Podcasts about Hetch Hetchy

Welcome back to National Park Nightmares, the podcast that explores real-life disappearances, survival stories, and unexplained events from deep within America's most iconic wilderness areas. In Volume 4, we dive into some of the most chilling—and unforgettable—cases yet. We begin with a rare story of survival. Christy Perry, a seasoned hiker, vanished in Big Bend National Park in Texas in November 2023. For eight days, she endured freezing temperatures, rain, and isolation with no food and only rainwater to drink. Most feared the worst.Then, against all odds, she was found alive. Her story is a reminder that sometimes, hope really does make the difference. But not every story has a happy ending.Next, we explore the mysterious disappearance of Eric Robinson, a veteran adventurer who set out to solo-hike Utah's High Uintas in 2011—and never made it back. Years passed with no trace until, in 2016, a group of hikers stumbled on his remains in one of the most rugged areas of the park. What happened in those final days remains unclear, but the discovery offered long-awaited answers.Then there's Morgan Heimer—a young river guide who vanished in broad daylight in the Grand Canyon in 2015. One moment he was assisting guests at the water's edge… the next, he was gone. No struggle. No sound. No trace.Despite an extensive search, his case remains one of the canyon's most baffling mysteries.We also revisit the strange disappearance of George Penca, who was hiking with his church group on Yosemite's popular Upper Yosemite Falls Trail in 2011. It was a busy day, surrounded by people. And yet, George simply disappeared. Search efforts came up empty. The trail gave no clues. And like Morgan, George was just… gone.Michael Ficery's case takes us deeper into Yosemite's backcountry. In 2005, the experienced solo backpacker set out from Hetch Hetchy and was never seen again. His backpack was found along a trail—but nothing else. No remains. No other belongings. Just a pack, sitting in silence, in the middle of nowhere.And finally, not every mystery is about a disappearance.In 2005, in Hawai'i Volcanoes National Park, 44-year-old Arman B. Johnson was found murdered just off the highway. A single gunshot wound. No suspects. No clear motive. A life taken violently in a place known for its beauty—and still, no justice.Some of the people in this episode came back. Some didn't. Some are still missing. And in every case, one thing is clear: even in the most beautiful places on earth, the wild doesn't play by our rules.These stories aren't just about mystery. They're about real people. And if you know anything about the cases of Morgan Heimer, George Penca, Michael Ficery, or Arman Johnson, we urge you to contact authorities. Even one small tip can make all the difference.If this episode stayed with you, subscribe, rate, and review the podcast. Share it with someone. And if you want more, head over to our YouTube channel, Backwoods Bigfoot Stories, for deep dives into more strange disappearances and true crime in the wild.Until next time—stay safe, stay aware… and stay curious.Get Our FREE NewsletterGet Brian's Books Leave Us A VoicemailVisit Our WebsiteSupport Our SponsorsVisit Untold Radio AM

In September 2021, an experienced outdoorsman, vanished mysteriously during a solo hike in Yosemite's rugged Hetch Hetchy wilderness. Last seen above O'Shaughnessy Dam, he intended to fish at remote Lake Eleanor. Despite massive searches, no trace was ever found—not even his bright red kayak. Did he fall victim to hidden waters, dense wilderness, or something else entirely? Join us this week as we investigate the disappearance of Joel Thomazin.Mark your calendars!  We have a special multi hour live stream coming up on the evening of 4/23/25.  Stay tuned for more details!Learn more about Locations Unknown: https://linktr.ee/LocationsUnknownCheck out our other shows on the Unknown Media Network:Crime Off The GridOff The TrailsThe Peanut Butter and Mountains PodcastThe Weirdos We Know  Who Runs This ParkNew Patreon Shoutouts: Lauren Johnson & Phillip Van DorenWant to help the show out and get even more Locations Unknown content!  For as little as $5 a month, you can become a Patron of Locations Unknown and get access to our episodes early, special members only episode, free swag, swag contests, and discounts to our Locations Unknown Store!  Become a Patron of the Locations Unknown Podcast by visiting our Patreon page.  (https://www.patreon.com/locationsunknown)  All our Patreon only content (Audio & Video) can now be accessed via Spotify.  (Active subscription to our Patreon channel is required.) -- Locations Unknown Subscriber Only Show | Podcast on Spotify  Want to call into the show and leave us a message?  Now you can!  Call 208-391-6913 and leave Locations Unknown a voice message and we may air it on a future message! View live recordings of the show on our YouTube channel: Locations Unknown - YouTubePresented by Unknown Media Group.Hosts: Mike Van de Bogert & Joe EratoBecome a supporter of this podcast: https://www.spreaker.com/podcast/locations-unknown--6183838/support.

Tonight's guest, Mike, grew up in San Carlos, California, which is near the Crystal Springs Reservoir. The Crystal Springs Reservoir is surrounded by thousands of acres of forest and open land, and most of the area is off-limits. Hunting and fishing aren't allowed there, and that's a shame because water from the San Francisco Bay area flows through the Hetch Hetchy water system and empty into the Crystal Springs Reservoir. That makes for some very good fishing at the reservoir. Unfortunately, one night, in July of 1980, Mike and his best friend, Troy, got caught trying to sneak into the Crystal Springs Reservoir to do some fishing, but it wasn't law enforcement that caught them. In fact, Mike would have given anything for it to have just been law enforcement that they ran into. No. What caught the boys, that night, was something much worse. In fact, after having the nightmarish experience he and Troy had, that night, Mike has never set foot in a forest without having a big gun with him. What could have happened to traumatize Mike and Troy so severely? We hope you'll tune into tonight's livestream episode of the show and find out.If you've had a Dogman encounter and would like to speak with me about it, whether you'd like to keep your encounter confidential or be interviewed on a show, please go to https://DogmanEncounters.com and submit a report.Premium memberships are now available! If you'd like to listen to the show without ads and have full access to premium content, please go to https://DogmanEncounters.com/Podcast to learn how to become a premium member.If you'd like to help support the show, by buying your own Dogman Encounters t-shirt, sweatshirt, tank top, or coffee mug, please visit the Dogman Encounters Show Store, by going to https://Dogman-Encounters.MyShopify.comIf you've had a Sasquatch sighting and would like to be a guest on My Bigfoot Sighting, please go to https://MyBigfootSighting.com and submit a report.I produce 3 other shows that are available on your favorite podcast app. If you haven't checked them out, here are links to all 3 channels on the Spreaker App...My Bigfoot Sighting...  https://spreaker.page.link/xT7zh6zWsnCDaoVa7 Bigfoot Eyewitness Radio...  https://spreaker.page.link/WbtSccQm92TKBskT8 My Paranormal Experience https://www.spreaker.com/show/my-paranormal-experience Thanks for listening!

Active NorCal's Zach O'Brien and Brien O'Brien (BOB) break down the recent storms in Northern California, including the snowpack sitting at 108% of historical average, Shasta Lake seeing its highest January water levels in 15 years, and the 206 mph winds at Kirkwood Mountain Resort.Then, they get into the news of the week including the brand-new National Monument near Mount Shasta, the ranchers leaving the Point Reyes National Seashore, 6,000 salmon returning to the free-flowing Klamath River, a new bill that could have San Francisco paying a lot more for Hetch Hetchy water, and the X Games coming to NorCal.Finally, Zach and Bob discuss the devastating wildfires in Los Angeles, including the terrible wildfire politicization, misinformation, and the media's coverage of celebrities.

The Bay Area's two water temples can be an unexpected finding if you stumble upon one. Stately, round, and featuring tall stone columns, the open-air structures look like they've been plucked right from ancient Rome. Bay Curious listener Will Hoffknecht wanted to know why these monuments exist and look the way they do. KQED's Katherine Monahan traces their story back to the European colonization of San Francisco, and finds discontent about what they symbolize around our state. Additional Reading: Triumph or Insult? The Complicated Legacy of the Bay Area's Water Temples Read a transcript of this episode Watch: Hetch Hetchy: To Restore Or Not Archival material about Hetch Hetchy from the National Archives Sign up for our newsletter Enter our Sierra Nevada Brewing Company monthly trivia contest Your support makes KQED podcasts possible. You can show your love by going to https://kqed.org/donate/podcasts This story was reported by Katherine Monahan. This episode of Bay Curious was made by Olivia Allen-Price, Bianca Taylor, Katrina Schwartz and Christopher Beale. Additional support from Jen Chien, Katie Sprenger, Cesar Saldana, Maha Sanad and Holly Kernan.

On Episode 33 of the TID Water & Power Podcast we welcome back author and historian Dr. Alan Paterson to discuss the TID's history and how the District entered the retail electric business.For 100 years, TID has served safe, reliable, and affordable power to our community – which is still vital to our region's wellbeing today. But getting to that point was no easy task. It took visionaries, legal battles, and monumental decisions – and votes – to bring what we know as TID to fruition.On this episode we discuss the District's struggles in the early 20th Century, the construction of Old Don Pedro, and how TID came to be the electric utility in our region.Want to purchase a copy of Dr. Paterson's book on TID's history, "Land, Water and Power: A History of the Turlock Irrigation District 1887-1987"? Email TID here.Let's get social! Facebook: @TurlockIDInstagram: @TurlockIDTwitter: @TurlockIDLinkedIn: /company/turlockid Find out more about TID at https://www.TID.org/podcast.

Welcome back to arc 3 of Doomed To Repeat. The nail-biting, anxiety-inducing, award-winning actual play returns for another round of eldritch terror. We check back in with the agents of PERENNIAL as Agent Tuck calls each of them to explain the impossible. Her long-lost sister Mia, who disappeared at age 6, has re-appeared at the same age in the Hetch Hetchy reservoir in present-day Yosemite National Park. Meanwhile, something is bubbling under Tuck's skin. Something Unnatural. Is Tuck strong enough to harness her new power, and how long can the agents cover for her? This episode features the scenario “Operation: Fulminate, Sentinels of Twilight” by Dennis Detwiller. TRIGGER AND CONTENT WARNINGS: Violence, body horror, mental illness, Dissociative Identity Disorder, PTSD, manipulation, gaslighting, religious trauma, infighting, the topic of Covid-19 including conspiracy theorists, drug and alcohol use, gun and knife violence, Eldritch Horror sexual situations specifically under the influence (but not in a hentai way), surgery discussions, legal proceedings, mentions of racially insensitive folk tales., threats against the life of a child, medical procedures, parental disagreements, missing children, scars. Published by arrangement with the Delta Green Partnership. The intellectual property known as Delta Green is a trademark and copyright owned by the Delta Green Partnership, who has licensed its use here. The contents of this podcast are © Mayday Roleplay, excepting those elements that are components of the Delta Green intellectual property. CAST OF CHARACTERS • Lev (they/them) - Agent Tuck (she/they) • Amanda (she/her) - Agent Boomer (she/her) • Caleb (he/him) - Orson Bradham, Agent Merit (he/him) • Eli (any/all) - Kona Morales, Agent Hyde (she/her) • Zakiya (she/they) - Gaze, Agent Warp (she/they) • Sergio (he/him) - The Handler MUSIC & SOUND EFFECTS • Post Sound Supervision: Sergio Crego, Eli Hauschel • Mixed: Eli Hauschel • Original Theme, "Agent's Prognosis" by Aaron A. Pabst • Soundstripe (soundstripe.com) • Epidemic Sound (epidemicsound.com/) • Soundly (getsoundly.com/) DELTA GREEN LINKS • Delta Green (http://deltagreen.com/) • Operation FULMINATE: Sentinels of Twilight (https://drivethrurpg.com/en/product/456340/) MAYDAY ROLEPLAY LINKS • Patreon (https://www.patreon.com/maydayrp) • Ko-Fi (https://ko-fi.com/maydayrp) • Mayday website (https://www.maydayroleplay.com/) • Youtube (https://www.youtube.com/@Maydayrp)

Dean King is an author, a journalist, and a documentarian. His latest book, Guardians of the Valley: John Muir and the Friendship that saved Yosemite is available at all reputable booksellers. This book, of which I strongly urge you all to get a copy, tells the fascinating story of John Muir, Robert Underwood Johnson, and their historic effort to protect Yosemite from the water-hungry pols of San Francisco. In this episode, Dean and I discuss: The life and writings of John Muir; His editor and friend, Robert Underwood Johnson; The beauty of California; Damming the Hetch Hetchy; Protecting Yosemite; The establishment of National Parks; The Scarcity and Politics of Natural Resources; The Sierra Club; The Controversy surrounding John Muir; Should Muir be canceled?; Environmentalism; Conservation; Water Use; Ralph Waldo Emerson; Henry David Thoreau; “Indoor” v. “Outdoor” Philosophy; Transcendentalism; Camping; and MUCH more! Links to Dean's stuff: Website: https://www.deanhking.com/Guardians of the Valley (latest book) https://www.amazon.com/Guardians-Valley-Friendship-Saved-Yosemite/dp/1982144467/ref=sr_1_1?crid=2OJ3UCTS7U361&keywords=dean+king&qid=1697218922&sprefix=dean+king%2Caps%2C330&sr=8-1Twitter: @deanhkingInstagram: @deanhking+++Links to my stuff: Check out my Instagram page for shorts from this and prior episodes: @danielethanfinneran https://www.instagram.com/danielethanfinneran/Twitter: @DanielEFinneranWebsite: finneranswake.comEmail me at finneranswake@gmail.comMy sister project, PNEUMA, on which I put out sleep stories, meditations, mindfulness content: Youtube @pneumabydanielfinneran  Pneumameditations.comBe sure to subscribe to this channel if you enjoy these conversations and share them with family and friends! 

