Report Finds Cleaner Air Out There

  • According to a recent report, a decade of cleanup measures to reductions in emissions have paid off in cutting levels of deadly particle and ozone pollution. (Photo courtesy of the NREL)

A new report finds some of the cities with the worst air pollution are breathing a little easier. Lester Graham reports:

Transcript

A new report finds some of the cities with the worst air pollution are breathing a little easier. Lester Graham reports.

The American Lung Association’s annual “State of the Air” report uses the latest data from 2006, 2007 and 2008. That’s just before the economy really tanked. Janice Nolan is with the American Lung Association. She says even though factories were still running at full tilt, improvement in air quality was seen across the nation. Particularly in cities the group watches closely.

“We’ve tracked some of the 25 most polluted cities each year to see how they’re faring and in each case we saw significant improvement in most of the cities in those twenty-five.”

Nolan says cleaner diesel fuel and new less polluting trucks… along with some improvements at coal-burning power plants helped. But she says other dirtier coal-burning plants and older diesel trucks continue to pollute the air.

For The Environment Report, I’m Lester Graham.

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Acidic Oceans Dissolving Shellfish Industry

  • Oceanographer Richard Feely says the shellfish industry is suffering in part because the more acidic seawater encourages the growth of a type of bacterium that kills oyster larvae.(Photo courtesy of the NOAA)

When carbon dioxide is released into the atmosphere, about a third of it absorbs into the ocean. That creates carbonic acid—the stuff in soda pop that gives it that zing.

That means seawater is becoming more acidic.

Scientists say this ocean acidification is starting to cause big problems for marine life. And Ann Dornfeld reports that could affect your dinner plans.

Transcript

When carbon dioxide is released into the atmosphere, about a third of it absorbs into the ocean. That creates carbonic acid—the stuff in soda pop that gives it that zing.

That means seawater is becoming more acidic.

Scientists say this ocean acidification is starting to cause big problems for marine life. And Ann Dornfeld reports that could affect your dinner plans.

Taylor Shellfish Farms has been growing oysters for more than a
century. And shucking them, one by one, by hand.

“An old profession. Y’know, they’ve tried for years to
find a way to mechanize it. There’s no way around it. Every oyster is
so unique in its size and shape.”

Bill Dewey is a spokesman for Taylor. The company is based in
Washington state. It’s one of the nation’s main producers of farmed
shellfish. Dewey says if you order oyster shooters in Chicago, or just
about anywhere else, there’s a good chance they came from Taylor.

But in the past couple of years, the company has had a hard time
producing juvenile oysters – called “seed.”

“Last year our oyster larvae production was off about 60
percent. This year it was off almost 80 percent. It’s a huge impact to
our company and to all the people that we sell seed to.”

Shellfish growers throughout the Pacific Northwest are having similar
problems with other kinds of oysters, and mussels, too. They suspect a
lot of it has to do with ocean acidification.

Richard Feely is a chemical oceanographer with the National Oceanic
and Atmospheric Administration. He says when the pH of seawater drops
too low, it can hurt marine life.

“What we know for sure is that those organisms that
produce calcium carbonate shells such as lobsters, and clams and
oysters, and coral skeletons, they generally tend to decrease their
rate of formation of their skeletons.”

Feely says it looks like acidified waters are affecting oysters
because their larvae build shells with a type of calcium carbonate,
called aragonite, which dissolves more easily in corrosive water.

The more acidic seawater also encourages the growth of a type of
bacterium that kills oyster larvae.

Feely says the changes in the ocean’s pH are becoming serious. He
recently co-published a study on the results of a 2006 research cruise
between Hawaii and Alaska. It was identical to a trip the researchers
took in 1991. They found that in just 15 years, the ocean had become
five to six percent more acidic as a result of man-made CO2.

“If you think about it, a change of 5% in 15 years is a
fairly dramatic change. and it’s certainly humbling to see that in my
lifetime I can actually measure these changes on a global scale. These
are very significant changes.”

A couple years ago, Feely gave a talk at a conference of shellfish
growers. He explained the impact ocean acidification could have on
their industry. Bill Dewey with Taylor Shellfish Farms was there.

