Asian Citrus Psyllid, Diaphorina Citri Kuwayama (Hemiptera: Psyllidae), and Huanglongbing Disease Do Not Exist in the Stapleton
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How to Fight Citrus Greening Disease (And It’S Not Through Genetic Engineering)
William & Mary Environmental Law and Policy Review Volume 40 (2015-2016) Issue 3 Article 7 May 2016 Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering) Evan Feely Follow this and additional works at: https://scholarship.law.wm.edu/wmelpr Part of the Agriculture Law Commons, and the Environmental Law Commons Repository Citation Evan Feely, Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering), 40 Wm. & Mary Envtl. L. & Pol'y Rev. 893 (2016), https://scholarship.law.wm.edu/wmelpr/vol40/iss3/7 Copyright c 2016 by the authors. This article is brought to you by the William & Mary Law School Scholarship Repository. https://scholarship.law.wm.edu/wmelpr SAVING THE ORANGE: HOW TO FIGHT CITRUS GREENING DISEASE (AND IT’S NOT THROUGH GENETIC ENGINEERING) EVAN FEELY* INTRODUCTION The orange is dying. With Florida’s citrus industry already suffer- ing from the growing skepticism of an increasingly health-conscious American public as to orange juice’s benefits,1 the emergence of citrus greening disease over the past two decades has left the orange’s long-term future very much in doubt.2 A devastating virus first documented in China roughly one hundred years ago, citrus greening disease (or “HLB”), has only migrated to Florida in the past twenty years, but has quickly made up for lost time.3 Primarily transmitted by an insect known as the Asian citrus psyllid (“ACP”), the disease has devastated Florida growers in recent years, wiping out entire groves and significantly affecting trees’ overall yield.4 This past year, Florida growers experienced their least productive harvest in forty years, and current estimates of next year’s yield are equally dismal.5 * J.D. -
Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner. -
The Nature of Northern Australia
THE NATURE OF NORTHERN AUSTRALIA Natural values, ecological processes and future prospects 1 (Inside cover) Lotus Flowers, Blue Lagoon, Lakefield National Park, Cape York Peninsula. Photo by Kerry Trapnell 2 Northern Quoll. Photo by Lochman Transparencies 3 Sammy Walker, elder of Tirralintji, Kimberley. Photo by Sarah Legge 2 3 4 Recreational fisherman with 4 barramundi, Gulf Country. Photo by Larissa Cordner 5 Tourists in Zebidee Springs, Kimberley. Photo by Barry Traill 5 6 Dr Tommy George, Laura, 6 7 Cape York Peninsula. Photo by Kerry Trapnell 7 Cattle mustering, Mornington Station, Kimberley. Photo by Alex Dudley ii THE NATURE OF NORTHERN AUSTRALIA Natural values, ecological processes and future prospects AUTHORS John Woinarski, Brendan Mackey, Henry Nix & Barry Traill PROJECT COORDINATED BY Larelle McMillan & Barry Traill iii Published by ANU E Press Design by Oblong + Sons Pty Ltd The Australian National University 07 3254 2586 Canberra ACT 0200, Australia www.oblong.net.au Email: [email protected] Web: http://epress.anu.edu.au Printed by Printpoint using an environmentally Online version available at: http://epress. friendly waterless printing process, anu.edu.au/nature_na_citation.html eliminating greenhouse gas emissions and saving precious water supplies. National Library of Australia Cataloguing-in-Publication entry This book has been printed on ecoStar 300gsm and 9Lives 80 Silk 115gsm The nature of Northern Australia: paper using soy-based inks. it’s natural values, ecological processes and future prospects. EcoStar is an environmentally responsible 100% recycled paper made from 100% ISBN 9781921313301 (pbk.) post-consumer waste that is FSC (Forest ISBN 9781921313318 (online) Stewardship Council) CoC (Chain of Custody) certified and bleached chlorine free (PCF). -
Citrus Bacterial Canker Disease and Huanglongbing (Citrus Greening)
PUBLICATION 8218 Citrus Bacterial Canker Disease and Huanglongbing (Citrus Greening) MARYLOU POLEK, Citrus Tristeza Virus Program, California Department of Food and Agriculture, Tulare; GEORGIOS VIDALAKIS, Citrus Clonal Protection Program (CCPP), Department of Plant Pathology, University of California, Riverside; and KRIS GODFREY, UNIVERSITY OF Biological Control Program, California Department of Food and Agriculture, Sacramento CALIFORNIA Division of Agriculture INTroduCTioN and Natural Resources Compared with the rest of the world, the California citrus industry is relatively free of http://anrcatalog.ucdavis.edu diseases that can impact growers’ profits. Unfortunately, exotic plant pathogens may become well established before they are recognized as such. This is primarily because some of the initial symptoms mimic other diseases, mineral