The Hetch Hetchy reservoir was created a century ago to supply fresh water for millions of people in the Bay Area. It was created by damming the Tuolumne River, flooding a former mountain valley in the Sierras and forming a reservoir that can hold up to 117 billion gallons of water. Hetch Hetchy embodies a feat of modern engineering, but as the globe warms up and demand for water shifts, the reservoir's storage capacity and water management capabilities may not hold up. For our next installment of Climate Fix: Rethinking Solutions for California, we'll talk about how climate change is putting pressure on Hetch Hetchy and what a far warmer future means for this mountain bathtub. Guests: Samuel Sandoval Solis, PhD, professor, UC Davis; cooperative extension specialist in water resources management, Division of Agriculture and Natural Resources of the University of California Newsha Ajami, PhD, chief development officer for research in Earth and Environmental Sciences, Lawrence Berkeley National Lab and president, San Francisco Public Utilities Commission Ezra David Romero, climate reporter, KQED Peter Drekmeier, policy director, Tuolumne River Trust

For the last 100 years, the Hetch Hetchy reservoir in Yosemite has supplied millions of Bay Area residents with some of the cleanest water in the country. A feat of human engineering, Hetch Hetchy has both an impressive and tainted history; its construction came at both an environmental and human cost to the indigenous people of the area. Now, climate change is making it harder to manage the reservoir, and scientists say something has to change to adapt Hetch Hetchy to the future. Guest: Ezra David Romero, KQED climate reporter This episode was produced by Jehlen Herdman and Maria Esquinca, edited by Alan Montecillo, and hosted by Ericka Cruz Guevarra. Links: Celebration and Concern: Hetch Hetchy Reservoir Turns 100, But Climate Change Complicates its Future The Bay Survey

A collection of 42 essays meditating on both California's natural gifts and its natural disasters, Natural Consequences: Intimate Essays for a Planet in Peril (Chin Music, 2022) urges readers to consider their role in the environment, no matter where they live. Char Miller's approach to his topic is intimate and immediate but also incorporates his perspective as a historian. He weaves the present dilemma of Hetch Hetchy dam in Yosemite into a reflection on the injustices wreaked upon Indigenous peoples, and a discussion of the Weeks Act of 1911 (read the essay “Upper Reaches” if you're wondering what that is) into a tale of two environmental historians' conferences. Organized into six sections, the book is like a meander through a broad topography, including urban areas, total wilderness, and the uneasy liminal spaces between. Throughout, Miller acknowledges his own, and our collective, role in arriving at this perilous place – and manages to strike a balance between hope and concern. His disarmingly brief essays linger after the words are gone. Rachel Pagones is an acupuncturist, educator, and author living in Cambridge, England. Long before moving to the UK, she was an Environmental Studies student at UC Santa Cruz. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

A collection of 42 essays meditating on both California's natural gifts and its natural disasters, Natural Consequences: Intimate Essays for a Planet in Peril (Chin Music, 2022) urges readers to consider their role in the environment, no matter where they live. Char Miller's approach to his topic is intimate and immediate but also incorporates his perspective as a historian. He weaves the present dilemma of Hetch Hetchy dam in Yosemite into a reflection on the injustices wreaked upon Indigenous peoples, and a discussion of the Weeks Act of 1911 (read the essay “Upper Reaches” if you're wondering what that is) into a tale of two environmental historians' conferences. Organized into six sections, the book is like a meander through a broad topography, including urban areas, total wilderness, and the uneasy liminal spaces between. Throughout, Miller acknowledges his own, and our collective, role in arriving at this perilous place – and manages to strike a balance between hope and concern. His disarmingly brief essays linger after the words are gone. Rachel Pagones is an acupuncturist, educator, and author living in Cambridge, England. Long before moving to the UK, she was an Environmental Studies student at UC Santa Cruz. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

A collection of 42 essays meditating on both California's natural gifts and its natural disasters, Natural Consequences: Intimate Essays for a Planet in Peril (Chin Music, 2022) urges readers to consider their role in the environment, no matter where they live. Char Miller's approach to his topic is intimate and immediate but also incorporates his perspective as a historian. He weaves the present dilemma of Hetch Hetchy dam in Yosemite into a reflection on the injustices wreaked upon Indigenous peoples, and a discussion of the Weeks Act of 1911 (read the essay “Upper Reaches” if you're wondering what that is) into a tale of two environmental historians' conferences. Organized into six sections, the book is like a meander through a broad topography, including urban areas, total wilderness, and the uneasy liminal spaces between. Throughout, Miller acknowledges his own, and our collective, role in arriving at this perilous place – and manages to strike a balance between hope and concern. His disarmingly brief essays linger after the words are gone. Rachel Pagones is an acupuncturist, educator, and author living in Cambridge, England. Long before moving to the UK, she was an Environmental Studies student at UC Santa Cruz. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/public-policy

A collection of 42 essays meditating on both California's natural gifts and its natural disasters, Natural Consequences: Intimate Essays for a Planet in Peril (Chin Music, 2022) urges readers to consider their role in the environment, no matter where they live. Char Miller's approach to his topic is intimate and immediate but also incorporates his perspective as a historian. He weaves the present dilemma of Hetch Hetchy dam in Yosemite into a reflection on the injustices wreaked upon Indigenous peoples, and a discussion of the Weeks Act of 1911 (read the essay “Upper Reaches” if you're wondering what that is) into a tale of two environmental historians' conferences. Organized into six sections, the book is like a meander through a broad topography, including urban areas, total wilderness, and the uneasy liminal spaces between. Throughout, Miller acknowledges his own, and our collective, role in arriving at this perilous place – and manages to strike a balance between hope and concern. His disarmingly brief essays linger after the words are gone. Rachel Pagones is an acupuncturist, educator, and author living in Cambridge, England. Long before moving to the UK, she was an Environmental Studies student at UC Santa Cruz. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

DeSantis, Putin & Moves to Mexico"God made a farmer" becomes "God made a fighter." DeSantis' latest ad in Florida. Listeners comment. Representatives Valadao and Conway have introduced legislation to open Hetch Hetchy to the public. "Putin's Chef" admits to election meddling. A stabbing suspect in Orange Cove has died in police custody. Americans are moving to Mexico in record numbers. See omnystudio.com/listener for privacy information.

DeSantis, Putin & Moves to Mexico"God made a farmer" becomes "God made a fighter." DeSantis' latest ad in Florida. Listeners comment. Representatives Valadao and Conway have introduced legislation to open Hetch Hetchy to the public. "Putin's Chef" admits to election meddling. A stabbing suspect in Orange Cove has died in police custody. Americans are moving to Mexico in record numbers. See omnystudio.com/listener for privacy information.

Mrs. Conway calls in to talk with the show about her bill she will be presenting to the house tomorrow called the Yosemite National Park Equal Access and Fairness Act. It opens up Hetch Hetchy to recreational activities such as camping, boating, and fishing, which are now banned there. It also raises the annual fee paid by the City of San Francisco for its access to Hetch Hetchy water and power from $30,000 to $2 million. A special civil jury in Northern California found a former longtime sheriff guilty on all six counts of corruption and willful misconduct in a case involving the issuing of concealed-carry weapons permits in exchange for campaign donations. The Democrat party's candidate in the Ohio Senate race promised to provide taxpayer-funded sex-change surgeries and hormones to illegal migrants who say they are transgender.See omnystudio.com/listener for privacy information.

Harmonic Brewing co-founder and brewmaster Ed Gobbo is our guest today on Brew Ha Ha with Harry Duke and Herlinda Heras. He begins by telling how three buddies started Harmonic Brewing. Ed was a chemical engineer for a pharma company and his two friends worked in Internet advertising. They were making beer for a party of 100 friends and the whole thing just took off from there. The brewery is located in the Dogpatch area of San Francisco, and also in Thrive City at the Chase Center, where the Golden State Warriors play. They make a full range of beers, but mainly, what they love to drink. For example, the Mexicali lager is lightly hopped, with Mazueca hops which have a hint of lime. How Local Is That? They look at themselves as a community brewery. Harmonic Brewing got in touch with the Warriors because they are tied into the community. They did a lot of community events together and then were invited to a location in the stadium. They also use malt from Admiral Malting in Oakland. The name Harmonic brewing comes from the partners' love of music, they are also musicians who play together. The brewery “the mother ship” in Dogpatch has a different food truck every day, Tuesday through Sunday. That is dog friendly, they do not have a kitchen. In the Chase Center with the great view, it's service animals only. Harmonic Brewing's Dogpatch taproom is located at 1050 26th St., San Francisco, CA. Tuesday 4-8, Wednesday, Thursday and Friday 3-9 and Saturday noon-9 and Sunday 12-6. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more info. They were looking for a location all over the city but the Dogpatch location seemed the most ideal. It is industrial and is attached to a metal shop. They built all the metal furniture there too, and the metal tap handles. The community is awesome. There is an active neighborhood association and everyone knows everyone else. Since they moved in they have found the neighborhood to be fertile ground for collaborations with like-minded brewers. Their setup at Thrive City in the Chase Center is made to handle high traffic in short bursts. Samplings of Harmonic Brewing Ed has brought some different Harmonic Brewing products, including the ones in the picture above. They also use malt from Admiral Malting which uses a specially developed strain of barley that grows in California. They personally convinced some farmers to grow a strain of barley with a lower protein, for the brewers. The result is very flavorful beers, like this one called Yeast of Burton. You Love to “C” It uses 100% Citra hops. They are also proud of the Dogpatch water, which comes straight from Yosemite via the Hetch Hetchy aqueduct, and is very clean and pure tasting. Ed's family is from Istria, in Italy, near Croatia. His parents are from Croatia and his family also has an Italian palette that comes from all the Italian foods like mozzarella and prosciutto that they make. There is a San Francisco festival called Brews On The Bay, and it is Ed's favorite festival. It is held on a former warship. The breweries set up on the ship and they enjoy a view of the bay and the city.

Do you want to learn more about SF? Have you been caught up in the whimsical nature of the city of San Francisco? Join us for a conversation w/ author Gary Kamiya & Artist Paul Madonna about the beautiful city of San Francisco & their book the Spirits of San Francisco - Voyages Through the Unknown City. About Gary Kamiya: I was born in Oakland, grew up in Berkeley and have lived in San Francisco since 1971. I received my BA and MA in English literature from UC Berkeley, where I won the Mark Schorer Citation. I was a co-founder and longtime executive editor of the groundbreaking web site Salon.com, where I reported from the Middle East, covered three Olympics, and wrote about politics, pop culture, literature, art, music and sports. Until March 2018 I was the executive editor of San Francisco Magazine, where I wrote award-winning features about the tech-driven transformation of San Francisco, homelessness, the Tenderloin, the injection drug crisis, the waterfront, the new Museum of Modern Art, the controversy over the canonization of Father Junipero Serra, and legalized marijuana, among other subjects. My first book, Shadow Knight: The Secret War Against Hitler, was a critically-acclaimed narrative history of Britain's top-secret Special Operations Executive. My second book, Cool Gray City of Love: 49 Views of San Francisco, was awarded the 2013 Northern California Book Award in creative nonfiction and has sold more than 50,000 copies. My local history column, "Portals of the Past," runs every other Saturday in the San Francisco Chronicle. My work has appeared in the New York Times Book Review, ArtForum, Sports Illustrated, Mother Jones, and many other publications and has been widely anthologized, including in The Best African-American Essays 2010, The New Harvard Literary History of the United States, and the Longman Reader. I have been the recipient of numerous awards, including the Ron Ross Founder's Award by the San Francisco History Association and the Presidio Historical Association Award. I have appeared as an expert on-camera source in numerous documentaries, including a forthcoming PBS 4-hour documentary on William Randolph Hearst, Jim Yager and Peter Stein's forthcoming Moving San Francisco (about the past, present and future of transportation in San Francisco) and two of their previous documentaries, the Emmy Award-winningWater from the Wilderness (on Hetch Hetchy) and The People's Palace (on City Hall), Michael House's I Remember Herb Caen, and others. I live on Telegraph Hill in San Francisco. About Paul Madonna: Paul Madonna is an award-winning artist and best-selling author whose unique blend of drawing and storytelling has been heralded as an “all new art form.” Paul is the creator of the series All Over Coffee, which ran in the San Francisco Chronicle for twelve years, and the author of five books, including the Emit Hopper Mystery Series. His book Everything is its own reward won the 2011 NCBA Award for best book. Paul's work ranges from novels to cartoons to large-scale public murals and can be found internationally in print as well as in galleries and museums, including the Oakland Museum of California, the William Blake Association in France, and the San Francisco International Airport. Paul was a founding editor for therumpus.net, has taught drawing at the University of San Francisco, and frequently lectures on creative practice. He holds a BFA from Carnegie Mellon University and was the first (ever!) Art Intern at MAD magazine.

