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Wildfire takes toll on mental, physical health of food producers
Farm Bill could support awareness of help available
The people who produce our food need support – especially in the areas of mental and physical well-being – to recover from increasingly widespread wildfire, scientists have found. The federal Farm Bill could help, but it is languishing in Congress (an extension of the previous Farm Bill was passed in late December 2024).
Postdoctoral researcher Natalia Pinzon Jimenez used surveys to hone in on the experiences of ranchers and farmers impacted by wildfire. Pinzon recently earned her Ph.D. at UC Davis and produced her findings with a team that included Leslie Roche, a professor of Cooperative Extension in the Department of Plant Sciences.
The team surveyed more than 500 ranchers and farmers affected by wildfires between 2017 and 2023. Pinzon recently summarized her findings in this research report. She also recently launched a website, Wildfires & Agriculture, based on her findings. Its goal is to help producers become more resilient to fire by providing tools, improving research and effecting policy.
Financial and technical assistance also matter, but are secondary, said the producers who participated in the surveys.
“The No. 1 wildfire impact for ranchers is on their physical and mental health,” said Tracy Schohr, a research team member and livestock and natural resources advisor in Plumas, Sierra, and Butte counties with UC Agriculture and Natural Resources (Schohr earned her master's degree with Ken Tate, also a professor of Cooperative Extension in the department.)
“This underscores the need for future United States Department of Agriculture disaster programs to prioritize physical and mental health and emphasizes the importance of USDA investment in training staff and partners in trauma-informed approaches to aid farmers and ranchers affected by disasters,” Schohr argued.
In addition to being scorched by wildfire, farmers and ranchers are on the front lines of wildfire response, both on their properties and in their communities. When it's not wildfire season, they manage future risks by reducing fuel loads on their properties, installing off-grid systems and water storage, planning for wildfire response and training employees, Pinzon reported.
Need for greater awareness of help available
While producers were optimistic about their chances of recovering from wildfire, Pinzon found they have a limited financial safety net supporting them. Most producers relied on personal savings to recover from significant losses. Small producers, those using organic or sustainable practices, beginning producers, first-generation producers and people renting their land all had fewer resources, including crop insurance.
In addition, 78 percent of farmers and 58 percent of ranchers did not use financial assistance offered through the USDA to cope with disasters, Pinzon reported. Many didn't even know such assistance is available, or they reported the application process was too difficult.
All those pressures led to a quarter of the respondents admitting they had considered shutting down their operations.
Pinzon pointed to the federal Farm Bill as a source for funding greater collaboration between the USDA and on-the-ground organizations such as Cooperative Extension. The aim would be “to raise awareness, expand access to assistance programs and provide science-based solutions for wildfire recovery,” Pinzon recommended.
Surveys lead to more insights
Pinzon's work is part of a larger, statewide effort to use surveys and interviews with ranchers and farmers to understand their needs, direct scientific inquiry and develop solutions to their problems.
The team includes the University of California, UC ANR, federal, state and local agencies, producer organizations and private individuals. The surveys go back to 2011 and were conducted by Roche and a network of colleagues.
Read about California ranchers' response to drought and their needs for staying strong.
Farmers and ranchers: Learn what you can do
You can prepare for wildfire on your land. Get free, online information through Farmer Campus, co-founded by Pinzon with support from the USDA. Start by downloading your Wildfire Preparedness Workbook. It includes practical, hands-on activities to help you get your operation ready to survive a fire.
This article was first published on the UC Davis Department of Plant Sciences news site.
UCCE is helping CalFresh shoppers double food dollars at farmers markets
Across California, CalFresh shoppers can use their EBT cards at most farmers markets and double the value of their benefit, up to $10 per family each market day.
“This benefit is underused,” said Chutima Ganthavorn, nutrition, family and consumer sciences advisor in Riverside and San Bernardino counties. “There may be a perception that farmers market prices are higher than in regular grocery stores.”
