Sustainable Fishing

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrLRpzslIFVINTfnXinkJF0Y2QllyseD9nPjTZlt3D1DRi-VbHZ1N6L9-Geh77dJtoLuARDLHhf6iqFKjmlui3HndTpxNfDRsJb_1gNVPNZMNWVhXZNaZipdWOYj82UF2wz67Kkblkvj1/s1600/petersburg3315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrLRpzslIFVINTfnXinkJF0Y2QllyseD9nPjTZlt3D1DRi-VbHZ1N6L9-Geh77dJtoLuARDLHhf6iqFKjmlui3HndTpxNfDRsJb_1gNVPNZMNWVhXZNaZipdWOYj82UF2wz67Kkblkvj1/s400/petersburg3315.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Truck parked near the docks in Petersburg, Alaska</td></tr></tbody></table>Alaska salmon is all wild, never farmed. The <a href="http://blueocean.org/">Blue Ocean Institute</a> and <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=49">Monterey Bay Aquarium Seafood Watch</a> both rate it "green" -- that is, one of the most sustainable fish. "Abundance of salmon, particularly Pink and Sockeye, is high in Alaska due to good management and healthy habitat," writes Blue Ocean. "The majority of salmon is caught with purse seines, followed by gillnets and troll gear. These fishing methods cause little habitat damage and result in moderate levels of bycatch, typically other fish."<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PNCt5SFmEZ3C1TxF9mT_swyQWRRRSFmH-waIZmLoCORJNhoV9b6Hbe5_I5l3CpyfqOnifaSPcP1ZMy9sZZZ2JJ24TCBRgljDqQaOZbcxUuPVwyxU3CzlZXN5ZK0li2OFQEBhmUXldjVZ/s1600/tlingit-food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PNCt5SFmEZ3C1TxF9mT_swyQWRRRSFmH-waIZmLoCORJNhoV9b6Hbe5_I5l3CpyfqOnifaSPcP1ZMy9sZZZ2JJ24TCBRgljDqQaOZbcxUuPVwyxU3CzlZXN5ZK0li2OFQEBhmUXldjVZ/s400/tlingit-food.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tlingit food, display in Sitka National Historical Park</td></tr></tbody></table>The Tlingit tribes that have lived in southeast Alaska for centuries depended on salmon, which they preserved by smoking or drying to make a variety of long-lasting foods. Traditionally, they also ate other seafoods, including seal meat, and used seal fat to preserve berries. Their fishing and hunting practices were very sustainable and efficient, but of course the population was small and there were no exports.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-sSJ7V0uCtRWmtkoGRabd6ZMbAA4D2KVRHWEA7qgmM0MhC_EqbfpBGBiyecJ-7ob5Hzaqja0EVoyhdwAvP5t4J9hn5LhHgJLFPxbZFqXKLt18FbUa3ST-afboRAaV_7XH1BsOamwPexM/s1600/petersburg6128.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-sSJ7V0uCtRWmtkoGRabd6ZMbAA4D2KVRHWEA7qgmM0MhC_EqbfpBGBiyecJ-7ob5Hzaqja0EVoyhdwAvP5t4J9hn5LhHgJLFPxbZFqXKLt18FbUa3ST-afboRAaV_7XH1BsOamwPexM/s320/petersburg6128.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boats in Petersburg (Len's photo)</td></tr></tbody></table>Now the Alaska fisheries are among the most productive anywhere, and their products both fresh and preserved, go all over the world. In view of the utter depletion of other fishing grounds, such as Atlantic cod, it's encouraging that Alaska fisheries still seem sustainable.<br /><br />Petersburg, which we visited, has only a few thousand people, but ranks sixteenth among US fishing ports, with a total of 101 million pounds of seafood, worth $65 million, caught in 2011 (<a href="http://www.ufa-fish.org/CFF/2012/25.Petersburg%20Community%20Fish%20Facts%20V%202012.1.pdf">source</a>). When we visited, most of the salmon boats were out at sea where the salmon were running.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASAy4A-Mj2AqstZU3oSGjlwGMLILb8RoL7Y6O7EnYlmPp31UFPYrRuJ9lL8Juft2At7tWLVDQwpJk3x0xhpf-J8wGRf4Q09LqjSaCh9SVHUcJeRUpyNNFY5VjxVFxFwkdBlRFh8LnltpM/s1600/petersburg6160.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASAy4A-Mj2AqstZU3oSGjlwGMLILb8RoL7Y6O7EnYlmPp31UFPYrRuJ9lL8Juft2At7tWLVDQwpJk3x0xhpf-J8wGRf4Q09LqjSaCh9SVHUcJeRUpyNNFY5VjxVFxFwkdBlRFh8LnltpM/s320/petersburg6160.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Petersburg Alaska (Len's photo)</td></tr></tbody></table> Petersburg fishermen also catch other Alaska seafoods rated environmentally responsible: Dungeness crab; red, blue, and golden king crab; pink shrimp, Dover and rock sole, and sablefish. Halibut, another valued fish, is abundant in Alaska. Monterey rates it green, but Blue Ocean classifies it as yellow (not as desirable) because of the danger of mercury.<br /><br />As I wrote yesterday, we tasted several of these, as well as some type of rockfish (which I suspect is only available locally so the Alaska version doesn't appear in the ratings).<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8Ei9JucMC45pIjcWR6fRZcYKPcZ4JrPi8R95xbYMlscXlL6_ww0f48dn45ebwNg_Dk8lI9UJwd5FtLPOpLZXzm_Dtu8jLQ8U0PvaVIJej4UhycPDjAvP2kotOAC96B5F21oL_HLIBN5o/s1600/petersburg3304.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8Ei9JucMC45pIjcWR6fRZcYKPcZ4JrPi8R95xbYMlscXlL6_ww0f48dn45ebwNg_Dk8lI9UJwd5FtLPOpLZXzm_Dtu8jLQ8U0PvaVIJej4UhycPDjAvP2kotOAC96B5F21oL_HLIBN5o/s400/petersburg3304.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cannery on the wharf in Petersburg</td></tr></tbody></table>Now that I'm home, I am definitely missing the wonderful flavors of many types of fresh fish. However, I do try to comply with the suggestions of the two rating agencies that suggest responsible ways to eat seafood; as it happens, I shop for fish at Whole Foods which has partnered with both of them and committed to sell only recommended fish.<br /><br />Both the Blue Ocean and Monterey ratings agree with the fisherman in Petersburg in condemning farmed salmon for its dangers to the environment. In contrast, by inspecting a variety of farms, Whole Foods claims to have identified responsibly and safely designed salmon farms that satisfy higher standards. These farms use "carefully monitored, low-density pens and tanks without antibiotics, pesticides or added growth hormones." They also are believed to prevent the escape of fish or their toxins and diseases into the wild.

