To those who may recoil in terror from this picture, relief from peanut allergies may just be a vaccine away. (Photo by Mike Froese)
A new vaccine that reduces food allergies in dogs could
some day help people who suffer dangerous reactions to food like
peanuts, milk and wheat. The vaccine is also more evidence in
support of the so-called “hygiene hypothesis.” The Great Lakes
Radio Consortium’s Tracy Samilton reports:
Transcript
A new vaccine that reduces food allergies in dogs could some day help people who suffer
dangerous reactions to food like peanuts, milk and wheat. The vaccine is also more
evidence in support of the so-called “hygiene hypothesis.” The Great Lakes Radio
Consortium’s Tracy Samilton reports:
Allergies to foods like peanuts have become much more common over the past 20 years.
Some researchers believe it’s because, as a hygiene-conscious society, we’re no
longer exposing our bodies to infections that stimulate the immune system and protect
us from allergies. Pediatrician Dale Umetsu of Stanford University mixed a component
of Listeria bacterium and peanuts into a vaccine. He then gave it to dogs
with allergies so severe that one peanut made them sick.
“After the treatment, the dogs could tolerate up, on average, to 30 to 40 peanuts,
so this was quite an increase and the effect lasted several months, at least,
after the treatment.”
Umetsu says it could be five years or more before a vaccine is available for human trials.
A vaccine could help millions of people with food allergies.
For the Great Lakes Radio Consortium, I’m Tracy Samilton.
According to the Audubon Society report, the population of the Bobolink, which nests in hayfields and other U.S. grasslands, has fallen to about 11 million birds — half its earlier recorded numbers. (Photo by S. Maslowski, USFWS)
Road-to-road agricultural fields like this one decrease the amount of natural grasslands. This may be one of the reasons why bird populations are declining. (photo by Brad Mering)
A new report warns that nearly a third of North America’s bird species are in trouble. And it says habitat loss is to blame. The Great Lakes Radio Consortium’s Rebecca Williams has more:
Transcript
A new report warns that nearly a third of North America’s bird species are
in trouble. And it says habitat loss is to blame. The Great Lakes Radio
Consortium’s Rebecca Williams has more:
National Audubon Society researchers analyzed data on more than 650 bird
species. They found that since 1966, certain bird populations have been
declining in all habitats.
Birds that thrive in grasslands are especially at risk. The study found 70
percent of grassland bird species are declining significantly.
Greg Butcher is the study’s lead author. He says today’s farming practices
have reduced available bird habitat.
“In the 50’s, field sizes were small, there was a lot of variety of crops
being planted, there were a lot of hedgerows and field edges that were good
for bird populations. Most farming is done road to road now. And so, in the
1950’s, agricultural landscapes were very favorable for bird populations,
and today, they’re just not.”
Butcher says creating grass buffers around farm fields can help some
grassland species. But he says other species need larger areas of land to
succeed.
For the Great Lakes Radio Consortium, I’m Rebecca Williams.
A neighbor feeds Sir Herman, a calf at Beaver Creek Ranch. Herman is a Scottish Highland bull. Highland cattle are raised in the Midwest for their lean meat. (MPR Photo/Cynthia Johnson)
Kirk Bratrud's Boathouse Restaurant offers Scottish Highland beef. He is working with local farmers to boost the supply. (MPR Photo/Stephanie
Hemphill)
Nearly 1,000 cheeses made from grass-based sheep's milk are aging in the round concrete cave at Love Tree Farm. (MPR Photo/Cynthia
Johnson)
Organic food has become so popular, it’s hard to keep up with demand. For organic farmers, that booming market is a mixed blessing. When they can’t supply as much as the customers want, it puts pressure on the farmers. Some farmers are trying creative ways to fill the demand. The Great Lakes Radio Consortium’s Stephanie Hemphill reports:
Transcript
Organic food has become so popular, it’s hard to keep up with demand. For organic farmers, that booming market is a mixed blessing. When they can’t supply as much as the customers want, it puts pressure on the farmers. Some farmers are trying creative ways to fill the demand. The Great Lakes Radio Consortium’s Stephanie Hemphill reports:
About a year ago, chef Kirk Bratrud and his family built a small restaurant near the harbor in Superior, Wisconsin. It’s called The Boathouse, and it features fresh-caught fish, local vegetables, and — Scottish Highland beef.
