City Fights to Save Dying Elms

Dutch elm disease is killing dozens of stately old trees in the Midwest this summer. Many people say they regret losing the beautiful old trees. It changes the way a place looks and feels for years to come. Some people are willing to fight and pay to save the elm trees in one Chicago suburb. The Great Lakes Radio Consortium’s Jody Becker reports:

Transcript

Dutch elm disease is killing dozens of stately old trees in the Great Lakes region this summer. Many people say they regret losing the beautiful old trees. It changes the way a place looks and feels for years to come. Some people are willing to fight and pay to save the elm trees in one Chicago suburb. The Great Lakes Radio Consortium’s Jody Becker reports:


When Hollywood producers come looking for the perfect leafy suburb, they often wind up in Evanston, Illinois. This summer’s Tom Hanks flick “The Road to Perdition” was shot here. Filming almost hit a glitch…when Dreamworks suggested removing an old tree to make way for a driveway, the city balked. The scene was filmed; the tree stayed.


Evanston has dozens of trees at least a century old; and some even older than that.


Today, Evanston residents are even fighting a directive from the state’s Department of Transportation to replace obsolete traffic lights because it might mean uprooting some trees. So Evanston’s city Arborist Paul D’Agostino clearly has a rough job: he’s in charge of cutting down trees in a city of tree huggers.


“I’ve had to console people who were crying and hugging their tree and convince them that we were doing the right thing, that there was no choice in the matter.”


Like a handful of tree studded suburbs around Chicago and dozens of cities around the Great Lakes region, Evanston is experiencing a sad summer as Dutch elm disease claims dozens of trees more than half a century old and up to 70 feet tall.


Already more than one hundred Evanston elms have been found to have the killer fungus, and D’Agostino expects the toll to exceed two hundred. Once infected, a tree quickly begins to die…as the fungus blocks the vascular system that delivers water and nutrients to branches and leaves.


D’Agostino explains, standing near two dying elms in front of the Evanston Police Department…


“Both of these trees are in my estimation probably about 40 years old. These are pretty far along now in showing signs of disease…but the typical symptoms of yellowing and flagging leaves has now progressed to dead leaves and bare branches. We’ve got dying sucker growth along the main trunk which means the disease has spread into the main trunk and into the roots, so there’s no curing this tree at this point. The only way to solve this problem now is to remove the tree so it doesn’t spread to other nearby elms.”


(sound of sawing trees)


So five days a week, three crews of three men each are out on Evanston streets, taking down very old, very tall trees.


(sound of chain saw and crash)


For this relatively affluent, leafy suburb defined by its generous trees, the return of Dutch elm disease brings back bad memories of summers nearly 30 years ago, when hundreds of trees were cut down, destroying the canopies of tree tops that shade many of Evanston’s streets.


Still, there are 27,000 trees on city property in Evanston, and D’Agostino estimates three times that many on private property.


Today the suburb’s green and shade is created by a careful mix of hybrids and hardier trees, including Kentucky coffee, linden, gingko, honey locust and horse chestnut.


And the city is moving ahead with plans to continue replanting with diverse species to avoid future epidemics.


But ever a hotbed of activism, Evanston environmentalists of every stripe are on the case, badgering officials to do more than just identify and remove diseased trees.


Many want the city to inoculate the elms against the fungus.


“I’m a conservative republican, not at all a tree hugger. Al Gore and I would not mix ”


Virginia Mann has successfully organized the 13 other homeowners on her block to foot the bill to inject the elms on their street.


There are nine healthy elms on the block, and Mann and her neighbors have decided to adopt and inject three trees each year, at a cost of about $600 per tree.


“I know they add value to my community, I know they add value to my property, and I
know they keep my cooling costs down and I know there’s nothing I can do to replace them. So if you don’t take care of them, that’s it, they’re gone.”


While prognosis for the inoculated trees is excellent, there are no guarantees.
Dutch elm disease is spread both by beetles who carry the fungus on their hairs, and through root grafts between neighboring trees.


There is no way to protect the trees from root grafts. No one is sure why the disease is back and moving so aggressively.


Some citizens say, though inoculations can’t guarantee saving a tree, with only about 3,000 elms left in Evanston they’d rather try, than accept what the city officials seem to believe is the inevitable demise of the species in their suburb.
“Well, you can see my tree suffered an amputation this year.”


