Dr. Robert McLean works on a West Nile disease project at the National WIldlife Health Center with a Carolina Chickadee (Photo courtesy of the US Fish and Wildlife Service)
There’s a new online map for tracking
wildlife diseases that threaten animals and
people. Chuck Quirmbach reports:
Transcript
There’s a new online map for tracking
wildlife diseases that threaten animals and
people. Chuck Quirmbach reports:
Diseases such as West Nile Virus, Chronic Wasting Disease, Avian Flu, and
others are now often in the news. A website partly developed by the US
Geological Survey aims to track reports of the disease outbreaks around the
world.
Veterinarian Josh Dein leads the project. He says he hopes both health care
professionals and the general public use the online map.
“One of the things you can do is say ‘what’s happening in my neighborhood,
what’s happening in my state, my country?’ And maybe I’m traveling to
someplace else. Maybe I want to look to see what’s happening somewhere else.”
Dein says the map also allows people to narrow their search to specific countries, types of
disease and affected species.
Clear, colored plastic bottles - such as this one - are made of plastic number 7, which contains BPA (Photo by Rebecca Williams)
Recently there’s been a big concern about
bisphenol-A, or BPA, in some plastics.
Some plastic baby bottles and some water bottles have
been pulled from the shelf by retailers. Grist is an
online environmental news outlet. The journalists
at Grist have been looking at the BPA issue for a few
years. We got a chance to talk with Sarah Burkhalter
at Grist about BPA and why it’s suddenly
in the news:
Transcript
Recently there’s been a big concern about bisphenol-A, or BPA, in some plastics. Some plastic baby bottles
and some water bottles have been pulled from the shelf by retailers. Grist is an online environmental news
outlet. The journalists at Grist have been looking at the BPA issue for a few years. We got a chance to talk
with Sarah Burkhalter at Grist about BPA and why it’s suddenly in the news:
Sarah Burkhalter: “BPA has been in our bottles for a long time, and there have just been some
more high-profile studies in the last year. Back in February 2007, the National Institutes of Health
came out with a report saying that there was a link to BPA and health problems. Even at that point,
people were switching over to glass baby bottles and things like that. But just in the same week,
there was another National Institutes of Health high-profile report, just a few days separate from
when Health Canada – the Canadian Health Department – also expressed concern. So, I just think
it was in the news, and people are suddenly realizing that this is a problem.”
Lester Graham: “So, it was a one-two hit in the media, plus when you mention baby bottles, or
possibly the liners of formula cans, that gets people a little nervous, if there’s something toxic in
that stuff.”
Burkhalter: “Absolutely. And, the thing with BPA is that it’s an endocrine disrupter, it can mimic
estrogen. And so the plastics industry has been saying, ‘well, we use it in such small amounts, no,
it’s no problem’. Other studies have said that even in very, very small amounts, BPA can sneak in
and change cell structure, and really muck-up the reproductive system. And it’s been linked to
early puberty, and breast cancer, and behavioral disorders, and all kinds of things. So when they
hear about this being in, you know, things that we’re regularly eating and drinking from, they pay
attention.”
Graham: “Now, here’s the big question – we’ve seen retailers pull some bottles off of the shelves,
there’s been this controversy with Nalgene, and now even a lawsuit against Nalgene about their
plastic bottles – what plastic bottles are safe to use, what ones can’t I use, how do I tell the
difference?”
Burkhalter: “well, BPA is found in number 7 plastic – that’s also known as polycarbonate or lexan –
and that’s the clear, hard plastic. So Nalgene bottles – not the white ones – but the brightly
colored, clear ones. Those are number 7. There’s also, as you mentioned, plastic adhesive in
linings of cans, some of those, BPA is also in some dental sealants. But when it comes to bottles,
number 7 is the one you want to watch out for when we’re talking about BPA. Number 3 has its
own problems – that’s PVC or vinyl – that’s another one you want to watch out for. If you gotta use
plastic, you’re gonna want to look for numbers 2, 4, and 5.”
Graham: “So we look for those numbers on the bottom of the bottle?”
Burkhalter: “Yup. Those are, I mean, you know, they’re not on every plastic, but if there is a
number on them, its ‘2, 4, and 5 to stay alive’. It’s the rhyme I just made up.”
The "Great Plate" - a 10-inch plate: half non-starchy vegetables, a
quarter lean protein, a quarter starchy vegetable or whole grains (Photo courtesy of the University of Michigan)
Lots of companies are starting new programs
that teach their employees how to eat healthier.
