Portland, OR

And what do those two have together? Phytoplankton.

I watched NOVA on OPB last night, an episode called “Ocean Animal Emergency”. It was a very good episode — inspiring if not disheartening — and something that came up in the show was a little something called domoic acid. It is a toxin that is killing sea lions. Naturally, I wondered if domoic acid affects Oregon?

Yes, it has, and could at any time. And domoic acid doesn’t just kill sea lions. You see, domoic acid comes from phytoplankton called Pseudo-nitzschia, and this is what Pseudo-nitzschia looks like (right).

Pseudo-nitzschia is the genus and there are only some species within that genus that produce the toxin. Clam and mussels are filters, if you will, when they eat. The bivalves strain water for phytoplankton, and some of that phytoplankton is Pseudo-nitzschia. Pseudo-nitzschia exists in most coastal areas, and when an algae bloom happens, Pseudo-nitzschia will almost always be involved, but hopefully not dominant, and if it is, hopefully not the toxic variety. The trick is to identify it as toxic or not before humans start eating clams and mussels.

In a quick google search, I found out that the entire Oregon coast was closed to all shellfish harvesting due to high levels of domoic acid as recently as 2005. Currently, the Oregon mussel harvest has been closed due to the toxin.

The problem is that you cannot “close” the harvest for marine mammals that fed on clams, mussels, and other shellfish.

Now, you may be asking, what causes phytoplankton or algae “blooms”? Usually, blooms occur when nutrient-rich waters from the deeper parts of the ocean rise up to the surface. Blooms feed many marine creatures and provide the backbone to the food chain, but there is always the downside…

“Harmful algal blooms are the negative side of coastal upwelling,” [Peter] Strutton [an assistant professor in OSU's College of Oceanic and Atmospheric Sciences] said. “There is growing evidence that these blooms have been increasing over the last 20 years and not only are becoming more frequent, but more intense and with longer duration. We also are starting to record toxic events in places that haven’t had them, so there is a concern that they may be spreading.

“The spreading could be caused by the transport of phytoplankton in the ballast water of ships,” he added.

Strutton said global climate change leading to warmer ocean waters is one theory behind the increasing incidents of harmful algal blooms. Human activity, including the release of nutrients into the oceans from agriculture fertilizers that leech into river systems, may also be a cause. –OSU’s Ocean Air

Hypoxia, or low oxygen levels in the water, occur after big, gigantic blooms. When all that algae dies, it consumes oxygen in the decomposition process. And if the area is hit every year, or several times a year, it can turn into a “dead zone.” Dead zones are present in the Gulf of Mexico, off the Southern California Coast, off the East Coast, and across the world as you can see in the map below.

If you will notice, most dead zones are at the delta of many rivers that flow through agricultural land, picking up nitrogen, phosphorus and other fertilizers. Oh, they are fertilizing something, just not crops. One more reason to go organic…

Related link for Nerds: Coast Watch

OPB, Nova, marine, mammal, toxin, domoic acid, fertilizer, phytoplankton, dead zones, ocean, sea, water, sea lions, seals, Pseudo-nitzschia, Oregon, organism, species, genus, bivalves, algae bloom, clams, mussels, harvest, food chain, hypoxia, oxygen

If you live in Portland, chances are that you know someone who makes wine, or at least makes their living off of wine. Portland lies in the middle of two rather important wine regions, the Willamette Valley and the Columbia Valley. The Willamette Valley is known for top-drawer pinot noirs and the Columbia, being a bit hotter, produces some truly brilliant syrahs and cabernets, along with pinots. Please note I am generalizing for the purposes of not making this post a two-thousand word essay on Oregon and Washington wine. Both regions produce many other grapes, in addition to there being other regions within both Oregon and Washington that I am not intending to omit for any reason other than brevity.

I spent my Sunday sorting grapes at a winery out in Yamhill County. In the picture to the left, I would have been standing on the left side of the table from the point of view of the camera, but obviously, I am missing as I am taking the picture. The others in the picture include (from left) Bob, Chris, Mike and Andrew. Andrew, a Brit, is one of the interns working this harvest, or crush, as they call it in the wine-making biz, with the rest of the sorting crew being volunteers, working for the sheer pleasure of being involved in the process. Also, as the winemaker is our friend, it is also a pleasure to help out a friend. As the winery is a smallish one (producing approximatiely five to six thousand cases of wine a year, depending on the year and the amount of grapes coming in), the extra hands are usually only needed the days that the grapes come in.