John Muir is considered the father of the National Parks and has been honored extensively around California. But in 2020, the Sierra Club began reexamining their founder's words. Was John Muir racist? Civic took a trip up to Yosemite to speak with Lee Stetson, a Muir historian and actor, and Sandra Roan Chapman, chairperson of the Southern Sierra Miwuk Nation, to discuss Muir's legacy, current efforts to increase recognition of and resources for indigenous people, and the impact of the conservation movement in the region.

Phil and Jake are joined once again by Andy Granelli (The Distillers, Seized Up) to pump up the sandwich bandwidth by ranking the grilled cheese sandwich, the tuna melt, and the turkey / bacon / swiss sandwich on the List of Every Damn Thing.Find Andy on Twitter (@AndyGranelli) and Instagram (AndyGranelli). If you have something to add to the list, email it to list@everydamnthing.net (or get at us on Twitter, Instagram and Facebook).SHOW NOTES: Phil claims that cat names don't really matter because cats are mostly called "kitty" anyways and they're indifferent to any name you give them. You should just name your cat a word that you enjoy saying into the air. The Marvel superhero Wolverine will sometimes go undercover by wearing an eyepatch and calling himself “Patch”. This strains credulity because he has the most distinctive hairstyle ever. It's almost as if it's not real. Lots of other types of sandwiches and sandwich-type foods come up in the course of this episode, including cheese sandwiches, melts, quesadillas, crab sandwiches and of course shit on a shingle. The various sandwich fixins that get discussed include rye bread, pickles, onion rings, shredded lettuce and the delicious mouth-wrecking Dutch crunch bread. The grilled cheese sandwich that Jake made in preparation for this episode was Atika cheese from Tomales Farmstead Creamery on Josey Baker Country Bread. He made it in his Breville air-frying toaster oven.  For the record, ”Atika” means “two” in the language of the Coast Miwok people (Jake couldn't remember the name of this local Native Bay Area tribe). Robert's Western World in Nashville is Jake's favorite place to get a grilled cheese sandwich. The grill is right there behind the bar, and they totally don't do the grilled cheeses on the same grill where they do the meat. In-N-Out grilled cheese (animal style) is usually pretty good too if it's fresh off the grill, and Waffle House's ain't bad in a pinch either. The place in New York City that specializes in grilled cheese sandwiches seems to now be a national chain called Melt Shop. We shout-out some other sandwich purveyors during the episode, such as Nick's Rockaway in Pacifica, CA, the Adeline Market deli in Burlingame, CA, The Bottle Shop in Ukiah, CA, and Woodhouse Fish Company & Molinari Delicatessen in San Francisco. Main Street Wine & Cheese– also in Ukiah, which is itself of course in Mendocino County– is sadly now either a taqueria or a Quizno's. Jake couldn't remember the fancy French-derived word for an open-faced sandwich. It's “tartine”. Recipe websites are some of the worst because to game search engines they put the recipes down below and don't let you just scroll to the bottom. They then put a long story about themselves at the top and a lot of javascript ads so that when you're trying to make the recipe, the content keeps moving. It's awful and they should be ashamed. SFgate.com is similarly maddening. We continue the ongoing bread & butter pickle controversy that Jade Puget started back in Episode 78. Tuna on pizza is very good, it gets crispy! Here's an example on a recipe website that's not that bad. Are magic erasers made from crab shells? No they're not. Phil was wrong again! Steve1989MREinfo is the guy Phil mentioned who unboxes old (sometimes extremely old) military rations and eats them. Canadians wear poppies on Remembrance Day (November 11th). Tulip mania is a classic case– maybe the classic case– of a speculative bubble. It's been thoroughly documented elsewhere but Phil enjoyed the movie Tulip Fever which takes you inside the tulip futures auctions in a way an economics textbook can't do. Hetch-Hetchy water is the best water. People who live in San Francisco get it right out of their taps. All the news article headlines about Andy's bandmate Chuck Platt getting hit by a car cite his other band, not Seized Up (the one he's in with Andy). We're glad to hear Chuck is recovering nicely. ALSO DISCUSSED IN THIS EPISODE:48 Hrs. * anime * Cowgirl Creamery * eating burnt food * Shaquille O'Neal * crushed ice * chest hair * man-buns * gas-powered leaf blowers * Tommy Bahamas shirts * triangle pizza * square pizza * pie * Saturday Night Live * bagels * pancakes * movie theater popcorn * beer & wings * Bon Jovi * SFizio Italian Pilsner * Taco Bell * vegetarianism * pescetarianism * cursing * Run the Jewels * cats * BIC lighters * Dutch babies * burritos * shirtless men wearing elaborate angel wings, gold lamé shorts and furry cha-cha heels * nail clippers * Chinatown in San FranciscoBelow are the Top Ten and Bottom Top items on List of Every Damn Thing as of this episode (for the complete up-to-date list, go here).TOP TEN: Dolly Parton - person interspecies animal friends - idea sex - idea bicycles - tool coffee - beverage Clement Street in San Francisco - location Prince - person It's-It - food Doctor Doom - fictional character Cher - person BOTTOM TEN:248. Jon Voight - person249. Hank Williams, Jr - person250. British Royal Family - institution251. Steven Seagal - person252. McRib - food253. death - idea254. war - idea255. cigarettes - drug256. QAnon - idea257. transphobia - ideaTheme song by Jade Puget. Graphic design by Jason Mann. This episode was produced & edited by Jake MacLachlan, with audio help from Luke Janela. Show notes by Jake MacLachlan & Phil Green.Our website is everydamnthing.net and we're also on Twitter, Instagram and Facebook.Email us at list@everydamnthing.net. 

In this episode of The Yosemite Podcast, I dig in to one of the most controversial projects to take place in any National Park, the damming of Hetch Hetchy, a mountain valley within Yosemite National Park that now serves as San Francisco's water sand hydro-electric power source.Email Melittleyopod@gmail.comVenmo@Laura-jackson-23Instagram/Facebook@yosemitepodResourceshttps://www.latimes.com/archives/la-xpm-1987-07-21-mn-5359-story.html https://noehill.com/mariposa/nat1978000360.asp https://www.youtube.com/watch?v=_Z7_wf28UCs https://www.youtube.com/watch?v=eX7lH1QJvxE https://www.youtube.com/watch?v=Nh9_h4lICmg&t=9s https://hetchhetchy.org http://www.supertopo.com/photos/31/16/433133_28150_L.jpg

It might not be common knowledge that the Yosemite Valley one of the crown jewels of the American landscape, known for towering natural splendor in its pristine condition, has a sister valley, within the National Park, that was flooded to create a water reservoir for the city of San Fransisco.  For over 100 years, Hetch Hetchy canyon, named with an indigenous word for a type of wild grass, has been called Hetch Hetchy Reservoir. And while turning back is a real possibility one day, Hetch Hetchy is still an amazing place to visit. Or it would be if it were a little easier.  Restore Hetch Hetchy is an organization with a plan to do just that, and Executive Director Spreck Rosekrans is our guest today on the America's National Parks Podcast.

Eliminating natural gas in housing could cost $5.9Bhttps://www.sfexaminer.com/news/eliminating-natural-gas-in-housing-could-cost-5-9b/Wyoming backs coal with $1.2M threat to sue other stateshttps://columbiabasinherald.com/news/2021/may/03/wyoming-backs-coal-with-12m-threat-to-sue-2/- San Francisco gets 60% of its electricity from the Hetch Hetchy dam- Even switching away from natural gas won’t eliminate enough emissions to actually make a difference.Surging oil profits could actually be good for the clean energy racehttps://qz.com/2003903/what-oil-companies-first-quarter-earnings-mean-for-clean-energy/- BP tried to paint its Q1 earnings as a good showing by its green portfolio but really it was due to higher price of oil and also the oil and gas trading unit.Oil rises to $67 as demand hopes counter India concernhttps://www.reuters.com/world/middle-east/oil-climbs-demand-optimism-overshadows-india-worries-2021-05-03/- Oil should be higher except India?- We don’t really know what the situation in India is when it comes to oil demand — mobility data can be flawed.Indian oil imports: Saudi claws back No.2 supplier status from U.S.https://www.reuters.com/article/india-oil-imports/table-indian-oil-imports-saudi-claws-back-no-2-supplier-status-from-u-s-idUSL4N2MM2YFU.S. Denies Any Deal With Iran to Ease Sanctions, Swap Prisonershttps://finance.yahoo.com/news/u-denies-deal-iran-talks-143713721.html#click=https://t.co/6aQ32QDpMe- Is there anything new in this deal?- Do we inflate Iran’s place in the world? Goes back to GWB? Goes back even further.United Arab Emirates investment fund to acquire Israeli deep gas project as ties between the two countries strengthenhttps://ihsmarkit.com/research-analysis/uae-investment-fund-to-acquire-israeli-deep-gas.html- The more more cross-boarder investment that happens the less conflict there is- First step, will see more energy collaboration between the twoView: Sorry, Aramco. Reliance just isn’t that into you https://economictimes.indiatimes.com/industry/energy/oil-gas/view-sorry-aramco-reliance-just-isnt-that-into-you/articleshow/82307790.cmsExxon, Chevron Put Permian in Cruise Controlhttps://www.energyintel.com/pages/eig_article.aspx?DocID=1104817- Both Exxon and Chevron have plans to increase investment in the Permian and increase production by 2025.

In this episode of Little Yo Pod, I talk about the best places to find Spring wildflowers in and around Yosemite, and highlight some common flower species you can except to see on your trip!Resources for today's episode:John Muir Laws Field Guidehttps://shop.yosemite.org/collections/field-guides/products/laws-field-guide-to-snHite Cove Hikehttps://www.yosemitehikes.com/not-yosemite/hite-cove/hite-cove.htmMonarch Butterfly Informationhttps://www.sciencemag.org/news/2020/12/us-agency-sidesteps-listing-monarch-butterflies-endangeredHetchy-Hetchy Wildflower Listhttps://www.nps.gov/yose/blogs/hetch-hetchy-wildflowers-species-list.htmLiveforeverhttps://www.fs.fed.us/wildflowers/plant-of-the-week/dudleya_cymosa.shtmlFor a free sticker or to leave a comment, please email me at:littleyopod@gmail.comFollow me on Facebook, Instagram, and Twitter@littleyopodLittle Yo Pod Patreon Pagehttps://www.patreon.com/littleyopod?fan_landing=trueMy YouTube Channelhttps://www.youtube.com/channel/UCZxREn3aE7HLKdc4vxCUSaQ

Hetch Hetchy Valley in Yosemite National Park was described by John Muir as “one of nature’s rarest and most precious mountain temples" and was once considered one of the most unique and diverse ecosystems in the world.  However, in 1913 the city of San Francisco won Congressional approval to dam and flood Hetch Hetchy, thus burying this extraordinary valley under 300 feet of water.  Spreck Rosekrans is the Executive Director at Restore Hetch Hetchy and is leading the fight to bring back what was once lost.    Links from the Episode: Restore Hetch Hetchy Restore Hetch Hetchy’s Instagram Restore Hetch Hetchy’s Plan for Restoration Sierra Club Raker Act President Theodore Roosevelt in Yosemite National Park The National Parks: America’s Best Idea Series Calaveras Reservoir DamNation Film Glines Canyon Dam Removal in Olympic National Park National Parks - The Great Disaster   Links from the Host: Adventures in National Parks, Forests & Wild Places Facebook Group Adventure Bound on Instagram Rob’s YouTube Channel Support Rob on Patreon

Bay Curious listeners Alex Kornblum, 8, and his dad, Heath Kornblum, were talking about their drinking water when they landed on this question: How long does it take for water to get from Hetch Hetchy to San Francisco? And how far does it travel? Resources mentioned in this episode: How Hetch Hetchy Valley’s natural beauty was sacrificed to quench SF’s thirst (SF Chronicle) Video: Hetch Hetchy: To Restore or Not (KQED) Hetch Hetchy the cat's Instagram page Sign up for the Bay Curious monthly newsletter Reported by Sarah Craig. Bay Curious is made by Olivia Allen-Price, Katrina Schwartz and Rob Speight. Additional support from Erika Aguilar, Jessica Placzek, Kyana Moghadam, Paul Lancour, Suzie Racho, Carly Severn, Bianca Hernandez, Ethan Lindsey, Vinnee Tong and Michelle Wiley.

