Mappa Cibi et Aquae

DO

  

MAPPA CIBI ET AQUAE Edited by Sarah Jacczak / SFSU Robert Moore / UNL William Pauley / SFSU AJ Oglesby / UNL Mariana Serrano / SFSU Joshua Thorne / UNL

This edition Š 2014 Courtesy of The Department of Art + Art History University of Nebraska-Lincoln

Introduction

by Joshua Singer

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AQU

The publication you are viewing is the collaborative effort of the advanced graphic design classes at San Francisco State University and University of Nebraska-Lincoln in the Spring semester of 2014.

The images, narratives really, you see here are the result of a design research project investigating the themes and systemic connections between water for food within the classes’ respective regions.

The project presented readings, exercises and prompts to students to spark research, discourse, and explorations culminating in graphic design artifacts visualizing these themes and systems. This work started with a view of human systems–and its relation to food and water– around the following themes: Mobility Wellness Nourishment Entertainment Energy Security Governance Waste Information Shelter Commerce Information These systems are highly interconnected, and can be characterized by the flow of physical resources and related services into, out of, and within the bounds of the society. More specifically, students explored how water is related to food production, distribution, processing, manufacturing, disposal etc. From here students developed designs both technical and poetic as a means to stimulate thought around these complex issues and their deep connection to our lives and well being. They visualize as a means to provoke or inform about the future, problems, utility, sustenance, desire, and fear–to name a few.

The title, Mappa Cibi et Aquae, makes reference to the term Mappa Mundi, the world maps created during medieval Europe. “… mappae mundi were never meant to be used as navigational charts and they make no pretense of showing the relative areas of land and water.

Rather, mappae mundi were schematic and were meant to illustrate different principles.”

And so it is a map of food and water, so to speak. Or an atlas of a view of the world (atlases have a point of view, a perspective of their

SPRING

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own that makes the world in a certain image.) These views are specific, opinionated, and relative, but construct a world nonetheless.

It may be familiar at times and uncanny at others, but this is usually necessary in the act of storytelling, and what else is a map or an atlas but a story. The story is simple and complex.

The universe is an incredibly complex place. For us, things can be incredibly simple. Without food and water there is no universe to speak of. That being said, our universe is an incredibly complex place where food and water play pivotal roles in our social, political, cultural, mythological, emotional, physical lives.

The work here attempts to make some sense of it. Not to figure it out, or to even have some answers, but simply to think about it in a visual way offering some observations and provocations. What predominates here, and insightfully so, is a question: What do we make of the crises we have brought upon ourselves? How did we get here? Where is here?

A provocation might sound a bit harsh and might have us think that there is little use when there is so much real and tangible work to be done. But, provocations incite us to consider and to place squarely in front of our eyes (and minds) important thoughts and questions so that we must at least address them in our minds.

Flipping through these pages one will notice a mix of prose and poetry. Both have their functions and are often good compliments to the other. Facts help us confirm and validate a complex and often opaque world. Poetry helps us make connections that are not so obvious and view the seemingly known world in new ways.

“Mappa Mundi.� Wikipedia, the Free Encyclopedia, March 25, 2014. http://en.wikipedia.org/w/index.php?title=Mappa_mundi&oldid=601215836

Authors

San Francisco State University DAI 525 / Advanced Graphic Design Ingrid Alfaro Nick Baldassini Judy Chu Ted Davis Sarah Jaaczak Michelle Lester Chelsea Lowery Mandana Macdougal William Pauly Mariana Serrano Foster Stevenson Joshua Singer, Instructor University Of Nebraska Lincoln GRPH 421 + 426 / Advanced Graphic Design Alexandria Anderson Alyssa Brunswick Alysia Dirks Joseph Gentzler Wendy Huynh Karley Johnson Amanda Kessler Rachel Kocarnik Nancy Le TeyAnjulee Leon Kristopher Mangrum Robert Moore Emma O’Connell A.J. Oglesby Randall Owens Paul Raymond Nicholas Sharon Joshua Sisco Joshua Thorne Stacy Asher, Instructor

TAKE IT BACK

WASTE

NOT

WANT

Sarah Jacczak/SFSU

NOT

Judy Chu / SFSU

Mariana Serrano / SFSU

Alcohol production and consumption in the United States Is that really a question?

9.0 8.5 8.0 7.5 7.0 6.5 6.0 5.5 5.0 4.5 4.0 3.5 3.0 2.5 2.0 1.5 1.0 0.5 0.0

My Thoughts About it.

Beer

Wine

Since the colonization of The United States Of America alcohol has been a major part of culture. The reasons that Alcohol was such a large part of our culture was the lack of access to clean water and the over production of corn.

Now in modern times alcohol has become such a large part of our social life and the production has increased immensely. This industries create jobs for millions of americans and help our economy, But they also use tens of millions of gallons of water in the production of the beverage, and that doesn’t even cover all of the water used in sanitization and growing the grains. Is it wise to produce alcohol at theses quantities? Do we actually need to drink alcoholic beverages? Maybe alcohol is the key to our predicament, since we don’t need clean water to produce the beverages. I don’t have the answers but the question does beg to be asked.

Spirits

Alcohol consumed Water used

85%

9%

6%

Beer Wine Spirits

Consumption of Alcohol In the U.S. and Top Producer By State

Dakota Spirits

Grand Teton

Big Sky Laughing Dog

Laughing Sun

Red Hook

Widmer Brothers

Sierra Nevada

Great Basin

2.50 or over 2.25-2.49 2.00-2.24 1.99 or below

Four Peaks

High West Whiskey Coors

Santa Fe

Gallons of alcohol per person Shiner Rock

Nebraska Nebraska

Templeton Rye Templeton Rye Budwieser Budwieser Hill Farmstead Hill Farmstead

Grain Belt Grain Belt Goose Island Goose Island Miller Miller

3 Floyds 3 Floyds Bells Bells

Hoppin’ Frog Hoppin’ Frog

Allagash Allagash

Yuengling Yuengling Brooklyn Brooklyn

Smuttynose Smuttynose Narragnsett Narragnsett

Samuel Adams Samuel Adams

Willimantic Willimantic Jager Jager

Flying Flying

Moonshine Moonshine

Dogfish Head Dogfish Head Laird && company Laird company Jim Beam Jim Beam Highland Highland Jack Daniel’s Jack Daniel’s

Sweet Tea Firefly Sweet Tea Firefly

Good People Good People

Sweet Water Sweet Water

Cat Head Cat Head Southern Comfort Southern Comfort

Cigar City Cigar City

Diamond Beer Diamond Beer

Texas Sux Texas Sux

AJ Oglesby / UNL

Tallgrass Tallgrass

Ingrid Alfaro / SFSU

Drought at State Level Over the past few years the United States has been rocked by several

weather anomalies which then results in multiple regions of the United States in different states of emergency. Recently California is under a severe drought when Nebraska felt a similiar situation two years ago.

Clip from ScienceCast: California Drought Click above to view

Sierra Nevada Comparisons from Earth Observatory Click on image to view

Across the page is how two states, Nebraska and California, compare to each other in precipitation.

As well as how these two state’s averages compare to the country as a whole. The next pages look at California and Nebraska at two specific points in time.

Also indicated are the two states main concern of where they draw water from. For Nebraska this is the Ogallala aquifer that covers nearly the entirety of the state. As for California they rely on the run off from the Sierra Nevada mountains.