Because healthier employees can save companies loads
of cash. Kyle Norris has more:
Transcript
Lots of companies are starting new programs
that teach their employees how to eat healthier.
Because healthier employees can save companies loads
of cash. Kyle Norris has more:
So, Stacy Witthoff is teaching people about healthy snacks.
“We have some 100 calorie packs. We have fresh fruit like bananas, peaches, pears,
apples, any kind of canned fruit is good too.”
Witthoff is a dietician with the Michigan Healthy Community – basically it’s a group that
does health education for University of Michigan employees.
The people at this expo are learning about how to eat healthier, and the idea is that they’ll
share this info with their co-workers.
Witthoff stands in front of a little booth and she’s all friendly. She snags people as they
walk by.
She’s just caught Jason Maynard. He’s a nursing administrator. And he goes to a lot of
meetings where there are a lot of snacks.
“So at meetings it’s probably donuts or bagels, cookies.”
But he thinks people would go for fresh fruit like raspberries or strawberries, if they were
offered.
Stacy Witthoff is promoting a guide that helps people make better food choices.
It’s called the Great Plate. It’s a picture of a plate that’s divided into different sections.
“Basically you take a 10-inch plate and half of it should be non-starchy vegetables, a
quarter of it lean protein, and a quarter of it starchy vegetable or whole grains. So it’s just
an easier way to eat healthy without having to think about portions.”
Ok let’s recap.
Divide your plate in-half and fill that half with non-starchy veggies – carrots, broccoli,
cauliflower, green beans, asparagus and peppers. And aim for a variety of colors.
Then divide the other half of the plate into quarters. Fill one-quarter with grains &
starchy veggies – that’s things like brown rice and whole-wheat pastas and whole-wheat
bread. And starchy veggies are things like potatoes, corn, peas, and squash.
Then the last quarter of the plate should have meats and proteins. Things like grilled
or baked chicken, fish, turkey, lean cuts of meat. And non-meat options like tofu, beans,
and eggs.
And the Great Plate says go for way smaller serving sizes.
The Great Plate encourages people to eat what they call “whole
foods.” That means eat the food in its raw form and not it’s processed equivalent. So
like eat the apple – as opposed to apple juice. Or as opposed to the apple-flavored gummi
worms, if you were someone like me.
Steve Aldana helps companies start employee healthcare programs. He says that
culturally we eat pretty bad stuff. And that we’re way stressed-out.
And all that can affect an employer’s pocketbook, for real.
“So 2 things: poor behaviors are leading to onset of chronic diseases. And those chronic
diseases are costing an inordinate amount in health care. And it’s that cost alone that’s
driving most companies to start to look very, very intently at worksite wellness
programs.”
Businesses are starting to see healthy employees as a smart investment. Companies like
Johnson & Johnson, IBM, and Dow Chemical have all taken note.
They hope programs like this one will help shave-off millions of dollars from their
employee health care costs.
And these programs can also help save money in the long run – by boosting employee
morale and leading to fewer employee absences.
A layer of smog over upstate New York at sunset on October 21, 2000 (Photo courtesy of the Earth Science and Image Analysis Laboratory, Johnson Space Center)
A new report says smog can contribute to
premature death. Rebecca Williams reports:
Transcript
A new report says smog can contribute to
premature death. Rebecca Williams reports:
Ozone is a main ingredient in smog – it comes from cars and smokestacks and
other sources.
The National Academies of Science report says ozone can send people to the
hospital, and even lead to earlier death. That’s because ozone can damage
your lungs and make it harder to breathe. It can be especially bad for
kids, older people, and people with lung diseases.
Dan Greenbaum is the president of the Health Effects Institute. He worked
on the report.
“It just reinforces the risks of exposure to ozone are there, they’re
significant and people really should be paying attention to alerts when
there are high ozone days.”
Ozone alerts mean even healthy people should avoid working or exercising
outdoors during the day.
The EPA recently tightened the ozone standards. But the agency’s scientific
advisory committee said the standards should be tightened even more.
The back of a female patient with a doctor who is using a stethoscope to listen to her lungs. (Photo courtesy of the National Cancer Institute)
Public health advocates say governments and
individuals should take more precautions as global
warming continues. Chuck Quirmbach has more:
Transcript
Public health advocates say governments and
individuals should take more precautions as global
warming continues. Chuck Quirmbach has more:
Most scientists say a warmer climate will bring some good things for public health, like
longer food growing seasons in parts of the world. But Dr. Georges Benjamin also
believes the forecasts of what bad things might happen.
