A Bog’s Goodbye

  • Greg Seymour, with the Ohio Department of Natural Resources, walking through Cranberry Bog (Photo by Christina Morgan)

It’s normal to want to protect special
places in nature. But in some cases, these
places are disappearing simply because of nature.
Christina Morgan reports on an ancient spot that
might disappear in our lifetime. The people who
love it want to save it, but they might have to
let it go:

Transcript

It’s normal to want to protect special
places in nature. But in some cases, these
places are disappearing simply because of nature.
Christina Morgan reports on an ancient spot that
might disappear in our lifetime. The people who
love it want to save it, but they might have to
let it go:

For four generations, J-me Braig’s family has visited a rare
site, a bog left behind by glaciers thousands of years ago.

“As a child, I used to go out there and play on it, with my
grandmother, and we would pick cranberries; my brother and I would play on it. ”

Braig says her grandmother used to take a boat out to the bog
in a lake in Ohio. Her grandmother made pies and wine with
the cranberries.

Braig is a lake historian who’s worried about the bog. That’s
because it’s shrinking.

But before we talk about why it’s shrinking, though, it’s important
to know what makes this tiny area special.

Webster’s dictionary defines a bog as soft, waterlogged
ground. This bog, Cranberry Bog, is soft and waterlogged.
But it’s not ground. There’s no dirt. The bog is a 10 acre
patch of sphagnum moss.

Most bogs surround a glacial lake. Instead, Cranberry Bog is
surrounded by a lake, and floating. Here’s what happened.

Nearly 200 years ago, crews digging in an ancient river bed
created a reservoir to feed the Ohio and Erie canal. The
reservoir filled, the mossy bog floated to the surface. How or
why it stayed, no one knows.

“An absolute oddity. It shouldn’t be here.”

Greg Seymour is with the Ohio Department of Natural
Resources. He says the ancient bog is home to likely the only collection
of plants of its kind in the world.

More than 150 plants, a
handful native to Canada. Nudged southward by the glacier,
the plants are tricked by the cool bog mat into thinking they
never left home.

The bog is shrinking for several reasons. Waves from passing
boats loosen the bog mat. Storms topple trees
which rip out chunks of the mat. But Seymour says the biggest
threat is the bog’s chemistry, which makes the site its own
worst enemy.

“The number one factor is going to be the chemical reaction
between the alkaline lake waters and the acidic bog.”

The pH balance is off – way off. Cranberry Bog is doomed to disappear, probably within 30
years.

But area historian J-Me Braig remains upbeat, saying ever
since she can remember, someone has had a scheme to save
Cranberry Bog.

And sure enough, there is a new group determined to preserve the
ancient bog.

George O’Donnell leads Friends of Cranberry Bog. He and
others think one way to generate interest in the site, is to inventory of all that the bog has to offer.
Such an inventory is being done by the bog’s neighbor 8 miles
to the north, Dawes Arboretum.

Tim Mason is the manager of natural resources there. He says even
if the inventory and other efforts to preserve the bog fail, they
have a plan B. Dawes created a restoration area where pieces
of Cranberry Bog that break off are placed.

“We can just hold on to what’s there. It takes thousands of
years for the peat moss material to grow; so to create that is something we would certainly not see in
our life times.”

Saving the bog – or just preserving its pieces – are a long shot.
Yet the efforts persist. Historian J-Me Braig is one of many people
who hope for success. But even Braig admits, after more than
10,000 years, Cranberry Bog has had a pretty good run.

For The Environment Report, I’m Christina Morgan.

Related Links

Community Supported Farms Cropping Up

  • The Sippel Family Farm has over 120 varieties of 40 crops for their shareholders. (Photo courtesy of Ben and Lisa Sippel)

Late summer is the time residents of the
agriculture belt see an abundance of locally-grown
produce. Farmers’ markets in urban areas and farm
stands along rural roads bring growers and buyers
face to face. A fairly new idea in farming is geared
toward turning this seasonal connection between
farmers and consumers into a year-round
relationship. Christina Morgan reports:

Transcript

Late summer is the time residents of the
agriculture belt see an abundance of locally-grown
produce. Farmers’ markets in urban areas and farm
stands along rural roads bring growers and buyers
face to face. A fairly new idea in farming is geared
toward turning this seasonal connection between
farmers and consumers into a year-round
relationship. Christina Morgan reports:


Ben and Lisa Sippel are among a few hundred families
in the US who approach working the land differently
from other farmers. Like any farming, their days are long during the growing season, the work is hard and the weather is the big variable. Unlike most farmers, the
Sippels receive money from consumers before the first
seeds are planted.