Mimi Peterson’s front porch on Ashland Avenue is shaded by a tall sturdy-looking survivor.


“It’s one of the few elms left on the block. You can also see across the street where we lost a really huge one. We’ve already lost nine trees on the block.”


She is well known in town for raising her voice as an advocate for trees; five years ago she hounded the city into more routine tree trimmings.


Now Peterson’s spearheading a group called TREE…To Rescue Evanston Elms, looking to suburbs like nearby Hinsdale…a place with more elm trees and a more aggressive Dutch elm disease prevention program.


Peterson says she agrees that diseased trees should go…but more needs to be done to protect still healthy elms.


Mostly Peterson’s group wants the city to spend more time and money looking for trees to save rather than trees to cut.


For the Great Lakes Radio Consortium, I’m Jody Becker.

Chefs Serve Up Fish Conservation

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some restauranteurs are looking at the effect they’re having on the world’s ecology, and as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some restaurateurs are looking at the effect they’re having on the world’s ecology. And as a result their chefs are changing their menus and their recipes so that there’s less pressure on some kinds of fish species. The Great Lakes Radio Consortium’s Lester Graham reports:

It’s the middle of the week and there’s already more than an hour wait to get a table at this trendy Chicago restaurant. The Frontera Grill is the domain of executive chef and owner Rick Bayless. Bayless is known for several things: a television show on public TV, redefining Mexican cuisine, and co-founding a group that’s concerned about the impact chefs’ decisions have on the environment. The group Chefs Collaborative is especially concerned about what it calls “ecologically responsible seafood procurement.” It’s calling on chefs to learn about which fish species are over-fished, to ask questions of fish providers about the size and quantity of the catch, and to think about what they can do about taking pressure off of depleted fish supplies. The problem is that many of the world’s more popular fish species have been in such high demand; they’re being fished nearly out of existence.

Chef Bayless says restaurants and their chefs play a major role in fish consumption. By making a particular type of fish popular to eat, chefs also help decide what people eat at home or demand from other restaurants. So a chef can make a difference. Bayless says instead of using a popular fish that’s seen its numbers decline due to over-fishing, the chef can substitute another kind of fish, or if necessary take it off the menu.

“I would say that we have taken off – we used to do Chilean sea bass; we no longer do it. We used to do a lot of blue fin tuna; we don’t do hardly any of that anymore. We rarely serve snapper because that’s become a pretty heavily fished species. There’s a lot of things we don’t do that we used to because we realize that diversity is going to be the answer to not over-fishing.”

But the effort to get chefs to think about the ecological consequences of their decisions isn’t embraced by everyone. Many chefs take pride in serving only the very best regardless of the financial or environmental cost. So, some chefs are not willing to take a popular fish off the menu. Bayless says they’ll keep using an over-fished species even though they know the fish’s population is being depleted.

“There’s some great chefs in this country that have more or less made their reputations on dishes that involve Chilean sea bass. And they’re going to be the last ones to change because they think of these dishes as their signatures, so a lot of those guys will shy away from these kinds of discussions.”

And if the chefs demand a fish at any price, there will always be some commercial fishers who will provide it if they can.

Peter Jarvis operates Triar Seafood in Hollywood, Florida. He supplies fish to chefs across the nation. Jarvis says some of his chefs are concerned about over-fishing. They know that certain ocean fish have dropped in numbers and have dropped in size in the past. But sometimes their information is out-dated. Back in the 1980s the Reagan administration pushed the international boundary waters out to 200 miles off the coast.
Then federal agencies closed or restricted fishing for certain species. Some of those populations have rebounded. So, Jarvis says it’s important that chefs talk to their providers rather than make decisions on old information. But Jarvis says it’s a different story farther out in international waters, and along the coasts of other nations. There, he says, little is done to check over-harvesting.

“We don’t seem to have a very good handle on the over-fishing situation outside of our own borders. You know, you go two-hundred miles off into international waters and it’s all renegades out there with very large vessels that are just pillaging the waters.”