“We know that climate change certainly could increase air pollution, leading to increases
in things like asthma, allergy and chronic obstructive pulmonary disease”
Benjamin heads the American Public Health Association. The group is issuing a
blueprint for health professionals and the public to combat climate change.
The effort includes calls for government to provide more shelter and health monitoring
during heatwaves, and recommendations for people to be more careful during high
temperatures and heavy rainfalls. The group will also urge Congress to consider health
issues when it debates legislation to curb global warming.
A new review paper in the journal Clinical Infectious Diseases finds that antibacterial soap is no better than plain soap at keeping you from getting sick. Some national studies have found that about 70% of liquid soaps on store shelves contain antibacterial ingredients.
(Photo by Rebecca Williams)
Antibacterial soaps are marketed as an extra
defense against that awful bug going around the
office or your kid’s school. But as Rebecca Williams
reports, new research finds antibacterial soap is not
any better than plain soap at keeping us from getting
sick. And some scientists and doctors worry there might
be risks to widespread use of antibacterial products:
Transcript
Antibacterial soaps are marketed as an extra
defense against that awful bug going around the
office or your kid’s school. But as Rebecca Williams
reports, new research finds antibacterial soap is not
any better than plain soap at keeping us from getting
sick. And some scientists and doctors worry there might
be risks to widespread use of antibacterial products:
Child: “Make the frosting for the carrot cake?”
“You want to make the frosting for the carrot cake? Okay, Jasmine,
bring up your chair so you can wash your hands.”
(Sound of Jasmine pulling a chair over & washing up)
Margo Lowenstein says she’s just a little extra careful about germs.
She never borrows somebody else’s ink pen during flu season. She opens
public bathroom doors with a paper towel on her way out. But her
friends call her a germ-phobe.
“You know, you go to a birthday party and some kid blows out a cake, and
you just see the spit flying on the top of the cake, that just kinda
grosses me out. So I usually take the cake but I won’t eat that top
layer of frosting. (laughs)”
Lowenstein is a soap marketer’s dream customer. Market researchers say
Americans have been getting more worried about germs. And as a result
we’ve been buying more soap and hand sanitizer and antibacterial
products.
Antibacterial soaps have been around since the late 1940s. But the
market research firm Euromonitor International says in recent years,
germ-phobia has given manufacturers a reason to ramp up the
antibacterial products in their lines.
There are some studies that estimate that about 70% of liquid soaps on
store shelves have antibacterial ingredients in them. Ingredients such
as a chemical called triclosan.
Allison Aiello teaches epidemiology at the University of Michigan
School of Public Health. Aiello is lead author of a paper in the
journal Clinical Infectious Diseases. She examined more than two dozen
studies on antibacterial soaps containing triclosan. She says
triclosan kills bacteria by going after the bacterium’s cell wall:
“The cell wall cannot be kept intact anymore; it’s not able to
survive.”
But Aiello says there’s a growing body of evidence that even though
antibacterial soap kills bacteria, it’s no better than regular soap
at preventing illness. Regular soap doesn’t kill bacteria, but Aiello
says it works just as well at getting that harmful bacteria off your
hands.
“Regular soap, is basically, it has a surfactant in it and what it does is it allows
bacteria to be dislodged from hands and then the motion that you’re using
under water helps dislodge it and make it go down the drain,
basically.”
Aiello says it’s important to note that the soap studies were done with
basically healthy people. She says more research needs to be done to
find out if antibacterial soaps could be more effective for elderly
people or people with compromised immune systems.
But Aiello says generally, for healthy people, antibacterial soaps are
no better than plain soaps at keeping you healthy.
And she says there could be risks to antibacterial products. She says
there’s evidence from lab studies that antibacterial soaps might be
adding to the emergence of super-bugs: bacteria that are resistant to
antibiotics.
“In the laboratory setting, it is clear that there are mechanisms that
can lead to antibiotic resistance when bacteria are exposed to
triclosan.”
Aiello says they haven’t seen this play out for antibacterial soaps in
the real world yet. But she says researchers need to keep an eye on it
because antibiotic resistance might take some time to develop.
The soap industry dismisses the idea that antibacterial soaps might
have something to do with antibiotic resistance.