These consumers pay up front for a share of the year’s
crop, and the Sippels supply them with produce for 30
weeks. That is how Community Supported Agriculture
works. Lisa Sippel describes it as an adventure:


“We’re both very happy here and can’t imagine doing anything
else.”


Ben Sippel is more pragmatic:


“A little bit of romance is a good thing for sustainable agriculture, a
heavy dose of reality is also a good thing for agriculture.”


Ben Sippel is on a mission. He majored in
Environmental Studies and Geography in college. After
hearing about all the problems facing agriculture, he
set out in search of solutions. In Sippel’s view,
agriculture must be sustainable in 3 ways:


“We feel strongly that sustainable agriculture has to be sustainable ecologically, basically respecting the
eco-system that is our farm, but it also has to be sustainable
economically. You can rotate crops, you can not use chemicals, you can do all this stuff, but if you can’t
afford to do it or you have to get money from an outside source to continue doing it,
then the sustainable system if you will is flawed.”


Sippel believes social sustainability is just as important
as ecological and economic sustainability. He says
farming should allow families to take an occasional
vacation, set aside money for retirement and pay their
children a fair wage for work they do. Sippel says
farmers too often end up selling their land to finance
their later years. That land might also go out of farming and into development. Ben and Lisa Sippel want to make sure their son Charlie, born in February, has a chance to continue working their farm if he chooses.


While the typical farmer plants and harvests a henful of crops, the Sippels plant 120 varieties of 40 crops. They harvest at least three times per week so they can deliver to
their 175 subscribers. Harvests and deliveries go on for 30 weeks each year.


Looking over the acres of carefully cultivated produce and peering into greenhouses where hundreds of tomato, pepper and other plants flourish in the ground, it’s easy to imagine how exhausting and isolating this work is. But standing with Ben Sippel at a farmers’ market where he visits with subscribers and carefully measures out this week’s produce, it’s equally easy to see the connection between grower and consumer.


These consumers are sharing the risks of
food production. But in return, they know how and
where their food is grown. They’re encouraged to visit the farm. They know if the produce is organic.
And they know Ben Sippel is aware of the impact his
farm has on the environment. This year, shareholders
paid 560 dollars for their produce from the Sipple
Family Farm. Shareholder Andy Ingraham Dwyer puts
that in perspective:


“It’s a little more expensive, but I honestly think that expense is worth it, so long as I can actually look the farmer in the eye when I’m taking it from him. That means a whole lot to me.”


Ben Sippel says closer ties to consumers are an important part
of overall sustainability. In turn, some of the subscribers are
happy to find a local grower, so they don’t have to contribute
to the burning of fuel to ship food from other states or other
countries. Isiah Harris says buying local produce saves energy,
and he thinks it also means better food for his table:


“Oh yeah, it’s right out of the ground. I mean, some of this stuff was probably picked this morning. The nutrition is going to stay in tact a lot better when it’s not shipped so far.”


Ben Sippel says some people come to realize that the weather on the farm as a direct impact on the produce they receive:


“On their computer desktops, they have our zip code in to check the weather, they know where the farm is and they’ll look at the weather on the local news and they’ll say, ‘We didn’t get rain but it looked like you got rain, did you get rain?'”


Community Supported Agriculture is complex hard work — with benefits. Consumers receive fresh, quality food and a
better understanding of what goes into growing that food.
Farmers Ben and Lisa Sipple have a chance to get to know
their customers and the freedom to seek solutions for some of
the many problems facing agriculture.


For the Environment Report, I’m Christina Morgan.

Related Links