Chefs Alice Waters and Jerome Waag of the legendary Chez Panisse in Berkeley, today launched a chefs’ petition urging fellow food professionals to take a stand against fracking in California. Working in collaboration with Food & Water Watch, a founding committee member of the statewide coalition Californians Against Fracking, the chefs are concerned about the threat fracking poses to the world-renown food and wine grown, served and sold in California. The petition includes a letter calling on Gov. Brown (D-CA) to place a moratorium on fracking now.
Fracking is a highly controversial process for extracting oil and gas that, along with related drilling, wastewater disposal and other extreme extraction methods like acidizing, has raised serious environmental and public health concerns across the country.
In California the oil and gas industry has intensified its focus on the Monterey Shale, which sits beneath some of the state’s most prized farmland, and hopes to conduct new, more intensive forms of fracking and extraction, putting California’s scarce and precious water resources and most prized farmland at serious risk. Plus, wastewater from fracking and drilling operations is regularly dumped or leaked into waterways, putting fisheries in danger.
With 81,500 farms producing $43.5 billion in annual profits in 2011, agriculture is California’s leading industry and California is the nation’s largest farm state. In states like Pennsylvania, Colorado and Ohio, grazing animals have gotten sick and died after drinking fracking runoff and water from farm wells near fracking operations and in Kern County, CA, one farmer lost millions of dollars worth of almond and pistachio crops from groundwater contamination from a nearby fracking operation.
In a letter to the state’s chefs, Waters writes, “as chefs, restaurateurs, and eaters who cherish and rely on the natural bounty cultivated and cared for by our state’s farmers, ranchers, fishers and food producers, we cannot stand by and allow the same fate to befall California’s unparalleled food shed,” noting that in New York, chefs and food professionals have been instrumental in keeping fracking from putting that state’s agricultural and fishery bounty in jeopardy.
“By signing this important petition you’ll be adding your name to a list of chefs who care about the provenance of our food, the stewardship of our land and the future of our state’s health,” writes Waters.
The chefs’ petition comes on the heels of the passage by the state legislature of Senate Bill 4, a controversial bill sponsored by State Senator Fran Pavley (D-Agoura Hills) that creates a permit process for fracking and other dangerous forms of oil extraction to continue. The bill, opposed by leading environmental, public health and consumer organizations, was just signed by Gov. Brown. However, polls show that most Californians oppose fracking and nearly 200,000 have signed a petition to Gov. Brown asking him to ban it outright.
“The oil and gas industry’s favorite talking point is how fracking will bring jobs, but they neglect to factor in the impact that fracking would have on the industries that make California great—namely our agriculture, fisheries, food production and culinary arts,” said Adam Scow, California campaigns director for Food & Water Watch. “The best way for Gov. Brown to build a legacy for himself as a champion for California is to place a moratorium on fracking immediately."
Several top California chefs have already signaled their support, including legendary chef/author Joyce Goldstein; Chris Cosentino, Incanto, Boccalone; Joshua Drew, FarmshopLA; Ann Gentry, Real Food Daily; Bruce Hill, Picco, Zero Zero, Bix and the just-relaunched Fog City; Laurence Jossel, Nopa; Roxana Jullapat, Cooks County; Robert Klein, Oliveto; Mourad Lahlou, Aziza; Joanna Moore, AXE; Anthony Myint, Mission Street Food; Cal Peternell, Chez Panisse; Gayle Pirie, Foreign Cinema; Amaryll Schwertner, Boulette’s Larder/Bouli Bar; Annie Somerville, Greens; James Syhabout, Commis, Hawker Fare and forthcoming Box & Bells; Heidi Swanson, chef/author; Steffan Terje, Perbacco; and chef/author Bryant Terry.
Visit EcoWatch’s FRACKING page for more related news on this topic.
EcoWatch Daily Newsletter
By Eoin Higgins
Over 300 groups on Monday urged Senate leadership to reject a bill currently under consideration that would incentivize communities to sell off their public water supplies to private companies for pennies on the dollar.
<div id="fea63" class="rm-shortcode" data-rm-shortcode-id="9a6f211c2bc5aedd34837944cb8eeedf"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1281000111481294849" data-partner="rebelmouse"><div style="margin:1em 0">Water in Illinois is overwhelmingly public. Why is Tammy Duckworth sponsoring a bill that aims to change that? https://t.co/1V36Kkd99s</div> — The American Prospect (@The American Prospect)<a href="https://twitter.com/TheProspect/statuses/1281000111481294849">1594249201.0</a></blockquote></div>
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By Alyssa Murdoch, Chrystal Mantyka-Pringle and Sapna Sharma
Summer has finally arrived in the northern reaches of Canada and Alaska, liberating hundreds of thousands of northern stream fish from their wintering habitats.