Brian Sansoni is with the Soap and Detergent Association.
“The last thing we want to see is people discouraged from using
beneficial products. Antibacterial soaps have proven benefits, they’re
used safely and effectively by millions of people every day. Consumers
should continue to use these products with confidence.”
The Food and Drug Administration has the final word on antibacterial
soaps. But they’re still trying to figure out what to say about them.
The FDA has been trying to come up with rules for the products for more
than 30 years. Right now there are no formal rules about the levels of
antibacterial chemicals in soaps. And there aren’t any rules about how
the products can be marketed or labeled.
There’s one thing both the soap industry and doctors agree on –
Americans don’t lather up often enough with any kind of soap. A new
study found one out of every three men walk out of the bathroom without
washing their hands. Women did better than the guys, but still, about
one of every ten women didn’t wash their hands either.
Experts say the best way to avoid getting sick is to wash your hands with soap and water for 20 seconds. That’s as long as it takes to sing the happy birthday song twice.
Some grocery stores are training their staff on the benefits and risks of eating some kinds of fish. Nels Carson (pictured) answers customers' concerns about fish contamination. (Photo by Lester Graham)
Some grocery stores are posting information about fish, but some of the major supermarket chains have done nothing to inform customers about fish contaminants such as mercury. (Photo by Lester Graham)
Fish advisories are confusing. Their guidelines change depending on your gender and age,
and on the type of fish you’re eating. Reporter Kyle Norris boils down
some of the information in advisories and comes up with a few things to think about
when you eat fish:
Transcript
Fish advisories are confusing. Their guidelines change depending on your gender and age,
and on the type of fish you’re eating. Reporter Kyle Norris boils down
some of the information in advisories and comes up with a few things to think about
when you eat fish:
So I did a little informal survey the other day where I asked my friends what they knew about
eating fish. Some of my friends said, “Hey, isn’t eating fish good for you?” Well, turns out they’re right. Fish are
great sources of protein. They’re low in “bad” fats and high in “good” fats, or omega-3
fatty acids, which help your heart stay healthy.
And some of my other friends knew that fish were bad for you. Turns out they’re also right. Fish
take in pollutants through their food and water. Toxins such as mercury, PCBs, and
dioxins. If humans eat enough contaminated fish, those contaminants can build up in our
bodies and cause serious health problems. Contaminants are especially threatening for
small children and women of childbearing age because they can affect children’s
developing nervous systems.
Governments put out advisories so we know which fish are safe to eat. But advisories aren’t
the easiest thing to understand. And anyway, what do you do if you’re in a restaurant, or
cruising through the grocery store and you just want some fish?
“Uh we’re standing in front of the seafood counter at Whole Foods and we’re looking at
our fresh case…”
That’s Nels Carlson. He heads up the seafood department at my local Whole Foods
Market. He says people ask him about fish safety everyday:
“It can be kind of a daunting topic, I think, because there is such a variety. It’s not just a
gross generalization. So it really, it takes a lot of dialogue between customers and team
members and having a very knowledgeable team member base here really helps that.”
They’ll ask him about mercury in the fish, a highly toxic metal that occurs naturally but is a lot more prevalent
mostly because of coal burning power plants. Mercury shows up in higher concentrations
in certain kinds of fish. It’s nice to have a knowledgeable guy like Nels to talk with. Good fish vendors, such as
Whole Foods, go through special training on fish safety. But what if there’s no seafood
expert hanging out next to the fish sticks in the freezer section, if you know what I mean?
Anita Sandretto teaches in the Environmental Health Sciences department at the
University of Michigan’s School of Public Health, and she said that my friends are right.
Okay, well, she didn’t really say that, but she said there are good things about fish and there are bad things about fish:
“If you want to have the benefit of the fat and the omega-3 fatty acids, eat fish with more
fat, but the fat will also be where you will see the contaminants such as PCBs, dioxin.
The flesh will also be where you might have the mercury contamination.”
See, that’s the thing about eating fish: it gets complicated and there are no hard and fast
rules. Sandretto says eating fish is all about treading a line between the advantages and
the risks. So, if there is a risk, you want to reduce it as much as possible:
“…Because if you have any risk in a particular type of food, if you only consume once in
while, you have a less risk of anything bad happening.”
