Environment: Honeybees take another big hit

A widely used class of pesticides is probably responsible for a massive honeybee die-off.

A widely used class of pesticides is probably responsible for a massive honeybee die-off. @bberwyn photo.

Annual survey shows disturbing rise in summer bee colony losses

Staff Report

FRISCO — Commercial beekeepers took another big hit last summer, reporting that they lost more than 40 percent of their honey bee colonies during the past year. Summer losses were higher than winter losses for the first time in five years, stoking concerns over the long-term trend of poor health in honey bee colonies, according to University of Maryland scientists. Continue reading

Eco groups push for sustainable diet guidelines

A classic Greek salad in Corfu.

Less meat, more vegetables!

Feds eye update to key food guidelines

Staff Report

FRISCO — Conservation activists say that a recent round of comments and petitioning by the public show growing support for a more sustainable federal dietary guidelines, with a shift toward more plant-based food

At issue is a proposal by the U.S. Department of Health and Human Services to update those guidelines based on the recommendations of a science committee that recommended the changes. Continue reading

Advisory panel eyes shift to more sustainable diet in U.S.

‘Sustainability has to be core to dietary guidelines’

Spicy cashew-nut salad. PHOTO BY BOB BERWYN.

Can federal guidelines help Americans choose a healthier diet?

Staff Report

FRISCO — Guided by an advisory panel, federal health experts last week set the stage to nudge American consumers toward a more sustainable diet that’s higher in plant-based foods and lighter on animal-based foods.

In the long-term, the changes would improve individual health and result in a smaller environmental footprint, according to panel, which submitted its recommendations to the U.S. Department of Health and Human Services and the U.S. Department of Agriculture.

The new scientific report spelled out the fundamental realities of diet and health. About half of all American adults — 117 million individuals — have one or more preventable, chronic diseases, and about two-thirds of U.S. adults — nearly 155 million individuals — are overweight or obese, patterns that have persisted for more than 20 years. Continue reading

Wheat experts warn on global warming impacts

Wheat field in Upper Austria

A wheat field ripens under a summer sun. bberwyn photo

Extreme weather could cut global yields by 25 percent

Staff Report

FRISCO — Scientists in the biggest wheat-producing state in the U.S. issued a stark climate change warning last week, saying that 25 percent of the world’s wheat production will be lost to extreme weather if no adaptive measures are taken.

The research by scientists at Kansas State University concluded that global wheat yields are likely to decrease by 6 percent for each 1 degree Celsius of temperature rise. In the next few decades, that could add up to a 25 percent loss in global wheat yields. Continue reading

Summit High students help feed the need for speed at FIS alpine skiing world championships at Vail/Beaver Creek

Gold medals fueled by home-cooking!

Colorado high school students in the ProStart culinary education program are helping to feed the world's best ski racers during the 2015 FIS Alpine Ski World Championships at Beaver Creek. Photo courtesy Erica Ewald.

Colorado high school students in the ProStart culinary education program are helping to feed the world’s best ski racers during the 2015 FIS Alpine Ski World Championships at Beaver Creek. Photo courtesy Erica Ewald.

By Summit Voice

FRISCO — Hundreds of the world’s best skiers are in Colorado for the 2015 World Alpine Ski Championships at Vail and Beaver Creek, and handful of students involved with Summit High School’s culinary arts program are part of the action, helping to feed the need for speed. Continue reading

Is the fight over organic foods an ideological battle?

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European farmers have been much quicker to embrace organic standards, resulting in a positive response from consumers.

New study looks closely at ingrained belief systems

Staff Report

FRISCO — Some farmers may be resisting the trend toward organic agriculture simply because of a deeply held set of beliefs that aren’t necessarily based in fact. Making the switch to organic farming may make some farmers feel like they’re switching belief systems, which isn’t easy for anyone.

“The ideological map of American agriculture reveals an unfolding drama between chemical and organic farming,”an international group of researchers wrote in a new article in the  Journal of Marketing. “Chemical farmers argue that to make money, one must follow chemical traditions; when organic farmers make more money, it seems “wrong.” Continue reading

Unlocking the secrets of truffle aroma

Scientists say soil microbes key to fungi’s distinctive aroma

An Oregon white truffle, courtesy Oregon State University

An Oregon white truffle, courtesy Oregon State University

Staff Report

FRISCO — Mushroom season may be over the Colorado high country, but in parts of Europe, it’s the peak of the truffle season, as hundreds of gourmets scour oak forests to find the fragrant buried fungi, often with the help of animals.

Now scientists say that the scent of the hidden edible treasures is largely produced not by the fungi itself, but by soil bacteria trapped inside truffle fruiting bodies, a discovery of interest not only to mycophiles, but to scientists speciazing in food flavors.

The study involved white truffles from the Piedmont region in Italy, which can cost up to 5,000 Euro per kilo (about $4,000 a pound), and black truffles from the Périgord region in Southern France. Particularly large specimens even fetch prices of up to 50,000 Euro per kilogram at auctions. Continue reading

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