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Traditionally,  burning has been used to dispose of old or diseased vines or those pulled in order to change the variety of grapes. Vines are   placed in a pile and ignited, often causing thick white smoke smoke which travels across the valley. However, as the health and environmental impacts of burning were recognized, new approaches have been developed. The Napa County Agriculture Commissioner’s web page offers suggestions on how to get rid of vineyard debris without burning, while the NV Grape Growers have training programs on “Best Practices for Low Smoke Agriculture Burning.” But this spring (2017) it is apparent not everyone follows these best practices.