- Author: Kara Manke, firstname.lastname@example.org
The gift, the largest donation ever received by the college and the largest naming gift of any academic unit at UC Berkeley, will support the school's land-grant mission to take on key economic, social, environmental and health challenges facing the state and the nation. Major initiatives led by the college include mitigating and adapting to climate change, accelerating the clean energy transition and improving food security and nutrition for all.
“The state of California, and the nation as a whole, face enormous environmental risks today that didn't exist 20 years ago, and we as a society haven't found the will to address them squarely,” Rausser said. “Rausser College has some of the best economists in the world and some of the best scientists in the world, and by working together, as they must, they uniquely position the college to provide not only the fundamental science, but also the practical solutions, needed to tackle these challenges.”
Rausser's gift is a major component of UC Berkeley's landmark $6 billion “Light the Way” fundraising campaign, which officially launched Saturday, Feb. 29th.
“Gordon Rausser's incredible contribution of his own personal resources to support the mission of UC Berkeley and Rausser College is an unparalleled vote of confidence in the college, the university and our mission,” said Chancellor Carol Christ. “Gordon's legacy of outstanding leadership at the college in and of itself left an indelible mark on our campus and community. His willingness and ability to now provide a strong financial foundation for the college's future is a contribution whose true value is beyond measure.”
The majority of the funds will create an unrestricted endowment that can be used at the direction of the dean, in consultation with faculty leadership, to support a variety of needs across the college's five departments — from supporting graduate students to launching new interdisciplinary research programs.
In addition, a portion of the gift will be used to establish the Gordon Rausser Endowed Chair in the Department of Agricultural and Resource Economics, where Rausser served for over four decades. Another portion will help set up a Rausser-Zilberman Program Endowed Fund for the Master of Development Practice (MDP) Program, which will support students, curriculum enhancements and field opportunities abroad.
“An endowment gift of this size and nature provides the college with a permanent funding source that will fuel innovation and creativity, enhance the quality of our programs and help us stay competitive — it is truly extraordinary,” said David Ackerly, dean of Rausser College. “We will invest in graduate student support to recruit and train the world's best scholars and support innovative interdisciplinary research to tackle major problems at the state, national and global levels.”
Other priorities include faculty recruitment and retention, equity and inclusion programs and curriculum innovations, Ackerly said.
More than 40 years of commitment to Berkeley
Rausser first joined the Berkeley faculty in 1978 after leaving his faculty position at Harvard University. He went on to serve as chair of the Department of Agriculture and Resource Economics on three separate occasions before being appointed dean of the College of Natural Resources in 1994. As dean, Rausser oversaw a massive expansion and reorganization of the college, growing the number of faculty at the college by approximately 20%.
Rausser foresaw the need to increase the college's fundraising enterprise, and under his leadership the college greatly expanded its philanthropic activity. During his time as dean he worked in partnership with the alumni community to create eight new faculty endowed chairs. Today, these endowed chairs are a crucial tool for recruiting and retaining the highest-quality faculty. He also spearheaded the Berkeley-Novartis Agreement, a creative research and development agreement between the College's Department of Plant and Microbial Biology and the Novartis Agricultural Discovery Institute to advance fundamental research in plant biology and genomics. The Berkeley-Novartis Agreement was novel at the time and laid the groundwork for future public private partnerships.
Outside of Berkeley, Rausser has distinguished himself as an economic and policy adviser to the U.S. government and the state of California, as a business consultant and venture capitalist and an entrepreneur. While on academic leave, he served as senior economist on the President's Council of Economic Advisors (1986-1987) under Ronald Reagan and subsequently became chief economist of the U.S. Agency for International Development (1988-1990). His accomplishments also include co-founding Emeryville-based OnPoint Analytics, which provides business consulting services specializing in expert testimony in economics, data analytics, finance and statistics, and co-founding with Berkeley colleagues the Law and Economics Consulting Group.