What's not to love about Yosemite? Well, maybe the Mariposa Wars, the damming of Hetch Hetchy, and the eviction of the native people from the Valley in the 1960s... Other than that, enjoy! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

SCRIPTURE: John 9, Amos 5:24 REFLECTION/DISCUSSION QUESTIONS: 1. How are you feeling right now? What thoughts, prayers, and convictions have been weighing most heavily on you? What questions do you have? 2. What “dams” are you currently benefiting from? You might think about culture, education, race, family of origin, financial success--places (in your experience) where lines are drawn between who receives certain benefits or breaks and who doesn’t. 3. What “dams” have you built yourself? You might think about personal wealth, the neighborhood you live in, your work life or environment--areas of your life where you might be prone to hoarding or excessively “protecting yourself.” 4. The big idea this week was that taking down a dam is hard: we resist the work by making up half-reasonable excuses for why it’s a bad idea, and when that fails, we tend to kick the can down the road. It’s certainly not work that can be done in a day! What are some of the reasons “dam breaking” has been difficult in your experience? 5. Talk through the story of the man born blind in John 9. How does it relate to our conversation about dams? What is being “hoarded” here, and why are those in authority so resistant to believing the man’s story about Jesus? 6. On Sunday, Kenny said that Jesus “dismantles our arrogance” when he says the man’s blindness isn’t about sin at all, but about allowing “the works of God [to] be displayed in him.” What do you think this means? 7. Kenny also said that receiving generosity creates openness in our lives, as well as the lives of others. How does this connect to our mandate to be “dam breakers”? What should we be looking for as we strive to let God’s overwhelming provision pass not to us but through us, into the lives of others? 8. Finally, Kenny said that the lesson we learn from the Hetch Hetchy illustration is that dams destroy the valleys upstream. What does this suggest about the danger that faces us if we continue interrupting God’s overwhelming generosity by hoarding things for ourselves?

Description: Danielle gets tips and recommendations for visiting Yosemite National Park in every season from Adonia Ripple from Yosemite Conservancy, the park’s official nonprofit partner and Lisa Cesaro from Yosemite Hospitality, the park’s concessionaire. A winter stay at the Glacier Point Ski hut and a summer backpacking trip around the High Sierra Camps are on the bucket list. Discussed in this episode: 3:25 - Adonia RIpple of Yosemite Conservancy describes her background 5:07 - About Yosemite Conservancy 9:21 - Description of Yosemite National Park and the different regions of the park 12:13 - Hetch Hetchy 12:55 - Tom Bopp interview and Ken Burns Interview 13:29 - How long to visit and how to avoid crowds 16:51 - Spring itinerary 23:09 - Summer itinerary 28:05 - Fall itinerary 32:53 - Winter itinerary 35:03 - Yosemite Conservancy Programs 43:06 - Yosemite Conservancy Bookstores 45:22 - Climbing Cathedral Peak and the wisdom of this timeless environment 47:38 - Lisa Cesaro talks about Yosemite Hospitality 48:13 - Yosemite Hospitality accommodations 51:22 - High Sierra Camps 55:12 - Yosemite Hospitality Activities 1:00:15 - Yosemite in winter 1:03:52 - Glacier Point Ski Hut 1:05:12 - Lisa shares how special it is to live in Yosemite year-round   For complete show notes, visit everybodysnationalparks.com. If this is your first time tuning in, go back and listen to the other episodes in this Yosemite series including our trip report, a conversation with park naturalist Eric Westerlund, musician and historian Tom Bob sings for us while recounting the 1903 camping trip with President Theodore Roosevelt and John Muir, and a wonderful conversation about Antal Adams' legacy. Episode 19.5 features park ranger Shelton Johnson and his alter ego Sergeant Elizy Bowman, a Buffalo Soldier with the ninth cavalry in Yosemite.   Actions: Subscribe to our podcast from our website https://www.everybodysnationalparks.com/   Tell your friends about Everybody’s National Parks   Support us on Patreon   Follow us on Twitter, Instagram and Facebook Please tag us from the parks you are visiting at #everybodysnationalparks

A new report says the valley beneath Hetch Hetchy Reservoir in Yosemite would be worth $100 billion if we were to drain the reservoir and let the valley return to its natural state. Chronicle reporter Kurtis Alexander and I chop up the pros, cons and feasibility of the idea, which has been percolating for more than a century. Learn more about your ad choices. Visit megaphone.fm/adchoices

A 100+ years ago, no one might have imagined putting a dam in a national park. But San Francisco did just that after the 1906 earthquake and fire. Building the O'Shaughnessy Dam was not easy. Some fought the process; others still want to see the dam dismantled. Yet, for more than a 100 years, the dam has been the water center for San Francisco and millions of Californians who rely on pure water and clean energy. But can our Hetch Hetchy water and energy systems survive a changing climate? Emmy Award-winning filmmaker Jim Yager will share his new documentary film, Water from the Wilderness, about the past, present and changing climates and times. MLF ORGANIZER NAME Ann Clark NOTES MLF: Environment & Natural Resources Learn more about your ad choices. Visit megaphone.fm/adchoices

In the early morning hours of Wednesday, April 18, 1906, the city of San Francisco was torn apart by a huge earthquake–but it was the subsequent fires that did the most damage. As the city sought to rebuild, it also sought a more secure water supply, to break the stranglehold of a water company monopoly and insure that if fire were to strike the city again, abundant water was available to fight it.But a new reservoir would require the flooding of a treasured portion of Yosemite, the Hetch Hetchy Valley, one of John Muir’s favorite locations. He and his new Sierra Club fiercely opposed the plan. But politicians in DC and San Francisco loved it. Played out across the nation, a conflict between preservationists like Muir and conservationists like Theodore Roosevelt would ultimately decide the fate of Hetch Hetchy.Support this show by supporting our sponsors!

We know San Francisco cherishes its pristine water source, which comes from the Hetch Hetchy reservoir located in Yosemite. The Bay recently told you about how the city has something in common with more conservative parts of the state over their water rights. Today, KQED's Bay Curious podcast digs further into Hetch Hetchy and brings us on the journey water takes from the reservoir all the way back to the Bay Area. The Bay will be back with all new episodes on Sept. 3.

Take a journey with the Bay Area's drinking water -- from mountain to tap. Reported by Sarah Craig. Bay Curious is made by Olivia Allen-Price, Jessica Placzek, Paul Lancour, Ryan Levi and Suzie Racho. Additional support from Julia McEvoy, Ethan Lindsey, Howard Gelman. Holly Kernan is Vice President for News. Theme music by Pat Mesiti-Miller. Ask us a question or sign up for our newsletter at BayCurious.org. Follow Olivia Allen-Price on Twitter @oallenprice.

For the fifth Yosemite Can O Peaches show, John interviews Yosemite Park Ranger and award winning painter, James McGrew of the National Park Service. James is an inspiration to all who know him. He has been coming to Yosemite since he was a young boy and he describes how those early visits to Hetch Hetchy and Yosemite Valley helped shape his life as an artist and interpretive ranger whose dedication to wildland stewardship is unmatched.   

Delta Green friendlies have arrived at the Hetch-Hetchy region of Yosemite to investigate Brandon, the six year old lost in the park decades before.  Yet something is not right with the child.  And as our agents start to search for reasons why, the rain continues to fall.  Tune in as we continue to play Sentinels of Twilight, a Delta Green scenario by Dennis Detwiller. Starring: Lucas as Agent Martin Dave as Agent Simon Josh as Agent Williams Troy as Agent Ramirez Enjoy this scenario? Check out this and more at Dennis Detwiller's Patreon page: https://www.patreon.com/detwiller Want to leave a comment?  Email betweentwocrits@gmail.com. Follow us on Twitter @Rancors_Brothel.  Check us out online at rancorsbrothel.com

Owens Valley isn't discussed very much when one talks about California. Nor is Hetch Hetchy when the national parks are discussed. But these two locations were forever changed at the hands of two very similar but different Irishmen. This is the story of how their work and legacy quite literally changed the California landscape, influencing our nation for the past 100 years.

BackStory is quitting the city and heading into the wild. In this episode, Brian, Ed, and Peter revisit America’s fascination with wild places and learn how humans have impacted even the most remote corners of our country. The Guys explore how the first European settlers encountered a landscape long shaped by human intervention, and later, how the city of San Francisco found a way to control the remote Hetch Hetchy valley, hundreds of miles away. They also consider how our ideas about wilderness have changed over time. Learn more about your ad choices. Visit https://megaphone.fm/adchoices

Without John Muir (1838-1914), Yosemite Valley as the world knows it (Apple users included) may not be as pristine as it is today. Muir, born in Scotland, grew up in the US and eventually made his way to California, where he fell in love with Yosemite. Over the course of several decades, Muir changed the way that America looks at nature, spurring the creation of the environmental movement and the designation of countless national parks.  In this 37 minute episode, Mary Colwell, author of John Muir - the Scotsman who saved American's wild places, discusses Muir's life, works and legacy. She covers Muir's austere, religious upbringing and touches on his inventions and adventures (min. 4) and then considers the increasing role of religion in the current environmental agenda, particularly in Brazil, Democratic Republic of the Congo, Indonesia and Russia (min. 7). Mary continues, summarising Muir's scientific theories, his advocacy work and disappointment over the Hetch Hetchy dam (including a meeting with Ralph Waldo Emerson, min. 17). Finally, she closes the interview (min. 28) with how the book came about and her upcoming 500 mile walk from the west of Ireland to the east of England for the curlew bird.  Thanks for listening, subscribing and sharing.   

December 2014 marks the 100th anniversary of the death of John Muir. Muir passed away on December 24th, 1914. His last fight was to save the Hetch Hetchy valley. If you are not familiar with John Muir and the Hetch Hetchy Valley, I am going to spoil the story for you. The valley is under water. Flooded behind a dam to create a water reservoir for San Francisco. The Hetch Hetchy was reported to be as beautiful as Yosemite Valley. When speaking of Hetch Hetchy, John Muir said it was “a grand landscape garden. One of nature’s rarest and most precious mountain temples.” Now, a century after the death of Jon Muir, the fight for Hetch Hetchy is going to come alive again. Robert Hanna is going to pick up the torch Muir carried to save the valley. Hanna reminds me of the water behind the dam. He is gentle, but can apply so much pressure he can move a mountain. Robert Hanna has shown once before what can happen when he applies pressure. California was going to solve budget problems by closing 70 state parks. Hanna stepped in and became a key figure in keeping the parks open. Just like water, Hanna can shape an outcome with a constant drip, or an all out flood. It was Hanna’s work with keeping state parks open that caught my attention. But after talking with him, I know his fight to reclaim Hetch Hetchy is going to be a great story. In itself, the fight for the valley is a good cause. But now, 100 years after the death of John Muir, the charge is being led by Robert Hanna, who is the great great grandson of John Muir. Robert Hanna founded a clothing company, Range of Light, based on the principles of John Muir.

For the Sept. 3rd How On Earth show we offer two features: Wildfires Threaten Water Supplies: (start time 5:45) The wildfire burning in and around Yosemite National Park is now the fourth-largest in California’s history. Covering nearly 350 square miles, the Rim Fire is threatening the Hetch Hetchy Reservoir, which supplies residents in the San Francisco Bay Area with most of their water and power. It’s a lot like the 2012 High Park Fire—which sent ash and debris into the water supply of Fort Collins. These fires offer lessons on the risks wildfires pose to reservoirs.  Dr. Bruce McGurk, a former water manager for Hetch Hetchy and a water consultant, speaks with How On Earth contributor Brian Calvert about the risks and future prospects. Comet ISON Cometh: (start time 12:50) Comets have fascinated humans for millenia.  Aristotle argued comets were hot, dry exhalations gathered in the atmosphere and occasionally burst into flame.  Some people thought that comets replenished Earth's air. Still others  believed they were a source of disease.  Scientists today study comets because some are thought to be relatively pristine leftover debris from the formation of the solar system. And studying what comets are made of can provide us a glimpse back to the beginning of the solar system 4 billion years ago.  Comet ISON, as scientists call it, is one that scientists predict will be relatively easy to view later this year. Dr. Carey Lisse, a senior research scientist at the Johns Hopkins Institute Applied Physics Laboratory in Maryland, speaks with co-host Joel Parker about comet ISON and its fascinating tails. For more information on ISON, go to NASA's ISON toolkit, and this cool interactive model. Hosts: Susan Moran, Joel Parker Producer: Susan Moran Additional contribution: Brian Calvert Engineer: Jim Pullen Executive Producer: Susan Moran Listen to the show:

Sgt. Boman talks again about Hetch Hetchy and his recent experience there.

Sgt. Boman speaks about the power of place on the mind, in particular the impact of Hetch Hetchy Valley. When something bad happens, does it leave an echo, a memory, does it leave a stain on an otherwise beautiful land?