Sustainable Fishing

Truck parked near the docks in Petersburg, Alaska Alaska salmon is all wild, never farmed. The Blue Ocean Institute and Monterey Bay Aquari...

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Eating Alaska Salmon

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEekMA1cZAxEybeZ5thpbPjwjwuObsa92O22QfJr3mhHtaKNYwVrAm6m-F8MTGWMOKRYAUQ-q99zEmJVIC5k_AnZpEaBwcy0-mSWURiYProsQcedRfpId8hMU6NsPJwB3pSdlp0X8lJdz6/s1600/salmon-on-seabird2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEekMA1cZAxEybeZ5thpbPjwjwuObsa92O22QfJr3mhHtaKNYwVrAm6m-F8MTGWMOKRYAUQ-q99zEmJVIC5k_AnZpEaBwcy0-mSWURiYProsQcedRfpId8hMU6NsPJwB3pSdlp0X8lJdz6/s400/salmon-on-seabird2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breakfast one day on the Sea Bird: locally cured lox with bagels, cream cheese, etc.<br />Serving himself: Justin the ship's fabulous diver, who narrated his dives as we watched videos <br />or (once) narrated live from underwater.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgib0f7SzhT4f2uVzGy6etracglHirTIxaBPTxtsHXgBbZtW_3Syv7vz1u74x4uNavNcvanAFBdGPtfHxJUQ15cdFV2EV5UrxxYkypHO-CwBUAz1o3EomPHhrUv1doC29fSXrNxxk1Ho5rR/s1600/salmon-on-seabird3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgib0f7SzhT4f2uVzGy6etracglHirTIxaBPTxtsHXgBbZtW_3Syv7vz1u74x4uNavNcvanAFBdGPtfHxJUQ15cdFV2EV5UrxxYkypHO-CwBUAz1o3EomPHhrUv1doC29fSXrNxxk1Ho5rR/s640/salmon-on-seabird3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A dinner appetizer on the Sea Bird: smoked salmon from Petersburg, Alaska</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPZaGN2mcihHPvueOlQsh0PwJn_n_B5DcbtXYsRhZiN_VD_XaPL7CuEfKcpBOMLc-blK5mwZWWI6tL5FitleDHcoaefCySXLFE6BXN6wv-RiQtxvjlFufehWXazarnay_HR4UYsBHXOrN/s1600/salmon-on-seabird4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPZaGN2mcihHPvueOlQsh0PwJn_n_B5DcbtXYsRhZiN_VD_XaPL7CuEfKcpBOMLc-blK5mwZWWI6tL5FitleDHcoaefCySXLFE6BXN6wv-RiQtxvjlFufehWXazarnay_HR4UYsBHXOrN/s640/salmon-on-seabird4.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">White-fleshed King Salmon: a local Alaska delicacy served as our main course the last night of our cruise.<br />We also enjoyed dinners of pink salmon, whole steamed crab, crabcakes, halibut, rockfish, and true Alaska cod.<br />(If you count, that's all 7 dinners in our week on the boat!)</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyZrmZhktvfk7WKzlhUnGKGI_MIDs65uLR0G4nSD6fm5kxv8v5Z5_mm8U0oCQ2huYyCNXZXt2iY8DWYYONbBNEdh6W0BYnTAB2ysvQJBEClg2VIa1pHUtL-tDNm1p84WhVdnFOS57Rrmt/s1600/salmon-pikeplace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyZrmZhktvfk7WKzlhUnGKGI_MIDs65uLR0G4nSD6fm5kxv8v5Z5_mm8U0oCQ2huYyCNXZXt2iY8DWYYONbBNEdh6W0BYnTAB2ysvQJBEClg2VIa1pHUtL-tDNm1p84WhVdnFOS57Rrmt/s640/salmon-pikeplace.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pacific Northwest salmon for sale at Pike Place Market in Seattle</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUfn-cT4RNRDNm1k3n9Quh7M2JgkEzv1YuL4qt60wUdJqSO2AmqexKfJLMQOVjttOgXICSl2rkR_yiUkwkQGMTa9ve95X9OT49wPf7uMU1WvWxUnUOU7V1EnhuVK61UsaJZvBiWciH2s7/s1600/salmon-whlfoods2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUfn-cT4RNRDNm1k3n9Quh7M2JgkEzv1YuL4qt60wUdJqSO2AmqexKfJLMQOVjttOgXICSl2rkR_yiUkwkQGMTa9ve95X9OT49wPf7uMU1WvWxUnUOU7V1EnhuVK61UsaJZvBiWciH2s7/s640/salmon-whlfoods2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At Whole Foods in Ann Arbor today: Alaska salmon in cans -- as available in various brands for many years!<br />My mother made salmon croquettes from such salmon, including chopped onion and celery, egg, & cracker crumbs.<br />I think everybody's mother made something like that.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7URXdEdqYWE3HLCnOBHJ2W0_sm4FZXtIJ-cjYTkkmv3lG9muyOY9NfrKmT3mNRnwzcA3eZgqzdjbSFfNPYGBoNxAD0zDA1_HRWuiEVpAc9Y3CGaXRNdbfZbKNZ5A4v9pQ2oSHKy8h8z6J/s1600/salmon-whlfoods3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7URXdEdqYWE3HLCnOBHJ2W0_sm4FZXtIJ-cjYTkkmv3lG9muyOY9NfrKmT3mNRnwzcA3eZgqzdjbSFfNPYGBoNxAD0zDA1_HRWuiEVpAc9Y3CGaXRNdbfZbKNZ5A4v9pQ2oSHKy8h8z6J/s640/salmon-whlfoods3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole Foods: fresh and previously frozen fish from Alaska.<br />Whole Foods observes the recommendations of the <a href="http://blueocean.org/seafoods/">Blue Ocean Institute</a>. <br />I'll say more about sustainable seafood in a later post.</td></tr></tbody></table><br />

Eating Alaska Salmon

Breakfast one day on the Sea Bird: locally cured lox with bagels, cream cheese, etc. Serving himself: Justin the ship's fabulous diver, ...