This is the time of year that many of my friends are either paid employees of a winery or a particular winemaker working at a “studio” or winemaking facility, or day-volunteers working for wine and food. It really is a fun process, although getting up early in the morning on a Sunday may not sound like a whole lot of fun. And of course, it is actual work, but work in a very good, honest way. You know, getting back to our agrarian roots, becoming more acquainted with the land and its bounty, and any other cliche about farming you can think of.

We had a full day yesterday, processing about nine tons of grapes. The morning started with chardonnay grapes, and then we moved onto the pinot noir grapes that took up the rest of the day. Sorting grapes means picking out underripe and damaged grapes, leaves, stems, sticks, and stones. White wines are generally easier when it comes to the grapes, as the white grapes tend to be less finicky and fragile, whereas pinot noir grapes are very fragile due to their think skins, and they are more susceptible to water damage. And as it is the beginning of the rainy season, it is crucial to pick the grapes before too much water causes them to burst. Some years, rot plays more of a role in damaging grapes, but the “veterans” at the sorting table were happy to see so little rot, if any at all. Rain is a major factor in rot, but even with the rains we had in the last two weeks, a rainy day was usually followed by a dry day or two, thus allowing the grapes to dry out and avoid rotting on the vines.

We did have a longer-than-intended lunch break, as the last batch of grapes, about four or five of the nine tons, were late in arriving. This is what happens when the grapes are late. I love this picture. It’s Leonardo (another intern, from Argentina), Andrew, and Bob, catching a few z’s in the afternoon sun.

If you are interested in volunteering at a winery, you should contact a winery and offer your services. Obviously, this year is taken care of, and I would recommend contacting a winery during the summer, maybe in August. You can also check out craigslist. Not all wineries need the extra hands, as some of the larger wineries already employ pretty big staffs, but you never know unless you ask. It is a interesting process that can illuminate the winemaking process that perhaps many of us boozers take for granted.

Portland, Willamette Valley, Columbia Valley, wine, winemaking, Oregon, Washington, harvest, crush, sorting grapes, pinot noir, pinot, pinots, syrah, cabernet, white wine, red wine, chardonnay, intern, volunteer, Argentina, winery

So maybe I am just really out of touch with the news and all (at least on the local level), but did you know that alfalfa sprouts have been recalled and taken off shelves in some stores in the Portland area?

I went to the Sellwood QFC, a generally pleasant store, and I was looking for alfalfa sprouts or whatever else they call them nowadays — onion sprouts, salad sprouts, radish or broccoli sprouts, I can’t keep up. I stood in front of the little area with the rest of the lettuce and salad stuff, and starting thinking I was just blind as I didn’t see them. Luckily, there was a QFC staff member nearby. I asked him if they had sprouts. He informed me that all sprouts had been removed from the shelves due to a recall.

Huh…didn’t hear about that one. Maybe I have become so numb to constant produce and meat recalls that I missed this one.

For anyone else who missed this story…copied from KOHD news, the ABC affliate in the Bend area.

09/04/08

Oregon State Public Health Division and U.S. Department of Agriculture officials today announced a recall of Sprouter’s Northwest brand alfalfa sprouts due to a Salmonellosis outbreak. Also, Public Health officials said that while most cases of salmonellosis do not require medical treatment, people who have eaten sprouts and develop severe symptoms should check with their doctors.

“These alfalfa sprouts have been identified as the cause of an ongoing outbreak of salmonellosis,” said Dr. Paul Cieslak, an epidemiologist with the Oregon Department of Human Services State Public Health Division. “Consumers who have them in their refrigerators should discard them immediately and if you develop severe symptoms call your doctor. ”

As of Tuesday, 13 outbreak cases had been identified in Oregon and Washington. All cases reported becoming ill since August 1, 2008.

The recalled sprouts were distributed through a number of wholesalers to grocery stores, restaurants, and other retail outlets in Oregon and Washington.

The recalled sprouts were sold in packages labeled “alfalfa sprouts,” “salad sprouts” or “onion sprouts” or were sold as mixed varieties that contain alfalfa sprouts as an ingredient.

“Sprouter’s Northwest has agreed to voluntarily recall its alfalfa sprouts and is cooperating fully with our ongoing investigation,” Dr. Cieslak said.

State and federal agencies are working with the Kent, Wash.-based grower to remove potentially contaminated sprouts from distribution. Retailers and wholesalers who hold any of the recalled sprouts should segregate them from other produce and contact their suppliers for additional information. Restaurant and delicatessen operators should check their stock immediately to identify and pull any of the recalled products.

Salmonellosis is an acute bacterial infection that can cause diarrhea, fever, and vomiting. Symptoms usually develop within one to five days after eating contaminated food. Most cases resolve without the need for medical attention, and antibiotics are not recommended for persons with uncomplicated diarrheal illness. The risk of severe illness is particularly high among the elderly, the immunocompromised, and the very young.

