging for consumption. Water markets are hardly new. Farmers trade water in Chile, Australia, and California—revealing the worth of this liquid asset. These markets encourage conservation and ensure that water flows to its highest value crop, whether berry, dairy, barley, or wine. If this is true for farmers, why would it be any different for cities?

In our pilot projects, in two very different locations, water users are now being paid for the water that they save. Participants that save water earn a Water Conservation Credit (WSC). In Sonoma, 100 gallons = 1 WSC; in Marrakesh, 1,000 litres = 1 WSC.

A WSC is awarded to anyone who decreases their usage compared to an individual baseline, a Water Mark. The WSC is volumetric, fungible, and it can be “cashed in” for credit to one’s bill. Water Marks can be set based on historical water rights, past water usage, or customer class (such as commercial, private or non-profit); they can even be set based on the average volume available, if equity is prioritized. In times of drought, Water Marks can be lowered, if need be.

What if we could also value water that is not consumed at all, and kept in the ecosystem or a groundwater table instead?

Rate hikes are like a stick, but a WSC is like a carrot and there are two reasons why these carrots might be especially useful: WSCs can reflect the larger, social value of water; and WSCs are more politically appealing to implement. I’ll illustrate these advantages using the two projects.

Valley of the Moon, California—Setting the Social Value of Water

The social value of water in California reflects its worth to all Californians and covers all of water’s uses, including ecosystem health, clean drinking water, and healthy productive farms. Right now, water meters only value the consumption of water, favoring those uses attached to a meter; but what if we could also value water that is not consumed at all, and kept in the ecosystem or a groundwater table instead? WSCs have all the advantages of conservation-oriented tariffs, but in addition, they can act as bridges helping the rest of society understand the pressures on each water supplier. The WSC program in Sonoma County was enabled by the Valley of the Moon Water District (VOMWD) and is being implemented by a startup company, AquaShares. The way AquaShares has structured the market in VOMWD, anyone can buy WSCs whether they live in Valley of the Moon or not, while savers can cash theirs in for monetary credit, or sell them.

Since only savers can sell, and anyone can buy—this opens up new frontiers for the valuation of water. Do environmentalists want to keep more water in the local ecosystem? They can buy WSCs and keep water in stream. Does Starbucks believe that “water neutrality” will help them sell more coffee? Now they can transparently offset their water footprint. Does the state or county want to link several cities within a basin? Local conservation markets could allow them to do that, without pumping a single gallon. For cities fighting over the same limited water supply, instead of paying for lawyers to sue the other city for overuse, they can pay their own residents for conservation.

The AquaShares market allows online bidding and selling, creating a floating price for water and ultimately resulting in a real-time social valuation of water. California law requires utilities to charge just enough to recover their costs (and no more); therefore they must have control over setting local rates.

Water Conservation Credits are earned each month when meters are read, and the money is automatically credited to the participant’s water bill.

But everyone can buy WSCs, and thereby set the real social value of water in the process. By valuing conservation, the efficiency of markets can be divorced from cost recovery.

Marrakech, Morocco—A Politically Palatable Way of Increasing the Value of Water for Consumers

ONEE (the National Office of Electricity and Potable Water – a branch of the Moroccan government) sells water to RADEEMA (the private concession in charge of the water utility in Marrakech) at a highly subsidized rate. A similar structure is found in many other low- and middle-income countries, and like many such countries, water is a political issue. Keeping water rates low is a good way to win public support, while raising water tariffs is a good way to foment broad political resistance.

WSCs allow the value of water to increase without increasing rates; no one is going to protest a reward for conservation. Does this make economic sense? Yes, if the payment for water conservation is less than the cost of producing the same volume of water through ecologically disruptive new supplies. Indeed, where water is subsidized, the government itself could be one of the primary purchasers of WSCs; ONEE may find it more cost-effective to buy WSCs rather than build a desalination plant, as it is currently planning to do for the city of Agadir.

Through a collaboration between AquaShares, Harvard University, Columbia University and GlobalNexus, we have designed the WSC program in Marrakech so that WSCs are earned each month when meters are read, and the money is automatically credited to the participant’s water bill. All interactions occur over SMS messages, giving our team a direct link to water users. Everyone has a mobile phone, so once Marrakech upgrades to automatic readers the whole process will be stream-lined and seamless. WSCs cannot be earned if consumption drops below 50 liters per person per day, protecting a life-line amount for low-income residents.

