- Author: Kathy Keatley Garvey
So there it was, an exotic-looking bug resting against a freshly painted red bollard at a Vacaville supermarket.
It was not there to shop. Or to stop vehicles from crashing into the store or colliding with shoppers.
It was there, I suspect, because of the pheromone-like scent of the fresh paint.
What was it? A banded alder borer, Rosalia funebris, in the family Cerambycidae. It's a longhorned beetle with spectacular black, white and blue coloration.
Look closely and you'll see the dark elytra (wing covers) with white bands and a white thorax with a large black spot. What's really striking, though, are the long, black-and-white banded antennae. The male antennae are longer than its body.
The beetle "feeds during its larval stage in declining or dead branches of broadleaf trees, including alder, ash, California bay, oak, and willow," according to the UC Statewide Integrated Pest Management Program. "Longhorned beetles develop though four life stages—egg, larva, pupa, and adult. Adult banded alder borers emerge and mate from April through August. Adult females lay eggs individually on small- to medium-sized, dying or recently dead branches. The eggs hatch within 2 weeks and the larvae bore in and feed for 6 to 7 months under the bark. Mature larvae then bore in more deeply to overwinter as pupae. In the spring, pupae develop into adults, each of which chews an exit hole and emerges from the branch."
"The banded alder borer is the only species of this genus in North America, occurring from Alaska to southern California and in the Rocky Mountains from Idaho to New Mexico," according to Washington State University Extension.
However, scientists say it's not a significant pest because the females lay their eggs in downed, damaged or dead branches. The damage is not theirs. They're not the culprits!
You may never see a banded alder borer, but if you're painting a bollard (not going to happen!), your house, or some other structure, you might. Just enjoy its striking beauty!
- Author: Ben A Faber
Back in the early 1990s the California Cherimoya Association decided to put together all their knowledge about the fruit and plant - from history to pollination and costs of production. There are numerous authors who are steeped in love of the fruit. It took several years to bring this all together. finalizing in 1995. It was only available to members of the Association, but now it's available on-line. If you make citation to this work, please recognize the CCA for all the effort that went into it, as well as the individual authors. This is the definitive work on California cherimoyas.
https://ceventura.ucanr.edu/Com_Ag/Subtropical/Minor_Subtropicals/TEST_1_/
Book 1: CCA Cherimoya Growers Handbook - Digital Version (PDF)
Chapter 1: History - Art Schroeder
Chapter 2: Botany - Art Schroeder
Chapter 3: Cultivars - Norm Ellstrand
Chapter 4: Propagation - Rob Brokaw
Chapter 5: Soil Fertility Management - Ben Faber
Chapter 6: Irrigation Management - Ben Faber
Chapter 7: Pruning and Training - Scott Van Der Kar
Chapter 8: Pollination - Theory and Practice - Tracy Kahn
Chapter 9: Insect Pest and Disease - Gary Bender
Chapter 10: Postharvest Handling - Mary Lu Arpaia
Chapter 11: Marketing - Peter Nichols
Chapter 12: Costs of Production - Claude Sweet
A Brief History: Established in the early 1980s, the UCCE Master Food Preserver Program has been a part of the community fabric for decades. It was born out of a need to provide accurate, research-based information on food safety and home food preservation—a critical skill that not only promotes healthier eating but also reduces food waste.
Local Roots: San Joaquin County's Journey: The San Joaquin County branch of the program was established in 2013, adding to the rich tapestry of the statewide initiative. Linda Driver, a founding member, led the program as the volunteer coordinator for three years, setting a strong foundation for its future. Bill Loyko succeeded her, dedicating his time and expertise until his retirement at the end of June 2024. As we step into July 2024, the baton has been passed to new volunteer co-coordinators, Kathy Anderson and Colleen Young. Both Kathy and Colleen have been with the program since 2018, and their passion for sharing food safety and preservation knowledge is unmatched. They are committed to continuing the legacy of educational outreach within our community.
Mission and Education: The program's mission is clear: to educate the public on safe home food preservation methods. This is achieved through a network of trained volunteers who share their expertise on everything from canning and pickling to drying and fermenting. These Master Food Preservers serve as a bridge between the university's research and the community's needs, ensuring that the information disseminated is both current and scientifically sound.