A Good News Story?<p>On the surface, the <a href="https://doi.org/10.1111/fwb.13569" target="_blank">results from our study</a> appear to provide a "good news" story. Warming temperatures were linked to higher numbers of fish, more species overall and, therefore, potentially more fishing opportunities for northerners.</p><p>Initially, we were surprised to learn that warming was increasing the distribution of cold-adapted fish. We reasoned that modest amounts of warming could lead to benefits such as increased food and winter habitat availability without reaching stressful levels for many species.</p>
Photo of Arctic grayling (left) and Dolly Varden trout (right). Alyssa Murdoch / Lilian Tran / Nunavik Research Centre and Tracey Loewen / Fisheries and Oceans Canada<p>Yet, not all fish species fared equally well. Ecologically unique northern species — those that have evolved in colder, more nutrient-poor environments, such as Arctic grayling and Dolly Varden trout — were showing declines with warming.</p>
Fish Strandings and Buried Eggs<p>Recent news headlines run the gamut for Pacific salmon — from their increased escapades <a href="https://nunatsiaq.com/stories/article/more-pacific-salmon-showing-up-in-western-arctic-waters/" target="_blank">into the Arctic</a> to <a href="https://www.juneauempire.com/news/warm-waters-across-alaska-cause-salmon-die-offs/" target="_blank">massive pre-spawning die-offs</a> in central Alaska. Similarly, results from our study revealed different outcomes for fish depending on local climatic conditions, including Pacific salmon.</p><p>We found that warmer spring and fall temperatures may be helping juvenile salmon by providing a longer and more plentiful growing season, and by supporting early egg development in northern regions that were previously too cold for survival.</p><p>In contrast, salmon declined in regions that were experiencing wetter fall conditions, pointing to an increased risk of flooding and sedimentation that could bury or dislodge incubating eggs.</p>
Headwaters of the Wind River within the largely intact Peel River watershed in northern Canada. Don Reid / Wildlife Conservation Society Canada / Author provided<p>Interestingly, we found that certain climatic combinations, such as warmer summer water temperatures with decreased summer rainfall, were important in determining where Pacific salmon could survive. Summer warming in drier watersheds led to declines, suggesting that lowered streamflows may have increased the risk of fish becoming stranded in subpar habitats that were too warm and crowded.</p>
The Fate of Northern Fisheries<p>The promise of a warmer and more accessible Arctic has attracted mounting interest in new economic opportunities, <a href="https://doi.org/10.1016/j.marpol.2019.103637" target="_blank">including fisheries</a>. As warming rates at higher latitudes are already <a href="https://www.ipcc.ch/sr15/" target="_blank">two to three times global levels</a>, it seems probable that northern biodiversity will experience dramatic shifts in the coming decades.</p><p>Despite the many unknowns surrounding the future of Pacific salmon, many fisheries are currently <a href="https://doi.org/10.1080/03632415.2017.1374251" target="_blank">thriving following warmer and more productive northern oceans</a>, and some <a href="https://doi.org/10.14430/arctic68876" target="_blank">Arctic Indigenous communities are developing new salmon fisheries</a>.</p><p>As warming continues, the commercial salmon fishing industry is poised to expand northwards, but its success will largely depend on extenuating factors such as <a href="https://www.eenews.net/stories/1060023067" target="_blank">changes to marine habitat and food sources</a> and <a href="https://www.yukon-news.com/news/promising-chinook-salmon-run-failed-to-materialize-in-the-yukon-river-panel-hears/" target="_blank">how many fish are caught during the freshwater stages of their journey</a>.</p><p>Even with the potential for increased northern biodiversity, it is important to recognize that some northern communities may be unable to adapt or may <a href="https://thenarwhal.ca/searching-for-the-yukon-rivers-missing-chinook/" target="_blank">lose individual species that are associated with important cultural values</a>.</p>
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By Joni Sweet
If you get a call from a number you don't recognize, don't hit decline — it might be a contact tracer calling to let you know that someone you've been near has tested positive for the coronavirus.
Interviews With Contact Tracers<p>Contact tracing is a public health strategy that involves identifying everyone who may have been in contact with a person who has the coronavirus. Contact tracers collect information and provide guidance to help contain the transmission of disease.</p><p>It's been used during outbreaks of sexually transmitted infections (STIs), Ebola, measles, and now the coronavirus that causes COVID-19.</p><p>It starts when the local department of health gets a report of a confirmed case of the coronavirus in its community and gives that person a call. The contact tracer usually provides information on how to isolate and when to get treatment, then tries to figure out who else the person may have exposed.</p><p>"We ask who they've been in contact with in the 48 hours prior to symptom onset, or 2 days before the date of their positive test if they don't have symptoms," said <a href="https://case.edu/medicine/healthintegration/people/heidi-gullett" target="_blank">Dr. Heidi Gullett</a>, associate director of the Center for Community Health Integration at the Case Western Reserve University School of Medicine and medical director of the Cuyahoga County Board of Health in Ohio.</p>
“You’ve Been Exposed”<p>After the case interview, contact tracers will get to work calling the folks who may have been exposed to the coronavirus by the person who tested positive.</p><p>"We give them recommendations about quarantining or isolating, getting tested, and what to do if they become sick. If they're not already sick, we still want them to self-quarantine so that they don't spread the disease to anyone else if they were to become sick," said Labus.</p><p>Generally, the contact tracer won't ask for additional contacts unless they happen to call someone who is sick or has a confirmed case of the virus. They will help ensure the contact has the resources they need to isolate themselves, if necessary. The contact tracer may continue to stay in touch with that person over the next 14 days.</p><p>"We follow the percentage of people that were contacts, then converted into being actual cases of the virus. It's an important marker to help us understand what kind of transmission happens in our community and how to control the virus," said Gullett.</p>
Why You Should Participate (and What Happens If You Don’t)<p>A <a href="https://www.thelancet.com/journals/laninf/article/PIIS1473-3099(20)30457-6/fulltext" target="_blank">Lancet study</a> from June 16, which looked at data from more than 40,000 people, found that COVID-19 transmission could be reduced by 64 percent through isolating those who have the coronavirus, quarantining their household, and contacting the people they may have exposed.</p><p>The combination strategy was significantly more effective than mass random testing or just isolating the sick person and members of their household.</p><p>However, contact tracing is only as effective as people's willingness to participate, and a small number of people who've contracted the coronavirus or were potentially exposed are reluctant to talk.</p><p>"Contact tracers have all been hung up on, cussed at, yelled at," said Gullet.</p><p>The hesitation to talk to contact tracers often stems from concerns over privacy — a serious issue in healthcare.</p>
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