There are many cities heading toward the same crisis situation as Cape Town, South Africa. We need to design water management systems in ways that are politically tractable, efficient, socially engaged and environmentally sustainable.

WSCs may be a good start; here’s hoping that our pilots in California and Morocco yield some interesting results in the days to come.

See the original post by CityLab here.

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Shasta County Fairgrounds join other fair facilities serving as fire camps – From KRCR NewsChannel 7

As fires erupted in far-Northern California late last month, the Shasta County Fairgrounds in Anderson was called upon to serve as a fire camp. Since then, fairgrounds in Lake, Yolo and Siskiyou counties have also been activated as fire camps. This is one of many ways that fairs throughout California serve their communities.

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Video: Maximizing Cover Crop Benefits for Growers – from NRCS & AgNet West

The Natural Resources Conservation Service’s Lockeford Plant Materials Center conducts trials year-round to find plants and mixes that producers can successfully use to improve their soils. Lockeford PMC Manager Margaret Smither-Kopperl talked about the multiple benefits cover crops can have and how they are developing budget-friendly mixes for different producers. Agronomist Valerie Bullard showed results from a nationwide-wide trial that is looking at what varieties grow the best in specific regions and how some plants can source nitrogen for your soil.

See the original post on the AgNet West site here.

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Precision AgTech Keeps Food Fresh From Farm to Fork – from IQ by Intel

Food cold chain technologies such as computer vision, artificial intelligence and data analysis are tracking fresh produce from the farm to trucks to stores in an effort to reduce food waste.

The moment a strawberry is picked in the field, it begins to decay. From there, it’s a race to deliver it fresh to the consumer. This was easier a few generations ago when most people worked in agriculture and lived close to food production. Distributing food today is more complex as more consumers rely on supermarkets to get food.

Today, delivery of perishable food relies on what’s known as the food cold chain. This vastly complex distribution of food from farm to fork relies on maximizing the quality and longevity of crops.

Adding artificial intelligence (AI), computer vision and cloud computing to food inspections, trucking and refrigeration is bringing efficiency to food logistics.

“The goal is straightforward and pretty simple,” said Dan Hodgson, a partner with Linn Grove Ventures, a Fargo, North Dakota-based agricultural venture capital group. “The environment around that crop, whether it’s on a truck or a plane, has to be just right all through its journey  —  it’s in the journey where it gets complex.”

Keeping strawberries at the right temperature, humidity and airflow is only one problem. The fruit also needs to be delivered to the right markets in the right amounts on the right days, where it will actually be purchased.

The food cold chain keeps strawberries fresh from farm to store to table.

The food cold chain keeps strawberries fresh from farm to store to table.

“Managing quality means managing many different people at each stage of distribution and the different speeds it happens at,” Hodgson added.

“Sensors and cloud computing are helping to really get handle on it.”

That’s where a smartphone app for food inspectors can help, according to AgShift, an agtech AI firm in Santa Clara, California. The company uses algorithms to assist with food inspection at different stages of distribution.

“Let’s say we’re looking at 20 strawberries,” said Miku Jha, CEO of AgShift. “Two different inspectors might come back with two different results. What the technology does is to help those inspectors make more objective observations.”

Photographing produce and sending the pics to the cloud for analysis allows AgShift to leverage computer vision and deep learning algorithms to assess the quality of produce each time it’s inspected on its journey.

“Digitization and automation really make an impact on efficiency,” Jha said.

More accurate inspections give sellers better insights into the shelf life and pricing of specific shipments of produce. Knowing the quality of each box of strawberries — and other perishables — serves as a baseline for many kinds of decisions in the food cold chain.

Tech Before Planting

The food supply chain starts well before seeds are even planted in the ground. Produce farmers literally map out every inch of field with GPS technology, already knowing what factors could affect planned crops.

Taylor Farms uses a conveyor system to package lettuce more quickly. Image courtesy of Taylor Farms.

Taylor Farms uses a conveyor system to package lettuce more quickly. Image courtesy of Taylor Farms.

“We have to predict literally a year in advance what our needs are going to be because we contract for all of our lettuce and broccoli acreage,” said Bruce Taylor, CEO of Taylor Farms in Salinas, California.

“If we lose a customer, we’ve got too much lettuce. If we gain customers too fast, we run short. And so it’s a huge planning exercise.”

Taylor said it’s so precise, the operation plants its greatest volume of head lettuce a few months in advance of the biggest salad day of the year in the United States: Mother’s Day.

