California Ag Network

Category: Non-Video

  • California Incentives Spur Dairy Manure Methane Digester Developments

    State incentives designed to help California’s dairy industry reduce methane emissions have led to a spike in the number of manure digester developments underway on California dairies. According to a new report from CoBank’s Knowledge Exchange, the wave of digester developments on California dairy farms has spurred interest in the technology nationwide.

    “Dairy producers outside of California may be anticipating future environmental mandates in their own states,” said Tanner Ehmke, manager of CoBank’s Knowledge Exchange division. “But the possibility of financial incentives and energy market opportunities are what’s capturing attention.”

    California’s 1.4 million dairy cows are the largest source of methane in the state, which put dairies in the spotlight when, in 2017, the state moved to reduce greenhouse gases (GHG) by adopting rules for methane emissions. Manure methane digesters are the primary means to reduce dairy emissions and offer the added benefit of capturing and recycling methane as renewable natural gas for energy.

    As a state law prohibits California from regulating methane from cattle farms until at least 2024, it has used incentives to encourage dairies to develop digesters. To date, the state’s dairy digester development program has awarded more than $183 million in grants for 108 digester projects. California’s legislated goal for 2030 is to reduce dairy manure methane emissions by 40% below 2013 levels and is about half way to that goal.

    A key driver behind the growth of manure methane digesters has been consumers’ increasing concern about GHG emissions. They are putting that concern into action by demanding products have smaller carbon footprints, pressure that is being felt by state governments, retailers and dairy supply chains.

    In turn, California has implemented two measures beyond the grant program that are driving digester development: the Cap-and-Trade program and the Low Carbon Fuel Standard (LCFS). These programs are now the main sources of revenue for dairy digester projects.

    Under the Cap-and-Trade program, regulated entities in California pay a fee to the state for their GHG emissions. This revenue funds the incentives for non-regulated sectors, like agriculture, to voluntarily reduce emissions. The LCFS, an option that has generated revenue for dairy biogas, works similarly to Cap-and-Trade but is focused on transportation fuels. Fuel suppliers are required to reduce the carbon intensity of their fuels by blending low carbon fuels or purchasing credits from an entity with excess credits.

    The decision to install a digester is multifaceted. The cost to install a digester varies greatly depending on the dairy’s location, size, manure management and existing infrastructure. But digester companies report the average cost for a herd of 2,500 cows at $3 million, depending on the manure equipment already in place.

    Scale is a key component impacting digester costs. A minimum of 2,000 cows is the threshold in California, where the typical digester is a covered lagoon digester producing gas for pipeline injection. Generally, each additional 1,000 cows reduces the cost per cow of digester projects by 15-20%.

    The risk of policy change to the Cap-and-Trade program and the LCFS is low in California, but risk may be higher for projects outside of California trying to capitalize on credits.

    The full report, “Interest in California Dairy Manure Methane Digesters Follows the Money,” is available on cobank.com.

    About CoBank

    CoBank is a $152 billion cooperative bank serving vital industries across rural America. The bank provides loans, leases, export financing and other financial services to agribusinesses and rural power, water and communications providers in all 50 states. The bank also provides wholesale loans and other financial services to affiliated Farm Credit associations serving more than 70,000 farmers, ranchers and other rural borrowers in 23 states around the country.

    CoBank is a member of the Farm Credit System, a nationwide network of banks and retail lending associations chartered to support the borrowing needs of U.S. agriculture, rural infrastructure and rural communities. Headquartered outside Denver, Colorado, CoBank serves customers from regional banking centers across the U.S. and also maintains an international representative office in Singapore.

  • Is the Gut Biome a Heritable Trait in Angus Cattle?

    While it’s long been said “you are what you eat,” a team of animal scientists in the University of Tennessee Institute of Agriculture is taking an in-depth look at how what you are is influenced by your ability to eat, at least in cattle.

    Phillip Myer, an assistant professor and microbiologist in the Department of Animal Science, is leading a new study to determine how the rumen, the largest compartment of the cattle stomach, and the microbes that inhabit it affect the conversion of low-quality feedstuffs into usable energy for ruminants. Funded by the USDA National Institute of Food and Agriculture, the $500,000 study seeks to identify whether the genetics of a particular cow influences the rumen microbiome and whether that influence can be passed on to future generations. “The overarching hypothesis of this project,” says Myer, “is that host beef cattle genetics are associated with the variation of microbes in the rumen, producing an individualized rumen microbiota among animals.”

    Myer believes that if certain microbes are significant for feed efficiency, disease resistance, and other desirable production traits in cattle, then ruminal microbes represent the greatest opportunity to rapidly improve beef cattle nutrition and influence growth to help producers meet future global protein demands.

