“Invasive insects, diseases and plant seeds can move on cut Christmas trees and other holiday greenery,” said Janice Alexander, UC Cooperative Extension forest health educator in Marin County. “These pests can escape out into backyards and neighboring forests to begin new populations, upsetting the balance of our native ecosystems. Proper purchasing and disposal of holiday greenery helps reduce that risk.”
Alexander recommends taking advantage of local tree recycling programs.
“You should not try to burn the wood indoors as fresh sap can create fire hazards,” she added, “and don't set the tree out in a backyard brush pile where pests and weed seeds could escape onto your property.”
“The most worrisome pests that might be traveling on Christmas trees or greenery this year include P. ramorum, pine shoot beetle and gypsy moth,” Alexander said.
The movement of some fresh trees is regulated. For example, Douglas fir trees are regulated because they are hosts for Phytophthora ramorum, which causes sudden oak death. The disease has killed millions of tanoak trees and several oak tree species in forests throughout California since the mid-1990s.
Pine shoot beetles, Tomicus piniperda, feed on shoots, stunting the growth of pine trees. Large populations of the insects can kill apparently healthy trees.
Gypsy moth, Lymantria dispar, attacks forests and landscape trees, including manzanita, western hemlock, Douglas fir and live oak. Gypsy moth caterpillars feed on hundreds of plant species and are capable of defoliating trees at an alarming rate. A single gypsy moth caterpillar can eat up to one square foot of leaves per day, according to the California Department of Food and Agriculture.
For more information about sudden oak death and forest health, visit Alexander's website at http://cemarin.ucanr.edu/Programs/Custom_Program816. More information about holiday greenery pests can be found at the USDA APHIS website and the Don't Move Firewood website http://www.dontmovefirewood.org/HolidayGreenery.
Mushrooms are popping up all over California thanks to the wet rainy weather we have had across the state recently. They seem to magically appear overnight, like umbrellas on a sunny beach day. This fascinating occurrence doesn't actually happen overnight as it may seem, but they appear once moisture becomes available. Mushrooms expand rapidly by absorbing water from the surrounding soil and consequently ‘pop' out of the ground.
Mushrooms are the fruiting body of a fungus and come in myriad shapes, sizes and colors. They are typically the only part of a fungus that can be seen because the mass of the organism is located underground.
There are approximately 14,000 different classified species of mushrooms, here are a few of my favorites:
The next time you see mushrooms, consider what might be happening underground in your soil. For more information on mushrooms including identification and management, visit UC IPM online.
Enjoy the wet weather and the next time you find yourself excited over a new fungal find, here is a jingle to celebrate the season:
Let it Rain (sung to the tune of ‘Let it Snow')
by Ann King Filmer
Oh the weather outside is fungal
It's like a mushroom jungle
But since we've got much to gain
Let it rain! Let it rain! Let it rain!
You may be thinking, “My family has eaten food that has been sitting on the table longer than two hours and survived.” Consider yourself lucky.
“We keep learning more about foodborne illness,” says Patti Wooten Swanson, UC Cooperative Extension nutrition advisor in San Diego County. “We probably did get sick, but we thought it was something else, like the 24-hour flu.”
She added that kids, diabetics, pregnant women, older adults and people with weakened immune systems are more susceptible to foodborne illnesses.
For the holidays and all year long, Wooten Swanson offers these food safety tips:
- Thaw turkey or meat in the refrigerator.
- Don't wash raw meat or poultry in the sink before cooking.
- Use a meat thermometer to determine when meat or poultry is done.
- Put leftovers in the refrigerator within two hours.
- On the fourth day, throw leftovers away.
“Bacteria grow very rapidly,” she said. “From 40 degrees to 140 degrees is what we call the danger zone. We encourage you to get food out of that temperature range as soon as possible. Don't let food sit on the table after you finish eating and go to watch TV.”
While you're watching football, she also recommends not leaving food out the length of a game.
“Chips are fine to leave out,” Wooten Swanson said, “But put the salsa and guacamole in small containers, then put out new bowls at halftime. Take away the original containers to wash or discard.You don't want to refill a bowl that has been out for 2 hours.”