So think in terms of moderation and variety. Sandretto says it’s cool if you want to eat fish once or
twice a week, and to try and vary the kinds of fish that you eat. She says moderation and
variety are actually great rules of thumb to apply to your entire diet. So you could eat a
turkey sandwich on white one day, tuna on whole wheat the next, and a veggie burger the day
after that.
If you eat fish caught from local waters, check with your regional or state health
departments for their fish advisories. Just because a waterway looks clean or is in a
picturesque setting does not mean that its fish are harmless. Contaminants enter the
water in all kinds of ways.
One last thought: imagine a little fish with a little bit of contamination in its body.
Now imagine a medium-sized fish, who swims along and eats that fish and 99 of its closest small
fish friends. That medium guy now has 100 times more contamination than the small fish.
And now let’s say a big fish swims up and gulps down ten medium fish. That big fish has a
concentration that’s 1000 times higher than what that origianal small fish had.
So the moral of that story is, eat smaller fish when possible, also called pan fish. And
at the end of the day, keep in mind that the majority of research, including a recent study
from Harvard’s School of Public Health, say that the benefits of eating fish in moderation
outweigh the risks.
The Emerald Ash Borer is being found in new places. The Great Lakes Radio Consortium’s Jeff Bossert reports officials are emphasizing different way to stop the small metallic-green bug:
Transcript
The Emerald Ash Borer is being found in new places. The Great Lakes Radio Consortium’s Jeff Bossert reports officials are emphasizing a different way to stop the small metallic-green bug:
The emerald ash borer is killing ash trees throughout much of Michigan, and it’s spreading. It’s been discovered in parts of Ohio, Indiana, and Ontario.
Michigan State University entomologist David Smitley suggests homeowners work to stop the spread of the insect by treating the ash tree while they’re still healthy.
“That’s really critical. You need to start with a healthy tree, and that’s why we’re trying to get the word out.”
Smitley says homeowners in Michigan should consider applying insecticides
this fall and every subsequent spring, but University of Illinois
entomologist James Appleby says that’s not enough. That’s because too many don’t know about the emerald ash borer, and will fall back on spraying when it’s too late.
“I hate to get that kind of publicity out. I think the main thing
here is that we just be aware that we not bring any firewood from Michigan
into Illinois or Indiana or any other state.”
Appleby says a recent survey in Michigan revealed fifty percent of those
questioned had never heard of the emerald ash borer.
Garlic mustard looks like any average weed, but because it's
an exotic species in the Midwest, it doesn't have any natural predators. That means it can push out native plant species and disrupt ecosystems in Great Lakes states. (Photo by Corbin Sullivan)
The corn bread pudding was a crowd favorite, but volunteers made everything from salads to bread to lasagna to several Mexican dishes, each with the distinct flavor of garlic mustard. (Photo by Corbin Sullivan)
People attending the benefit assess the available choices,
each with the invasive species garlic mustard as an ingredient. Before and after the meal, the crowd got some lessons on invasive species and ways to help keep them in check. (Photo by Corbin Sullivan)
Of all the non-native plants and animals that have invaded the Great Lakes region, garlic mustard is one of the most prolific. The leafy green plant is an invasive species that can be found in people’s backyards, in wetlands, even growing through cracks in concrete. Invasive species can hurt natural areas by displacing native plants. So to get rid of garlic mustard, people are dumping it in landfills or killing it with herbicide. But a nature group in Michigan has found a better way to deal with it – by eating it. The Great Lakes Radio Consortium’s Erin Toner attended a benefit dinner where garlic mustard was featured in every single recipe. Toner produced this audio postcard:
Transcript
Of all the non-native plants and animals that have invaded the
Great Lakes region, garlic mustard is one of the most prolific. The
leafy green plant is an invasive species that can be found in people’s
backyards, in wetlands, even growing through cracks in concrete.
Invasive species can hurt natural areas by displacing native plants.
So to get rid of garlic mustard, people are dumping it in landfills or
killing it with herbicide. But a nature group in Michigan has found
a better way to deal with it – by eating it. The Great Lakes Radio
Consortium’s Erin Toner attended a benefit dinner where garlic mustard
was featured in every single recipe. Toner produced this audio postcard:
“Hi, I’m Jeremy Emmi. I’m the executive director of the Michigan Nature Association. There are a lot of invasive species out there that people don’t know about. Most people have invasive species in their backyard or their woodlot or their farm and they really don’t know they’re there. Garlic mustard is actually pretty simple to deal with, although very labor intensive.
