Lessons From Insect Infested Wood

  • A team of horses drags a dead ash tree through the woods to be milled into usable lumber. Tens of millions of ash trees have been killed by a bug imported from China called the emerald ash borer. (Photo by Lester Graham)

Ash trees are dying by the millions because of an infestation of a
foreign bug. In one town, they’re using the dead wood to help build a
library. Lester Graham reports the wood beams and flooring will be a
permanent exhibit to remind visitors of the trees that were once there
and the cost of imported pests:

Transcript

Ash trees are dying by the millions because of an infestation of a
foreign bug. In one town, they’re using the dead wood to help build a
library. Lester Graham reports the wood beams and flooring will be a
permanent exhibit to remind visitors of the trees that were once there
and the cost of imported pests:


Craig Novotney is driving a team of black draft horses, some young
Percherons, through a wood lot. They’re dragging a pretty good sized
log out into the open to be trucked away and turned into lumber. They
could have used a bulldozer to do this job, but that would have damaged
a lot of the other trees in these woods:


“It’s a lot less impact on the forest floor. You don’t ruin near as
much stuff, you know, getting it out with horses. It’s a kind of
lighter approach to it.”


Sixty ash trees have been cut down on this four-acre piece of land.
They were all dead, killed by a bug called the emerald ash borer. The
wood from these dead trees will be used to make flooring, wood trim,
and to be support beams for a new branch library.


The architects knew they wanted to use ash, as a way of reminding
people of this disappearing natural resource. But it was the flooring
contractor who suggested the ash wood they needed was on the very
property where the library is to be built.


John Yarema owns Johnson Hardwood Floors:


“We were originally came out to look at flooring and ash. And when we
told them we could use the material off the site, they were excited.”


Rather than just flooring, Yarema suggested the architects use the dead
ash trees for some of the structure of the building, so that people
could see the damage the emerald ash borer had done, a sort of
permanent exhibit.


“One wall – it’s a 90 foot wall facing the woods – all glass. So, in
front of that, we’re going to have trees, emerald ash borer-killed
trees supporting that wall.”


The trees will still bear the marks of the damage done by the bug.
The ash tree is a popular tree, but like this place where they’re
chopping down the trees, city after city has had to cut down all of
their ash trees in an effort to stop the spread of the emerald ash
borer.


Despite efforts to quarantine infested areas, the emerald ash borer
is spreading. It was first detected in Michigan in 2002. It probably
came in shipping crates from China. The pest already has spread to a
half dozen other states and Ontario. The bug is being spread in part by people
hauling firewood with them on vacation and hunting trips, and in some
cases by nursery stock being shipped out of the area.


Josie Parker is the Director of the Library District in Ann Arbor,
Michigan where this new branch library is being built.


“Because it’s a public building, it will tell the story of what can
happen and did when there’s an infestation. This building will always
be here. The emerald ash borer tracings will be evident in the wood.
So, we’ll be able to explain (to) science classes and anyone who’s
interested what happened to ash trees and why we need to be more
careful about insect infestations.”


A lot of the dead ash has been cut up for firewood. But some people
have felt that the wood shouldn’t be wasted. It should be preserved
somehow. John Yarema says it makes him sad, seeing the ash tree
disappear. But, he likes the idea of using these ash trees in a way
that might serve as a lesson:


“It’s nice in the sense that it’s in an educational facility and not
chopped up into firewood. So, in that way, you feel better than
burning it in a fireplace. If we can make a statement and maybe
somebody will look at it, maybe a child will look at it and say, you
know, ‘Wow, this is…’ because (in) 40 years there aren’t going to be
any. The only ash trees that’ll be around will be in the flooring, the
walls, the ceiling and in the structure. I think we just all need to
open our eyes and hope for the best, I guess.”


For the Environment Report, this is Lester Graham.