He is the recipient of 29 academic research, teaching and leadership awards. The most recent of which is having his professional society — the Agricultural & Applied Economics Association (AAEA) — honor his work by naming the conference keynote, in perpetuity, in recognition of his lifetime research achievements and exceptional intellectual leadership of the profession. The first Rausser Keynote address will take place this year at the AAEA annual society meetings.
Rausser said the gift is a continuation of his more than 40-year commitment to the campus and its public mission — and that his success as a business leader and entrepreneur enabled him to make it happen.
“Personally, I can think of no institution in California that's had a greater impact on our past, or has a greater power to shape our future, than Berkeley has, and I take great pride in the fact that Rausser College is one of the cornerstones of this remarkable institution,” Rausser said. “I know what the college is capable of, given the right resources, and I want to ensure that the college achieves an unparalleled level of excellence.”/h3>
Annual Ag Innovations Conference and Trade Show will be held March 18 in Santa Maria, Ca. This year the focus will be on comprehensive crop care.
With the underlying principle of integrated pest management, the conference will cover topics ranging from identifying a pest to forecasting crop health, according to conference organizer Surendra Dara, University of California Cooperative Extension entomology and biologicals advisor.
Each year the Ag Innovations Conference series introduces new technologies for growers.
“This conference provides the latest updates from university, federal agency, and industry researchers and growers on crop production and protection technologies,” Dara said. “Attendees can also visit the trade show and see what various companies offer for their crop needs.”
Speakers will discuss
- Regulatory update on pesticides
- Biology and management of the spotted lanternfly, a potential threat to California grapes
- Living with leafroll virus
- Sustainable pest and disease management in strawberry
- Regulatory, commercial, and social elements in the new integrated pest management model
- Automated weeding in lettuce and tomato using a crop-marking system
- Identification and characterization of a new virus associated with lettuce dieback disease
- Abiotic stress defense, a new way to grow crops
- Transit: Solutions for sustainable agriculture
- Climate smart farming: Improving soil health for improved crop productivity
- Microalgae in agriculture for optimal plant growth
- The future of microbial augmentation in agriculture
- Biocontrol solutions for major crops on the Central Coast
- How the BASF product portfolio supports IPM in small fruits and vegetables
- Mating disruption for managing diamondback moth
- Managing diseases and insects in strawberry with biopesticides
- Disease management in organic crops
- Artificial intelligence in agriculture for forecasting and decision-making
Early registration until March 8 is $50 per individual. View the full agenda and register at https://ucanr.edu/AIC2020. Onsite registration is $100 on March 18. Registration includes lunch and refreshments; 6.0 CCA and 4.0 DPR CEUs have been approved. The conference will be at the Veterans' Memorial Center at 313 W. Tunnell Street in Santa Maria.
For more information about registration or exhibiting in the trade show, please contact Hiromi Peck at (805) 781-5940.
- Author: Pamela Kan-Rice
- Author: Linda Forbes
The University of California system's first-ever institute for organic research and education will be established in the UC's Agriculture and Natural Resources division (UC ANR) with a $500,000 endowment gift from Clif Bar & Company and $500,000 in matching funds from UC President Janet Napolitano.
The California Organic Institute will accelerate the development and adoption of effective tools and practices for organic farmers and those transitioning to organic by building on the capabilities of UC ANR's Cooperative Extension and Sustainable Agriculture Research and Education Program. Although organic is the fastest growing sector of the food economy, funding for research has lagged far behind support for conventional agriculture. Farmers interested in transitioning to organic or improving performance of their organic systems often lack the guidance they need to succeed.
“California's organic farmers already benefit from UC ANR's pest management, irrigation and crop production research, and this partnership with Clif Bar will give UC more capacity to focus on challenges specific to organic farming,” said Glenda Humiston, UC vice president of agriculture and natural resources. “UC Cooperative Extension advisors work directly with farmers throughout the state so new organic farming techniques can be applied quickly.”
