Buy Me Some Peanuts & Saturated Fat

This last weekend, my cousin Celeste visited from Boston, the latest stop in her summer tour of following her beloved Red Sox. So, I was designated to attend last Sunday's game at U.S. Cellular Field against the Chicago White Sox, which meant I was viewing two teams that I cared nothing about, given my affliction of bleeding Cubbie Blue.

Not giving a hoot about the game's outcome had its advantages, however. I walked around the concourse behind the bleachers and graded the bathrooms, which were pretty nice comparitively to its counterpart, Wrigley Field's odiferous 'troughs-especially-for-men'.

And not having been to 'The Cell' in a couple years, I went to check out changes in food offerings since my last visit. Maybe they'd finally be catering to the latent healthy eater in your run-of-the-mill baseball fan. Hah! Yes, the scrumptious taste of Best's Kosher hot dogs are to die for, literally because they clock in at as much as 28 fat grams per wiener.

That's definitely your 'American instant gratification', but we aren't unique in this aspect. The stand that serves Mexican corn runs a close second, which serves up elotes, which are corn kernels in a cup, slathered with a mixture of liquid Parkay margarine, mayonnaise, chili powder & lime juice. As political talk show host John McLaughlin used to say, you had me and then you lost me.

When I got home, curiosity got the best of me. Is every baseball park like this, doling out express tickets for heart bypass surgery? I did find a great article in the New York Times archives that answers this question better than I ever could:

http://www.nytimes.com/2008/06/08/travel/08baseball.html?_r=1&oref=slogin&pagewanted=print

Read it, because other than items like the sushi tuna 'Ichiroll' at Seattle's Safeco Field, or the cedar plank salmon at the same place, there is a dearth of healthy choices at your average American ballyard. Sure, you have crab cakes in Baltimore, peppery clam chowder in San Francisco, or even Primanti Brothers in Pittsburgh that traditionally include French fries & cole slaw inside their sandwiches, but nothing good for the body like fresh mango or papaya---heck, I'd even take a bowl of fresh Michigan blueberries in Detroit.

And I thought being hit by a batted ball would be my biggest worry...

Later,

Jay

What is sustainable agriculture? - The dialogue begins with the Standards Committee

Ryan Kane here in the office just forwarded me this very important news release. Big questions remain about the inclusivness of the group, though a committee of 58 should bring a broad spectrum of views to the table. From the release:

(August 14, 2008) Emeryville, CA — The American National Standards Institute (ANSI) process to develop a national standard for sustainable agriculture will take another important step forward this September as the newly formed Standards Committee meets to establish its work plan and form the Subcommittees that will negotiate the contents of the final standard.

The 58 individuals on the Standards Committee will take the reins of the standard-setting process at the first Standards Committee meeting, to be held in Madison, Wisconsin next month. The Standards Committee includes farmers, both large and small, representing conventional, organic and other alternative agriculture perspectives, as well as wholesalers and retailers. Also represented on the committee are major industry associations, as well as academic researchers, regulators, and environmental and labor representatives.

“This is an exciting moment, as it sets the stage for the first national discussion about sustainable agriculture, and the many important issues encompassed by this concept,” said Michael Arny, president of Leonardo Academy, the ANSI-accredited standards development organization charged with shepherding the process forward. “There are still ample opportunities for additional stakeholders to participate by applying to work on the various Subcommittees, and later during the public review and comment process. The ANSI process is an open process that welcomes everyone.”

Sustainability is widely understood to encompass environmental, social, and economic parameters, dating back to the United Nations Conference on Environment and Development in 1992. For agricultural products, safety and quality parameters are also a key part of the sustainability discussion. SCS-001, the draft standard that will serve as the starting point for discussions, also addresses the impacts of product packaging, the responsibilities of the supply chain, and agricultural practices that can minimize greenhouse gases.

“We would like to congratulate Leonardo Academy on the incredible job they’ve done in selecting a balanced, multi-stakeholder task group to serve on the Standards Committee,” said Linda Brown, executive vice president of Scientific Certification Systems (SCS). “The commitment of so many talented individuals to participate in a constructive, forward-looking sustainability dialogue bodes well for a process that will help guide sustainability practices for years to come. We look forward to taking our seat at this table among these exceptional individuals.”

According to Arny, the Leonardo Academy’s aims is to guide a process that supports continuous improvement over time in a measurable and transparent manner, with sufficient flexibility to take into account the changes that inevitably occur in ecosystems, and the production variables associated with different agricultural regions.

“This standard could serve many beneficial uses,” said Arny. “It could stimulate better understanding of sustainability dynamics, provide a roadmap for practical improvement, and establish a credible infrastructure and procedures for meaningful verification of claims.”

Remote access to meetings for participants at both the Standards Committee and Subcommittee levels will remove barriers to participation for members who are not able to travel to meetings. This will also help reduce the energy burden and lower the carbon footprint of the standard setting process itself.

“The challenges ahead are significant, including regional variables, important product sector distinctions, concerns that the interests of small and mid-scale farmers be protected, and awareness that standards must remain flexible enough to encourage continuing innovation,” Brown observed. “Likewise, there is a growing recognition that sustainability is itself a journey, one that ultimately involves relationships along the entire value chain, from grower to consumer. And there are still many unknowns, because our understanding of sustainability evolves along with our increasing knowledge about the risks to the environment. But it is these very challenges that provide the most compelling reasons for stakeholders to join in this national sustainability dialogue.”

