- Student Author: Dani Danielsson Bidia
- Livestock & Range Management Advisor and SRJC Adjunct Faculty: Stephanie Larson
- Editor: Karen Giovannini
This spring, I am teaching the Santa Rosa Junior College Rangeland Management class. This is my opportunity to educate aspiring students on the importance of rangelands and how to manage them. Their educational experiences include classroom lectures and field trips, learning about rangeland principles and then practice application.
Students are also required to give their impressions of what they are learning in the form of a blog. This blog was written by student Dani Danielsson Bidia. Stephanie Larson
The state of Texas has a long tradition of private property rights. Many privately owned ranches are home to Rio Grande River. These families have used their ranches for agriculture for centuries. Over the last decade and a half farmers, ranchers and property owners along the border have had threats looming of government officials constructing a stronger barrier through their ranches. Farmers and ranchers face concerns that building a stronger barrier will cut them off from acreage, water and disrupt movement of wildlife. Farmers and ranchers depend on water from the Rio Grande to irrigate crops and water livestock. Ranch owners also depend on water access for recreational use, such as fishing for Catfish and Alligator Gar; and rely on wildlife for fire risk reduction.
Studies conducted on areas where there is already a border wall in place, such as the analysis co-authored by Stanford biologists, Paul Ehrlich and Rodolfo Dirzo have shown negative effects on the environment and wildlife. The wall has prevented natural wildlife migration. Thus creating hardships for animals when in search of water, food and mates. Migration of wildlife is not only important to the existence of wildlife but to maintain a healthy ecosystem and is critical in reducing wild fire risk. Plant species such as the last surviving Sabal Palm Trees in Southern Texas are also at risk.
Sixty-two threatened, endangered and candidate animal species would be potentially threatened by the implementation of a stronger barrier. These species include Mexican Gray Wolves, Jaguars, Ocelots and Quino Checkerspot Butterflies. Of these sixty-two species, twenty-five of them will have their critical habitats degraded or destroyed. Among the species with potential for critically degraded and destroyed habitats would be Jaguars, Arroyo Toad and Peninsular Bighorn Sheep. Low flying birds, such as the Cactus Ferruginous Pygmy Owl will also be isolated on one side of the border or the other.
As outlined here, there are far reaching consequences for the roughly 2,135,000 acres within 50 miles along our southern border that will affect rangelands, agriculture and ecosystems if a stronger barrier is built.
Citations
Website Title: National Geographic
Article Title: 6 ways the border wall could disrupt the environment
Date Published January 10, 2019
Date Accessed April 09, 2019
Website Title: UANews
Article Title: Border Fence Blocks Wildlife Movement, UA Study Finds
Date Published February 19, 2018
Date Accessed April 09, 2019
Website Title: Newsweek
Article Title: The environmental impact of the U.S.-Mexico border wall
Date Published May 22, 2016
Date Accessed April 09, 2019
Website Title: American Rivers
Article Title: Lower Rio Grande (Rio Bravo) [TX]
Date Accessed April 09, 2019
Website Title: OUP Academic
Article Title: Nature Divided, Scientists United: US–Mexico Border Wall Threatens Biodiversity and Binational Conservation
Date Published July 24, 2018
Date Accessed April 09, 2019
Website Title: Woods Institute for the Environment
Article Title: New study examines effects of border wall on wildlife
Date Published August 02, 2018
Date Accessed April 09, 2019
Website Title: The Washington Post
Article Title: Trump's border wall threatens to end Texas family's 250 years of ranching on Rio Grande
Date Published September 08, 2018
Date Accessed April 09, 2019
Website Title: Los Angeles Times
Article Title: Trump promised a border wall. Now these Texans worry the government will take their land
Date Published April 07, 2017
Date Accessed April 09, 2019
Website Title: The New York Times
Article Title: Why a Border Wall Could Mean Trouble for Wildlife
Date Published January 24, 2019
Date Accessed April 09, 2019
- Author: Kathy Keatley Garvey
This time of year, you're probably thinking “Ahh, pecans!”
And particularly, “Ahh, pecan pie!”
We do love our pecans. The U.S. produces 80 to 95 percent of the world's pecans, and most are grown in Georgia, according to the UC Davis Fruit and Nut Research and Information Center (FNRIC). In 2014, the U.S. produced 133,165 tons of pecans (in-shell) valued at more than $400 million. Of that, California contributed 2,500 tons, valued at a little more than $10 million, or less than 2 percent.
“Although pecan trees have existed in California for more than a century, the first commercial orchard in California was established in the mid-1970s in the Clovis area," FNRIC relates on its website. “Since then, pecan production has spread throughout the Central Valley, but it is not nearly as widely cultivated as other nut crops (almond, pistachio and walnut) in California." The nuts thrive on long, hot summers for proper maturation.
The pecan (Carya illinoinensis), native to Mexico and the southcentral and southeastern regions of the United States, is a member of the Juglandaceae family, which includes hickory and walnut. "Remains of pecans were found in archaeological excavations in Texas with human artifacts dating back to 6100 B.C.," according to the Nutcracker Museum. "The pecan, which is native only to North America, was found in or near river beds, and was a staple in the diets of both the natives and the early settlers."
“What's great about pecans is that they are delicious!” says Amy Block Joy, emeritus UC Cooperative Extension specialist, who, true to her name, finds "joy" in pecans. “They are one of my favorite nuts.”
“Pecans are an excellent source of vitamin E and other antioxidants, fiber, some B-vitamins and are also good sources of potassium, copper, iron, manganese and zinc,” says Joy, who holds a doctorate in nutritional sciences from UC Berkeley. “They are a rich source of oleic acid, a mono-saturated fatty acid. Pecans do not contain any cholesterol.”
