- How to make a cordial from tuna. No, not the fish.
- Looking beyond the borders of protected areas.
- NY Times op-ed on “hidden hunger.”
- Google reveals backyard chicken coop bubble in US.
- 3000-year-old irrigation system found in Arizona.
- New NWFP-Digest out.
- An overview of ungulate conservation in Mexico.
- Protected wolves threaten sheep flocks in China.
The glut of bugs in your gut
A long article on The Why Files discusses changing attitudes to the human gut flora:
These critters, mainly bacteria, vastly outnumber the cells in our bodies, and we are utterly dependent on them. Bacteria make vitamin K, essential for clotting blood. As they do in cows, bacteria play an essential role converting our food into usable chemicals. And bacteria form a complex barrier against invading pathogenic microbes.
The realization of which has led to an explosion of proper scientific work on probiotics ((“Live microorganisms which when administered in adequate amounts confer a health benefit on the host,” according to the WHO.)), formerly confined to the lunatic fringe.
A springboard for the growing interest, Huffnagle ((Gary Huffnagle, professor of internal medicine and microbiology at the University of Michigan Health System.)) says, was a discovery by Jeffrey Gordon of Washington University, who found that bacteria “can talk to the epithelial cells that line the GI tract, which can turn on different genes depending on who is living nearby.â€
What’s the connection to agrobiodiversity? More from the article in The Why Files:
Probiotics can be taken in supplement pills, or in many cultured products, such as yogurt, cottage cheese, tempeh and kefir. It’s not clear which mechanism is better, says Sanders ((Mary Ellen Sanders, executive director of the International Scientific Association for Probiotics and Prebiotics.)), who consults to the dairy industry on microbiology. “Often probiotics are incorporated into the production of a food product, but we don’t really have a good sense of how important that might be. During the fermentation of milk into a dairy product, they may … produce organic acids or peptides that contribute to the health effects of a probiotic yogurt, but unfortunately there is no good research to sort out the benefits of a fermented dairy product versus a dry supplement.”
So microbial agrobiodiversity doesn’t just result in a huge range of delicious products with strong niche market potential. It’s also good for you.
Using photos to share knowledge about agrobiodiversity
ResourceShelf reported on a Library of Congress blog post on the photographs in the US Farm Security Administration and Office of War Information collection, the most popular among which are now available in a Flickr group under the heading FSA/OWI Favorites. That led me to some wonderful colour photos from the 30s and 40s from the same source. One of them particularly caught my eye. Not because it’s particularly well framed or for its dramatic subject matter. It’s just a pretty standard shot of some harvested oats fields in southeastern Georgia taken in May 1939. But someone — a Mr Raymond Crippen, actually, who sounds as if he has first-hand experience of wartime Georgian oat fields — has taken the trouble to annotate different parts of the image:
The most common grains in shocks were wheat, oats, barley. Farmers hated working with the barley. The “beards” stuck to sweaty arms, found their way down shirts – and they caused great itching.
This strikes me as a great way of documenting and sharing indigenous knowledge of agricultural practices and biodiversity. Has it ever been tried in a more formal way?
Nibbles: Biodiversity loss, Mapping, Mongolia, Ag origins, Polynesian voyaging, Hybrid fruits, Apricots, Bedouins, Donkeys, Chile, Cuba
- How should journalists report biodiversity loss?
- Ireland maps its threatened species, including a crop wild relative or two.
- Eat like a nomad.
- Why agriculture was such a bad idea.
- “The heightened voyaging from A.D. 1000 to 1450 in eastern Polynesia was likely prompted by ciguatera fish poisoning.”
- Is Floyd Zaiger the most prolific fruit breeder in the world? Read about his “designer fruits.”
- “It is truly the apricots that have kept me interested and focused at this job for the past 22 years.”
- Jordan’s Bedouins struggling to cope.
- Donkeys running for their lives in Ghana.
- Chile’s winemakers move south.
- The continuing success story that is Cuban urban agriculture.
The symbolism of plants
With the forthcoming 12 monthly articles we want to give a certain insight into how former generations and cultures, having far less access to rational and experimental scientific knowledge than modern scientists, tried to explain and interpret their observations in the plant kingdom.
That’s from Riklef Kandeler and Wolfram Ullrich’s introduction to their series on “Symbolism of plants: examples of European-Mediterranean culture presented with biology and history of art” in the Journal of Experimental Botany. ((This seems to be something of a tradition. There was a similar monthly series on plant culture in 2002 by Nicholas H. Battey.)) It started last January, and each month brings a new plant. June’s installment has just come out. It’s on lilies. No crops, really, though some of the plants treated are used as food (e.g. Crocus). The focus is on plants which carry with them the heaviest symbolic baggage. You can set up an alert with the journal to tell you when the next in the series will come out.