To help promote the Market Match program that makes shopping at farmers markets more affordable for CalFresh customers, Ganthavorn worked with the UC Agriculture and Natural Resources news and information outreach in Spanish office to develop videos in English and Spanish that clearly explain the program for potential users.
“Our program, CalFresh Healthy Living, UCCE, provides nutrition education to CalFresh-eligible participants in Coachella Valley to promote increasing consumption of locally grown, fresh fruits and vegetables,” Ganthavorn said. “Increasing buying power at farmers markets helps participants incorporate delicious, local produce into affordable meals for the whole family.”
To use Market Match, CalFresh recipients visit a kiosk at the market and use their EBT card to purchase $10 in wooden tokens. The program provides an additional $10 in tokens for purchase of fruits and vegetables only. The $20 can then be used to purchase items at all the farmers' booths that day at the market. Shoppers can look up participating farmers markets by going to FMFinder.org.
“Wow! These (videos) are terrific,” said Megan Goehring, the manager of the Palm Springs farmers market. “Will share on social media today.”
Senior Farmers Market Nutrition Program vouchers and Women, Infants and Children vouchers can also be used at participating farmers markets.
Below are the videos and their YouTube URLs for easy sharing:
Spanish -
English - https://youtu.be/dz6R_l123AE
Supporting farmers markets in the time of COVID-19
Los granjeros del sureste asiático del área de Fresno cultivan un “súper alimento”
Durante treinta años, el granjero Vang Thao ha admministrado exitosamente una granja localizada al sur de Fresno, en la que produce una gama espectacular de verduras – tomates heirloom, pimientos púrpura, espinacas de agua y melón amargo, berenjena tailandesa y docenas más.
Cada fin de semana la familia atraviesa las parras para instalar un festín visual en los mercados de granjeros en Santa Mónica, Hollywood, Palos Verdes, Torrance y Hollywood. De acuerdo con un artículo publicado en el diario Los Ángeles Times sobre los Thao, reconocidos chefs de Los Ángeles hacen una fiesta alrededor de sus frutas y verduras.
Productos como las hojas de camotes, amaranto y belladona negro son esenciales para familias provenientes de Vietnam, Laos, Tailandia, Filipinas e India quienes buscan ingredientes para sus platillos tradicionales, pero el mercado es limitado. Ahora, los granjeros a pequeña escala como los Thao se encuentran en la cúspide de algo con un atractivo mucho más amplio.
Uno de sus cultivos es el de moringa, un árbol tropical que produce una gran abundancia de brotes que se venden en los mercados de granjeros en manojos de un dólar. La moringa es una verdura delicada que se puede agregar a las ensaladas, sopas y cualquier otro platillo. Tiene un rico sabor a nuez, terroso y ligeramente picoso. Aunque sabe bien, realmente es el perfil nutritivo de la planta el que está acaparando la atención.
En la Internet, a la moringa se le conoce como árbol milagroso. Todas las partes de la planta son comestibles – las hojas tiernas pueden cocinarse o comerse frescas, la flor de la moringa es considerada un manjar, las vainas jóvenes del árbol pueden usarse como los ejotes, se dice que las semillas rostizadas contienen propiedades antibióticas y antimicóticas. Las raíces y corteza tienen un potencial medicinal, pero se necesita de más estudios para determinar la dosis correcta. Una porción de cien gramos de hojas de moringa contiene más proteína que una taza de leche, más hierro que una taza de espinacas y un alto contenido de calcio, potasio, vitaminas C y A.
La moringa es el súper alimento del 2018, de acuerdo con los observadores de tendencias de SPINS.com. Carrie Waterman, investigadora en nutrición de UC Davis, estudia el uso, producción y procesamiento de la moringa a nivel mundial. La experta se enfoca en el consumo de moringa para su aplicación terapéutica en el tratamiento contra el cáncer, HIV y la enfermedad del intestino inflamado.
