Honeybee Die-Offs

  • Researcher Dennis VanEngelsdorp says the rates of honeybee die-offs threaten the beekeeping business. (Photo courtesy of the NBII)

Beekeepers expect about fifteen percent of their bees to die every winter. But for the past few winters they’ve seen die-offs of thirty percent or more. Mark Brush reports on a new survey that’s keeping track of honeybee losses:

Transcript

Beekeepers expect about fifteen percent of their bees to die every winter. But for the past few winters they’ve seen die-offs of thirty percent or more. Mark Brush reports on a new survey that’s keeping track of honeybee losses:

This is the fourth year in a row that beekeepers have see die-offs this high. The survey was done by the USDA and the Apiary Inspectors of America.

Dennis VanEngelsdorp was one of the researchers who conducted the survey. He says the rates of honeybee die-offs threaten the beekeeping business – and that’s important because honeybees pollinate about a third of the foods we eat:

“If we want to produce fruits and vegetables in this country, we need to have honeybees and we need a pollination force. And without those, we won’t be able to produce those in this country. So we’re not going to starve, but certainly the variety in our diet will change.”

Most of the beekeepers blamed the latest deaths on bad weather in the fall and winter. VanEngelsdorp says you can add to that habitat destruction that hurts the bees’ food supplies; invasive mites that spread disease – and the still unexplained problem of Colony Collapse Disorder.

For The Environment Report, I’m Mark Brush.

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Chicken Feces in Cattle Feed

  • Author David Kirby says cattle eating cattle by-product could risk another outbreak of mad cow disease. The FDA says there’s no measurable risk. (Photo courtesy of the USDA)

The hamburger you put on the grill this weekend could be from cattle raised on feed that includes chicken feces. Lester Graham reports…a year-old Food and Drug Administration rule says it’s safe:

Transcript

The hamburger you put on the grill this weekend could be from cattle raised on feed that includes chicken feces. Lester Graham reports…a year-old Food and Drug Administration rule says it’s safe.

The rule came about after the mad cow disease outbreak. It made some changes, but still allows putting chicken litter – that’s the straw, feathers, chicken manure and scattered food left after raising chickens in a building– into cattle feed.

David Kirby wrote a book entitled “Animal Factory.” He says the government buckled to the chicken industry because the industry didn’t have a place to go with all the chicken litter.

“There’s too much to spread on local farmland, so they very often put it into cattle feed. It contains urea which cows can convert into protein.”

Chickens are messy. They scatter their feed and it gets into the chicken litter that’s put in some cattle feed. Some chicken feed contains beef by-products. Kirby says cattle eating cattle by-product could risk another outbreak of mad cow disease. The FDA says there’s no measurable risk.

For The Environment Report, I’m Lester Graham.

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Native Pollinators in Trouble

  • Jeffrey Pettis says while honeybees are a concern because they pollinate crops, the wild plants that rely on native pollinators can be in trouble as well. (Photo courtesy of the US Fish and Wildlife Service)

Honeybees have been dying by the millions because of colony collapse disorder. But government officials say it’s not just the bees that are in trouble. Lester Graham reports.

Transcript

Honeybees have been dying by the millions because of colony collapse disorder. But government officials say it’s not just the bees that are in trouble. Lester Graham reports.

Jeffrey Pettis heads up the USDA’s bee lab in Beltsville, Maryland. He says there’s a lot of concern about honey bees because they pollinate crops. But he’s also really concerned about wild native bees, butterflies, bats that pollinate plants in the wild.

“The wild plants that rely on native pollinators can be in trouble as well. So, there’s certainly should be concern for all pollinators in addition to honeybees, which I like to think of as a major agricultural pollinator.”

Pettis says habitat destruction is hitting nature’s wild pollinators hard, but bats are also dying because of white-nose syndrome, a fungus that’s spreading, killing bats by the millions.

For The Environment Report, I’m Lester Graham.

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H1N1 Flu Still Around

  • This fall, the H1N1 vaccine will be combined with the regular flu shot. (Photo courtesy of the Center for Disease Control and Prevention)

You might think the flu season is over, but H1N1 flu is still around. Rebecca Williams reports health officials still want you to get vaccinated against the virus:

Transcript

You might think the flu season is over, but H1N1 flu is still around. Rebecca Williams reports health officials still want you to get vaccinated against the virus:

H1N1 flu peaked in the U-S last October and November.

The Centers for Disease Control and Prevention estimates through the middle of January, 57 million Americans got sick and 12-thousand people died.

Right now, most of the people getting sick with H1N1 are in the Southeastern U-S.

Tom Skinner is with the CDC.

