DNR weekend reading: Farmed fish, runt tree rescue, smoked grapes and other stories

MorningStar NRCA

The Morning Star Natural Resources Conservation Area encompasses nearly 30,000 acres. The popular hiking and camping area, which is 25 miles east of Everett, Washington, is managed by the Washington State Department of Natural Resources. Photo: DNR.

Here are links to reading selections about climate, wildlife, the environment and other science news published recently by science journals, universities, websites, and other sources:

Green (New York Times): Milestone Looms for Farm-Raised FishSometime this year, we will quietly pass a milestone in human history: the majority of the fish we eat will be farm-raised rather than wild-caught.

Green (New York Times): After a Die-Off, Runts to the RescueThe small trees and understory vegetation that the pine beetles mostly leave alone appear to be compensating for the loss of mature trees by drastically increasing their uptake of nitrate. The results were published online this week in the Proceedings of the National Academy of Sciences.

USDA-Agriculture Research Service: USDA Studies Confirm Plant Water Demands Shift with Water AvailabilityPlants can adapt to extreme shifts in water availability, such as drought and flooding, but their ability to withstand these extreme patterns will be tested by future climate change, according to a study by U.S. Department of Agriculture scientists and their cooperators published this week in Nature.

University of New Hampshire: Warmer Soils Release Additional CO2 Into Atmosphere; Effect Stabilizes Over Longer Term
Warmer temperatures due to climate change could cause soils to release additional carbon into the atmosphere, thereby enhancing climate change – but that effect diminishes over the long term, finds a new study in the journal Nature Climate Change.

Science Daily: New Way to Identify ‘Smoked’ Grapes and WinesWith climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented into bad-tasting wine. Their report on the method for detecting smoke taint in both grapes and wine appears in the Journal of Agricultural and Food Chemistry.