And nuts are good for you, she said, noting that a study published recently in the journal BMC Medicine reported that having a daily amount (at least 20 grams) of nuts "cut people's risk of coronary heart disease by nearly 30 percent, their risk of cancer by 15 percent, and their risk of premature death by 22 percent.”
Meanwhile, all over the country — especially the South — pecan pie is synonymous with the holidays. It's an iconic Southern cuisine, a 19th century invention, that probably originated in the 1800s. Harper's Bazaar published the first known pecan pie recipe in 1886. Today, cooks clamor to make it their own — adding everything from bourbon to rum to chocolate to orange zest.
My late mother, born and reared on a Texas ranch where pecan trees flourished, treasured the pecan pie. She always pronounced it “Peh-CAHN” (never PEE-can) and prefaced it with "rich." Not “rich,” as in wealthy, but rich as in “don't-eat-too-much-of-this-or-you-will-engage-in-a-hate-relationship-with-your-scales.” If you're thin and have to "stand up twice to make a shadow," as the Southern saying goes, then no worries!
Did you know that pecan pie is the state dessert of both Texas and Oklahoma? And that the pecan is the "state nut" of Alabama and Arkansas? In Tennessee, it's known as the "state health nut." That's because it is!
In the Garvey household, our favorite pecan pie recipe is loaded with nuts — two cups. That's 66 pecans per cup or a total of 132 pecans, says nutritionist Amy Block Joy, who knows how to put the "nuts" in nutrition. We know how to put the pie in the pantry, and then to the holiday table.
Garvey's Unforgettable Southern Delight Pecan Pie
Makes 9-inch pie
3 eggs, large
1 tablespoon cornstarch
1 cup dark corn syrup, Karo
3/4 cup loosely packed brown sugar (don't press down)
1 tablespoon of white sugar
1 to 2 tablespoons of good quality dark rum (we used Myer's original dark Jamaican rum)
1/4 cup butter, melted
1 teaspoon pure vanilla extract
2 cups toasted pecans, halves only
One 9-inch unbaked pie crust (recipe below)
Preheat oven to 350 degrees. Spread pecans on baking sheet and toast at 350 degrees for 6 to 10 minutes. Set aside. In medium bowl, beat eggs with a fork or wire whisk. Add cornstarch and mix until blended.
Add corn syrup, sugar, rum, butter and vanilla. Stir in toasted pecans. Pour mixture into pie crust. Cover outer crust with loosely placed, crimped aluminum foil to prevent excess browning.
Bake at 350 degrees for about 50 minutes. At 40 minutes, remove aluminum foil from outer crust and cook for another 10 minutes, or until knife inserted in center comes out clean. The center should be slightly firm to the touch but a bit jiggly.
Place pie on wire rack and let cool at room temperature for two hours before serving.
Crust for 9-inch pie:
1-1/4 cups all-purpose flour
1-1/2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick or ½ cup of cold unsalted butter, cut into chunks
1/4 cup ice water, plus an additional tablespoon if needed
In a medium bowl, combine flour, salt and sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. Wrap dough in plastic wrap and refrigerate for at least one hour. Roll the dough out into a 12- to 13-inch circle. Place in pie plate and let it overhang 1/2-inch. Crimp the crust.
- Author: Ben Faber
Avocado is a fruit tree that is notable for its sensitivity to cold. There are tropical varieities that are very sensitive to cold most notably many of the varieties that are of a West Indian origin. The subtropical varieites that are grown in California are of Mexican and Guatemalan origin or hybrids of these two subraces. ‘Hass' is a variety that has genetic origins of both of these subraces. Mexican origin typically have more cold tolerance than Guatemalan sources. Mexicans can often sustain cold down to the mid-20 deg F for a few hours when trees are mature. Young trees can sustain short periods under 30 deg but can be severely damaged or killed for prolonged times (more than 2 hours). Temperature and duration are not the only factors for determining damage potential. Humidity, wind and surrounding environments (proximity to open water, enclosed areas with reflective heat, etc.) are also important factors.
We know from experience that some varieites of Mexican origin are more cold tolerant than other varieites, some being able to the very low 20's for prolonged periods are survive. They may not produce fruit the following year because all the fruiting wood may be killed, but they will still come back. Varieties like ‘Bacon, ‘Zutano', ‘Stewart', ‘Susan' and even ‘Fuerte' are notable for their greater cold tolerance than ‘Hass'. They may not have the same eating and shipping qualities as ‘Hass' so they will not be commercialized on the scale that ‘Hass' has. But some people like these lower oil content fruit.
It recently came to my attention that there are some low chill avocado varieties that were selected in Texas where winter temperatures are usually killing for most of the avocado varieites we have have. Texas has a much smaller acreage of avocados than California and even Hawaii. So small (under 500 acres) that yields are not recorded for this crop. Most of the trees are backyard trees that have much more protected environments than a normal orchard setting. No really systematic data has been collected on their cold tolerance, but word-of-mouth has identified several varieties that might be cold tolerant. These are ‘Holland', 'Wilma', ‘Joey, ‘Fantastic', ‘Lila' and ‘Poncho'. They may not be the best tasting (that is in the opinion of the taster, as always), the best shipping (thin skinned and damage easily), or hang on the tree for a long period of time, but may make for a good backyard tree in colder environments. There has been no systematic study to determine if and which of these varieties might be more cold tolerant that those that we already are growing in California. Desperate gardeners might find them worth growing in marginal environments.
The avocado as an evergreen subtropical will never likely be a commercial tree in Canada (greenhouses?) but there may be more cold tolerance in the species than we normally associate with the crop. For a description of some of the characteristics of the Texas industry see the bulletin: http://aggie-horticulture.tamu.edu/fruit-nut/files/2015/04/avocados_2015.pdf .