“All these growers were walking around with all these
really long faces, just very depressed. I mean it was a very eye-opening presentation and something that’s definitely had growers
paying attention since, that this could be a very fundamental problem
that we’re going to be facing for a long time to come.”

Dewey calls shellfish growers the “canary in the coalmine” for ocean
acidification.

Scientists say if humans don’t slow our release of CO2 into the
atmosphere, shellfish may move from restaurant menus into history
books.

For The Environment Report, I’m Ann Dornfeld.

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Birds Threatened by Warming Climate

  • Rising sea levels are infringing on the habitats of coastal birds. (Photo courtesy of the US Fish and Wildlife service)

Wildlife researchers say that many coastal birds and birds that live around the oceans are threatened by a warming climate. Mark Brush has more on the State of the Birds report:

Transcript

Wildlife researchers say that many coastal birds and birds that live around the oceans are threatened by a warming climate. Mark Brush has more on the State of the Birds report:

The report was put together by the US Fish and Wildlife Service along with state wildlife agencies and other researchers. It finds birds that rely on low-lying islands and other coastal habitats are most at risk from a warming climate. The researchers say these birds are in danger because of rising sea levels. And because the birds are having a tougher time finding the creatures they feed on. They say these kinds of birds would have a hard time finding new places to live.

Ken Salazar is the U.S. Secretary of the Interior. The agency was in charge of publishing the report:

“For too long, in my view, we have stood idle as the climate change crisis has grown. I believe that what this State of the Birds report indicates is that we are at a point in time in our history in America where there is a call to action.”

The report adds to research that shows a third of the nation’s bird species are endangered, threatened or in significant decline.

For The Environment Report, I’m Mark Brush.

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Arctic Ocean Methane

  • A recent study shows the arctic seabed is releasing up to ten-million tons of methane annually. (Photo Courtesy of Patrick Kelley, U.S. Coast Guard)

New research indicates the Arctic seabed is releasing methane at a rate higher than all the other oceans of the world combined. This recent discovery raises concerns about the pace of global warming. Lester Graham reports:

Transcript

New research indicates the Arctic seabed is releasing methane at a rate higher than all the other oceans of the world combined. Lester Graham reports, this recent discovery raises concerns about the pace of global warming.

Under a shallow part of the Arctic Ocean, the seafloor was thought to be permanently frozen, capping vast stores of methane underneath. Researchers at the University of Alaska Fairbanks have found that frozen cap is beginning to leak large amounts of methane into the atmosphere. Natalia Shakhova is one of the leaders of a team that’s been studying the permafrost under the Arctic Ocean.

“What we’re having now, it’s up to ten-million ton[s] of methane annually escaping from this seabed. That means that permafrost does not serve as an impermeable cap to prevent these leakages any longer.”

Methane is a greenhouse gas 30 times more potent than carbon dioxide. The greatest concern about methane releases had been the permafrost on land… but this underwater release could mean climate changes could accelerate.

For The Environment Report, I’m Lester Graham.

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Salt in the American Diet (Part 2)

  • Health professionals often work to reduce their patients salt intake to reduce high blood pressure. Should the government get involved too? (Photo by James Gathany for the US CDC)

New research shows that Americans’ health
would benefit dramatically if we ate less
salt. But some people say it’s not the
salt in the saltshaker that’s the
problem. Julie Grant reports:

Transcript

New research shows that Americans health would benefit dramatically if we ate less salt. But some people say it’s not the salt in the saltshaker that’s the problem. Julie Grant reports:

Darryl Bosshardt comes from a salt family. His grandfather started mining salt on their farm in central Utah. When Bosshardt hears about a new study that shows 100-thousand American lives could be saved each year if everyone reduced their salt intake by just a half teaspoon – he cringes.
He says salt is being given a bad name.

“And the challenge is, how we define salt.”

Most of the salt today all looks the same – perfectly pour-able, uniform bright white grains. It’s pure sodium and chloride, but Bosshardt, whose family owns the Real Salt Company, says it’s not the same as naturally occurring sea salt.

“Sea water occurs with many trace minerals. Over 50 to 60 trace minerals. It doesn’t occur, the salt in sea water doesn’t occur, as pure sodium and chloride.”

