chrisbrandow’s Recent Comments

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  I don't know. it would be relatively easy to calculate, based on work by Lehmann et. al. at Cornell. It couldn't do it indefinitely, but on the other hand, it would likely release it slowly in exchange with the following year's crop's root system. It is definitely something that I have considered a potential selling point of biochar.On Gulf dead zone fix falls flat posted 1 month, 2 weeks ago 6 Responses

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  this is one area that I think biochar could end up being very helpful, even if nothing else was done to make these operations more organic. It is pretty clear that charcoal has a pretty high ion exchange capacity and would likely hold onto a lot of the excess fertilizer added to the field so it would possibly not end up in the runoff to begin with.On Gulf dead zone fix falls flat posted 1 month, 2 weeks ago 6 Responses

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  it seems to me that the fundamental problem with regards to corn ethanol is that farmers are already growing, processors are already processing it and distributors are already distributing it.  That represents a lot of individuals capital, jobs and interests.  This would not be a problem if there were any other viable biofuel option that could produce on the same level as corn ethanol, but there is not.  lots of potential ways, but nothing else "works" yet.  so, the political pressure which comes from lots and lots of individuals as well as "big ag" will remain.  it is frustrating, but i can't be too cynical about it.

  On Et tu, Al? Franken gulps the ethanol-spiked Kool-Aid posted 4 months, 3 weeks ago 5 Responses

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  ok, I dislike insincere industrial food producers as much as just about anyone, but you are a little disingenuous when you list the ingredients for the low cal version and don't list the ingredients for the regular mayo:

  SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY).

   

  if most processed food had an ingredient list that looked like that, Michael Pollan himself would be singing a happy tune.

  On Eat real. Eat local. Eat ... Hellmann's Mayo? posted 5 months, 3 weeks ago 3 Responses

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  for some of the crops, yes, you are right, we should reduce, but in *many* of the cases you cite, I doubt that it is likely.  artichokes for example are not just confined to CA production, they are confined to a 10 square mile area centered in Castroville CA, because they grow so so well there.  and with lettuce, where else can you grow lettuce 365 days a year without getting too hot or too cold, too dry or too humid.  and again, lettuce is not simply confined to CA, it is confined almost entirely to the Salinas valley.  Strawberries: see winter; peaches.  I agree they should be spread out more, but once an area like ca has a climactic advantage due to mild winters making early production possible, it is just so easy to add a few (hundred, or thousand) more acres of later maturing varieties as well.

  
  I think of it like this during winter, CA is 100% production of many crops, so if during the summer all else is equal and CA is only 50% of production, then overall, CA is ~75% of production.  With most crops its tough to get around that reality.

  On Drought, fish, and our fruit-and-veg problem posted 6 months, 2 weeks ago 3 Responses