Nebraska and California Preciptiations (January-December in Inches) 2001

2000

14 20

20 02

03 20

30 28 26 24 22

201 3

20 18 16

2004

14 12

2012 0

10

1 201

2005

20 06

20 10

07 20 California Avg. Nebraska Avg. United States Avg. Nebraska Precipitation California Precipitation

00

2008

200 9

Specific Time of Drought in Two States Nebraska

(Septermber 18th, 2012)

Dependent on

California

(February 18th, 2014)

Amanda Kessler / UNL

Dependent on

WAT...ER

In the world there is nothing more submissive and weak than water.

Yet for attacking that which is hard and strong nothing can surpass it.

Lao Tzu

California Apples, Apricots, Artichokes, Arugula, Asparagus, Avocados, Basil, Beets, Belgian Endive, Blackberrries, Blueberries, Boysenberries, Broccoli, Broccoli raab, Brussels sprouts, Cabbage, Cantaloupes, Cardoons, Carrots, Cauliflower, Celeriac/celery root, Celery, Chard, Cherries, Chickpeas Chiles, Clementines, Collard greens, Corn, Cucumbers, Edamame, Eggplant, Escarole, Fava beans, Fennel, Fiddleheads, Figs, Garlic, Gooseberries, green garlic, Grapefruit, Grapes, Green almonds, Green beans, Green Onions, Horseradish,Huckleberries, Artichokes, Kale, Kiwis, Kumquats, Leeks,Lemongrass, Lemons, Lettuce, Limes, Mandarins, Mangos, Marionberries, Melons,Mint,Morels, Mushrooms Mushrooms, Nectarines, summer, Nettles, New Potatoes, Okra, Onions, Oranges, Oranges , Oregano, Parsley, Parsnips, Peaches, Pears, Pea greens, Peas and pea pods, Sweet Peppers, Persimmons, Plums & pluots, Pomegranates, Pommelos, Potatoes, Pumpkins, fall Quinces, Radicchio, Radishes Rapini, Raspberries, Rhubarb, Rosemary, Rutabagas, Sage,Salsify,Scallions, Shallots, Shelling beans, Snowpeas, Sorrel, Spinach, Spring Onions, Squash, Stinging Nettles, Strawberries, SunchokesSweet Onions,Sweet potatoes, Tangerines,Thyme, Tomatillos, Tomatoes, Turnips, Watercress, Watermelons, Zucchini, Zucchini Blossoms

W

Nebraska

Asparagus, Basil, Beets, Blackberrries, Blueberries, Broccoli, Brussels sprouts, Cabbage, Cantaloupes, Carrots, Cauliflower, Celeriac/celery root, Celery, Chard, Cherries, Cilantro, Corn, Cucumbers, Eggplant, Fava beans, Fennel, Garlic Grapes, Green beans, Green Onions/Scallions, Herbs, Kale, Leeks, Lettuce Melons, Morels, Mushrooms, Onions, Parsley, Parsnips, Peaches, Pears, Peas and pea pods,Peppers (sweet), Persimmons, Plums & pluots, Potatoes, Pumpkins, Radishes, Raspberries, Rhubarb, Shelling Beans, Spinach, Squash Strawberries, Tomatoes, Turnips, Watermelons, Zucchini, Zucchini Blossoms

Mandana Macdougall / SFSU

HOW MUCH DO WE WASTE?

Half the food produced in the US is wasted between the farm and the fork.

This is how much water it takes to make 1 gallon of milk

throwing away 1000 gallons of milk

throwing away 1000 gallons of water

Water Footprint of Pizza Pizza in the US uses: 317 Gallons Mozzarella= 158 gallons Wheat Flour= 139 gallons Pizza dough: 50-60% water Tomato Puree= 19 gallons

SFSU SUSTAINABILITY Recycling Resource Center started in 1980s and the student group “eco students” started in 2002.

75% Diversion by 2010 with a goal of Zero Waste by 2020!

Recyclable Items Batteries Binders Bottles & Cans Cardboard E-wastes Glass Green Waste Hazardous Waste Keys Kitchen Grease Light Bulbs Meatl/Wood Paper Personal Mobile Phones Plastic Refrigerators Shredded Paper Textbooks Toners/Cartridges

For more information visit this site: http://sustain.sfsu.edu/index

UNL RECYCLE

The city of Lincoln joined Nebraska program, WasteCap in 2002. UNL started recycling around 2005.

Go Green for Big Red

City of Lincolns’ goal is to be 34% zero waste by 2040. only 34% zero waste?

cardboard mixed office paper newspaper beverage containers steel cans plastic containers pallets printer cartridges toner cartridges waste oil For more information visit this site: http://recycling.unl.edu/

Alysia Dirks / UNL

Recyclable Items

“CALIFORNIA, SUPPLIER OF NEARLY HALF OF ALL US FRUITS, VEGGIES, AND NUTS IS ON TRACK TO EXPERIENCE THE DRIEST YEAR IN THE PAST HALF MILLENNIUM. FARMS USE ABOUT 80 PERCENT OF THE STATE'S "DEVELOPED WATER," OR WATER THAT'S MOVED FROM ITS NATURAL SOURCE TO OTHER AREAS VIA PIPES AND AQUEDUCTS. PRODUCTION RATES FOR THIRSTY CROPS LIKE ALFALFA AND COTTON HAVE ALREADY DIMINISHED SIGNIFICANTLY IN THE LAST FEW YEARS. BETWEEN 2006 AND 2010 ALONE, THE AMOUNT OF LAND IRRIGATED FOR COTTON FELL BY 46 PERCENT. IN ADDITION TO FARMS, THE DROUGHT AFFECTS MUNICIPAL WATER SUPPLIES. THERE IS SO LITTLE WATER THIS YEAR THAT SOME PLACES ARE IN DANGER OF RUNNING OUT—AND UNDRINKABLE BECAUSE OF THE HIGH CONCENTRATION OF POLLUTANTS.”

Mariana Serrano / SFSU

THE LITTLE THAT IS LEFT COULD SOON BECOME

ALTERING THE IGNORANCE What can I gain from educational preservation and eco programs?

EDUCATING THE FUTURE ABOUT THE FUTURE OF OUR PLANET

KNOWLEDGE WHY TO EDUCATE: The earlier the better.

HEALTH

ENERGY

BODY AWARENESS

Declarative memory: A childs long-term memory development starts as early as 2 years.

Brain development starts before the age of 5, when they start kindergarden.

EXPLORE IGNORE

community through water and food. The more they learn, the longer they live.

OTHERS THAT HAVE BENEFITED PROJECT LEARNING TREE PROJECT WILD LEARNING GROUND SKOLANS UTERUM SCHOOLYARD HABITATS CAMP REVIVAL CHILDLIFE PRESERVES

In order to go forward with the future, we must look to the past for answers.

Great Britain Great Britain Canada Sweden National Wildlife Federation San Diego, California Bainbridge Island, Washington

AJ Oglesby / UNL

Children can have a new perspective on life by taking classes devoted to the preservation of their

YOU have to make the choice.

BRIDGING THE GAP CONSERVING WATER Water Usage in California & Nebraska

BETWEEN CITIES

NE

GROUNDWATER is ESSENTIAL in

of the states public drinking water and nearly all of it’s private water supply are from ground water sources

30% - TOILET 18% - WASHER 18% - SHOWER

9% - LEAKS

20% - FAUCET

5% - OTHER

The Link Between States

CA

NE

DAIRY

HOGS

BEEF

BEEF

THE FIRST STEP IS TO INFORM. THE SECOND STEP IS TO EDUCATE.