Sgt. Boman reflects on the impact stillness has had on his life. Within that quiet he remembers the time he spent in the Philippine War, and how it lingers within him and with him on his patrols through a valley called Hetch Hetchy.

Tear Down that Dam? Susan Leal, Former General Manager, San Francisco Public Utilities Commission Mike Marshall, Executive Director, Restore Hetch Hetchy Spreck Rosekrans, Director of Policy, Restore Hetch Hetchy Jim Wunderman, CEO, Bay Area Council Greg Dalton, Founder of Climate One, Moderator A measure on the San Francisco ballot asks voters to consider a two-phase plan that could lead to draining the Hetch Hetchy reservoir. Leaders on both sides of the debate will tackle this thorny issue and look at other regional water issues in the age of climate disruption. This program was recorded in front of a live audience at The Commonwealth Club of California in San Francisco on October 15, 2012

The late writer C.S. Lewis said in his book, Miracles, there are two kinds of people, those who believe in miracles and those who don't. This is the story of the gray whales and their birthing sanctuary in San Ignacio Lagoon in Baja Mexico. It begins in the early 1800's, when the Grays suffered mass slaugther there at the hands of American whalers, which didn't end until 1946. By that time the whale population was critically endangered. The mother whales fought valiantly during those days to save their lives and the lives of their babies, and were nicknamed "Devilfish" by the whalers, due to their ferocity. Understandably tensions between whales and humans remained long after the whaling stopped, but then, in 1972 something wonderful happened. A miracle. Special thanks to the wonderful musicians who contributed to this episode of Our Blue World: David Arkenstone "Yosemite," Deuter "Heaven and Earth,"Alasdair Frasier "Lament for Hetch Hetchy," Andrea Centazzo "A Nord Dell Egeo," and Avalon Strings for Breakfast." Natural sounds from Lang Elliot and Paul Lloyd Warner. Recommended reading: Doug Thompsons "Whales, Touching the Mystery," and Dick Russell's "Eye of the Whale."