The California Organic Institute is Clif Bar's third organic research endowment and the first in its home state of California, where the company sources several key organic ingredients. Clif Bar is not alone in sourcing from the state, which has the most organic farms in the U.S.: California's nearly 3,000 certified organic farms grow crops on land that represents 21% of all U.S. certified organic land.
“The California Organic Institute will serve many of the organic producers we depend on for ingredients like almonds and figs, as well as farmers outside our supply chain,” said Lynn Ineson, vice president of Sustainable Sourcing for Clif Bar. “We recognize that the future of our food company depends on the ecological and economic success of organic and transitioning farmers.”
Recruitment for an institute director will begin in early 2020, with a search committee including industry representatives and partners. The director will work with a permanent advisory committee, Clif Bar, and UC ANR to launch the institute and recruit additional like-minded partners to support its long-term success.
Ultimately, with the support of UC ANR and a constellation of partners, the California Organic Institute will be in a strong position to increase the performance of organic farming for improved stewardship of natural resources, the economic well-being of rural communities, and greater stability for the next generation of California farmers.
About Clif Bar & Company
Clif Bar & Company is a leading maker of nutritious and organic foods and drinks, including CLIF® Bar energy bar, LUNA®, The Whole Nutrition Bar for Women®; and CLIF Kid®, Nourishing Kids in Motion®. Focused on sports nutrition and snacks for adventure, the family and employee-owned company is committed to sustaining its people, brands, business, community and planet. For more information on Clif Bar & Company, please visit www.clifbar.com, check out our Facebook page at facebook.com/clifbar and follow us on Twitter at: twitter.com/clifbar.
About UC ANR
UC Agriculture and Natural Resources brings the power of UC research in agriculture, natural resources, nutrition and youth development to local communities to improve the lives of all Californians. UC ANR is a statewide network of UC researchers and educators who create, develop and extend knowledge on agricultural and natural resource management, youth development, family and consumer sciences, community and economic development, STEM and more. UC ANR collaborates with private and public stakeholders in all 58 counties to advance the well-being of all Californians.Learn more at ucanr.edu.
UPDATED: Viticultural area is Kelsey Bench, not Kelseyville Bench.
UC Cooperative Extension study shows smoke damage to grapes not uniform across vineyards
By the time the Mendocino Complex Fires were officially contained on Oct. 4, 2018, five weeks after igniting, they had burned approximately 450,000 acres in Colusa, Lake, Glenn and Mendocino counties, making it the largest wildfire in California history, according to CalFire.
The fire not only destroyed 280 homes and other buildings, its smoke destroyed the market for wine grapes grown in vineyards near burned areas.
Fearing grapes near the fire would impart smoke flavors to the wine, some wineries rejected all fruit from nearby regions of Lake County and Potter Valley, leaving grape growers to hastily find new destinations for their 2018 crop.
“It can be difficult to determine if fruit has been compromised in quality when exposed to wildfire smoke, and whether or not smoke flavors will result in wine when fermented,” said Glenn McGourty, UC Cooperative Extension advisor in Mendocino County.
A new UC Cooperative Extension study shows wind direction and speed, temperature and a vineyard's proximity to an active fire are factors that can help growers and winemakers predict smoke damage to fruit.
“Fruit in my own vineyard, 60 feet across the street from where the fire started, had no smoke damage because the wind was blowing away from it,” McGourty said.
Due to the Mendocino Complex Fires, an estimated $41 million worth of winegrapes, which would have been sold at full price, were impacted – some were sold at a discount, some were sold to other customers, some were custom crushed, while some were left hanging in the vineyard, according to the Lake County Winegrape Commission and Mendocino County Farm Bureau.
The wine industry needed a scientific method of determining whether grapes could be made into a wine untainted by smoke. With funding from the Lake County Winegrape Commission, McGourty formed a workgroup of local growers and winemakers with Anita Olberholster, UC Cooperative Extension enology specialist in the Department of Viticulture & Enology at UC Davis, to research when fruit quality has been compromised.