NEBR

CALI

FORN

3.4 MILLION PEOPLE Die each year from a water related disease THAT IS ALMOST THE ENTIRE CITY OF LOS ANGELES

ASKA

IA

1. Grapes 2. Almonds 3. Nursery Products 4. Lettuce 5. Berries

Ali Anderson / UNL

olives rice sugar beets oranges and lemons

cattle corn wheat, oats, rie, barley swine

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1. Strawberries 2. Oranges 3. Apples 10.

4.Green pepper 5. Red pepper 6. Roma tomato 7. Blueberries 20.

8. Blackberries 9. Green leaf lettuce 10. Almond milk (vitamin E) 11. Orange juice 12. Milk 30.

13. Miracle whip 14. Ketchup 15. Mustard 16. Soy sauce 40.

17. Parmesan cheese 18. Chipotle marinade 19. Mayo 20. Ranch 21. Italian dressing 50.

22. Smoky mustard 23. Strawberry jelly 24. Grape jelly 25. Sriracha 26.

Dorothy Lynch 60.

27. Italian 28. Plum syrup 29. Relish 30. Cookies BBQ 70.

31. Grease 32. Irish cream 33. Maple syrup 34. Coffee creamer - Caramel 35. Coffee creamer - pumpkin 36. Chocolate syrup 37. Salsa 38. Pho 39. Biscuits 40. Ground beef 41. Bagels 42. Yoplait yogurt 43. Ginger mustard 44. Eggs 45. Pasta sauce 46. Velveeta 47. Sour cream 48. Cinnamon rolls 49. Egg whites 50. Margarine 51. Blue moon 52. Totinos pizza 53. Woodchuck 54. High life 55. Diet coke 56. Yellow tail Moscato

57. Yellow tail Sweet White Roo 58. Yellow tail Strawberry 59. Boulevard Wheat 60. Little smokies 61. Colby jack cheese 62. Mozzarella cheese 63. Tortillas 64.Honey ham sandwich meat 65. Turkey sandwich meat 66. Cream cheese 67. Sliced cheese 68. Spinach 69. Carrots 70. Onion

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1. Chocolate chips 2. White chocolate chips 3. Chocolate stars 4. Heath chips 5. Honey ham sandwich meat 6. Turkey sandwich meat 7. Old bananas 8. Cheese 9. Tater tots 10. Frozen vegetables 11. Whipped cream 12. Ground beef 13. Ground turkey 14. Chicken 15. Ground turkey 16. Totinos pizza 17. Vanilla ice cream 18. Ice cream cake 19. Bread 20. Pie crusts 21. Pita bread 22. Frozen mangoes and strawberries 23. PowerIce Popsicle

1. Lay’s Au Gratin Chips 2. Lay’s Kettle BBQ chips 3. Saltinas corn chips 4. Whole wheat bread 5. Minute rice 6. Kraft Macaroni and cheese 7. Hamburger helper 8. Ramen 9. Popcorn 10. Clif bars 11. Hard taco shells 12. Pudding cups 13. Chewy granola bars 14. Ritz 15. Wheat thins 16. Coconut oil 17. Peanut butter 18. Cappuccino mix 19. Hot chocolate mix 20. Dried cranberries 21. Pop tarts 22. Coffeeeeeeeeeeeeeeeeeee 23. Raspberry honey mustard 24. Limon pepper rub 25. Roasted red pepper and onion dip 26. Real maple syrup 27. Protein powder

28. PAM 29. Pancake mix 30. Powdered sugar 31. Sugar in the raw 32. Refried beans 33. Chef boyardee 34. Canned corn 35. Canned green beans 36. Chicken noodle soup 37. Hot picante sauce 38. Mild picante sauce 39. Black beans 40. Pinto beans 41. Soy protein 42. Canned carrots 43. Apple cider mix 44. Lasagna noodles 45. Spaghetti noodles 46. Penne noodles 47. Oatmeal 48. Rotel 49. Potatoes 50. Onions 51. Red Onions 52. Vegetable oil

Alyssa Brunswick / UNL

“Get Big or Get Out�

Earl Butz was Secretary of Agriculture from 1971 -1976.

He made dramatic changes to policy governing the amount of produce grown in the U.S. This resulted in the overproduction of corn, and ushered in a new era of cheap, corn based foods.

Some saw this as a blessing, others a curse. We spend a lot less of our income on food as we did decades ago, but the food we buy is often unhealthy.

William Pauley / SFSU

WHO IS USING YOUR

Maize

An ear of corn averages 800 kernels in 16 rows.

A pound of corn consists of approximately 1,300 kernels.

100 bushels of corn produces approximately 7,280,000 kernels.

Each year, a single U.S. farmer provides food and fiber for 129 people - 97 in the U.S. and 32 overseas.

Ca lif

ge

Land U a i n sa r o

25% Farming/ Ranching

75% Other

=

5 Million Dollars in Agricultural Cash Recipts

http://www.campsilos.org/mod3/students/index.shtml http://www.farmland.org/documents/AFT-CA-Agricultural-Land-Loss-Basic -Facts_11-23-09.pdf http://www.campsilos.org/mod3/students/index.shtml

In the U.S., corn production measures more than 2 times that of any other crop.

California being the largest market for Nebraska corn, taking about 145 million bushels of Nebraska corn mostly for livestock and poultry last year.

=

5 Million Dollars in Agricultural Cash Recipts

Nebraska Department of Agriculture website http://www.nebraskacorn.org/main-navigation/corn-production-uses/use-stats/ http://www.nebraskacorn.org/main-navigation/corn-production-uses/uses-of-corn/

WHO IS USING YOUR 3 rd Place

Corn

(U.S.)

Corn for grain production, 2013 – 1,623,500,000 bushels Corn Exports, 2012 – $1,149,600,000 For the 2012-13 marketing year (September 1, 2012 through August 31, 2013), it is estimated that 82% of Nebraska’s 1.292 billion bushels produced during the year will be used within the state, with just 18% shipped out of state, or in residual or carryout.

46% Ranching

ka Land U s a s r b

e ag

Ne

9% Other

45% Farming

Emma O’Connell / UNL

Michelle Lester / SFSU

1951

1970

Since the early 1800’s, agriculture has boomed, and allowed us to sustain more people with even longer lifespans. In the 1950’s a noticable spike in population along with spikes in food production and water usage show a correlation that continues on even today. With the growth in population comes the consumption of more water, and the production of more food.

Food Production, Population and Water Usage.

A steady incline in water usage can be seen as population rises. With each spike, water usage and food production spike as well. In the 1970’s the booming farm industry sets off a spike in food production. Thanks to Earl Butz, the Secretary of Agriculture, the overproduction of farmed goods had really taken off, and begins to make food less nutritious. After this, the food industry starts to lead the curve and begins controlling when these spikes occur. This can be seen again in the early 1980’s when we begin massive amounts of food exports to other nations. With an over abundance of food, people no longer

http://nationalatlas.gov/articles/water/a_wateruse.html http://nationalatlas.gov/articles/water/a_wateruse.html

worry about not getting fed and towards the end of the baby boomers had made the population rise more than 75 million alone. It goes without saying that spikes in water usage fallowed. Then there was a small decline in the rate of our population growth due to the exporting of our food and the decline of the baby boomers. This also correlates with the Reagan Economic Boom from 1982 to 1989. Some say this was the strongest boom in history and still has effects on the economy today. Leading into the 1990’s things begin to even out slightly. Water consumption and population rise steadily.