Bosshardt says those trace minerals help the body to process sodium, but most salt today looks perfect because the trace minerals have been taken out. He says when our bodies lack the minerals needed to process sodium; it raises blood pressure, which can lead to heart problems.

There are some books by holistic doctors that make these kinds of claims,but there’s not much science to prove this.

Most doctors today say salt is salt; sodium chloride. Our bodies need it, but not as much as much as most Americans are eating.

Dr. Kirsten Bibbins-Domingo is a professor of medicine and epidemiology at the University of California in San Francisco. She’s lead author of that new study on salt – the one that finds Americans could reduce deaths from heart disease by 100-thousand just by slightly reducing salt consumption:

“I don’t think we’re saying salt is bad and one of these other types of salt would be good. I think the newer types of salt that are on the market might have a lower sodium content for the taste that they have and so that would certainly be potentially beneficial.”

But Bibbins-Domingo says most Americans only get 6-percent of their sodium from their own saltshakers. The rest comes from processed foods and restaurants. So buying expensive sea salts with those trace minerals isn’t going to make much difference to most people. She says the problem is that salt is ubiquitous – people don’t even realize they’re eating it:

“If you start out with a healthy bowl of cereal with some milk, you’ve already consumed quite a bit of salt right there. If you have that healthy turkey sandwich or tuna sandwich, you have a bit of salt right there. If you have the marinara sauce with the pasta, you have salt there. So you realize that there are so many different ways, without you choosing items that we might clearly associate with a high sodium content, that there are a lot of places that we’re all consuming salt.”

Bibbins-Domingo supports efforts like the one in New York City. There Mayor Michael Bloomburg is urging food manufacturers to reduce the salt in their foods by 25% over the next five years.

Mark Kurlansky thinks it’s a terrible idea. He wrote a book called “Salt.” When laws curb smoking – that’s one thing. But salt is something different:

“You have to deal with the fact that people like salt. There isn’t the moral imperative of cigarettes because there isn’t a problem of second hand salt. If you don’t want to eat salt and the guy at the next table wants to eat it, it’s not going to affect you. It becomes an issue of government messing around with individual choice.”

But most people don’t realize they’re making that choice – there’s just so much salt in all the foods they buy. Other countries, such Finland and England, have worked with food manufacturers to lower salt content. In the UK, they cut sodium in foods by 10-percent. And researchers say the public didn’t even notice. They’re still studying to see if it’s actually improved health.

For The Environment Report, I’m Julie Grant.

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Salt in the American Diet (Part 1)

  • Dr. Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half. (Photo by Paul Goyette)

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

Transcript

If you read nutrition labels on food packages, you might be surprised by how much sodium there is in a lot of foods.
Some researchers say all that salt is causing a plethora of health problems – and they want the government to force food manufacturers to lower the salt content. Julie Grant reports.

When Dr. Kirsten Bibbins-Domingo sees patients with high blood pressure, she advises them to cut back the on the salt.

She says they often return to the office – happy to announce that they’ve cut out fast food and processed snacks.

“AND THEN I ASK THEM TO TELL ME WHAT THEY’RE EATING AND I AM AWAYS BLOWN AWAY WHEN THEY COME BACK WITH THESE NICE HEALTHY VEGETABLE SOUPS THAT ARE CHOCKED FULL OF SALT. AND SO ALL THE THINGS THAT THEY DON’T REALIZE ARE HIGH IN SALT ARE ACTUALLY STILL THERE IN THEIR DIET.”

Bibbins Domingo is associate professor of medicine and epidemiology at the University of California in San Francisco. She’s also lead author of a recent study published in the New England Journal of Medicine.

Researchers at Stanford and Columbia University Medical Centers co-authored the study.

They did a computer simulation – to see what would happen if every American reduced their salt intake by a half teaspoon a day. That’s 3 grams.

“WHAT WE FOUND THAT IS IF WE WERE ABLE TO REDUCE SALT IN THE U-S DIET BY 3 GRAMS PER DAY, WE WOULD ANTICIPATE 100-THOUSAND FEWER DEATHS EACH YEAR, 100-THOUSAND FEWER HEART ATTACKS, AND MORE THAN 100-THOUSAND FEWER CASES OF NEW HEART DISEASE.”

