San Bernardino Sun. The invasive pests pose a threat because they can carry huanglongbing disease, which is incurable. The California Department of Food and Agriculture is treating trees that have ACP to keep the pest number in California low.
“What they are really doing is buying time until disease resistant trees become available, or there is some treatment for the (huanglongbing) disease,” said Matt Daugherty, a UC Cooperative Extension entomology specialist based at UC Riverside.
The reporter also spoke to Beth Grafton-Cardwell, who is a UCCE entomology specialist at UC Riverside and director of the UC Lindcove Research and Extension Center in Tulare County. She said that it is unlikely huanglongbing was completely wiped out in the Southern California areas where infected trees have been found, even though CDFA destroyed the infected trees.
A tree can be infected for a year before it shows symptoms, she said.
Grafton-Cardwell asks homeowners to monitor backyard trees for signs of Asian citrus psyllid and report any finds to CDFA or their county agricultural commissioner's office. For more information, see the video below.
recently received a $1.69 million grant to use several UC agricultural research stations to study an often overlooked tool to fight the drought: soil.
The team, led by Samantha Ying, an assistant professor of environmental sciences at UC Riverside, received the grant from the University of California Office of the President.
The funding will allow for the establishment of the University of California Consortium for Drought and Carbon Management (UC DroCaM), which will design management strategies based on understanding soil carbon, the soil microbiome and their impact on water dynamics in soil.
The researchers will conduct field and lab research on microbiological, biophysical, and geochemical mechanisms controlling soil formation and stability under different row crops (tomatoes, alfalfa, wheat), farming practices (carbon inputs and rotations) and irrigation methods (furrow and flood, microirrigation).
Field research will initially be conducted at three UC Research and Extension Centers (Kearney, West Side and Desert) the Russell Ranch Sustainable Agriculture Facility near UC Davis.
Recommendations will then be made for broader monitoring and field experiments throughout the state based on input gained from local growers and citizens at workshops at the agricultural research stations. Ultimately, the hope is to expand and involve all nine research and extension centers from the Oregon border to the Mexican border.
“Having agricultural research stations throughout the state is a huge part of this project,” Ying said. “It is going to help us create one of the best research centers in the country focused on soil and drought.”
There is also a public engagement component. Citizens will be recruited to participate in workshops to learn how to monitor and sample their local soils. Information will then be imputed into an online soils database that will help create a map of the biodiversity of agricultural soils in California.
Ying's collaborators are: Kate Scow and Sanjai Parihk (UC Davis); Eoin Brodie and Margaret Torn (UC Berkeley); Asmeret Berhe and Teamrat Ghezzehei (UC Merced); and Peter Nico and William Riley (Lawrence Berkeley National Laboratory).
The grant is one of four awards totaling more than $4.8 million from University of California President Janet Napolitano's President's Research Catalyst Awards.
- At the store, buy raw meat, poultry, and fish last. Refrigerate or freeze within 2 hours (within 1 hour when it is 90°F or warmer outside).
- Follow the thaw law. Always thaw frozen foods, especially meat, in the refrigerator.
- Marinate foods in the refrigerator. Reserve some of the marinade before adding meat for later use. Do not taste or reuse the marinade after raw meat has been added.
- Don't cross-contaminate. Use specific plates and utensils for raw foods, and use separate, clean plates and utensils for cooked foods. Do not place cooked meat or vegetables on the same plate as uncooked foods.
- Cook foods to a safe minimum internal temperature. Check with a food thermometer to ensure foods are fully cooked to the temperatures in the table below.
- Refrigerate leftovers in shallow containers within 2 hours. If it has been longer than 2 hours (1 hour when it is 90°F or warmer outside), throw it out!
Need a side dish to accompany your spring barbecue? Try this low-cost, healthy potato salad.