1983

1990

2012

Overpopulated, Overproduced, Overconsumed, Though the 90’s may have not contributed to producing more, it was the longest period of peace and technological advancment in history.

This meant the the lifespan average grew exponentialy. This was due to medical advancment and the absense of war. Now with all the children from the baby booming years becoming adults, our active population had never been higher. This lead to another increase in water consumption as well as a booming trade industry. Food was being produced faster and faster, and after the North American Free Trade Agreement, quite a bit of our food was being exported to Canada and Mexico.

Soon after, the stability of our economy started to fall, and the most recent decline in economic

Gwynn Guilford and Ritchie King - http://qz.com/93900 Gwynn Guilford and Ritchie King - http://qz.com/93900

growth happens in the 2000’s. With technology on the rise, and the population at a steady incline, water usage and food production really hadn’t ever stopped since the 1950’s. In the last decade, advancments in medical and productive agriculture have started to create another spike. With an increase in Genetically Modified foods, and the mass overproduction of farmed goods, food has come to the lowest point of nutritional value in history. “The Dilution Effect” where the nutrition of the original food is spread out over the mass amount made through modification, has lead us to produce food with empty calories, and less of what our bodies need to be healthy.

Food Then Current production decisions result in food processors’ using artiffcially cheap high fructose corn syrup and hydrogenated soy oil in most processed foods, helping to make sweets and fats convenient and inexpensive for consumers. In addition, 60% of the US corn crop and 47% of the soy crop are used to produce grain feed for livestock,74 not counting what is needed to feed poultry and fish. That figure also does not include the substantial amount of domestically produced corn and soybeans exported for use as animal feed overseas. Artiffcially low grain prices represent a sizeable benefit to the industrial meat industry.

Genetic modification is making our modern food less nutritious than it used to be, according to a report given to MomsAcrossAmerica4 by an employee of De Dell Seed Company (Canada's only non-GMO corn seed company).

protein fiber Vitamins calories

protein fiber

It offers a stunning picture of the nutritional differences between genetically modified (GM) and non-GM corn. Clearly, the former is NOT equivalent to the latter, which is the very premise by which genetically modified crops were approved in the first place.

Vitamins calories

Here’s a small sampling of the nutritional differences found in this 2012 nutritional analysis on modern corn: Calcium: GMO corn = 14 ppm / Non-GMO corn = 6,130 ppm (437 times more)

protein fiber

Magnesium: GMO corn = 2 ppm / Non-GMO corn = 113 ppm (56 times more) Manganese: GMO corn = 2 ppm / Non-GMO corn = 14 ppm (7 times more)

http://www.apha.org/advocacy/policy/policysearch/default.htm?id=1361

Vitamins calories

Food Now fiber Vitamins calories

protein fiber Vitamins calories

protein fiber Vitamins calories

Methods used to increase crop yield (including planting crops closely, soil tilling, and planting the same crop year after year in the same field) can deplete the soil nutrients available for uptake and therefore lower crop nutritional quality. In addition, farmers typically use seeds bred for high yield, pest resistance, and other qualities rather than for nutritional value. One study found declines in key nutrients in many foods between 1950 and 1999 and attributed them to the choices of crop varieties planted.

By 2050, the population will jump to 9 billion. The question is, can the machine continue to keep up?

The answer is: not really. Already, demand for food is straining the planet’s ability to produce it, as the Earth Policy Institute highlights. Meat production has increased more than 600% since 1950, and demand certain types of meat are already taxing the limits of the Earth’s ability to produce them!

“Throughout the ages, our farming ancestors have chosen the least bitter plants to grow in their gardens. It is now known that many of the most beneficial phytonutrients have a bitter, sour or astringent taste. Second, early farmers favored plants that were relatively low in fiber and high in sugar, starch and oil. These energy-dense plants were pleasurable to eat and provided the calories needed to fuel a strenuous lifestyle. The more palatable our fruits and vegetables became, however, the less advantageous they were for our health.” - New York Times Yet over 85 percent of our food is made using Genetic Modification! Mainly for increasing yeilds, and no modifications have been made for nutritional increases or health reasons...

http://articles.mercola.com/sites/articles/archive/2013/06/11/modern-food-nutritional-content.aspx

Joshua Sisco / UNL

protein

Ted Davis / SFSU

NEBRASKA: LEADER IN GROUNDWATER IRRIGATION

by Joshua Thorne

With the current drought and conditions in California, let us take another look at our greatest water source in Nebraska. The Ogallala / High Plains Aquifer Accounts for 30% of the nation’s groundwater use for irrigation.

O G A L L A L A

A Q U I F E R Areas with saturated thickness of 400-1200 feet Reaches to 8 separate states Provides drinking water to over 80% of people who live within its regions Areas with water-levels in decline 100+ feet in 2011 Covers 174,000 square miles

WE KNOW THE VALUE OF WATER WHEN THE WELL RUNS DRY +Benjamin Franklin

“The state has essentially reached its maximum development limits...there is no more development frontier.

From now on, Nebraskans, from the individual water user up through our policy arena, will need to wisely manage our water resources for a sustainable future.”

Bruce Johnson, 2009

University of Nebraska-Lincoln agricultural economist

“Nevertheless, the issues of intergenerational equity should be addressed now when there is less pressure to decide one way or another.

Michael Glantz, 1989

O F

N E B R A S K A 2013: Irrigated 7.17 millions acres by groundwater 2013: Highest groundwater withdrawals out of the 8 states 2013: Crops sales of $3,543,800,000 from groundwater 2013: 16,000 farms, 93.68% of all farms are irrigated 2009: Three out of four irrigated acres use center-pivot irrigation 2007: Counties with 100,000 to 330,000 irrigated acres 2009: NE has most irrigated acres in the nation

CA declined due to drought and water demands

TX declined due to overuse of Ogallala resources

Joshua Thorne / UNL

S T A T E

ORGANIC FARMING A COMPARISON BETWEEN CALIFORNIA AND NEBRASKA

10,777,122 total animals

CA

ORGANIC CHICKENS AND OTHER POULTRY

NE

3,362,954 total animals 62,387 total acres

CA

ORGANIC GRAIN ACREAGE

NE

44,725 total acres

81,831 total animals

CA

ORGANIC LIVESTOCK (COWS, PIGS, SHEEP)

NE

4,093 total animals

951,356 total acres

CA

ORGANIC PASTURE AND CROPLAND

NE

It is easy to tell from this infographic, that California is much more conscious than Nebraska about farming sustainably (can also be called farming organically). Why is this important? It’s important because sustainable farming uses less water, less harmful materials (such as pesticides and other chemicals), and usually has a greater dollar output than large industrial farms.

ORGANIC FARMING WHY SMALLER-SCALE FARMING IS BETTER Large farms (ones with hundreds of acres) are almost always industrial, and they have serious negative effects on the environment. 41% of pollution in lake water and 48% of pollution in rivers and streams can be attributed to industrial agriculture. Industrial farms can cause erosion, deforestation,

percent

contaminated soil and contaminated water. Saving water from being wasted

of Nebraskans are farmers

or contaminated is a huge reason that Nebraska, (along with every other state that isn’t California) needs to strive to have smaller, more sustainable and environmentally friendly farming.