Bibbins-Domingo says the health savings of reducing salt are comparable to cutting the number of smokers in half.

But not everybody puts that much stock in the new study.

Michael Alderman is a professor of medicine and epidemiology at the Albert Einstein College of Medicine. He says the government shouldn’t act so quickly based on this new study:

“WELL, IT’S INTERESTING THAT IT’S CALLED A STUDY, WHICH I THINK SORT OF SUGGESTS THAT THERE ARE REAL OUTCOMES AND REAL PEOPLE THAT WERE STUDIED. IN FACT, OF COURSE, WHAT IT IS A SIMULATION, A MATHEMATICAL MODELING.”

Alderman says there are lots of different findings when it comes to sodium consumption. And some show reducing salt intake could have actually have negative health effects:

“WE KNOW THAT REDUCING SODIUM INTAKE, BY AN AMOUNT SUFFICIENT TO REDUCE BLOOD PRESSURE, ALSO INCREASES SYMPATHETIC NERVE ACTIVITY, IT INCREASES RESISTANCE TO INSULIN…”

If we already ate low salt diets, the researchers in this latest salt study say those concerns might be valid. But Dr. Bibbins-Domingo says salt consumption in the U.S. is higher than is recommended, and it’s on the rise.

But she says there are high levels of salt in so many foods, it’s hard to avoid. Cereal. Bread. Lunch meat. Pasta Sauce.

And she says consumers can’t really reduce salt consumption without some changes by food manufacturers.

“RIGHT NOW THERE ARE NO CHOICES THAT ARE REALLY AVAILABLE THAT MIGHT BE LOWER IN SALT. I THINK THAT’S WHERE THE EFFORTS WITH THE FOOD MANUFACTURERS ARE ABOUT REALLY MAKING A RANGE OF CHOICES SO WE CAN EAT LOWER SALT, WHICH IS VIRTUALLY IMPOSSIBLE RIGHT NOW.”

Some governments are responding. New York City has already started urging food manufacturers and restaurant chains to lower the salt in their foods by 25-percent over the next five years. Bibbins-Domingo says California is considering salt limits in foods the state buys for schools, prisons and other public institutions.

She also wants the Food and Drug Administration to require food makers to alert consumers when foods are high in salt.

In the meantime, Bibbins-Domingo advises her patients to look at food labels – and really look at the sodium content – so they know what they’re getting.

For The Environment Report, I’m Julie Grant.

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Interview: Lester Brown

  • Lester Brown founded the Earth Policy Institute in 2001. (Photo courtesy of the Earth Policy Institute)

One environmental leader says if
we keep doing what we’re doing,
the world will continue on a path
toward economic decline and eventual
collapse. Lester Brown heads up the
Earth Policy Institute. He’s written
a series of books on changes that need
to be made. The most recent book is
‘Plan B 4.0.’ Lester Graham
talked with him about the complexities
involved in a few commodities we take
for granted:

Transcript

One environmental leader says if
we keep doing what we’re doing,
the world will continue on a path
toward economic decline and eventual
collapse. Lester Brown heads up the
Earth Policy Institute. He’s written
a series of books on changes that need
to be made. The most recent book is
‘Plan B 4.0.’ Lester Graham
talked with him about the complexities
involved in a few commodities we take
for granted:

[text of the interview will be posted shortly]

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On Board ‘The Waterpod’

  • The pod docked at the Worlds Fair Marina in Queens. (Photo by Samara Freemark)

So, maybe you think you do good
by the environment. Maybe you buy
local, maybe you go to the farmers’
market, maybe you even walk to work.
But you’ve probably got nothing on
the crew aboard the Waterpod – a
converted barge anchored in New York
City. Samara Freemark
went to the Pod to see just how
sustainably people can live:

Transcript

So, maybe you think you do good
by the environment. Maybe you buy
local, maybe you go to the farmers’
market, maybe you even walk to work.
But you’ve probably got nothing on
the crew aboard the Waterpod – a
converted barge anchored in New York
City. Samara Freemark
went to the Pod to see just how
sustainably people can live:

When I caught up with the Waterpod barge, it was docked at a marina right next to
Laguardia Airport.