“It’s important we nail the harvest on that one,” said Taylor.

Taylor Farms is known for being an early adoptor of technologies like computer vision, cloud computing and robotics in the field, especially its move toward automated harvesting.

Self-Driving Food Distribution

With the buzz of self-driving vehicles in the news, it’s easy to imagine the cornerstone of food distribution — trucking — would go driverless.

“It would be a wonderful thing,” said Steve Geraci, director of fleet operations at Certified Freight Logistics, a company that provides produce distribution for Costco in Santa Maria on the California central coast.

Not only would it increase efficiency but it also would address labor shortages.

“Recruiting drivers is such a nonstop issue for us because over-the-road trucking is a lifestyle and it’s not for everybody,” he said.

Geraci points to governmental policy decisions that could take years to sort through before food distributors get into driverless truck technology. However, there’s a lot to be said for the advancements in the refrigeration units on Costco’s trailers.

“They have a lot of computing power,” he said. “They’re constantly monitoring the engine, the temperature, moisture and the inflow and outflow of the air circulating in the box.”

The information is transmitted to the cloud where the current status of the unit can be accessed in real time while the truck is on the road.

Refrigerated trucks cut down on food waste in the food cold chain journey. Photo courtesy of UTC.

Refrigerated trucks cut down on food waste in the food cold chain journey. Photo courtesy of UTC.

“It’s something we didn’t have five years ago,” said Geraci.

Food Cold Chain and Solving Waste

United Technologies Corp. (UTC) is working on food cold chain technologies aimed at solving the problem of food waste.

“We grow and produce enough food on the planet to feed 10 billion people,” said John Mandyck, chief sustainability officer at UTC and co-author of Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change.

“We live on a planet of 7 billion and only about 6 billion are getting enough food so that, right there, tells us that we have a 40 percent inefficiency in our system, where about 40 percent of our food never makes it from our farm to our fork.”

Solving food waste with greater cold chain efficiency not only means meeting the nutritional needs of the world’s population by 2050 but also, according to Mandyck, it addresses significant issues of carbon emissions.

The United Nations reports that food thrown away represents 3.3 billion metric tons of carbon dioxide.

“If you measured that as a country, food waste would be the world’s third largest emitter of greenhouse gases,” he said.

Mandyck envisions reducing food waste by introducing basic food cold chain technologies to places in the world such as India or Africa where it’s not unusual for half the harvest of a crop like tomatoes to be lost in shipping.

Using the internet of things, farms can better manage food waste. Image courtesy of New Holland.

Using the internet of things, farms can better manage food waste. Image courtesy of New Holland.

“If those farmers had access to capital to use a small refrigerated truck, they could get 100 percent of the tomatoes to market, get better return on their investment and feed more people,” said Mandyck.

Mandyck’s team has helped design a simple truck cooling system for India and China, where the technology can get food to those underserved. While these aren’t the intelligent cloud-synced trucks UTC develops for the North American and European markets, these lower cost refrigeration trucks maintain 40 degrees Fahrenheit, which can prolong the life of perishable foods.

Perhaps the biggest waste of food happens in the richest countries where farmers sometimes let crops rot because they can’t get a profitable price, supermarkets discard surplus produce, and consumers buy too much food and end up tossing it.

“What we’re doing is helping to connect the dots with people who are focused on this,” said Kevin Fay, executive director of the Global Food Cold Chain Council. “What we found is there are a lot of programs on food waste, but not a lot of are working together.”

Fay believes that solving food waste is a huge deal, one that unlocks solutions to other major global issues.

“Seventy percent of our fresh water supply around the globe is used for agriculture,” said Fay. “If we’re wasting 40 percent of the food we grow that means we’re wasting 30 percent of our fresh water supply.”

New technologies like cloud databases and AI can help cut food waste. Fay points to consumer apps such as YourLocal, which alerts users about supermarkets offering discounted food that could otherwise be discarded.

“By connecting the dots, you’re able to feed more people, reduce greenhouse gas emissions, reduce waste of fresh water and improve the economic lives of society around the world,” said Fay.

Future in Farm Data

Time-to-destination is one variable that many companies like to optimize in the supply chain, and even more so in food cold chaining, said Giby Raphael, director of logistics and asset management solutions at Intel’s Internet of Things Group.

Data is a key driver in improving the food cold chain.

Data is a key driver in improving the food cold chain.