deficiencies, or toxicities. In addition, development of disease symptoms caused by some plant pathogenic organisms occurs a long time after initial infection. This long latent period results in significantly delayed disease diagnosis and pathogen detection. Citrus canker (CC) and huanglong- bing (HLB, or citrus greening) are two very serious diseases of citrus that occur in many other areas of the world but are not known to occur in California. If the pathogens caus- ing these diseases are introduced into California, it will create serious problems for the state’s citrus production and nursery industries. CiTrus BACTerial CaNker Disease Citrus bacterial canker disease (CC) is caused by pathotypes or variants of the bacterium Xanthomonas axonopodis (for- merly campestris) pv. citri (Xac). This bacterium is a quaran- tine pest for many citrus-growing countries and is strictly regulated by international phytosanitary programs. Distinct pathotypes are associated with different forms of the disease (Gottwald et al. -
Variations: for Meyer Lemonade, Use Less Simple Syrup (Start with 1/2 to 2/3 Cup) and Replace the Lemons with Meyer Lem- Ons
Lemonade (and Limeade) 1 1/2 Quarts Ingredients Quantity Methods White sugar 1 cup 1. Make the simple syrup. Combine the sugar and 1 cup of the water in a Water 5 cups small saucepan and bring to a gentle simmer over low heat to dissolve sug- Lemons or Limes 6-8 each ar. Once the sugar is completely dissolved, remove from heat to cool. 2. Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup. You may not need all the lemons but try to save at least one half if you want to garnish your glasses. 3. Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and the remaining 4 cups of water. Stir. Taste and adjust: add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness. 4. Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise add ice to each glass. Garnish. It's optional, but garnishes are fun. Try a slice of fruit, a sprig of mint or other herb, or a flower such as lavender or nasturtium. If you've infused the simple syrup with an herb (see below) its helpful to garnish the glass with the herb used. Recipe courtesy of thekitchn.com Variations: For Meyer lemonade, use less simple syrup (start with 1/2 to 2/3 cup) and replace the lemons with meyer lem- ons. -
Cross-Cultural Conflicts in Fire Management in Northern Australia
Table of Contents Cross−cultural Conflicts in Fire Management in Northern Australia: Not so Black and White......................0 ABSTRACT...................................................................................................................................................0 INTRODUCTION.........................................................................................................................................1 INTEGRATING SCIENCE AND FIRE MANAGEMENT..........................................................................3 FIRE MANAGEMENT WITHOUT SCIENCE............................................................................................4 Strategic objectives...........................................................................................................................4 Performance indicators and feedback through research and monitoring..........................................5 ACQUISITION AND USE OF INFORMATION IN FIRE MANAGEMENT............................................5 CONCLUSION..............................................................................................................................................6 RESPONSES TO THIS ARTICLE...............................................................................................................8 Acknowledgments:.........................................................................................................................................8 LITERATURE CITED..................................................................................................................................9 -
How to Care for Our Trees
