My Turn: Time to do something to cut contributions to climate change - Gaston Gazette

My Turn: Time to do something to cut contributions to climate change

Last week, NPR highlighted the positive things that are happening around climate change, and I had to listen. I tend to be the ”glass half empty” person, definitely seeing the negative issues that we face with our climate and the changes we have experienced. This summer’s temperatures were the hottest ever recorded on the planet. We have a dependency on plastics and no real solution to plastic disposal that folks are buying into. We are hoping that everyone recycles because it saves space in our local landfill, reduces the need for virgin materials and provides jobs. But we know that that hope is false because there are folks who never darken the door (or driveway) of our convenience sites. But, dear people of Gaston County, we all contribute to this world-wide climate change, and by golly, we all can do something to mitigate our contributions. Here are some of my take-away from NPR’s report.

Coho or pink salmon benefitted from the multiple years of the La Nina weather pattern, creating good conditions for the baby salmon. Puget Sound is expecting an excellent fishing season, thanks to Mother Nature. These fish are also more adaptable to changing conditions and warmer water and living in larger groups. As more folks gravitate towards better eating habits, salmon is on top of the list; if we are planning on living longer it’s important that more salmon survive.

California growers are developing a more sustainable avocado. We Americans love our guacamole and avocado toast! But avocados require a whole lot of water, and if planted poorly, can be the source of soil erosion. California has issues with mudslides when they do get downpours, so this planting is critical. The University of California, Riverside, is working on the “Luna” avocado, and Mary Lu Arpaia is a county horticulturalist with her name on this patent pending avocado. The tree is more efficient with water consumption, and the avocado is more tolerant of climate conditions. The taste is close to a Hass, but maybe a touch sweeter. Thank goodness someone is on the forefront of these biological manipulations.

In Texas, a Girl Scout Troop is going beyond cookie sales and delving into water conservation. They are called the Scuba Scouts, and are learning first-hand about water, endangered aquatic species and learning the art of SCUBA at the same time. They take their findings and encourage local business to adopt sustainable practices like reef-friendly sunscreens and no single use plastics. Last weekend folks gathered near the shores of the Catawba and South Fork rivers for River Sweep, an annual event to remove litter and other large items (like tires and bicycles) from the water’s edge. These volunteers work through the Catawba River Keepers to promote healthy use of our waterways and sustainable practice for all to enjoy and preserve this local river.

And lastly (although there are many more stories), the United Nations has named 2023 as the International year of Millets… a small grain that is a staple in Asia and Africa. Millet is similar to quinoa and was named as the UN’s International grain in 2013. And that’s when we all turned to quinoa as the new super food. Millet has a shorter growing season, is more drought tolerant and needs less fertilizer. There are a few types of millet; Proso, pearl and Japanese to name just three; the first two are drought tolerant, the last likes heat and humidity. Millet can be eaten as a porridge or like polenta; it can be ground into a flour, as we do with wheat. This may be the grain for our future climate, and farmers are making note of this potential crop.

Nan Kirlin is the recycling coordinator for Gaston County.