“We put an emphasis on hand washing because it can prevent cross-contamination, which helps prevent foodborne illness and can keep us healthy during the flu season,” said Connie Schneider, director of the UC Youth, Families and Communities Statewide Program.
She recommends rubbing your hands together with soap and water for 20 seconds to thoroughly clean them.
The UC Expanded Food and Nutrition Education Program (EFNEP) teaches hand washing as a food safety practice in its nutrition classes for adults and children. After taking the class in San Diego County, 72 percent of the 340 participating adults improved their safe food-handling practices and 55 percent of 1,231 children improved, said Wooten Swanson, who oversees the nutrition and food safety education program.
For more food safety resources, visit UC Cooperative Extension's "Food Safety for the Holidays" website http://ucanr.edu/HolidayFoodSafety and Nebraska and Iowa State Cooperative Extension's food safety website at http://www.4daythrowaway.org. For USDA recommended temperatures for cooking meat, visit http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures.
Sierra News Online.
The fishers are being monitored by a team of scientists affiliated with the Sierra Nevada Adaptive Management Project (SNAMP), a joint effort by the University of California, state and federal agencies and the public to study management of forest lands in the Sierra Nevada.
To learn the animals' habits and habitat, the SNAMP wildlife team has placed radio-tracking collars on about 100 fishers over the years, with around 30 collared at any given time. When animals being monitored die, they are collected to determine the cause. Anti-coagulants were found in the livers of 90 percent of the fishers.
A likely source is rodenticides left behind at illegal marijuana grows in the forest, the article said.
"SNAMP discovered the rodenticide poisoning issue in the fisher population, and we knew we needed to find some money to clean up the raided sites," said Anne Lombardo, SNAMP representative based in Oakhurst, Calif. "That's our contribution to putting science on the ground."
Nov. 5 - 14 about 100 volunteers and agency personnel cleaned up 13 Sierra Nevada marijuana cultivation sites to restore habitat, and remove risks to wildlife. The teams dismantled and remediated sites previously raided or partially cleaned up, and documented and removed all toxicants found.
deregulated by USDA in November.
“In general, a reduced lignin trait in alfalfa is very welcome,” said Dan Putnam, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis. “The low-lignin trait has some interesting potential implications for dairy cows and other ruminants, as well as for yield, agronomic efficiency, and even energy and water use efficiency.”
The new variety, called KK179, was developed by Forage Genetics International, Monsanto and the Nobel Foundation. Some of the field testing took place at UC Davis and the UC Intermountain Research and Extension Center in Tulelake, Calif.
KK179 differs from most other GMO agricultural crops in that the modification improves the plant quality. Other common modifications, such as glyphosate resistance and addition of a Bt gene, were designed to help with pest control.
Another difference is the source of the modified gene, Putnam said. In glyphosate-resistant (Roundup Ready) alfalfa, for example, the plant was modified by inserting a bacteria gene. Gene segments reducing lignin were derived from alfalfa itself.
Lignin is a fibrous part of cell walls in plants. It strengthens stems, helping the plant grow upright. However, its concentration in alfalfa is high compared to other forages, a drawback for what is considered the premiere forage of dairy cows.
“Farmers often try to cut early to reduce lignin,” Putnam said. “Unfortunately, yields are decreased by early cutting, often by many tons per acre. If growers were able to harvest later and still obtain good quality, yields would improve.”
That leads to the potential energy- and water-conserving aspects of the KK179 alfalfa.
“If growers reduce harvests by one each year and increase yields with no quality penalty, energy use would decline,” Putnam said. “Also, the amount of milk produced per unit of water used to grow the feed may be increased.”
KK179 won't be for everybody, Putnam cautions. Some export markets reject GMO technology, so growers should check whether their markets will accept alfalfa with the low-lignin trait. Another concern is the possibility of gene flow for farmers who grow alfalfa seed for organic production or export.
“Further research and experience by farmers and researchers are needed to fully understand the importance and implications of reduced-lignin alfalfa on farms,” Putnam said, “but this trait holds some very exciting possibilities.”
An initiative to enhance competitive and sustainable food systems is part of the UC Division of Agriculture and Natural Resources Strategic Vision 2025