Loving our Citrus How to care for our trees Maggie O’Neill Lemon Blossom Heritage Farm Claremont Garden Club Sept 13, 2017 Lemon Blossom Heritage Farm • Keeping history alive for future generations • Educate the public • Feed my family • My test garden Carrying on the traditions of our grandparents, and great grandparents and so on…… San Bernardino County Master Gardeners v Part of Agriculture and Natural Resources Division (UCANR) v Volunteers educating the public by sharing peer reviewed research done by Univ. of Cali and other universities on a wide variety of topics • Citrus action group, invasive pests • San Bernardino Regional Seed Library(SBRSL ) • Answer any questions you may have Todays talk • Healthy citrus, how to get there and how to maintain it • Citrus greening disease Healthy citrus • Selecting and Planting • Watering • Nutrients • Mulching • Pruning Selecting • Size considerations, can get dwarf, semi dwarf, full sized • Temperatures…less sugar in fruit, less cold tolerant • Ripe fruit for every season?! Planting • Dig hole approx. 2xs the size of pot • Add some compost, don’t make plant tooo comfy! • Keep soil level at previous level • Face “dog leg” north • Plant in “N” to “S” orientation for row style planting • Don’t plant right now at all??? Watering • New trees: every 3 to 4 days • Every 7 to 10 days, 14 if its cool • Every day? Figure out ET rate, and divide(or call master gardeners and have them do it for you!!) Watering cont. • Do not let young trees get dry • Don’t go into the summer or winter “dry” • Keep water in mind when planting citrus next to something, like grass The “old “ days Lawns rob citrus of water and nitrogen…. -
European Discovery and South Australian Administration of the Northern Territory
3 Prior to 1911: European discovery and South Australian administration of the Northern Territory The first of five time periods that will be used to structure this account of the development and deployment of vocational education and training in the Northern Territory covers the era when European explorers initially intruded upon the ancient Aboriginal tribal lands and culminates with the colony of South Australia gaining control of the jurisdiction. Great Britain took possession of the northern Australian coastline in 1824 when Captain Bremer declared this section of the continent as part of New South Wales. While there were several abortive attempts to establish settlements along the tropical north coast, the climate and isolation provided insurmountable difficulties for the would-be residents. Similarly, the arid southern portion of this territory proved to be inhospitable and difficult to settle. As part of an ongoing project of establishing the borders of the Australian colonies, the Northern Territory became physically separated from New South Wales when the Colonial Office of Great Britain gave control of the jurisdiction to the Government of the Colony of South Australia in 1863 (The Parliament of the Commonwealth of Australia 1974, p. 83) following the first non-Indigenous south to north crossing of the continent by the South Australian-based explorer John McDouall Stuart in the previous year. 35 VocatioNAL EducatioN ANd TRAiNiNg On the political front, in 1888 South Australia designated the Northern Territory as a single electoral district returning two members to its Legislative Assembly and gave representation in the Upper House in Adelaide. Full adult suffrage was extended by South Australia to all Northern Territory white residents in 1890 that demonstrated an explicit and purposeful disenfranchisement of the much more numerous Asian and Aboriginal populations. -
The Nature of Northern Australia
THE NATURE OF NORTHERN AUSTRALIA Natural values, ecological processes and future prospects 1 (Inside cover) Lotus Flowers, Blue Lagoon, Lakefield National Park, Cape York Peninsula. Photo by Kerry Trapnell 2 Northern Quoll. Photo by Lochman Transparencies 3 Sammy Walker, elder of Tirralintji, Kimberley. Photo by Sarah Legge 2 3 4 Recreational fisherman with 4 barramundi, Gulf Country. Photo by Larissa Cordner 5 Tourists in Zebidee Springs, Kimberley. Photo by Barry Traill 5 6 Dr Tommy George, Laura, 6 7 Cape York Peninsula. Photo by Kerry Trapnell 7 Cattle mustering, Mornington Station, Kimberley. Photo by Alex Dudley ii THE NATURE OF NORTHERN AUSTRALIA Natural values, ecological processes and future prospects AUTHORS John Woinarski, Brendan Mackey, Henry Nix & Barry Traill PROJECT COORDINATED BY Larelle McMillan & Barry Traill iii Published by ANU E Press Design by Oblong + Sons Pty Ltd The Australian National University 07 3254 2586 Canberra ACT 0200, Australia www.oblong.net.au Email: [email protected] Web: http://epress.anu.edu.au Printed by Printpoint using an environmentally Online version available at: http://epress. friendly waterless printing process, anu.edu.au/nature_na_citation.html eliminating greenhouse gas emissions and saving precious water supplies. National Library of Australia Cataloguing-in-Publication entry This book has been printed on ecoStar 300gsm and 9Lives 80 Silk 115gsm The nature of Northern Australia: paper using soy-based inks. it’s natural values, ecological processes and future prospects. EcoStar is an environmentally responsible 100% recycled paper made from 100% ISBN 9781921313301 (pbk.) post-consumer waste that is FSC (Forest ISBN 9781921313318 (online) Stewardship Council) CoC (Chain of Custody) certified and bleached chlorine free (PCF). -
Lemons & Limes
Reasons to Eat Lemons & Limes • Fresh lemon and lime pieces, and juice, have vitamin C, which keep your immune system healthy, preventing colds. • Lemons and limes also have fiber in them, which keeps your digestive system healthy. • Limes have iron in them, which keeps your muscles healthy. • Lemons and limes are low in saturated fat and low in sodium. www.sdharvestofthemonth.org Quick Serving Ideas • Place thinly sliced lemons, peel and all, Lemons & underneath and around fish before cooking. Baking or broiling will soften the slices so that they can be eaten along with the fish. Limes • Combine lemon juice with olive or flax oil, freshly crushed garlic and pepper to make a light and refreshing salad dressing. • To decrease salt consumption, serve lemon wedges with meals, as their tartness makes a great salt substitute. • Add an-easy-to-prepare zing to dinner tonight by tossing: seasoned cooked brown rice with garden peas, chicken pieces, scallions, pumpkin seeds, lime or lime juice and zest. • Squeeze some lime or lemon juice onto an avocado quarter and eat as is. How to Store and Juice Lemons & Limes • Lemons and limes can be stored at room temperature for up to one week. • They can be stored for two-three weeks in the refrigerator. • Lemons and limes are often called for in recipes in the form of juice. They will produce more juice when warmer, so always juice them at room temperature, or place them in a bowl of warm water. • Rolling them under the palm of your hand on a flat surface will also help to extract more juice. -
Grapefruit Juice. Onade’’
Food and Drug Administration, HHS § 146.132 juice ingredients may be treated by label shall bear the statement ‘‘lll heat, either before or after the other added’’ or ‘‘with added lll’’, the ingredients are added, to reduce the en- blank being filled in with the common zymatic activity and the number of name of the thickening or dispersing viable microorganisms. agent used. Such statement shall be set (c) Label declaration. Each of the in- forth on the label with such promi- gredients used in the food shall be de- nence and conspicuousness as to render clared on the label as required by the it likely to be read and understood by applicable sections of parts 101 and 130 the ordinary individual under cus- of this chapter. tomary conditions of purchase. [42 FR 14433, Mar. 15, 1977, as amended at 47 (e) Frozen concentrate for artificially FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, sweetened lemonade is labeled to con- 1984; 54 FR 24895, June 12, 1989; 58 FR 2881, form to the labeling requirements pre- Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] scribed for foods which purport to be or are represented for special dietary use § 146.121 Frozen concentrate for artifi- by regulations promulgated pursuant cially sweetened lemonade. to section 403(j) of the act. (a) Frozen concentrate for artifi- (f) Label declaration. Each of the in- cially sweetened lemonade conforms to gredients used in the food shall be de- the definition and standard of identity clared on the label as required by the prescribed for frozen concentrate for applicable sections of parts 101 and 130 lemonade by § 146.120, except that in of this chapter. -
Let's Make Lemonade
Let’s Make LEVELED BOOK • E Lemonade A Reading A–Z Level E Leveled Book Let’s Make Word Count: 81 Lemonade Written by Karen Mockler • Illustrated by Chris Baldwin Visit www.readinga-z.com www.readinga-z.com for thousands of books and materials. LEMONADE RECIPE Let’s Make Ingredients • 6 lemons • 3/4 to 1 cup white sugar * Lemonade • 5–6 cups cold water Directions 1. Roll, cut, and squeeze the lemons to make 1 cup of juice. 2. In a gallon pitcher combine 1 cup lemon juice, the sugar, and 5–6 cups cold water. Stir. 3. Add more water if needed. Chill and serve over ice. * You can also use honey, simple syrup, or other sweeteners in place of the sugar. The amount you need will differ. Sweeten to taste. Let’s Make Lemonade Level E Leveled Book © Learning A–Z Correlation Written by Karen Mockler LEVEL E Written by Karen Mockler Illustrated by Chris Baldwin Fountas & Pinnell E Illustrated by Chris Baldwin All rights reserved. Reading Recovery 7–8 www.readinga-z.com www.readinga-z.com DRA 8 It’s so hot today. Let’s make a cold drink. We’re so thirsty for a cold drink. Let’s make a sweet drink. Let’s Make Lemonade • Level E 3 4 Let’s make lemonade. Add cold water. Let’s make it in this pitcher. Add white sugar. Let’s Make Lemonade • Level E 5 6 Roll and cut the lemons. Spot the lemon seeds. Squeeze the lemons. Pick out all the seeds! Let’s Make Lemonade • Level E 7 8 Stir the lemonade Don’t spill the pitcher! with a long spoon.