    Specifically, the three-year project seeks to determine the microbes and microbial interactions in the rumen of Angus cattle as well as the microbes’ relation to feed efficiency. The scientists—including Jonathan Beever, director of the UTIA Genomics Center for Advancement of Agriculture; Brynn Voy, also a professor in the UT Department of Animal Science; and Larry Kuehn and James Wells, both with the USDA U.S. Meat Animal Research Center—also seek to estimate the heritability of the rumen microbes and microbial features and to identify host genomic markers that ensure heritability.

    The goal is microbiome manipulation to enhance agricultural production. Says Myer, “This project will ultimately provide a means to increase food availability while lowering environmental impacts, develop more sustainable cow-calf production systems, and enhance Angus breeding programs.”

    The project will dramatically advance the field of beef production agriculture to sustainably meet the protein requirements of an ever-increasing global population.

    The award is one of 23 that NIFA announced last month that should lead to better management strategies for animal production systems, enhance production efficiency, and further develop high quality animal products for human use. Each of the grants is part of NIFA’s Agriculture and Food Research Initiative.

    Through its land-grant mission of research, teaching and extension, the University of Tennessee Institute of Agriculture touches lives and provides Real. Life. Solutions. utia.tennessee.edu.

  • First Meal is Vital for Calf Survival

    The first meal of their lives may well determine the fate of calves; if they don’t get what they need quickly, the newborns may not survive to weaning age, said two scientists with the Agricultural Research Service (ARS).

    Colostrum is a vital nutrient that mothers provide in the first feedings that newborn farm animals must have within 24 hours of birth. Calves are born without much of an immune system, and colostrum provides them with a rich dose of antibodies, or immunoglobulins.

    “It is very important for a calf to receive protective antibodies from its mother,” said Mike Clawson, research molecular biologist at the ARS Genetics, Breeding, and Animal Health Research Unit in Clay Center, NE.  “Those antibodies can protect the calf from the same pathogens its mother was exposed to long enough for its own immunity to develop.” Clawson’s research includes the genomic aspects regarding the failure of passive transfer of colostrum antibodies in cattle.

    A Hereford cow nurses her calf. Calves that do not receive enough colostrum face increased risk of disease and death (Photo by Bruce Fritz).

    Calves that do not receive antibodies from their mothers are at profound risk for disease and death. Before they are born, their mothers concentrate immunoglobulins in colostrum, which is essentially a first milk. Calves typically nurse shortly after birth, and the ingested antibodies are ultimately transported to their circulatory system.

    Timing is everything in this process because shortly after delivery, the mother’s production of immunoglobulin drops by 90 percent. In roughly that same time span, newborns lose the ability to take in the benefits of colostrum.

    “The newborn gut is permeable to large molecules at birth, but within 24 to 48 hours it becomes impermeable to them,” said Jeff Vallet, ARS national program leader for food animal production in Beltsville, MD. “Even if we were to provide colostrum to older newborns, absorption of the immunoglobulins is reduced or eliminated.”

    According to Clawson, colostrum deprivation is the greatest risk factor for a calf to become sick or die before weaning. “Calves that do not receive colostrum are 50 times or more likely to die in the first 3 weeks of life,” he said. Calves that do not receive adequate colostrum yet manage to survive past weaning are at elevated risk for developing disease later in their lives.

    Farmers, ranchers and veterinarians can determine the colostrum status of their newborn livestock through the simple immunocrit blood test. If the newborns lack immunoglobulins, they may be hand-fed commercially available colostrum replacements or supplements.

    A 2016 paper published in Europe studied the cost of colostrum antibody deficiency to calves. That study estimated a loss of about $68 and $91, respectively, for each dairy and beef calf. In the United States, over 20 percent of beef cattle calves and 19 percent of dairy calves suffer from colostrum deprivation. – by Scott Elliott, USDA-ARS Office of Communications

  • Calaveras Wine Country Mourns Loss of Stephen Collum

    The Calaveras wine industry has lost a great mentor, innovator, vineyard manager and friend. Stephen Collum, 64, the founder of Murphys-based Vineyard Concepts consulting and management company, passed suddenly on August 11th at St. Joseph’s Hospital in Stockton.

    Stephen Collum at 2019 Vineyard Tour (Photo by Sandra Hess)

    “Steve was the driving force for bringing education, enthusiasm and commitment to improving and excelling in all things related to the vineyard. As a winemaker, working with Steve not only directly resulted in improving the quality of my wines, but he was a delight to be around. A truly stellar human, one of the best. He will be sorely missed by myself and our entire community,” shares Kate Boyle-MacDonald, winemaker and owner of Boyle-MacDonald Wines.

    After exploring the region of Chianti Italy, Stephen had developed a passion for the Sangiovese grape and decided to search for an area in California with the same terroir where he and his wife could develop their own vineyard. In 1988 Steve and his wife Cindy found themselves in Calaveras County, located in the pristine Sierra Foothills, where they were shown a beautiful piece of property they soon purchased and made this wine region their home. Steve grew Sangiovese grapes that have gone into many award winning wines.