Making faster airplanes, ships and trucks only helps to a certain point, said Raphael. Feeding more into the pipeline helps achieve speed, but at the expense of excessive wastage and cost.

Thus, a holistic approach to optimization is needed and the ability to extract high quality data from the end-to-end supply chain is key to reducing food waste.

“There needs to be a myriad of technologies and standards that come together to make this possible,” he said. “The technology is enabling cheap, granular and high quality data through the ‘internet of things.’”

Sara Menker, CEO of New York-based Gro Intelligence, takes a similar global view in using data to decrease food waste.

“What excites me is making data about the food ecosystem a utility,” Menker said.

She said information is one of the most powerful assets in farming, distribution and marketing. Yet getting access is one of the biggest challenges. The information exists  — yet  there simply is no central portal to get at it cost effectively.

Menker’s organization takes large amounts of global agricultural data on the entire food ecosystem and cost effectively synthesizes it for users, including consulting firms, hedge funds, governments and other groups.

Hodgson of Linn Grove Ventures agrees that information is the key driver in improving the food cold chain.

“The more I know about the soil and its conditions, the health of the crops while they’re growing, the condition of a crop after harvest when it’s on a truck  — all of it means the higher quality product I can bring to market.”

See the original post on the IQ by Intel site here.

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Grill like a pro! Food safety tips for the holiday period

 

July 4 is right around the corner and for the estimated 80 percent of households that own grills or smokers, that means one thing – barbeques.  Grill masters can make sure they don’t leave their diners with a nasty case of food poisoning by following USDA’s Food Safety and Inspection Service food safety tips.

Annually the CDC estimates that 48 million Americans (at least 1 in 6) get sick from food poisoning year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.  Foodborne illness is more frequent during the warm summer months for two reasons:  1) harmful bacteria multiply faster in warmer temperatures, and 2) more people are cooking and bringing food outside away from refrigerators, thermometers, and washing facilities of a kitchen.

If you can remember four safe food handling steps—Clean, Separate, Cook, and Chill—you can help protect your family and guests from getting sick, whether you’re outside at the grill, away from home, or in your own kitchen.

 One of the most common mistakes is thinking that meat has been cooked enough by looking at its color.  The color of your burger, whether it’s brown or pink, does not indicate that it’s safely cooked. One in four burgers turns brown before it has reached the safe internal temperature of 160°F (according to USDA Food Thermometer Fact Sheet).  Using a food thermometer is the only way to tell if your burger has reached a safe internal temperature.

Some people also falsely believe that the quality of your meat—specifically whether it is organic or grass-fed– may mean that it does not need to be cooked as much to be safe to eat. Don’t let this fool you.  Whole cuts of beef, pork and lamb should be cooked to 145 ˚F and allowed to rest for 3 minutes before eating.  All ground beef, pork and lamb burgers should be cooked to 160 °F before being eating.  All poultry (ground and whole cuts) should be cooked to 165 °F before being eating.

There is no better time than the present to adopt the four safe food handling steps to greatly reduce your risk of foodborne illness:

  • Clean: When grilling, be sure there are plenty of clean utensils and platters. Pack plenty of napkins and moist towelettes for cleaning surfaces and hands.
  • Separate: When grilling, use separate plates and utensils for raw meat and cooked meat and ready-to-eat foods (like raw vegetables) to avoid cross-contamination.
  • Cook: Meat and poultry cooked on a grill often browns very fast on the outside. The only way to know they’ve reached the right temperature is by using a food thermometer. Never partially grill meat or poultry and finish cooking later.
  • Chill: Don’t leave perishable food at room temperature for longer than two hours (or 1 hour if outdoor temperatures are above 90° F) to minimize bacterial growth. If you’re away from home, make sure you bring a cooler to store those leftovers.

By following the four safe food handling steps, you and your family can avoid foodborne illness, especially in these hot summer months when the risk is increased.  So fire up the grill, grab that thermometer, and have a food safe summer!

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State Budget for 2018-‘19 includes $671.7 million for CDFA

The $201.3 billion 2018-‘19 state budget signed yesterday by Governor Brown includes $671.7 million for CDFA.

“This is a budget that is focused on the challenges and opportunities in the future for California agriculture,” said CDFA secretary Karen Ross. ” I believe we have a budget that makes crucial investments in positioning us for that future.”

