At least 200 million, but maybe as many as one billion frogs are eaten every year (Photo courtesy of the US Fish and Wildlife Service)
Frog legs are showing up on more menus all over Europe and North America. Biologists say this is just more bad news for frogs. Frogs are already in serious trouble from habitat loss and a fatal disease caused by a fungus. Rebecca Williams reports:
Transcript
Frog legs are showing up on more menus all over Europe and North America. Biologists say… this is just more bad news for frogs. Frogs are already in serious trouble from habitat loss and a fatal disease caused by a fungus. Rebecca Williams reports:
It’s hard to know exactly how many frogs we eat. Only a fraction is reported in global trade numbers. So, at least 200 million but maybe as many as one billion frogs are eaten every year.
Ian Warkentin has been looking at our appetite for frog legs. He’s the lead author of a new study in the journal Conservation Biology.
He says some frogs are raised for food. But most of the frogs are taken from the wild.
“There was a harvest in North America and a harvest in Europe that depleted those stocks. The source then became India and Bangladesh and now we’re moving to Indonesia and Southeast Asia. And our concern is, well, we’re just going to harvest them to the point where there no longer is a viable harvest any more.”
He’d like to see better oversight on wild frog harvests, and more commercial frog farming. But, until that happens, he says you might want to take a pass on the frog leg platter.
Farmed
fish, such as salmon, eat a lot of wild fish that happen to
swim into their pens. And that means they could be eating
over-fished species.
(Photo courtesy of the US Fish & Wildlife Service)
To be labeled organic, animals
have to be fed all organic food. But
under the new proposal that won’t be
the case for fish. Julie Grant reports
that in the recommendations for organic
fish, the standard is much lower:
Transcript
To be labeled organic, animals
have to be fed all organic food. But
under the new proposal that won’t be
the case for fish. Julie Grant reports
that in the recommendations for organic
fish, the standard is much lower:
Some fish is raised in huge net-pens in the ocean. Farmed
fish, such as salmon, eat a lot of wild fish that happen to
swim into their pens. And that means they could be eating
over-fished species.
New recommendations by the National Organic Standards
Board would go ahead and allow farmed fish to eat up to
25% wild food – as long as it’s not from endangered species.
George Leonard is director of aqua-culture with the Ocean
Conservancy. He says these standards would weaken the
organic label.
“You don’t change the organic standard to be consistent with
current practices, you hold the organic standard steady and
you allow or you incentive the industry to change their
practices to reach that standard.”
The new “organic fish” recommendations still need final
approval from the USDA.
A study found that moms who ate peanut butter or nuts every day increased the
risk of asthma in their kids by 50% (Photo courtesy of the EPA)
A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:
Transcript
A new study finds pregnant moms
who eat peanut butter every day might be
affecting their babies’ health. Rebecca
Williams has more:
The Dutch government has been following a few thousand kids and their moms
for 8 years. They wanted to see if there was a link between the moms’ diets
and whether the kids would develop asthma.
It turns out that moms who ate peanut butter or nuts every day increased the
risk of asthma in their kids by 50%.
Dr. John Heffner is a former president of the American Thoracic Society. He
says these results are interesting – but that doesn’t mean there’s a definite link
between eating nuts and asthma.
“I think that this is a piece of information that confirms a well balanced diet of
mothers is the most important thing to do. But it doesn’t suggest that mothers
oughta take nuts out of their diet if they’re ingesting nuts now.”
Dr. Heffner says there are a lot of factors that could lead to asthma. He says
this needs more study, but in the meantime, pregnant moms should stick to
their doctor’s advice.
Wheat farmers are re-considering the genetically modified seed question (Photo courtesy of the USDA)
You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:
Transcript
You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:
Nearly every major US crop is grown with genetically modified seeds – corn,
soybeans, cotton.
Biotech companies take genes from other organisms and put
them into corn and soybean seeds. This alters the behavior
of crops. One of the most used alters crops to withstand
herbicides. So, when an herbicide is sprayed, it kills the
weeds, but the crops survive.
But wheat producers said thank you, but no, to those genetically altered seeds.
Daren Coppock is chief of the National Wheat Growers Association. He says a
lot of wheat farmers didn’t need the genetically altered traits being offered.
First, weeds just aren’t a big problem in some types of wheat.
And second, Coppock says wheat growers were worried about the export market
in Europe and Japan. In those countries, they call genetically altered crops
‘Frankenfoods’.
“And so, it was something where some of our members would get the benefit, but
everybody faced potential risk of having customers say, ‘we don’t want this in
wheat.’”
Since the farmers didn’t want it, Coppock says Monsanto and the other big seed
companies dropped research into biotech wheat. That was five years ago.
Coppock says turning down biotech has since proven to be a bad move for
wheat growers.
Now, the big biotech companies don’t do as much research on how to improve
wheat, including breeding drought resistant varieties. Drought in Australia and
Canada is part of the reason there’s a wheat shortage now, making prices
higher.
“And so the conclusion that the industry basically has come to is, we have to do
something to change the competitiveness equation or we will end up, wheat will
end up, being a minor crop.”
And that could mean wheat shortages in the future.
So wheat farmers are re-considering the genetically modified seed question.
They think asking for new biotech wheat strains might kick start research on
wheat.
Bakers say something needs to be done – wheat prices are way high. And the
people who bake breads, muffins, cookies, and cakes are concerned.
Lee Sanders is with the American Bakers Association, which represents
Pepperidge Farms, Sara Lee, and many smaller bakeries.
“When wheat prices go up 173% in one year, it certainly effects how bakers can
do business. And how smaller bakers, in particular, if they can keep their doors
open.”