    Steve was a HUGE part of the Calaveras County wine community not only as a vineyard manager but as a friend to many. Steve was a loyal supporter of the Calaveras Winegrape Alliance (CWA) where he served as a board of director for years and also chaired the Education Committee. Steve connected top-notch speakers and educators from across California to serve CWA grower and winery members in the monthly education program. Steve led the CWA Vineyard Tour every summer and helped many grape growers start their vineyards. He was focused on sustainable practices and helped Rob and Sheri Hendriks of Aloria Vineyards reach their dream of becoming a Sustainable Vineyard. “Stephen helped us obtain our California Certified Sustainable Vineyard Certification in 2019. He explained that certification doesn’t mean that our job is done, only that we are fulfilling a greater purpose to work towards. To be fully sustainable as an operating vineyard and winery, he explained, means that we work towards a perfect balance of stewardship, opportunity, growth and prosperity within our organization and our community, shares Sheri. “Our frequent conversations around town, in the tasting room and “Friday’s with Stephen” at the vineyard were the highlight from bud break to harvest. He passed the love of grape farming on to us in our short time together. We hope we can do our friend proud and like he taught us, listen to the vines”.

    Sandra Hess, Executive Director of the CWA shares, “I met Steve just a few short years ago and was always impressed by his big heart and care for the community. Steve would drop by the CWA offices as he had time to see how we were doing and offer advice. I am in shock by Steve’s passing as he was actively helping this past spring. He was one of the greats and will be dearly missed”.

    Gay Callan, Long-standing CWA Board Member and Vineyard Owner shares, “While most of us know that he moved here is 1988 and started his own vineyard, he was really the first to start a vineyard consulting business that would eventually expand the horizons for Calaveras County and beyond. His dedication to community, his expansion of agricultural education and his love of the earth (grapes) was contagious. Whatever you asked him to do, he would silently get it done, he was humble, funny, had a great sense of humor and most of all was so generous with his time and knowledge. We have lost another terrific mentor for a lot of people, but mostly – we have lost a dear friend. You could always count on Steve! I am grateful to have known him and to have worked with him over the years. There are no other words to say other than my thoughts and prayers are with his family”.

    “Our hearts are so heavy.  Steve was more than a colleague, he was also a visionary, a pioneer and an incredible friend. He was such a good man, and the ache of his loss will be felt in our community for a very long time to come. The Sierra Foothills wine region would not be what it is today without Steve’s expertise and loving care. We will always cherish our memories of him, as well as his influence in our lives and in our wine. Our harvests will just not be the same without him. We will be dedicating our 2019 Sangiovese to Steve’s memory. Grown on his own personal vineyard, Steve tended those grapes with love. As the last vintage he got to harvest, we are especially grateful to have it nestled safely in our barrels. We know how much he was looking forward to tasting what we created together, and we only wish he had the opportunity to enjoy the beautiful wine his grapes have become,” shares Nathan & Dre Vader, proprietors of Vina Moda Winery.

    As the Calaveras wine region prepares for the 2020 harvest season, many vineyard and winery owners realize that they need to pickup where Steve left off and will be working extra hard to make him proud. Scott Klann, long-standing winemaker in Calaveras County and owner of Newsome Harlow Wines organized an industry meet-up at Murphys Park this past Thursday to pay respect to Steve and share stories in his honor. “Steve was incredibly collaborative and aware of how to teach people. Steve taught me about the spaces in between vineyard and cellar – the microfibers that connect things. We lost someone who pushed himself and loved to learn every day. He wasn’t afraid to try news things and explore. Steve will be forever missed.”

    CWA Board President, Siri Gilpin shares, “Steve was our vineyard manager for Lavender Ridge and Coppermine Winery. Steve came into our Lavender Ridge market last December and wanted help selecting a good bottle of honey for his wife for Christmas. I thought that was sweet”.

    Bob Smith, co-owner of Jazz Cellars shares, “Jessica Duran was our first tasting room manager and was instrumental in getting us off the ground and started in Murphys. She and Steve were good friends and he frequently dropped by our Tasting Room to say hello. I took a photo of Steve when he visited during Grape Stomp in 2017. As I recall, the story was that for each harvest he completed, he’d paint one of his nails”.

    The Calaveras Winegrape Alliance will be hosting a memorial for Steve once his family has had time to hold their memorial services. Several CWA members have offered their outdoor venues and we hope to schedule a series of memorial events for up to 100 people each as per social distancing policies during pandemic. Information will be shared once dates are confirmed and the CWA office staff can be reached at info@calaveraswines.org. For now, friends of Steve can help by donating to the Go-Fund-Me Campaign established by his team at Vineyard Concepts. The immediate need is financial to cover medical bills and the donation link can be found HERE. 

  • Irrigation Strategies to Avoid Heat Damage to Cool Season Vegetables

    Currently, we are experiencing a prolonged heatwave on the central coast.  Heatwaves have become a recurring phenomenon in recent years, especially in late summer. With thousands of acres of cool season vegetables in the ground, irrigation will be critical for keeping crops cool and for supplying enough moisture to meet their water needs.