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Salmon, Bears, and Trees

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-YNZObJzNMYs0h2wGXY9mNzq6DDkBLXkF3pCuT1QFotBRrLYt_WSKZbKd7H-jjoiCs8eaWfviuZIkSLaIfyJHBnBvCxDJOJVpAgdMhmeEqZWQ89IIOd4L4xqc9LS5j0mdrH-H-P5Pl55/s1600/salmon1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-YNZObJzNMYs0h2wGXY9mNzq6DDkBLXkF3pCuT1QFotBRrLYt_WSKZbKd7H-jjoiCs8eaWfviuZIkSLaIfyJHBnBvCxDJOJVpAgdMhmeEqZWQ89IIOd4L4xqc9LS5j0mdrH-H-P5Pl55/s640/salmon1.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tlingit Totem Pole depicting salmon, Sitka Historical Park</td></tr></tbody></table>Salmon! Last week in southeast Alaska we hiked and kayaked beside streams crowded with salmon swimming upstream to spawn and die. We saw salmon jumping in the waterways near our ship, the Sea Bird. We watched bears snatching salmon from the streams and eating their favorite parts. We heard lectures on the natural history of salmon and on its importance to the local native people, the Tlingit. We visited a fishing village, Petersburg. And several times, we ate local smoked, cured, or fresh salmon.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr_sXvyAZm-Cyis2Dsuhb7VBVpjpF3t2tfWEJJubSgSoGvkW24GvzTUAnZZtB9Sz9ZLohf1AQyccYmn8V6CypbUNHNCS1wVi-4KgzXrOKGUEvQhAjEa_aqrF53-w5X96sME9LU75UX95g/s1600/salmon-len.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSr_sXvyAZm-Cyis2Dsuhb7VBVpjpF3t2tfWEJJubSgSoGvkW24GvzTUAnZZtB9Sz9ZLohf1AQyccYmn8V6CypbUNHNCS1wVi-4KgzXrOKGUEvQhAjEa_aqrF53-w5X96sME9LU75UX95g/s640/salmon-len.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salmon swimming up a stream (Len's photo)</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMf2QaSOmT3tfZInJkxNARhyme11AKIV6-m8CDIJf8ls6T-smM36n3xSKtFgSwEw3EBlowqV2PUiHkuyQ64aKKMYJSmufHZBp-6IhGZax3vzm6Y7amljHU51kjIGeS9O8CQaNUxd1KDlBt/s1600/salmon3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMf2QaSOmT3tfZInJkxNARhyme11AKIV6-m8CDIJf8ls6T-smM36n3xSKtFgSwEw3EBlowqV2PUiHkuyQ64aKKMYJSmufHZBp-6IhGZax3vzm6Y7amljHU51kjIGeS9O8CQaNUxd1KDlBt/s400/salmon3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dead salmon in the stream</td></tr></tbody></table>The salmon, we learned, are not just good for human food. They play an incredible role in forest ecology, bringing the nutrients they ate while at sea back to the forest where they were born: "When they return to spawn, salmon become a veritable conveyor belt for nutrients. For example, an adult chum salmon returning to spawn contains an average of 130 grams of nitrogen, 20 grams of phosphorus and more than 20,000 kilojoules of energy in the form of protein and fat; a 250-meter reach of salmon stream in southeast Alaska receives more than 80 kilograms of nitrogen and 11 kilograms of phosphorous in the form of chum salmon tissue in just over one month."