Sustainability News by Date
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September 2024
09-30-2024
Evolutionary traps are problems, most often human-created changes to the environment, which animals encounter and are not prepared for through natural selection. For example, toxic plastics that look like food or artificial lights that mimic stars in the night sky but have no navigational value. Animals lack the behavioral tools to handle them and thus make maladaptive choices that make it difficult for them to survive. Discover magazine talks to Bard Associate Professor of Biology Bruce Robertson and cites his research on some of the most concerning evolutionary traps, such as sea turtle hatchlings heading inland instead of into the water due to being confused by beachfront lights or Australian death adders poisoning themselves by preying on non-native toad species. “Traps will cycle populations toward extinction extremely rapidly,” Robertson says. “They’re like demographic black holes.”
Photo: Associate Professor of Biology Bruce Robertson. Photo by Karl Rabe
Meta: Type(s): Faculty | Subject(s): Biology Program,Division of Science, Math, and Computing,Environmental/Sustainability,Mind, Brain, and Behavior | Institutes(s): Bard Undergraduate Programs,Center for Environmental Sciences and Humanities |
Meta: Type(s): Faculty | Subject(s): Biology Program,Division of Science, Math, and Computing,Environmental/Sustainability,Mind, Brain, and Behavior | Institutes(s): Bard Undergraduate Programs,Center for Environmental Sciences and Humanities |
09-24-2024
Bard Associate Professor of Biology Gabriel G. Perron and Bard Associate Professor of Chemistry Swapan S. Jain have received $46,000 from the Stone Barns Center for Food and Agriculture to study the impact of farming practices on the nutritional content and microbial diversity of fermented vegetables, which complements existing funds of $50,000 from Hudson Valley Farm Hub to study soil health. “Getting support from such an important organization not only enables us to continue our work on agroecology, but also gives us visibility at the national level,” said Gabriel G. Perron. Both Perron and Jain are also associated with the Center for Environmental Sciences and Humanities at Bard.
The Stone Barns Center funds will be used to study and document the impact of frost on the nutritional value of raw and fermented cabbage. Perron and Jain will also be investigating how frost impacts the microbial communities developing during fermentation, which affects the probiotic qualities of fermented cabbage (e.g. sauerkraut). This project will be conducted in collaboration with farmers at Stone Barns, chefs at Blue Hill at Stone Barns, and Bard College researchers Perron and Jain. Former Bard student Pearson Lau ’19, who recently published his Senior Project on the effect of chlorination on sourdough starter cultures, will also be part of the research team. Professors Perron and Jain plan to involve current Bard undergraduates in their research project. This collaboration has also made it possible to bring students from Bard and Bard NYC to visit Stone Barns and Blue Hill at Stone Barns as part of their respective classes.
“We are very excited about this wonderful collaboration with farmers and chefs in our local community. This work will help us in addressing important questions related to nutrition and the overall health of our food ecosystem,” said Swapan S. Jain.
The Stone Barns Center funds will be used to study and document the impact of frost on the nutritional value of raw and fermented cabbage. Perron and Jain will also be investigating how frost impacts the microbial communities developing during fermentation, which affects the probiotic qualities of fermented cabbage (e.g. sauerkraut). This project will be conducted in collaboration with farmers at Stone Barns, chefs at Blue Hill at Stone Barns, and Bard College researchers Perron and Jain. Former Bard student Pearson Lau ’19, who recently published his Senior Project on the effect of chlorination on sourdough starter cultures, will also be part of the research team. Professors Perron and Jain plan to involve current Bard undergraduates in their research project. This collaboration has also made it possible to bring students from Bard and Bard NYC to visit Stone Barns and Blue Hill at Stone Barns as part of their respective classes.
“We are very excited about this wonderful collaboration with farmers and chefs in our local community. This work will help us in addressing important questions related to nutrition and the overall health of our food ecosystem,” said Swapan S. Jain.
Photo: Bard College Food Microbiology class visits the Stone Barns Center.
Meta: Type(s): Faculty | Subject(s): Biology Program,Center for Environmental Sciences and Humanities (CESH),Chemistry Program,Division of Science, Math, and Computing,Environmental/Sustainability | Institutes(s): Bard Undergraduate Programs,Center for Environmental Sciences and Humanities |
Meta: Type(s): Faculty | Subject(s): Biology Program,Center for Environmental Sciences and Humanities (CESH),Chemistry Program,Division of Science, Math, and Computing,Environmental/Sustainability | Institutes(s): Bard Undergraduate Programs,Center for Environmental Sciences and Humanities |
listings 1-2 of 2