Members of the UCSF Brewers Guild (Yug Varma, Kenton Hokanson, Ryan Dalton, Scott Hansen, and Rober Schiemann) discuss the science of beer making.TranscriptSpeaker 1: Spectrum's next. Speaker 2: [inaudible].Speaker 3: Welcome [00:00:30] to spectrum the science and technology show on k a l x Berkeley, a biweekly 30 minute program bringing you interviews featuring bay area scientists and technologists. Speaker 4: Good afternoon. I'm Rick Karnofsky, the host of today's show. Today we're talking about the science of Beer with UCF brewers guild members. You've Varma, Kenton, Hawkinson, Ryan Dalton, Scott Hansen, and Robert Shimon. Can you guys please introduce yourselves and say what your research focuses on? Speaker 5: [00:01:00] Hi, I'm Yogi. I am a post doc and I studied the human microbiome. We study bacteria associated with the human body. Speaker 6: I'm Kenton. I'm a Grad student and I said he synapses and the regulations. Mostly I am concerned with homeostasis and the idea is if you perturb one half of us in attic pair, then the other half somehow recognizes this and quickly adapts itself to maintain normal neuronal function. Speaker 1: I'm Ryan, I'm a graduate student in neuroscience [00:01:30] and I study the olfactory system. My name is Scott Hansen. I'm a graduate student and the questions I've been interested in are how cells interpret signals from their environment. Being a biochemist, I tried to understand how the proteins at the cellular level are being rearranged and forming different complexes to produce shape changes. My name is Robert Shimon. I'm a first year graduate student. I'm setting bioinformatics and uh, I got into brewing beer as an undergrad. When that [00:02:00] my hobbies, I kind of start doing something and I get completely obsessed with it. So I, at first I was, uh, didn't drink beer at all or didn't drink any alcohol and then, uh, had my first taste of beer and then decided within a couple of months that I'd start brewing and haven't looked back ever since. Cool. Speaker 5: Scott, can you please explain what the ucs F brewers guild is? Speaker 1: The UCSI brewers guild was founded by myself and Michael Schulty and Colin does more about three years ago. So we decided to just hang [00:02:30] out every month and just talk about the beer that we were making. Shortly after that, I joined forces with some people at linkedin laboratories and a the Soma San Francisco and they provided a venue for us to start having biannual beer brewing festivals.Speaker 5: Youth, how do we get beer? So beer is a holy confluence of hops, east malted barley or malted grains [00:03:00] and water. In fact, there is an ancient beer law [inaudible] which is the earliest consumer protection law and that says that beer must be only malted barley and hops and water. At that time. They of course did not know that east made beer. That discovery was made by Pester in the late 18 hundreds but essentially that's what beer is. Can you explain to us Robert? So the majority of grains used in brewering are malted grains. [00:03:30] And so what that means is basically after the grain has been harvested, it's taken, it's soaked in water, are allowed to absorb a certain amount of water and then allowed to germinate. And then once it reaches a certain stage of germination, it's roasted too to help germination and prevent the the seed from converting all of the starches into simple sugars. Speaker 5: But it's allowed to germinate long enough such that it produces the enzymes next necessary for the conversion of the starches into the sugars or the other reasons to get out these simple sugars. Some of these simple sugars are available [00:04:00] to the yeast right at the end. The chief reason why some of these start just have to be converted to sugar is because the next step is to roast them. Right? And the roasting process stops the germination, but it also causes a lot of the mired reactions to occur. The different flavors that you get from Malter because of two reactions. One is caramelization, which is just a sugar caramelizing, which gives you the Tophi sort of, you know, sweet caramel flavors. The other is the mired reaction, which will give you anything from bready to bread [00:04:30] CROs to nutty Biscotti chocolaty coffee. You know, that's the progression of flavors depending on how long euros and how dark the roast is. Speaker 5: And so for the Meyer reactions, of course you need amino acids or some nitrogen source and then you need the simple sugar because if you have the complex starch, all it'll do is burn. You're listening to the spectrum on Calex I'm talking to with the UCS have brewers guild. Now, is it fair to say that a lot of the difference in flavor that you get is from this malting process and this roasting process or do you get [00:05:00] differences based on where the multis grown or that kind of barley used for the malt? The variety of multi is important. The where it was grown I think less so. There's two row barley and there's six rolled barley. So two row barley has a lot more enzymes but very little sugar and six roll barleys the opposite. So you want some Touro barley to provide all the enzymes during mashing to break down the starches. Speaker 5: But you need some starches around six row malt is added to just get the heft [00:05:30] of the sugar in and are non barley and grains molted both that took, some are rice is not because rice is just a ton of simple fermentable sugars. Wheat is and Rye. Yes it is oatmeal. No. Okay. Um, you consider that's a non barley. That's a good point. Um, well you can roast oatmeal at home. I don't know if the oats, you get a roasted [inaudible] you get, [00:06:00] it would not be roasted, but people do toast it in their oven. Oh yeah. And that again, there's a little in my yard magic and gives you some roasted oatmeal flavors. So Kenton, the next process is to boil the granite, is that right? Speaker 6: Grain carries it inside of, it kind of starts as like a stored energy source. And what we do as brewers is buy grain that has all this starch. We crush it up and then soak it in water that activates a bunch of enzymes, [00:06:30] which are just little machines that chop up these starches into sugars. A ton of thought and work goes into just turning those starches into sugar using nothing but water at the appropriate temperatures and then flushing it out and we try to flush out as much of the sugar as possible. And then we've made sugary water that also has other compounds from the barley that gives a different characteristics. And then we just will, we boil it and he did that to sterilize it. And also it gives you an opportunity to add things that flavor. It's southern most common [00:07:00] of those obviously as hops. Speaker 6: And when you boil hops, they UI summarize an acid inside of them that turns the the sugar water, which we call wart more bitter. And that's also a time when you can add other things. Coffee, beans, fruit. And what's the spice that we often use? Corn Polo. Oh yeah. We used to the peppers a yeah. Of Coriander. Um, it gives you a chance to dump in anything you like that will influence how the, the final product tastes or if you dump it in right at the very end how it smells. [00:07:30] And so once you've boiled it for as long as you want to, you cool it as quickly as possible trying to keep it from being contaminated by any of the bugs that float around in the air. And then you dump in yeast, which love the sugar that you've put into the water. And so they will just go crazy for a few weeks fermenting when they ferment, they produce CO2 and alcohol and that turns the wart into a beer. Speaker 5: And Ryan does the boiling process change the malt in other ways. Speaker 7: You drive [00:08:00] where it called my yard reactions, which are reactions between diverse sugar molecules and the diverse short proteins and amino acids that occur in the beer. These reactions are essentially a linking of these two molecules and because you, you're creating a very heterogeneous set of compounds, you have a flavor that is very complex and it's very hard to replicate without actually boiling this set of ingredients together. Speaker 2: [inaudible]Speaker 8: [00:08:30] you're listening to spectrum on Calex Berkeley memories at the ucs after his guild are discussing the chemical conversions at the solutions of multi barley and hops and their analysis of homebrewing data [inaudible] Speaker 1: so Robert, let's talk about hops. Actually, one trend that I kind [00:09:00] of think is pretty cool and interesting on the technology side of things is that some breweries are using now it's called a super critical hop extracts packet tube full of hops. You pressurize it with CO2 on one end and all of the hot oils are kind of forced out and you're left with all the vegetable matter in the tube and you have all kinds of those. Nice, wonderful, rich oils left out of it. These breweries have taken to using these superhero hop extracts to kind of reduce their losses and beer and also kind of just increase the amount of hot oils you can get into beer and how do we get new hot varieties [00:09:30] and some understanding of how new for hot varieties arise is that they had this group up at Oregon State University. They breed new hops, get different hop varieties, try brewing beers with these new hop varieties, see if they taste good. If they taste good, they'll distribute them to breweries for them to experiment with. If the breweries like them, then they'll become kind of mainstays and you hops propagate by a rhizome. Speaker 5: Yeah, it propagates by Rhizome, which is actually a route modification under the ground and so it's very easy to swap rhizomes with someone who's growing hops and grow your [00:10:00] own because rhizomes are super hardy. They grow in binds, which are essentially creepers and their stem has this super velcro material, which is great to play around with. You just stick it on anything that has a fiber and it'll just latch on it. It's very, very tough. And anyone who's grown this will attest to it. They're really hard to get rid of once you've had them in for a year or so in your garden. Super Tunnel. Yeah. And they grow super tall and they grow super fast. Uh, you're a newly growing hop. Bine will [00:10:30] grow up to, I've heard a foot a day, which is kind of boggling, but I, I have seen it grow several inches a day. Speaker 5: Wow. Well, my hops will probably start a blooming in July or August and they're usually ripened by September or October depending on the season. Initially they're these green almost line green or, or darker green upside down sort of papery chandelier's. Uh, they look very [00:11:00] delicate and beautiful and when they're wet, they're kind of soft to the touch. But when they dry out, they get slightly more Brown and get papery and they have a kind of pollen that you can, that sort of rubs on your fingers. And when they get papery and dry, that's when the oils and the mature, and that's when you're supposed to harvest them. Even at that stage, they're usually a little wet, so you need to dry them. Air Drying is preferred over a oven drying over [00:11:30] the lowest possible temperature setting because obviously oven drying will get a lot more of the volatiles out of the house. Speaker 5: And what does this air drying process do? It just takes the water out. The air drying, partly matures the oils and it removes the grassy flavor because if you ever use wet hops in your beer, it'll taste like a mouthful of grass. The alpha acid that is often talked about by homebrewers is chiefly Humu loan, which is a fluoro all [00:12:00] derivative. And that I summarizes when you boil it into ISO alpha acids. Now, Humu alone on its own is not very soluble, but when you boil it, it gets more soluble. So you actually extract it. It also gets more bitter. The bitterness of course is a little, it gives a little bit of a stringency, which is bracing. But uh, more importantly, uh, hops is the chief antibacterial compound in beer. It Ma, it helps massively [00:12:30] to prevent spoilage. Hops are actually a soporific, right? They are. They're estrogenic. And, um, in fact, one of the, um, other things that I'm going to use them for is make hop pillows, just stuffed them into pillows and uh, apparently they help you sleep at night. Yeah. Speaker 7: This is spectrum. We're talking with the UCF brewers guild. Ryan, does water chemistry matter? The historical example that everyone always cites is the beers that come out of Burton on Trent versus the beers that come out of Dublin. The beer that comes out of Dublin is black and you know, you wonder [00:13:00] why it's black. It's great. You know, perhaps is not black because the, the people of Ireland, uh, enjoy a dark beer. It's, it's black because the water chemistry necessitates that. And the reason that is is because these enzymes that are converting starches to sugars during your mash depend on Ph and barley that it has been roasted for different amounts of time, have different effects on the acidity of your mash water. In Dublin where the water is quite basic, it needs to be acidified by a dark malt, which has a strong [00:13:30] power to acidify water to bring it into the range where these enzymes are active. Whereas if you have water that is already without adjustment at that Ph range, you do not need to to use dark malts and you can create a a lighter beer. I incidentally, the tap water in San Francisco is really good for a pretty diverse range of styles. And why is there water so good? Speaker 6: That's very low on minerals. So it gives you a lot of flexibility to add the minerals you want. It comes a little basic to begin with. So we often [00:14:00] add minerals to our mash to lower the Ph, but it'll, it'll turn out most things we, yeah, there like Florida where my sister lives, the water is cell-free and I don't think you could even brew with it. You know, one of the parameters that will affect how your, your beer tastes in the end is this sulfur to chloride ratio. And I don't think you could add enough chloride there. It's disgusting. So you know, in San Francisco we are, Speaker 5: this is actually funny because usually most a [00:14:30] beer book say, Oh, you know, you should worry about the chloride content of your water because water is chlorinated in most municipal water supplies and [inaudible]. Speaker 7: So do you use regular tap water then or do you filter it in some way reverse osmosis or buy distilled water? Speaker 6: A lot of people will cut their water with distilled water or reverse osmosis water to reduce the mineral content. Not Necessary, at least in San Francisco or anyone who gets their water from Hetch Hetchy, which is sort of a natural filter. So we don't, we don't [00:15:00] cut our water with anything. We add minerals to it for almost every brew [inaudible]. Speaker 5: So I, I started d chlorinating my water with Campton tablets. Do you guys do the same? Do you think that's necessary? I started using a, a sorbic acid, just vitamin C, which basically has the same thing as a Campton tablets. But honestly, I haven't noticed any flavor differences in my beard since I've started. Speaker 6: The San Francisco water report has the chloride content and it's not extraordinarily high. Yeah. So it's probably not a bad thing to do, but it's not necessary. [00:15:30] Yeah. Speaker 5: Yeah. In fact, one of the best ways of removing clothing from water register boil it boil for 15 minutes and you're pretty much getting rid of all the chlorine. So do you think that in the process of boiling all of the sugar and the wart that's equivalent to pre boiling water? I would say so. Uh, especially by the time it hits, I mean, or rather the heat, the yeast hits the work. Um, you're probably clear if a lot of, or [00:16:00] all the clothing that you should basically be worrying about would have just dissipated. Another way of getting rid of clothing is just, just pour water into a pot and just leave it out for hours and hours. So boiling is much more fast and efficient. Is it evaporating? It is. It's available tile. Um, and you know, it just, uh, it ds as the water is, that's what it does. Speaker 5: It just drives all the gasses dissolved gases from the water. The only problem is that that doesn't work for chloramines. So yeah, you can convert the chloramines [00:16:30] into chlorine by adding Campton tablets or a little bit of Campton tablet or a little bit of a citric acid or sorbic acid and then that'll convert into chlorine. And then either through boiling or letting it sit out, the chlorine will evaporate. Yeah. But I mean, I frankly love San Francisco water out of the tap is delicious to drink it. It's really one of the tastiest, sort of an unprocessed waters that I haven't drunk. Speaker 4: What kind of minerals do you add and why? Speaker 6: So we mostly add calcium [00:17:00] chloride and calcium sulfate. We, we basically drive the Ph as low as we can until our mineral additions get excessive. And we just feel like we're making it hard and stupid. Speaker 2: [inaudible]Speaker 4: you are listening to spectrum on k a l x Berkeley. We're talking about the science involved in beer making with members of the [00:17:30] UC Sir Gurus Guild. Kenton. If a person were to just start homebrewing, what do you think is the most important thing that they pay attention to? Speaker 6: I think temperature that is both really important and also one of the things that you get classically terrible advice about. Get a good thermometer. [00:18:00] If you're going to invest in one thing that doesn't come into standard brew kit, Speaker 5: you should consider what the temperature is in your house. You should have thermometers in different places in your house. Figure out what temperature is. If it's 90 degrees in the middle of the summer, you're not bro-ing okay. Unless you have a refrigerator. So, so just the temperature is think about what type of beer you want to make and then you know, brew with the seasons. I think that's the best way to do it. Speaker 6: Ryan, what kind of data [00:18:30] do you record when you're brewing? Speaker 7: We have a really good time brewing. You hear people say all the time that brewing is both art and science, right? In our brewing process and in our brewing theory, the art is in the exploration, but the science is sort of in making sure that we can get back to where we've been Speaker 6: for people. Like I think all of us in the room who are like probably unhealthily obsessed with data and getting it consistent and [00:19:00] being in control. Maybe the biggest obstacle to brewing and getting satisfaction from it was the terrible information that's available on the Internet. When you have a question that you want to answer to and you've just go out into the world looking for it, then some of the information is old and some of it is just like willfully wrong where someone has made the decision and like posted authoritatively about it and they're just wrong. Speaker 7: Yeah, I mean if you Google something and you get your answer from Yahoo Answers, then it's wrong. Right? [00:19:30] But that's basically what you're dealing with when you, when you Google something about beer recipes that no one followed up on, uh, ideas that people have a misinformation pass from one person to another with complete, uh, authoritative tone. Speaker 6: Yeah. So we started pulling together some things. I mean a lot of brewing is has been studied. I mean the breweries know everything and then we, homebrewers are sort of trying to like figure certain things out what we, on what parameters predict deficiency and everything. And so we started pulling together all the formulas, [00:20:00] everything into one place. So we keep track when we brew, we record things like our gravity's, which is the a measure the density of the water, which is a measure of how much is dissolved in the water. And we mostly worry about that being sugar. We feed that in a largely sugar depending on the way we mashed. Uh, so we record our gravity's and we record the lengths the durations are Boyle and things like that. And then we plug it all into what's been an excel sheet, [00:20:30] just a huge excel sheet that we call the beer gulay tricks. Speaker 6: And it basically builds predictions for us. Like we plug in our brewing plan and it will tell us things like the color and the bitterness, the volume that we should get out of it, how strong it should be in the end, how much it should cost to brew the diastolic power. Right. That the same or different as, as you were saying, different grains have a different amount of enzymes but that's sort of known in a rough way. And so it'll tell [00:21:00] you whether you have sufficient grain that will, you know, power you through the mashing step, things like that. And so we put it all in one place, which is online as well. It will be soon to be real metrics. And so you mentioned that you calculate the costs of brewing beer. Speaker 1: Is that mainly just you geeking out or do you, is this really a decision point Speaker 6: whether you brew a beer or not amount? It's not a decision. So we basically want to triumph [inaudible] [00:21:30] the turning point, right? The main thing we look at is our efficiency. And so then we like have a beer that we produced that we love and then we just want to try to make it better. And one thing we can use is like if we're more efficient than it costs less to brew the beer. And that's exciting, but we would never buy less green. Let's save money on it. Speaker 1: So for the wine making industry, they [inaudible] digital refractometers as gravity changes the refractive index of the liquid with which the gravity is changing also changes. And so when you, as the refractive index changes, if you [00:22:00] place this on the surface of a prism, the critical angle of light passing through this prism also changes. And so you can basically place a liquid sample on a prism ShineLight through the prism. And then from that you can kind of backward compute what the gravity of the liquid sitting on the prism is. And so what I'm hoping trying to do once I get a little bit of free time after I'm done with rotations in classes, my first year is to build, is to build a floating sensor that'll sit in my beer, give me real time temperature and gravity measurements with this little prison system. So [00:22:30] if any of you guys have any experience building, stuff like that, I'd love some help this summer. Scott and anyone else, what kind of advice do you have for aspiring homebrewers? One thing I often see with homebrewers is that they're so attached to their beers. The first batch of beer I made, Speaker 5: I dunno if I want to like give it out. Holding onto that beer is pointless. The only way that you're going to get good at brewing beer is taking chances and just and just going for it. So the process is [00:23:00] just extremely robust. It's very difficult to make a bad beer so you can invest at any level you like. We like to, to really geek out and, and understand it. We were obsessed with controlling it, but you don't need to do that to make beer. If you can cook, you can make beer. Homebrewers are the most genial, open, convivial fellows I have ever met. They don't hoard recipes. Home brewers in general are some of the best people to hang out with, especially when we're brewing cause we're probably [00:23:30] at our happiest or close to. It usually consists of consuming homebrewers as well. So if you, oh, I think that's a rule. I think that was written down somewhere. So if you're not doing that, you're breaking some pretty harsh rules. Speaker 1: Well guys, thanks for joining us. Thank you. Our pleasure. Thanks. Speaker 3: And now for some science news headlines, here's Brad swift and Lisa cabbage. Speaker 9: [00:24:00] The Economist reports that Dr. David Kaplan and biomedical researcher at Tufts University who has studied silk for 22 years and devised ways to use silk and biomedical applications, has developed a new way to pack medicines into tiny silk pockets that make the medicines almost indifferent to heat boiling silkworm cocoons in sodium carbonate. Caplin separates out of protein named fibrillin. He mixes the fibro in was salt. Then mixes that solution with the medicines [00:24:30] to be preserved and spreads the results out as a film before freeze drying them. The process immobilizes the medicines molecules preventing them from unfolding and thus losing their potency. Dr Kaplan and his team demonstrated the effectiveness of their new technique by trying it out on the measles, mumps, and rubella vaccine, as well as the antibiotics, tetracycline, and penicillin. The medicines when stored using this process retained 85% potency after six months at 45 degrees Celsius. The next step is to begin human testing [00:25:00] of the silk film medicines. If successful, this process will have enormous benefits for the global distribution of medicines. Currently, most medicines, including vaccines, require refrigeration to retain potency. The World Health Organization estimates that half of all vaccines produced are destroyed because refrigeration is lost at some point during distribution. Speaker 10: Science magazine reports that an international team of plant biologists working with the u s da have found that mitigating [00:25:30] climate change through carbon sequestration actually pumps more carbon into the atmosphere. Increased carbon dioxide stimulates the growth of our boosts dealer. My Corozal fun guy, a mF , a type of fungus that is often found in the roots of most land plants. Experiments were conducted in greenhouses as well as fields of wild oats, wheat and soybeans. Lay Chang post-doctorate fellow in plant science at Penn state said elevated levels of carbon dioxide increased [00:26:00] both the size of AMF colonies and decomposition. AMF colonies are found in the roots of 80% of land plant species and play a critical role in Earth's carbon cycle. The fungus receives and stores carbon. A byproduct of the plant's photosynthesis from its host plant in its long vein likes structures as the carbon transitions to the soil. The AMF triggers additional decomposition of organic carbon near the plant's root systems. This decomposition releases more [00:26:30] carbon dioxide back into the air, which means that terrestrial ecosystems may have limited capacity to haul climate change by cleaning up excessive greenhouse gases. The big fear is that this will turn the soil into a carbon source Speaker 9: rather than a carbon sink. A regular feature of spectrum is a calendar of some of the science and technology related events happening in the bay area. Over the next two weeks. Here's Brad swift and Lisa cabbage. Scott Stevens, [00:27:00] associate professor of fire sciences at the UC Berkeley College of natural resources and a past guest on spectrum will present a lecture entitled fire and Ecosystem Resiliency in California forests Thursday, September 13th from noon until 1:00 PM room one 32 in Mulford Hall on the UC Berkeley campus. The California coastal cleanup day is Saturday, September 15th from eight 30 to noon. Historically, this is the largest statewide volunteer event. The cities [00:27:30] of Berkeley and Oakland are organizing shoreline cleanups. The East Bay regional parks district is also organizing shoreline cleanups along East Bay waterways. Pick up every bit of human made debris you can find and record what you remove. Data collection is important. Your data goes into ocean conservancy's international database. Speaker 9: Used to identify the sources of debris and help devise solutions to the marine debris problem. To get involved and get more details, contact Kevin Fox at the East Bay regional [00:28:00] parks district. Patty Donald at the city of Berkeley and Brin Samuel at the city of Oakland or a search online for California Coastal Cleanup Day on September 16th from 11 to 12:00 PM the UC botanical gardens at 200 centennial drive in Berkeley will present a lecture, small space orchards growing fruit trees in small gardens, Claire and author of California fruit and vegetable gardening. We'll show you two simple techniques for growing [00:28:30] a small orchard in a typical bay area home garden. You'll learn the best fruit varieties, space saving techniques and plant and care for container grown fruit trees and much more copies of Clare's book will also be available for purchase. You must register in advance Speaker 2: [inaudible].Speaker 3: The music you [00:29:00] heard during say show was Palestine and David from his album book and Acoustic Speaker 2: [inaudible].Speaker 3: It is released under a creative Commons license version 3.0 spectrum was recorded and edited by me, Rick Karnofsky and by Brad Swift. Thank you for listening to spectrum. You're happy to hear from listeners. If you have comments about the show, please send them to us via email. Our email address is spectrum [00:29:30] dot klx@yahoo.com join us in two weeks at this same time. Speaker 2: [inaudible]Speaker 3: [inaudible]. See acast.com/privacy for privacy and opt-out information.