Ruth Dahlquist-Willard, asesora de granjeros a pequeña escala de Extensión Cooperativa de UC para los condados de Fresno y Tulare, reconoce a la moringa como un potencial suplemento económico para las familias granjeras del sureste asiático las cuales están comercializando verduras y hierbas especiales entre las comunidades inmigrantes.
“Moringa es un árbol tolerante a las sequías conocida por su contenido nutritivo”, indicó Dahlquist-Willard. “Creemos que podría mejorar la viabilidad económica de las granjas a pequeña escala de nuestra comunidad. Estamos ayudando a granjeros a pequeña escala con el desarrollo y mercadeo de la moringa y sus productos”.
Apoyar a los granjeros que cultivan la moringa en la promoción de su producto entre nuevos compradores es uno de los objetivos del proyecto de la moringa de UCCE, una cooperación entre el Programa de Investigación y Educación Agrícola Sustentable de UC (UC Sustainable Agriculture Research and Education Program), el cual fue financiado con una beca para cultivos de especialidad del Departamento de Alimentos y Agricultura de California. Lorena Ramos, la líder del proyecto, trabaja en el desarrollo del material de promoción, oportunidades de divulgación y opciones de valor añadido.
Aunque para muchos grupos de inmigrantes usar moringa es como su segunda naturaleza, expandir su venta incluye demostrar lo fácil que es incluirla en la cocina. Dahlquist-Willard y Ramos pidieron la asistencia de otro sector de Extensión Cooperativa de UC – el Programa CalFresh de Educación sobre Nutrición de UC . UCCE ofrece educación sobre nutrición en las escuelas y comunidades para niños y familias que son elegibles a los programas de nutrición del USDA. Cada año, los estudiantes de nutrición de la Universidad Estatal de Fresno realizan prácticas de dos semanas en UCCE. En el 2018, unas de sus tareas es desarrollar recetas creativas y saludables para incorporar la moringa. Entre las recetas se encuentran la avena nocturna, pesto, batidos, guacamole y bocadillos energéticos – todos con moringa.
“Estamos publicando las mejores recetas para compartir con el público para ayudarles a agregar esta nutritiva hoja verde en sus dietas”, manifestó Ramos.
Las recetas y muestras de moringa estarán disponibles durante la Feria de Alimentos de Fresno (Fresno Food Expo), el próximo 26 de julio, en la que UCCE contará con un puesto para promover e introducir la moringa entre los granjeros, chefs, compradores y consumidores del área de Fresno y compartir información sobre sus beneficios para la salud, versatilidad culinaria y habilidad de sostener económicamente a granjeros a pequeña escala de los condado de Fresno y Tulare que cultivan este vegetal.
A continuación te ofrecemos una receta ideal del USDA para incorporar la moringa en tu dieta:
Quesadilla con verduras a la parrilla
Ingredientes
Aceite en aerosol
1 calabaza mediana (zucchini), en cuadritos
½ cabeza de brócoli, en trocitos
1 chile verde, en cuadritos
1 cebolla mediana, picada finamente
1 zanahoria, pelada y rallada
16 tortillas de harina (6 pulgadas)
12 onzas de queso, rallado
½ taza de hojas de moringa
Preparación
- Lava todas las verduras.
- Reúne, corta y ralla todos los ingredientes antes de empezar a preparar la receta.
- Rocía un sartén grande con el aceite en aerosol. Agrega la calabaza, brócoli, chile y zanahoria. Cocina las verduras a fuego medio durante cuatro o cinco minutos, revolviendo frecuentemente. Retíralos del sartén y colócalos en un plato limpio.
- Rocía de nuevo el sartén con aceite y coloca una tortilla sobre él. Agrega media taza de verduras y 1/3 de taza de queso. Esparce varias hojas de moringa sobre la tortilla.
- Cubre con otra tortilla. Cocina a fuego medio durante dos a tres minutos o hasta que el queso empiece a derretirse y la tortilla de abajo empiece a dorarse.
