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14 Ocean Conservation Wins of 2014
Chances are you’ve come across some ocean news lately. And it may even have been positive! Yes, the ocean is still in serious trouble due to overfishing, pollution, climate change and habitat destruction, but there are more and more success stories to point to, and point I shall.
Photo credit: Shutterstock
1. Big year for big marine reserves. Kiribati, Palau, and the Cook Islands each closed more than 50 percent of their waters to commercial fishing, and the U.S. quintupled the size of the Pacific Remote Island National Monument. This is not happening because conservation gives political leaders warm fuzzy feelings, and not just because (as Enric Sala explains) it makes good economic sense for fisheries, but because it’s good PR for tourism and for nations’ international reputations.
2. World leaders gathered to focus on ocean issues. The U.S. Department of State’s Our Ocean conference felt like a turning point in ocean policy. The focus was on success stories, solutions, and government commitments to conservation (see #1, above). Leonardo DiCaprio gave an impassioned keynote speech that became a cover story, and the conference is slated to become an annual event. There was also a Global Ocean Action Summit in The Hague, focused on the ocean economy.
3. We know what needs to be done to repair Caribbean coral reefs. A report co-authored by 90+ scientists, and analyzing data from 35,000 surveys of Caribbean reefs conducted over 42 years showed that coral has declined 50 percent since 1970. Yikes! But it also showed that if we protect key herbivores (like parrotfish and urchins) so they can eat the algae off reefs, and if we control coastal pollution and construction, then we may be able put Caribbean reefs on the mend. (See New York Times Op Ed I co-authored with Jeremy Jackson, We Can Save the Caribbean’s Coral Reefs).
4. Shark week viewers turned their focus toward conservation. The Discovery Channel’s Shark Week is the ocean conservation equivalent of the Super Bowl—it’s the most attention the ocean gets from the media all year. Most of the content is designed to make sharks seem like ravenous, terrifying man-eaters, and a shocking amount of it is fabricated. Viewers took to social media to say they’d had enough of this vilification and prevarication, and this year most shark week media coverage was critical. Sharks also got love from the public when Western Australia’s bizarre and horrible “shark culling” policy was met with widespread protests.
5. Ocean zoning is gaining traction as a management approach. More than 30 countries have embraced ocean zoning as a management tool. The latest is the Blue Halo Initiative in Barbuda, where the Waitt Institute partnered with the local government to develop comprehensive management plans for their waters. After 17 months of community consultations, this resulted in a zoning map that includes protection of 33 percent of the coastal waters in marine reserves.
6. There is a new wave of scrappy, effective ocean conservation groups. The old guard of large NGOs is holding steady, but it’s exciting to see some new kids on the block. Special shout-outs to The Black Fish (combatting illegal overfishing), SeaSketch (technology for participatory mapping), SoarOcean (drones for ocean enforcement), SkyTruth (remote sensing for fisheries enforcement), Smart Fish (improving value chains for communities), Future of Fish (business solutions for sustainable seafood) and Parley for Oceans (leveraging fashion for conservation).
7. A big commercial fishery recovered from overfishing. In 2000, the U.S. West Coast groundfish fishery was so overfished that it was declared a federal disaster. This year, after years of hard work and collaboration amongst the federal government, fishers, and NGOs like the Environmental Defense Fund, the stocks were rebuilt enough that the fishery was certified as sustainable. Sound management works!
8. The Clinton Global Initiative is focusing on oceans. CGI (an initiative of the Clinton Foundation) has a strong history of fostering cross-sectoral action on important issues, via its promotion of concrete commitments from member organizations. CGI’s burgeoning Ocean Action Network will convene in 2015 to co-create solutions amongst industry, governments, NGOs and philanthropists.
9. Seafood traceability is being tackled by policymakers and technologists. The trade in illegal, unregulated, and unreported (IUU) catches is difficult to eradicate because the seafood supply chain is largely opaque. In the U.S., up to 32 percent of imported, wild-caught seafood was caught illegally, and about 33 percent of seafood is mislabeled. A White House task force is addressing this issue, and a bunch of small organizations (like This Fish) are working to solve hook-to-plate tracking. Eating locally-caught seafood also addresses this problem, and that is gaining traction via community supported fisheries.
10. Plastic pollution in the ocean is getting sustained attention. A new scientific study estimates there are at least 5.25 trillion plastic particles in the ocean. As the world watched, the search for the missing Malaysia Airlines plane was complicated by the amount of debris on the ocean’s surface. But the invention that can supposedly collect tons of plastic out of the ocean?—sorry, not gonna work (though see these proven ways to reduce ocean plastic pollution). Meanwhile, in fashion, Pharrell, Bionic Yarn and Parley for Oceans partnered with G-Star to make quite nice clothing out of ocean plastics.
11. Local efforts to combat ocean acidification are increasing. A large portion of global CO2 emissions are absorbed by the ocean, making it more acidic. This threatens ocean life in many ways, from melting corals and eating away the shells of shellfish, to making fish behave oddly and become more vulnerable to predators. But since ~1/3 of ocean acidification is caused by land-based pollution, Washington State (to protect the waters where many delicious oysters are grown) developed an action plan to address local pollution, and Maryland and Maine are following suit.
12. Bristol Bay in Alaska was protected from oil and gas drilling. Forty percent of the U.S.’s wild seafood comes from Bristol Bay. The area has one of the world’s largest salmon runs, and is teaming with whales, seals and birds. Local and national activists have been fighting for this area’s protection, and succeeded in having the area closed to oil and gas drilling by presidential decree. Next step is to protect the headwaters from the proposed Pebble Mine.
13. A feature documentary was released about ocean hero Sylvia Earle. Marine biologist and ocean activist Dr. Sylvia Earle has dedicated her life to raising awareness about ocean issues and lobbying for conservation. The film Mission Blue captures her story, which is also a story of the ocean conservation movement, and an inspiring story of women in science. Check it out on Netflix. (Dr. Earle was also named one of Glamour Magazine’s Women of the Year)!
14. Communication on ocean issues is getting better and better. We are (finally! yay!) building critical mass for good communications on ocean issues. Complex issues are being distilled in ways that people get and can relate to. Special shout-outs to the perennial efforts by Upwell, Smithsonian Ocean Portal, National Geographic Ocean Views blog, Marine Affairs Research and Education, One World One Ocean and The TerraMar Project that are helping all this news bubble to the top. And for more on what’s working in ocean conservation, stay tuned to #OceanOptimism.
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By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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