FARMS 500 ACRES OR LARGER

41 10 percent

NE

percent

CA

0.9

percent

of the worlds agricultural land is certiied organic farmland

1.5

percent

Paul Raymond / UNL

of Californians are farmers

Nick Baldassini / SFSU

Joey Gentzler / UNL

M Lester Sarah Jaccsak / SFSU / SFSU

COFFEE IS KILLING THE EARTH

THE COST OF YOUR CUP

Drinking coffee is horrible for the planet Or at least it can be if consumers are blind to the toll it is taking on our water supply.

water footprint of a latte 143

liters to grow the coffee

49.5

liters to feed the cows that make the milk

7.5

liters to grow the sugar

5.5

liters for the cup and sleeve

2.5

liters to make the plastic lid

0.1

liters for the water itself

Maybe the dramatics weren’t necessary.

Coffee is the best, and there is no denying it. However each cup you drink can cost up to 200 liters of water. Is it starting to sound like you don’t need another today? If you do, that’s okay. Just remember to drink responsibly.

HOW TO HELP

Quitting coffee not an option?

Good news; you have choices. Here are a few simple things you can do to lower your coffee footprint.

Carry a reusable cup By replacing your daily disposable cup with a reusable one, you will create 23

lbs less waste per year than if you use the paper or

Styrofoam cup options.

Compost your grounds According to an Oregon State study, “coffee grounds are an

excellent nitrogen source for composting.” If you don’t have

the facilities to compost, call your local cafe. Most compost their grounds (Starbucks included) and will likely take yours!

Shop local Americans are the leading consumers of coffee in the world, but coffee is produced primarily outside of the US. Your coffee most likely traveled over

an ocean to get to you. Shopping local

requires less travel and in turn less water to get your cup to you.

When you forget your cup at home, try for the paper or “to stay” options. Styrofoam will stay in landfills for up to 500

years, so the less we put there, the better.

TeyAnjuleé Leon / UNL

Avoid Styrofoam

COFFEE SHOPS + SOCIAL RESPONSIBILITY

Mariana Serrano / SFSU

WATER FLAVORING Water flavoring is an invention of this decade, but has skyrocketed in popularity within just a few years. These compact bottles market themselves on being a tasty and healthy alternative to sodas and other sugar filled drinks, but after digging deeper, we have learned that many of them are full of additives and preservatives.

How is it possible that something so unhealthy is getting so much praise for being “good� for us? Our culture and marketing.

By: Wendy Huynh

The

TRUTH ABOUT

WATER

FLAVORING $3.99/bottle $141.4 million/year

Blue 1, Blue 2, Green 3, Red 40 and Yellow 6 cause cancer in animals.

Acesulfame Potassium

This artificial sweetener is 200 times sweeter than sugar and causes nausea, headaches, liver problems, mood disruption, hypoglycemia, and possibly cancer

Citric Acid Potassium Citrate Sodium Citrate Aspartame Magnesium Oxide Red 40 Blue 1

Suracralose

Negatively alters gut microflora and absorption of nutrients. Additionally, there is concern that can cause bowel and kidney disturbance and increased risk of tumor growth.

Soy Lecithin Artificial Coloring Yellow 5 BHA Water Calcium Disodium

Propylene Glycol

Used in the production of polyester, antifreeze, fake smog, and smoke. Animal studies indicate may cause serious health conditions when consumed over time.

Magnesium Chloride Calcium Chloride Vitamin B3 VB6 VB12 Potassium Benzoate Yellow 6

Potassium Sorbate

Synthetic composition can lead to allergic reactions, diarrhea, nausea and nutrient loss in food.

WATER WELLNESS / CLEANLINESS

NEBRASKA AREA CALIFORNIA AREA

FLUORIDE

P E R C E N TA G E S

(55% - 75%)

PERCHLORATE

MERCURY

(0.20% - 1%)

(0.4% - 0.8%)

COPPER

LEAD

(0% - 1.5%)

(0% - 8%)

MtBE

CHLORINE

(0% - 1.5%)

(10% - 12.5%)

COLIFORMS

ARSENIC

(0% - 1.5%)

(4% - 14%)

DIOXIN (0% - 3%)

Chemicals such as MtBE are commonly seen/used in the fuel of rockets and instruments of flight. Minerals like Lead, Uranium and Arsenic(s) have also been recorded in bodies of water in both Nebraska and California. These chemicals often lead to the development of cancer and fatal diseases. In moderation, Fluoride is good for teeth development, however in excess , this chemical can cause serious internal problems such as ulcers, diarrhea, and intestinal damages.

Chemical Percentages Found In Water Fluoride

Mercury

Lead

Chlorine

Arsenic

Nebraska

71.2%

0.72%

4.20%

12.7%

8.60%

California

68.7%

0.67%

6.80%

10.8%

6.30%

Dioxin

Coliforms

MtBE

Copper

Perchlorate

Nebraska

0.24%

0.11%

1.21%

0.12%

0.90%

California

1.32%

1.08%

1.15%

1.96%

1.22%

CONTAMINANTS A Nebraska

B Califor nia

01 Fluoride 02 Mercury 03 Lead

04 Chlorine 05 Dioxin

06 Copper

07 Perchlorate 08 Chlorite 09 Nitrate

10 Dalapon

11 Chlorine Dioxide 12 Chloramine(s) 13 Nitrite

14 Nitrogen

15 Chromium (total) 16 Barium

17 Selenium 18 Thallium 19 Diquat

20 Acrylam ide

21 Turbidite(s) 22 Cadmium

23 Ethylbenzene 24 Bromate 25 Atrazine

30 Beryllium

66 P-Dichlorobenzene

32 Epichlorohydrin

68 1,1-Dichloroethylene

31 Giardia Lamblia 33 Ca rbofuran

69 C-1,2-Dichloroethylene

35 Cyanide

71 Dichloromethane

34 Endothall

36 Pentachlorophenol

37 Ca rbon Tetrachloride 38 Methoxychlor

39 Colifor ms / E.Coli 40 Picloram

27 Cryptosporidium 28 Dinoseb

29 Legionella

70 T-1,2-Dichloroethylene 72 1,2-Dichloropropane

73 1,2,4-Trichlorobenzene 74 1,1,2-Trichloroethane 75 Trichloroethylene

41 Styrene

42 2,4,5-TP (Silvex) 43 Asbestos

76 Alpha Particles

45 Endrin

78 Radium 226

44 Lindane

46 Toxaphene

47 Di(2-ethylhexyl) Adipate

48 Di(2-ethylhexyl) Phthalate

77 Photon Emission(s) 79 Beta Particles 80 Radium 228

49 Tetrachloroethylene 50 Glyphosate 51 Heptachlor

52 Polychlorinated Biphenyls 53 Arsenic

54 Oxamyl (Vydate)

55 Hexachlorocyclopentadine 56 Chlordane

57 Chlorobenzene 58 Benzene

59 2,Dibromo-Chloropropane 60 Benzo(a)pyrene (PAHs)

26 Antimony

67 1,2-Dichloroethane

61 Ha loacetic Acid (HAA5) 62 Total Trihalomethane(s) 63 V inyl Chloride(s) 64 Xylenes (total)

65 O-Dichlorobenzene

81 MtBE

82 Uranium

54

3

2

1 B

80 79

78 77 76

Robert Moore / UNL

57 56 55

60 59 58

62 61

63

64

65

66

67

68

69

53

75

52

70

4

44 43

47 46 45

51 50 49 48

72 71

74

31

73

30 29 28 27 26

25 24

23

22

21

20

32 35

34 38

37 36

82 81 A

33

19

12

40

41

42

6

9 11

18 17 16 15 14 13

5 7

8

10

39

Ted Davis / SFSU

INFLAMM INFLAMM

BOW DISOR Inflammatory Bowel Diseases term that

(IBD)

is a broad

describes conditions with chronic or recurring immune response and

inflammation of the

gastrointestinal tract.

