Category Archives: Security

Judge blocks plans for logging US reserves

The AP shows some disturbing effects of the Bush administration on the Forest Service:

The plan to allow logging of trees up to 30 inches in diameter aimed to protect sequoia trees from wildfires, Mathes said. He stressed that the Forest Service had no plans to allow logging of sequoias, which can grow up to 270 feet tall and 30 feet in diameter.

“When the smaller-diameter trees catch fire, that’s the one thing that can kill the giant Sequoia trees towering above them,” Mathes said. “We need to take another look at how we’re going to manage this monument to protect these magnificent trees from fire.”

Ah yes, they have no plans today, of course, which is very different from saying “will never” have plans. No need for plans yet since they can start by logging the small ones. Then, only after the little guys are all gone, plans can be revised to log the Sequoias or they can just be logged without plans. It’s plausable, especially from an administration notorious for manipulating facts, obscuring details, and abusing public trust.

The plan would have allowed up to 7.5 million board feet of timber — enough to fill 1,500 logging trucks — to be removed each year from the preserve, the plaintiffs said.

“We think today’s ruling is a huge step toward more intelligent, more protective management of the monument,” said Pat Gallagher, the Sierra Club’s director of environmental law. “It deserves to be managed like the national treasure that it is.”

The Forest Service was disappointed with Breyer’s ruling and may appeal, said spokesman Matt Mathes.

The reason for appeal? Forest fires? The report points out that a space with two-thirds of the worlds largest trees would be subject to the logging proposal. One can only wonder why Mathes is using the “stop forest-fires” argument to justify his position, especially when the Giant Sequoia National Monument site itself says fires are beneficial:

Federal land managers know natural burns, like this lightning-sparked Comb Fire, is Mother Nature’s tool to change the natural landscape.

Naturally-caused fires that remain small are efficient thinning tools. They meander here and there, consuming low brush, shrubs, small trees [my emphasis] and snags, reducing the accumulation of forest fuels. The larger trees survive, and openings are created for healthy new ones to grow. Cycling nutrients back into the soil, and regulating insects and disease are additional gains. Some trees, like the giant sequoia, need the heat of fire to drop their seeds. Animals benefit too. Some insects fly to fires to lay their eggs in warm trees. And the three-toed woodpecker wanders erratically in search of timber killed by fire just to feed on those insects.

Scientists estimate that over the past several centuries, unsuppressed natural fire had burned 15,000 to 18,000 acres a year in the Sierra Nevada.

Seems a bit contradictory to me if the position is to stop forest fires by logging, but then their own website extolls the virtues of naturally-caused fires that burn small trees. Perhaps more information would be helpful to explain this twist of logic? Unfortunately, it looks like the Forest Service has recently shown signs of disclosure-itis. They apparently failed to inform the public about key details of their plans:

Levi wrote that forest officials had “no explanation” for why some already-finished documents couldn’t be released to the public when completed, or at least summarized in the letters.

One of the Shasta-Trinity projects ultimately included 296 pages of reports about potential environmental effects, Levi wrote.

But in a letter seeking comments, the project was described in one sentence.

I wonder if the administration justified their position with “look we’re being environmentally friendly by keeping you in the dark — less paper means more trees (to log for safety reasons)”.

US food and export controls

It looks like India is still not too happy with the safety controls used by Coke and Pepsi for their products:

Researchers at the Center for Science and Environment, an independent group, say they have conducted various studies that clearly show pesticide residues in Coca Cola and Pepsi products in India were 24 times higher than European Union standards.

Both companies have categorically denied this charge, amid assertions that their products are safe and pose no risk to human health.

However, they have mostly failed to convince local health officials in many parts of the country. The cola companies have been ordered by the Indian Supreme Court to reveal the contents of their products within the next six months.

Hard not to tie that story together with the latest row over tainted rice exports to Europe as explained here and here:

Late last week, the European Commission was notified by Agriculture Secretary Mike Johanns of trace amounts of unauthorized genetically modified (GMO) rice detected in long grain samples that were targeted for commercial use. It was the first time that unmarketed genetically engineered rice had been found in rice used in the U.S. commercial market. Although U.S. authorities have assured Brussels that there is no environmental or human health risk, either from food or animal feed, Commission experts are urgently seeking more information — with a possible view to import restrictions.

If these things are being caught during export, and by foreign agencies with strict health standards, certainly makes you wonder about domestic controls (and the public’s want of full disclosure)…my guess is that even if the EU demands change, other big importers of US long-grain rice like Iraq will not object.