    Crops can be kept cool by maximizing evapotranspiration (ET).  As liquid water vaporizes heat is lost from the surfaces of leaves and soil and from the surrounding air, which cools the temperature of the crop.  Under water stress leaf stomates close during the hottest period of the day (11 am to 4 pm) and the temperature of the plant tissue can rise above the temperature of the surrounding air.  If the temperature becomes too great leaves and other plant parts may become scorched.

    Since most ranches have a limited number of wells and personnel to irrigate, it is challenging to assure that each field has adequate soil moisture to prevent plants from overheating.   A good strategy is to irrigate just enough to refill the soil profile to the rooting depth of the crop.

    To prioritize which fields to irrigate one should consider the water holding capacity and existing level of moisture of the soil, as well as rooting depth and developmental stage of the crop.  For example, a lettuce crop near maturity with a high ET demand, growing on a sandy textured soil that feels dry, should probably be irrigated soon.  A young lettuce crop with a low ET demand, growing on silt loam soil that still feels moist, likely can be irrigated later without suffering heat damage.

    Another consideration for prioritizing which fields to irrigate are recent field operations.  A recently transplanted vegetable field may need to be irrigated first but may not need a long irrigation to re-saturate the soil around the roots.  A crop that was recently cultivated may have pruned roots, and therefore may need water soon to prevent wilting under these hot conditions.

    Table 1 estimates how much moisture is available to a vegetable crop between saturation and moderately dry or dry conditions for different soil textures.  This table can be a guide for how much water should be applied to re-saturate the soil.  For example, applying 0.42 inches per foot of rooting depth will bring a moderately dry silty clay soil back to saturation.  Applying more than this amount of water will likely over-saturate the root zone.

    Table 1. Estimated plant-available moisture for different textured soils.

    Also, estimating the cumulative crop ET since the last irrigation can guide how long to irrigate. Reference ET values between south Salinas and Soledad during this hot spell have been as high as 0.27 inches per day.  If the crop has a full canopy, 0.25 to 0.3 inches for each day since the last irrigation would be a good rule of thumb for how much water to apply as long as the total does not exceed the water holding capacity of the soil.

    Lastly, one needs to convert the amount of water to apply to an irrigation run-time.  To make this calculation one needs to know the application rate of the irrigation system. For impact sprinklers, the application rate can be estimated using Tables 2-4.  Note that pressure and nozzle size have a significant effect on application rate.  For drip, the irrigation time will depend on the tape discharge rate and pressure, as well as the spacing of drip lines.  Assuming that the drip system is operated at the pressure recommended by the manufacturer (usually 8 to 10 psi) one can use Table 5 to approximate the application rate.  For example, for one drip line of medium flow tape (0.45 gpm/100 ft) on 40- inch wide beds the application rate of the drip system is 0.13 inches per hour. If there are several drip lines per bed then multiply the application rate in the table by the number of drip lines.

    The appropriate run-time can be estimated by dividing the amount of water to apply by the application rate of the irrigation system.  For example, to apply 0.6 inches of water to a field with drip using medium flow tape the water would need to run for 4.6 hours:

    Hours to operate the irrigation system = 0.6 inches of water/0.13 inches per hour = 4.6 hours

    Summary

    Irrigating the right amount of time to bring the soil back to saturation will maximize crop ET during these hot days, and hopefully prevent any heat damage to crops.  Also, consider visiting the CropManage website (cropmanage.ucanr.edu) for further guidance on scheduling irrigations. This online tool can assist growers in quickly estimating how much water to apply to meet crop water needs.

    Table 2.  Sprinkler application rate for varying pressures and nozzle diameters for a solid set spacing of 30 × 30 feet (Rainbird 20JH).
    Table 3.  Sprinkler application rate for varying pressures and nozzle diameters for a solid set spacing of 30 × 33.3 feet (Rainbird 20JH).
    Table 4.  Sprinkler application rate for varying pressures and nozzle diameters for a solid set spacing of 30 × 40 feet (Rainbird 20JH).
    Table 5.  Drip application rates for varying bed widths and tape flow rates estimated for 1 drip line per bed.  Multiply the rate in the table by the number of drip lines per bed to determine the actual application rate.  (For 3 drip lines on an 80-inch bed multiply by 3)
    “— By Michael Cahn, UCCE Farm Advisor, Monterey County”

  • Crystal Creamery Appoints Dennis Roberts President and CEO

    Dennis Roberts, the former vice president of sales and marketing for Crystal Creamery, has returned to the local dairy company as the president and chief executive officer.

    “Dennis was the clear choice to lead our company into the future.  Not only does he have previous experience working for Crystal Creamery, but he is a respected food industry veteran with more than thirty years of experience.  He brings a wealth of knowledge and array of experiences to drive continued growth for our company,” said Terry McDaniel, chairman of Crystal Creamery’s board of directors.