- Dale vuelta a la quesadilla. Cocina durante otros dos a tres minutos hasta que la tortilla se dore.
- Repite los pasos del cuatro al seis para preparar más quesadillas.
- Corta cada quesadilla a la mitad o en cuatro partes, sirve caliente con tu salsa favorita u otro tipo de acompañamiento. 9.Refrigera las sobras en las siguientes dos horas.
- Cómelas enlossiguientestres ocinco días.
Strawberry stands sell berries fresh from the field
Slugs, snails, ants, aphids, spider mites and inclement weather conspire against strawberry growers harvesting perfect red berries to sell.
“Farming is hard work,” said Fam Lee, as she pulled a weed from a row of strawberry plants. Lee and her husband Nathan Punh are among about 60 Mien farmers in the Sacramento area who call on Margaret Lloyd, a UC Cooperative Extension advisor, for farming advice.
“Although we are not organic farmers, we always want to go with organic,” said Lee. “For example, we have slugs and ants, I asked Margaret if it's okay to put organic slug bait around the plant as long as it doesn't touch the berry. She said that's the best way to do. We work closely with our extension staff.”
In the Sacramento area, many of the Mien-owned farms are husband and wife teams. The typical couple farms an acre or two themselves, picking berries to sell the same day at a roadside stand, which provides the family's primary source of income.
“Many of them grew up on farms in Thailand or Laos growing vegetables or growing rice or soybeans,” said Lloyd, who serves small-scale farmers in Sacramento, Solano and Yolo counties. “A lot of them come from farming backgrounds so when they came to this country, they also sought out an agrarian lifestyle.”
Some Mien growers had never seen a strawberry before arriving in California, but chose the high-value crop to maximize returns on their small plots of land.
To help Mien growers develop successful strawberry farms, Lloyd updates them on regulations and shares growing tips at an annual extension meeting, visits them at their farms, and records videos demonstrating how to do things such as using compost to fertilize the crop.
“Because of language barriers, coming out to the farm regularly is a big part of the job,” said Lloyd, who partners with staff from the National Center for Appropriate Technology (NCAT) to assist Mien farmers.
“Once we're on the farm, we can communicate in-person more easily,” she said. “Often times it involves pest identification, so I'll show them how to use a hand lens and how to identify spider mites, aphids and lygus bugs, for example.”
“A lot of them have children who speak English fluently so if they don't speak English fluently, sometimes the children come out and help.”
For the past five years, Lee and Punh have been growing and selling strawberries at a farm stand on Bond Road, between Bader and Bradshaw, in Sacramento. They grow Albion, Chandler, Santa Rosa and Seascape – sweet, delicate varieties, some of which aren't found in supermarkets because the berries don't store and ship as well. They typically begin harvesting berries at the end of March and pick through July or August, depending on the weather. This year, the first berries were ruined by spring rain and frost.
Savvy consumers will ask for certain varieties by name, Lloyd said. “Chandler is well-loved by consumers for its delicate flesh and sweet flavor. Albion produces larger berries that are also very tasty.”
Because berries sold at the roadside stands are picked fresh daily, the farmers wait until berries are perfectly ripe before picking them.
Monday through Saturday, Lee begins harvesting her strawberries by hand at the break of dawn.
“We start at 5:45, the minute we can see, and we pick until 8 o'clock. That's our goal,” Lee said. “By 8:30, we want to open our stand and we sell until all the berries run out.”
Lee's parents often drive up from Alameda to help pick berries.
To extend the farm stand season, some Mien farmers supplement the strawberries with other berries, strawberry jam and vegetables. They grow blueberries and blackberries, tomatoes, peppers and green beans and sometimes specialty vegetables such as bittermelon.
“Growing strawberries isn't easy, but it's enjoyable work,” Lee said.
Lloyd has updated a map showing locations of about 60 strawberry stands in the Sacramento area at http://bit.ly/strawberrystands.