“We wouldn’t be surprised to see activity continue into the spring and early summer. How much activity we may see moving forward into the fall and winter it’s just hard to tell.”

He says anyone who hasn’t gotten the vaccine should. Especially people with the greatest risk of complications from the flu. Those are pregnant women, kids younger than 5 years old and adults older than 65.

This fall, the H1N1 vaccine will be combined with the regular flu shot.

For The Environment Report, I’m Rebecca Williams.

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Genetically Engineered Orange Juice

  • The Asian Citrus Psyllid is the insect that spreads the disease hurting Florida's citrus crops. (Photo courtesy of USDA-ARS)

Disease is damaging Florida citrus crops. And Mark Brush reports… researchers say the citrus growers need a new kind of disease resistant tree:

Transcript

Disease is damaging Florida citrus crops. And Mark Brush reports… researchers say the citrus growers need a new kind of disease resistant tree:

The disease is called Huanglongbing disease and that’s Chinese for “yellow shoot disease.” It’s spread by a little Asian insect.

Right now, about 4% of the citrus crop in Florida is hit by the disease , but researchers say it can wipe out whole orange groves if it’s not contained.
The National Research Council says long term – growers should plant genetically modified trees that resist the disease.
George Bruening is a plant pathologist at the University of California – Davis and he chaired the study for the National Research Council:

“And so if you had a genetically modified tree, Florida citrus and the people of Florida would be very much ahead, because there would be less use of insecticides, for example.”

Bruening says these types of genetically modified orange trees don’t exist yet. And it’ll take years to develop them and get government approval.

For The Environment Report, I’m Mark Brush.

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Part 2: Food Ads and Kids

  • Researchers say food advertisers convince kids they need different food than adults. (Photo courtesy of the USDA)

Lots of people are concerned
that American children are
getting fat. More than one-
third are considered overweight
or obese. And some are pointing
the finger at those who manufacture
and advertise food for kids. In
the second part of our two-part
series on food and health, Julie
Grant reports on efforts to crack
down on food marketing targeted
at children:

Transcript

Lots of people are concerned
that American children are
getting fat. More than one-
third are considered overweight
or obese. And some are pointing
the finger at those who manufacture
and advertise food for kids. In
the second part of our two-part
series on food and health, Julie
Grant reports on efforts to crack
down on food marketing targeted
at children:

Have you ever tried going to the supermarket with a five year old? They’re cuckoo for cocoa puffs, and everything else on the shelves that’s colorful with big cartoon characters – strategically placed right at kids-eye level. So, They beg. They plead. Some even just grab what they want.

It’s called parent pestering.

Marion Nestle is Professor of Public Health Nutrition at New York University and author of several books on food politics. She says food advertisers convince kids they need different food than adults. And they want kids to pester their parents.

“I hear parents tell me all the time that the kids won’t even taste things because they say they’re not supposed to be eating that. They’re supposed to be eating chicken fingers, or things that come in packages with cartoons on them.”


Nestle says marketers are just trying to sell products – they’re not worried about obesity and other health problems caused by the processed food targeted to children. She’d like to see some big changes.

“If I were food czar, I would just say, ‘you can’t advertise to children, period.’ They’re not capable of making intelligent, adult decisions about what they’re eating.”

The Federal Trade Commission agrees the ads are a contributing factor to growing problem of childhood obesity. The FTC, the Food and Drug Administration and other government agencies will recommend changes to food marketing rules to Congress later this year.


Most people in the food and advertising industries say cutting off all marketing to kids would go way too far.

Elaine Kolish is Director of the Children’s Food and Beverage Advertising Initiative. It’s part of the Better Business Bureau. She’s been working with 16 of the major U.S. food manufacturers to change what is advertised to children.

Over the past few years, she says food manufacturers have spent millions of dollars to reformulate kids products – like cereals – to make them healthier.

“Before the initiative, cereals that were advertised to children might have had as much as 16 grams of sugar per serving. Now the maximum that anyone could have is 12 grams of sugar per serving. In fact, more of the cereals have less. So that’s a big improvement right there.”

And Kolish says advertising can actually help to get kids to eat healthier. For example, the McDonalds happy meal. Instead of offering kids French fries and a soft drink, the default happy meal now includes skim milk and apples – although it includes a side of caramel dipping sauce.

“I think now because of Burger King and McDonalds, alone, there’s probably more fruit advertising than ever before…and the sales and the trend data is really good. McDonalds has sold over 100-million orders of apple dippers in the last two years. That’s a lot of apples.”

But recent surveys at the University of Arizona and at Yale show that TV and online marketing toward children is still for foods that are not healthy for children. It’s mostly for things that are high in sugar, fat and salt.