Th e most common inflammatory bowel diseases are

two ULCERATIVE COLITIS

1.4 million

and

CROHN’S DISEASE.

It is estimated that as many as persons in the United States suffer from

these D I S E A S E S .

MATORY MATORY

WEL RDER Source: http://www.cdc.gov/ibd/ http://www.webmd.com/ibd-crohns-disease/ss/slideshow-inflammatory-bowel-overview

CROHNS & COLITIS

LINCOLN

OMAHA

ROSEVILLE SANTA ROSA

SAN FRANCISCO

x2

PALTO ALTO

WALNUT CREEK FREMONT SAN JOSE

SANTA BARBARA TARZANA

WESTLAKE VILLAGE REDONSource: http://www.ccfa.org/living-with-crohns-colitis/find-a-support-group/

GLENDORA

Kris Magnum / UNL

VISALIA

LOS ALAMIMENIFEE LAGUNA HILLS

Chelsea Lowery / SFSU

NOPE.

RE E MM BER...

Chelsea Lowery / SFSU

WHEN?

NEBRASKA

FRENCH FRIES 7000 BC SODA POP 1938 AD

HEINZE 1876 AD RUNZA 1949 AD

Junk food, like seen, is illegal in California,

Massachusetts & New York schools.

CALIFORNIA WINE 7000 BC

HARDBOILED EGG 3000 BC TOMATOES 1781 AD

AVOCADO 5000 BC

LETTUCE 5000 BC

TURKEY DOMESTICATED IN 3200 BC

BACON 1963 AD

BLUE CHEESE 79 AD

The Cobb salad was invented in Hollywood in the 1930s.

Often, it is prepared in an

ornate display before serving.

HOW OLD IS YOUR FOOD?

WATER

a look at the evolution of foods we eat today, specifically in California and Nebraska

BC 4000

India as boiling

1987

1700

Crete, plumbers make a sewage and drainage system to create the first flushable toilet

Water Quality Act requires the Environmental Protection Agency to regulate storm water runoff

1993

700

Greeks have hot and cold showers in their gyms

Estimated 100 people die from contamination of public water in Milwaukee

2000

400

Hippocrates, a Greek Physician, recommends clean water by boiling and filtering

Michigan, Illinois, Indiana and Wisconsin are positive for mercury in 90% of samples. Fish consumption advisories were orderd in Great Lake States.

312

Roman aqueducts start bringing 1.2 billion liters of water a day a distance of 57 miles m

AD 1877

Louis ou uis Pasteur u develops theory that germs spread diseas sp disease

1887

first statewide de study s of water wa pollution in the United States es e s at MIT

1890

first water ter treatment treatmen to reduc educe contamination n

1914

drinking water stan standards are establisheed for the US establishe

1970

Nixon establishes es the EPA, an agency protecting ng air, water and land

1972

Clean Water Act establishess a pro program to regulate discharges of pollutant in US water

1974

Safe Drinking rinking Wa Water Act est drinking water standards

10000

flour, bread, ad, soup, almonds a

8000

wheat

7000

wine/beer, lard ard

6500

cattle domestication, apples

5000

honey, lettuce, quinoa, yogurt, squash, avocados, potatoes, milk, cucumbers, sour cream

4000

watermelon, oranges, pomegranates

3600

popcorn

3000

butter, peas, carrots, onions, garlic, ice cream

2000

mustard, peaches, noodles, marshmallow ows, liquorice, ham

1500

chocolate, vanilla a

1200

sugar

1000

pickles, mangoes, goes oats

900

tomatoes

700

cinnamon namon

600

bananas ba

500 00

artichokes

400 00

appetizers

200 00

asparagus, rhubarb

AD D 80

blue che heese

100

b blueberries

2 200

lemons

400

pretzels

0 600

spinach

800

coffee

1200

pancakes, waffles

1300

pie

1400

jelly, jam, dough-nuts, hot dogs, pineapples

1500

salsa, brussel sprouts, skim milk

1600

pumpkin pie, lemonade, modern ice cream

1700

french fries, casseroles mashed potatoes, soda water, lollipops p

1800

ice cream cones, ones, corn syrup, syrup soft drinks, corn starch starch, breakfast cereal, real, conversation conve hearts, Welches grape juice, milk shakes, Dr.. P Pepper, Coke, Pizza, peanut butter, +sourdough bread bu

FOOD

1900001950

oreoes, eoes, hostess cupcakes, Girl Sco cout cookies, twizzlers, sliced bread, ad, Ritz, canned soda, ch cheerios, nutella, Betty Crocker cake mix, smoothies, / Kool-Aid, / Reuben Sandwich, / Dorothy Lynch, / Runza, + cobb salad

19509502000 200

diet soda, TV dinners, rs, ramen ram noodles, pop tarts, HFCS, FCS, chicken ch nuggets, red bull, grape tomatoes, McDonald's, / Bakers Candie dies, / Valentinos, + Ranch

invented in + California / Nebraska

Rachel Kocarnik / UNL

BC

Tune into, Mark Bitman’s TED talk, What’s Wrong With What We Eat, for more insight

NOW

TOMORROW

LOOKING AT POLAR BEARS IS A BIT LIKE REMEMBERING THE WEATHER: WE

RE E MM BER...

Chelsea Lowry / SFSU

THE WARM DAYS AND TRY TO FORGET THE COLD ONES (BUT DON’T FORGET THAT THE POLAR BEARS PROBABLY THINK THE OPPOSITE).

THE VEGAN DIET

The Benefits of Fruit

/Most fruits are naturally low in fat, sodium, and calories. None have cholesterol /Fruits are sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid)

The Benefits of Whole Grains

/Stroke risk reduced /Type 2 diabetes risk reduced /Heart disease risk reduced /Better weight maintenance

The Benefits of Legumes /Excellent source of complex carbohydrates, protein and fiber /Helps prevent the hunger that can lead to unhealthy snacking, because a small amount of beans keep you fuller longer

The Benefits of Nuts

/Contain unsaturated fatty acids and other nutrients, are a great snack food /Eating nuts as part of a healthy diet can be good for your heart /All nuts contain fiber, which helps lower your cholesterol

The Benefits of Seeds

/Flax seeds as an excellent source of fiber /Seeds help reduce the levels of inflammation in your body, which might reduce your risk of heart disease /Has healthy unsaturated fat

The Benefits of Greens

/Leafy greens are full of vitamins, minerals, and disease-fighting phytochemicals /Collards and kale, are particularly rich in calcium, which helps keep your teeth and bones strong and reduces your overall risk for osteoporosis

The Benefits of Vegetables

00

/Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C /Helps reduce blood cholesterol levels and may lower risk of heart disease

The Negatives of Beef /Saturated Fat /Inceased likelihood of Cancer /Type 2 Diabetes / Increased risk of Heart Disease and Stroke

The Negatives of Chicken /High in Cholesterol /Increased risk of Cancer like breast and prostate /Salmonella /E.coli

The Negatives of Pork

/Heart Disease /Increased Bladder Cancer risk /Hepatitis E /Hard to digest

The Negatives of Fish

/Increased risk of Cardiovascular Disease /Mercury /Dioxins /Polychlorinated biphenyls (PCBs)

The Negatives of Dairy /Hormones /Mucous-forming /Hard to Digest /Higher rates of Caner

00

VEGAN IN DROUGHT

Okra

‘Hopi Pink' Corn

Tomatoes

Drought Resistant Crops in California and Nebraska

‘Pineapple’ Tomatoes

Swiss Chard Mustard Greens

Armenian Cucumber 00

'Iroquois' Cantaloupe

FACTS ABOUT BEING VEGAN

2.5% of the

United States is Vegan

With One Vegan Meal You Save....