(sound of a plane)

That’s the sound of people and products moving all around the world.

But on board the Waterpod, four artists have spent the summer living locally – about as
locally as a group of people can possibly live. They’ve been surviving almost entirely on
what they can make, grow, or gather on a 3000 square foot barge.

Which is where I found artist and Waterpod creator Mary Mattingly.

“Hi.”

Last spring, Mattingly and some friends rented the barge and spent a month converting it.
They built a kitchen, 4 bedrooms, gardens, and a whole lot of alternative energy and
water systems. They wanted to see whether they could create a floating self-contained
ecosystem – one that could adapt to a future where resources were scarce and rising sea
levels had swamped coastal regions.

“We’re probably going to need to find new ways to make land that’s usable. So can you
just recreate it on a platform like this? So what’s the answer? I think so.”

Waterpod launched in June. It’s been traveling to docks in the New York City area since
then. The barge is towed around by tugboats – not exactly a sustainable energy source,
true, but the crew does pretty well producing just about everything else.”

We have 33 vegetables and 2 fruits. In this garden we’re growing kale, potatoes,
tomatoes.”

There’s also a coop for 4 chickens, which each produce an egg a day.

“Their names are Gilly, Rizzo, Marble and Bonzai.”

Between the chickens and the gardens, Mattingly says Waterpod is almost self-sufficient
for food. The barge gets its water from collected and purified rain.

“We get enough water barely. We are very close to not having enough water. We only
use a 55 gallon jug of water a day. So split between four people that’s about maybe 10
gallons a day at the most. So we’re taking really short showers.”

Solar panels and a power-generating stationary bike provide energy – enough to power
the lights and the fridge and an impressive collection of laptop computers. The crew uses
those to collect and analyze data on how their various survival systems are functioning.

Crew member Ian Daniels says the data could eventually be used not just by people
embarking on radical living experiments – but also by regular folks who just want to
make their homes a little more sustainable.

“We have 3000 square feet here. So what would happen if you cut that in half? Or a
third? What can I use that space for? Maybe you’re growing food on your roof or in your
window. Maybe you just take this example and take it down a notch, just do what’s
plausible in your own world.”

The Waterpod experiment is ending. So, I asked the crew for the biggest lesson they
learned this summer about living sustainably. Was it about energy conservation? Or, a
new method for collecting rainwater? Actually, Mattingly told me, it was mostly about
getting along with other people.

“I guess I didn’t really consider what it would be like to live in such a small space for
such a long time with other people and the psychology of that became a really interesting
part of the day to day life, and how we managed to make that work and how we would
have to have that dinner every night to reconnect and get back together.”

Which, she says, is a lesson that translates pretty well back on land.

For The Environment Report, I’m Samara Freemark.

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Native Americans Lose Land to Climate Change

  • Choctaw Chief Albert Naquin has watched his tribe's island - the Isle de Jean Charles - go from four miles across to a quarter mile across. (Photo by Samara Freemark)

Over the next century, rising
sea levels will change coastlines
all over the world. But the impact
might be most dramatic in South
Louisiana. A study out last month
predicts the state will lose up to
5000 square miles in the next
century – a chunk of land the size
of Connecticut. If the report’s
authors are right, that means a
lot of people in Louisiana are
going to have to relocate – become
climate refugees. Samara Freemark has the story of one of
the first communities to be displaced:

Transcript

Over the next century, rising sea levels will change coastlines all over the world. But the impact might be most dramatic in South Louisiana. A study out last month predicts the state will lose up to 5000 square miles in the next century – a chunk of land the size of Connecticut. If the report’s authors are right, that means a lot of people in Louisiana are going to have to relocate – become climate refugees. Samara Freemark has the story of one of the first communities to be displaced:

It was sometime in the mid-1970s that Albert Naquin first realized that Isle de Jean Charles was sinking. Naquin had grown up on the island. He’s the chief of a group of Choctaws who have lived there since the 19th century – and when he was a kid, it was a pretty good community: it had stores, a couple of churches, horse pastures and fields. But those are all gone now.

