Fire ecology manipulation by California native cultures

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Before the colonial era, 100,000s of people lived on the land now called California, and many of their cultures manipulated fire to control the availability of plants they used for food, fuel, tools, and ritual. Contemporary tribes continue to use fire to maintain desired habitat and natural resources.Frank Lake, an ecologist with the U.S. Forest Service’s Pacific Southwest Station, will lead a field trip to the Stone Lake National Wildlife Refuge during the Ecological Society of America’s 99th Annual Meeting in Sacramento, Cal., this August. Visitors will learn about plant and animal species of cultural importance to local tribes. Don Hankins, a faculty associate at California State University at Chico and a member of the Miwok people, will co-lead the trip, which will end with a visit to California State Indian Museum.Lake will also host a special session on a “sense of place,” sponsored by the Traditional Ecological Knowledge section of the Ecological Society, that will bring representatives of local tribes into the Annual Meeting to share their cultural and professional experiences working on tribal natural resources issues.”The fascinating thing about the Sacramento Valley and the Miwok lands where we are taking the field trip is that it was a fire and flood system,” said Lake. “To maintain the blue and valley oak, you need an anthropogenic fire system.”Lake, raised among the Yurok and Karuk tribes in the Klamath River area of northernmost California, began his career with an interest in fisheries, but soon realized he would need to understand fire to restore salmon. Fire exerts a powerful effect on ecosystems, including the quality and quantity of water available in watersheds, in part by reducing the density of vegetation.”Those trees that have grown up since fire suppression are like straws sucking up the groundwater,” Lake said.The convergence of the Sacramento and San Joaquin rivers was historically one of the largest salmon bearing runs on the West Coast, Lake said, and the Miwok, Patwin and Yokut tribal peoples who lived in the area saw and understood how fire was involved.California native cultures burned patches of forest in deliberate sequence to diversify the resources available within their region. The first year after a fire brought sprouts for forage and basketry. In 3 to 5 years, shrubs produced a wealth of berries. Mature trees remained for the acorn harvest, but burning also made way for the next generation of trees, to ensure a consistent future crop. …


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#America, #Annual, #Coast, #Ecology, #Forest, #Health, #Indian, #Science, #State, #University, #Valley

Oldest fortified settlement ever found in North America? Location of Fort Caroline may be in Georgia

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In an announcement that could rewrite the book on early colonization of the New World, two researchers today said they have proposed a location for the oldest fortified settlement ever found in North America. Speaking at an international conference on France at Florida State University, the pair announced that they have proposed a new location for Fort Caroline, a long-sought fort built by the French in 1564.”This is the oldest fortified settlement in the present United States,” said Florida State University alumnus and historian Fletcher Crowe. “This fort is older than St. Augustine, considered to be the oldest continuously inhabited city in America. It’s older than the Lost Colony of Virginia by 21 years; older than the 1607 fort of Jamestown by 45 years; and predates the landing of the Pilgrims in Massachusetts in 1620 by 56 years.”Announcement of the discovery of Fort Caroline was made during “La Floride Franaise: Florida, France, and the Francophone World,” a conference hosted by FSU’s Winthrop-King Institute for Contemporary French and Francophone Studies and its Institute on Napoleon and the French Revolution. The conference commemorates the cultural relations between France and Florida since the 16th century.Researchers have been searching for actual remains of Fort Caroline for more than 150 years but had not found the actual site until now, Crowe said. The fort was long thought to be located east of downtown Jacksonville, Fla., on the south bank of the St. Johns River. The Fort Caroline National Memorial is located just east of Jacksonville’s Dames Point Bridge, which spans the river.However, Crowe and his co-author, Anita Spring, a professor emeritus of anthropology at the University of Florida, say that the legendary fort is actually located near the mouth of the Altamaha River in southeast Georgia.”This really is an important work of scholarship, and what a great honor it is for it to be announced at a conference organized by the Winthrop-King Institute,” said Martin Munro, a professor in FSU’s Department of Modern Languages and Linguistics and director of the Winthrop-King Institute. “It demonstrates the pre-eminence of the institute and recognizes the work we do in promoting French and Francophone culture in Florida, the United States and internationally.”Darrin McMahon, the Ben Weider Professor of History and a faculty member with the Institute on Napoleon and the French Revolution, observed that Crowe and Spring’s finding — like the conference itself — highlights France’s longstanding presence in Florida and the Southeast. …


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#Alzheimer, #Cancer, #Caroline, #Fort, #Francophone, #Health, #Indian, #Jacksonville, #River, #States

"Smelling" with our eyes: Descriptions affect odor perception

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According to Simona Manescu and Johannes Frasnelli of the University of Montreal’s Department of Psychology, an odour is judged differently depending on whether it is accompanied by a positive or negative description when it is smelled. When associated with a pleasant label, we enjoy the odour more than when it is presented with a negative label. To put it another way, we also smell with our eyes!This was demonstrated by researchers in a study recently published in the journal Chemical Senses.For their study, they recruited 50 participants who were asked to smell the odours of four odorants (essential oil of pine, geraniol, cumin, as well as parmesan cheese). Each odour (administered through a mask) was randomly presented with a positive or negative label displayed on a computer screen. In this way, pine oil was presented either with the label “Pine Needles” or the label “Old Solvent”; geraniol was presented with the label “Fresh Flowers” or “Cheap Perfume”; cumin was presented with the label “Indian Food” or “Dirty Clothes; and finally, parmesan cheese was presented with the label of either the cheese or dried vomit.The result was that all participants rated the four odours more positively when they were presented with positive labels than when presented with negative labels. Specifically, participants described the odours as pleasant and edible (even those associated with non-food items) when associated with positive labels. Conversely, the same odours were considered unpleasant and inedible when associated with negative labels — even the food odours. “It shows that odour perception is not objective: it is affected by the cognitive interpretation that occurs when one looks at a label,” says Manescu. “Moreover, this is the first time we have been able to influence the edibility perception of an odour, even though the positive and negative labels accompanying the odours showed non-food words,” adds Frasnelli.This finding indicates that the perceived edibility of an odour can be manipulated by a description, and that olfactory perception may be driven by a top-down (or directive) cognitive process.Reaction times also affected by odoursVarious studies have shown that odours affect the reaction times of individuals. Thus, unpleasant odours cause rapid reactions (recoil, for example), while pleasant odours cause slower reactions. …


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#Agriculture, #Cancer, #Conversely, #Food, #Indian, #Negative, #Psychology, #Science, #University