The rebirth of cider

America was famous for its wide selection of fine cider until it was criminalized. Cider? Yes, today it might seem odd, but before companies like Budweiser (not the real Czech one, the American imitation brand) rose to dominance of the alchohol industry, many people had a do-it-yourself attitude to the spirits. The SFGate reported in 2003:

American settlers in the Northwest Territories and Ohio River Valley welcomed the eccentric Appleseed, whose real name was John Chapman, because his sour apples yielded cider.

“Just about the only reason to plant an orchard of the sort of seedling apples John Chapman had for sale would have been its intoxicating harvest of drink, available to anyone with a press and a barrel,” writes Michael Pollan in “The Botany of Desire: A Plant’s-Eye View of the World.” “Johnny Appleseed was bringing the gift of alcohol to the frontier.”

[…]

Until Prohibition, apples were more likely to be made into cider than eaten. Pollan reasons that the infamous Carry Nation wielded her ax not just to bust down saloon doors but to chop down apple trees as well. After Prohibition, beer, wine and liquor supplanted cider.

Now US has been so cider-free that most Americans do not even realize that it can or should be alcoholic. Each fall, gallons of apple juice are set out in ironic moonshine-looking jugs for children and parents alike to revel in the bounty of fall and a mislabel of cider. I suppose baloney slices are real meat to many people too, but I digress.

Alas, some folks have conjured up the ghost of harvests past and are starting to advocate for small-batch brews of real cider.

The term “hard cider” is only used in America. Elsewhere it’s just called cider, and nonalcoholic apple juice is called, well, apple juice. The confusing nomenclature originates in part from Prohibition, when apple juice replaced the alcoholic stuff but was still called cider. Once Prohibition was repealed, fermented cider took a back seat to other alcoholic beverages yet the Prohibition term for apple juice stuck, leading alcoholic cider makers to call their products hard or fermented cider.

Cider is made a lot like wine but the process is quicker. Apples are pressed for their juice, which is then inoculated with yeast. The juice ferments in stainless steel tanks for about two weeks and then it’s ready for bottles or kegs. Unlike wine, apple cold storage allows for a steady supply of fruit so cider can be made year-round.

Why do I bring this up? A couple reasons:

First, I have fond memories of drinking locally-made cider varieties down in South West England once upon a time (not tyne, as that’s up north country). I’ll never forget the dark wood benches of the dimly-lit country pub where I was cornered and told not to drink more than a pint of the best stuff: “You take a layer of hay, a row of apples, a layer of hay, a row of apples, and then throw in an old leg of lamb. Let her sit until just ripe and then turn the screw, lad. If you’re lucky you might get rat or two for flavor! See those chunks in your glass? That’s good Scrumpy!”

I’m getting hungry for a ploughman’s just thinking about it.

Second, I just noticed that the BBC has reported on recent growth in cider brewing, including some smaller names:

Making 454,000 litres of cider a year, Sheppy’s Cider is a mere drop in the ocean of the UK’s total 500 million litre annual cider sales. Yet its range of ciders is in big demand, with Sheppy’s Cider now being sold nationally at Waitrose supermarkets, and in the south west at Sainsbury’s and Asda, in addition to mail and internet order and from its own farm shop.

Not surprising that the method of quality comes down to a very simple test:

The cider-making is led by David Sheppy, who does all the blending simply using his taste buds.

Very occasionally he will add some sugar just to aid a secondary fermentation, or some water if the cider is particularly strong one year.

Ah, like a fine bourbon or scotch but right from the neighborhood orchard.

Now where did I put those apple seeds…?

Third Degree

This poem by Langston Hughes (1902-1967) struggles to have a voice and ends up feeling detached, looking in from an outsider’s perspective.

Two sides of a brutal interrogation fight for the reader’s attention, as if he wanted to avoid being a victim to his own poem. Faced with both views at the same time we end up without either, and can only wonder if he intended the reader to be a fly on the wall:

Hit me! Jab me!
Make me say I did it.
Blood on my sport shirt
And my tan suede shoes.

Faces like jack-o’-lanterns
In gray slouch hats.

Slug me! Beat me!
Scream jumps out
Like blowtorch.
Three kicks between the legs
That kill the kids
I’d make tomorrow.

Bar and floor skyrocket
And burst like Roman candles.

When you throw
Cold water on me,
I’ll sign the
Paper . . .