“And the way we deal with it is pulling it, and that’s really the best way. You can use herbicide, but because it grows in such pristine habitats a lot of the time you don’t want to use herbicide because you don’t want to kill the native plants that are around it. So you’re in a catch 22. So really the best way is just to pull it.”
“Hi, I’m Natalie Kent. I’m the GIS technician and development associate for the Michigan Nature Association. I was helping out at one of MNA’s workdays and we were removing garlic mustard and I was working with my coworker Sherri. And we were coming back home and we were talking and she said she had had garlic mustard in salad the weekend before. And I said “Oh, you can eat it.” And she said “Oh yeah, it’s edible, you can have it fresh in salads, you can cook it like spinach.” And then the first thought that popped into my head was, if we can eat it, why are we throwing it away?
“…It looks different, depending on when you see it. In early spring, it’s in the form of a basil rosette and it sort of looks similar to a violet leaf, similar in the shape. But to me, I always tell people it looks like Pac Man.”
“My name is Ruth and I am eating something called Jade Soup, which I think is essentially a broth with lots of boiled garlic mustard leaves in it and actually it’s very good. It kind of tastes like a spinach soup, kind of, but it tastes good and mild and not at all overwhelming which you might think it would be. And also the garlic pesto bread is absolutely fabulous.”
“I’m Cynthia and I was born in Detroit, Michigan. Oh, I think it’s great. It has a slight zing and zip to it. It’s refreshing. It’s the kind of thing that would cleanse the palette after a heavy meal. It’s really an enjoyable plant.”
I’m Clifford Welch, and I’m a retired professor at Michigan State University and my retirement’s devoted to ecological restoration. I spend now almost 70 percent of my time on invasive species. The invasive vegetation is a huge, huge problem. What I have is a bunch of dishes that have garlic mustard in it. This is what I really need to taste, here’s the garlic mustard right here, and I’ve never eaten it before and I’m anxious to see what this tastes like.
(sound of chewing)
“It has a mustardy taste to it. It needs something on it, though, badly.”
“I’m Mary, and I was about to try – this is a cheese ball with garlic mustard. It’s actually good, it adds a, I don’t want to say peppery flavor, but I guess a garlic flavor to the cheese. It is good. So if somebody’s willing to take the time to harvest it, you can add it to things and I guess it’s supposed to be really healthy based on the literature. It has a lot of Vitamin A and Vitamin C in it. We’re all trying to eat healthier these days.”
HOST TAG: The voices of people trying foods made with mustard garlic: an invasive species that naturalists are removing from the wild and eating, rather than throwing it away. Our audio postcard was produced by the GLRC’s Erin Toner.
PVC is used in many building materials, including pipes like these. However, due to health problems that can be caused by PVC and the emissions created in production, the expansion of a PVC plant along Lake Erie is worrisome to some environmentalists. (photo by Jason
Krieger)
A new PVC manufacturing plant is being built in the region,
and that has some environmental groups alarmed. The Great Lakes Radio Consortium’s Joyce Kryszak reports on efforts to halt production of polyvinyl chloride:
Transcript
A new PVC manufacturing plant is being built in the region, and that has some environmental groups alarmed. The Great Lakes Radio Consortium, Joyce Kryszak reports on efforts to halt production of polyvinyl chloride:
Environmental groups are protesting the construction of a new PVC plant near Buffalo. They say manufacturing PVC releases toxic chemicals into the environment. The group recently released a report highlighting the dangers of PVC and are calling on companies to phase out production of the popular manufacturing material. Mike Schade heads the Citizens’ Environmental Coalition in western New York. The region is home to CertainTeed, a PVC plant that will soon expand to a site along Lake Erie. Schade says it’s a step backward.
“I think it’s outrageous that, given the fact the Great Lakes have seen so many environmental problems, that CertainTeed is coming in and citing a PVC plant right on the lake,” said Schade, “It certainly isn’t my vision for a clean and safe and healthy waterfront.”
Schade says residents near other Certain Teed plants show increased levels of cancer and other serious disease. But company spokesperson Dottie Wackerman disputed the claims. And she says the company’s new plant will have virtually no emissions.
For the Great Lakes Radio Consortium, I’m Joyce Kryszak.
Dr. Robert McLean works on a West Nile disease project at the National WIldlife Health Center with a Carolina Chickadee (Photo courtesy of the US Fish and Wildlife Service)