And some chefs resort to buying fish from those sources or from countries with weak conservation laws. Even more bothersome to Jarvis are huge trawlers taking tons of fish for fish sticks and fast food fish sandwiches. But Jarvis says the more sophisticated consumer, the kind who frequents upscale restaurants, seems to be willing to put up with some changes on the menu. Chefs tell him that many of their patrons are willing to be flexible.

At the Frontera Grill, the patrons we talked to seemed to agree. We asked Lyn Schroth how she would feel if her favorite restaurant dropped a dish from the menu because that fish was being over-harvested.

“I’d be very happy with them because I wouldn’t want to eat anything that – you know, I’m a big animal lover, okay? And, most the time I don’t know what’s endangered and what’s not. And, the restaurant takes it off the menu, I’m proud of them.”

While restaurant patrons might be willing to make changes for the sake of the environment, getting the message to chefs is harder. Chef Rick Bayless says the culinary schools aren’t talking about the source of foods or the pressure on stocks in the ocean or on the ground with their student chefs.

“I think that’s the biggest disservice this country is making to the next generation of chefs. They’re teaching young chefs mostly to say ‘I’m demanding the best quality,’ but they should be demanding the products that are going to ensure that we have a future. And, they’re not doing that. They’re not teaching them that kind of stuff, about how to be responsible.”

But, Bayless says that some of the young chefs are learning that responsibility on their own through professional organizations such as the Chefs Collaborative and talking with fellow-chefs who are concerned about the environment. And Bayless adds they’re also learning from consumers who put pressure on the restaurants to think about the ecological impact of what they put on the menu.

For the Great Lakes Radio Consortium, this is Lester Graham.

Related Links

CHEFS SERVE UP FISH CONSERVATION (Short Version)

  • Rick Bayless, a co-founder of Chefs Collaborative, is working to persuade other chefs to think about the environment when they make their decisions about food.

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Transcript

Some chefs are working on campaigns to raise awareness about ocean fish conservation. Their efforts could mean some changes on your favorite restaurant’s menu. The Great Lakes Radio Consortium’s Lester Graham reports:

Some celebrity chefs from across the nation are working together to stress the importance of conserving fish species. Several fish have been over-harvested and the chefs are calling on their colleagues and consumers to be more ecologically responsible. Rick Bayless is a chef in Chicago and has a television show on public TV. He says his restaurants and chefs have tried to keep informed about the fish they use.

“And then as we hear that certain things are stressed populations or if, for instance, tuna is not coming in as big as it used to be or marlin from Florida is getting smaller and smaller. And we can see that. And then we’ll all sort of get together and go ‘I think we should really not do this anymore because this doesn’t look very good.”

Bayless and other chefs involved in conservation programs are urging people to use fish in a way that doesn’t continue to cause pressure on the fish populations that are disappearing due to over-harvesting.

For the Great Lakes Radio Consortium, this is Lester Graham.

Related Links

Interview With Mark Plotkin

  • Plotkin is the president of the Amazon Conservation Team, a group working to preserve the cultures and species in the rainforests of Central and South America.

Last year Time magazine named researcher Mark Plotkin an
environmental "Hero for the Planet." Plotkin has spent nearly 20 years
in
the rain forests of Central and South America, and is working to save
not
only the forests, but also the tribes who live there. He’s just
finished a
new book entitled "Medicine Quest: In Search of Nature’s Healing
Secrets." In it he argues that many ancient tribes of the forests
understand
plants better than botanists. The Great Lakes Radio Consortium’s Lester
Graham recently talked with Plotkin and asked about his work:

Related Links

Peter Raven-Accounting for Bio-Diversity

Time Magazine recently profiled people it considered to be "Heroes of the
Planet" for their environmental work. Among them was the Director of the
Missouri Botanical Garden, Peter Raven. Raven works with groups in
developing nations to help them preserve the biological diversity of their
countries. In the final of a series of interviews… the Great Lakes Radio
Consortium’s Lester Graham talked to Raven about his work… and how it
balances with domestic efforts to preserve natural areas:

Exotics Invading Your Garden

Non-native plants like the wood rose, Japanese barberry and English ivy
are found in many gardens around the country. Gardeners love them
because they’re beautiful. But author and certified master gardener
Janet Marinelli says people don’t realize how harmful these plants can
be. The Great Lakes Radio Consortium’s Karen Kelly spoke with Marinelli
about her findings: