Selections from the Boise Biophilia Archives

For a little over a year now, I’ve been doing a tiny radio show with a friend of mine named Casey O’leary. The show is called Boise Biophilia and airs weekly on Radio Boise. On the show we each take about a minute to talk about something biology or ecology related that listeners in our local area can relate to. Our goal is to encourage listeners to get outside and explore the natural world. It’s fascinating after all! After the shows air, I post them on our website and Soundcloud page for all to hear.

We are not professional broadcasters by any means. Heck, I’m not a huge fan of talking in general, much less when a microphone is involved and a recording is being made. But Casey and I both love spreading the word about nerdy nature topics, and Casey’s enthusiasm for the project helps keep me involved. We’ve recorded nearly 70 episodes so far and are thrilled to know that they are out there in the world for people to experience. What follows is a sampling of some of the episodes we have recorded over the last 16 months. Some of our topics and comments are inside baseball for people living in the Treasure Valley, but there’s plenty there for outsiders to enjoy as well.

Something you will surely note upon your first listen is the scattering of interesting sound effects and off the wall edits in each of the episodes. Those come thanks to Speedy of Radio Boise who helps us edit our show. Without Speedy, the show wouldn’t be nearly as fun to listen to, so we are grateful for the work he does.

Boise Biophilia logo designed by Sierra Laverty

In this episode, Casey and I explore the world of leaf litter. Where do all the leaves go after they fall? Who are the players involved in decomposition, and what are they up to out there?

 

In this episode, Casey gets into our region’s complicated system of water rights, while I dive into something equally complex and intense – life inside of a sagebrush gall.

 

In this episode, I talk about dead bees and other insects trapped and dangling from milkweed flowers, and Casey discusses goatheads (a.k.a. puncture vine or Tribulus terrestris) in honor of Boise’s nascent summer celebration, Goathead Fest.

 

As much as I love plants, I have to admit that some of our best episodes are insect themed. Their lives are so dramatic, and this episode illustrates that.

 

The insect drama continues in this episode in which I describe how ant lions capture and consume their prey. Since we recorded this around Halloween, Casey offers a particularly spooky bit about garlic.

 

If you follow Awkward Botany, you know that one of my favorite topics is weeds. In this episode, I cover tumbleweeds, an iconic western weed that has been known to do some real damage. Casey introduces us to Canada geese, which are similar to weeds in their, at times, overabundance and ability to spawn strong opinions in the people they share space with.

 

In this episode, I explain the phenomenon of marcescence, and Casey gives some great advice about growing onions from seed.

 

And finally, in the spring you can’t get by without talking about bulbs at some point. This episode is an introduction to geophytes. Casey breaks down the basics, while I list some specific geophytes native to our Boise Foothills.

 

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White Rot and the Quarantine Zone, revisited

This is a revised version of a post I wrote in July 2013 during the inaugural year of Awkward Botany.

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It’s garlic planting season in the northern hemisphere. A few years ago, while helping out with the garlic harvest at a local farm, I had the chance to learn about some of the challenges involved in growing garlic in southern Idaho. Apart from the fact that it is a very labor intensive crop to grow, one of the major challenges stems from a disease called white rot – easily one of the worst diseases that garlic and onion growers face.

White rot is caused by a fungus (Sclerotium cepivorum), and it affects all plants in the Allium genus, including garlic, onions, chives, and ornamentals. The disease causes the leaves of alliums to die back, their bulbs to decay, and their roots to rot, ultimately turning the plants to mush. Sclerotia, the dormant stage of the fungus, are small (about the size of a poppy seed), black, spherical structures that can survive in soil for more than 20 years. They remain dormant until the exudates of allium plants awaken them, at which point they begin to grow, unleashing their destruction. Sclerotia can be moved around by farm equipment, floods, irrigation water, wind, and by attaching themselves to plant material. Once this fungus has established itself in a field, it is extremely difficult to eradicate, making the field virtually unfit for allium crops.

The threat of white rot and the monetary damage that it can cause led to the establishment of a quarantine zone in southern Idaho in order to protect its $55 million dollar a year onion industry. Due to the quarantine zone (which encompasses 21 counties), all garlic that is grown for seed within the zone must be inspected and certified. [“Seed” in this case refers to the garlic cloves themselves; onions, on the other hand, are grown from actual seeds and are not subject to the same protocol.] Any seed garlic that is brought into the zone must go through a rigorous testing process in order to ensure that it is free of the white rot pathogen before it can be planted. Garlic is a specific threat because the cloves can readily carry sclerotia, compared to onion seeds, which are not likely to harbor them.

This process significantly limits the amount and variety of garlic that can be grown in the quarantine zone. While the quarantine is essential for warding off the threat of this particular pathogen, it stifles the garlic growing industry and makes it difficult for new garlic growers to establish themselves.

Garlic farming is already incredibly demanding due to the amount of time and physical labor that goes into planting, harvesting, drying, grading, etc. The quarantine, while understandable, is an added challenge. Learn more about this issue by listening to this story on PRX.

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Garlic emerging in the spring.

White Rot and the Quarantine Zone

It’s garlic harvesting season in the northern hemisphere, so recently while helping out with the harvest at a local farm, I had the chance to learn about a challenge involving growing garlic in southern Idaho. The challenge stems from a disease called white rot. It’s caused by a fungus (Sclerotium cepivorum), and it affects all alliums, including garlic, onions, chives, and ornamental alliums. This disease causes the leaves of alliums to die back, their bulbs to decay, and their roots to rot, ultimately turning the plants to mush. Sclerotia, the dormant stage of the fungus, are small (about the size of a poppy seed), black, spherical structures that can survive in soil for more than 20 years. They remain dormant until the exudates of allium plants awaken them, at which point they begin to grow, unleashing their destruction. Sclerotia can be moved around by farm equipment, flood and irrigation water, wind, and by attaching themselves to plant material. Once this fungus has established itself in a field, it is extremely difficult to eradicate, making the field virtually unfit for allium crops.

The threat of white rot and the monetary damage that it can cause led to the establishment of a quarantine zone in southern Idaho in order to protect its $55 million dollar a year onion industry. Due to the quarantine zone, all garlic that is grown for seed within the zone must be inspected and certified, and any garlic seed (i.e. garlic cloves) that are brought into the zone must go through a rigorous testing process in order to be certain it is free of the white rot pathogen before it can be planted. Garlic is a specific threat, because while onions in the zone are typically grown from seed and so are largely free from harboring sclerotia, garlic is grown from cloves, which can readily carry sclerotia. This process significantly limits the amount and the variety of garlic that can be grown in the quarantine zone. While the quarantine is essential for warding off the threat of this particular pathogen, it stifles the garlic growing industry and makes it difficult for new garlic growers to establish themselves.

Growing garlic is already an incredibly challenging pursuit due to the amount of time and physical labor that goes into planting, harvesting, drying, grading, etc. The quarantine, while understandable, is yet another added challenge. Learn more about this issue by reading this article found at Northwest Food News.

garlic

photo credit: wikimedia commons