Mary Engle is Associate Director for Advertising at the FTC. She says, for the most part, food companies have been taking foods that are bad for kids and only managing to make them less unhealthy.

“Whereas the proposal that the government group came up with is to only allow the marketing of truly healthful foods to children – foods that actually make a positive contribution to a healthy diet. So it’s much more limited which kinds of foods could be marketed to kids.”

Some food makers call the government proposal extreme. But government officials say they wouldn’t ban all ads – just those that encourage kids to eat bad food.

For The Environment Report, I’m Julie Grant.

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Part 1: Regulating Sweet Foods

  • Researchers say science is starting to show that people can become addicted to sugar, fat and salt. (Photo courtesy of the National Cancer Institute)

More people are becoming concerned
about the growing problems of obesity
and diabetes. Some even compare
foods that contribute to these health
problems to nicotine and tobacco. In
the first part of our series on food and
health, Julie Grant reports on efforts
to regulate foods that are bad for you
in the same way as cigarettes:

Transcript

More people are becoming concerned
about the growing problems of obesity
and diabetes. Some even compare
foods that contribute to these health
problems to nicotine and tobacco. In
the first part of our series on food and
health, Julie Grant reports on efforts
to regulate foods that are bad for you
in the same way as cigarettes:

Yale University professor Kelly Brownell has been watching for a long time as Americans gain weight. He says obesity and diabetes are creating debilitating health problems. And the food industry is largely to blame.

Brownell says science is starting to show that people can become addicted to sugar, fat and salt: the same stuff that’s in most processed foods.

“Certain parts of the brain get activated by food constituents, particularly sugar, that look like the same activation that occurs with heavily addictive substances like nicotine, alcohol or morphine.”


Brownell says the science is not definitive at this point. And he doesn’t expect it will ever show that donuts are as addictive as cigarettes. But he expects something similar. And so, he’s advocating that society treat these treats the same way as cigarettes: tax them. And put the money toward prevention programs.

Brownell is specifically pushing for a tax on sugary drinks. He says this approach worked for smokes, so why not soda pop.

“Oh, there’s no question about it. The rate of people smoking in the United States is about half of what it was in the 1950s and 60s. And that’s attributable to a number of things. But economists have figured that the taxes were the single most effective contributor to that.”

Brownell says California has held hearings on the idea, the New York state legislature is considering a tax on sugary drinks, and New Hampshire has just introduced legislation. And he says that’s just the tip of the iceberg. More sugar taxes are on the way.

We tried to reach the food industry’s major trade group: the grocery manufacturers association to comment for this story – but they didn’t respond. We also didn’t hear back from General Mills – a company that recently announced plans to lower the sugar content in its cereals.

We did speak with John Feldman. He’s an attorney who represents some of the major food manufacturers. He says they make foods that have salt, fat and sugar because people like them.

“There are products that people want to buy because they taste good or they are fun or they are attractive, of course. If they didn’t sell, people wouldn’t make ‘em.”

Feldman says any laws limiting or taxing certain foods must be based on scientific evidence: facts that show the foods are causing health problems. He says science hasn’t proven that with sugar, salt and fat.

Consumers at one Ohio supermarket also want sugary drink tax idea to fizzle out. College student Alicia Cobb is looking at the sweetened teas. She says beverages are only one of the reasons Americans are overweight.

“Well, so is McDonalds and Burger King and not working out and being a lazy bum.”

“How they think people supposed to live, taxing everything?”

Marie Holloway has a 12-pack of ginger ale in her cart. She says she’s not supposed to have sugar – because her doctor is concerned she’s developing diabetes.

“I only get a small income. By the time my doctor takes all of my money for copayments and doctor bills and stuff then I don’t have anything left because they’ve taxed everything so high. I think it’s terrible.”

Some TV pundits call the soda tax part of the Obama nanny state – telling people what’s good for them and limiting their choices. But those who support the sugar beverage tax say it doesn’t take away choice: it just helps people break what might be an addictive habit. One that’s costing everyone lots of money in health care costs.

For The Environment Report, I’m Julie Grant.

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Heart Health and Family Environment

  • Debbie Joy, a participant in the University of Ottawa Heart Institute's prevention program for family members. (Photo by Karen Kelly)

Every year, more than one million
Americans have a heart attack.
The majority survive, thanks
in part to advances in modern
medicine. But Karen Kelly reports
on a program that’s shifting
its focus from miraculous cures
to persuasion – getting the family
of patients with heart disease
to change the ways they live:

Transcript

Every year, more than one million
Americans have a heart attack.
The majority survive, thanks
in part to advances in modern
medicine. But Karen Kelly reports
on a program that’s shifting
its focus from miraculous cures
to persuasion – getting the family
of patients with heart disease
to change the ways they live:

(sound of aerobics class)

It’s a frigid January night in Ottawa, Canada. Most people are curled up on the couch. Debbie Joy is doing push-ups, lifting weights, even hula-hooping.