“The need for industry standards regarding the impact of wildland smoke on winegrapes and the resulting wines has become even more pressing over the past few years,” said Debra Sommerfield, president of the Lake County Winegrape Commission.
Science showed the intensity, duration and timing of the exposure to wildfire smoke affects the grape's uptake. Generally, the closer to harvest, the greater risk to the fruit.
“Both the fruit and wine samples in our study showed a wide range of volatile phenol and glycocide concentrations, indicating that smoke damage to fruit was not uniform across the vineyards sampled,” McGourty said.
Volatile phenols and glycosides create off-flavors
Fresh smoke contains volatile phenols and glycosides that can affect fruit, but these chemicals tend to dissipate in the atmosphere in 1 to 2 hours. Vineyards close to actively burning fires and in the path of fresh smoke are most likely to be affected by smoke taint. Smoke that travels long distances is less likely to affect grapes and the wine made from the fruit.
The combination of volatile phenols and glycosides create “smoke taint” – both aromatic and tactile in the mouth. Wine drinkers may smell smoke or other off flavors and experience a drying of their mouth when high concentrations of the chemicals are present in wine.
“At lower concentrations, smoke taint reminds you of brett-affected wines,” Oberholster explained, referring to the yeast brettanomyces. “There is a shortness of fruit, a kind of dryness in the mouth that you know isn't normal. There may be barely perceptible aromas that aren't normal as well.”
Following wildfire smoke exposure, the researchers sampled fruit from 14 cabernet sauvignon vineyards around the viticultural areas of Lake County, including Upper Lake, High Valley, Big Valley, Kelsey Bench, Red Hills, Lower Lake and Guenoc Valley. As a control, fruit was also sampled from a Napa Valley vineyard that was not exposed to wildfire smoke.
“The volatile phenols guaiacol and 4-methyl guaiacol are detected in the fruit by gas chromatography, so it is possible to sample fruit before harvest to make picking decisions,” McGourty said. “Based on our study, berry sampling and guaiacol/ 4-methyl guaiacol analysis are useful for a quick evaluation of whether or not fruit from a particular vineyard may have the presence of volatile phenols that can potentially result in smoke-affected wine.”
Testing the fruit for volatile phenols and glycosides is both expensive and not completely predictive as standards are not well defined for damage based on smoke chemical concentration, he cautioned.
These two compounds aren't the only ones that cause smoke flavors. More than 70 other compounds in forest fire smoke can also produce undesirable flavors and odors described as “like licking an ash tray, burnt garbage, a burnt potato, a campfire that has been drenched with water.”
The taste test
To assess the levels of the compounds that produce the off-flavors, Oberholster convened a panel of 14 wine industry professionals to taste the sample wines. The wine tasters detected stronger off-flavors in the wines made from riper fruit, which also contained higher concentration of smoke compounds. Less than 6 micrograms per liter of the smoke compounds were difficult for the tasters to detect, leading the researchers to conclude they will have a minimal effect on wine quality.
Smoke from a distant fire
The scientists also looked at the influence of distance from the fire and elevation on smoke taint. They found some vineyards close to the edge of fires and immediately downwind were heavily affected, with the grapes containing high concentrations of the smoke flavor-causing compounds. But they determined elevation was not a factor in smoke flavors in wines.
Wind direction and speed, temperature and vineyard proximity to active fires are highly likely affect whether there will be smoke damage to the fruit, their research showed.
“Smoke generated in the first one or two hours from a wildfire is most damaging to nearby vineyards,” McGourty said. “Even though a vineyard may be enveloped in smoke, if the source of the smoke is from a distant fire, it will probably won't seriously damage the fruit quality because most of the volatile gases are gone.”
Lake County Winegrape Commission's Sommerfield said, “Today, the results of this study are already proving to be useful in deepening our understanding of smoke and the risks it poses to grapes and wine, in enabling grape growers and winery buyers to engage in fruitful discussions and make informed decisions, and, in turn, in helping to propel the development of industry standards and protocols.”