    Crystal Creamery is the largest privately owned dairy company in California.  The Crystal Creamery board of directors chose Roberts to lead the company replacing Marty Devine, who has led the company since 2018.  Devine will continue to consult with Roberts and the board of directors to ensure a smooth transition.

    “I am thrilled to return to Crystal Creamery and take the reins of one of California’s most iconic brands.  Our customers trust our brand as a provider of the highest quality dairy products in the communities we serve,” said Roberts, who was the company’s vice president of sales and marketing from 2014 – 2018.  He added, “Our mission will not change.  Crystal Creamery will continue to nourish families with simple, delicious ingredients and the freshest dairy from  family and local farms.”

    Roberts takes over as the company successfully rolls out its new and improved ice cream formulation.  In addition to a fresh, updated packaging design, the new ice cream recipe uses simple ingredients like cream, sugar and milk sourced from local and family farms and does not contain any artificial flavors, colors, or sweeteners.    Ice cream lovers can enjoy 29 flavors of premium Crystal Creamery ice creams, including classics like Vanilla and Rocky Road along with popular newcomers like Caramel Pretzel, Chocolate Avalanche and Moose Tracks.

    “Our new ice cream recipe has been one of this summer’s blockbuster hits.  Consumers love our delicious, creamy offerings and continue to reach for more,” said Roberts.  He added,  “The team put a lot of effort into fine tuning the new recipe and the strong consumer demand indicates we have a winner!”

    In addition to ice cream, Crystal Creamery offers a full line of dairy products including milk, cottage cheese, sour cream, butter, yogurt and specialty items like cream and egg nog.   In the last year, Crystal Creamery’s sales have experienced strong growth benefitting from consumers recent increase in consumption of dairy products. The resurgence in popularity of milk coupled with the company’s reputation for producing high quality dairy products is proving to be a winning combination.  The company’s focus on customer service has paid off with expanded distribution to new retailers throughout Northern California.

    “We have first class facilities; an outstanding team of people and we offer our customers a wide range of the finest dairy products.  I am committed to continue to invest in our business and to lead the company to the next phase of growth” said Roberts.  He added, “Our board of directors and the Foster Family are fully committed to the long-term success of Crystal Creamery and Foster Dairy Farms.

    Throughout its nearly 120-year history, the company has been a strong community supporter throughout Northern and Central California. Since 2012, Crystal Creamery has been recognizing outstanding student athletes in both boys’ and girls’ sports including Section and State Champions, academic team champions, scholarship winners and Hall of Fame inductees through the sponsorship of the California Interscholastic Federation.  These sponsorships stretch from Bakersfield to the Oregon border involving more than 475 high schools and supporting more than 500,000 student athletes.  The company’s support of the community has also been seen most recently during the height of the COVID-19 pandemic, Crystal Creamery donated 5,800 half-gallon cartons of milk to Second Harvest Food Bank of San Joaquin & Stanislaus Counties and the Sacramento Food Bank & Family Services.

  • California Farmland Trust Elects & Appoints New Leadership

    With a passion for preserving California’s farmland, California Farmland Trust (CFT) is proud to share the results of those elected to serve our Board of Directors as well as new board member appointments.

    “We’re honored to have such well-known and well-respected individuals serve on the CFT board” shared Charlotte Mitchell, CFT Executive Director. “Our board members each bring professional skills and a passion for agriculture that serve in furthering our mission and protecting farmland.”

    Newly Elected Officers

    Jon Harvey, President

    Jon Harvey retired from Cisco as a Hardware Engineer Manager and is now a ski patroller at Sugar Bowl. A former board member of Brentwood Ag Land Trust (BALT), Harvey joined the CFT board in 2018, following the BALT and Central Valley Farmland Trust merger that formed California Farmland Trust. Harvey became immersed in land conservation at a young age, when he recognized the connections between his appreciation for wildlife, a family history of farming, and his love for fresh food.

    Patrick Johnston, Vice President

    Patrick Johnston lives in Brentwood where his family has farmed since 1923. He is currently a partner in Dwelley Family Farms, growing both conventional and organic fruits and vegetables. He was a board member of the Brentwood Agricultural Land Trust, until its merger with Central Valley Farmland Trust to form CFT.

    Maxwell Norton, Secretary

    Maxwell Norton is a retired Farm Advisor with the UC Cooperative Extension, and a founding member of the Merced County Farmland and Open Space Trust, which later formed the Central Valley Farmland Trust.  He is the Past President of the Merced County Chamber of Commerce, Past President of the California Association of Farm Advisors and Specialists, and Past Chairman of Merced County Economic Development Task Force.

    Ken Oneto, Treasurer

    Ken Oneto resides in Elk Grove where he grows cherries, walnuts, dry beans, tomatoes and wine grapes on the family farm.  He is a graduate of the California Ag Resources Training Program and the Ag Leadership Program.  He was a founding member of the Sacramento Valley Ag Land Conservancy which helped to form the Central Valley Farmland Trust, and currently serves as the President of the Sacramento County Farm Bureau.