Members of the UCSF Brewers Guild (Yug Varma, Kenton Hokanson, Ryan Dalton, Scott Hansen, and Rober Schiemann) discuss the science of beer making.TranscriptSpeaker 1: Spectrum's next. Speaker 2: [inaudible].Speaker 3: Welcome [00:00:30] to spectrum the science and technology show on k a l x Berkeley, a biweekly 30 minute program bringing you interviews featuring bay area scientists and technologists. Speaker 4: Good afternoon. I'm Rick Karnofsky, the host of today's show. Today we're talking about the science of Beer with UCF brewers guild members. You've Varma, Kenton, Hawkinson, Ryan Dalton, Scott Hansen, and Robert Shimon. Can you guys please introduce yourselves and say what your research focuses on? Speaker 5: [00:01:00] Hi, I'm Yogi. I am a post doc and I studied the human microbiome. We study bacteria associated with the human body. Speaker 6: I'm Kenton. I'm a Grad student and I said he synapses and the regulations. Mostly I am concerned with homeostasis and the idea is if you perturb one half of us in attic pair, then the other half somehow recognizes this and quickly adapts itself to maintain normal neuronal function. Speaker 1: I'm Ryan, I'm a graduate student in neuroscience [00:01:30] and I study the olfactory system. My name is Scott Hansen. I'm a graduate student and the questions I've been interested in are how cells interpret signals from their environment. Being a biochemist, I tried to understand how the proteins at the cellular level are being rearranged and forming different complexes to produce shape changes. My name is Robert Shimon. I'm a first year graduate student. I'm setting bioinformatics and uh, I got into brewing beer as an undergrad. When that [00:02:00] my hobbies, I kind of start doing something and I get completely obsessed with it. So I, at first I was, uh, didn't drink beer at all or didn't drink any alcohol and then, uh, had my first taste of beer and then decided within a couple of months that I'd start brewing and haven't looked back ever since. Cool. Speaker 5: Scott, can you please explain what the ucs F brewers guild is? Speaker 1: The UCSI brewers guild was founded by myself and Michael Schulty and Colin does more about three years ago. So we decided to just hang [00:02:30] out every month and just talk about the beer that we were making. Shortly after that, I joined forces with some people at linkedin laboratories and a the Soma San Francisco and they provided a venue for us to start having biannual beer brewing festivals.Speaker 5: Youth, how do we get beer? So beer is a holy confluence of hops, east malted barley or malted grains [00:03:00] and water. In fact, there is an ancient beer law [inaudible] which is the earliest consumer protection law and that says that beer must be only malted barley and hops and water. At that time. They of course did not know that east made beer. That discovery was made by Pester in the late 18 hundreds but essentially that's what beer is. Can you explain to us Robert? So the majority of grains used in brewering are malted grains. [00:03:30] And so what that means is basically after the grain has been harvested, it's taken, it's soaked in water, are allowed to absorb a certain amount of water and then allowed to germinate. And then once it reaches a certain stage of germination, it's roasted too to help germination and prevent the the seed from converting all of the starches into simple sugars. Speaker 5: But it's allowed to germinate long enough such that it produces the enzymes next necessary for the conversion of the starches into the sugars or the other reasons to get out these simple sugars. Some of these simple sugars are available [00:04:00] to the yeast right at the end. The chief reason why some of these start just have to be converted to sugar is because the next step is to roast them. Right? And the roasting process stops the germination, but it also causes a lot of the mired reactions to occur. The different flavors that you get from Malter because of two reactions. One is caramelization, which is just a sugar caramelizing, which gives you the Tophi sort of, you know, sweet caramel flavors. The other is the mired reaction, which will give you anything from bready to bread [00:04:30] CROs to nutty Biscotti chocolaty coffee. You know, that's the progression of flavors depending on how long euros and how dark the roast is. Speaker 5: And so for the Meyer reactions, of course you need amino acids or some nitrogen source and then you need the simple sugar because if you have the complex starch, all it'll do is burn. You're listening to the spectrum on Calex I'm talking to with the UCS have brewers guild. Now, is it fair to say that a lot of the difference in flavor that you get is from this malting process and this roasting process or do you get [00:05:00] differences based on where the multis grown or that kind of barley used for the malt? The variety of multi is important. The where it was grown I think less so. There's two row barley and there's six rolled barley. So two row barley has a lot more enzymes but very little sugar and six roll barleys the opposite. So you want some Touro barley to provide all the enzymes during mashing to break down the starches. Speaker 5: But you need some starches around six row malt is added to just get the heft [00:05:30] of the sugar in and are non barley and grains molted both that took, some are rice is not because rice is just a ton of simple fermentable sugars. Wheat is and Rye. Yes it is oatmeal. No. Okay. Um, you consider that's a non barley. That's a good point. Um, well you can roast oatmeal at home. I don't know if the oats, you get a roasted [inaudible] you get, [00:06:00] it would not be roasted, but people do toast it in their oven. Oh yeah. And that again, there's a little in my yard magic and gives you some roasted oatmeal flavors. So Kenton, the next process is to boil the granite, is that right? Speaker 6: Grain carries it inside of, it kind of starts as like a stored energy source. And what we do as brewers is buy grain that has all this starch. We crush it up and then soak it in water that activates a bunch of enzymes, [00:06:30] which are just little machines that chop up these starches into sugars. A ton of thought and work goes into just turning those starches into sugar using nothing but water at the appropriate temperatures and then flushing it out and we try to flush out as much of the sugar as possible. And then we've made sugary water that also has other compounds from the barley that gives a different characteristics. And then we just will, we boil it and he did that to sterilize it. And also it gives you an opportunity to add things that flavor. It's southern most common [00:07:00] of those obviously as hops. Speaker 6: And when you boil hops, they UI summarize an acid inside of them that turns the the sugar water, which we call wart more bitter. And that's also a time when you can add other things. Coffee, beans, fruit. And what's the spice that we often use? Corn Polo. Oh yeah. We used to the peppers a yeah. Of Coriander. Um, it gives you a chance to dump in anything you like that will influence how the, the final product tastes or if you dump it in right at the very end how it smells. [00:07:30] And so once you've boiled it for as long as you want to, you cool it as quickly as possible trying to keep it from being contaminated by any of the bugs that float around in the air. And then you dump in yeast, which love the sugar that you've put into the water. And so they will just go crazy for a few weeks fermenting when they ferment, they produce CO2 and alcohol and that turns the wart into a beer. Speaker 5: And Ryan does the boiling process change the malt in other ways. Speaker 7: You drive [00:08:00] where it called my yard reactions, which are reactions between diverse sugar molecules and the diverse short proteins and amino acids that occur in the beer. These reactions are essentially a linking of these two molecules and because you, you're creating a very heterogeneous set of compounds, you have a flavor that is very complex and it's very hard to replicate without actually boiling this set of ingredients together. Speaker 2: [inaudible]Speaker 8: [00:08:30] you're listening to spectrum on Calex Berkeley memories at the ucs after his guild are discussing the chemical conversions at the solutions of multi barley and hops and their analysis of homebrewing data [inaudible] Speaker 1: so Robert, let's talk about hops. Actually, one trend that I kind [00:09:00] of think is pretty cool and interesting on the technology side of things is that some breweries are using now it's called a super critical hop extracts packet tube full of hops. You pressurize it with CO2 on one end and all of the hot oils are kind of forced out and you're left with all the vegetable matter in the tube and you have all kinds of those. Nice, wonderful, rich oils left out of it. These breweries have taken to using these superhero hop extracts to kind of reduce their losses and beer and also kind of just increase the amount of hot oils you can get into beer and how do we get new hot varieties [00:09:30] and some understanding of how new for hot varieties arise is that they had this group up at Oregon State University. They breed new hops, get different hop varieties, try brewing beers with these new hop varieties, see if they taste good. If they taste good, they'll distribute them to breweries for them to experiment with. If the breweries like them, then they'll become kind of mainstays and you hops propagate by a rhizome. Speaker 5: Yeah, it propagates by Rhizome, which is actually a route modification under the ground and so it's very easy to swap rhizomes with someone who's growing hops and grow your [00:10:00] own because rhizomes are super hardy. They grow in binds, which are essentially creepers and their stem has this super velcro material, which is great to play around with. You just stick it on anything that has a fiber and it'll just latch on it. It's very, very tough. And anyone who's grown this will attest to it. They're really hard to get rid of once you've had them in for a year or so in your garden. Super Tunnel. Yeah. And they grow super tall and they grow super fast. Uh, you're a newly growing hop. Bine will [00:10:30] grow up to, I've heard a foot a day, which is kind of boggling, but I, I have seen it grow several inches a day. Speaker 5: Wow. Well, my hops will probably start a blooming in July or August and they're usually ripened by September or October depending on the season. Initially they're these green almost line green or, or darker green upside down sort of papery chandelier's. Uh, they look very [00:11:00] delicate and beautiful and when they're wet, they're kind of soft to the touch. But when they dry out, they get slightly more Brown and get papery and they have a kind of pollen that you can, that sort of rubs on your fingers. And when they get papery and dry, that's when the oils and the mature, and that's when you're supposed to harvest them. Even at that stage, they're usually a little wet, so you need to dry them. Air Drying is preferred over a oven drying over [00:11:30] the lowest possible temperature setting because obviously oven drying will get a lot more of the volatiles out of the house. Speaker 5: And what does this air drying process do? It just takes the water out. The air drying, partly matures the oils and it removes the grassy flavor because if you ever use wet hops in your beer, it'll taste like a mouthful of grass. The alpha acid that is often talked about by homebrewers is chiefly Humu loan, which is a fluoro all [00:12:00] derivative. And that I summarizes when you boil it into ISO alpha acids. Now, Humu alone on its own is not very soluble, but when you boil it, it gets more soluble. So you actually extract it. It also gets more bitter. The bitterness of course is a little, it gives a little bit of a stringency, which is bracing. But uh, more importantly, uh, hops is the chief antibacterial compound in beer. It Ma, it helps massively [00:12:30] to prevent spoilage. Hops are actually a soporific, right? They are. They're estrogenic. And, um, in fact, one of the, um, other things that I'm going to use them for is make hop pillows, just stuffed them into pillows and uh, apparently they help you sleep at night. Yeah. Speaker 7: This is spectrum. We're talking with the UCF brewers guild. Ryan, does water chemistry matter? The historical example that everyone always cites is the beers that come out of Burton on Trent versus the beers that come out of Dublin. The beer that comes out of Dublin is black and you know, you wonder [00:13:00] why it's black. It's great. You know, perhaps is not black because the, the people of Ireland, uh, enjoy a dark beer. It's, it's black because the water chemistry necessitates that. And the reason that is is because these enzymes that are converting starches to sugars during your mash depend on Ph and barley that it has been roasted for different amounts of time, have different effects on the acidity of your mash water. In Dublin where the water is quite basic, it needs to be acidified by a dark malt, which has a strong [00:13:30] power to acidify water to bring it into the range where these enzymes are active. Whereas if you have water that is already without adjustment at that Ph range, you do not need to to use dark malts and you can create a a lighter beer. I incidentally, the tap water in San Francisco is really good for a pretty diverse range of styles. And why is there water so good? Speaker 6: That's very low on minerals. So it gives you a lot of flexibility to add the minerals you want. It comes a little basic to begin with. So we often [00:14:00] add minerals to our mash to lower the Ph, but it'll, it'll turn out most things we, yeah, there like Florida where my sister lives, the water is cell-free and I don't think you could even brew with it. You know, one of the parameters that will affect how your, your beer tastes in the end is this sulfur to chloride ratio. And I don't think you could add enough chloride there. It's disgusting. So you know, in San Francisco we are, Speaker 5: this is actually funny because usually most a [00:14:30] beer book say, Oh, you know, you should worry about the chloride content of your water because water is chlorinated in most municipal water supplies and [inaudible]. Speaker 7: So do you use regular tap water then or do you filter it in some way reverse osmosis or buy distilled water? Speaker 6: A lot of people will cut their water with distilled water or reverse osmosis water to reduce the mineral content. Not Necessary, at least in San Francisco or anyone who gets their water from Hetch Hetchy, which is sort of a natural filter. So we don't, we don't [00:15:00] cut our water with anything. We add minerals to it for almost every brew [inaudible]. Speaker 5: So I, I started d chlorinating my water with Campton tablets. Do you guys do the same? Do you think that's necessary? I started using a, a sorbic acid, just vitamin C, which basically has the same thing as a Campton tablets. But honestly, I haven't noticed any flavor differences in my beard since I've started. Speaker 6: The San Francisco water report has the chloride content and it's not extraordinarily high. Yeah. So it's probably not a bad thing to do, but it's not necessary. [00:15:30] Yeah. Speaker 5: Yeah. In fact, one of the best ways of removing clothing from water register boil it boil for 15 minutes and you're pretty much getting rid of all the chlorine. So do you think that in the process of boiling all of the sugar and the wart that's equivalent to pre boiling water? I would say so. Uh, especially by the time it hits, I mean, or rather the heat, the yeast hits the work. Um, you're probably clear if a lot of, or [00:16:00] all the clothing that you should basically be worrying about would have just dissipated. Another way of getting rid of clothing is just, just pour water into a pot and just leave it out for hours and hours. So boiling is much more fast and efficient. Is it evaporating? It is. It's available tile. Um, and you know, it just, uh, it ds as the water is, that's what it does. Speaker 5: It just drives all the gasses dissolved gases from the water. The only problem is that that doesn't work for chloramines. So yeah, you can convert the chloramines [00:16:30] into chlorine by adding Campton tablets or a little bit of Campton tablet or a little bit of a citric acid or sorbic acid and then that'll convert into chlorine. And then either through boiling or letting it sit out, the chlorine will evaporate. Yeah. But I mean, I frankly love San Francisco water out of the tap is delicious to drink it. It's really one of the tastiest, sort of an unprocessed waters that I haven't drunk. Speaker 4: What kind of minerals do you add and why? Speaker 6: So we mostly add calcium [00:17:00] chloride and calcium sulfate. We, we basically drive the Ph as low as we can until our mineral additions get excessive. And we just feel like we're making it hard and stupid. Speaker 2: [inaudible]Speaker 4: you are listening to spectrum on k a l x Berkeley. We're talking about the science involved in beer making with members of the [00:17:30] UC Sir Gurus Guild. Kenton. If a person were to just start homebrewing, what do you think is the most important thing that they pay attention to? Speaker 6: I think temperature that is both really important and also one of the things that you get classically terrible advice about. Get a good thermometer. [00:18:00] If you're going to invest in one thing that doesn't come into standard brew kit, Speaker 5: you should consider what the temperature is in your house. You should have thermometers in different places in your house. Figure out what temperature is. If it's 90 degrees in the middle of the summer, you're not bro-ing okay. Unless you have a refrigerator. So, so just the temperature is think about what type of beer you want to make and then you know, brew with the seasons. I think that's the best way to do it. Speaker 6: Ryan, what kind of data [00:18:30] do you record when you're brewing? Speaker 7: We have a really good time brewing. You hear people say all the time that brewing is both art and science, right? In our brewing process and in our brewing theory, the art is in the exploration, but the science is sort of in making sure that we can get back to where we've been Speaker 6: for people. Like I think all of us in the room who are like probably unhealthily obsessed with data and getting it consistent and [00:19:00] being in control. Maybe the biggest obstacle to brewing and getting satisfaction from it was the terrible information that's available on the Internet. When you have a question that you want to answer to and you've just go out into the world looking for it, then some of the information is old and some of it is just like willfully wrong where someone has made the decision and like posted authoritatively about it and they're just wrong. Speaker 7: Yeah, I mean if you Google something and you get your answer from Yahoo Answers, then it's wrong. Right? [00:19:30] But that's basically what you're dealing with when you, when you Google something about beer recipes that no one followed up on, uh, ideas that people have a misinformation pass from one person to another with complete, uh, authoritative tone. Speaker 6: Yeah. So we started pulling together some things. I mean a lot of brewing is has been studied. I mean the breweries know everything and then we, homebrewers are sort of trying to like figure certain things out what we, on what parameters predict deficiency and everything. And so we started pulling together all the formulas, [00:20:00] everything into one place. So we keep track when we brew, we record things like our gravity's, which is the a measure the density of the water, which is a measure of how much is dissolved in the water. And we mostly worry about that being sugar. We feed that in a largely sugar depending on the way we mashed. Uh, so we record our gravity's and we record the lengths the durations are Boyle and things like that. And then we plug it all into what's been an excel sheet, [00:20:30] just a huge excel sheet that we call the beer gulay tricks. Speaker 6: And it basically builds predictions for us. Like we plug in our brewing plan and it will tell us things like the color and the bitterness, the volume that we should get out of it, how strong it should be in the end, how much it should cost to brew the diastolic power. Right. That the same or different as, as you were saying, different grains have a different amount of enzymes but that's sort of known in a rough way. And so it'll tell [00:21:00] you whether you have sufficient grain that will, you know, power you through the mashing step, things like that. And so we put it all in one place, which is online as well. It will be soon to be real metrics. And so you mentioned that you calculate the costs of brewing beer. Speaker 1: Is that mainly just you geeking out or do you, is this really a decision point Speaker 6: whether you brew a beer or not amount? It's not a decision. So we basically want to triumph [inaudible] [00:21:30] the turning point, right? The main thing we look at is our efficiency. And so then we like have a beer that we produced that we love and then we just want to try to make it better. And one thing we can use is like if we're more efficient than it costs less to brew the beer. And that's exciting, but we would never buy less green. Let's save money on it. Speaker 1: So for the wine making industry, they [inaudible] digital refractometers as gravity changes the refractive index of the liquid with which the gravity is changing also changes. And so when you, as the refractive index changes, if you [00:22:00] place this on the surface of a prism, the critical angle of light passing through this prism also changes. And so you can basically place a liquid sample on a prism ShineLight through the prism. And then from that you can kind of backward compute what the gravity of the liquid sitting on the prism is. And so what I'm hoping trying to do once I get a little bit of free time after I'm done with rotations in classes, my first year is to build, is to build a floating sensor that'll sit in my beer, give me real time temperature and gravity measurements with this little prison system. So [00:22:30] if any of you guys have any experience building, stuff like that, I'd love some help this summer. Scott and anyone else, what kind of advice do you have for aspiring homebrewers? One thing I often see with homebrewers is that they're so attached to their beers. The first batch of beer I made, Speaker 5: I dunno if I want to like give it out. Holding onto that beer is pointless. The only way that you're going to get good at brewing beer is taking chances and just and just going for it. So the process is [00:23:00] just extremely robust. It's very difficult to make a bad beer so you can invest at any level you like. We like to, to really geek out and, and understand it. We were obsessed with controlling it, but you don't need to do that to make beer. If you can cook, you can make beer. Homebrewers are the most genial, open, convivial fellows I have ever met. They don't hoard recipes. Home brewers in general are some of the best people to hang out with, especially when we're brewing cause we're probably [00:23:30] at our happiest or close to. It usually consists of consuming homebrewers as well. So if you, oh, I think that's a rule. I think that was written down somewhere. So if you're not doing that, you're breaking some pretty harsh rules. Speaker 1: Well guys, thanks for joining us. Thank you. Our pleasure. Thanks. Speaker 3: And now for some science news headlines, here's Brad swift and Lisa cabbage. Speaker 9: [00:24:00] The Economist reports that Dr. David Kaplan and biomedical researcher at Tufts University who has studied silk for 22 years and devised ways to use silk and biomedical applications, has developed a new way to pack medicines into tiny silk pockets that make the medicines almost indifferent to heat boiling silkworm cocoons in sodium carbonate. Caplin separates out of protein named fibrillin. He mixes the fibro in was salt. Then mixes that solution with the medicines [00:24:30] to be preserved and spreads the results out as a film before freeze drying them. The process immobilizes the medicines molecules preventing them from unfolding and thus losing their potency. Dr Kaplan and his team demonstrated the effectiveness of their new technique by trying it out on the measles, mumps, and rubella vaccine, as well as the antibiotics, tetracycline, and penicillin. The medicines when stored using this process retained 85% potency after six months at 45 degrees Celsius. The next step is to begin human testing [00:25:00] of the silk film medicines. If successful, this process will have enormous benefits for the global distribution of medicines. Currently, most medicines, including vaccines, require refrigeration to retain potency. The World Health Organization estimates that half of all vaccines produced are destroyed because refrigeration is lost at some point during distribution. Speaker 10: Science magazine reports that an international team of plant biologists working with the u s da have found that mitigating [00:25:30] climate change through carbon sequestration actually pumps more carbon into the atmosphere. Increased carbon dioxide stimulates the growth of our boosts dealer. My Corozal fun guy, a mF , a type of fungus that is often found in the roots of most land plants. Experiments were conducted in greenhouses as well as fields of wild oats, wheat and soybeans. Lay Chang post-doctorate fellow in plant science at Penn state said elevated levels of carbon dioxide increased [00:26:00] both the size of AMF colonies and decomposition. AMF colonies are found in the roots of 80% of land plant species and play a critical role in Earth's carbon cycle. The fungus receives and stores carbon. A byproduct of the plant's photosynthesis from its host plant in its long vein likes structures as the carbon transitions to the soil. The AMF triggers additional decomposition of organic carbon near the plant's root systems. This decomposition releases more [00:26:30] carbon dioxide back into the air, which means that terrestrial ecosystems may have limited capacity to haul climate change by cleaning up excessive greenhouse gases. The big fear is that this will turn the soil into a carbon source Speaker 9: rather than a carbon sink. A regular feature of spectrum is a calendar of some of the science and technology related events happening in the bay area. Over the next two weeks. Here's Brad swift and Lisa cabbage. Scott Stevens, [00:27:00] associate professor of fire sciences at the UC Berkeley College of natural resources and a past guest on spectrum will present a lecture entitled fire and Ecosystem Resiliency in California forests Thursday, September 13th from noon until 1:00 PM room one 32 in Mulford Hall on the UC Berkeley campus. The California coastal cleanup day is Saturday, September 15th from eight 30 to noon. Historically, this is the largest statewide volunteer event. The cities [00:27:30] of Berkeley and Oakland are organizing shoreline cleanups. The East Bay regional parks district is also organizing shoreline cleanups along East Bay waterways. Pick up every bit of human made debris you can find and record what you remove. Data collection is important. Your data goes into ocean conservancy's international database. Speaker 9: Used to identify the sources of debris and help devise solutions to the marine debris problem. To get involved and get more details, contact Kevin Fox at the East Bay regional [00:28:00] parks district. Patty Donald at the city of Berkeley and Brin Samuel at the city of Oakland or a search online for California Coastal Cleanup Day on September 16th from 11 to 12:00 PM the UC botanical gardens at 200 centennial drive in Berkeley will present a lecture, small space orchards growing fruit trees in small gardens, Claire and author of California fruit and vegetable gardening. We'll show you two simple techniques for growing [00:28:30] a small orchard in a typical bay area home garden. You'll learn the best fruit varieties, space saving techniques and plant and care for container grown fruit trees and much more copies of Clare's book will also be available for purchase. You must register in advance Speaker 2: [inaudible].Speaker 3: The music you [00:29:00] heard during say show was Palestine and David from his album book and Acoustic Speaker 2: [inaudible].Speaker 3: It is released under a creative Commons license version 3.0 spectrum was recorded and edited by me, Rick Karnofsky and by Brad Swift. Thank you for listening to spectrum. You're happy to hear from listeners. If you have comments about the show, please send them to us via email. Our email address is spectrum [00:29:30] dot klx@yahoo.com join us in two weeks at this same time. Speaker 2: [inaudible]Speaker 3: [inaudible]. Hosted on Acast. See acast.com/privacy for more information.