Community Engagement: Volunteers are the heart of the program, engaging with the community in various ways:
- Answering Queries: They provide answers to pressing questions about food safety and preservation, ensuring that the community's food preservation efforts are successful and safe.
- Educational Outreach: By staffing booths at local events, such as county fairs and farmers markets, they bring the knowledge directly to the people.
- Workshops and Classes: Hands-on classes and workshops as well as virtual presentations are a staple of the program, offering practical experience in food preservation techniques and food safety.
- Social Media Presence: Find us on various social media platforms, sharing tips and announcing workshops.
- Blogs and Newsletters: Many programs maintain blogs and send out seasonal newsletters.
Looking Ahead: The San Joaquin County program eagerly anticipates a new year filled with opportunities to serve the community. Plans include in-person workshops, virtual presentations, a help desk service, and the quarterly Preservation Notes Blog/Newsletter. For those inspired to become a Master Food Preserver, the program offers an annual training session.
Impact and Goals: The impact of the UCCE Master Food Preserver Program is multifaceted:
- It fosters a Healthy Environment by teaching skills that reduce food waste.
- It aims to Decrease Healthcare Costs by minimizing foodborne illnesses through proper preservation techniques.
- The program Engages Cultural Communities, respecting and incorporating diverse food traditions.
- It forms Strong Community Partnerships, working alongside other organizations to enhance its reach.
- By increasing Food Security and enhancing Food Resource Management Skills, the program contributes to the well-being of Californians.
As we look to the future, the UCCE Master Food Preserver Program stands as a testament to the power of knowledge and community in helping to create a sustainable, health-conscious California.
This idea comes from Jennifer, a Humboldt County Master Food Preserver, and it's too good not to share!
The Magic Recipe:
1. Gather Your Veggies: Slice up your zucchini, onions, and any other vegetables you have on hand (think red or green peppers, eggplant, etc.).
2. Roast to Perfection: Place the sliced veggies in a roasting pan, toss them with olive oil, and roast them uncovered in a 450°F oven. Stir frequently until they caramelize and fill your kitchen with a heavenly aroma.
3. Blend Away: Once roasted, pop the veggies into a food processor. For every 2 cups of roasted vegetables, add 1 tablespoon of chicken Better than Bouillon. Blend well to create a concentrated soup base.
4. Freeze the Gold: Portion the soup base into 1/2 cup servings and freeze each portion in an airtight container.
- Author: Lauren Fordyce
As vacation season begins, people will be traveling much more in the coming months. Whether you'll be staying at a hotel, hostel, motel, rental home, or summer camp, you should always be on the lookout for bed bugs. A bed bug check takes only a few minutes to complete and can give you and your family peace of mind when staying at new places.
Bed bugs are small insects, but big enough to see with the naked eye. They are oval shaped, wingless, and reddish brown. Bed bugs feed only on human blood, usually at nighttime while we are sleeping.
It's important to remember that bed bugs can occur anywhere and are not always an indication of poor hygiene or care. Bed bugs can be moved to new places on furniture, luggage, clothing, and bedding.
Follow these steps to do a simple bed bug check:
- Leave luggage in the lobby, hallway, outside the door, or bathtub while you inspect the room.
- Check the bed. Look for signs of live bed bugs, shed skins, blood stains, or eggs.
- If staying in a pre-made bed, pull back the sheets and look around mattress seams, the boxspring and headboard, and behind the nightstand. A flashlight can be helpful when doing this. If there is just a mattress, such as at camps and hostels, inspect the seams of the mattress pad and lift it up to also look underneath.
- Check other areas of the room. Inspect any upholstered furniture, behind picture frames, and along baseboards. Most bed bugs will be around the bed if they are present.
When you return home from your stay, inspect any luggage for bed bugs that may have hitched a ride. People can pick up bed bugs while traveling on buses, trains, airplanes or other locations with upholstered seats. Clothing from your trip can be laundered on the hottest setting to kill any bed bugs that may have gone unnoticed.
Don't let bed bugs ruin your summer fun!
- Watch this short video to learn how to do a bed bug inspection: https://www.youtube.com/watch?v=oWCc3Mngo7E&t=2s.
- Learn more about bed bug identification and control in UC IPM's Pest Notes: Bed Bugs https://ipm.ucanr.edu/PMG/PESTNOTES/pn7454.html.