“Salt water kept coming in, faster and faster, and now it’s basically just beach.”

Isle de Jean Charles is sinking into the Gulf of Mexico.

The list of reasons why is long. There’s subsidence- that’s the natural phenomenon where delta regions kind of settle down on themselves. There are the dams that block the sediment that used to wash down and build the land back up. There are oil company canals that slice through the wetlands, hurricanes that tear up the island’s coastline, and, of course, there’s rising sea levels.

All together they explain why Isle de Jean Charles used to be about 4 miles across and now has shrunk to a quarter mile.

“Now, we see the disaster that is Isle de Jean.”

We’re in Naquin’s pickup truck, and he’s driving me out to the island.

“See this little house moved across the way, this house. These 1, 2, 3 are deserted.”

Naquin himself moved off the island awhile ago. But for years he was happy to support families who chose to stay. In fact, when the US government came to him in 2002 and offered to pay to help people move off the island, he resisted.

“So, I said, ‘what they gonna do, tell us they’re gonna move us there and then next thing send us a bill for the house?’ You know, so I said, ‘no, that’s just a modern day Trail of Tears. We’re not moving.’”

But lately Naquin has just gotten tired. Tired of evacuating people before storms, tired of helping them rebuild after, tired of watching the sea nibble away at the island.

And so he decided – enough. For the past year he’s been on a mission to convince the 25 families still living on the island to abandon it.

“They’re not going to save the island. It’s going to be gone. Either we move now or we move later, ‘cause we will move.”

But not everyone is ready to leave.

(sound of greeting and talking)

Naquin pulls over to talk to Dominique Dardar.

Dardar’s house was leveled by Hurricane Gustav last summer. He’s rebuilding it with pieces of other houses he’s found blowing around the island- bits of roof and siding. Dardar says he’s not moving.

“I ain’t never gonna move. I’m gonna stay over here. That’s my territory.”

Across the street Wenselas Billiot lives in a house raised 13 feet in the air.

Billiot is Naquin’s brother in law. He’s in his 80s and has lived on the island his whole life. I ask him what he’ll do if the island shrinks any more.

“That’s going to be rough. But, as long as I can stay, I’ll stay. I was born and raised on the island. As long as I can stay here I’m going to stay.”

Albert Naquin hasn’t given up. He thinks if he can get everyone to agree, the government will help the tribe get a big piece of land where they can all relocate as a group. He’s already thinking of names for the new town.

“We could say, Island Number Two, or Isle de Jean Charles New Beginning, or something like that. But I think we just name it Isle de Jean Charles 2. I think that has a good sound to it.”

In short, Naquin is trying to figure out how to keep the idea of Isle de Jean Charles alive, even when the island itself no longer exists.

It’s a challenge many Louisiana communities could soon face.

For The Environment Report, I’m Samara Freemark.

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Climate Change and Civil Rights

  • A climate change bill will mean more expensive energy until the nation can transition from fossil fuels like coal and oil to renewable energy such as biofuels, wind, and solar. (Source: Atmoneytota at Wikimedia Commons)

Eventually a climate change bill will work its way through Congress and President Obama has indicated he’ll sign it. But a civil rights group says a climate change bill will hurt the working poor. Lester Graham reports:

Transcript

Eventually a climate change bill will work its way through Congress and President Obama has indicated he’ll sign it. But a civil rights group says a climate change bill will hurt the working poor. Lester Graham reports:

A climate change bill will mean more expensive energy until the nation can switch from fossil fuels like coal and oil to renewable energy such as biofuels, wind and solar.

Roy Innis is the Chairman of the civil rights group Congress of Racial Equality. He says higher energy costs will hit the working poor hardest.

Democrats say they’ll get tax rebates to offset the higher costs. Innis doesn’t like the idea.

“We don’t want energy welfare. This is our new civil rights battle: how to have abundant and available, reliable energy at a reasonable cost.”

And Innis says we have that now with fossil fuels.

The Obama Administration says climate change legislation will eventually lead to cheaper energy for everyone and reduce the cause of global warming —which, in the end, could cost people a lot more.

For The Environment Report, I’m Lester Graham.

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