Soy and Meat Production in 2009

3,000 Gallons of water

*Based on replacing 4 ounces of beef for one vegan meal

25

Gallons of water to grow one pound of wheat

5,000

Gallons of water to grow one pound of beef

Soy

5

Meat

235

Trillion Gallons of Water

70%

of freshwater consumption is used to make meat and dairy products

38% of land use is

used towards factory farming

19% of the world’s

greenhouse gas emissions come from factory farming 00

Every square mile of the ocean has over 46,000 pieces of floating plastic in it.

P.E.T. PLASTICS Eighty percent of the water bottles end up in landfills B.P.A. 17 million barrels of oil used per year to make plastic bottles.

30 billion water bottles consumed every year.

P.E.T. plastics biodegrade

Randall Owens / UNL

DON’T

About 76% of the box is from a renewable resource, trees.

Cartons are recyclable. The Carton Council is continuously adding new carton recycling facilities throughout the US. Boxed Water cartons result in only 8 grams of greenhouse gas emissions.

More efficient compared to shipping empty plastic or glass bottles to be filled.

Nebraska

California IFS (Individual

LA Distributing Co. MKZ Distributors Real Soda Refreshments Direct Reliant Food Service UNFI Lancaster Vitco Food Services Allied Sales & Distribution, Inc.

THERE IS A SYSTEM BEHIND THE COLOR

Nick Baldasinni / SFSU

OF YOUR FOOD.

KEEP SW KEEP SW KEEP SW KEEP SW KEEP SW

Foster Stevenson / SFSU

WIMMING. WIMMING. WIMMING. WIMMING. WIMMING.

GREEK YOGURT ACID WHEY TOXICITY

“[Acid Whey is] toxic enough to rob aquatic ecosystems of enough oxygen to harm fish and other species.”

The sudden popularity of greek yogurt may begin affecting our environment negatively.

Greek yogurt produces a waste called acid whey. Acid whey is produced when it is strained from yogurt to create the thick consistency of greek yogurt consumers desire.

Unfortunately, this whey acid is toxic to our ecosystems and is difficult to get rid of. Simply dumping it is illegal. This by-product is “toxic enough to rob aquatic ecosystems of enough oxygen to harm fish and other species.”

The two major greek yogurt companies, Chobani and Fage, provided comments that state they are attempting to find alternatives to using whey acid. These companies give farmers acid whey to be used as a protein supplement for animals and fertilizer because simply dumping the acid whey is illegal.

CHEESECLOTH

YOGURT

SIEVE

BOWL

ACID WHEY

00

GREEK YOGURT FACTORIES IN THE U.S.

2500% RISE IN SALE FROM 2005 - 2011

WHY THE SUDDEN POPULARITY? All yogurts provide calcium, potassium protein, zinc and vitamins B6 and B12. But, Greek yogurt keeps you feeling full longer, contains twice as much protein, has lower lactose, and contains probiotic cultures.

SALES HAVE RISEN FROM

$60

MILLION A YEAR

TO

$2

BILLION A YEAR

HOMEMADE GREEK YOGURT INGREDIENTS

4 CUPS 1/2 CUP

1

Place fine-mesh strainer over large glass bowl; set aside. Heat milk over medium-low heat (do not stir while heating), until milk reaches 185 F. Remove from heat and allow to cool to 160 F. Strain milk through prepared strainer and cool, gently stirring occasionally, until milk registers 110 to 112 F.

2

In small bowl, gently stir ½ cup of warm milk into yogurt until smooth. Stir yogurt mixture back into milk. Cover with plastic wrap and poke several holes in plastic. Place bowl in oven and turn on oven light, creating warm environment of 100 to 110 F. Let yogurt sit undisturbed until thickened and set, 5 to 7 hours.

Transfer bowl to refrigerator until completely chilled, at least 3 hours.

3

Set a fine-mesh strainer over 4-cup or 8-cup measuring cup and line with double layer of coffee filters or cheesecloth. Transfer yogurt to prepared strainer, cover with plastic wrap and refrigerate until 2 cups of liquid drained into the measuring cup, from 4 to 8 hours.

4

Transfer strained yogurt to airtight container, discarding strained liquid. Yogurt can be refrigerated for up to 1 week.

WHAT IS IN ACID WHEY? WATER

LACTOSE

SODIUM

PROTEIN

GALACTOSE

POTASSIUM

When acid whey is carelessly dumped, it can be toxic to its natural enviornment. It will rob oxygen from streams and rivers and destory aquatic life over potentially large areas.

HOW IS ACID WHEY REUSED? FERTILIZER

FEED

PROTEIN SUPPLEMENT FOR FARM ANIMALS

Greek yogurt giants like Chobani and Fage pay farmers to haul acid whey from their factories.

Acid whey’s highly acidic nature is much less valuable and tougher to used in body-building supplements such as whey-protein powder.

Nancy Le / UNL

handle than, for instance, sweet whey, which is a popular ingredient

BUYB

BUY.

THERE IS CORRUPTION IN THE SYSTEM AND MERCURY IN THE FISH. THE THERE IS ACT CORRUPTIO TIME TO WAS AND MERCURY YESTERDAY. THEIN TH ACT YESTERDAY TIMEWAS TO ACT IS IS NOW. TOMORROW NOW. TOMORROW IS TOO LATE.

Foster Stevenson / SFSU

THERE IS POLLUTION IN THE GOVERNMENT AND POISON IN THE FOOD. THE TIME TO ACT WAS YESTERDAY. THE TIME TO ACT IS NOW. TOMORROW IS TOO LATE.

ON IN THE SYSTEM HE FISH. THE TIME TO Y. THE TIME TO ACT W IS TOO LATE.

Judy Chu / SFSU

William Pauley / SFSU

Michelle Lester / SFSU

William Pauley / SFSU

U.S. Drought Monitor

March 18, 2014

(Released Thursday, Mar. 20, 2014) Valid 7 a.m. EDT

SL L L

L L

L L

SL

L

L

SL SL

SL

L

SL

Drought Impact Types:

SL

Delineates dominant impacts

L S

S = Short-Term, typically less than 6 months (e.g. agriculture, grasslands) L = Long-Term, typically greater than 6 months (e.g. hydrology, ecology)

Intensity:

Author: Eric Luebehusen U.S. Department of Agriculture

L L L

LSL SL SL LSL S L SL SL L L L SL L SL SL

L SL

SL

D0 Abnormally Dry D1 Moderate Drought D2 Severe Drought D3 Extreme Drought D4 Exceptional Drought

The Drought Monitor focuses on broadscale conditions. Local conditions may vary. See accompanying text summary for forecast statements.

http://droughtmonitor.unl.edu/

U.S. Drought Map March 2014

Map courtesy of National Climatic Data Center AJ Oglesby / UNL

http://droughtmonitor.unl.edu/

Resources 7.2. “7.2 SQ MI Is the Data Story of a Physically and Economically Changing Place.” 7.2 SQ MI is the data story of a physically and economically changing place. 7.2 Sq. Mi, February 17, 2014. http://detroitsevenpointtwo.com/.