The spending plan includes the following:

Combating Climate Change

The budget includes significant investment in programs that further reduce carbon pollution and support climate resiliency efforts, including $99 million from the Climate Change Investment Fund for CDFA’s Dairy Digester Research and Development and Alternative Manure Management programs and $5 million for the Healthy Soils Program. The June passage of Proposition 68, the California Drought, Water, Parks, Climate, Coastal Protection, and Outdoor Access For All Act of 2018, is the source of $18.6 million for the State Water Efficiency and Enhancement Program (SWEEP) and $8.5 million for the Healthy Soils Program.

Citrus Pest and Disease Prevention

$15 million is provided to enhance Asian citrus psyllid and huanglongbing suppression activities, a California program that partners with the USDA as well as the citrus industry.

Bee Safe

A new program that will start with a $1.85 million budget appropriation intended to improve the health and survival of honeybees by increasing foraging opportunities, reducing pesticide exposure, and providing funds for enforcement of existing laws at the local level to promote and protect California’s beekeeping industry.

Cannabis Licensing and Enforcement

The budget includes an increase of $28.3 million for ongoing regulation of cannabis cultivators within California.

Use of Antimicrobial Drugs on Livestock

There is an increase of $2.668 million appropriated for the ongoing regulatory program for the use of antimicrobial drugs on livestock, as required by SB 27, signed in 2015.

California Nutrition Incentive Program/Healthy Store Refreigeration Program

The budget provides $10 Million to provide nutrition incentives to CalFresh clients who purchase California-grown fruits and vegetables at Certified Farmers Markets, and $5 million for small business or neighborhood stores for the purchase of energy-efficient refrigeration units for fresh produce storage.

Farmer Equality Act of 2017 (AB 1348)

$139,000 is allocated, allowing for the evaluation of opportunities to improve the inclusion of socially disadvantaged farmers and ranchers in state and federal farming programs. A report is due to the governor and the Legislature on January 1, 2020 on progress in this regard.

Please see this link for more information about 2018-2019 state budget and CDFA’s portion of it.

 

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CDFA, NRCS and Ag Council come together for healthy soils tour

Agronomist Valerie Bullard shows CDFA and industry representatives a radish produced with healthy-soils practices

CDFA Secretary Karen Ross recently joined growers, industry representatives and partners from the USDA’s Natural Resources Conservation Service (NRCS) on a healthy soils tour in California’s San Joaquin Valley. The goal of the event was to bring together various stakeholders and learn about the role soils can play in absorbing carbon, improving yields and retaining water.

“California has emerged as a global leader in improving soil health on farms and ranches across the state,” said CDFA Secretary Karen Ross. “Tours like these allow us to see advances in soil health research and real-life examples of how building soil organic matter can result in a variety of added benefits.”

The group began their tour at the USDA Plant Materials Center (CAPMC) in Lockeford, San Joaquin County. Established in 1939, the 106-acre property is developing conservation technology through use of plant materials to enhance the sustainability of California agriculture. At the center, attendees learned about several techniques involved in building organic matter, including cover cropping, no-till, and hedgerow plantings.

Following the tour of the CAPMC, the group visited two separate private operations – Locke Farms, a walnut orchard adjacent to the CAPMC; and Vino Farms, a vineyard. Both operations are actively using management practices to improve soil health.

Tour participants discussing soil health in the CAPMC conference room.

“The CDFA meeting was an opportunity for government and industry to come together at the living laboratory of the PMC to learn how management–including the use of cover crops and reduced soil disturbance– improves soil health by increasing organic matter (carbon), filtration, and soil water holding capacity,” said Margaret Smither-Kopperl, Manager of the CAPMC.

The tour is part of a wider initiative by the state to establish partnerships across government and industry to promote the benefits of building soil health. Last year CDFA joined NRCS, the California Farm Bureau, UC Davis, and the California Association of Resource Conservation Districts (CARCD) in signing a Memorandum of Understanding (MOU) to establish the California Farm Demonstration Network. The goal of the network is to increase adoption of economically viable resource conservation practices in California’s agricultural systems.

To learn more about California’s Healthy Soil Initiative, please visit: https://www.cdfa.ca.gov/healthysoils/.

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Secretary Ross, USDA secretary Perdue cross paths in Chicago

CDFA secretary Karen Ross and USDA secretary Sonny Perdue crossed paths today at the United Fresh show in Chicago. Secretary Ross met with produce buyers to discuss California’s role in implementing the Food Safety Modernization Act’s Produce Safety Rule.

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