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Locally Grown Food Sprouts in Restaurants

  • More people want to get locally grown food. Restaurants are picking up on the trend, but there's a shortage of farmers growing local produce. (Photo by Lester Graham)

One of the hot trends expected in restaurants this year is
the use of locally-grown, seasonal foods. But finding those
products can be challenging for chefs, even in the middle of
farm country. Julie Grant tells the story of one restaurant
that’s closing after years of seeking out local meats and
vegetables:

Transcript

One of the hot trends expected in restaurants this year is
the use of locally-grown, seasonal foods. But finding those
products can be challenging for chefs, even in the middle of
farm country. Julie Grant tells the story of one restaurant
that’s closing after years of seeking out local meats and
vegetables:


All Parker Bosley ever wanted was food that tasted good.
He’s a chef and he wanted his food to be satisfying, but
when he got into the restaurant business more than twenty
years ago he thought something was wrong with the food he
was cooking:


“I thought, there’s something wrong with this business in that
I don’t think my food was that great, even though I’m cooking very well.”


Bosley decided the problem was that he wasn’t starting with
good enough ingredients, and that mediocre ingredients
couldn’t create great-tasting food:


“And I thought about it, and I thought, I don’t have real chickens,
I don’t have good tomatoes, I don’t have good lettuce, and so forth…
it’s coming through a commercial source, so I thought, something’s wrong here.
I used to have wonderful chickens and wonderful tomatoes and strawberries when I was
growing up on a farm in Ohio…what happened to that?”


Bosley is probably Cleveland most highly-renown gourmet, but he decided
to put on his boots and headed home to the farm. Well, it wasn’t exactly his farm, but
he started driving around unnamed country roads. He was looking for small farms and road-side stands.
He’d use the chickens, eggs, tomatoes he brought back to
create dishes at his restaurant, and he liked the results:


“Once I got started and into that and realized, I was right, I was correct
your food cannot be better then the food with
which you begin.”


Bosley built his reputation, his restaurants, and his menu by
building relationships with farmers. And now nearly every
ingredient in almost every dish – from the squash and bacon
soup with hazelnuts, the mixed greens with goat cheese and
honey-thyme dressing, and even the beef medallions with
mushrooms and wine sauce – they all come from local farms.


Parker’s restaurant has been recognized more than once by
Gourmet magazine as one of the top 50 in the country, but
it’s not always easy to gather those ingredients. Sometimes
farmers just don’t have as much as the restaurant needs.
Jeff Jaskiel is Bosley’s business partner:


“We have our little qualifier in our menu, if you read it, it says ‘Sorry, we’re out
of this tonight.’ And we’ve gone through periods where we don’t have chicken on the menu for three
or four days and if you go to a restaurant and couldn’t find chicken on the menu, people would think you’re
a little bit strange.”


So, they get a lot of complaints:


“‘Why are you out of this?’ The later tables come in at 9, 9:30 and we’re out of three or four things
and they’re a little bit disappointed and we were only able to get so much in this week and I think they
try to understand and they do come back so I guess what we’re doing still means something to them.”


It’s starting to mean enough to enough people that the
National Restaurant Association expects local, seasonal
foods to be one of the hottest trends in restaurants this
year.


Lots of restaurants in New York or California already identify
exactly where each ingredient on the menu comes from, what
farm it came from, and how it was produced. But as his long-time passion
becomes hot, Parker’s restaurant is closing.


(Sound of talking)


Today Bosley is standing in the wind and cold, but it’s
still sunny outside. He’s at one of Cleveland’s newly budding farm
markets. It’s set up in the parking lot of a new outdoor
shopping mall and it’s near a new upscale neighborhood. There are
about 20 stands, with things like heritage chickens and turkeys, cheese from grass-fed cows,
and lots with apples. All the products come from nearby farms. Bosley’s call for
local produce was a big part of creating what’s now a
network of markets like this throughout the region:


“I’m doing a lot more than just making good food and maybe buying direct from a farmer. I am
doing the right thing for the environment, I am doing the right thing for rural
communities, I am doing the right thing for urban communities. I never start out, oh, I want to
be an environmentalist, and I’m going to out and hug trees and save the countryside. I just
want good food, which, if you pursue it correctly, you will be
an environmentalist.”


Bosley’s 68 now and he sees the next phase of his career in
encouraging more farmers to grow gourmet mushrooms, make
goat cheese, or build greenhouses so that there’s lettuce other
produce available for the growing market of chefs and other
people who want good local food year round.


For the Environment Report, I’m Julie Grant.

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