Barthes, R., and Annette Lavers. Mythologies. Farrar, Straus and Giroux, 1972. http://books.google. com/books?id=BuLYyrScm1YC. “California Drought: Water Use Varies Widely Around the State - Inside Bay Area.” Accessed February 9, 2014. http://www.insidebayarea. com/news/ci_25090364/california-droughtwater-use-varies-widely-around-state.

Corner, James. “Terra Fluxus.” In The Landscape Urbanism Reader, edited by Charles Waldheim, 21–33. New York: Princeton Architectural Press, 2006.

Crow, D. Visible Signs: An Introduction to Semiotics.

Ava Academia Series. AVA, 2003. http://books. google.com/books?id=UxmC8u4FjpEC. “Feeding the Future: A Review.” TreeHugger.

Accessed January 17, 2014. http://www. treehugger.com/culture/feeding-the-future-areview.html.

“Innovative Processing of Food Waste.” Private Enterprise. FOOD BYPRODUCTS HANDLING, March 2, 2014. http://endresprocessing.com/ food_byproducts.html.

King Corn. Accessed December 5, 2013. http://www. hulu.com/watch/255609.

Lovett, Ian. “Parched, California Cuts Off Tap to Agencies.” The New York Times, January 31, 2014. http://www.nytimes.com/2014/02/01/us/ amid-drought-california-agency-will-withholdwater-deliveries.html.

Medina, Jennifer. “California Seeing Brown Where Green Used to Be.” The New York Times,

February 13, 2014. http://www.nytimes. com/2014/02/14/us/california-seeing-brownwhere-green-used-to-be.html.

Meinig, D.W. “The Beholding Eye: Ten Versions of the Same Scene.” In In The Interpretation of Ordinary Landscapes: Geographical Essays, edited by D.W. Meinig and John B Brinckerhoff Jackson. New York: Oxford University Press, 1979.

Moss, Michael. “The Seeds of a New Generation.”

The New York Times, February 4, 2014. http:// www.nytimes.com/2014/02/05/dining/theseeds-of-a-new-generation.html.

Pollan, M. “The Consumer: A Republic of Fat.” Accessed January 26, 2014. http://www.pbs. org/pov/foodinc/omnivores.php.

———. The Omnivore’s Dilemma: A Natural History of Four Meals. Penguin Group US, 2006. http:// books.google.com/books?id=Tu_2B0XdSW4C. Pollan, Michael. “Power Steer.” New York Times Magazine, March 31, 2002. http://www. nytimes.com/2002/03/31/magazine/powersteer.html?pagewanted=all&src=pm.

“Proving the ‘shifting Baselines’ Theory: How Humans Consistently Misperceive Nature.”

Mongabay.com. Accessed May 16, 2012. http://news.mongabay.com/2009/0623-hance_ shiftingbaselines.html#.

“Questions About Organic Produce and Sustainability - NYTimes.com.” Accessed January 10, 2012. http://www.nytimes. com/2011/12/31/science/earth/questionsabout-organic-produce-and-sustainability. html?emc=eta1.

“Shifting Baselines: Daniel Pauly’s TED Talk.”

Accessed May 2, 2012. http://www.ted.com/ talks/daniel_pauly_the_ocean_s_shifting_ baseline.html.

Van der Velden, Daniel. “Research & Destroy.”

Metropolis M, April 2006. http://metropolism. com/magazine/2006-no2/research-destroy/ english.

Links Amanda Kessler “California Drought.” NASA. 7 Feb 2014. 08 Apr 2014 http://science.nasa.gov/science-news/science-at-nasa/2014/07feb_drought/

Nebraska corn board, . “Uses of Corn.” Nebraska corn board. 2012: 1. Web. 8 Apr. 2014. <http://www.nebraskacorn.org/main-navigation/corn-production-uses/usesof-corn/>.

“Climate at a Glance.” NOAA. 15 Apr 2014. 08 Apr 2014 http://www.ncdc.noaa.gov/cag/time-series/us

Nebraska Corn Board, . “Use Stats.” Nebraska Corn Board. 2013. Web. 8 Apr. 2014. <http://www.nebraskacorn.org/main-navigation/corn-production-uses/usestats/>.

“U.S. Drought Portal” NIDIS. 6 Mar 2014. 08 Apr 2014 http://www.drought.gov/drought/ “Aquifer Basics” USGS. 21 Jan 2014. 08 Apr 2014 http://water.usgs.gov/ogw/aquiferbasics/ext_hpaq.html Joshua Thorne “Physical/Cultural Setting.” USGS High Plains Aquifer WLMS:. 08 Apr. 2014. <http://ne.water.usgs.gov/ogw/hpwlms/physsett.html> “Groundwater Irrigation and Water Withdrawals: The Ogallala Aquifer Initiative”. USDA. Aug. 2013. <https://prod.nrcs.usda.gov/Internet/FSE_DOCUMENTS/ stelprdb1186440.pdf> “Nebraska leads nation in irrigated acreage.” McCook Daily Gazette. 19 June 2009. 08 Apr. 2014 <http://www.mccookgazette.com/story/1548951.html.> Schaible, Glenn D., Aillery, Marcel P. “Water Conservation in Irrigated Agriculture: Trends and Challenges in the Face of Emerging Demands”. USDA. Sept. 2012. <http://www.ers.usda.gov/media/884158/eib99.pdf. >

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Typeface Avenir is a geometric sans-serif typeface designed

by Adrian Frutiger in 1988 and released by Linotype GmbH, now a subsidiary of Monotype Corporation.

Printing UNL / Department of Art + Art History Digital Lab Woods Art Building

Special thanks to Peter Pinnell Department Chair, UNL / Hixson-Lied Professor of Art Jesse Starita, Education Outreach Associate Daugherty Water for Food Institute Katie Nieland Communications Coordinator Center for Great Plains Studies Lexi Bass Digital Instructional Specialist UNL / Department of Art + Art History Kathe Andersen Publications Coordinator Hixson-Lied College of Fine and Performing Arts

San Francisco State University DAI 525 / Advanced Graphic Design Ingrid Alfaro Nick Baldassini Judy Chu Ted Davis Sarah Jaaczak Michelle Lester Chelsea Lowery Mandana Macdougal William Pauly Mariana Serrano Foster Stevenson Joshua Singer, Instructor University Of Nebraska Lincoln GRPH 421 + 426 / Advanced Graphic Design Alexandria Anderson Alyssa Brunswick Alysia Dirks Joseph Gentzler Wendy Huynh Karley Johnson Amanda Kessler Rachel Kocarnik Nancy Le TeyAnjulee Leon Kristopher Mangrum Robert Moore Emma O’Connell A.J. Oglesby Randall Owens Paul Raymond Nicholas Sharon Joshua Sisco Joshua Thorne Stacy Asher, Instructor