“It’s a very lean but tender piece of meat, it has a slightly peppery flavor, something approaching elk but more like beef.”
Bratrud says his customers love Scottish Highland beef.
“Our problem with beef however is that we wish more of it was available.”
He has to take it off the menu when he runs out. It’s hard to find, and the only way he can get it at all is because three farmers in the area raise it. One of them is Doug Anderson, owner of Beaver Creek Ranch. He says Highlands offer plenty of advantages to a farmer.
“There is no waste in the animal, as the fat is on the back of the animal rather than a heavy marbling. And our animals are not grained at all. We don’t even have a feedlot. When we’re ready to take an animal to processing, it will just be picked out of the herd, put in a trailer, and go for processing.”
The animals graze in pastures. They don’t need the antibiotics that are routinely fed to animals in feedlots. Anderson has nearly 50 Highlands. The herd is growing, but it takes time to raise cattle. About 20 steers are ready for market each year.
When he started selling to The Boathouse in Superior, he realized there was a bigger market out there than he could supply. He’s recruiting his neighbors to help out. Three nearby farmers have bought brood cows and bulls. Anderson says when their animals are ready to butcher, he’ll put them in touch with The Boathouse and his other markets.
Three miles away, another organic farm has a different specialty – aged cheese made from sheep milk. Mary and David Falk milk about 100 sheep, and make about four dozen cheeses a week. The aging cave is a concrete silo, built into a hillside.
(sound of door opening)
Inside, it’s dark and cool. Nearly a thousand cheeses are resting on cedar planks. Mary Falk enjoys the different molds growing on the rinds of the cheese.
“We’ve got a gold mold, there’s a mauve colored mold, there’s a blue mold, there’s a soft green. So each one of those little molds adds a a hint of flavor and complexity to the cheese.”
The Falks used to sell their Love Tree cheeses to restaurants in New York and San Francisco. But after September 11th, the orders dropped off suddenly, and the Falks found new customers at a local farmer’s market. Now, they don’t have enough cheese to satisfy their local retail customers AND supply restaurants and cheese shops.
To boost her production, Mary Falk tried buying sheep milk from other farmers, but it didn’t taste the same as milk from the flock on her Love Tree Farm. So she tried to recruit farmers to buy some of her sheep and sell her the milk. A couple of neighbors tried it, but quit after awhile.
Her latest idea is what she calls the Love Tree Farm extended label program.
“What Love Tree is known for is our grass-based milk. And if somebody is making a high quality cheese on their farm, we are willing to put that into our market for them. We would put the Lovetree label on their cheese, like “Love Tree introducing Johnny Smith.”
Falk says it would give customers a chance to learn about new cheeses from a name they trust, and it would give new farmers access to an established market.
It takes time and ingenuity to match producers and consumers. But more and more people want organic food. Farmers who’ve been successful are trying to recruit other farmers to join them in the organic producers movement… an effort that can be profitable and easier on the environment.
For the Great Lakes Radio Consortium, I’m Stephanie Hemphill.
Scientists have known for years that streamside forests help stop certain pollutants from entering the waterway. But new research published in the Proceedings of the National Academy of Sciences shows that those forests have added benefits. The Great Lakes Radio Consortium’s Chris Lehman reports:
Transcript
Scientists have known for years that streamside forests help stop
certain pollutants from entering the waterway. But new research
published in the Proceedings of the National Academy of Sciences
shows that those forests have added benefits. The Great Lakes Radio
Consortium’s Chris Lehman reports:
Steams that flow through forests tend to be wider and slower than those
that flow through meadows or urban areas. Scientists say that creates
an environment that can actually help clean up a polluted waterway.
Bernard Sweeney is the director of the Stroud Water Research Center in
Pennsylvania. He says their research points to a direct relationship
between woods and water.
“You put a forest along a small stream, it creates a more natural and
wider stream channel; that in turn provides more habitat, more
available ecosystem which in turn enables a stream to do more work for
us like processing nitrogen and organic matter.”
Sweeney says government programs that offer incentives to create
natural streamside buffers should do more to specifically encourage
reforestation. He says grass buffers don’t have the same cleansing
effect on waterways.
For the Great Lakes Radio Consortium, I’m Chris Lehman.
To those who may recoil in terror from this picture, relief from peanut allergies may just be a vaccine away. (Photo by Mike Froese)
