Posted on May 14, 2015 by Bob Berwyn
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
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
Filed under: agriculture, biodiversity, Environment | Tagged: agriculture, Environment, food, honey bee colony collapse, honey bee decline, neonicotinoids, pesticides | Leave a comment »
Posted on May 11, 2015 by Bob Berwyn
Less meat, more vegetables!
Feds eye update to key food guidelines
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
Filed under: climate change, Food, global warming | Tagged: climate change, Environment, food, health, public health, sustainable diet | 3 Comments »
Posted on February 22, 2015 by Bob Berwyn
Extreme weather could cut global yields by 25 percent
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
Filed under: agriculture, climate and weather, Drought, Environment, extreme weather, global warming | Tagged: agriculture, climate change, food, global warming, hunger, wheat yields | 1 Comment »
Posted on February 4, 2015 by Bob Berwyn
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.
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
Filed under: Colorado, Summit County Colorado | Tagged: Beaver Creek, Cooking, education, FIS Alpine World Championships 2015, food, ProStart Colorado, ski racing, Summit High School, Vail | Leave a comment »
Posted on November 16, 2014 by Bob Berwyn
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
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
Filed under: agriculture, Environment | Tagged: agriculture, Environment, food, health, Organic farming | 1 Comment »
Posted on October 4, 2014 by Bob Berwyn
Scientists say soil microbes key to fungi’s distinctive aroma
An Oregon white truffle, courtesy Oregon State University
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
Filed under: Environment, mushrooms and fungi | Tagged: food, fungi, mushrooms, mycology, nature, Truffles | 1 Comment »