<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKLs75UQzZWyjDJl9886LhXXwluutl_m2MiaoOQ9LWnvxaBNOobJOOXNj_4uzva1MJmSmJnJRBCT0lg9AMIUg3VppGm_Le3RF-H5jYDD2qJchZh4GcxmDrFgv0u29P1mqMzWMAW2jVpLz/s1600/salmon4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKLs75UQzZWyjDJl9886LhXXwluutl_m2MiaoOQ9LWnvxaBNOobJOOXNj_4uzva1MJmSmJnJRBCT0lg9AMIUg3VppGm_Le3RF-H5jYDD2qJchZh4GcxmDrFgv0u29P1mqMzWMAW2jVpLz/s400/salmon4.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Trees by the salmon stream</td></tr></tbody></table>Using all these nutrients, trees near salmon streams grow faster and larger than trees further away: beside the streams, "Sitka spruce take 86 years, rather the usual 300 years, to reach 50 cm thick." Growth rings in the trees are larger in years with good salmon runs.<br /><br />"And just as trees need salmon, salmon depend on trees. Every part of a tree participates in enriching a stream for aquatic life, from its tiny needles to its strong twisted roots. Streamside vegetation shades spawning streams, keeping developing eggs cool." -- from "<a href="http://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=407">Why Fish Need Trees and Trees Need Fish</a>" by Anne Post.<br /><br />Distribution of the nutrients brought back from the sea by salmon is the job of the bears who fish in the streams and then spread the leftovers and their droppings nearby: "each adult female grizzly bear on the Kenai Peninsula in Alaska eats about 3000 lbs of salmon per year". The bears are much better nourished by salmon than by the berries and other plants or small animals that they feed on: "Grizzly bears that eat a lot of salmon are 80% larger, produce 25% more cubs, and live in populations that are up to 50 times denser than grizzly bears that fatten primarily on fall berries." -- <a href="http://nrs.wsu.edu/Research/Bear-Center/research/ecological.html">Washington State University Bear Center</a>.<br /><br />The entire quality of the stream is created by nearby trees, birds, animals, insects, and other plants. All are nourished by salmon that died after spawning or were partially eaten by bears; the salmons' bodies particularly feed the insect life that later feeds the growing salmon larvae. A tight food chain!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiR9qt5ES4H7wfHAMA-atO0Z3uqfDabYnmf6ltEtUhmW8yfh8ZowqK_6n3i8n8IB7G_QgBvQQ5J9Rj-cBeiOFjBPI3pg0jEk2gpC7ZjazYlGBcItGNgaq2WrUSM_5VlHmK4-CLS7m8X4m/s1600/salmon5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiR9qt5ES4H7wfHAMA-atO0Z3uqfDabYnmf6ltEtUhmW8yfh8ZowqK_6n3i8n8IB7G_QgBvQQ5J9Rj-cBeiOFjBPI3pg0jEk2gpC7ZjazYlGBcItGNgaq2WrUSM_5VlHmK4-CLS7m8X4m/s640/salmon5.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">From a kayak we saw this bear with a salmon in  his mouth: gulls were waiting for leftovers.</td></tr></tbody></table><span style="font-size: x-small;"><i>Note: for a quantitative study of the transfer of nutrients, see this: "<a href="http://fish.washington.edu/people/naiman/contemporary/papers/helfield_manuscript.pdf">Fertilization of Riparian Vegetation by Spawning Salmon: Effects on Tree Growth and Implications for Long-Term Productivity</a>" by James M. Helfield and Robert J. Naiman</i></span>