    Newly Appointed Board Members

    Ryan Jacobsen

    Ryan Jacobsen resides in Fresno, where he currently serves as the CEO of the Fresno County Farm Bureau. He is the first board member to serve the organization from Fresno County.  Jacobsen currently serves as president of the Fresno Irrigation District Board of Directors, secretary/treasurer of the Kings River Water Association and president-elect of the Rotary Club of Fresno. He is also the host of the television show, Valley’s Gold.

    Theresa Kiehn

    Theresa Kiehn is the Acting President and Chief Executive Officer of AgSafe. Her career also included a tenure with the Great Valley Center, where she supported the formation of the Central Valley Farmland Trust. In addition to her current role, she serves on the Turlock Farmers Market Board of Directors, the Salas Family Foundation, is a member of Modesto Downtown Rotary and is engaged in a variety of capacities with her faith-based community.

    The California Farmland Trust is a California Non-Profit 501(c)(3). Our mission is to help farmers protect the best farmland in the world. To date, we have protected 16,708 acres of farmland on 77 family farms. To learn more visit us: www.cafarmtrust.org

  • Top Pizza Chefs Showcase Innovative Recipes Using Real CA Cheese

    The California Milk Advisory Board (CMAB) today announced finalists in the 2020 Real California Pizza Contest (RCPC) – a search for the best recipes using Real California Cheese. The contest, in its second year, will award prize money totaling $30,000 for the most innovative use of cow’s milk cheeses from California in three categories.

    Professional chefs and culinary students from 24 states submitted recipes between May 22 and July 17, 2020. Entries were blind-evaluated by a panel of three pizza professionals – Glenn Cybulski, certified pizzaiolo and award-winning executive chef; Thomas Garnick, founder of Brava! Pizzeria and 2019 RCPC Grand Prize Winner; and Mark Todd, culinary expert and foodservice/retail cheese educator.

    This year’s contest features the best pizza recipes from the United States and Mexico with the winner of the “Campeonato Mexicano de la Pizza”, sponsored by the CMAB in late 2019, earning a guaranteed spot as a finalist in the bakeoff. The international expansion of the contest displays the broad appeal and application of California dairy at foodservice outside of the United States.

    After careful evaluation of pizza names, inspiration, recipe and use of ingredients, eleven individuals have been selected as finalists in three respective categories: Cal-Mex, The REAL California, and Plant-Forward.

    “Pizza has global appeal and offers a blank canvas for expression. We are inspired by the creativity and innovation that went into these recipes, which represent a spectrum of ingredients and flavor combinations all brought together with California cheese” said Mike Gallagher, Business and Market Development Consultant for the CMAB.  “We are also thrilled that we have such a diverse breadth of geographic representation in the finalist group and are looking forward to seeing them in action.”

    The virtual bakeoff takes place on October 10, 2020, at the Culinary Institute of America in Napa, Calif., where pizzas will be prepared and baked onsite for a blind evaluation by judges. Category winners will receive $5,000 and the Grand Prize Winner, selected from all category winners, will receive an additional $10,000. All remaining finalists will receive $500 each.

    Following are the finalists in the 2020 Real California Pizza Contest:

    Cal-Mex

    • Linda Ortega, a professional chef from Watsonville, Calif., is the owner of Fired Up Fresh. Her entry, Al Pastor, is a tribute to her husband’s Mexican heritage and features fresh Cotija alongside marinated pork adobo and California Chili Sauce.
    • Jordan Lawson, is a professional chef from Bellingham, Wash., where he works at La Fiamma Wood-Fire Pizza. His entry, Chile Relleno Pizza, utilizes rich Queso Quesadilla and Crema Mexicana to tastefully balance green tomatillo salsa and roasted poblanos.
    • Buffy Wimmer, a professional chef from McKinney, Texas, is the owner of Jersey Pies. Her entry, Pizza Taco de Callejero, is a street taco-inspired pizza highlighted by the delicious combination of four Hispanic-style California cheeses paired with carne asada and zesty mango salsa. Buffy competed in the 2019 RCPC finals.
    • Lars Smith, a professional chef from Palo Alto, Calif., is the owner of State of Mind Public House and Pizzeria. His entry, Elotero, combines Queso Oaxaca and Cotija with tender guajillo braised pork shoulder and corn Requeson to honor those who make and sell Mexican street corn. Lars was also selected as a finalist in the Plant-Forward category. He was a 2019 RCPC finalist as well.