People who have eaten sprouts and developed severe symptoms should discuss this exposure with their doctor. Some persons with salmonellosis develop serious illness that can lead to hospitalization and even death.

Raw sprouts have been repeatedly identified as the cause of outbreaks of salmonellosis, Escherichia coli O157:H7 infections, and other diseases. This is at least the seventh sprout-caused outbreak that has sickened Oregonians since 1996.

Oddly, this KOHD story is lifted verbatim from an Oregon Department of Human Services press release. So, KOHD didn’t even bother writing a story on this, just passes along the recall announcement as if it were their own. The site has a video option, but it doesn’t play. I may have too many things going on on my laptop. So perhaps before I start calling anyone out on plagiarism or lazy reporting, I should simmer down and give the station the benefit of the doubt. Still, they could have cited the press release on the report…

That being said, this is what the KOHD article left out from the press release:

The following is a list of package sizes of the affected Sprouters Northwest, Inc., products: •Alfalfa Sprouts 5-ounce cup •Alfalfa Sprouts 4-ounce clamshell •Salad Sprouts 5-ounce cup •Salad Sprouts 4-ounce clamshell •Onion Sprouts 5-ounce cup •Onion Sprouts 4-ounce clamshell •Alfalfa Sprouts 1-pound bag •Alfalfa Sprouts 2-pound tray

I highly doubt that anyone would still be using any sprouts from a week ago much less two weeks ago when the recall was reported, but just in case, you may want to toss any sprouts you have around. If you have any questions, I would recommend contacting your doctor or county health office. As the Sprouter’s Northwest brand comes from Washington, it is likely that a store near you is out of sprouts, whether you are in Portland or not.

Also, may I put in a plug to grow your own sprouts…You can buy a kit for around thirty or forty dollars. I saw some in Territorial Seed Company’s catalog this last winter, and thought about getting one. But sometimes, I get lazy and forgetful. I guess I will view this latest recall as a wake up call to finally order one. I love me some sprouts on my sandwiches.

alfalfa sprouts, recall, salmonella, salmonellosis, e coli, Oregon, Washington, Portland, Bend, food safety, health, onion sprouts, salad sprouts, Sellwood, QFC, Territorial Seed Company

I was trying to find out what percentage of Oregon farmland is organic, and I stumbled across the recent report from the Oregon Department of Agriculture. It’s law in Oregon to report commercial use of pesticides, and Oregon is trying a new system for reporting. More than 5,000 reporters submitted counts of almost 300,000 pesticide use.

Hmm, I wonder what the most popular pesticide is? Metam-sodium takes number one with 42 percent of all pounds used. The next two came in with nine percent and seven percent, glyphosate and copper naphthenate respectively.

Applying Metam-sodium.

Metam-sodium is a soil fumigant, which means that the chemical creates a gas that kills pests living in the soil. That’s right, a gas, like a bug bomb. The last time I checked gas doesn’t usually stay in one spot, so that leads to a fumigant being dangerous to those applying the pesticide or anyone working in that field, as well as anyone living nearby.

Checking on the toxicity of Metam-sodium, the Pesticide Action Network lists Metam-sodium as highly toxic. In fact, the PAN uses a skull to categorize Metam-sodium. The Environmental Protection Agency lists Metam-Sodium as a B2, probable cancer agent. Oh, and Metam-sodium is volatile enough to completely dissipate into the air and soil, which means no residue on your food, but that stuff is going somewhere. Metam-sodium has been in use since 1975, so I assume it is safe, right?

The weeds are fighting back!

Glyphosate is RoundUp, from our good friends at Monsanto. The patent has expired, so the glyphosate is the generic name for it. It is mostly used in forestry management. The problem is that glyphosate is non-selective (same with metam-sodium), which means that it is not selective about what it is killing. And we are using this stuff in the forest?!

This is what copper naphthenate looks like. Good thing we don't eat it, just breathe it.

Copper Naphthenate has been used since the late 1800’s as a wood preservative, in that it kills off fungi and bacteria that can destroy lumber. So again, it’s got to be safe, right? If you check out Scorecard for copper naphthenate, it is listed that four or eight basic tests have not been conducted on the chemical in order to determine safety. Also, there are gaps in coverage and data in studies on copper naphthenate. It’s moderately toxicity to humans, and very toxic to aquatic creatures, and it does contribute to indoor air pollution, as wood treated with it can release it into your home.

Just wanted to brighten everyone’s day!

Oregon, farms, organic, pesticide use, metam-sodium, glyphosate, copper naphthenate, toxicity, EPA, PAN, Scorecard, indoor air pollution, cancer agent, RoundUp, Monsanto, fumigant