Salmon, Bears, and Trees

Tlingit Totem Pole depicting salmon, Sitka Historical Park Salmon! Last week in southeast Alaska we hiked and kayaked beside streams crowded...

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Just before leaving Alaska

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFlu8HPU1yMf9uSgnCkJ2Gdx_qgZCFGTLn_N4YOLWw72rTk-GLrN0Y38CH-loVkVg4_0KrSrnsGluPCkAAWgoPDdsHXDjS2MNEx-Eo50Q6ICV7bRMSrbk9NgsmPQ3MoBRDH8RwxEr3YJH/s1600/birthday3740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFlu8HPU1yMf9uSgnCkJ2Gdx_qgZCFGTLn_N4YOLWw72rTk-GLrN0Y38CH-loVkVg4_0KrSrnsGluPCkAAWgoPDdsHXDjS2MNEx-Eo50Q6ICV7bRMSrbk9NgsmPQ3MoBRDH8RwxEr3YJH/s640/birthday3740.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Happy Birthday to Len: our last evening on the Sea Bird<br />You can see the dining room behind us. The food was great, <br />and I'll be posting more about what we ate on our National Geographic cruise.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOkUWmoioJ0iPV-vFt9nyO14jbAR4KCxdFkFZl4j_hHq6BavSpKkFJp-FJ-511o4QWV-sq0LyY0Y6FHJZRgFlrywgqR19rfU3bq7fQWmm_3JJzWgmluHZ07x-NwaE7FRXpgXbr-2vSMeA/s1600/rainbow3543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOkUWmoioJ0iPV-vFt9nyO14jbAR4KCxdFkFZl4j_hHq6BavSpKkFJp-FJ-511o4QWV-sq0LyY0Y6FHJZRgFlrywgqR19rfU3bq7fQWmm_3JJzWgmluHZ07x-NwaE7FRXpgXbr-2vSMeA/s640/rainbow3543.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">To celebrate our last afternoon on the boat, Alaska produced a double rainbow.<br />I hope it's a promise of peace and maybe more chances to travel to interesting places!</td></tr></tbody></table><br />

Just before leaving Alaska

Happy Birthday to Len: our last evening on the Sea Bird You can see the dining room behind us. The food was great, and I'll be posting m...