    The REAL California

    • Efren Ríos, a professional chef from Mexico City, works at Bottega Napule. His entry, Bronte, provides an original interpretation of California cuisine through fresh yellow tomatoes, eggplant, pistachios, and basil on top of rich California Provolone.
    • Justin Wadstein, a professional chef from Santa Cruz, Calif., is the owner of Sleight of Hand Pizza. His entry,Cali Crab, blends two California favorites – Dungeness crab and pesto – with fresh Mozzarella and Triple Crème.
    • Phillip Ma, a professional chef from San Francisco, Calif, is the owner of Dough. His entry, Szechuan Pizza, incorporates his Chinese heritage into a delicious interpretation of a California fusion pizza highlighted by fresh Mozzarella and Szechuan Chili.
    • Ricky Webster, is a professional chef from Spokane, Wash. who works at SYSCO Spokane. His entry, The Wharf, combines a sourdough crust and fresh clams with rich crème fraîche and Mozzarella for a delicious ode to San Francisco’s landmark Fisherman’s Wharf. Ricky was another 2019 RCPC finalist.

    Plant-Forward

    • Domenica Catelli, a professional chef from Geyserville, Calif., is the owner of Catelli’s. Her entry, The New “Old School”, pairs cauliflower crust and plant-based sausage with fresh Burrata and Smoked Mozzarella for an inventive twist on a classic recipe.
    • Anisha Blodgett, a professional chef from San Diego, Calif., is the owner of Powerhaus Wholesome Pizza & Eats. Her entry, Roasted Mushrooms Pizza on High-Protein Whole-Grain Crust, features fresh mushrooms, cherry tomatoes, and arugula on top of delicious Mozzarella and creamy Ricotta.
    • Joe Mialki, a professional chef from Port Orange, Florida, is the co-owner of Giuseppe’s Steel City Pizza. His entry, The Shelly, tastefully incorporates spinach, mushrooms, and mini tomatoes alongside a pistachio pesto sauce and fresh Mozzarella.
    • Lars Smith, a professional chef from Palo Alto, Calif., is the owner of State of Mind Public House and Pizzeria. His entry, Fire on the Mountain, relies on Queso Oaxaca and rich Mexican Crema to form a rich foundation for plant-based chorizo, Fresno peppers, and roasted cauliflower. Lars was also selected as a finalist in the Cal-Mex category.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years in 2019 of promoting California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms.

    For more information on sourcing cheese from California, please contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice.

  • Governor Newsom Signs Heat Emergency Proclamation to Free-up Energy Capacity

    CDFA – As the West Coast continues to experience an historic heat wave and related energy shortages, Governor Gavin Newsom signed an emergency proclamation designed to free up energy capacity and reduce the need for temporary energy service disruptions.

    The proclamation temporarily allows some energy users and utilities to use backup energy sources to relieve pressure on the grid during peak times during the energy emergency. The text of the proclamation can be found here and a copy can be found here.

    Over the weekend, state officials worked aggressively to bring more energy resources online, including increased generation from sources like the Los Angeles Department of Water and Power, the California State Water Project and investor-owned utilities. The state has also worked with industrial and commercial consumers to reduce energy consumption during peak hours and to increase public awareness around energy saving measures.

    All-hands energy meeting

    The Governor yesterday convened an all-hands meeting with California Independent System Operator (CAISO), the California Public Utilities Commission (CPUC), the California Energy Commission (CEC), the California Governor’s Office of Emergency Services (Cal OES) and senior administration officials as the state and the entire West Coast anticipates serious power shortages as the heat wave intensifies over the coming week.

    Governor Newsom demands investigation

    Following the meeting, Governor Newsom sent a letter to CAISO, the CPUC and CEC demanding an investigation into the service disruptions that occurred over the weekend and the energy agencies’ failure to predict and mitigate them.

    “I write today to express my deep concern about the broadscale de-energizations experienced by too many Californians on August 14 and 15th. These blackouts, which occurred without prior warning or enough time for preparation, are unacceptable and unbefitting of the nation’s largest and most innovative state,” Governor Newsom wrote. “Residents, communities and other governmental organizations did not receive sufficient warning that these de-energizations could occur. Collectively, energy regulators failed to anticipate this event and to take necessary actions to ensure reliable power to Californians. This cannot stand. California residents and businesses deserve better from their government.”

    Guidance to residents and businesses to conserve power

    Yesterday, CAISO issued a statewide Flex Alert calling for voluntary electricity conservation, beginning Sunday and extending through Wednesday. The Flex Alerts are in effect from 3 p.m. to 10 p.m. each day.

    CAISO highlighted three simple actions individuals and businesses can take to reduce energy consumption:

    • Set your thermostat to 78° or higher between 3 and 10 P.M.
    • Refrain from major appliance use between 3 and 10 P.M.
    • Turn off unnecessary lights and appliances

    Additional steps and guidance for individuals & businesses:

    • Adjust Your Thermostat
      • During peak hours or when you’re not home, remember to set your thermostat at 78° or higher. Setting your air conditioner 5° higher can save up to 20 percent on cooling costs.
      • Pre-cool your home by running air conditioning at 72 degrees in the early part of the day (when it is more efficient) then turn your system to 78 or higher during the hottest part of the day when demand is the highest.
      • Use smart or programmable features to help maintain energy savings when you’re not home.
    • Close Windows and Doors
      • Keep windows and doors closed to prevent the loss of cooled or heated air.
      • On summer nights, open windows to let cooler air in when safe. In the morning before the day starts to heat up, close windows and blinds to keep warm air out.
      • Tilt blinds up and close drapes and shades on windows that receive direct sunlight.
    • Smart Energy Use
      • Turn off unnecessary lighting and use task or desktop lamps with LEDs instead of overhead lights.
      • Enable “power management” on all computers and turn off when not in use.
      • Unplug phone charges, power strips (those without a switch) and other equipment when not in use. Taken together, these small items can use as much power as your refrigerator.
    • Access and Functional Needs
      • Check in on neighbors, friends and family who may be at risk.
      • Charge medical devices in off hours and have back up plan for if the power goes out.
      • In addition to traditional community support channels, individuals with access and functional needs should reach out to local government for assistance.
      • Contact local utilities companies if you are dependent on power for assistive devices.
    • Major Appliance Use
      • Postpone using major appliances like the oven, dishwasher, clothes washer, and dryer until cooler times of the day to avoid heating up your home.
      • Run your dishwasher and clothes washer only when full. Wait until after 9 p.m. to use these and other major appliances.
      • When possible, wash clothes in cold water. About 90 percent of the energy used in a clothes washer goes to water heating.
    • Clean or Replace Your Filters
      • A dirty filter forces your air conditioner and furnace to work harder, wasting money, using more energy or natural gas.
    • Adjust Your Water Heater
      • Turn your water heater down to 120° or the “normal” setting. Water heating accounts for about 13 percent of home energy costs.
    • Conservation Programs
      • Consider participating in your utility’s demand response program. These voluntary programs are short, temporary measures to reduce energy consumption when power supplies are critically low and a Flex Alert has been issued. Contact your local electric utility to learn about your utility’s program and incentives they may offer to participate.

  • New CA Blackeye Varieties Show Resistance to Cowpea Aphid

    Field trials in the Central Valley with two new varieties of blackeye beans, CB74 and CB77, show impressive resistance to cowpea aphids compared to standard CB46, CB5, and CB50 lines. Four varieties of blackeyes including CB46, CB77, CB74, and CB5 were seeded into a blackeye CB50 field, in single lines on 30-inch beds in the Sacramento Valley in May 2020 (Photo 1). By mid-summer, CB50, CB46, and CB5 were heavily infested with aphids (photo 2), whereas CB74 and CB77 were clean (photo 3).

    Photo 1. Blackeye variety trial, Sacramento Valley, 2020; left to right, CB46, CB77, CB74 (early maturing), and CB2 compared to the standard CB50 line planted in the field on the far left.

    Cowpea aphids are serious insect pests of blackeyes. These aphids can quickly colonize plants and cause injury by direct feeding and injecting toxic saliva into plants, leading to stunted growth or death of plants. Sticky honeydew released by the aphids can stimulate black mold growth on plants, reducing photosynthesis and plant health. Cowpea aphids also vector a number of viral mosaic diseases that can cause serious losses in many crops. Biological control cannot be relied on because natural enemies often appear when cowpea aphid infestations are already high and causing serious damage. Applying pesticides early in the season prevents cowpea aphid infestations but beneficial insects can be destroyed, leading to outbreaks of other insect pests. Thus, the development of cowpea aphid resistant blackeye lines is an important breakthrough in managing this pest.

    Photo 2. Heavy cowpea aphid pressure on blackeye bean CB46 leading to significant yield and quality losses.

    Blackeye beans, also known as cowpeas, or blackeye peas in southern states, are an important food crop worldwide. In California, about 8,000 acres are grown annually for dry or canned blackeye bean markets. These new blackeye bean lines are being developed by the UC Riverside blackeye breeding program, led by Drs. Phil Roberts and Bao Lam Huynh, with support from the California Dry Bean Advisory Board and the US AID Feed the Future Innovation Lab for Legume Systems Research (formerly Innovation Lab for Collaborative Research on Grain Legumes). The aphid resistance and other traits have been introgressed into California Blackeye elite backgrounds using natural selection and new molecular markers to expedite the breeding process. Compared to standard varieties, CB74 and CB77 also have more stable yields resulting from heat tolerance, better tolerance to lygus bugs, and equivalent resistance to Fusarium wilt and root-knot nematodes.

    Photo 3. Adjacent CB77 blackeye plants show high levels of resistance to cowpea aphid infestations.

    Blackeye variety observation trials are being conducted in fields by UCCE Farm Advisors Rachael Long, Sarah Light, and Nick Clark in the Sacramento and San Joaquin Valleys, in collaboration with local farmers. More information on blackeye beans can be found in the Blackeye bean production manual for California, UC ANR 21518, http://beans.ucanr.edu/files/226601.pdf. The lead UC bean breeders hope to have these lines available to farmers within the next few years. – By Rachael Freeman Long, UCCE Farm Advisor