Two hundred years ago, the larger than life abundance of animals and wilderness in this country lent itself to superstitions and tall tales. Myths grew up around animals and people which weren't always accurate, but alot of fun to tell. One animal which became the object of fear and mythical evil was the wolf. We now know that wolves are far from evil and play a very important role in forest ecosystems, keeping deer and elk populations in check. But perhaps equally as important is the role the wolf played in the lives of native people for hundreds of years. Tribes like the Nez Perce of Idaho greatly admired the wolve's hunting prowess and familial structure, and adopted many of the wolve's traits into their own tribe. Join me now for a journey into the world of wolves. Special thanks to the wonderful musicians and sound artists who contributed to this episode of Our Blue World: David Arkenstone "Yosemite," Peter Buffett "Yonondio," Alasdair Fraser "Lament for Hetch Hetchy." Natural sounds from Dan Gibson and Lang Elliott.

The San Francisco Public Utilities Commission is hard at work on a $4.6 billion, decade-long construction project to overhaul the Hetch Hetchy water system, which delivers water from the Hetch Hetchy reservoir in Yosemite National Park and five local reservoirs to 2.5 million residents in the Bay Area.

National Parks Traveler Editor Kurt Repanshek interviews Mike Marshall and Robert Hanna of Restore Hetch Hetchy.

In March 2006, Tom Philp, Pulitzer Prize winning editorial writer for the Sacramento Bee spoke on efforts to restore Hetch Hetchy Valley and other water issues to the Sierra College class named Interdisciplinary 6: The Sierra Nevada. Listen Biography Tom Philp has been an editorial board member at The Sacramento Bee since 1997. An associate […]

Rising out of the late, lamented Athens band Oh-OK, Hetch Hetchy is a name true heads know. The duo of Lynda L. Limner and Jay Totty produced gloriously oblique music which occupied its own uniquely art-damaged space. Swelling their ranks to a sextet onstage, they floated into the SNAP studio on May 31, 1990, in support of their sole full-length album, “Swollen.”