“After long day – I get up at 5:30, I get to the office at 7:30, I don’t leave there until 4:30, quarter to five. It takes a lot for me to go out and exercise. You just have to be motivated and do it.”

A couple of years ago, Joy didn’t have that motivation. But she did worry.
Both of her parents had died young of heart disease and, in the back of her mind, she knew what she should be doing to take care of herself.

Then she saw an article about a study at the University of Ottawa Heart Institute for the family members of current and former patients.
Bob Reid is directing the study.

He says research has found that family members of patients have a 30 percent chance of contracting heart disease themselves within 10 years.
But there’s been very little focus on this group.
Reid says he and his colleagues realized that if they wanted to focus on prevention, they had a major high-risk group already coming through the door.

“I think anybody who’s practiced in a hospital for any length of time recognizes that sometimes our patients of tomorrow are the family members of our patients today. Families tend to have very similar smoking habits, very similar eating habits, very similar activity habits. This really is a group that can benefit from fairly close attention.”

Close attention is the key to the heart institute’s program.
Family members work with a dietician, a nurse, and personal trainers to set up a new lifestyle. Then, they keep working with them.
Participants keep close track of exercise and their diet. The professionals track blood lipids, weight, and cholesterol levels.

Debbie Joy says it worked.

“The fact that you were watched, you were called every week, it made you follow the program. Then they got you into a routine. So they called you every week for 6 months, then it was dropped to once a month. At that point, you were in a routine and it was easier to follow.”


After three months, Joy’s weight and cholesterol levels dropped – and stayed there. One year later, she’s still exercising four days a week and eating well. It’s a part of her life now – she’s made friends at the gym and her family has adjusted to her new cooking methods.

The ultimate goal for the heart institute is to demonstrate that this works, and to justify funding the family prevention programs full-time.

The ultimate goal for Debbie Joy is quite simply, to live longer.

“You know, I have two kids and I want to be around for my grandchildren. So, it’s never too late.”

For The Environment Report, I’m Karen Kelly.

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Scavengers in Dire Straights

  • Vultures can eat 20% of their own body weight in one sitting. And they have digestive systems with special acids that will dissolve toxic bacteria and viruses. (Photo courtesy of the National Park Service)

For most people, the slow spiral
of airborne vultures means that
some unlucky animal has died. Now,
in some regions of the world, vulture
populations are dying. An American
scientist is part of an international
effort to save these massive scavengers.
Ann Murray has the story:

Transcript

For most people, the slow spiral
of airborne vultures means that
some unlucky animal has died. Now,
in some regions of the world, vulture
populations are dying. An American
scientist is part of an international
effort to save these massive scavengers.
Ann Murray has the story:

It’s hard to get too excited about an ugly bird that eats dead, rotting flesh. Let’s face it, vultures don’t have a good rep. But vultures are amazing animals. They can eat 20% of their own body weight in one sitting. And they have digestive systems with special acids that will dissolve toxic bacteria and viruses. Meaning, vultures prevent the spread of killer diseases like rabies and anthrax when they scarf down the carcasses of sick animals.

“With the meat goes the disease.”

That’s Todd Katzner, Director of Conservation and Field Research at the National Aviary in Pittsburgh. Katzner says, sadly, with all the good vultures do, many species are in big trouble.

“Vultures are in dire conservation straits in much of the world because of things like habitat loss, poisoning and now these new problems like diclofenac.”

Diclofenac is a medicine given to sick livestock in central Asia. Vultures that eat livestock carcasses with traces of the drug almost always die of immediate kidney failure. It took scientists some time to figure that out. Katzner’s friend Vibhu Prakash, an Indian ornithologist, recognized the beginnings of this vulture die-off.

“This was almost 20 years ago that Vibhu started seeing vultures near Barrackpore, India. They were sitting in a tree with their heads hanging down .Eventually they’d just fall out of the tree and die on the ground.”

Since then, Indian white-backed vulture numbers have plummeted from 30 or 40 million birds to just thousands. This massive decline has left scientists scratching their heads about how many vultures are left in central and south Asia and other parts of the world. Because vultures move around a lot, it’s been hard to keep track of individuals. There’s never been an accurate total population count – anywhere. That’s where Katzner and the National Aviary come in.