Those rising wheat prices are being passed on to consumers. A loaf of bread
that cost $2.50 last year has jumped to $2.85.
But bakers aren’t convinced biotech seeds will lower wheat prices. They’re more
concerned about how their customers will respond to the idea of genetically
modified wheat.
(supermarket sound)
Shoppers in the bread aisle at this Ohio supermarket have mixed views.
“We buy the cheapest bread we can find, so it wouldn’t make much difference.”
(laughs) “If it’s bread and it’s 70 cents, I buy it. It doesn’t bother me at all.”
“I don’t know, it just doesn’t sound good. I mean, I don’t mind paying a little bit
more for bread. Everything else is more expensive now too.”
“If it would keep prices down, I’d probably actually go with genetically altered
wheat.”
You might not realize it, but you’re already eating lots of genetically modified
foods. They’re added to all kinds of processed foods, from frozen foods to juices
and cereals.
The US government says they’re safe – so they’re not labeled.
But people in many other countries are more aware – and a lot more concerned
about biotech foods.
Doug Gurian Sherman is a senior scientist with the Union of Concerned
Scientists. If American wheat goes biotech, he says farmers will probably lose
their export markets.
“They can go elsewhere and they will go elsewhere. They really are trying to
avoid it for any kind of human food use.”
Even if wheat growers can persuade Monsanto and the others to start
researching genetically modified wheat, it will take at least five to ten years
before anything is in the field.
By then, farmers say, climate change may make
some places so dry that people will need biotech wheat whether they like it or
not.
Fuel prices are higher this winter… but corn prices are down. That’s kindling a demand for corn stoves in some parts of the country. The Great Lakes Radio Consortium’s Shamane Mills reports:
Transcript
Fuel prices are higher this winter, but corn prices are down. That’s kindling a demand for corn
stoves in some parts of the country. The Great Lakes Radio Consortium’s Shamane Mills reports:
I always thought corn was something you ate. But I’m watching as my brother-in-law is stoking
his stove with golden kernels…
“In my case I use five gallon pails of corn, then just pour in slowly…”
(sound of kernels spilling into hopper)
I’d never seen a corn stove and my brother-in-law, Steve Springer, says he never thought he’d use
one. Once he did, he was hooked.
“Well, one thing about it is, it’s a renewable resource. Being a farmer myself, it’s something we
grow ourselves. This was in our home when we purchased the home – never had any exposure to
it. Since then, I like it immensely. Kicks out lot of heat.”
Corn stoves first became popular in the 1970’s when corn prices plummeted. There were
problems with the early stoves. Hardened clumps of burned corn, called clinkers, had to be
cleaned up and the corn didn’t burn efficiently.
Today, the stoves are making a resurgence because corn prices are down. New corn stoves are
better than the ones back in the 70’s. The stoves now have an agitator to stir the corn for a more
even burn and fewer clinkers.
Ed Bossert sells corn stoves at a store near where the Springers live. He says business is brisk.
“A lot of people come in to save money, a lot of people come in because it’s a renewable
resource, a lot of people come in because the pollution factor is basically nothing.”
Corn stoves produce less carbon dioxide and soot than burning wood or coal, so they seem more
environmentally friendly. But critics point out that the farm machinery used to grow the corn
burns fuel and generates pollution, so any gain from a cleaner burning fuel may be lost during
planting and harvesting.
While the environmental argument simmers, sales of corn stoves continue to heat up. Bossert says
he now sells as many corn stoves as he does wood stoves.
In larger cities such as Madison, Wisconsin the corn stoves don’t sell as well. At Top
Hat Fireplace & Chimney, only three customers have purchased corn stoves despite the best
efforts of sales staff like Mark Gilligan. Showing off the store’s one and only corn stove model,
he says it’s easy to maintain….
“They actually locate down below an ash drawer. That actually sits down below. There isn’t a
whole lot of ash from these pellet and corn stoves because it uses most of it up.”
Most corn stove dealers say a bushel or two a day will keep the cold away. With corn about two
dollars a bushel, that can seem like a bargain compared to natural gas prices, which are 20%
higher this year. But the initial cost of residential corn stoves can be steep.
Craig Tawlowicz owns Countryside Heating in north-central Wisconsin. He says new corn
stoves can cost two thousand… on up to six thousand dollars.
“So this is a long term investment. Most of the time, turn around savings, usually five to six
years pays off your investment.”
Wood stoves are not only more traditional, but they’re generally cheaper. So, wood stoves are
more popular. At Hearth and Home Fireplaces, Claire Barton says despite that… more customers
are considering corn stoves.
“It certainly makes sense for someone who has grain available to them and many of them will
burn corn as well as oats, wheat, barley, cherry pits. Things like that.”
The National Corn Growers Association promotes a lot of corn products. You’d think corn stoves
might be one of them – but spokeswoman Mimi Ricketts says it’s not one of the 600 items the
group touts.
“The National Corn Growers Association determines its issues based on priorities of member
states. Corn stoves is not one that’s been put on our radar screen. We are aware of them but we
have not actively promoted corn stoves.”
That’s probably because compared to other buyers of corn, such as livestock farms, corn syrup
processors and ethanol makers, corn stoves just don’t use a lot of corn. It’s not considered a big
market for farmers.
Instead, the big sales are going to those who make or sell the corn stoves. And because farmers’
harvest was so large this fall, corn stove retailers have found their cash crop this winter.
At least 200 million, but maybe as many as one billion frogs are eaten every year (Photo courtesy of the US Fish and Wildlife Service)