Chat with Katy Blowers

Katy Blowers is a marketing specialist for Church Brothers Produce Company in Salinas and a member of United's Leadership Class. She graciously took time this morning for a Fresh Talk "chat."

10:52 AM me: Great. Thanks for taking time for another Fresh Talk chat

katy.blowers: Thanks for asking me!

me: Did I read your bio right that you grew up in the Salinas Valley? Were either of your parents connected to the industry?

10:54 AM katy.blowers: I was born and raised in the Salinas Valley. My mom is actually the Executive Director for Monterey County Ag Education.

My Dad was not directly involved with Ag but serviced many of the local companies through his car dealership, Richardson Chevrolet

So one way or another I have been exposed to the industry all my life

10:55 AM It is defientley the center of our world here in the Salinas Valley

10:56 AM me: Knowing the area so well, you probably realized the opportunities in ag.. did you have a plan in mind when you went to Cal Poly that you would like to be in the industry?

10:58 AM katy.blowers: Absolutely. I grew up knowing that some way I would be involved in the industry so vital not only to our community, but to our state and our country. I was involved in industry affiliated organizations growing up and that helped me figure to what areas were my strong suits.

I really enjoy the communications and public relations side of the industry, sharing and exposing people to things they may not have learned otherwise.

10:59 AM That is what directed me to the Marketing concentration at Cal Poly.

11:00 AM It is a great way to work in this time sensitive and very relevant industry, but still maintain a creative outlet

me: It s seems everyone in the industry is trying to get their arms around the food safety issue. In your position, do you see that as the central question the industry is dealing with relating to consumers?

11:04 AM katy.blowers: The current food safety issues have really brought our industry to the forefront of consumers minds. Questions that would have never crossed most typical consumers minds are now prevalent concerns. This is increasingly fueled by the media. It is our job, as the produce industry, to regain the confidence of consumers and our nation, in the products we provide them.

We have to get away from the media frenzy and get back to the roots of what we are doing.

11:05 AM Food Safety has always been an important issue for anyone in the industry.

We have to show the world what we do behind the scenes to protect them, and how we are continually upgrading our systems as the industry changes.

me: Good thoughts.. I know you are new member of United's Leadership Class - what have you enjoyed about the program so far?

11:09 AM katy.blowers: I have nothing but fabulous things to say about the United Leadership Program! I am so honored to have been selected to be a part of it! The opportunity there is incredible. What stands out to me the most is the opportunity to learn not only from the sessions and tours, but from my amazing group of classmates. You have 12 people from different aspects of the industry and different parts of the country, who have all come together. We all look at the same things, but with different perspectives -that is a huge eye opener and learning experience in itself.

11:10 AM I really think that being well rounded and exposed to all the pieces of what makes our industry work is key to the success of our industry and our future leaders.

This program provides that.

11:11 AM me: There is definitely something about being in a group like that makes the time investment worthwhile.... Just a couple of more questions cause I know you have to get somewhere. What do you like to do in your "down time" and what would be a good local restaurant to check out next time we are in the Salinas Valley?

11:13 AM katy.blowers: I make sure I keep myself busy.....In my spare time I am a member of the California Rodeo marketing committee ( a former Miss Ca Rodeo in fact!), CWA, Young Farmers and ranchers, the Junior League of Monterey County, and I run, take Pilates and Kick Boxing.

11:14 AM I also volunteer for Monterey County Ag Education and their 3 Farm Days.

11:15 AM And as far as a restaurant, my all time favorite is Shogun (if you like Sushi!) My husband, James, and I eat there every single Friday night.

Best sushi in town

Sapporro on the Wharf is also good

11:16 AM me: Katy. you've been generous with your time and you are a fast typist as well. Thanks for the chat and we look forward to having you back on Fresh Talk anytime you like

katy.blowers: Thanks Tom, I enjoyed it! I get excited and have a lot to say...hopefully I got it all out in a way you could use!

11:17 AM Anytime you need me to contribute I will be more than happy to do so!

me: Great..thanks again

katy.blowers: No problem. Have a great weekend!

Cost of production question answered

Rick Bella of America's Second Harvest wrote recently with a request for information about fresh produce costs as it moves through the supply chain. Rick said he wanted to show food banks how the program seeks to to capture produce at the best time in the supply chain for not only costs but for quality as well.

I asked Gary Lucier of the USDA Economic Research Service if he might have any links to cost of production sources for fresh produce and he was gracious to respond fairly quickly.

Gary provided the following "cost of production" sites that also might be of interest to other Fresh Talk readers.

http://www.agbuscenter.ifas.ufl.edu/cost/COP04-05/tableofcontents.htm

http://coststudies.ucdavis.edu/current.php

http://www.ag-econ.ncsu.edu/AgBudgets/vegetable.htm

http://cherokee.agecon.clemson.edu/f&v_bud.htm

http://cdp.wisc.edu/Freshmarket.htm

One of great things about the way business is done today is the use of the Web, email, blogs and discussion groups to get questions answered. Thanks again to Gary for his quick response.

PLU education

This feature in a Washington paper provides some background to consumers about the old reliable PLU sticker. She correctly notes that both the industry and consumers are looking for something fresh. A little PLU education is going on with the author noting that

Four-digit numbers indicate produce was conventionally grown and could have been sprayed with chemical pesticides or weed killer.

Five-digit numbers that begin with the number “9” indicate organic produce.

Five-digit numbers that begin with the number “8” indicate genetically modified produce.