For several years, Katzner and his field team have been traveling to mountainous grazing lands in Kazakhstan and the northern plains in Cambodia . Katzner says the one place vultures reliably congregate is at feeding sites.

“We ask people if any livestock have died .We drive up to those sites . Usually the vultures have been there. When vultures feed on the carcass they leave feathers everywhere. And when we go to the carcass, we’re able to pick up sometimes 500 or 1000 feathers.”

Once the feathers are collected, Katzner’s team extracts DNA from them to identify individual birds. The scientists will use this information to create population models. This new counting method is faster and more reliable than capturing, marking and recapturing birds.

Katzner expects researchers will use his feather- based system to count endangered vultures in other places. That includes here, in the United States, where California Condors are dying from lead poisoning.

(sound of a vulture eating)

Before I leave the Aviary, Katzner points out an American black vulture. She’s gobbling a breakfast of chick pieces and mice. Katzner hopes his work will help to keep other vultures happy and hungry. He says we all need ‘em on the job as nature’s cleanup crew.

For The Environment Report, I’m Ann Murray

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Trying for a Healthier Holiday

  • Linda Barberic's partner Keith helps her prepare a healthy meal, using olive oil instead of butter. (Photo by Julie Grant)

With so many Americans facing diabetes,
heart disease, and other health problems,
the Thanksgiving meal has become a battleground
in some families. Some family members want
to make it a healthy meal, others want to
stick with their traditional family dishes.
Julie Grant reports:

Transcript

With so many Americans facing diabetes,
heart disease, and other health problems,
the Thanksgiving meal has become a battleground
in some families. Some family members want
to make it a healthy meal, others want to
stick with their traditional family dishes.
Julie Grant reports:

Four years ago, Linda Barberic gave her left kidney to her sister. The surgery went well. But since then, there have been a lot of other health problems in the family.

“We’ve had a few strokes in the family, we’ve got diabetes, we’ve got high blood pressure, we’ve got some other heart conditions, a few heart attacks.”

That’s some serious stuff. Linda thinks a lot of it has to do with the way her family eats: lots of salt, fat and sweets. She is hosting everyone for Thanksgiving dinner. And thought this might be a good time to get them all on board with healthier eating.

So she sent out a mass email to the family.

“So I thought this year, why not give everyone a challenge and make it a healthy Thanksgiving. Really – no fats, no butters, no salts, no heavy creams.”

Linda even suggested some recipes: steamed green beans with lemon zest, fingerling potatoes roasted with fresh garlic and thyme.

The resounding response: No salt, no fat, no fun.

Someone even said they wouldn’t come. They wanted the turkey with gravy, green bean casserole with crispy onions on top, and Mom’s dumplings with lots of butter.

Her brother-in-law Matt Previte is one of those with a heart condition. He and Linda’s sister, Sandy Previte, appreciate Linda’s thought, but…

Matt: “For one meal, for one day, one special occasion – it’s not worth it.”

Sandy: “How often do we eat gravy? Twice a year. So I’m like, let’s do the traditional. Why not? Let’s just stick with what it’s about – people getting together to have good food.”

So Sandy says why not have the gravy, have the butter?
But her sister Linda says it’s not one or two days a year. Her family, like many, eats fatty, salty foods all the time.
That’s one big reason why two-thirds of American adults are considered overweight or obese. And diabetes has become an epidemic.

So, why do we keep going back for more – when we know it’s making us sick?
Linda Spurlock is director of human health at the Museum of Natural History in Cleveland.
She says we’re hard-wired to crave sugar, fat and salt.

“If you did not have the inherited yearning for fat or for sugar and grab it anytime you could get your hands on it, you probably would not live to reproduce back 2- or 3- million years ago.”

But while our ancestors had to smash open bones to get to the marrow – so they could get the fat they needed – we can just pull up to the drive through and order whatever we want to eat.

Spurlock says the original Thanksgiving meal was probably a small, lean turkey, squirrel, raccoon, and roasted root vegetables.

“And how it got bigger and bigger and bigger –
I have a feeling that it wasn’t until quite recently that people had the expectation of several kinds of pie for dessert and yes giblet gravy and mashed potatoes and sweet potatoes.”

Spurlock says Americans can start eating healthier by training themselves to enjoy the simple taste of vegetables. But she says Thanksgiving probably isn’t the time for it.

Linda Barberic has come to the same conclusion.

“ I kind of just backed off on it. And said, ‘do what you’re going to do.’ Thanksgiving is about family. I’m grateful that everyone is healthy this year and everyone is here. So, I’m just grateful to have Thanksgiving. But, I have a feeling there will be some fat. (laughs)”

For The Environment Report, I’m Julie Grant.

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