Makes 6 servings
Total cost: $2.42
Cost per serving: $0.40
- 1 pound potatoes (4 medium potatoes)
- 1 cup onion, diced
- 1/2 cup celery, chopped
- 1/2 cup mayonnaise, low-fat
- 1/4 cup sweet pickle relish
- Veggie up your potato salad with 1/2 cup crunchy bell peppers and/or 1/2 cup halved cherry or grape tomatoes.
- Scrub the potatoes, and peel them.
- Cut the potatoes unto 1-inch cubes.
- Put the potatoes into a saucepan. Cover with water.
- Bring the potatoes to a boil in on medium heat.
- Let the potatoes simmer for 15 minutes until they're soft.
- Drain the hot water, and let the potatoes cool.
- While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.
- Chop the celery until you have 1/2 cup chopped celery.
- Put the chopped onion and celery in a medium mixing bowl.
- Add the mayonnaise and pickle relish. Stir together.
- Add the cooled potatoes. Stir again.
- Add you favorite veggies (optional). Stir again.
- Cover the bowl. Put in the fridge for at least 2 hours before serving.
MyPlate icon clearly shows many Americans how to formulate healthy meals for their families with the proper proportions of fruits and vegetables, protein foods, grains and dairy products. However, UC Cooperative Extension nutrition educators in Central California discovered that the infographic was too abstract for local low-literate families. They embarked on a years-long effort to translate the shapes and colors into a series pictures showing plates filled with healthful, real food.
The concept clicked, so county and campus-based researchers joined together to document the effectiveness of a new curriculum shaped around pictures of properly portioned plates of food to share with nutrition educators around the nation and world. They wrote an article, A Picture is worth a thousand words: Customizing MyPlate for low-literate, low-income families in 4 steps, which was published in the July-August 2015 issue of the Journal of Nutrition Education and Behavior. In 2016, the article was named the “paper of the year” in a category of articles and research programs called “great educational material” (GEM).
In the paper, the researchers shared a four-step process for creating a set of meal photographs that will resonate with families in different communities.
The four steps are:
- Review food patterns and determine meal combinations – This is done by asking clientele what foods they recently fed their families. Once the foods are identified, they can be modified to meet MyPlate recommendations.
- Test meals and take final photographs – Prepare the meals, take photos and test the photos with the target audience.
- Develop and test education messages to accompany photos – Messages should have few words, use family vocabulary and be written for a low-literacy audience.
- Create and test education materials – After the suggested materials are created, they should be tested with the target audience.
The UC Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) is using the “My Healthy Plate” materials in reaching out to low-literacy and low-income families in California.
The authors of the Journal of Nutrition Education and Behavior paper of the year are Mical Shilts researcher at UC Davis; Margaret Johns, nutrition, family and consumer science advisor in Kern County; Cathi Lamp, emeritus nutrition, family and consumer sciences advisor in Tulare County; Connie Schneider, emeritus Youth, Families and Communities director for UC Agriculture and Natural Resources; and Marilyn Townsend, UC Cooperative Extension nutrition education specialist in the Department of Nutrition at UC Davis.
My Healthy Plate education materials are available at http://townsendlab.ucdavis.edu.
Mendocino County supervisors decided to sever ties with the USDA's division of Wildlife Services, reported Peter Fimrite in the San Francisco Chronicle. The decision was made after environmental groups said the agency was indiscriminately killing predators, such as mountain lions and coyotes, because they are a threat to livestock.
The article featured a gallery of 10 artful photos taken at the UC Hopland Research and Extension Center, which maintains a research sheep flock of 500 breeding ewes. Record-keeping of sheep losses to predators began at Hopland in 1973. Coyotes are the most serious predator problem.
Hopland staff use a variety of non-lethal and preventative methods to protect sheep from predators, such as fencing, mob grazing and frequent pasture rotation and guard dogs, according to Kim Rodrigues, the director of the research and extension facility. Currently there are five guard dogs at the center. The guard dogs bond with sheep and protect them primarily by barking and other aggressive behaviors when strangers or predators are near the sheep flock.