Feb. 22: A Carnegie Briefing on Climate Change was held to highlight the
work Greg Asner and his dedicated group of technicians, post docs & students are doing on tropical deforestation. Carnegie President Richard Meserve and Carnegie Trustee Will Hearst were the hosts. In his presentation, Greg described his use of both satellite-based and airplane-based remote sensing techniques to study deforestation in the Amazon and other tropical areas. Increasingly powerful and accessible techniques are giving scientists and governments the ability to monitor logging, mining, agriculture, and other landuse changes. A new version of the monitoring software, CLASlite, is becoming widely available on a Google platform and will enable governments to develop their own monitoring programs. The event was also an opportunity to thank supporters of this research, particularly Hearst and the Gordon and Betty Moore Foundation. Marion O'Leary organized the event.
Feb. 5: Eben Broadbent reports: Great news! Our study on tourism and forest conservation in the Osa Peninsula, Costa Rica has finally been published, several years after completing the field work… The first in a three part series. Abrazos! See URL: <http://dx.doi.org/10.1080/14724040902953076>
Field & Berry Groups
Feb. 5: The Lab Group continued the discussion begun on Jan. 29 of Keeling's World from Broecker's Greenhouse Puzzles.
Tasting: Lena Perkins provided a great spread including toasted rosemary bread, French bread, cream cheese, capers, and dried cranberries, all of which went into a blind taste test of four kinds of smoked salmon. They were king, coho, sockeye, and Chilean farmed Atlantic salmon. Joe got near a 100% on identifying them. Hummus was provided for the vegetarians among us.
Feb. 12: Carolyn Snyder led the continuing discussion of Broecker’s Greenhouse Puzzles with the first half of MARTIN’S WORLD.
Tasting: Carolyn brought six brands of Blue Cheese including Danish Blue, Treasure Cave, Italian Gorgonzola (creamy), French Roquefort (sharp), English Stilton, & Pt Reyes (mild) which we enjoyed on French bread. Chris filled us in on the origin of this moldy cheese that also undergoes a bacterial fermentation before adding a Penicillin species.
Feb. 26: Over lunch, the Group discussed possible new projects that might be carried out to everyone's benefit. The placement & choice of electronic sensors over a landscape were considered together with a field trip.
Tasting: Kyla had purchased six varieties of faux yogurts from the Whole Foods store. These were made from fermented soy milk to which vanilla, coconut & other flavors had been added.