To read more about the study by McGourty, Michael I. Jones, Oberholster and Ryan Keiffer, see the January 2020 edition of Wine Business Monthly at https://www.winebusiness.com/wbm.
“This is a great little study, the first one that I know of that takes a systems approach to evaluating the effects of wildfire smoke,” said McGourty.
Glenn McGourty, UCCE viticulture advisor for Mendocino County, describes for Hannah Bird the UC project to analyze the effect of wildfire smoke on winegrapes.
DPR, Fresno State and UCCE create pesticide safety videos with Hmong farmers
A series of videos describing California pesticide rules and safety in Hmong is now available to view for free online. The videos were produced by California State University, Fresno and UC Cooperative Extension in Fresno County with funding from the California Department of Pesticide Regulation.
The nine-part video series – Complying with Pesticide Laws and Regulations in California – is part of DPR's mission to reach California's farming communities. The videos cover a number of topics including using personal protective equipment, understanding pesticide product labels and application permit requirements.
The innovative educational tool blends peer-to-peer communication with traditional extension methods to include the knowledge and experience of both farmers and extension experts. Hmong farmers featured in the video helped develop scenes in which they educate other farmers, purchase and use personal protective equipment, and interact with extension staff.
“We worked with Hmong farmers who are following pesticide regulations themselves, and are now giving back to educate their peers,” said Ruth Dahlquist-Willard, UC Cooperative Extension small farm advisor, who collaborated on the video production. “Their voices and expertise helped make the scenarios more realistic and accessible to other farmers in the Southeast Asian community.”
Michael Yang, longtime UC Cooperative Extension small farms and specialty crops agricultural assistant, stars in the videos, interacting with farmers based on his extensive experience and trusted relationships in the Hmong farming community, and narrating the educational content in Hmong.
“We hope the videos broaden the reach of our local extension programming to help more farmers understand pesticide regulations and avoid fines, as well as improve their safe handling, selection and use,” said Yang.
Dahlquist-Willard and Yang plan to show the videos at UC Cooperative Extension meetings with Hmong farmers and distribute copies on flashdrives to county Agricultural Commissioner's offices in Fresno County and beyond. The videos are captioned in English.
“DPR works with all types of farmers on pesticide issues and it's critical that they use these tools safely – regardless of the language they speak,” explained DPR Director Val Dolcini. “This video project, the first of its kind to use Hmong speakers, will help foster safer use of pesticides.”
The videos can be viewed at http://bit.ly/fs-dpr-hmong-pesticide-video. The modules in the series cover:
- Introduction to California Pesticide Laws
- Checking for Crops Registered on the Label
- Pests and Application Rates on the Label
- Understanding Signal Words
- Following the Restricted Entry Interval (REI)
- Following the Pre-harvest Interval (PHI)
- Knowing Common Restrictions on the Label
- Using Personal Protective Equipment (PPE)
- Pesticide Permits and Reporting requirements
The project took 700 hours over 18 months to complete, including filming and post-production. Twelve Fresno State students were also involved in producing the videos with the Hmong farmers in Fresno County. Dahlquist-Willard and Yang provided the creative direction in partnership with the farmers involved, and Fresno State's MCJ Multimedia Production Service under Professor Candace Egan brought professional video production and editing skills to make a high-quality finished product. Fresno State student video editor Mali Lee, a fluent Hmong speaker, completed the final edits of the Hmong language material.
“This was one of the most rewarding projects I have ever worked on,” said project director Bill Erysian of Fresno State. “We brought together a unique group of agricultural specialists, students, farmers and video professionals to create a high impact, professional set of educational videos on pesticide compliance for our Hmong farmers here in California.”
DPR has comprehensive pesticide safety and outreach material available in Punjabi, Spanish and English at https://www.cdpr.ca.gov/docs/whs/worker_protection.htm.