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Pike Place Market

<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9483541940/" style="margin-left: auto; margin-right: auto;" title="SaturdayMae 3 by mesander2000, on Flickr"><img alt="SaturdayMae 3" height="375" src="http://farm4.staticflickr.com/3753/9483541940_1c6a9501c8.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seattle's Pike Place Market, right beside the docks, has fresh shellfish, regular fish,<br />and lots of fruit, vegetables, flowers, and miscellaneous stuff.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9480750861/" style="margin-left: auto; margin-right: auto;" title="SaturdayMae 4 by mesander2000, on Flickr"><img alt="SaturdayMae 4" height="480" src="http://farm8.staticflickr.com/7422/9480750861_7c4382c463_z.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jack's serves fresh market fish, their own smoked fish, and shellfish. <br />We enjoyed some oysters for a mid-morning snack.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9480751107/" style="margin-left: auto; margin-right: auto;" title="SaturdayMae 1 by mesander2000, on Flickr"><img alt="SaturdayMae 1" height="375" src="http://farm4.staticflickr.com/3790/9480751107_fae27b14f1.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We loved looking at all the fish for sale.<br />Then we had clam stew and crabcakes for lunch at the Steelhead Diner.<br />The Diner prepares the fresh fish and serves a bit more formally than this stand, which sells raw fish and<br />various paper cups full of shellfish to eat while walking around the market.</td></tr></tbody></table><br />

Pike Place Market

Seattle's Pike Place Market, right beside the docks, has fresh shellfish, regular fish, and lots of fruit, vegetables, flowers, and misc...

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Ann Arbor Farmers Market

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcgaUa7T3NLuIoom6H8DQwVlnuquTMdnGD0ffx7vkCSxNXb75M3vAYlPdFqzUNweEcGPAu4ruSmRlByP9zcA17HS10kdkh11ax4a9ApXe3ZKR0SX0jtW2C6mNDIEzgoNSe_ymsE0F2ZF_/s1600/market2904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcgaUa7T3NLuIoom6H8DQwVlnuquTMdnGD0ffx7vkCSxNXb75M3vAYlPdFqzUNweEcGPAu4ruSmRlByP9zcA17HS10kdkh11ax4a9ApXe3ZKR0SX0jtW2C6mNDIEzgoNSe_ymsE0F2ZF_/s640/market2904.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">7:00 AM -- too early to pay the parking meter!</td></tr></tbody></table><br />

Ann Arbor Farmers Market

7:00 AM -- too early to pay the parking meter!

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What color is your breakfast?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKUdyVYIB6BUOXJTTk6ZIcyVx6Nkoyg5wd0A_J5Z2KkE9U0x919hjeJw2-JBgBuAQpbhnL0WqlkCDPnxj-TmNBuh0WJ2xoDClgkBoQjs_hxPndbidmtX6W29nCsgcXebyDEfRotYrT8X1/s1600/peaches2889.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKUdyVYIB6BUOXJTTk6ZIcyVx6Nkoyg5wd0A_J5Z2KkE9U0x919hjeJw2-JBgBuAQpbhnL0WqlkCDPnxj-TmNBuh0WJ2xoDClgkBoQjs_hxPndbidmtX6W29nCsgcXebyDEfRotYrT8X1/s320/peaches2889.jpg" width="240" /></a></div>This morning everything I ate was a cheerful shade of yellow-orange: scrambled eggs, peaches (both fresh and in a compote), and orange juice. A bright yellow pencil volunteered to be in the  photo as well. Quite a contrast to the chilly, damp, and gloomy weather that's set in this weekend.<br /><br />I think I am fully back from Paris in my mind now, and no longer comparing everything I eat to what I ate (or was too full to eat) in Paris. The strong but pleasant taste of French cheese, which really doesn't travel successfully, is now a fading memory and I can eat my usual sliced cheese sandwich without feeling deprived. The sauces I make are sad but I'm getting used to them again.<br /><br />Yesterday we went to the local art museum on the University of Michigan campus. I doubt if it's as big as 1% of the Louvre, but fortunately it currently has a delightful exhibit of brush paintings by Isamu Noguchi and his Chinese mentor -- "<a href="http://www.umma.umich.edu/view/exhibitions/2013-beijing1930.php">Isamu Noguchi / Qi Baishi / Beijing 1930</a>."<br /><br />After viewing it, we ate sushi for lunch nearby -- American sushi. I enjoyed it.

What color is your breakfast?

This morning everything I ate was a cheerful shade of yellow-orange: scrambled eggs, peaches (both fresh and in a compote), and orange juice...

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